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7
QUICK CHICKEN TOSTADAS
From Chef Hillori Hansen of Whole Foods Market, Fresno
INGREDIENTS
8 tostadas (crispy whole corn tortillas) or make
your own (see below)
1 cup refried beans
12 ounces shredded rotisserie chicken
1 ripe avocado, peeled, pitted and sliced into
wedges
1 cup grated pepper jack cheese
1 cup thinly sliced romaine lettuce
1 cup chunky salsa or diced tomatoes
DIRECTIONS
To make your own tostadas: Brush corn tortillas with a
bit of oil first, then bake them at 400 degrees, flipping
once, until crisp.
Preheat oven to 350 degrees. Arrange tostadas on a
baking sheet in a single layer and bake until hot, 3 to
5 minutes. Meanwhile, heat beans and chicken sepa-
rately in the microwave or in small pots on the stove
until hot throughout.
For more good-
for-you recipes,
visit www.samc.com/
healthy-recipes.
health
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Stacy Vaillancourt
Chief Administrative Officer
Kelley Sanchez
Director, Corporate Communications
Jaime Huss
Senior Communications Specialist
HEALTHLINK is published as a community service for
the friends and patrons of SAINT AGNES MEDICAL
CENTER, 1303 E. Herndon Ave., Fresno, CA 93720,
telephone 559-450-3000.
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tions about specific content that may affect your health,
please contact your health care provider. Models may
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CUM28616
Make time for family meals
Between work, kids’ soccer practice and swim lessons, and
your spouse’s standing board meetings, it’s no wonder family mealtime can go by the wayside. But research says
there’s value in eating together. The more families eat together, the better their children’s diet and school perfor-
mance and the less likely they are to smoke or try drugs and alcohol. Certified natural chef Hillori Hansen from Whole
Foods Market in Fresno answers some of your commonly asked questions.
Q
It’s tough to find time to cook, let alone make something healthy
or from scratch. Any advice?
A
Keep it simple and stick to whole foods such as fresh steamed
vegetables, quick-cooking proteins (such as fish or chicken), whole
grains or beans (such as steamed quinoa and lentils), and fresh fruit
for dessert. Purchase prepared whole foods to cut time – like rotisserie
chicken or jarred pasta sauce for an easy pasta dish – or find ready-made
meals, like fresh salads, lasagnas or meat dishes. Take one day out of the
weekend to menu plan, shop and then prepare meals that you can eat all
week. Soups and casseroles are great meals to make in bulk, then freeze
and eat later.
Q
What if my child is not hungry
during mealtime?
A
There could be a number of
factors. Younger children often
go through growth spurts, where they
eat a lot or not very much at all. Honor
your child’s eating habits while still of-
fering nutritious meals. Avoid snacking
right before meals. If your child comes
to the table hungry, he or she is more
likely to eat the meal prepared.
Hillori Hansen
Certified Natural Chef
Whole Foods Market,
Fresno
Ask the expert: Chef Hillori Hansen
The Four Pillars
of Healthy Eating
Saint Agnes Medical Center and
Whole Foods Market in Fresno are
teaming up for another Four Pillars
of Healthy Eating cooking series, this
time featuring a new fall menu. Classes
are Thursdays, 6 to 8 p.m., at Whole
Foods Market (650 W. Shaw Ave.).
Cost is $26 per class or $20 each
if you sign up for all four classes:
October 25, November 1,
November 8 and November 15.
For more information or to
register for any or all of these
classes, call
559-450-2000
, visit
www.samc.com > Classes & Events, or
scan this code with
your smartphone.
Space is limited, so
register soon!
Spread tostadas with beans, then top with avocado
slices, chicken, cheese, lettuce and salsa, and serve
immediately.
NUTRITION INFORMATION
Serves 4. Per serving: 490 calories (210 from fat),
23g total fat, 8g saturated fat, 95mg cholesterol,
900mg sodium, 35g total carbohydrate (9g dietary
fiber, 3g sugar), 38g protein.
Fall 2012