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Fast Action Helps Donna Recover From Stroke Quicker

Donna was with her son Brian when he noticed that the left side of her face was drooping, and then she collapsed.

As an emergency room nurse at Missouri Baptist Medical Center, Brian recognized the signs of a stroke and told his mom, "I think you're having a stroke," before beginning an assessment and calling 911.

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Matthew Porter was diagnosed with multiple sclerosis (MS) in 2014 at the age of 37 and has used his condition as a catalyst for change in his life. As a husband and father of three teenage children, he has a passion for living life to the fullest. “Having MS has made me more aware of my time, and I want to invest it in things that matter and make a difference.”

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Looking forward to resuming their active lifestyle in 2022, Connie and Arlin have two trips planned early in the year. Connie said that her heart surgery has given her a new lease on life. "Every time I'm at Missouri Baptist, I feel cared for, listened to and taken seriously. I always tell people that if you have heart problems, go to MoBap."

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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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