Polynesian rice salad 1 cup brown rice, cooked, drained (62) 1/2 cup canned crushed pineapple, unsweetened, drained 1/2 cup garbanzo beans, cooked, drained (63)
1 cup carrots, diced, cooked, drained
1/2 cup com, fresh, cooked 1/2 cup natural sultanas
2 tablespoons vinegar 1 tablespoon lemon juice
1 teaspoon salad herbs
Combine the carrots and corn in 1/2 small, deep, microwave-safe dish with 1/2 cup water. Cover.
Microwave on high for 5 to 6 minutes Stir two times during cooking. Allow to stand for 1/2 further 1 minute, cool and drain.
Toss together all of the ingredients, plus liquids and herbs. Refrigerate several hours before serving.
Serves 4 to 6
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While the committee had the necessary medical staff, they were looking for a member who could bring the patient’s perspective. My OB, who knew I wasn’t shy on sharing my opinions and advocating for patients, asked me to join the committee once I was discharged and when I felt I had the time to commit. When my son was three months old, I attended my first committee meeting. I spent the next three years attending quarterly meetings, making the one-hour drive to the hospital. I truly enjoyed my time on this to not only give back to the hospital that had taken such great care of my son and I, but also to help other parents in their journey. My weeks in the hospital had provided a unique insight to hospital life and a perspective that is often not seen by the medical staff. My work on this committee also opened up opportunities to provide feedback to the Ministry of Health in relation to maternal care. I helped develop a post-discharge for new moms to provide feedback on their time in hospital, aimed at improving care. The time I spent on the committee also improved my confidence as a patient advocate and gave me insider knowledge of the medical system. This has helped me in continuing to advocate for my son, who has some challenges.