Visit Healthy Heart Plus II
Our non-profit organization dedicated to providing healthy lifestyle solutions to the community.
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Upcoming Speaking Engagements
Do you have an event request?
Fill out out our Event Request Form and email it to alice@healthyheartplus.com. Alice will be participating in the following engagements:
Richmond Association of Black Social Works, INC
Dis-proportionality: Over-representation of children of color in the Child Welfare System
2/9-10/12 @ 9-12noon
Fifth Baptist Church Richmond VA
Perinatal Obesity Conference: Does being Overweight really put me at risk? A conference for women and those who care for them
3/15/12 @12:00-12:30pm
location: TBD
Shepherd's Staff Training
4/28/12 @ 10-12 noon
St. Paul's Baptist Church Richmond VA
Heart Warming Recipe...
Heat Up This Fall With Healthy Soup Recipes
Cabbage & Tomato Soup

INGREDIENTS
1 Tbs. canola oil 2 medium onions, chopped 1 medium carrot, grated 1 medium leek, white part only, chopped 1/3 small head cabbage, quartered and sliced crosswise into 1/2-inch strips, about 6 cups 1 15-oz. can diced tomatoes, with liquid 4 cups vegetable stock or canned broth 1 teaspoon of Creole seasoning 1 tsp. dried thyme 2 garlic cloves 1 bay leaf 1/2 tsp. salt Freshly ground pepper
INSTRUCTIONS
Heat the oil in a large Dutch oven or saucepan over medium-high heat. Add the onion, carrot and leek and stir to coat with the oil. Cover the pot tightly, reduce
the heat to medium, and
cook the vegetables for 10 minutes. Mix in the cabbage, cover the pot, and cook for another 10 minutes, until the cabbage is wilted. Stir in the tomatoes, stock, , thyme, bay leaf and salt. Season the soup to taste with pepper and simmer, uncovered, until the is cooked and the cabbage is. Serve, or cool and refrigerate overnight. When reheating, to regain a soup-like consistency, you may want to add some vegetable broth.
NUTRITIONAL INFORMATION
Each serving contains 132 calories, grams fat.
Quick'n'Easy Chicken Soup
Prep: 5 min, Cook: 10 min.

1 ounce butter
1/4 cup flour
3 small chicken stock cubes, crumbled
3-1/4 cups hot water
1/3 cup plus 3 Tbs. rice vermicelli, crushed
1 cup cooked chicken, finely chopped
2-3/4 Tbs. lemon juice
1 tsp. dried tarragon leaves
Heat butter in pan, add flour. Cook, stirring, until bubbling. Remove from heat; gradually stir in stock cubes and water. Stir over heat until mixture boils and thickens. Add remaining ingredients, stir until heated through.
Nutritional Information
Each serving contains 193 calories, grams fat.
