A Second Chance At Life
West Valley woman overcomes traumatic past, loses 130 pounds and inspires others By Meghann Finn Sepulveda As we celebrate the third anniversary of the Sun Health Center for Health & Wellbeing, we wanted to share with you one of our many success stories. Our comprehensive suite of health and wellness services aims to promote the […]
Green Salad with Strawberries & Goat Cheese
Ingredients 1 tablespoon pure maple syrup or brown sugar 2 tablespoons red-wine vinegar 1 tablespoon extra-virgin olive oil 1/4 teaspoon salt Freshly ground pepper , to taste 3 cups baby spinach 3 cups watercress, tough stems removed 2 & 1/2 cups sliced fresh strawberries (about 12 ounces) 1/3 cup fresh chives, cut into 2-inch pieces […]
What is Cupping?
JoDee Chenaur Acupuncturist Cupping is a therapeutic technique used in traditional Chinese medicine that gained attention during last summer’s Rio Olympics when some athletes – most notably swimmer Michael Phelps – were spotted with cup marks on their backs and shoulders. In general, cupping involves placing small jars on the skin and releasing the air […]
Breast Cancer: Care Close to Home
To support cancer care and learn about other ways to support health and wellness programs in the West Valley, please call 623-832-5330. Sun Health Foundation supports new oncology services in Sun City Reba Mason rarely lets life get her down. But the long drive between her home in Surprise and the Banner MD Anderson Cancer […]
Orange Soy Salmon and Vegetables
INGREDIENTS 2 skinless salmon fillets (5 ounces each), 1-inch thick 1 bag (6 oz.) baby spinach 1 cup matchstick-cut carrots 8 oz. sugar snap peas 1 bunch green onions, sliced or whole Grated peel and juice of 1/2 orange 1-1/2 tbsp. low sodium soy sauce 1 tbsp. hoisin sauce 1 tsp. grated fresh ginger 1 […]
Quinoa Tabouli
INGREDIENTS 1 cup quinoa, rinsed well 5 cups water 1 gallon of ice water in large bowl for ice water bath 1/2 tsp. Kosher salt 1/4 cup fresh lemon juice 1/4 cup extra-virgin olive oil Salt & fresh ground black pepper 1 cucumber, peeled, seeded and cut into 1/4-inch dice 2 Roma tomatoes, cut in […]
Flank Steak with Quinoa Pilaf
INGREDIENTS 1 Tbsp. olive oil 1 med. onion, chopped 1 1/4 cups uncooked quinoa, rinsed for 1 minute under cold running water 2 1/4 cups low-sodium, fat-free chicken broth 1 1/4 lbs. flank steak, trimmed of visible fat 1/4 tsp. freshly ground black pepper 1/2 tsp. kosher salt 1/4 cup coarsely chopped raw cashews 1/3 […]
Navy Bean, Artichoke & Sun-Dried Tomato Dip
INGREDIENTS 1 cup dried navy beans, covered with water 2 tablespoons olive oil 1 large or 2 small onions, chopped 4 cloves garlic, minced 2 teaspoons sugar or see box on page 8 for sugar substitutes 2 tablespoons freshly squeezed lemon juice 1 tablespoon fresh chopped basil 1 15-oz. can artichoke hearts, drained and chopped ¼ cup […]
Filet Mignon with roasted cauliflower and fingerling potatoes
Protein Prepare a 5-oz. serving of filet mignon to your liking. Season to taste. Vegetable Roast a serving of cauliflower florets in 1 tsp. of olive oil. Season with a dash of curry powder and salt and pepper to taste. Carbohydrate Cut a serving of fingerling potatoes in half, lengthwise. Sauté in 1 tsp. of olive […]
Breakfast Burrito
INGREDIENTS 2 teaspoons canola oil 1/2 small, diced red onion 1 diced red bell pepper 1 cup drained, rinsed canned black beans 1/4 teaspoon chili flakes Salt and freshly ground black pepper, to taste 4 eggs 4 egg whites Light cooking spray 1/3 cup shredded pepper Jack cheese or any light, shredded cheese 4 10-inch […]
