Webb County’s BLT Program Assistants
Nutrition Educator Genesis Hernandez
Nutrition Educator Valeria San Miguel
March 2018 Newsletter
February 2018 Newsletter
January 2018 Newsletter
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
1/2 cup chicken broth, low-sodium (or low-sodium vegetable broth)
- 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.
- Bring broth to a boil in a small pot, and stir in couscous.
- Cover the pot, and remove it from the heat. Let stand for 5 minutes.
- In a large bowl, whisk together oil, vinegar, cumin, and lime juice (if using).
- Add beans, onion, red or green pepper, and corn to the vinegar and oil mixture, and toss.
- Fluff the couscous well with a fork, breaking up any chunks. Add to beans and vegetables, and mix well.
- Taste. Add salt and black pepper if desired.
- Refrigerate leftovers within 2 hours. Eat within 3 to 5 days.
- 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