A motivational tradition, Upland Hills Health Cardiopulmonary Nurses hosted the fourth annual Holiday Health Challenge in February. Designed to keep their patients on a healthy track during the holidays, this annual event has become a socializing favorite. This year participants are challenged to track their minutes exercise routine, stress management and healthy breakfasts.

Nine Phase 3 Cardiac Rehab patients participated in the completion. But over 50 patients, family members, and friends braved the subzero weather to attend the awards luncheon. The event started with a spread of delicious, heart-healthy fare—roasted herb chicken and veggie wraps, fresh fruit and yogurt dip and Angel Food with amaretto dip.

As Cardiopulmonary Co-Manager Marianne Crowley RN explained, “There are so many delicious and healthy food selections available to us today. We just need to train ourselves to make the right choices.”

Attendees got more than a delicious lunch. Guest speaker Dr.Tancredi, a Cardiologist from the physician specialty clinic, spoke about the symptoms and challenges of living with heart disease as well as the benefits of a healthier lifestyle. A lengthy question answer session followed Dr. Tancredi’s presentation.

Holiday Health Challenge Award Winners

Recipes from Holiday Health Challenge Event:

Amaretto Dip
1 box of fat free, sugar-free instant vanilla pudding
1 cup fat free milk
3 to 4 Tbsp of amaretto
1 envelope of Dream Whip® prepared according to directions (omit vanilla)

Whisk first 2 ingredients together. Add amaretto. Fold Dream Whip into pudding mixture. Chill in refrigerator for at least 2 hours.
Serve with fresh fruit and/or angel food cake.

Roasted Herb Chicken & Veggie Wraps
Four skinless boneless chicken breasts cut into bite size pieces.
3-4 Tbsp Olive Oil
Fresh Rosemary or Fresh Basil
Cracked Pepper
½ tsp minced garlic
½ cup Whole Wheat flour
Low Sodium Chicken Broth
Chopped Red Pepper
2 cups green seedless grapes cut in half
½ cup blue berries
1/8 cup slivered almonds
1/3 cup low fat mayonnaise (May substitute marinades if you desire a new flavor sensation. Recommend raspberry, ginger.)
Lettuce or mixed salad greens
Whole wheat tortillas

Toss chicken pieces in whole wheat flour until coated. (Discard extra flour)
Sauté minced garlic in olive oil. Add chicken pieces and sear until browned. Gradually add chicken broth. Cook until done.

Scoop 3 Tbsp chicken on each tortilla shell. Top with red pepper, grapes, salad greens and almonds. Top with 1 tsp of Mayonnaise or marinades and wrap. Garnish with fresh basil or rosemary.