Vim & Vigor - Fall 2011 - Parrish Medical Center - (Page 2)

TasTy Tips Beans, grains and Broccoli Salad oNe of america’S fiNeSt healiNg eNviroNmeNtS® Board of directors J.J. Parrish III, chairman Robert L. Jordan Jr., vice chairman Herman Cole, treasurer Billie Fitzgerald, secretary Peggy Crooks, member at large Pat C. Manning, Ed.D. Lee Moore Jerry Noffel Maureen E. Rupe President/ceo George Mikitarian B This flavorful meal is ready in 20 minutes communications & Service excellence Natalie Sellers, M.S., APR, director Kathie Coon, M.A., communications specialist contributing Writers Louise Andrews, P.T. Erica K. Daniels Kristina St. Peter-Weaver, RPSGT, Sleep Center Supervisor eans are more than a convenient standby for quick meals. The legumes are an excellent source of dietary fiber and also supply iron and folate, a B vitamin. Pair beans with whole-wheat pasta and broccoli and you have a dish rich in antioxidants and packed with flavor. ProductioN editorial V.P./Strategic Content: Beth Tomkiw Editor-in-Chief: Shelley Flannery Editors: Sam Mittelsteadt, Matt Morgan, Amanda Myers, Tom Weede Copy Editor: C.J. Hutchinson design Managing Art Director: Adele Mulford Art Directors: Lisa Altomare, Rod Karmenzind, Monya Mollohan, Kay Morrow, Tami Rodgers What You’ll Need 3 c. (8 oz.) broccoli florets 1 c. (2 oz.) whole-wheat fusilli, rotini or penne 1 can (15 oz.) kidney beans, drained and rinsed 1 large scallion, trimmed and chopped 1 tsp. minced fresh dill weed, optional 1 tsp. olive oil 2 tsp. white wine vinegar 1 tsp. lemon juice 1 ⁄8 tsp. pepper 1 ⁄2 c. crumbled reduced-fat feta cheese Production Senior Production Manager: Laura Marlowe Ancillary Production Manager: Angela Liedtke Imaging Specialist: Dane Nordine Production Technology Specialists: Julie Chan, Sonia Washington circulation V.P./Business Intelligence Group: Patrick Kehoe Postal Affairs & Logistics Director: Joseph Abeyta clieNt ServiceS V.P./Sales & Product Development: Chad Rose, 888-626-8779 V.P./Client Services & Strategy: Heather Burgett Account Managers: Barbara Mohr, Andrea Parsons, Paul Peterson, Todd Speranzo PreParatioN 1. Bring a large pot of water to boiling. Add broccoli and cook 2 to 3 minutes or until broccoli turns bright green and is tender-crisp. Drain immediately. Set broccoli aside to cool. 2. Bring a large pot of water to boiling. Add pasta and cook 10 minutes or until tender. Drain immediately. Set pasta aside to cool. 3. Place kidney beans in a serving bowl. Stir in scallion, dill weed, broccoli and pasta. Combine oil, vinegar, lemon juice and pepper in a cup. Pour over bean mixture. Toss gently but well. Add feta cheese and toss again. Yield: 4 (1 c.) servings. admiNiStratioN Vim & Vigor Founder: J. Barry Johnson Chairman: Preston V. McMurry Jr. President/Chief Executive Officer: Christopher McMurry Chief Operating Officer/Financial Officer: Audra L. Taylor President/Content Marketing: Fred Petrovsky NutritioNal iNformatioN Per ServiNg 225 calories, 7 g total fat, 12.5 g protein, 30 g carbohydrates, 5 mg cholesterol, 542 mg sodium, 8.5 g dietary fiber 951 N. Washington Ave. Titusville, FL 32796 321-268-6111 parrishmed.com If you prefer not to receive Vim & VigorTM from Parrish Medical Center, please call Kathie Coon at 321-268-6110. Vim & Vigor,TM Fall 2011, Volume 27, Number 3, is published quarterly by McMurry, McMurry Campus Center, 1010 E. Missouri Ave., Phoenix, Arizona 85014, 602-395-5850. Vim & VigorTM is published for the purpose of disseminating health-related information for the well-being of the general public and its subscribers. The information contained in Vim & VigorTM is not intended for the purpose of diagnosing or prescribing. Please consult your physician before undertaking any form of medical treatment and/or adopting any exercise program or dietary guidelines. Vim & VigorTM does not accept advertising promoting the consumption of alcohol or tobacco. Copyright © 2011 by McMurry. All rights reserved. Subscriptions in U.S.: $4 for one year (4 issues). Single copies: $2.95. For subscriptions and address changes, write: Circulation Manager, Vim & Vigor,TM McMurry Campus Center, 1010 E. Missouri Ave., Phoenix, Arizona 85014. Meet PMC’s new executive chef, Michelle Dullard, on page 49—then stop in the Atrium Café for a snack or a full meal. You won’t be disappointed! reciPe Complement your meal with a healthy dessert or appetizer recipe that you can download and try tonight. Go to parrishmed.com/vimandvigoronline. Download More Tasty, Healthy Recipes 2 Vim & Vigor • Fall 2 011 Printed on recycled paper http://www.parrishmed.com http://www.parrishmed.com/vimandvigoronline

Table of Contents for the Digital Edition of Vim & Vigor - Fall 2011 - Parrish Medical Center

Vim & Vigor - Fall 2011 - Parrish
Contents
Tasty Tips
Opening Thoughts
Community Calendar
Don't Be a Drowsy Driver
The Art of Nursing
Healthy Hues
The New Survivors
First (Aid) Things First
Find Your Groove
A Healthy Tune
Stay in Circulation
'X' Marks the Spot
Pregnancy Predictors
Play It Safe
What's New?
A Walking, Talking Fitness Billboard
Community Health
Special Foundation Focus
Ask the Expert

Vim & Vigor - Fall 2011 - Parrish Medical Center