Hospital Chefs Join to Create 45 Healthy Dishes for Intermountain Healthcare Guests

Communications

 801-442-2836

 intermountainnews@imail.org

 6/26/2013

Salt Lake City — Executive chefs from six major Intermountain Healthcare hospitals have teamed up to create 45 "LiVe Well" plates designed to give healthier choices to employees and guests in Intermountain cafeterias. Each LiVe Well recipe will have less than 600 calories, and less than 700 mg of sodium, and provide no more than 30 percent of the total calories from fat.

The Intermountain Food and Nutrition Leadership Team, which consists of the health system's Food and Nutrition directors, developed the concept. "The goal is to offer a greater number of healthy options," said Margaret Hock, director of Food and Nutrition at Intermountain Medical Center. "We are offering new, delicious and nutritious meal options to provide healthier food for staff and visitors."

Intermountain hospitals are featuring the LiVe Well dishes in their retail venues. Customer response has been very positive to the flavor profiles of the new healthy plates, according to Hock. "Intermountain chefs focused on fresh, nutritious ingredients as they created these tempting recipes which celebrate cutting-edge trends within the culinary industry."

Featured among the 45 LiVe Well plates are the following:
  • Flavorful Jamaican BBQ chicken, with lemony couscous salad, and roasted corn and black bean salsa.
  • Marinated flank steak served on a bed of sage and parsley seasoned bulgur wheat with roasted butternut squash.
  • Lemon Pepper Salmon with Roasted Asparagus, penne pasta and fresh lemon slices. 

The LiVe Well recipes are part of Intermountain's public service campaign to encourage adults, teens, and children to adopt healthy behaviors, be physically active, and make healthy food choices. Recipes and some videos for the LiVe Well dishes are posted online in the "Eat Well" section on intermountainlivewell.org​.
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