Sacred Heart - Inspiring Health

IF YOu are plannInG tO let YOur Belt Out a nOtCh In hOnOr OF the super BOwl, take a tIMe-Out tO rethInk snaCk tIMe. ���WinteR spoRts gatheRings make it hard to say no to unhealthy treats,��� says Heather Krieger, RD, MS, Clinical Dietitian at St. Joseph���s Hospital. ���But you can make nutritious foods more appealing with presentation. When you host a sports party, put healthy foods in festive bowls and use smaller serving plates where people congregate.��� Krieger suggests these hearty treats for winter sports lovers. hungRy halfBaCk BRusChetta IngreDIents 1 pint red grape tomatoes, halved lengthwise 1 pint yellow grape tomatoes, halved lengthwise 16 whole fresh basil leaves, rolled and sliced into strips 1 tablespoon balsamic vinegar 3 tablespoons extra virgin olive oil 5 cloves garlic, finely minced �� cup feta cheese or goat cheese, crumbed 1 French baguette Pepper to taste DIrectIons In a small skillet, heat 2 tablespoons of the olive oil over medium-high heat. Add the garlic and stir about one minute, until golden. Pour into a mixing bowl and allow to cool slightly. Add tomatoes, vinegar, basil, and pepper to bowl. Toss to combine. Cover and refrigerate. Cut baguette into slices. Brush with 1 tablespoon olive oil. Place slices on baking sheet and brown in oven at 350 degrees Fahrenheit for 6 to 8 minutes. Turn to brown on both sides. Stir tomato mixture, then spoon it evenly over slices of toast. Top with cheese and serve. Makes 8 servings. nutrItIon Per servIng Calories: 258 Carbohydrates: 39g Protein: 7g Fat: 8g Fiber: 3g Sodium: 592g pita passeRs With salsa sWeepeRs saC R ed h e a Rte au C l a i R e .o Rg Game day Grub Without the guilt 15 IngreDIents 6 whole-wheat pitas, cut into 8 wedges each 4 medium Roma tomatoes, seeded and diced 2 English cucumbers, cubed �� medium red onion, or 4 to 5 green onions, finely chopped 1 red bell pepper, diced 3 tablespoons flat-leafed parsley, minced 1 tablespoon cilantro 1 jalapeno, finely diced* 1 tablespoon fresh lemon juice 3 tablespoons extra virgin olive oil 1�� teaspoon sumac powder, optional 1 teaspoon sea salt Pepper to taste DIrectIons For salsa, toss cucumbers, tomatoes, onions, peppers, cilantro, and parsley in a bowl. Drizzle with olive oil and lemon juice. Toss to coat. Season with salt, sumac, and pepper. Brush pita wedges with olive oil and place on baking sheet. Bake at 350 degrees Fahrenheit for 6 to 8 minutes or until golden brown on both sides. Serve hot with salsa. Makes 6 servings. nutrItIon Per servIng Calories: 278 Fat: 11g Carbohydrates: 42g Fiber: 6g Protein: 7g *Wear gloves while you dice jalapeno, or wash hands and do not touch your eyes afterwards. > for more healthy eating tips and recipes, register to attend a spirit of Women event. visit stjoeschipfalls.com or sacredhearteauclaire.org and find out how to become a ���spirit of Women��� member.

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