Mommy and Me drive thru baby shower for Veterans
BVAHCS Update with Director Vasquez
BVAHCS Director Stacy Vasquez and Dr. Ladi Kukoyi provide Moving Forward information on services to the Veterans we serve daily.
Geneva Robinson receives Patient Experience Award
The first recipient of Thomas C. Smith Leadership and Lifetime Achievement Award is Ms. Geneva Robinson. Robinson started working for the VA in 1971 and became the first patient advocate at the Birmingham VA Medical Center in 1985. Geneva prides herself on being able to help guide Veterans through the VA system, “I have so many memories of so many patients, it’s so hard to tell it all. I have loved every minute of it.”
Sam Goldasich was one of the many who donated blood today at the @birminghamvahcs. Thanks to @lifesouth and all that gave.
Healthy Teaching Kitchen: Summer Ratatouille
Healthy Teaching Kitchen: Summer Ratatouille
Ingredients
2 Zucchini
2 Yellow Squash
2 Small Eggplants
4-5 Tomatoes
1 1/2 cups Roasted Tomato Sauce
1 Bell Pepper (red, yellow, or green)
2 tablespoons Fresh Parsley
2 teaspoons Fresh Thyme
2 tablespoons Fresh Basil (About 7-9 Leaves)
1 teaspoon Garlic (Minced)
to taste Salt and Pepper
4 tablespoons Olive Oil
2 tablespoons Parmigianino Reggiano Cheese
Instructions:
1. Prepare all vegetables: slice each into coin shapes. Preheat oven to 375 degrees Fahrenheit.
2. Pour roasted tomato sauce into the base of roasting dish (can use cast iron or oven safe casserole dish) about 10-12 inches, if round.
3. Layer vegetable coins in the dish vertically, until the entire dish is covered.
4. Prepare herb mixture. Combine minced garlic, chopped thyme, basil, rosemary, and parsley with 4 T of olive oil and salt and pepper. Mix well and evenly pour over the top of the veggies.
5. Cover dish with tinfoil and bake vegetables for 40-45 minutes covered.
6. Next, remove the foil, and bake uncovered for the last 15-20 minutes, or until the vegetables are soft.
Last, grate 2 tablespoons fresh parmesan over top.
Enjoy
Join our team. Virtual interviews are being held now.
BVAHCS MOVE Coordinator Kim Chism shares how to prepare a “Strawberry Spinach Salad” and “Easy Balsamic Vinaigrette” during a Healthy Teaching Kitchen class.
Strawberry Spinach Salad Recipe
Healthy is anything but dull when there’s a giant Strawberry Spinach Salad with Poppyseed Dressing waiting for lunch. It’s colorful, naturally sweet, and as wonderful as it gets.
Course Salad
Cuisine American
Keyword spinach, strawberries
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings 8 servings
Calories 264kcal
Author Meggan Hill
Ingredients
For the poppy seed dressing:
• 1/2 cup vegetable oil or light olive oil
• 1/4 cup red wine vinegar
• 1/4 cup sugar or less to taste
• 1 teaspoon dried mustard
• 1 teaspoon poppy seeds
• Salt to taste
For the salad:
• 3 tablespoons butter (optional but recommended, see notes)
• 1 cup pecans
• 16 ounces baby spinach (see notes)
• 16 ounces strawberries quartered or sliced
Instructions
To make the poppy seed dressing:
1. In a small bowl with a whisk, or in a jar with a tight-fitting lid, add the vegetable oil, red wine vinegar, sugar, dried mustard, poppy seeds, and salt to taste (I like 1 teaspoon). Stir or shake to combine. Allow the flavors to blend at room temperature while preparing the salad.
To assemble the salad:
1. In a small saucepan over low heat, add pecans and sauté until toasted and fragrant, about 15 to 20 minutes. Remove promptly to avoid scorching and drain on paper towels. Cool 5 minutes.
2. In a large bowl, add spinach, strawberries, and pecans. Add salad dressing and toss until evenly coated.
Notes
You can do half baby spinach and half field greens mix if you prefer.
To make the Easiest Balsamic Vinaigrette, whisk together:
• 1/2 cup olive oil
• 1/4 cup balsamic vinegar
• 4 teaspoons Dijon mustard
• Salt to taste
Toasting the pecans in butter is optional but so delicious. I definitely recommend it unless you are vegan or avoiding butter for some reason. It makes a huge difference!
To toast the peca
May is Mental Health Month. Hear how the Birmingham VA Health Care System continues to serve Veterans.
As we plan on Moving Forward, the Birmingham VA Medical Center is also completing some renovations.
May has been a busy month so far for the Birmingham VAHCS. Thanks to all that showed kindness to our staff. #weareinthistogether
The Birmingham Fire and Rescue Service Department gave a Hero’s Celebration to the teams at our Medical Center and Clinic. #BhamStrong
Former Prisoner of War Newton Duke shares his story with Birmingham VA Medical Center Director Vasquez in a live interview. Duke, a 90-year-old Army Veteran is a Purple Heart recipient.
