Week Six!
jaleenrsmith
Posts: 14 Member
Happy Monday!
The leader board is as follows:
1st Spencer 7.9% lost
2nd Doug 5.4% lost
3rd Stephanie 5.03% lost
Congratulations! The great news is that everyone lost this week. I would love to be hating on Spencer and Douggles, but the truth is, they are just so inspirational. Nice work guys, and a big thanks to Steph for representing the clinic!
This week, I have included some of my favorite salad dressing recipes. I only love salads if they are covered in a good dressing, but even a couple of tablespoons of regular dressing can completely derail a healthy meal. In addition to the sugar and fat in most salad dressings, if you aren’t making your own, you are ingesting all kinds of harmful preservatives. Making your own salad dressing is very easy and because you are making it, you can tweak it to your taste preferences. This (http://drcate.com/salad-dressing-the-silent-killer/) article gives information about using bottled dressing, as well as several easy recipes for making your own. The recipes below, are some of my personal favorite. Have a great week!
Pomegranate Vinaigrette
• 5 Tablespoons of Pomegranate Juice
• 3 Tablespoons of Red Wine Vinegar
• 1 Small minced Shallot
• 1 Tablespoon of honey
• ¼ Cup of Olive Oil
• Salt and Pepper
Combine Vinegar, Pomegranate Juice, Honey and Shallot. Mix well and let sit for 10 minutes. Whisk in Olive Oil and Salt and Pepper to taste.
Roquefort Dressing
1/4 cup plain fat-free yogurt
• 3 tablespoons (about 3/4 ounce) crumbled Roquefort or other blue cheese
• 2 tablespoons minced fresh parsley
• 1 tablespoon light mayonnaise
• 1 garlic clove, minced
Tuscan Dressing
1/2 garlic clove
1/4 teaspoon kosher salt, plus a pinch
1/4 cup (or small handful) grated pecorino cheese, plus additional for garnish
3 tablespoons extra-virgin olive oil, plus additional for garnish
Freshly squeezed juice of one lemon (scant 1/4 cup or ~50ml)
1/8 teaspoon red pepper flakes
Freshly ground black pepper to taste
Using a mortar and pestle or a knife, pound or mince the garlic and 1/4 teaspoon of salt into a paste. Transfer the garlic to a small bowl. Add 1/4 cup cheese, 3 tablespoons oil, lemon juice, pinch of salt, pepper flakes, and black pepper and whisk to combine.
Linsey Broadbent | Nurse Manager
Kidney & Liver Clinic|Solid Organ Transplant
University of Utah Hospital and Clinics
T: 801.585.6778 | F: 801.585.6155
The leader board is as follows:
1st Spencer 7.9% lost
2nd Doug 5.4% lost
3rd Stephanie 5.03% lost
Congratulations! The great news is that everyone lost this week. I would love to be hating on Spencer and Douggles, but the truth is, they are just so inspirational. Nice work guys, and a big thanks to Steph for representing the clinic!
This week, I have included some of my favorite salad dressing recipes. I only love salads if they are covered in a good dressing, but even a couple of tablespoons of regular dressing can completely derail a healthy meal. In addition to the sugar and fat in most salad dressings, if you aren’t making your own, you are ingesting all kinds of harmful preservatives. Making your own salad dressing is very easy and because you are making it, you can tweak it to your taste preferences. This (http://drcate.com/salad-dressing-the-silent-killer/) article gives information about using bottled dressing, as well as several easy recipes for making your own. The recipes below, are some of my personal favorite. Have a great week!
Pomegranate Vinaigrette
• 5 Tablespoons of Pomegranate Juice
• 3 Tablespoons of Red Wine Vinegar
• 1 Small minced Shallot
• 1 Tablespoon of honey
• ¼ Cup of Olive Oil
• Salt and Pepper
Combine Vinegar, Pomegranate Juice, Honey and Shallot. Mix well and let sit for 10 minutes. Whisk in Olive Oil and Salt and Pepper to taste.
Roquefort Dressing
1/4 cup plain fat-free yogurt
• 3 tablespoons (about 3/4 ounce) crumbled Roquefort or other blue cheese
• 2 tablespoons minced fresh parsley
• 1 tablespoon light mayonnaise
• 1 garlic clove, minced
Tuscan Dressing
1/2 garlic clove
1/4 teaspoon kosher salt, plus a pinch
1/4 cup (or small handful) grated pecorino cheese, plus additional for garnish
3 tablespoons extra-virgin olive oil, plus additional for garnish
Freshly squeezed juice of one lemon (scant 1/4 cup or ~50ml)
1/8 teaspoon red pepper flakes
Freshly ground black pepper to taste
Using a mortar and pestle or a knife, pound or mince the garlic and 1/4 teaspoon of salt into a paste. Transfer the garlic to a small bowl. Add 1/4 cup cheese, 3 tablespoons oil, lemon juice, pinch of salt, pepper flakes, and black pepper and whisk to combine.
Linsey Broadbent | Nurse Manager
Kidney & Liver Clinic|Solid Organ Transplant
University of Utah Hospital and Clinics
T: 801.585.6778 | F: 801.585.6155
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