Practice News
Mallory Silva Billing & Benefits Coordinator
Welcome Mallory! We welcomed Mallory as our Billing and Benefits Coordinator. She handles patient benefits and insurance claims. We are very excited to have her here! Mallory graduated fromAquinas College in 2016 with a dual bachelor’s degree in Business Administration and Communication. She was previously a billing and insurance follow-up specialist in a hospital setting. Mallory was born and raised inWest Michigan. She enjoys spending time with her husband, hanging out with family and friends, being outdoors, shopping, and watching movies.
Welcoming Aubree Geurink!
Aubree Amila Geurink was born on October 21, 2018. She was 6 lbs 11 oz and 20 in long. She is currently 5 months old–we’re not sure where the time has gone! She’s working on sitting up by herself but would much rather stand whenever someone is willing to try to contain her wiggles. She loves playing with any kind of stuffed animal but prefers her barn animals the most. She loves to babble with anyone who will listen, and if you’re lucky, you might catch a peek of her bashful smile. She continues to amaze us every day and we absolutely love this little girl to pieces.
Healthy Recipe
Mexican Quinoa Stuffed Sweet Potatoes
INGREDIENTS • 2 large sweet potatoes • 1 tbsp olive oil • 1/4 cup chopped red onion • 1/4 cup chopped bell pepper • 1/2 cup frozen corn • 1/2 cup cooked quinoa
• 1 cup canned black beans drained & rinsed • 1 tbsp chili powder • 1 tsp cumin • 1/2 tsp smoked paprika • Sea salt to taste
For Garnish • 1 avocado mashed • Tahini • Hot sauce • Chopped cilantro
INSTRUCTIONS Preheat the oven to 400ºF. Place sweet potatoes on a baking sheet and prick with a fork. Place in the oven and bake for 40 minutes. Meanwhile, heat the oil in a large skillet. Add the onion and pepper and saute until tender, about 5 minutes. Add corn, quinoa, black beans and spices and cook 2 - 3 more minutes. When sweet potatoes are fork tender, remove from oven and let rest for 5 minutes. Slice in half and place each half on a plate. Top with quinoa mixture, avocado and a drizzle of both tahini and hot sauce. Finish with a sprinkle of cilantro and enjoy! https://www.simplyquinoa.com/mexican-quinoa-stuffed-sweet-potatoes
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