Pan-Seared Rockfish

Served over wilted baby spinach and garlic with butternut squash topped with Chimichurri sauce

Every month, GBMC holds a Facebook Live cooking demonstration featuring healthy recipes from The Sleeved Chef, Michael Salamon. Michael graduated from the Culinary Institute of America and is passionate about “teaching cooking techniques and recipes to pre- and post-operative bariatric patients.” He had a type of bariatric surgery known as a sleeve gastrectomy in September 2016 and enjoys sharing his knowledge of cooking with fellow weight loss patients. Co-hosting the demonstration with him is Jana Wolff, RD, LDN, Director of Nutrition for GBMC’s Comprehensive Obesity Management Program, where Michael was treated. 

Please tune in to GBMC’s Facebook page on Tuesday, October 24 at 6pm for another live cooking demonstration with Michael and Jana!

Ingredients
(2) 4-oz. rockfish fillets
5 oz. baby spinach
3 cloves fresh garlic
4 oz. butternut squash

Chimichurri Sauce
1 cup fresh Italian parsley
2 tbsp. extra virgin olive oil
1/3 cup red wine vinegar
2 cloves garlic, peeled
2 tsp. crushed red pepper
Salt and pepper to taste

Watch the pan-seared rockfish cooking demonstration here.

Directions

1. Prepare the Chimichurri sauce by combining parsley leaves, extra virgin olive oil, red wine vinegar, garlic cloves, crushed red pepper. Season with salt and pepper and puree in a robot coupe food processor until smooth. Set aside.
2. Peel the butternut squash and cut it into 1/8 inch rounds.
3. Fry the butternut squash chips in a ¼ in of extra virgin olive oil until browned on both sides. Place on a paper towel on top of plate to soak up any extra fat.
4. Cut the rockfish filet into two four-ounce pieces, coat both sides with extra virgin olive oil, and season with salt and pepper.
5. Sear the rockfish skin side down until browned and turn over.
6. Meanwhile, sauté minced garlic and wilt baby spinach in a separate sauté pan.
7. Place a butternut squash chip in the middle of the plate, put wilted spinach on the butternut squash chip, top with the rockfish filets and then top with Chimichurri sauce.

Nutrition
Recipe yields 2 servings
Calories: 430
Total Fat: 28g
Saturated Fat: 4g
Cholesterol: 45mg
Sodium: 190mg
Protein: 26g
Carbohydrate: 19g

Recipe courtesy of Michael Salamon, The Sleeved Chef.

A Unified Team Fights Breast Cancer at GBMC

Finding out that you have breast cancer is something no one wants to hear, and many women avoid scheduling a mammogram for fear of the diagnosis and potential treatments. GBMC’s primary care practices and the Sandra & Malcolm Berman Comprehensive Breast Care Center at GBMC want to change the way people think about breast cancer because getting a breast cancer screening is one of the most important things you can do for your health.

October is breast cancer awareness month, but any time of year is a good time to talk about the disease with your primary care provider. Your physician will work with you to decide how often you should be screened depending on your individual risk factors (age, family history, body mass index, etc.). If necessary, a mammogram will be recommended for you, which can be performed at the Advanced Radiology practice located conveniently on the GBMC campus.

In the event a breast cancer is diagnosed, one should remember that most breast cancers are curable when detected early and when small. GBMC’s Breast Care Center offers a multidisciplinary approach to treatment that is tailored to each patient’s needs in a healing and supportive environment. A team of experts in surgical oncology, medical oncology, radiation oncology, pathology, plastic surgery, lymphedema, nutrition, and genetics works together closely to get patients the information and care they need. If your doctor determines that you meet clinical criteria for genetic testing, you will have access to a full evaluation with our specialists at The Harvey Institute for Human Genetics. A nurse navigator and Oncology Support Services staff members are also available onsite to guide patients through the journey.

Fear of needing multiple or complex surgeries is another reason why some people may avoid breast cancer screening. In the past, a breast cancer diagnosis almost always resulted in a mastectomy, but that is no longer the case. Improved surgical techniques have made it so that the majority of breast cancer surgeries are small outpatient procedures. It is now the standard of care that women undergo breast-conserving therapy defined as a lumpectomy followed by radiation therapy for small tumors in the breast. Reconstructive surgery is often not needed.

Dr. Sara Fogarty, DO, Associate Director of the Sandra & Malcolm Berman Comprehensive Breast Care Center, recently sat down with Gina Crash, Co-host of Today's 101.9 Morning Show, to share updates in breast cancer care and the many services her team provides. Watch the full interview here.

Know the Truth about Vaccines

There are a lot of myths surrounding the topic of vaccines and it's important to know the truth about them. Getting vaccinated has a hugely positive effect on your health and the health of those around you. Vaccines are the reasons that we no longer have to worry about many dangerous diseases like polio and smallpox and they greatly reduce your likelihood of catching the flu, pneumonia, shingles, and other viruses.

Contrary to what you may have heard, vaccinations do not cause autism in children. According to the Centers for Disease Control and Prevention (CDC), there is no link between the two, and leaving your children unvaccinated puts them at risk when they are most vulnerable. Diseases that may make a healthy adult uncomfortable for a couple of days can be devastating to young children, especially those with a compromised immune system.

There is a small population of children unable to get vaccinated due to other health problems; they are particularly vulnerable. One of the ways that we can protect them is through what is called "herd immunity." This is when the majority of the population becomes immune to a disease, stopping its spread and protecting those who can't be vaccinated. However, it only works when healthy people get vaccinated.

Many people have heard that getting a flu shot actually causes the flu. As stated by the CDC, this simply isn't true. You may experience some side effects, but the mild and short-lived symptoms are nothing compared to coming down with the full-blown flu virus.

If you had chickenpox as a child or were never given the vaccine, you are at risk for getting shingles, a painful, blistering rash that appears on your skin. Shingles mostly occurs in adults over the age of 50 and is caused by the same virus that causes chickenpox. If you were infected when you were young, it's possible for the virus to reactivate and cause shingles.

Another easily preventable disease is pneumonia. A majority of pneumonia cases are caused by a bacterial infection that can most often be prevented by the pneumonia vaccine (however, vaccination does not prevent pneumonias caused by a viral infection). Pneumonia frequently causes complications for the elderly and for those who are already ill and is the number one cause of vaccine-preventable deaths in the United States. This fact can be easy to disregard if it isn't relevant to your situation. However, the purpose of vaccines is prevention. Getting vaccinated not only prevents infection in the future, it can give you peace of mind knowing that you've done what you can to protect yourself and others around you.

If you have not been vaccinated against the flu, pneumonia, or shingles, or you are not sure, speak to your primary care physician about scheduling an appointment for vaccination. Your doctor will consider your risk factors and advise you about when it’s appropriate to receive each vaccination. If you don’t have a primary care physician, visit www.mygbmcdoctor.com or call 443-849-GBMC (4262) to find one who is right for you.

Know a Compassionate Caregiver at GBMC?

One of the ways in which the GBMC HealthCare System recognizes its outstanding team is through its annual Compassionate Caregiver Award. The award was created to honor those who deliver exceptional care and service to the patients and family members at GBMC.

We invite you to nominate someone working or volunteering at GBMC HealthCare, who in daily practice listens, supports, advocates and understands what patients and their caregivers are going through. This person has a special talent and dedication that enables him or her to demonstrate concern for others and incorporates this concern into his or her daily work or practice.

If you know someone who meets this description, please take the time to nominate him or her TODAY! The nominee’s role at GBMC could be anything - security officer, cashier, physician, nurse, transporter, analyst, technician, or administrative employee. All employees and volunteers are on the same team, working to make a difference in the community.

Up to 5 finalists will be selected each year. The winner will receive a $1,000 cash prize, and 4 honorable mention recipients will each receive $500. The winners will also be recognized with a prominently displayed permanent plaque.

We’ll announce the winners at a special recognition event on Wednesday, December 6 at 12 p.m. in the Civiletti Conference Center. Please submit your nominations by midnight on Tuesday, October 31.

Sautéed Vegetables

Every month, GBMC holds a Facebook Live cooking demonstration featuring healthy recipes from The Sleeved Chef, Michael Salamon. Michael graduated from the Culinary Institute of America and is passionate about “teaching cooking techniques and recipes to pre- and post-operative bariatric patients.” He had a type of bariatric surgery known as a sleeve gastrectomy in September 2016 and enjoys sharing his knowledge of cooking with fellow weight loss patients. Co-hosting the demonstration with him is Jana Wolff, RD, LDN, Director of Nutrition for GBMC’s Comprehensive Obesity Management Program, where Michael was treated.

Please tune in to GBMC’s Facebook page on Tuesday, September 26 at 6pm for another live cooking demonstration with Michael and Jana!

Ingredients
4 fresh summer squash
1 eggplant
1 head of cauliflower
Brussels sprouts
Lemon extra virgin olive oil
Salt & Pepper

Watch the vegetable sautéeing demonstration here

Directions (per vegetable type)

Squash

• Cut the squash on a bias (45-degree angle).
• And lemon olive oil to pan and sauté on medium heat until squash shows little to no color.
• Add salt and pepper to taste.

Eggplant

• Cut eggplant into half-moon shapes.
• Add lemon olive oil to pan and sauté on medium heat until eggplant shows little to no color.
• Add salt and pepper to taste.

Brussels Sprouts

• Cut off the hard end of each sprout and then cut the sprouts lengthwise
• Add lemon olive oil to a cast iron pan and cook the sprouts cut side down on high heat until charred.
• Once sprouts are charred, toss, lower the heat and continue to cook until tender.
• Add salt and pepper to taste.

Cauliflower

• Strip away excess leaves on the cauliflower, cut away the large stem and slice cauliflower in half.
• Remove florets and cut them into small pieces.
• Add lemon olive oil to pan and cook for 2-3 minutes.

According to Ms. Wolff, the calories from these foods are negligible. She encourages people to get in the habit of filling half their plates with non-starchy vegetables. These veggies provide, fiber, many vitamins and minerals, and provide antioxidant phytochemicals from their bright colors. The roughage of the veggies also helps to keep people fuller for a longer period of time. There are so many ways to prepare veggies –from sautéing, like in this recipe, or baking, steaming, blanching, or grilling. They can even be cooked ahead of time for the week.

Recipe courtesy of Michael Salamon, The Sleeved Chef.

It's Time to Get Checked!

If you or someone you love was born between 1945 and 1965, it's time to consider getting screened for Hepatitis C. The Hepatitis C virus causes an infection that directly affects the liver. When left untreated, it can lead to cirrhosis (scarring of the liver), liver cancer, or the need for a liver transplant. In the vast majority of patients, once infected, the virus persists indefinitely, but quietly, potentially leading to severe liver damage before it is finally detected. There is no vaccine to protect anyone from becoming infected. As the disease is not associated with symptoms until advanced, it is possible to unknowingly pass the virus to others. The only way to know if you've been infected is to get screened by your primary care physician

Spread through blood and other bodily fluids, Hepatitis C is thought to have a high rate of occurrence in Baby Boomers, who grew up during a time when infection control practices were not standardized and blood products may not have been screened thoroughly.

Risk factors for Hepatitis C include:

• Being part of the Baby Boomer generation (born between 1945 and 1965)
• Having received a blood transfusion or an organ transplant before 1992
• Having received a blood product to treat clotting problems prior to 1987
• Being on long-term kidney dialysis
• Having ever injected illicit drugs (even just once)

The good news is that most people diagnosed with Hepatitis C are cured after treatment. Talk to a primary care physician about your risk, appropriate testing and ways to protect yourself and your family members in the future. If you do not have a primary care physician, visit www.mygbmcdoctor.com/ to find one who is right for you.

Turkey Sausage, Egg and Cheddar Breakfast Sandwich on Cloud Bread

Every month, GBMC holds a Facebook Live cooking demonstration featuring healthy recipes from The Sleeved Chef, Michael Salamon. Michael graduated from the Culinary Institute of America and is passionate about “teaching cooking techniques and recipes to pre- and post-operative bariatric patients.” He had a type of bariatric surgery known as a sleeve gastrectomy in September 2016 and enjoys sharing his knowledge of cooking with fellow weight loss patients. Co-hosting the demonstration with him is Jana Wolff, RD, LDN, Director of Nutrition for GBMC’s Comprehensive Obesity Management Program, where Michael was treated. 

Please tune in to GBMC’s Facebook page on Tuesday, September 26 at 6pm for another live cooking demonstration with Michael and Jana!  

Ingredients
3 large eggs, separated
1/8 tsp cream of tartar
1/3 cup fat-free Greek yogurt
1 turkey sausage patty
1 egg
1 slice cheddar cheese

Watch the Turkey Sausage, Egg and Cheddar Breakfast Sandwich cooking demonstration here

Directions
Cloud Bread

1. Separate three of the eggs into yolks and whites.
2. Whip egg whites and cream of tartar to stiff peaks.
3. Whisk together egg yolks and fat-free Greek yogurt.
4. Whip a small amount of the egg whites into egg yolks.
5. Fold egg yolks into egg whites until fully combined.
6. Distribute batter into six segments on a baking tray lined with parchment paper or a Silpat. NOTE: The mixture should hold its shape and look like a fluffy cloud.
7. Bake in a 300-degree oven for 10-15 minutes or until golden brown.
8. Remove cloud bread from tray and place on a cooling rack.

*Cloud bread will store in the refrigerator for 2-3 days.

Breakfast sandwich

1. Put extra virgin olive oil in a sauté pan and warm over medium heat.
2. Season the turkey sausage with salt and pepper.
3. Place turkey sausage in sauté pan and cook for 3 minutes on each side until golden brown.
4. Melt cheddar cheese on turkey sausage and place both on a piece of cloud bread.
5. Crack the remaining egg on a flat surface and put it into a bowl, checking for any shell.
6. Scramble the egg in the same pan as turkey sausage; add additional olive oil as needed.
7. Season the egg with salt and pepper, place on top of turkey sausage and add a second piece of cloud bread.

Eat and Enjoy!!

Nutrition Information 
Recipe yields 1 serving
Calories:170
Total Fat: 8g
Saturated Fat: 27g
Cholesterol: 110mg
Sodium: 350mg
Protein: 18g
Carbohydrate: 6g

Recipe courtesy of Michael Salamon, The Sleeved Chef.

Welcoming New Colleagues and a New Leader

Every other Monday morning I spend an hour welcoming new employees and introducing them to our organization during their orientation. This week, I was really pleased to meet nearly 70 new colleagues. There was so much positive energy in the room.

My job at orientation is to begin to enroll my new colleagues in our vision and engage them in a conversation about our transformation towards being the healthcare system that treats everyone, every time the way we want our own loved ones treated. Our ongoing metamorphosis from an outstanding hospital into an outstanding system of care, requires people who understand and embrace our vision and their role in helping us achieve it.

This orientation was a bit different because preceding me in the program was our new Vice President and Chief Human Resources Officer, Anna-Maria Gonzalez Palmer. Anna-Maria exudes positive energy! She is an accomplished leader who has served in the human resources field with a number of organizations including McCormick and Company and Textron.

Anna-Maria will have responsibility and oversight for planning, organizing and providing leadership and direction for the organization’s human resources functions including policy development, interpretation and administration; recruitment, orientation and retention of employees; compensation and benefits programs; performance management and competency assessment; employee relations and labor relations; and training and development programs.

Prior to joining GBMC, she was the senior vice president and chief human resources officer of Compass Pointe Healthcare System. Anna-Maria earned her Bachelor of Science degree from West Virginia University and her Master’s degree in Administrative Science, Human Resources Development from The Johns Hopkins University. She is a ‘can-do’ person who hit the ground running at GBMC with our successful negotiation of a new union contract and a very successful employee barbecue. She is redesigning our Human Resources Department to be even better than it is today. I am really enjoying working with Anna-Maria as a senior team colleague and as our leader in increasing joy at work.

Please join me in welcoming Anna-Maria to the GBMC Family!

Raising Healthy Children

The proverb “it takes a village to raise a child” continues to resonate with many modern parents. The members of the village often include relatives, friends, neighbors, teachers and church leaders. What about a child’s primary care physician? People tend to think of doctors only when someone is sick, but healthcare is evolving to be more preventive and focused on the whole person rather than on just a symptom or episode of illness. If a primary care physician isn’t part of the village that is raising your family or that of someone you love, keep reading!

The American Academy of Pediatrics recommends that all children have a well-child appointment with their physician annually, beginning at age 3*. Ideally, this appointment will align with the child’s birthday. The purpose of the visit is to:

• prevent illness
• identify early concerns over development or medical issues
• track development
• build a positive, consistent relationship between children, their parents and their physicians

These annual appointments allow physicians to interact with the child while he or she is happy and feeling well, establishing a benchmark against which future symptoms or test results can be compared. They give parents more opportunity to talk face-to-face about their child’s growth and development with the doctor. They offer a way for children to become familiar with their doctor, which can ease their anxiety when it’s time for a shot. Building a solid relationship with a physician at an early age can help set the stage for a child to develop into a health-conscious adolescent. And, the continuity of seeing the same physician (or small group of physicians) over time provides a more personal care experience.

Along with their teams, primary care physicians are valuable resources for parents. In addition to delivering medical care during an illness, your child’s doctor can also give guidance on subjects like:

• sleep quality and quantity
• hearing and vision
• body mass index and nutrition
• oral health
• mental and emotional health (separation anxiety, fear of the dark, expressing feelings)
• social behaviors (sharing, making friends)

If your family’s “village” is in need of a primary care provider, visit www.mygbmcdoctor.com for a list of practices and their contact information.

*Consult with a physician for more specifics about how often children under the age of 3 should be checked.

Spicy Peanut Tofu Pad Thai with Shirataki Noodles

Every month, GBMC holds a Facebook Live cooking demonstration featuring healthy recipes from The Sleeved Chef, Michael Salamon. Michael graduated from the Culinary Institute of America and is passionate about “teaching cooking techniques and recipes to pre- and post-operative bariatric patients.” He had a type of bariatric surgery known as a sleeve gastrectomy in September 2016 and enjoys sharing his knowledge of cooking with fellow weight loss patients. Co-hosting the demonstration with him is Jana Wolff, RD, LDN, Director of Nutrition for GBMC’s Comprehensive Obesity Management Program, where Michael was treated.

Please tune in to GBMC’s Facebook page on Tuesday, July 25 at 6pm for another live cooking demonstration with Michael and Jana! 

Ingredients

Spicy Tofu
1 lb extra firm tofu, pressed
1 Tbsp peanut butter
3 Tbsp light soy sauce
2 Tbsp Sriracha
2 Tbsp rice vinegar
2 tsp sesame oil
2 tsp finely minced ginger

Pad Thai
8 oz shirataki noodles
2 tsp sesame oil
1 red bell pepper, thinly sliced
1 small yellow onion, thinly sliced
2 carrots, thinly sliced
1 Thai chili, minced
1/2 cup cilantro, finely chopped

Spicy Pad Thai Sauce
3 Tbsp low sodium soy sauce
2 limes, juiced
1 Tbsp Sriracha
3 Tbsp vegetable broth
1 tsp honey
2 tsp garlic chili paste
3 garlic cloves, minced

Watch the Spicy Peanut Tofu Pad Thai cooking demonstration here

Instructions
Spicy Tofu
     Press Tofu

1. Place a dry paper towel on a plate and the extra firm tofu on top
2. Place a dry paper towel on top of the tofu and a similar plate on top of the paper towel
3. Place a weighted object (cans work well) on top of the plate and place in the fridge
4. Drain the extra water every 30 minutes or until no water is drained.
5. Place tofu aside

     Prepare Tofu & Marinade

1. Whisk all ingredients for the tofu marinade in a mixing bowl thoroughly and pour into a quart freezer bag
2. Place a cast iron skillet on the stove over a medium flame and pour 1 Tbsp of sesame oil in the skillet
3. When you smell the sesame oil, add the tofu to the pan and brown it on both sides.
4. Remove tofu from the pan and place on a cutting board to rest for 2 minutes
5. Large dice the tofu, place it in the marinade, close the bag and toss liberally.

Spicy Pad Thai Sauce

1. Whisk all ingredients together in a stainless steel mixing bowl and reserve

Shirataki Noodles

1. Drain the Shirataki noodles in a colander and rinse thoroughly with cold water
2. Bring water to a boil and add salt
3. Place the Shirataki noodles in the boiling water and cook for 2 minutes
4. Drain and reserve the Shirataki noodles

Putting it All Together

1. Thinly slice red bell pepper, yellow onion and carrots
2. Mince the Thai chili pepper
3. Finely chop cilantro
4. Place all ingredients on a plate
5. Place a cast iron skillet on the stove over a medium flame and add 2 tsp of sesame oil to the pan
6. When you smell the sesame oil, add the onion, bell pepper, carrot and Thai chili to the pan. Season with salt and pepper
7. Sauté all ingredients for 2-3 minutes until soft
8. Add the diced spicy tofu to the pan. Sauté for 1 minute
9. Add the spicy pad thai sauce and shirataki noodles to the pan
10. Toss all ingredients together and add cilantro.
11. Serve in a bowl and enjoy!!

Nutrition Information
Recipe yields 4 servings Calories: 220
Total Fat: 14g
Saturated Fat: 2g
Cholesterol: 0mg
Sodium: 960mg
Protein: 16g
Carbohydrate: 14g

Recipe courtesy of Michael Salamon, The Sleeved Chef.

Help Dad Stay Healthy!

In honor of Father’s Day on June 18, GBMC wants to remind men how vital it is to see their primary care physician for the preventive healthcare they need.

A significant amount of published research has shown that, on average, men have higher mortality rates than women for fatal illnesses such as cancer, heart disease, stroke and AIDS. “Men need to make their health a priority. Being healthy requires maintaining a normal body weight, exercising, and not smoking,” says Kevin Ferentz, MD, lead physician for GBMC at Owings Mills.

According to the American Academy of Family Physicians, more than 50 percent of men in the U.S. haven't visited their family physician in the past year, and men make half as many doctor visits for disease prevention than women.

“The longer you put off seeing a doctor, the more likely it is that you will have to see a doctor on a regular basis for problems that were preventable,” warns Dr. Ferentz. He recommends that men discuss the following health screenings with their primary care physicians:

• Blood pressure: Every man age 18 or older should have his blood pressure checked annually. Normal blood pressure is 120/80. If your numbers are higher, your doctor may recommend lifestyle changes, medication or monitoring.
• Cholesterol: Men ages 20 to 35 with a cardiovascular disease risk factor – like smoking or a family history of heart disease - should be screened. After age 35, men should be screened once every 5 years if normal, or more often if levels are elevated.
• Colon cancer: Men should be screened regularly starting at age 50 or younger, especially if there is a family history of colorectal cancer.
• Heart disease: According to the CDC, high blood pressure, high LDL cholesterol, and smoking are key risk factors for heart disease. About half of Americans (49 percent) have at least one of these three risk factors.
• Prostate cancer: Men should discuss prostate screening with their physician.
• Abdominal Aortic Aneurysm: Men between the ages of 55-75 should consider this screening if they have a risk factor like smoking.

Along with health screenings, there are several vaccines that men should discuss with their physicians to protect themselves and their loved ones from serious illnesses like flu, shingles, pneumonia, whooping cough and, for men up to age 26, human papillomavirus (HPV) infection.

Father’s Day is the perfect time to remind all the men in our families to schedule an annual health review or see a doctor about a health problem. Visit www.mygbmcdoctor.com to find a primary care physician who is right for you.

Tune in! Dr. Ferentz will be featured on WBFF-TV (FOX 45) on Friday, June 16 during the 7am news hour to discuss men’s health issues.

Chicken Fried Cauliflower Rice

Every month, GBMC holds a Facebook Live cooking demonstration featuring healthy recipes from The Sleeved Chef, Michael Salamon. Michael graduated from the Culinary Institute of America and is passionate about “teaching cooking techniques and recipes to pre- and post-operative bariatric patients.” He had a type of bariatric surgery known as a sleeve gastrectomy in September 2016 and enjoys sharing his knowledge of cooking with fellow weight loss patients. Co-hosting the demonstration with him is Jana Wolff, RD, LDN, Director of Nutrition for GBMC’s Comprehensive Obesity Management Program, where Michael was treated.

The recipe is appropriate for bariatric patients, but it is also a great high-protein, low-carb meal for anyone! Please tune in to GBMC’s Facebook page on Tuesday, June 27 at 6pm for another live cooking demonstration with Michael and Jana!

Ingredients

4 oz chicken breast, thinly sliced
1 cup of cauliflower rice
1 yellow onion, small diced
1 carrot, small diced
2 celery stalks, small diced
2 cloves of garlic, minced
1 egg
1 tsp sesame oil
1 tbsp low-sodium soy sauce

Instructions

Cauliflower Rice

1. Cut one head of cauliflower into florets.
2. Place the florets into a food processor and blend until cauliflower is riced.
3. Stop processor, remove lid and stir to promote consistent size and texture
4. Remove cauliflower rice from food processor and reserve

Other Ingredients

1. Small dice onion, carrots, and celery; place on a plate
2. Mince ginger and garlic; place on a plate
3. Butterfly the chicken breast and thinly slice it into 1/4" strips
4. Place 1 tsp of sesame oil in a cast iron pan on medium heat
5. Add onion, carrots, celery, ginger and garlic to the pan; season with salt and pepper
6. Sauté vegetables until tender, about 2 minutes
7. Place chicken in the pan and season with salt and pepper
8. Sauté chicken for 3-4 minutes until fully cooked
9. Add cauliflower rice to pan, season with salt and pepper
10. Sauté cauliflower rice for 1-2 minutes until tender
11. Add soy sauce and cook for an additional minute
12. Slice green onions on a bias and place into pan
13. Serve immediately in a bowl

Watch the Chicken Fried Cauliflower Rice cookingdemonstration here.

Nutrition Information
Recipe yields 1 serving

Calories: 330
Total Fat: 13g
Saturated Fat: 3g
Cholesterol: 235mg
Sodium: 820mg
Protein: 37g
Carbohydrate: 18g

Recipe courtesy of Michael Salamon, The Sleeved Chef.

The Lowdown on Falls

Physical therapist Joe Palmer, PT, DPT, OMPT,
CSCS, CMTPT, of Active Life and Sports
presenting on dizziness, imbalance and falls
at GBMC's Time for Me event

If you’re approaching retirement age, listen up! You may be at a higher risk for falling and injuring yourself. It’s an unfortunate fact of life that people lose strength and flexibility as they age. Activity levels tend to decline and other health issues may affect people’s balance or depth perception. You may not feel much different than you did at 40 or 50, but there are a few precautions you should begin taking in order to keep yourself healthy and safe. Here are some easy things you can do now to prevent a fall with injury:

• Keep clutter at bay – things like shoes, power cords and small rugs are easy to trip over if you’re not paying attention
• Make sure your home is well-lit
• Ensure that staircases have secure railings and non-slip treads
• Talk to your primary care physician or pharmacist about medications you’re taking, how the drugs interact with each other and side effects they may cause
• Get your vision checked regularly
• Consider installing “grab bars” in the restroom and applying non-slip strips to the bottom of your shower/tub
• Exercise! Any type of activity is helpful, but weight-bearing exercises are known to boost bone and muscle strength
• Speak with your physician about taking calcium and vitamin D supplements to support bone health
• Be cautious with alcohol consumption and use of over-the-counter medications
• Wear shoes that are comfortable and fit properly
• Can’t reach something you need? Call a family member, friend or neighbor to help you. It’s not an inconvenience – your loved ones don’t want you to get hurt!

If you’ve fallen more than twice in the past year or are fearful of falling, please consult with your primary care physician for more fall prevention strategies specific to your needs. Don’t have a primary care physician? Visit www.mygbmcdoctor.com to find one who is right for you. GBMC recently hosted a health lecture in conjunction with physical therapists at Active Life and Sports on the subject of dizziness, imbalance and falls. Watch the presentation now!

America’s Most Amazing Nurse Is in Our Hospital!

Laura Clary, manager of GBMC's Sexual
Assault Forensic Examination (SAFE) &
Domestic Violence Program, with members
of her team following her award celebration

It’s official! Laura Clary, BSN, RN, FNE-A/P, SANE-A, CFN, CPEN, manager of GBMC’s Sexual Assault Forensic Examination (SAFE) & Domestic Violence Program, is the Prevention magazine and The Doctors "America's Most Amazing Nurse" winner! 

The news was announced during a festive event in GBMC’s Yaggy OB Atrium on Friday, May 12. Prevention magazine and The Doctors TV show joined efforts in November to search the country for America’s Most Amazing Nurse. Each entrant or nominee had to have an active RN license or advanced nursing credential and must have been working in the nursing field at the time of nomination. Laura was nominated by her husband and was then selected over hundreds of applicants and four other finalists because of her compassion, commitment and expert skills as a caregiver.

Under Laura’s leadership, the GBMC SAFE program expanded to not only care for adult victims of sexual assault but also victims of child abuse, human trafficking, intimate partner violence and non-fatal strangulation.

Barbara O'Dair, editor-in-chief of Prevention magazine, said this about Laura: "Her extraordinary work embodies the true spirit of nursing." A devoted and comforting caregiver who advocates for her patients’ best interests, Laura is a shining example of both the nursing profession and of GBMC’s vision.

Congratulations Laura!

Pan-seared Flank Steak Served over Traditional Greek Salad

Every month, GBMC holds a Facebook Live cooking demonstration featuring healthy recipes from The Sleeved Chef, Michael Salamon. Michael graduated from the Culinary Institute of America and is passionate about “teaching cooking techniques and recipes to pre- and post-operative bariatric patients.” He had a type of bariatric surgery known as a sleeve gastrectomy in September 2016 and enjoys sharing his knowledge of cooking with fellow weight loss patients. Co-hosting the demonstration with him is Jana Wolff, RD, LDN, Director of Nutrition for GBMC’s Comprehensive Obesity Management Program, where Michael was treated.

The recipe is appropriate for bariatric patients, but it is also a great high-protein, low-carb meal for anyone! Fresh feta cheese is a good source of protein. Higher in calcium and B vitamins than other cheeses, it has less fat and calories than cheddar and Parmesan. Black Kalamata olives are naturally high in sodium, but are also full of healthy fats, antioxidants, vitamins A, C, E and K, as well as calcium and iron. Red wine vinegar is a low-calorie, low-fat option often used in salad dressings and marinades. While it contains only a trace amounts of nutrients, it provides full flavor without the calories.

Please tune in to GBMC’s Facebook page on Tuesday, May 23 at 6pm for another live cooking demonstration with Michael and Jana!

Ingredients

4 oz grilled flank steak
1 oz red wine vinegar
2 oz mixed greens
1 oz feta cheese, crumbled
3-4 Kalamata or black olives
2-3 thinly sliced red onions
2-3 cherry tomatoes

Instructions

Flank steak

1. Remove the flank steak from the refrigerator 15 minutes prior to cooking. Season both sides with extra virgin olive oil, Kosher salt and black pepper.
2. Place a cast iron skillet on a medium high heat for 3 minutes.
3. Gently place steak in the hot pan. You should hear a sizzle when it touches the pan.
4. Cook the steak for 3 minutes on each side for medium rare. If you would like your steak a higher temperature, place it in a 350F oven.
5. Remove from the pan and place on a cutting board. Allow steak to rest for 2 minutes before cutting it on a 45-degree angle against the grain.

Red Wine Vinaigrette

1. Pour 1 oz. of red wine vinegar into a stainless steel mixing bowl
2. Slowly whisk in 3 oz. of extra virgin olive oil. Slow and steady is the key.
3. Season with salt and pepper

Greek Salad

1. Combine all ingredients in a mixing bowl.
2. Lightly coat with red wine vinaigrette and toss the salad.
3. Season the salad with salt and pepper.

Plating

1. Place the Greek salad on a small salad plate and top with flank steak.
2. Serve immediately to your excited guests!

Nutrition Information

Recipe yields 1 serving

Calories: 332
Total Fat: 17g
Saturated Fat: 7g
Cholesterol: 95mg
Sodium: 719mg
Protein: 31g
Carbohydrate: 9g


Recipe courtesy of Michael Salamon, The Sleeved Chef.

Planning for the Unthinkable

Take Time to Make Your Wishes Known

It’s difficult to imagine, but try to picture yourself near the end of your life. An assortment of beeping devices and medications are the only things keeping you alive and doctors have told your family it’s not likely you’ll recover. Understandably distraught, your son and daughter have differing ideas of how to care for you. Your son is hopeful that something will change over the next few weeks – perhaps a different combination of medicines will bring back his mom. But your daughter feels that, even if your life could be prolonged, it wouldn’t be a quality one. You’d be confined to a hospital bed, connected to tubes, unable to care for yourself or communicate, and she believes you wouldn’t want to exist that way. The two of them disagree so strongly that they’re unable to be in the same room together. If you were awake, you would hate to see them divided like this. They used to be so close! If you had known how bitter they would become about your care, about the rift it would cause in your family, you would have made time years ago to tell them what you wanted your death to be like.

Scenarios like this play out in hospitals across the country more often than you might think. Discussing death is uncomfortable, both for the person contemplating his or her own mortality and the family members who don’t want to consider a life without their loved one. It’s no surprise that families tend to avoid talking about end-of-life care, but not discussing it might prove to be just as difficult.

In honor of National Healthcare Decisions Day, which took place on April 16, GBMC HealthCare wants to encourage all members of the community (regardless of age or health) to put the discomfort aside, complete an advance care directive, and name a healthcare agent.

Advance care directives are legal forms that ensure patients’ wishes for healthcare are followed in the event they are unable to speak for themselves due to illness or injury. Although these forms are not wills, they provide peace of mind to patients and relieve their loved ones from the burden of having to make difficult decisions during a health crisis. They also ensure that patients will have the right mix of treatments and support available at each stage of their illness.

A healthcare agent is a person, typically a trusted friend or family member, who will speak for you and make decisions based on what you would want done or your best interests if you cannot. He or she has a copy of your advanced directive, or knows where to find it. You decide who your agent is and how much power your agent will have to make these decisions.

A primary care physician is a great person to speak with about completing an advance directive and naming a healthcare agent. He or she will answer any questions you may have, direct you to appropriate resources that will help guide you through the process and ultimately, add your completed directive to your medical record.

If you already have an advance directive form, it’s very important to share it with your primary care team and any specialty physicians who may be treating you. Please remember to bring a copy to your next appointment. If you don’t have a primary care physician, visit www.mygbmcdoctor.com to find one who is right for you.

We Have Baltimore’s Best

Sarah Whiteford, MD

Better health and better care for our community. Our commitment to the neighborhoods we serve is echoed through the work our primary care teams do each day. Providing health education, guidance and patient-centered, evidence-based care to individuals and families across the region, we are here to help our patients take charge of their health and serve them throughout their lifetimes.

GBMC is honored to have Baltimore put their trust in us and we congratulate Dr. Sarah Whiteford for being named Best Family Physician in The Baltimore Sun’s Best of Baltimore Readers’ Choice poll.

Pan Seared Tuna with Sautéed Red Swiss Chard

In late March, GBMC held its first Facebook Live cooking demonstration featuring this healthy recipe from The Sleeved Chef, Michael Salamon. Michael graduated from the Culinary Institute of America and is passionate about “teaching cooking techniques and recipes to pre- and post-operative bariatric patients.” He had a type of bariatric surgery known as a sleeve gastrectomy in September 2016 and enjoys sharing his knowledge of cooking with fellow weight loss patients. Co-hosting the demonstration with him is Jana Wolff, RD, LDN, Director of Nutrition for GBMC’s Comprehensive Obesity Management Program, where Michael was treated.

The recipe is appropriate for bariatric patients, but it’s a great high-protein meal for anyone! Swiss chard is a leafy, nutrient-dense vegetable that contains antioxidants important for eye health, as well as others that act to reduce the body’s inflammatory response. Ginger contains gingerol, which is also known for its antioxidant and anti-inflammatory effects.

Please tune in to GBMC’s Facebook page on Tuesday, April 25 at 6pm for another live cooking demonstration with Michael and Jana!

Ingredients
4 oz. Ahi tuna
2-3 ea red Swiss chard
4 cloves garlic
½ in. ginger, fresh
1 tbsp extra virgin olive oil
1 lime, juiced
Kosher salt*
Black pepper*

*Recipe analysis assumes ¼ tsp salt and black pepper

Directions

1. Remove tuna from refrigerator 15 minutes before cooking and place it on a clean plate. Season both sides with extra virgin olive oil, kosher salt and black pepper. Remove Swiss chard stems from leaves.
2. Small dice the Swiss chard stems and julienne the leaves.
3. Peel and mince ginger and garlic.
4. Place cast iron pan on high heat; Place another pan on low to medium heat.
5. Add olive oil to the pan on low to medium heat.
6. When oil starts to perfume, add ginger and garlic to the pan.
7. Sauté ginger and garlic for 1-2 minutes and add Swiss chard stems.
8. Sauté Swiss chard stems for 2 minutes; Add Swiss chard leaves to pan.
9. Wilt Swiss chard leaves and season with salt and pepper.
10. When cast iron pan starts to smoke, gently place tuna in pan.
11. Sear tuna for 1 minute per side for rare.
12. Place sautéed red Swiss chard on a plate and place the tuna on top of it; Squeeze fresh lime juice over entire plate.
13. Serve immediately.

Nutrition Information
Recipe yields 1 serving

Calories: 405
Total Fat: 19g
Saturated Fat: 0g
Cholesterol: 58mg
Sodium: 663mg
Protein: 26g
Carbohydrate: 17g


Recipe courtesy of Michael Salamon, The Sleeved Chef.

GBMC Nurse is Finalist in The Doctors and Prevention Most Amazing Nurse Contest!

Vote for GBMC's own Laura Clary, BSN, RN, FNE-A/P, SANE-A, CFN, CPEN, as the "fan favorite" in The Doctors TV show and Prevention magazine's America's Most Amazing Nurse contest. Laura is one of five finalists from a nationwide search. She is the clinical program manager of the Sexual Assault Forensic Examination (SAFE) program and cares for victims of sexual assault, child abuse, rape, human trafficking, intimate partner violence, and domestic violence. We encourage everyone to learn more about each of the five finalists. It truly is an amazing group! After you’ve reviewed the list, please vote for Laura as the "fan favorite" in the online poll.

The New Face of Colorectal Cancer Could Be Yours

Too young for cancer? Think again. It’s true that most new colorectal cancer diagnoses occur in people 50 or older, which is why organizations like the CDC and American Cancer Society recommend routine colonoscopies to screen for it beginning at that age. But, as you may have seen in the headlines recently, cases are increasing in young adults.

A Journal of the National Cancer Institute (JNCI) study found that colon cancer rates among people age 20-39 are increasing 1-2.4% per year. The incidence of colon cancer in people 40-49 is increasing more rapidly than for any other age group. Some physicians and researchers believe this alarming trend could be the result of poor diet, inactive lifestyle and simply not knowing the risk factors for or symptoms of colorectal cancer. Watch Robert Donegan, MD, medical oncologist at GBMC, discuss this topic on ABC2 News.

You are at a higher risk for colorectal cancer if you:

• have a family history of colorectal cancer
• have a history of colorectal cancer, polyps or inflammatory bowel disease yourself
• are African American or Jewish of Eastern European descent (Ashkenazi)
• have type 2 diabetes
• smoke
• drink alcohol heavily
• are overweight or obese
• are physically inactive
• consume a diet high in red meat and processed meat
• have a certain genetic condition (such as Lynch syndrome, Turcot syndrome, Peutz-Jeghers syndrome)

Physicians want you to know that, regardless of your age,

• there are no early warning symptoms of colon cancer or polyps. Screening before symptoms begin gives the best opportunity to prevent cancer by detecting and removing the pre-cancerous polyps. Detecting cancer during screening tests greatly increases the chance that the cancer is in a curable stage. 
• once symptoms occur, if there is a cancer, it is more likely to be a more advanced cancer, and is less likely to be curable
• symptoms that should warrant an investigation at any age include:
  • Persistent, significant change in bowel function (diarrhea or constipation)
  • Rectal bleeding
  • Persistent abdominal pain
  • Rapid, unexplained weight loss and new onset fatigue (It’s important to note that these may be features of advanced cancer from any source and are not specific to colorectal cancer.)

If any of the risk factors apply to you, or if you experience one or more of the symptoms listed above, take action! Talk to your primary care physician about the different types of colorectal cancer screenings and find out which one is best for you. When colorectal cancer is detected early, surgery, radiation and/or chemotherapy can provide effective treatment!

We also encourage you to join us for a Facebook Live on Thursday, March 23 at 10 a.m. GBMC Gastroenterologist Dr. Niraj Jani and ABC2's Ashley James will take questions on digestive disorders. You can click here to submit a question in advance.