April 2020 Newsletter

Dear HCCUA Members:

As we enter some uncertain times globally and with the ongoing events in response to the Coronavirus outbreak (COVID-19), we would like to assure our members that we are here to help you any way possible. It is natural to have feelings of uncertainty during this time of prevention and adjustments. Rest assured that we will get through this and come back stronger than ever! That being said, it is vital that we take proper precautions towards COVID-19 and most importantly listen to advisories we must follow.

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Lasagna Stuffed Zucchini

INGREDIENTS

4 large zucchini, halved lengthwise

1/2 onion, diced

2 cloves garlic, minced

1/2 lb. ground beef or turkey

1 c. jarred marinara

pinch of crushed red pepper flakes

1 c. ricotta

kosher salt

Freshly ground black pepper

1 c. shredded mozzarella

Chopped fresh parsley, for garnish

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March 2020 Newsletter

Dear HCCUA Members:

With flu activity at an all-time high in over 24 regions it is more important than ever that you make sure you are taking good care of yourself. Believe it or not, it’s not too late to still get the flu shot and is highly recommended by doctors even towards the end of flu season. During this time of colder weather, it is vital that we take proper precautions towards cold and flu season which is most common during December through March. Under these kinds of conditions it is easy to catch the common cold or flu because defenses are down, we get less vitamin D from being indoors more often and people have the tendency to fall out of daily routines like eating right and exercising daily.

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Eating Healthy While You Are Sick

Fighting a cold or the flu is a horrible feeling — especially when trying to keep up with your daily routines! It is important that you practice some common cold prevention tips to reduce the chance of catching anything during cold and flu season:

  • Washing your hands frequently.
  •  Getting approximately eight hours of sleep every night to keep your defenses up in your body.
  •  Making time for regular workouts.
  •  Giving yourself down time.
  • Drinking at least six to eight glasses of water a day.
  • Taking daily vitamins.
  •  Schedule a flu shot during the months of October through April (peak season for colds and flu.
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November 2019 Newsletter

Dear HCCUA Members:

Insomnia is a serious symptom taking over most adult’s lives nationwide. It is estimated that sleep-related problems affect 50 to 70 million Americans of all ages and 30% – 50% of the general population are affected by insomnia, while 10% have chronic insomnia. Although most of us know what insomnia is and how we feel and perform after one or more sleepless nights, few seek medical advice.

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Ideas for Packing Healthy Snacks and Lunches for Your Children

As most of our children have started school, it is important that we continue to provide nutritious meals and snacks for our kids throughout the year. Even though school lunches are available, they are not always the healthiest choice. Send a variety of foods from each food group: protein, low-fat dairy, whole grains, veggies, fruits, nuts and seeds to make sure your child is getting the nutrition they need.

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Cashew Chicken with Cauliflower Rice

INGREDIENTS

1 head cauliflower, cut into florets

1 tbsp. extra-virgin olive oil

kosher salt

1/4 c. sweet chili sauce

3 tbsp. low-sodium soy sauce

1 tbsp. sriracha

1 clove garlic, minced

Juice of 1 lime

1 tbsp. sesame oil

2 red bell peppers, sliced

1 large zucchini, sliced into half moons

1 lb. boneless skinless chicken breasts, cut into cubes

1/2 c. raw cashews

Scallions, for garnish

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Green Goddess Bowl with Chicken and Quinoa

INGREDIENTS 

1 c. quinoa 

2 pt. cherry tomatoes 

Extra-virgin olive oil, for drizzling 

kosher salt 

1/2 c. chopped fresh parsley 

1/2 c. chopped fresh dill, divided 

1/2 c. chopped green onions, divided 

2 tsp. anchovy paste 

1/2 c. mayonnaise 

1 tbsp. white vinegar 

2 small cloves garlic, chopped 

2 tbsp. skim milk 

1 c. crumbled feta 

2 c. shredded grilled chicken 

1 c. shredded red cabbage 

DIRECTIONS 

  1. Preheat oven to 450°. In a large saucepan, cook quinoa according to package instructions, about 15 minutes. 
  2. Meanwhile, line a sheet pan with parchment paper. Place cherry tomatoes with stems on pan; drizzle with olive oil and season with salt. Roast until just blistered, 8 to 10 minutes. 
  3. Make dressing: In the bowl of a food processor add parsley, 1/4 cup dill, 1/4 cup green onions, anchovy paste, mayonnaise, vinegar, garlic and milk and pulse until well blended. 
  4. Make dressing: In the bowl of a food processor add parsley, 1/4 cup dill, 1/4 cup green onions, anchovy paste, mayonnaise, vinegar, garlic and milk and pulse until well blended. 
  5. In a large mixing bowl, add quinoa, feta, chicken, cabbage, remaining 1/4 cup dill and 1/4 cup green onions; toss together. Serve with tomatoes and side of green goddess dressing.