WVU Healthcare Expo

My hand is healing, the wrap has come off.  The stitches still have another week before removal.  I can't get it wet and I certainly am challenged without my right thumb.  But I've been busy finishing my display and handouts for this Friday's Health Fair.  Every year I promote our Healthy Cafe by offering recipes and more in a Mall exhibit.  This year the hospital billed me as "Not to Be Missed--Learn to plan healthy, balanced meals."

Here are a few of the photos and recipes I have not posted on my blog:

 Muffin Tin Tacos

Microwave corn tortillas for 10 seconds before shaping inside a muffin tin.

Add layers (1 ½ Tbsp. each): 

Cooked Quinoa or Rice

Cooked Northern Beans (no added salt)

Lean Browned Ground Beef

Cheddar Cheese

Homemade salsa (diced tomatoes, peppers, garlic and cilantro)

Bake at 400 degrees for 10-15 minutes.

Inspired by recipes in the Muffin Tin Cookbook.

Eggplant Mozzarella & Meatballs

Meatballs (17 small meatballs)

1# 90-93% Lean Ground Beef, Raw

¼ cup Wheat Germ

1/3 cup Skim Milk

1 Egg, Raw

2 Tbsp. Onions, diced

¼ tsp. Garlic Powder

¼ tsp. Italian Seasoning

¼ tsp. Mrs. Dash

Mix thoroughly and portion into balls.  Freeze some for later use.

Eggplant Mozzarella & Meatballs (Serves 2)

1 small eggplant peeled and sliced thin. 

Place in baking dish with

5 oz. tomato sauce

Turn eggplant slices to coat with sauce.

Place 1 meatball on top of each slice of eggplant. 

Top with mozzarella cheese.

2 oz. Mozzarella Cheese, part-skim

Bake at 375 degrees approximately 20 minutes or until center of meatball is 165 degrees. 

Recipe inspired by Laura’s Lean Beef.

1 serving is 3 pieces

 Plantain Chips & Salsa

After visiting Puerto Rico, my colleague challenged me to device a healthier version of a fun snack that wasn't fried.  Here's my version:

Peel and slice thinly 1 plantain.  Toss in a cinnamon-sugar mixture and baked at 400 degrees for 15 minutes. Serve with tropical fruit salsa which includes a fresh diced tomato, diced green pepper, diced celery, garlic and diced canned tropical fruit.

The picture of me is from last year.  My exhibit is in the Food Court where I get lots of traffic.  I'll have some 3000 recipes to distribute and 1000 bananas.  Since I'm there 12 hours, I'll have plenty of time to do that which I enjoy.