Sky Lakes Medical Center | Live Smart | Winter 2017

SKY LAKES NEWS Making a difference Oregon Business & Industry selected Sky Lakes Chief Executive Officer Paul Stewart as the 2017 recipient of the Statesman of the Year Award. The award was in recognition of his years-long efforts, working with other community leaders and forging partnerships, to improve the overall health of the community. Those efforts often focus on ways to encourage people to be more active—for example, by using the new play area at Kit Carson Park. COMMUNITY SPIRIT Read more about the award and the renovated park at skylakes.org/news . DAISY Award Recognition for a job well done is always appreciated. When that recognition comes from a patient or their family member or an outside organization, it’s even better. Sky Lakes Medical Center awarded its first-ever DAISY Award to Megan Brodbeck, RN. A patient’s family member nominated Brodbeck for the award by recognizing her excellence and expressing heartfelt gratitude for the care she provided. “Megan was always patient, professional, caring and compassionate. She made sure Gloria’s needs were met. Most important to me, Megan made sure Gloria was safe,” the nomination reads. The award is part of the DAISY Foundation’s program to recognize the superhuman efforts nurses perform every day. NOMINATE YOUR NURSE! Visit skylakes.org/ daisyaward . Information in Live Smart comes from a wide range of medical experts. If you have any concerns or questions about specific content that may affect your health, please contact your health care provider. Models may be used in photos and illustrations. 2017 © Coffey Communications, Inc. All rights reserved. LIVE smart Life is a highway LivingWell classes keep you in thedriver’s seat P. 4 Winter 2017 Smart How to fightoff the flu Protectyourself—and your lovedonesP. 7 Kickbutts Quit smoking—for good!—andenjoy the bountifulbenefits P.6 Makes 6 servings. Ingredients 1 tablespoon canola oil 1 medium onion, diced 1 carrot, sliced 1 large garlic clove, finely chopped 1 small zucchini, halved lengthwise and sliced 1 cup yellow corn (no salt added), frozen or canned 1 cup black beans, rinsed and drained 1 cup pinto beans, rinsed and drained 1 can (14.5 ounces) stewed tomatoes with jalapeños* 2 teaspoons dried oregano 1 teaspoon dried basil 1½ cups spicy tomato juice ½ cup water Freshly ground black pepper 1 cup corn chips, lightly crushed, optional, for garnish * As a substitute for stewed tomatoes with jalapeños, sauté a finely chopped fresh jalapeño pepper with the vegetables. Directions w w Heat the oil in a medium Dutch oven over medium-high heat. Sauté onion and carrot 3 minutes. Add garlic and zucchini. Cook, stirring, 2 minutes. w w Add corn, black and pinto beans, stewed tomatoes with their liquid, oregano and basil. Pour in juice and 1 ⁄ 2 cup water. w w Bring mixture to a boil and simmer 5 minutes. Season to taste with pepper, and serve with corn chips, if using. Soup can be made ahead and refrigerated for up to 2 days. Nutrition information Amount per serving: 167 calories, 3g total fat (less than 1g saturated fat), 29g carbohydrates, 7g protein, 8g dietary fiber, 610mg sodium. Source: American Institute for Cancer Research Mexistrone soup