Dr. Dillon specializes in the diagnosis and treatment of hearing, balance and related disorders, with an emphasis on audiologic rehabilitation. She has been a guest speaker for many local organizations and frequently presents educational lectures on hearing loss and hearing instrument technologies in Northwest Arkansas. Dr. Dillon has been practicing audiology since 2005 and joined the staff at Blue Wave Hearing Centers in 2008. She, her husband and their two children are proud to be residents of beautiful Bella Vista, Arkansas.
Latest posts by Dr. Molly Dillon (see all)
- How to Enjoy Holiday Festivities with Your New Hearing Aids - December 12, 2024
- How to Get Used to Wearing Hearing Aids - November 8, 2024
- Reducing Slips and Falls for Better Balance with Hearing Aids - October 5, 2024
According to the National Institutes of Health, those with diabetes are twice as likely to have hearing loss. Because we’re deep into the grilling months, we’re offering a couple of delicious diabetes-friendly side-dish recipes for your next cookout that will tickle taste buds, turn heads, and take it easy on your blood sugar.
Stuffed Mushrooms
Ingredients (serves 12)
Stuffing
- 6 oz Mexican chorizo sausage
- ½ cup onion, finely chopped
- 2 cloves garlic, minced
- 1 can (11 oz) whole-kernel corn, drained
- 2 oz low-fat cream cheese
- ¼ cup fat-free sour cream
- ½ tsp salt
Remaining ingredients
- 2 slices whole-wheat bread
- 24 stuffer mushroom caps (or large, de-stemmed mushrooms)
Directions
- Preheat oven to 400°.
- Cook de-cased chorizo, onion, and garlic in a skillet over medium heat for 6 minutes or until browned, stirring to crumble.
- Drain chorizo mixture and pat dry with paper towels.
- Combine chorizo mixture and corn in a bowl. Combine cream cheese and sour cream in a small bowl and whisk until smooth.
- Add cheese mixture and salt to the chorizo mixture.
- Pulse bread in food processor until fine crumbs measure 1 cup.
- Fill each mushroom cap with about ¾ tsp breadcrumbs, then with 2 tsp corn mixture. Top with remaining breadcrumbs.
- Place on a baking sheet coated with cooking spray, and coat each mushroom with cooking spray.
- Bake 20 minutes or until tops are browned.
Apricot-Spinach Salad
Ingredients (serves 4)
- 1 can (15 oz) black beans, rinsed and drained
- ½ cup dried apricots
- 1 medium sweet pepper (red or yellow), cut into strips
- 1 green onion, thinly sliced
- 1 tbsp snipped fresh cilantro
- 1 clove garlic, minced
- ¼ cup apricot nectar
- 2 tbsp salad oil
- 2 tbsp rice vinegar
- 1 tsp reduced-sodium soy sauce
- 1 tsp grated fresh ginger
- 2 cups shredded fresh spinach
Directions
- ombine beans, apricots, sweet pepper, green onion, cilantro, and garlic in a bowl.
- In a screw-top jar, combine apricot nectar, oil, rice vinegar, soy sauce, and ginger. Cover and shake well.
- Pour over bean mixture and toss gently to coat.
- Arrange spinach in a salad bowl and top with black-bean mixture.
Sources:
NIH. Hearing Loss Is Common in People with Diabetes.
https://www.nih.gov/news-events/news-releases/hearing-loss-common-people-diabetes. Accessed May 17, 2017. Recipes adapted from recipes found on DiabeticConnect.com and DiabeticLivingOnline.com, accessed May 17, 2017.