Healthy AND fun? You bet.
Heart Month comes to an end today, but here at Mann’s we have been working hard to make sure that our employees and their families are creating heart healthy habits that last all year long. Our amazing Health & Wellness committee outdid themselves with a full roster of activities that promote, um, health and wellness. From creating a team for the Together with Love Run, near-daily exercise classes in the Broccolini Café and lunchtime power walk sessions to a heart-healthy cooking class by yours truly and employee potlucks, we’ve pretty much done it all.
The best part about this flurry of activity, besides promoting a healthier lifestyle? We’ve been having a blast doing it. Water cooler conversations have become much livelier when discussing who’s doing Zumba tomorrow or whose glutes are sore from Carla’s cross training class. Bonding is taking place when we laugh at each other’s awkward Down Dog or assemble and eat some veggie-packed street tacos. Who knew being healthy could be so much fun?
The Health & Wellness committee isn’t stopping with heart month. In March, we have the creation of our softball team, the Broccolini Bombers. Hikes through our gorgeous green hills are on the books (the hills here in California don’t turn green very often, so it’s kind of exciting), and the trash talk has already begun for our upcoming table tennis tournament.
You might say we’re just getting warmed up. See you on the hiking trail!
Kale Beet Blend Mini Tacos with Smoked Salmon & Avocado
I created these mini tacos for my heart-healthy cooking class a couple of weeks ago. They use our brand new (and seriously delicious) Kale Beet Blend, and the creamy/smoky thing happening with the salmon, chipotle mayo and avocado is pretty fantastic. If I do say so myself.
- 1 8-oz. package of Mann’s Kale Beet Blend
- Juice of 2 limes
- ½ teaspoon ground cumin
- 1/8 teaspoon cayenne pepper
- 2 teaspoons honey
- 1 package whole wheat tortillas
- 1 4-oz. package smoked salmon
- 1 avocado, sliced
- Chipotle mayonnaise (recipe below)
Pour the contents of Mann’s Kale Beet Blend into a mixing bowl. Squeeze the lime juice over the vegetables, add the cumin and cayenne, and drizzle with the honey. Season with a bit of salt and toss to combine. Set aside.
Using a 2-inch round cookie cutter (a red wine glass works too), cut rounds out of the tortillas. Nestle each round into the crevices of an upside-down muffin tin. Repeat with as many rounds as you can fit on the tin (1 tin will accommodate approximately 12 mini tacos).
To assemble the tacos, place a couple slices of smoked salmon on the bottom. Add some Kale Beet Blend and top with a slice of avocado. Drizzle the top with a bit of chipotle mayonnaise and serve.
- ½ cup mayonnaise
- Juice of ½ lime
- 1-2 teaspoons adobo sauce (the sauce that canned chipotle chiles are packed in)
Add all ingredients to a small mixing bowl and stir well to combine.