Better Living for Texans



Webb County’s BLT Program Assistants

Nutrition Educator Genesis Hernandez

Nutrition Educator Valeria San Miguel


March 2018 Newsletter

Better Living for Texans March 2018 newsletter

February 2018 Newsletter

BLT Newsletter-February2018

January 2018 Newsletter

January 2018 Newsletter 

Fresh Start

Completed sites include: Texas A&M Colonias Program  El Cenizo Head Start  M.O.S. Branch Library Downtown Senior Fitness Center Volunteers Serving the Need  First United Methodist Church  LBV Inner City Library  Lilia Perez Community Center • Border Region Behavioral Center  Bethany House of Laredo

 We’d like to congratulate the A Fresh Start to a Healthier You! graduates! Our participants were as excited as we were to complete the series and receive their certificates. Thank you for participating and to our wonderful graduates!



Congratulations to Ladrillito Activity Center and Santa Teresita Community Center for completing our Eat Smart Live Strong Series



December: Beets, bell peppers, broccoli, cabbage, cantaloupes, carrots, celery, cucumbers, grapefruit, greens, herbs, honeydew, mushrooms, oranges, spinach, squash, sweet potatoes, tomatoes, turnips

January: Beets, bell peppers, broccoli, cabbage, carrots, celery,  grapefruit, herbs, honeydew, mushrooms, oranges, spinach, squash, sweet potatoes, turnips

February: Beets, broccoli, cabbage, carrots, celery, grapefruit, greens, herbs, mushrooms, oranges, spinach, sweet potatoes, turnips



Black Bean and Couscous Salad

Makes: 8 servings


1/2 cup chicken broth, low-sodium (or low-sodium vegetable broth)

1/2 cup couscous (uncooked)
1 1/2 tablespoons vegetable oil
1 teaspoon apple cider vinegar
1/2 teaspoon cumin, ground
  fresh lime juice (1 Tablespoon, optional)
1 can black beans, low-sodium (drained and rinsed)
1/2 onion, medium (minced)
1/2 red or green pepper (minced)
1 cup frozen corn, thawed (or 1/2 cup canned whole kernel corn)
  salt & black pepper (to taste)
  fresh cilantro (2 Tablespoons chopped, optional)


  1. Before starting to prepare the recipe:

    a. Wash red or green pepper and cilantro (if using).

    b. Wash and juice the lime into a small bowl (if using).

    c. Drain and rinse the black beans and corn (if using canned corn).

    d. Collect, mince, and measure all ingredients.

  2.  Bring broth to a boil in a small pot, and stir in couscous.
  3. Cover the pot, and remove it from the heat. Let stand for 5 minutes.
  4. In a large bowl, whisk together oil, vinegar, cumin, and lime juice (if using).
  5. Add beans, onion, red or green pepper, and corn to the vinegar and oil mixture, and toss.
  6. Fluff the couscous well with a fork, breaking up any chunks. Add to beans and vegetables, and mix well.
  7. Taste. Add salt and black pepper if desired.
  8. Refrigerate leftovers within 2 hours. Eat within 3 to 5 days.
Interested in the BLT program for your organization or group?
  • Throughout Webb County, participants are given to healthy recipes, cooking demonstrations, food safety information, portion control recommendations, and grocery shopping tips through research-based lessons like:
  • A Fresh Start to a Healthier You!: a program focused on healthy and safe food practices
  • Walk and Talk:  a program to increase physical activity, in order to lead a healthier lifestyle
  • Eat Smart, Live Strong: a senior-adult recommended series to increase activity and nutrition


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  • For more delicious recipes, click the Dinner Tonight Icon!

    For more delicious recipes, click the Dinner Tonight Icon!

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