In an effort to help our clients stay healthy and avoid from using their long term care insurance policy as long as possible, we are committed to featuring health tips and tricks found on the health tab of our website. Here you can find news, videos, and “Feature Friday’s Healthy Recipes”, available to you every Friday.

This Friday’s Featured recipe includes four healthy lunch recipes for you to try. We’re happy to help you practice mindful spending while still enjoying healthy & delicious meals   (Please note none of these recipes belong to LTC TREE).

Sweet Potato Bowls

INGREDIENTS:

  • 1 tablespoon chili powder
  • 1/4 teaspoon EACH: garlic powder, onion powder, dried oregano
  • 1/2 teaspoon paprika
  • 1 and 1/2 teaspoon ground cumin
  • Seasoned salt and pepper
  • 2-3 large sweet potatoes, peeled and chopped (about 4.5-5 cups)
  • 3 tablespoons olive oil
  • 1 can (15 ounces) black beans, drained and rinsed
  • 1 can (15 ounces) fire-roasted sweet corn, drained
  • 1-2 large avocados
  • 3-4 fresh limes, separated
  • Optional toppings: fresh cilantro, jalapeno, cherry tomatoes, sweet peppers
  • 1/2 cup sour cream (I use fat free)
  • 1 teaspoon hot sauce (like Cholula)
  • 1-2 large limes (1/2 teaspoon zest + 3 tablespoons juice)
  • 1 cup quinoa or rice (+ 2 cups chicken stock, chicken broth, or water)
  • 1 tablespoon butter
  • 1 large lime (2 tablespoons juice and 1 teaspoon zest)
  • 1/3 cup finely chopped cilantro
  • Salt and pepper, to taste

Easy Chicken Salad 

INGREDIENTS:

  • 2lb. boneless skinless chicken breasts, cooked and shredded
  • 1 1/2 cups halved red grapes
  • 1/2 cup chopped pecans
  • 1/3 cup diced green onions
  • 1/2 cup plain greek yogurt
  • 1/2 cup mayo
  • 1/4 cup dijon mustard
  • 1/2 teaspoon dried sage
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon garlic powder
  • 1–2 tablespoons of fresh lemon juice
  • salt & pepper to taste

Mango Poke Salad

INGREDIENTS:

  • 2 tablespoons vegetable oil
  • 1 tablespoon ponzu sauce
  • 1/2 teaspoon prepared wasabi
  • 4 ounces sushi grade tuna diced in large chunks
  • 1/2 mango diced in large chunks
  • 1/2 cup store-bought seaweed salad
  • 1/2 teaspoon black sesame seeds
  • 2-3 cups loosely packed spring lettuce mix
  • 1/2 avocado sliced
  • 1/4 teaspoon pink Hawaiian sea salt

Tuna & Bean Salad

INGREDIENTS:

  • 1: 5 ounce Yellowfin Tuna in Olive Oil (no need to drain, see notes)
  • 1: 5 ounce Albacore Tuna in Olive Oil (no need to drain, see notes)
  • 1: 15.5 ounce can of great northern beans, drained and rinsed well
  • 1/2 cup chopped red onions
  • 1/2 cup chopped kalamata olives
  • 1/2 cup julienned Sun-dried tomatoes
  • 2/3 cup crumbled feta cheese
  • Handful chopped fresh parsley
  • Juice of half a lemon
  • Salt and pepper, to taste

If you or someone you love is interested in Long Term Care or Long Term Care Insurance be sure to visit: LTC TREE for more information.