You may be used to the traditional way of eating Lima beans as a side or over rice, but this nutritious legume can stand on its own and serve as a complement to many delicious recipes.  While Lima beans can be bought fresh during the summer and fall, they are are always available canned, dried or frozen. However you can get them, they make for a great addition to a any menu of healthy food options. Check out these 5 delicious recipes that cast Lima beans in a new light.

Summer is a great time to enjoy fresh salads. By venturing beyond traditional spinach and lettuce-based salads, your taste buds can reach new heights. These summer salad recipes include healthy and flavorful vegetable and bean mixtures that include whole grains like edamame, fresh corn, and quinoa. And remember, if you plan to make a pasta salad, make sure to use whole wheat pasta! Click here to get all 5 recipes.

A new study of 5,000 Americans done by the Centers for Disease Control and Prevention (CDC) says that 9 out of 10 people eat too much salt every day. While the recommended daily intake of sodium is 1,500-2,300 milligrams (mg), study participants ate 3,500mg daily on average. The report notes that most sodium does not come from salty food, but instead from processed grains that do not taste salty. Click here to read more. If you are interested in controlling your sodium intake, click here for an extensive list of low sodium recipes from the Mayo Clinic.

Summer is the time for cookouts and fresh food, but traditional barbeque fare isn’t always the healthiest choice. The Mayo Clinic has posted a list of seven complete healthy summer menus, each containing four or five recipes, that are easy to prepare and are sure to be both delicious and good for you and your family. Each recipe includes a dietitian’s tip that tells you why it is so good for you. Click here to see the menus and start your summer of deliciously healthy eating.

Serves 10
Recipe:  Chef Elizabeth Hales, Compass Group

Ingredients

Tomatillo Salsa:
10.5 ounce Tomatillo, green whole canned
½ cup Onions, diced
2 Tbsp Jalapeno Peppers, chopped
3 Tbsp Cilantro, Fresh, chopped

Enchilada:
3 ¾ cups Red Enchilada Sauce, canned
¾ cup Cilantro, Fresh, chopped
1 Tbsp Cumin, ground
20 Corn Tortillas, 6″
1 cup Canola Oil
10 each Black Bean Meatless Burger, 4.25 oz each
7 ½ ounce Red Onions, small diced
15 ounces Black Beans, cooked
10 ounces Pepper Jack Cheese
10 ounces Iceberg Lettuce, shredded
1 ¼ cup Guacamole

Method
Tomatillo Salsa:
In a food processor, combine the onion, tomatillos, and jalapeno. Pulse a few times until the ingredients are well blended. Add the cilantro and pulse the food processor again. Refrigerate until needed.

Enchilada:
Preheat oven to 350F. Combine enchilada sauce, cilantro and ground cumin. Place half of the enchilada sauce mixture on the bottom of a large baking dish. Heat 1 cup of oil in a large skillet to 350F degree and carefully submerge the tortillas (individually) for 15 seconds. (This helps them hold their integrity through the rolling and baking processes). In a pan, saute the diced burger and onions until slightly browned. Add black beans and remaining half of the enchilada sauce.
Simmer for 5 minutes. To build the enchiladas, evenly spoon 1/2 cup of burger mixture onto the center of each tortilla. Roll tortillas up and place seam-side down in baking pan. Repeat with remaining tortillas. Spoon tomatillo salsa and cheese evenly over the top of the rolled tortillas. Bake at 350F until bubbling, about 15 minutes and internal temperature reaches 165F. Serve 2 enchiladas per serving. To serve, place two enchiladas on a plate and garnish with shredded lettuce and 1 ounce guacamole.

It’s clear that cell phones are not just for making calls and sending texts anymore, but did you know they can actually help you get healthy? iPhone users can now download specific applications that can make getting healthy a whole lot easier. Check out this blogger’s post that names 50 iPhone applications that can improve your body and mental sharpness, help you quit smoking and keep you motivated.

Ochsner Hospital and Rouses Markets have partnered to launch the Choose Healthy Initiative, and online resource to bring a variety of health information to the citizens of Louisiana. The site allows  you to find a doctor in any one of the 35 Ochsner health center locations, view a list of health related events near you and even build a healthy grocery list.

1 tbsp olive oil
1 large onion, chopped
4 medium cloves garlic, peeled
1 large green bell pepper, cored, seeded and chopped
2 celery stalks, diced
3 tbsp fresh italian parsley, minced
2 bay leaves
1 tsp cayenne pepper
1 can (28 oz) diced tomatoes
1 can (8 0z) tomato sauce
3/4 cup brown rice, uncooked
1/2 lb medium shrimp, peeled and deveined
1 lb white fish (such as catfish or tilapia), cut in chunks
1 bunch green onions, chopped
1 jalapeno, deseeded and chopped
1 tbsp Creole seasoning
1/2 tsp oregano

Add oil to a large nonstick skillet. Over medium heat, saute onion, garlic, bell pepper and celery until onion is translucent. Add parsley, bay leaves and cayenne pepper. Cook 5-6 minutes, stirring often. Add canned tomatoes (with juice), tomato sauce, and 1 and 3/4 cups cold water. Gently simmer uncovered for about 5 minutes, stirring occasionally. Pour rice into the pan and stir well. Bring mixture to a boil. Lower heat and simmer, covered, 45 minutes or until rice is cooked. Stir in shrimp and fish and cook 5 more minutes. Remove bay leaf and season to taste with cayenne pepper.

1 1/3 cups water
1 1/3 cups all purpose flour
½ cup milk
½ cup oats
3 egg whites (no yolks!)                                                        
½ tsp vanilla extract
1 tsp butter
1tsp brown sugar
1tsp ground cinnamon
1 tsp baking powder
¼ tsp salt
¼ cup chopped walnuts (optional)
¼ tsp nutmeg (optional)
1 ripe banana, sliced thin

Add more diced fruit if desired (such as pears, apples or strawberries)

Aunt Jemima Lite Syrup

Stir 1 1/3 cups water, milk, oats, and butter in heavy medium saucepan over medium-high heat until mixture comes to boil. Cook until mixture is very thick, stirring constantly, about 5 minutes. Transfer to large bowl and cool 15 minutes. Stir in eggs first, then flour, sugar, eggs, cinnamon, baking powder, salt, nutmeg, and rest of ingredients. Mix in fruit, if desired.

Heat griddle or large nonstick skillet over medium-high heat. Brush very lightly with butter. Drop batter onto griddle or skillets by generous 1/2 cup for each pancake; spread batter to 4- to 5-inch rounds. Cook pancakes until brown and cooked through. Add Aunt Jemima Lite syrup.

The Mayo Clinic now offers hundreds of healthy recipes searchable by main ingredients, course of the day and even by special diet, such as low-carb, low-sodium and high-fiber plans. Find recipes that are right for you or a loved one.