Screening / Assessment
All staff and individuals served are screened daily for temperatures and other COVID-19 related symptoms.
Health / Safety
Our enhanced safety and disinfection measures will protect you, your family, and our staff for in-person appointments. Please bring and wear a mask at your next visit.
All primary care services are available either through in-person appointments or via telehealth.
Social distancing and frequent hand-washing is reinforced to all staff and individuals served.
Registered Dietitian Nutritionist
Our Registered Dietitian Nutritionist is a food and nutrition expert who can translate the science of nutrition into practical solutions for healthy living. The Registered Dietitian Nutritionist provides compassionate, evidence-based care for patients of all ages.
Our Registered Dietitian Nutritionist is focused on helping patients make positive lifestyle choices to support health goals. This is done through in-depth nutrition assessments, tailored medical nutrition therapy for disease management, and nutrition counseling.
Working with our Registered Dietitian Nutritionist puts you on the path to lowering weight, healthy eating and reducing your risk of chronic disease. Make an appointment with our Registered Dietitian Nutritionist today.
What Our Dietitian Can Help With
Our Registered Dietitian Nutritionist can help with the following:
Chronic Disease Management – Diabetes, High Blood Pressure, High Cholesterol, Heart Disease and Chronic Kidney Disease
Weight Loss or Weight Gain
Healthy Eating on a Budget
Healthy Meal Planning
Lemon Yogurt Fruit Dip
1 8 oz. container of nonfat Greek yogurt, plain or vanilla
2 tsp. lemon juice
2 tsp. honey
1/2 tsp. vanilla
Zest of one lemon
In a medium bowl, combine all of the ingredients.
Mix well and store in refrigerator until ready to serve. Serve as a dip for cut fruit.
- Makes 8 servings (2T).
Nutrition: Calories: 23; Total fat: 0.1g; Cholesterol: 1.4g; Sodium: 11g; Potassium: 43mg; Carbohydrates: 2.6g; Protein: 2.9g.
Pesto Ravioli with Spinach & Tomatoes
2 (8-ounce) packages frozen or refrigerated cheese ravioli
1 tablespoon olive oil
1 pint grape tomatoes
1 5-ounce package baby spinach
1/2 cup canned artichokes, drained and chopped
1/2 cup asparagus tips
1/3 cup prepared pesto
1/4 cup parmesan cheese
Bring a large pot of water to a boil.
Cook ravioli according to package directions. Drain and set aside.
Heat oil in a large nonstick skillet over medium heat.
Add tomatoes, sauté until they begin to burst, 3 to 4 minutes.
Add artichokes, asparagus and spinach.
Cook mixture 1 to 3 minutes longer, stirring frequently until spinach wilts.
Add the cooked ravioli and pesto; stir gently to combine.
Sprinkle parmesan cheese on top.
Recipes will be added monthly.