Sky Lakes Medical Center | Live Smart | Spring 2019

2 LIVE smart | Spring 2019 Makes 4 servings. Ingredients 1 tablespoon extra-virgin olive oil 1 small onion, chopped 4 cups vegetable broth or fat-free, reduced-sodium chicken broth 1/2 cup frozen baby lima beans 1 can (15 ounces) no-salt-added black, Great Northern or navy beans 1 cup frozen mixed vegetables 1/2 cup frozen tri-colored bell peppers 2 teaspoons dried oregano or thyme Pinch of dried red pepper flakes 1 cup frozen broccoli florets Salt, to taste 1/4 cup grated Parmesan cheese FAST FOODS Find more healthy, tasty recipes at SkyLakes.org/Recipes . Eat well, breathe easier with COPD What—and how—you eat can affect your breathing. That may not mean a lot to someone without lung disease. But it’s very important to someone like you who has chronic obstructive pulmonary disease (COPD). You expend a lot of energy breathing, more so than people who don’t have COPD. And you get that energy from eating a healthy diet. Plus, eating well can help prevent lung infections. Go for complex carbs like fruits, vegetables and whole grains. Limit foods and drinks high in sugar, such as candy, cakes and sugar-sweetened beverages. These simple carbohydrates can cause your body to hold in too much carbon dioxide, which can make you tired. Eat some protein—such as lean meats, chicken, turkey, fish, beans, eggs and nuts—at least twice a day. Drink plenty of fluids, preferably water, throughout your day. This will help thin and clear the mucus. Finally, try these tips for decreasing shortness of breath while you eat: ▸ ▸ Try to rest 30 minutes before eating. ▸ ▸ To help expand your lungs, sit straight up in your chair and lean forward, elbows on the table. Put your feet on the floor. ▸ ▸ Eat foods that are easy to chew, such as soft vegetables and thick soups. Sky Lakes Medical Center earned a five-star rating from HealthGrades in recognition of our excellence in COPD care. NUTRITION Quick vegetable soup Directions ▸ ▸ In large saucepan, heat oil over medium-high heat. ▸ ▸ Add onion, and cook until translucent, 5 minutes, stirring occasionally. ▸ ▸ Add broth, and bring liquid to boil. ▸ ▸ Add lima beans; reduce heat; and simmer, covered, for 5 minutes. ▸ ▸ Add canned beans, mixed vegetables, peppers, oregano and pepper flakes, and simmer, covered, for 5 minutes. ▸ ▸ Add broccoli, cover, and cook for 5 minutes. ▸ ▸ Add salt to taste. ▸ ▸ To serve, divide soup among deep bowls. ▸ ▸ Top each serving with 1 tablespoon Parmesan cheese, or pass it separately at table. This soup keeps, covered in refrigerator, for 3 days. Reheat in covered pot over medium heat. Nutrition information Serving size: 1 2 ⁄ 3 cups. Amount per serving: 298 calories, 8g total fat (2g saturated fat), 43g carbohydrate, 17g protein, 13g dietary fiber, 237mg sodium. Source: American Institute for Cancer Research Sources: American Lung Association; COPD Foundation