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Superfood of the Month: Brussels Sprouts

Brussels sprouts are a low-glycemic nutritious vegetable that should be considered in weight-reduction programs. A 100g serving of sprouts provides just 45 calories, 3.38g of protein, 3.8g of dietary fiber (10 percent of the recommended daily allowance) and no cholesterol.

Brussels sprouts are a storehouse of several flavonoid antioxidants, which protect from prostate, colon and endometrial cancers. They are also excellent sources of vitamin C, vitamin A and vitamin K. And, brussels sprouts protect against vitamin A deficiency, bone loss, iron-deficiency anemia, cardiovascular diseases, and colon and prostate cancers.

Brussels sprouts are cool season vegetables. They are harvested when their lower buds reach maturity and achieve about an inch in diameter. Fresh sprouts should be firm and compact with dark green heads. Avoid sprouts with loose leaves, and those that are yellowish and light in weight.

Fresh sprouts keep well in the refrigerator for a day or two. Remove any damaged or discolored outer leaves, and store fresh unwashed sprouts in plastic zipper bags in the vegetable drawer in the refrigerator.

Recipe

    Chicken with Brussels Sprouts and Mustard Sauce, and Rosemary Potatoes

    Ingredients (Serves 4)
    2 tablespoons olive oil, divided
    4 (6-ounce) skinless, boneless chicken breast halves
    3/8 teaspoon salt, divided
    1/4 teaspoon freshly ground black pepper
    3/4 cup fat-free, lower-sodium chicken broth, divided
    1/4 cup unfiltered apple cider
    2 tablespoons whole-grain Dijon mustard
    2 tablespoons butter, divided
    1 tablespoon chopped, fresh flat-leaf parsley
    12 ounces Brussels sprouts, trimmed and halved

    Step 1
    Preheat oven to 450°.

    Step 2
    Heat a large ovenproof skillet over high heat. Add 1 tablespoon oil. Sprinkle chicken with 1/4 teaspoon of salt and pepper; add to pan. Cook 3 minutes or until browned. Turn chicken; place pan in oven. Bake at 450° for 9 minutes or until done. Remove chicken from pan; keep warm. Heat pan over medium-high heat. Add 1/2 cup of broth and cider; bring to a boil, scraping pan to loosen browned bits. Reduce heat to medium-low; simmer 4 minutes or until thickened. Whisk in mustard, 1 tablespoon of butter and parsley.

    Step 3
    Heat remaining 1 tablespoon of oil and 1 tablespoon of butter in a large nonstick skillet over medium-high heat. Add Brussels sprouts; sauté 2 minutes or until lightly browned. Add remaining 1/8 teaspoon of salt and 1/4 cup of broth to pan; cover and cook 4 minutes or until crisp-tender. Serve.

    Rosemary Potatoes (Serves 4)
    Ingredients
    1 tablespoon olive oil
    1 teaspoon chopped fresh thyme
    1/2 teaspoon minced fresh rosemary
    1/4 teaspoon salt
    1/4 teaspoon black pepper
    12 ounces quartered red potatoes

    Preheat oven to 450°. Combine olive oil, thyme, rosemary, salt, black pepper and potatoes in a bowl. Spread potatoes on a jelly-roll pan. Bake at 450° for 25 minutes or until golden brown and tender.

Chronic Obstructive Pulmonary Disease: Join Us For a Free Lecture and Screenings

Chronic obstructive pulmonary disease is an inflammatory lung disease that causes obstructed airflow from the lungs. Symptoms include breathing difficulty, cough, mucus production and wheezing. Join us for a free lecture, screening and meal next week to learn more about it.

Lexington Brain and Spine Institute Welcomes Robert L. Deters, MD

Lexington Medical Center is pleased to welcome Robert L. Deters, MD, to its network of care. Dr. Deters will practice at Lexington Brain and Spine Institute, a Lexington Medical Center physician practice that specializes in disorders of the spine and surrounding nerves.

Dr. Robert Deters

A magna cum laude graduate of the University of Cincinnati in Cincinnati, Ohio, Dr. Deters earned his medical degree from Wright State University Medical School in Dayton, Ohio. While there, Dr. Deters became an esteemed member of Alpha Omega Alpha. He then completed residencies at the University of Pittsburgh Health Sciences Center and St. Francis Medical Center in Pittsburgh, Pennsylvania.

Dr. Deters is a member of the American Academy of Physical Medicine and Rehabilitation and the American Society of Addiction Medicine. He is board certified by the American Board of Physical Medicine and Rehabilitation with additional subspecialty certification in pain management.

Dr. Deters has more than 20 years of experience providing interventional pain management services and electrodiagnostic studies. He most recently cared for patients and served as an assistant professor in the Department of Orthopaedics at the University of Massachusetts Medical Center in Worcester, Massachusetts. He also served on the Massachusetts Medical Society Opioid Task Force, which makes recommendations and helps create policies to combat the national opioid crisis.

Dr. Deters offers a wide array of interventional pain management procedures such as trigger point injections, nerve block injections and radiofrequency nerve ablations. He joins the board-certified physicians, physician assistants and nurse practitioners at Lexington Brain and Spine Institute to meet the needs of patients who suffer from painful conditions that range from knee, hip and joint pain to spine disorders and cancer pain.

He is accepting new patients. Visit LexingtonBrainandSpine.com.