Healthy, Fun Wrap

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Sarah Bush Lincoln Weight Management program not only offers a weight loss program to help patients with their weight loss journey, but they also offer cooking demonstrations to help patients work on lifestyle changes to better help them in keeping off lost weight. 
 
Kristina Adams, registered dietitian, director weight management and wellness services at Sarah Bush Lincoln shares tips and a recipe.
 
We offer monthly cooking demonstrations in the Center for Healthy Living that incorporate healthy foods, healthy cooking techniques and simple, inexpensive recipes, Attendees also get to taste all of the recipes demonstrated! March is National Nutrition Month and the theme is ‘put your best fork forward’. In keeping with this theme, focus on 3 key areas that can have the most impact:
1. create an eating style that includes a variety of your favorite, healthful foods. 
2. practice cooking more at home and experiment with healthier ingredients. 
3. be mindful of how much we eat as well as what we eat.
 
SBL Weight Management Program at 238-4774 or email weightmanagement@sblhs.org or go to www.sarahbushlincoln.hmrdiet.com
 

 
 
Creamy Avocado & White Bean Wrap
Ingredients
2 tbsp. cider vinegar
1 tbsp. canola oil
2 tsp. finely chopped green chilies
1/4 teaspoon salt
2 cups shredded red cabbage
1 medium carrot, shredded 
1/4 cup chopped fresh cilantro
1 15-ounce can white beans, rinsed 
1 ripe avocado 
1/2 cup shredded sharp Cheddar cheese
2 tbsp. minced red onion
4 8- to 10-inch whole-wheat wraps or tortillas
 
Directions
1. Whisk vinegar, oil, green chilies, and salt in a medium bowl. Add cabbage, carrot and cilantro; toss to combine.
2. Mash beans and avocado in another medium bowl with a potato masher or fork. Stir in cheese and onion.
3. To assemble the wraps, spread about ½ cup of bean-avocado mixture onto a wrap (or tortilla) and top with about 2/3 cup of the cabbage-carrot slaw. Roll up. Repeat with remaining ingredients. Cut the wraps in half to serve, if desired.
 
1 wrap: Calories 298
Carbohydrates 44 g
Fat 17 g
Protein 12 g
Saturated Fat 4 g
Sodium 465 mg
Fiber 13 g

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