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NUTRITIONAL INFORMATION 10 Servings 552 Calories 9.5 g Total fat 26 mg Cholesterol 41 mg Sodium 1475 mg Potassium 87.1 g Total Carbohydrates 12.1 g Dietary Fiber 6.7 g Sugars 18 g Protein "Not many people understand nutrition," says Renee Rupp, MS, RD, LD, clinical dietitian at CHRISTUS Santa Rosa Hospital – Medical Center. "Our classes take the guesswork out of food choices, so attendees can see beyond the advertising and fad diets." The series of four, free-of-charge classes explores weight management, the ins and outs of a balanced diet, and even healthy holiday eating. Classes meet on the third Thursday of each month at 5:30 p.m. in the private dining room at CHRISTUS Santa Rosa Hospital – Medical Center. Each session includes a meal, prepared by the Hospital kitchen staff, that reflects the topic. "Many people are reluctant to buy new foods without trying them first," says Melanie Machingo, RD, LD, clinical dietitian at CHRISTUS Santa Rosa Hospital – Medical Center. "The meals we serve in class feature interesting, unfamiliar ingredients that encourage attendees to broaden their tastes while putting lessons into practice they learned about choosing and preparing healthy foods." To sign up, call 877.250.DOCS (3627). For information about classes and events at all CHRISTUS Santa Rosa Health System campuses, scan this code or visit christussantarosa.org and scroll over the "Classes & Events" tab. Thought Eating is something people do every day. Learning to eat right might require a helpful class offered at CHRISTUS Santa Rosa Hospital – Medical Center. Food for 10 christussantarosa.org Savory and Satisfying Steak and Rice Medley DIRECTIONS 1. Bring about eight cups of water to boil in a large covered pot. Add rice and continue to boil for 30 minutes. 2. In a medium-sized skillet, cook sirloin until medium-rare, medium, or well- done, depending on your preference. Move the meat to a plate and set aside. 3. In a small bowl, whisk together the olive oil, lime juice, honey, cilantro, green onions, chili powder, and ground cumin. 4. Strain the water from the rice, put the lid back on the pot, and set aside. 5. Dice the slightly cooled sirloin into bite-sized cubes. 6. In a large bowl, mix rice, black beans, tomatoes, corn, and diced sirloin. Drizzle dressing over the mixture and toss. 7. Add salt and hot sauce to taste. • 3 cups brown rice • 16 ounces lean sirloin • 3 Tablespoons extra-virgin olive oil • 1/4 cup fresh lime juice • 1 Tablespoon honey • 1/4 cup fresh cilantro, chopped • 3 green onions, finely chopped • 1 teaspoon chili powder • 1 teaspoon ground cumin • 1 15 oz. can black beans, drained and rinsed • 10 cherry tomatoes • 1 cup frozen corn, thawed • Salt to taste • Hot sauce to taste As an entrée or a hearty side dish, this brown rice- based recipe works well for a light weekend lunch, picnic, or barbecue. INGREDIENTS