Fall 2015

Issue link: http://digital.copcomm.com/i/599442

Contents of this Issue


Page 10 of 51

H E A LT H L I N KS torrancememorial.org PULSE | 11 A s part of the Affordable Care Act, the federal government developed a model called the Health Insurance Exchange enabling Americans to purchase private health insurance through a network of exchanges. California's exchange is called Covered California (coveredca. com). e plan benefits are defined in four basic groups (bronze, silver, gold, and platinum), making it easy to compare plans. Open enrollment for legal California residents to purchase individual health insurance policies through Covered California runs from Nov. 1, 2015 to Jan. 31, 2016. Coverage begins Jan. 1, 2016. If you don't enroll in a 2016 plan by Jan. 31, 2016, you can't enroll in a health insurance plan for 2016 unless you qualify for a special enrollment period—a time outside of the open enrollment period during which you and your family have a right to sign up for health coverage. You qualify for a special enrollment period 60 days following certain life events that involve a change in family status (for example, marriage or birth of a child) or loss of other health coverage. Job- based plans must provide a special enrollment period of 30 days. ere's no limited enrollment period for Medicaid or the Children's Health Insurance Program (CHIP). You can apply any time. ere's also no limited enrollment period for small businesses to enroll in the Small Business Health Options Program (SHOP) coverage for their employees. If you don't have coverage in 2016, you'll pay the higher of these two amounts: 2.5% of your yearly household income OR $695 per person ($347.50 per child under 18). You'll pay the fee on the federal income tax return you file for the year you don't have coverage. Most people will file their 2015 returns in early 2016. Torrance Memorial Medical Center and Physician Network has contracted with Blue Shield of California PPO and Anthem Blue Cross PPO. Consumers should check with their physician to confirm his or her participation. GET COVERAGE OPEN ENROLLMENT FOR CALIFORNIA RESIDENTS TO PURCHASE INDIVIDUAL HEALTH INSURANCE POLICIES THROUGH COVERED CALIFORNIA BEGINS NOVEMBER 1. For more information and to find a doctor, visit www.torrancememorial.org /CoveredCA. P eanut butter and peanuts are protein powerhouses: 2 tablespoons of peanut butter provide 8 grams of protein and one ounce of peanuts offers 7.3 grams of protein. In addition to protein, peanuts are packed with important vitamins and minerals, including resveratrol found in the skins. Try this breakfast bar recipe instead of cereal or a muffin tomorrow morning : FRUIT AND OATMEAL BREAKFAST BARS* Serves: Makes 20 bars Cooking Time: 25 min. INGREDIENTS: 1 cup all-purpose flour 1/2 cup whole-wheat flour 1/2 cup quick cooking rolled oats 2 teaspoons baking soda 2 teaspoons cinnamon 1/2 teaspoon nutmeg 1/2 teaspoon salt 1/3 cup peanut butter 1/4 cup butter or margarine at room temperature 3/4 cup brown sugar 1 finely grated peel of 1 orange 2 eggs 1 cup buttermilk 1 teaspoon vanilla 1 1/2 cups mixed dried fruit, such as raisins, dried cranberries, chopped dried apricots or chopped dried apples 1/2 cup unsalted peanuts, coarsely chopped DIRECTIONS: Preheat oven to 350°F (180°C). Spray a 13"x 9" baking pan with cooking spray. In a medium bowl, mix flours with oats, baking soda, cinnamon, nutmeg and salt. Using an electric mixer, in a large bowl, beat peanut butter with butter and orange peel until well blended. Beat in brown sugar. en beat in eggs, one at a time, beating aer each addition. Beat in buttermilk and vanilla, scraping down sides as necessary, until well combined. Stir in flour mixture. Stir in dried fruit. Turn batter into prepared pan, smoothing the top. Sprinkle evenly with peanuts. Bake until lightly browned and edges just start to pull away from sides of pan, about 22 to 25 minutes. Cool completely in pan before cutting into bars. *Courtesy of the American Peanut Council NOVEMBER IS NATIONAL PEANUT BUTTER MONTH PEANUT BUTTER IS HIGH IN PROTEIN AND ALSO PROVIDES POTASSIUM, FOLATE, VITAMIN E, THIAMIN AND MAGNESIUM. NUTRITIONAL INFORMATION: Per bar: Calories: 143 Protein: 3.7 g Total Fat: 5.5 g Carbohydrates: 21.1 g

Articles in this issue

Links on this page

Archives of this issue

view archives of Pulse - Fall 2015