Health & Wellness

On this page we will keep you in the know about what’s going on at our Wellness Center and will offer more information about living a healthy life!

Virginia Garcia strives to bring practical wellness into the daily lives of the communities we serve.  Being healthy isn’t just about eating the right food or getting enough exercise. It involves every part of a person. Physical and mental. At Virginia Garcia we teach our patients not only how to be healthy, but how to stay healthy.

Activity

30 minutes of exercise a day is recommended to maintain optimal health.

Water

10 cups of water a day are recommended.

Sleep

8 hours of sleep a night help us to stay energized and focused.

Diet

Lots of veggies make our bodies happy!

Cornelius Wellness Center

The Cornelius Wellness Center is our flagship clinic and illustrates the importance of a healthy lifestyle as well as learning and activities that enhance and emphasize the medical care we provide. The Wellness Center includes a teaching kitchen, a nutritious community garden, exercise classes and youth programs—all of which open the door to a healthier, brighter future for our community.

The Cornelius Wellness Center offers events and activities for all community members throughout the year. Check out the Wellness Center Cornelius Calendar October 2017 for a list of what’s coming up next.

Living Well with Diabetes

Teaching Kitchen

Fitness Classes

Living Well with Diabetes

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VEGETABLE CEVICHE RECIPE

  1. In a small saucepan of salted boiling water, cook the lima beans until tender, about 10 minutes. Drain the beans and rinse under cold water.
  2. In a large bowl, whisk the lime zest and juice with the olive oil, scallion, jalapeño and shallot; season the dressing with salt. Gently fold in the lima beans, corn, nectarines, avocado, orange pepper and tomatoes. Refrigerate the “ceviche” for at least 2 hours. Fold in the cilantro just before serving and serve the “ceviche” chilled.

ingredients

  • 1 cup fresh baby lima beans (from about 1 1/2 pounds in the pod) or other shelling bean
  • 1 teaspoon finely grated lime zest
  • 1/3 cup fresh lime juice
  • 1/4 cup extra-virgin olive oil
  • 1 scallion, thinly sliced
  • 1 jalapeño, seeded and thinly sliced
  • 1 small shallot, thinly sliced
  • Sea salt
  • 1 1/2 cups fresh corn kernels (raw, from 2 ears)
  • 2 nectarines, cut into thin wedges
  • 1 Hass avocado, cut into 1/2-inch cubes
  • 1 large orange bell pepper, finely julienned
  • 1 pint heirloom cherry tomatoes, halved
  • 1/2 cup coarsely chopped cilantro

SKINNY CHICKEN POZOLE RECIPE

  1. Add the onions to a microwave safe bowl and cook them in the microwave for 3-4 minutes to soften. In a large nonstick soup pot or pan, heat 1 tablespoon oil. Add tomatoes, ½ of the cooked onions, Ortega chilies, garlic, and ½ teaspoon cumin. Sauté over medium heat for 10 minutes. Stir often.
  2. Add 2 cups broth and tortillas; simmer 20 minutes. Stir often. Transfer mixture to a blender and purée. Set aside.
  3. In the same large, nonstick pot or pan, heat 1 teaspoon oil. Add the remaining cooked onions, paprika, chili powder, 1½ teaspoon cumin, red pepper flakes, ¼ teaspoon salt and black pepper. Cook for 2 minutes. Stir often.
  4. Mix in 3 cups broth, cooked chicken, black beans, hominy, and pureed mixture from the blender; simmer 10 minutes.
  5. To serve. Ladle 1¾ cups into each bowl. Stir in ¼ cup romaine lettuce, if desired.
  6. Makes 6 servings. Each serving, 1¾ cups

ingredients

  • 4 cups onion, chopped
  • 1 tablespoon olive oil
  • 3 cups fresh tomatoes, chopped
  • 1 (4 oz) can mild Ortega chilies
  • 1½ tablespoon garlic, minced
  • ½ teaspoon cumin
  • 1 (14.5 ounce) can Swanson’s reduced-sodium chicken broth
  • 2 corn tortillas, chopped (6-inch)
  • 1 teaspoon olive oil
  • 1 tablespoon garlic, minced
  • 1 tablespoon smoked paprika, 1½ teaspoons chili powder, 1½ teaspoon cumin, ¼ teaspoon red pepper flakes, ¼ teaspoon salt and black pepper, to taste, shopping tips below
  • 3 cups Swanson’s reduced-sodium chicken broth
  • 2 cups cooked chicken breasts, chopped
  • 1 (15 oz) can black beans, rinsed and drained
  • 1 (15 oz) can white or golden hominy or frozen corn, rinsed and drained
  • 2 cups thinly sliced romaine lettuce, optional topping

FIT FLAN RECIPE

  1. Preheat oven to 350 degrees F. Pour the yacon syrup evenly into 4 ramekins.
  2. Whisk the eggs in a medium bowl, set aside.
  3. In a small skillet heat the coconut milk, raw honey, salt, vanilla and cinnamon. Bring just to a boil, stirring constantly. Remove the pan from the stove.
  4. Very slowly whisk the egg mixture into the coconut mixture, pouring a little bit at a time. If you go too quickly then you’ll end up with bits of scrambled eggs in your flan!
  5. Divide the mixture between the 4 ramekins. Place the ramekins in a small baking dish and fill the dish with water up to the center of the ramekins. Bake for 40 minutes until the top of the flan is golden.
  6. Remove the ramekins from the baking dish and allow to return to room temperature. Chill for 2 hours or overnight in the fridge.
  7. When you’re ready to serve, tip the flan upside down onto a plate or simply eat with a spoon. Enjoy!

ingredients

  • ¼ cup yacon syrup
  • 4 eggs
  • ¼ cup raw honey
  • 1 can coconut milk, full fat
  • ⅛ teaspoon sea salt
  • 2 teaspoons vanilla extract
  • Dash of cinnamon