With each passing year, we gain more memories and more wisdom. (We hope!) But as we grow older, our bodies change too, including our eyes and vision. This process is natural, but it’s important to stay aware of age-related vision changes to keep our sight and health on track.
BCBSRI is teaming up with the American Heart Association to promote their “Go Red For Women” initiative, which empowers women to take charge of their heart health.
Preheat oven to 375 degrees.
Scrub sweet potatoes, cut into fries or wedges, and toss with olive oil in a bowl.
Place in a single layer on baking sheet and bake for 35-45 minutes until golden brown.
Heat oil in a large nonstick pan. Add chicken, and sauté for about 3 minutes or until lightly browned.
Add zucchini, eggplant, onion, green pepper, and mushrooms. Cook for about 15 minutes, stirring occasionally.
In a blender, combine all sauce ingredients and blend until smooth. Set aside.
In wok or large skillet, heat oil and stir-fry tofu cubes over high heat until golden brown, 5-7 minutes. Remove tofu and set aside.
To boil, place sweet potato chunks in pan. Cover with water and bring to a boil. Cover pot and simmer until tender, about 15 minutes. Drain pot, then mash sweet potatoes and combine with salt.