January 2018 Wellness Update

We're excited for big year for Wellness in 2018.

We’re expanding almost all of our programs and bringing back the Million Step Challenge!

Offerings will include quarterly  Cooking Matters @ Alliance courses, two Seed to Supper courses, a new daytime mat yoga class, evening Zumba class, and our Spring Healthy Harvest CSA.

Already underway with our first Cooking Matters @ Alliance course, we’re blessed yet again with an amazing group of individuals.

So far this course we’ve prepared "Burrito Boats”, ditching the tortilla for a finely baked zucchini. 

This year we will focus our curriculum on offering low-carbohydrate/smaller portion options. Hoping this will give our patients more tools to manage and prevent diabetes.

Zucchini Boats

Yield: 8 “BOATS”  Prep time: 25 min   Cook time: 30 min   Total time: 55 min


  • 4 large zucchini
  • 1 (15 ounce) can black beans, drained and rinsed
  • 1 cup cooked brown rice
  • 1 bell pepper, cored and diced
  • 1/2 red onion, diced
  • 1/2 cup corn kernels
  • 1 jalapeno (or poblano pepper), cored and diced
  • 1 tablespoon + 1 teaspoon olive oil
  • 1 packet of McCormick Taco seasoning
  • 1 cup shredded cheddar/monterrey jack cheese


  1. Preheat the oven to 400°F. Start by greasing a 9 x 13” casserole dish then set aside. Slice each zucchini in half lengthwise. Using a metal teaspoon, hollow out the center of each zucchini. Lightly brush the tops with one teaspoon of olive oil then place them skin side down in the casserole dish.
  2. Warm the tablespoon of olive oil in a large skillet over medium heat.
  3. Add the onion and the peppers and cook for 2-3 minutes.
  4. Then add the rice, corn, and beans along with the salt and taco seasoning. Stir everything together and continue to cook for about 5 minutes then remove the skillet from the heat and set aside.
  5. Spoon the filling inside of each zucchini until they are all full. Sprinkle each one with cheese, arrange them in the dish and cover with foil. Bake in the oven for 25 minutes.
  6. Allow them to cool for 5-10 minutes then serve and enjoy! Store leftovers in an airtight container for up to 3 days.