My Align Advisor®

Tips for the Week:

• Travel lighter with these tips to help take the stress out of travel. Some things you can do to minimize the stress travel has on your digestive system include:
• If you are flying, allow extra time to get to the airport, ask for an aisle seat, and try to be seated close to a restroom on the plane.
• Always carry an extra set of clothes with you.
• Find out as much as you can about the location of restrooms where you are going, in advance of when you might need one.
• Keep your digestive supplements and medications with you, and take your physician's contact information with you.


• Eat more fruit! You should get five servings of fruit and vegetables every day. Some ways to increase the amount of fruit you eat daily are to keep a bowl of whole fruit on the table or counter or in the refrigerator, or buy precut packages of fruit (such as melon or pineapple chunks) for a healthy snack that’s always ready.



Recipe: Veggie Enchiladas


Makes 6 main-dish servings

Ingredients
2 teaspoons olive oil
1 small zucchini (8 ounces), cut into 1/2-inch pieces
1 medium onion, chopped
1 medium red pepper, chopped
2 cans (15 to 19 ounces each) no-salt-added white kidney beans (cannellini), rinsed and drained
1/2 cup vegetable or chicken broth
2 garlic cloves, finely chopped
1 can (15-1/4 ounces) no-salt-added whole-kernel corn, drained
2 pickled jalapeño chilies, finely chopped, with seeds
1 cup loosely packed fresh cilantro leaves and stems, chopped
6 (8-inch) flour tortillas
1 jar (15-1/2 ounces) mild salsa
1/3 cup shredded Monterey Jack cheese
Lime wedges for garnish

Directions
1. In a nonstick 12-inch skillet, heat oil over medium heat. Add zucchini, onion, and red pepper; cook, stirring frequently, until vegetables are tender and golden, 10 to 15 minutes.


2. Meanwhile, in a food processor with a knife blade attached or in a blender at medium speed, puree half of the white kidney beans with broth until almost smooth. Transfer bean mixture to large bowl; stir in remaining beans and set aside.


3. To vegetables in skillet, add garlic and cook one minute longer. Stir in corn and pickled jalapeños; cook two minutes. Transfer vegetable mixture to bowl with beans; stir in cilantro until mixed.


4. Preheat oven to 375°F. Spoon about 3/4 cup bean mixture along center of each tortilla. Fold sides of tortilla over filling, overlapping slightly.


5. Spoon 1/2 cup salsa into bottom of 13" by 9" glass or ceramic baking dish. Place enchiladas, seam-side down, on top of salsa. Spoon remaining salsa over enchiladas; sprinkle with cheese. Bake until heated through, 20 minutes. Serve with lime wedges.

Nutrition Information (each serving)
About 415 calories (17% calories from fat), 17 g protein, 70 g carbohydrate, 8 g total fat (2 g saturated), 6 mg cholesterol, 700 mg sodium, 14 g fiber