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16/01/2019
Moving Forward With Stroke - Goderich
2:00 pm to 3:30 pm / Goderich: Harbor Hills Retirement Community / A drop-in support group for adult stroke survivors and caregivers!
19/01/2019
Blood Donor Clinic - Stratford
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Around The Alliance!
Q & A with a Registered Dietitian!
HPHA Looks to the Future
Seaforth Community Hospital is Looking for Volunteers!
Q & A with a Speech Language Pathologist
Stroke to Stroke Peer Visiting Program
Q & A with an Enhanced Psychogeriatric Resource Consultant
HPHA's Annual Report at a Glance
Connecting the Dots for Caregivers - Newsletter #6
Patient Partner Profile: Lynae
Q & A with an Occupational Therapist!
Q & A with a Medical Radiation Technologist!
Canadians Urged to Check Their Risk for Diabetes and Access Support if Needed
HPHA Planning To Increase Breastfeeding Rates
Board of Directors Meeting Highlights
Former Student, Now Staff Member!
Operating Rooms at Clinton Public Hospital Temporarily Closed
January Blood Donor Clinics
Changes to Emergency Department Registration Process at Clinton Public Hospital
HPHA's Facebook Protocol
HPHA's LinkedIn Page
HPHA's Twitter Protocol
Media Releases
Blood Donor Clinics
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2018 Pediatric Day Conference Presentations
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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