September 3, 2010 | filed in: Cooking & Eating
Spinach, Leek, Garlic, and Feta Scramble
Meal Idea By:
Preston J Maring, MD, The Permanente Medical Group
Serves 2
4 eggs, lightly beaten
2 Tablespoons olive oil
2 large handfuls fresh spinach
1 clove garlic, minced
1 leek, white and light green part thinly sliced
2 ounces feta, crumbled (try 1 ounce instead of two to "skinny" this recipe even further)
Salt and freshly ground pepper to taste
Heat the olive oil in a medium non-stick skillet. Sauté the leeks until they just start to brown, add the garlic, and sauté until fragrant, about 1 minute. Add the spinach. It will cook down to a much smaller volume. Don’t fiddle with it too much as that slows down the cooking time. (You could just do this with extra garlic, no leeks, and some crushed red chiles and call it a side dish for dinner.)
Add the crumbled feta to the beaten eggs. Season the egg mixture. Add it to the skillet. Let it cook a little, then stir it so any uncooked egg gets its turn at the bottom of the pan. Serve with whole grain toast and "no added sugar" preserves. This is a really good way to start a beautiful day.
Nutrition information per serving:
Calories: 373
Fat: 30 gm
Saturated fat: 9 gm
Trans fat: 0 gm
Cholesterol: 448 mg
Carbohydrates: 10 gm
Fiber: 1 gm
Sodium: 486 mg
Protein: 18 gm
For more healthy meal ideas visit Dr. Maring's recipe blog.
August 31, 2010 | filed in: Healthy Kids
Where do babies come from?
Healthy moms, of course! At Kaiser Permanente, we want to make your family experience positive, fulfilling, and healthy.
That’s why we offer a variety of great pregnancy resources from expert information to online tools that can help you throughout your pregnancy.
And it’s why we provide a full range of medical expertise and care—all in one place. From the dietician to the delivery nurse to the Ob/Gyn to the pediatrician, we’re there to provide what you and your baby need every step of the way. Because busy parents need a little tender loving care, too.
August 31, 2010 | filed in: Cooking & Eating
Leftover Chicken, Farro, and Veggies
Meal Idea By:
Preston J Maring, MD, The Permanente Medical Group
Serves 4
1 cup farro
12 sun-dried tomatoes
4 cups loosely packed arugula
8 ounces leftover chicken, shredded or cut into bite-size pieces
2 Tablespoons lemon juice
2 cloves garlic, minced
2 Tablespoons olive oil
Salt and freshly ground pepper to taste
Cover the farro with water in a saucepan, bring to a boil, then simmer for 20–30 minutes until it is chewy tender. Meanwhile, slice the tomatoes into 1/2-inch-wide strips. Combine the garlic, lemon juice, and olive oil and whisk.
Drain the farro, then toss in a large salad bowl with the arugula. Use your hands. Add the garlic/lemon juice/oil mixture to a sauce pan and warm it. Add the chicken and tomatoes and heat through briefly. Toss this mixture with the farro and arugula. Season to taste with salt and freshly ground pepper.
Nutrition information per serving:
Calories: 327
Fat: 12 gm
Saturated fat: 2 gm
Trans fat: 0 gm
Cholesterol: 43 mg
Carbohydrates: 32 gm
Fiber: 4 gm
Sodium: 169 mg
Protein: 24 gm
For more healthy meal ideas visit Dr. Maring's recipe blog.
August 31, 2010 | filed in: Mind Body Spirit
Connect with complete health care
Mind. Body. Spirit. At Kaiser Permanente, we know that all three play a key role in your health. That’s why we focus on providing comprehensive care from a medical team that has access to your vital health information and health history 24 hours a day, every day.
My health manager lets you connect better with your doctor, and in turn, our electronic health record system lets your doctor connect better with other Kaiser Permanente doctors, nurses, technicians, pharmacists, and other medical specialists.
It’s what we call Integrated Care, and it’s one of the things that makes Kaiser Permanente different. Because we know that when your health team is up-to-date—with you and with one another—your care is better. And that leads to a healthier, happier you.
