Eat Fit NOLA Debuting at Ochsner Medical Center on Jefferson Highway

Eat Fit NOLA Debuting at Ochsner Medical Center on Jefferson Highway

On August 31, 2016, "Eat Fit NOLA" entrees will be available for the first time at the Bistro '42 and Southport cafes inside of the Ochsner Medical Center on Jefferson Highway.  This is the first hospital in New Orleans to adopt the "Eat Fit NOLA" menu.

The hospital’s food service provider, Morrison Healthcare, is partnering with Ochsner dietitian, Molly Kimball, and the Eat Fit NOLA team to develop several delicious entrees.

All "Eat Fit NOLA" entrees are under 600 calories, contain zero trans fats, less than 800 milligrams of sodium, no white and refined starches and less than five grams of added sugar.

The Ochsner dietitian team launched the “Eat Fit” campaign in 2013 to encourage healthy eating at restaurants and eating establishments throughout our community by making nutritious meals easy to identify.

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Pan Roasted Salmon with Warm Lentils, Shaved Brussels SproutsPan Roasted Salmon with Warm Lentils, Shaved Brussels Sprouts with Saffron Broth

Ingredients:

Saffron Chicken Broth

  • 1 tsp. canola olive oil blend
  • 1/3 cup chopped yellow onion
  • 1/2 tsp. minced fresh garlic
  • 1/8 tsp saffron
  • 1/4 cup dry white wine
  • 2 cups homemade or low sodium Chicken Stock

Pan Roasted Salmon

  • 1 pound salmon fillets, skin/on
  • 1-1/3 tbsp. canola olive oil blend
  • 1/3 tsp. kosher salt
  • 1/8 tsp. ground black pepper

Warm Lentils, Shaved Brussels

  • 4-2/3 ounce French, green lentils
  • 1 tbsp. canola olive oil blend
  • 2/3 cup chopped yellow onion
  • 2/3 cup diced carrots
  • 2/3 tsp. minced fresh garlic
  • 1/3 cup sliced Brussels sprouts, fresh, sliced
  • 1/3 tsp. kosher salt
  • 1/8 tsp. ground black pepper

Instructions:

For the Saffron Chicken Broth: Heat olive oil in a stock pot and sauté onions, garlic and saffron.  Stir and cook until onions are translucent and saffron has bloomed.  Add the white wine and reduce by half.  Add the chicken stock and bring to a boil.  Cover and simmer for 15 minutes.  Strain and hold hot.

For the Warm Lentils, Shaved Brussels:  Cook lentils in simmering water until tender.  Drain and set aside.  Heat oil in a pan and sauté onions and carrots for 3 minutes.  Add garlic and Brussels sprouts and cook another 2 minutes, stirring constantly.  Season with salt and freshly ground black pepper.

For the Salmon:  Brush fish with olive oil and season with salt and freshly ground black pepper.  Pan sear until cooked through (about 3-4 minutes on each side).

To Serve:  In the center of each serving bowl mound 1 1/2 cup lentils and ladle 1/2 cup saffron broth around dish.  Top with cooked fish.

Per Serving:  Calories 405 |Protein 32g | Total Fat 17g | Saturated Fat 2g Carbs 28g | Dietary Fiber 10g | Cholesterol 62mg | Sodium 421mg

Pan Roasted Salmon with Saffron Broth