Cass Regional Medical Center | Wellness Matters | Summer 2020

Wellness Matters | Fall 2020 5 additional physical therapy. She also had trouble with speech and memory, which made returning to work a long-term goal. Though discouraged, she kept her focus on getting back to the activities she enjoys, and she recently graduated from physical and speech therapy. Walton now only comes in once a week for occupational therapy. “My therapy team has been amazing! I don’t know where I would be without them,” she said. Walton has now resumed cooking duty and is very happy to be back in the kitchen. She also has been able to return to her job—and to making wreaths, which was her favorite hobby before her first stroke. “Judy is a living example of how hard work and determination can pay off,” said Leman. “She has made excellent progress, and our team is delighted that she has been able to return to doing what she loves to do.” Twice as determined —Continued from page 1 Ingredients 2 tablespoons extra virgin olive oil 1 pound lean beef stew meat, cut into 1-inch cubes 2 large onions, chopped 4 medium carrots, cubed 2 cups diced leeks, rinsed well 6 garlic cloves, finely chopped 2 cans (14.5 ounces each) diced tomatoes in juice 2 cans (6 ounces each) tomato paste 2 cans (14.5 ounces each) fat-free, reduced-sodium beef broth 3 tablespoons dried oregano 2 cups water 2 large potatoes, cubed 1 pounds frozen green beans 2 cups chopped kale Salt and freshly ground black pepper NewAmerican beef stew Makes 6 servings. Directions • In a large pot or stockpot, heat olive oil over medium-high heat. • Add 1/2 of beef and sauté for about 5 minutes, stirring, until browned on all sides. Remove beef from pot and set aside. Repeat procedure with remaining beef. • In the same pot, sauté onions for about 5 minutes, stirring until translucent. Remove onions from pot and set aside. • Add carrots, leeks and garlic, and sauté for about 5 minutes, stirring often, until barely tender. Return beef and onions to pot. Add tomatoes with juice, tomato paste, broth, oregano and water, and bring to a boil. Reduce heat to low and simmer for about 1 hour, until beef is almost tender. • Add potatoes and bring back to a boil. Lower heat, cover partially and simmer for about 15 minutes, until potatoes are barely tender. • Add green beans and kale and cook for another 6 to 8 minutes, until kale is tender. • Season to taste with salt and pepper and serve. Nutrition information Serving size: 1/6 of recipe. Amount per serving: 400 calories, 10g total fat (2g saturated fat), 58g carbohydrates, 26g protein, 12g total fiber, 606mg sodium. Source: American Institute for Cancer Research