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Pineapple mint blueberry smoothie

Submitted by emily.griffin on

This Pineapple Mint Blueberry Smoothie is packed with antioxidants, fiber, manganese (important for bone development), and vitamin C (for immune health).

Ingredients

(Makes serving 2 – 1 ¼ cup)

1 cup fat-free frozen vanilla yogurt
1 cup fresh blueberries
½ cup fat-free milk
1 tablespoon honey
2 ice cubes
2 tablespoons finely chopped mint (optional)

Directions

Place yogurt, blueberries, milk, mint, honey and ice cubes in blender container. Puree with on/off pulses about 30 seconds, or until mixture is thick and creamy. Pour into 2 glasses and garnish with mint.

Nutritional information

Per serving

Calories 196
Fat .25 g
Cholesterol 6 mg
Sodium 92 mg
Carbohydrates 42.5 g
Fiber 2 g
Protein 6.5 g

Download the recipe

Love the recipe? Pineapple Mint Blueberry Smoothie (PDF)

 

Genesis HealthCare System’s Health and Wellness content conveniently provides accurate and helpful information. Your health history and current health may impact suggestions provided through our Health and Wellness content. Although we hope this information is helpful, it is not a substitute for your doctor's medical advice. Before making any significant changes, please consult your doctor.

Pineapple Mint Blueberry Smoothie Recipe

This Pineapple Mint Blueberry Smoothie is packed with antioxidants, fiber, manganese (important for bone development), and vitamin C (for immune health).

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Peach chutney

Submitted by emily.griffin on

Stone fruit like peaches have been shown to ward off obesity-related diseases such as diabetes and cardiovascular disease. They may also reduce bad cholesterol (LDL).

Ingredients

Makes 4 servings

1½ teaspoons canola oil
1 small jalapeno chili, cored, seeded and minced
1 small garlic clove, minced
1 large shallot, minced
1 teaspoon grated fresh gingerroot
2 cups coarsely chopped peeled peaches (2 medium peaches)*
1½ tablespoons cider vinegar
1½ tablespoons brown sugar
1 dash chipotle chili powder or cayenne pepper
Salt and pepper to taste
1 tablespoon minced chives

* Use fresh peaches in the summer, frozen or water-pack canned peaches at other times of the year. Use peach chutney as a topping for roast chicken breast, tuna or salmon steaks, or over hamburgers.

Directions

Heat canola oil in medium saucepan. Add chili, garlic, shallot and gingerroot and sauté until tender, about two minutes. Stir in peaches, vinegar, brown sugar, chipotle chili powder, salt and pepper. Simmer mixture for 10 minutes or until fruit is tender. Sprinkle on chives just before serving.


Nutritional information

Per serving

Calories 75
Fat 2g
Cholesterol 230 mg
Sodium 85 mg
Carbohydrates 15 g
Fiber 1.5 g
Protein 11.5 g

Download the recipe

Love the recipe? Download and keep a copy: Peach Chutney (PDF)

 

Genesis HealthCare System’s Health and Wellness content conveniently provides accurate and helpful information. Your health history and current health may impact suggestions provided through our Health and Wellness content. Although we hope this information is helpful, it is not a substitute for your doctor's medical advice. Before making any significant changes, please consult your doctor.

Peach Chutney Recipe

Stone fruit like peaches have been shown to ward off obesity-related diseases such as diabetes and cardiovascular disease.

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Salmon & melting cherry tomatoes

Submitted by aduranplazola on

Salmon is one of the most nutritious foods on the planet, loaded with nutrients, like omega-3 fatty acids, which may reduce your risk factors for disease. Perfect summer weeknight meal to take advantage of vitamin-packed summer tomatoes. 

 

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Serves 4 

Ingredients: 

  • Extra-virgin olive oil 
  • 1 cup chopped sweet onion, such as Vidalia 
  • 2 teaspoons minced garlic (2 cloves) 
  • 2 cups (1 pint) cherry or grape tomatoes, halved through the stem 
  • Kosher salt and freshly ground black pepper 
  • 1 ½ tablespoons good balsamic vinegar 
  • 1 ½ tablespoons julienned fresh basil leaves 
  • 1 (2-pound) salmon fillet, cut crosswise into 4 pieces 

 

Directions: 

To make the salmon: Preheat the oven to 425 degrees F. 

Heat 3 tablespoons of the olive oil in a medium (10-inch) sauté pan. Add the onion and sauté over medium-low heat for 5 minutes, stirring occasionally, until very tender but not browned. Add the garlic and sauté for 1 minute. Stir in the tomatoes, 1 teaspoon salt, and 1/2 teaspoon pepper and cook over medium-low heat for 10 to 15 minutes, stirring occasionally, until the liquid evaporates and the tomato sauce thickens slightly. Off the heat, stir in the vinegar and basil. 

Meanwhile, place a large (12-inch) cast-iron pan over high heat for 5 minutes. Brush the salmon all over with olive oil, sprinkle liberally with salt and pepper and place it skin side up in the pan. Cook the fish for 3 to 4 minutes without moving them, until browned. Turn the salmon skin side down with a small metal spatula and transfer the pan to the oven for 8 minutes. (The salmon will not be completely cooked through.) Remove the fish to a serving platter, cover with aluminum foil, and allow to rest for 5 minutes. 

Reheat the tomatoes, season to taste and serve hot, warm, or at room temperature along with the salmon. 

 

Nutritional information (per serving)  

  • Calories 279 
  • Fat 18g 
  • Carbohydrates 4.7g 
  • Fiber 1g 
  • Sugar429mg 
  • Protein 14g 

 

Genesis HealthCare System’s Health and Wellness content conveniently provides accurate and helpful information. Your health history and current health may impact suggestions provided through our Health and Wellness content. Although we hope this information is helpful, it is not a substitute for your doctor's medical advice. Before making any significant changes, please consult your doctor.

Salmon and Tomato Recipe

Salmon is one of the most nutritious foods on the planet, loaded with nutrients, like omega-3 fatty acids, which may reduce your risk factors for disease.

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Low fat vegan blueberry muffins

Submitted by emily.griffin on

Try this low-fat version of a delicious breakfast favorite containing blueberries, which are packed with antioxidants and vitamin C.

Ingredients

Makes 12 large or 24 small muffins

¼ cup olive oil
¾ cup unsweetened applesauce
1 cup soy milk
6 tablespoons maple syrup
1 ½ tablespoons vanilla extract
3 cups flour
2 teaspoons salt
1 ½ tablespoons baking powder
2 cups fresh or frozen thawed and drained blueberries

Directions

Combine oil, applesauce, soy milk, maple syrup and vanilla extract in a large bowl. Combine flour, salt and baking powder in a second large bowl. Sift or stir well to mix dry ingredients.

Pour liquids into flour mixture. Stir to form a batter; don’t beat. Fold in blueberries.

Spray muffin tin with nonstick cooking spray. Bake muffins in a preheated 350-degree oven. Small muffins bake in about 20 to 25 minutes; large muffins in 30 to 35 minutes.

Remove from oven. Cool muffins in tins for 2 minutes, then turn out onto wire rack to cool completely.

Nutritional information

Per large muffin

Calories 185
Fat 5.3 g
Cholesterol 193.5 mg
Sodium 358.6 mg
Carbohydrates 30.5 g
Fiber 2 g
Protein 3.7 g

Love the recipe? Download the recipe: Low Fat Vegan Blueberry Muffins (PDF)

 

Genesis HealthCare System’s Health and Wellness content conveniently provides accurate and helpful information. Your health history and current health may impact suggestions provided through our Health and Wellness content. Although we hope this information is helpful, it is not a substitute for your doctor's medical advice. Before making any significant changes, please consult your doctor.

Low Fat Vegan Blueberry Muffins Recipe

Try this low-fat version of a delicious breakfast favorite containing blueberries, which are packed with antioxidants and vitamin C.

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Shrimp and pasta salad

Submitted by aduranplazola on

Enjoy this delicious pasta salad that is a good source of protein and rich in antioxidants.

Ingredients:
 

6 ounces cooked whole-wheat penne pasta, kept warm
• 1 cup of cooked corn
• 1 medium tomato, diced
• 1/2 pound medium shrimp (cooked and peeled)
• 1/2 tablespoon white wine vinegar
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/8 teaspoon red pepper flakes (optional)
• 3 tablespoons olive oil
• 1/2 cup shredded fresh basil leaves

Directions:

Use medium shrimp (about 36 to 40 shrimp per pound), cleaned and deveined. Cook shrimp with one tablespoon of olive oil in a hot skillet. The shrimp is fully cooked when it’s pink in color and opaque. This takes approximately four to five minutes, depending on the size. Remove from skillet.

Cook pasta according to directions. Combine pasta, corn, tomato and shrimp in a large salad bowl. Stir vinegar, salt, pepper, basil and red pepper flakes together in a cup. Add the remaining tablespoons of olive oil, pour over the salad and toss gently.

Serves 4

Nutritional information (per 8 oz serving)


• Calories: 240
• Total fat: 8 g
• Carbohydrates: 37 g
• Fiber: 3 g
• Sugar: 1.70 g
• Sodium: 110 mg
• Protein: 19 g
• Cholesterol: 270 mg

 

 


 

 

Genesis HealthCare System’s Health and Wellness content conveniently provides accurate and helpful information. Your health history and current health may impact suggestions provided through our Health and Wellness content. Although we hope this information is helpful, it is not a substitute for your doctor's medical advice. Before making any significant changes, please consult your doctor.

Salad-LW

Enjoy this delicious pasta salad that is a good source of protein and rich in antioxidants.

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Zimmerman, Bryan

Submitted by Kyle.Norton on
Doctor ID
5759
Bryan Zimmerman, APRN-CNP
First Name
Bryan
Last Name
Zimmerman
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APRN-CNP
Year Joined Staff
2024
Year Began Practicing
2023
Gender
Office Phone
Nurse Practitioner
Occupational & Preventive Medicine

499 South Second Street
Suite 420
Coshocton, OH 43812
United States

NPI
1376302034
Accepting New Patients
FALSE
Is Referral Required
FALSE
Bryan Zimmerman
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499 South Second Street
Suite 420
Coshocton, OH 43812
United States

5759
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McConnell, Janelle

Submitted by Kyle.Norton on
Doctor ID
5757
Janelle McConnell, APRN-CNP
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Janelle
Last Name
McConnell
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Year Joined Staff
2024
Year Began Practicing
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Primary Care
Family Practice

4279 State Route 376
McConnelsville, OH 43756
United States

NPI
1235990946
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Janelle Reichley, APRN-CNP
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Regula, Eric

Submitted by Kyle.Norton on
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5775
Eric Regula, MD
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Jones, Noah

Submitted by Kyle.Norton on
Doctor ID
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Noah Jones, MD
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Hoff, Eric

Submitted by Kyle.Norton on
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5762
Eric Hoff, DO
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1063681393
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