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Hello, everyone! I can't believe it! Spring feels like it's finally here! And SHAPING SPRINGFIELD is almost here!
This month's Living Smart article is about staying healthy in a crisis. I recently experienced a family emergency when one of my close family members suffered a serious injury. Fortunately, things are looking better, and we are praying for a full recovery.
When our lives unexpectedly turn upside-down, it takes us awhile for the crisis event to sink in. We often become so bombarded with a variety of emotions that it makes it difficult to cope. To learn about how you can stay healthy during a crisis event, check out the Saturday edition of the State Journal Register's HEALTH section. For those of you who don't have access to this paper, I plan to create a podcast this summer, and I will cover all the topics I have written about.
On a lighter note, here's one of my delicious recipes to share with you:
ASPARAGUS-TOMATO BAKE
This is one of my favorite spring (or anytime) vegetarian asparagus dishes. Lightly roasted vegetables combined with a lovely Parmesan and Monterey Jack cheese sauce makes this dish simply delectable. Vegans may add 1 1/2 c. vegan Parmesan cheese and omit the Monterey Jack.
This recipe makes two servings.
1 lb. asparagus, cut into 2 inch strips
2-3 medium tomatoes, sliced
1/2 to 1 c. Monterey Jack cheese, shredded
1 c. Parmesan cheese, shredded
1 c. mayonnaise (I use Smart Balance; it tastes good, and it's healthier, too!)
4 -5 drops of Worcestershire sauce
2-3 green onions, sliced
Preheat oven to 350 degrees. Line a 9 X 13 or larger rectangular dish with foil. Lay down the sliced tomatoes and line the bottom of the pan them.
Microwave asparagus, covered, preferably in a microwave-safe covered dish, on HIGH for 6 minutes. Place on top of tomatoes.
In a bowl, combine the remaining ingredients, except onions. Pour mixture over the asparagus and tomatoes and garnish with the onions.
Bake for 20 minutes and ENJOY!
