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23/01/2018
Blood Donor Clinic - Stratford
1:00 pm to 7:00 pm / Christian Reformed Church
24/01/2018
Blood Donor Clinic - Goderich
1:00 pm to 7:00 pm / Knights of Columbus Hall
Your blood type determines who you can donate to, or receive blood from. People with type O negative (O-) are considered universal donors, as they can donate red blood cells to all other blood type recipients. That’s why it’s always in high demand — it’s used in emergency situations when there is no time to test a patient’s blood type. Source: Canadian Blood Services
Around The Alliance!
New Partnership With The Change Foundation Announced!
Volunteer Spotlight: Bernice
West Building Entrance Opens at Stratford General Hospital on March 27
New Dedicated Space at HPHA Solidifies Commitment to Teaching and Mentorship
HPHA & AMGH Adding PatientKeeper CPOE & Medication Reconciliation to Clinical Automation System
From Patient to Volunteer: Brent's Story
HPHA Celebrates Successful 2016/17 Year
HPHA Receives Health Infrastructure Renewal Funding
Moving Forward With Stroke
26th Annual Paediatric Day Conference Speaker Presentations
Diabetes Support Group!
R.E.A.L Life Perspectives: Emergency Medicine
Make Giving Life One of Your New Year's Resolutions
Welcome Ellie-Mae! First Baby of 2018!
Connecting the Dots for Caregivers - Newsletter #2
Volunteers of Stratford General Hospital Raffle - 3 Fantastic Prizes!
HPHA Bed Pressures Mount
What's For Dinner Wednesday!
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What's For Dinner Wednesday
What's For Dinner? Kale, Beet & Chickpea Power Bowls!

The “secret sauce” here is the amazing dressing! It also makes a great dip for grilled vegetables, shrimp or chicken.

Image: Diabetes Canada

Tips

Any leftover dressing can be refrigerated and used later for another salad, quinoa, grilled fish, or chicken.

Makes 6 servings

Ingredients

  • 1 tbsp (15 mL) water
  • 1 tbsp (15 mL) sodium-reduced soy sauce
  • 1 tbsp (15 mL) apple cider vinegar
  • 1 tbsp (15 mL) grated Parmesan cheese
  • 1 tsp (5 mL) minced garlic
  • 1 tbsp (15 mL) natural, unsalted peanut butter or tahini
  • 6 tbsp (90 mL) canola oil
  • 3 cups (750 mL) cooked barley or brown rice
  • 6 cups (1.5 L) fresh kale leaves or spinach, stems removed
  • 1 cup (250 mL) grated fresh beets
  • 1 cup (250 mL) grated carrots
  • 2 cups (500 mL) cooked or canned chickpeas, drained and rinsed
  • 1 cup (250 mL) almonds, toasted and chopped
Instructions
  1. Make dressing: In a small bowl, whisk together water, soy sauce, cider vinegar, Parmesan cheese, and garlic. Blend in peanut butter. Gradually whisk in canola oil until dressing is combined. Set aside.
  2. Assemble the salad in six individual bowls by topping cooked barley or rice with kale, beets, carrots, chickpeas, and almonds. Drizzle with 1 tbsp (15 mL) of dressing to serve.
Notes
Serving size
2 cups (575 mL) salad and 1 tbsp (15 mL) dressing

 

Nutritional Information
Per Serving

Calories
410
Total fat
21 g
Saturated fat
2 g
Cholesterol
0 mg
Sodium
85 mg
Carbohydrates
46 g
Fibre
11 g
Protein
14 g
Sugars
5 g

 

Source: Diabetes Canada

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