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Welcome to week seven! At this point, if you are using the
Daily Digestive Tracker, count how many good and great days you have to see how Align is working for you.* With seven weeks of taking Align under your belt, now would be a great time to
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Tips for the Week:
- Travel lighter with these tips to help take the stress out of travel. Align users have told us that traveling is a key trigger for episodes of their digestive upsets. 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
- 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.
- 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.
- 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.
- 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.
- 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.
Nutritional 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
