News and Updates at River Valley BHWC

OPENING A NEW LOCATION

River Valley in Waconia, MN!

We are now accepting appointments at our new Waconia location (accepting most insurances). We focus on the balance of optimizing positive mental health as well as preventing and treating mental health problems. We treat across the lifespan with a primary emphasis on children, teens, and young adults. Please share this this with your friends &
colleagues.

New Team Members at RVBHWC

Olivia Grayson - MSN, APRN, CNP, PMHNP-BC - Starting August 1

Olivia Grayson is board certified Psychiatric Mental Health Nurse Practitioner. She holds a Master of Science in Nursing (MSN) from Metropolitan State University and a Post-Master’s Psychiatric Mental Health Nurse Practitioner Certificate from the University of Cincinnati...FIND OUT MORE

Jessica Wettlin - PMHNP - TELEHEALTH

We are so excited to have Jessica join our nursing department! She will be taking appointments soon for psychiatric services and medication management. Jessica has spent over 18 years serving both adolescent and adult clients, and is passionate about helping them navigate their mental health challenges...FIND OUT MORE.

Broaden My Knowledge

Book of the Month: "Staying Sharp: 9 Keys for a Youthful Brain through Modern Science and Ageless Wisdom" by Henry Emmons M.D.

Video of the Month: "Brené Brown: The Call to Courage"

With one of the most viewed TED talks of all time, research professor and best-selling author Dr. Brené Brown challenges you to show up, step into the arena and answer the call to courage.

This fantastic meat-free dish has a delicious mix of flavors. And, with a couple of substitutions, you can make this diabetes friendly or vegetarian. Egg wraps and sweet potatoes are low in carbs too. This is a guaranteed hit wherever you may bring it!

Recipe

Ingredients

1 medium sweet potato, peeled and cut into 1/2-inch cubes - approx. 2 cups

1 tablespoon canola oil

1 cup thinly sliced yellow onion

1 teaspoon ground cumin

½ teaspoon chili powder

¾ cup pinto beans (strained)

¾ cup mild green enchilada sauce

12 (6-inch) egg wraps with cauliflower or corn tortillas

3 tablespoons crumbled queso fresco or Cotija cheese

2 tablespoons roasted unsalted pepitas

2 tablespoons chopped fresh cilantro

Step 1:

Place oven rack 8 inches from broiler and preheat broiler. Coat a 7-by-11-inch baking dish with cooking spray.

Step 2:

Cook the sweet potato. You can boil it until tender or place sweet potato and 1 tablespoon water in a medium microwave-safe bowl and cover with plastic wrap or a plate. Then, microwave on high until tender, about 5 minutes. Drain.

Step 3:

Heat oil in a medium skillet over medium-high heat. Add onion and cook until softened, about 3 minutes. Add cumin and chili powder and cook for another 30 seconds. Stir in beans and the drained sweet potato and cook for another minute. Remove from heat. Stir in about a 1/4 cup of the enchilada sauce.

Step 4:

Fill each egg wrap or corn tortilla with about 2 tablespoons of the sweet potato mix. Fold the wraps around the filling and place, seam-side down in the prepared baking dish. Pour the remaining 1/2 cup enchilada sauce evenly over the enchiladas. Broil until hot and bubbly, 2 to 3 minutes.

Step 5:

Combine queso fresco or Cotija cheese, pepitas and cilantro in a small bowl. Sprinkle over the hot enchiladas. Serve immediately.

This recipe is from EatingWell.com.

Be sure to utilize all the techniques and recipes from our previous newsletters in the "Cue to Be Well" archive: