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“You only get one life”

Michelle Mondello was breastfeeding her youngest child of three when she noticed a lump in her breast. Michelle was only 35 years old and had no family history of breast cancer. Because of her age and background, she wasn’t a candidate for regular mammograms. But after a biopsy at the Breast HealthCare Center at Missouri Baptist Medical Center, Michelle was diagnosed with triple-negative breast cancer (TNBC), an aggressive form of cancer that accounts for 10 to 15 percent of all breast cancers.

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Get the care you need, when you need it

Knowing where to get medical care is important, especially for sudden injuries or illnesses. For health concerns, Peter Fletcher, MD, Washington University emergency medicine physician and interim medical director of emergency medicine at MoBap, advises contacting your primary care provider first unless it’s an emergency.

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Stroke Support Group

Whether you are a stroke survivor or taking care of a loved one, we invite you to join our support group community. Stroke Coordinators from Missouri Baptist Medical Center will encourage the sharing of personal experiences and connect with others as part of the recovery.

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Cathy and Paul Benefit from Early Screening

As former smokers, Cathy and Paul both experienced the benefits of Missouri Baptist Medical Center’s (MoBap) early lung cancer screening program. 

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Mark Finds A New Path to Healing

After years of living with diabetes, Mark had developed a grade 3 non-healing wound on the bottom of his foot that kept him from standing or walking without pain. The diligent support of the Wound Healing Center team coupled with the hyperbaric oxygen therapy, Mark would find a new path to healing.

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Hearty Veggie Grain Bowl
James W
/ Categories: Nutrition, Recipes

Hearty Veggie Grain Bowl

Balancing new health goals with a busy schedule? Try this healthy grain bowl perfect for dinner and lunch the next day!

Ingredients

Vegetables

3 medium whole carrots (peeled and quartered // large pieces halved)
2 cups quartered baby yellow potatoes
1 medium onion, chopped into wedges
2 cups halved Brussels sprouts
2 Tbsp olive oil (divided)
⅛ tsp. salt
⅛ tsp black pepper
1 Tbsp chopped fresh rosemary (or 1 tsp. dried)
2 cups cooked quinoa
½ cup pomegranate arils
¼ cup parsley

SAUCE

½ cup tahini
2-3 Tbsp cup water
2 cloves garlic
1 medium lemon, juiced, about 2 Tbsp
2 Tbsp maple syrup
½ tsp cumin
⅛ tsp. salt
pepper to taste

Directions

Preheat oven to 400 degrees F and line a baking sheet with parchment paper.

Add the carrots, onion, potatoes, and Brussels sprouts to the sheet and drizzle with the olive oil, salt, pepper, and rosemary.  Toss to combine. Bake for 30-40 minutes until vegetables are fork tender and beginning to brown.

Prepare dressing by adding all ingredients to a small mixing bowl and whisking to combine. Add 2 Tbsp water (up to 3)  and whisk until thick but pourable.

To serve, divide quinoa and vegetables between serving bowls and top with a generous drizzle of tahini sauce. Top with garnish of pomegranate arils and parsley

Per serving:  

509 Calories, 0 mg Cholesterol, 25 g Total Fat, 4 g Saturated Fat, 212 mg Sodium, 63 g Carbohydrate, 9 g Fiber, 13 g Protein.

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