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Being Thankful During Thanksgiving
Many of us are beginning to plan ahead for our family Thanksgiving celebration. Usually I'm thinking of the menu, pulling out the good china and lots of other details. What I want to focus on is how grateful I am to be able to have a special gathering for my family.
Gratitude is counting our blessings, quietly thinking of all the good things in our lives:
- For good health following weight-loss surgery
- For each day that we get the chance to do something wonderful
- To tell those around us how grateful we are for their love and support
In this season of Thanksgiving, I want to tell each and every one of you how grateful I am to know and work with you on this wonderful journey together. Blessings to all!
Marilyn Wadum, RD
Bariatric Nutrition Therapist
Saint Elizabeth Bariatric Program
Creative Cooking
Recipe of the Month
Almond Topped Fruit Salad
From the Recipe Box of HyVee Dietitian's
1 (8 oz.) package pasta spirals
2 (8 oz.) containers light cherry vanilla yogurt
¼ cup honey
½ tsp. ground ginger
½ tsp. ground cinnamon
1 (20 oz.) canned pineapple chunks, drained
1 cup sliced fresh strawberries
1 cup fresh blueberries
1 (11 oz.) can mandarin oranges, drained
¼ cup sliced almonds, toasted
Serves: 20 (1/2 cup)
Cook pasta spirals according to package directions, drain, rinse with cold water to cool while you drain. Stir together spirals, yogurt, honey, ginger and cinnamon. Gently stir in pineapple chunks, strawberries, blueberries and oranges. Cover and refrigerate until serving. Just prior to serving, sprinkle with almonds.
Nutritional content per serving (1/2 cup): 105 calories, 1gm fat, 20gm carbohydrate, 3gm protein, 20mg sodium, 1gm fiber.
Please include nutritional information if available.
Recipes must be original family recipes. If using from another source you must send us copyright permission. |
