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Living Life With MS

"I was diagnosed with relapsing-remitting multiple sclerosis when I was seventeen," Jenni Cusumano said. "As a 35-year-old woman who's lived with MS for over half my life, I don't remember what life was like before my diagnosis."

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Show Me 100 for MS

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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Heart Valve Surgery Gives New Lease on Life

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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New Technology for Treating Cardiac Arrhythmias

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Lung Cancer Screening Results in Early Detection

Michael, a 51-year-old business owner, was a one-pack-a-day cigarette smoker for 30 years who quit in 2017. As someone who enjoyed good health, Michael never worried about his lungs. However, chronic shoulder pain that he attributed to over-exercising and weightlifting began to bother him. On a whim, Michael Googled "causes of shoulder pain" and was surprised when lung cancer came up in the search result.

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Related Content

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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