Our goal at Houston Methodist is to make sure our patients get healthy and stay healthy. But we understand that we have to also be healthy if we’re going to help our patients. This is the reason that Houston Methodist has established a strong culture that promotes employee health.
Getting healthy and staying healthy sometimes requires us to establish good habits, such as getting exercise on a regular basis, and eating a healthy diet. Many people believe this entails long hours at the gym and sacrificing your favorite foods.
While that’s certainly one way to do it, it can be time consuming and difficult. Believe me, I know. However there are many simple habits you can develop to help you accomplish the same thing and they only require us to choose healthier alternatives. You’d be surprised how effective these simple tips can be:
- Take the stairs instead of the elevator.
- Don’t take the closest parking space at the mall – park farther away and walk.
- Drink water or tea, instead of soda or sugary beverages.
- Pack a homemade lunch instead of stopping at the fast food drive through.
Our president and CEO, Dr. Marc Boom, lives a healthy lifestyle and encourages all my fellow employees to do the same. He recently shared this fruit salad with cannoli cream recipe with me – and now I’m sharing with you.
It’s not as healthy as eating an apple, but it’s better than a slice of pie. And again, sometimes getting healthy is about finding a healthier alternative – and this one is loaded with delicious fruits. You’ll be amazed how wonderful and delicious cold fruit can be in the summer, making this dessert perfect for the Fourth of July.
- 1/3 cup whole milk ricotta cheese
- 1/3 cup whipping cream; (plus 2 tablespoons)
- 3 tablespoons powdered sugar
- 1 pinch ground cinnamon
- 12 ounces fresh strawberries; hulled, quartered (about 2 1/2 cups)
- 1/2 pint fresh raspberries; (about 1 1/4 cups)
- 1/2 pint blueberries
- 1/2 pint blackberries
- 1 tablespoon sugar
- 1 tablespoon fresh lemon juice
- 2 kiwi; peeled, cut into 1/2-inch pieces
- 3 tablespoons sliced almonds; toasted
- Stir the ricotta and 2 tablespoons of cream in a medium bowl to blend.
- Beat the remaining 1/3 cup of cream, powdered sugar, and cinnamon in a large bowl until semi-firm peaks form.
- Fold the ricotta into the whipped cream.
- Place in the refrigerator for at least 30 minutes to stiffen and yield a creamier filling. (This can be prepared 4 hours ahead of time. Cover and refrigerate.)
- Toss the strawberries, raspberries, blueberries, and/or blackberries, sugar, and lemon juice in a medium bowl to combine.
- Let the fruit stand until juices form, tossing occasionally a few times for about 15 minutes. Add the kiwi.
- Spoon the fruit mixture into 4 dessert bowls.
- Dollop the ricotta cream atop the fruit.
- Sprinkle with the almonds and serve.