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    Posted February 28, 2014 by
    Carmel, Indiana

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    The Barrington of Carmel’s Executive Chef Participates in “Get a Healthy Taste” Event for Indy Has Heart Campaign

    Making the right decision when it comes to daily meals and snacks is crucial in order to lead a heart healthy life. Cardiovascular diseases and stroke are the number one cause of death in the state of Indiana. With that in mind, this year’s American Heart Month campaign for Central Indiana, Indy Has Heart, was geared toward educating the public on how to develop healthy eating habits. The campaign event, “Get a Healthy Taste,” focused on demonstrating ways to prepare delicious, but heart healthy meals, and raise awareness about ways to reduce the risk of heart disease. Stacy Crumpler Dobbs is the executive chef at The Barrington of Carmel, Hamilton County’s first life care senior living community, and was one of the participating chefs. She was thrilled to share her expertise on healthy and delicious meal options with the public and showcase the ways she is able to offer such a healthy lifestyle at The Barrington community. Her featured recipes were never before been seen at this type of event. The public had the opportunity to sample various menu items from the top chefs in Indy at The Penthouse - Ivy Tech Culinary Center.

    “My degree was actually in psychology, and I believe every meal is an experience,” said Dobbs. “We don’t just feed the body; we also feed our mind and soul. My goal is to make each meal at The Barrington a unique and lasting impression, and I’m excited to share that with everyone at this event.”

    For her featured recipe items at the event, Dobbs prepared Blueberry & Jalapeno Salsa and Ancho Chili Pepper Spiced Granola. Both are full of flavor and color, according to Dobbs, and more importantly both are extremely heart healthy. Her number one rule for anything she prepares is to always use fresh ingredients.

    Dobbs was exceptionally motivated to help raise awareness about heart health through this event as both her mother and grandmother had severe health issues with their hearts, primarily due to poor diet.

    “Growing up in the deep South, everything 40 years ago was smothered, covered or fried!” said Dobbs. “I don’t remember ever having fresh spinach or salmon until I was well into my 20’s. Don’t get me wrong, butter tastes wonderful, and one of my favorite meals is Fried Chicken. However, it’s a once a year treat!”

    Dobbs practices what she preaches. Within her own home, she has made adjustments to what she puts on the dinner table. For general advice on making a heart healthy meal, Dobbs says to use fresh ingredients that are full of antioxidants and high in Omega 3, low or zero trans fat, and taste great.

    “It has gotten to be increasingly difficult for women today to maintain the social stereotype of ‘Super-Woman’,” said Dobbs. “We play the role of mother, wife, daughter, caregiver, nurturer, teacher, etc. To hear the words heart attack, society almost always thinks of a big, strapping man. However, heart disease is the number one killer of women. If something as simple as having to change our way of life by incorporating walnuts, oatmeal, flaxseed and a simple spinach salad (and maybe a little bit of exercise) helps improve that statistic, then I am all in! If I only inspire one woman to make a change, then I have succeeded beyond my wildest dreams!”

    At The Barrington, Dobbs is adamant about taking the necessary dietary changes into account for the senior residents. As individuals age, adding foods with more fiber and lower sugar into the diet is important. The Barrington uses Extra Virgin Olive Oil for sautéing, always has fresh spinach available as well fresh as salmon, walnuts and oatmeal. In addition, they incorporate flaxseed into several items – like the muffins and coffee cake. Two signature dishes on the menu that are both full of flavor and healthful ingredients for the residents are “The Barrington Berry Salad” and the oatmeal and flaxseed raisin cookie. The salad consists of fresh baby spinach, blackberries, blueberries, strawberries, toasted candied walnuts (with flaxseed), a dash of blue cheese crumbles topped with house-made Raspberry and Red Wine Vinaigrette. The extremely popular cookie is made of whole oats, raw brown sugar, flaxseed, raisins, walnuts and honey.

    “We are proud to have such a gifted chef who cares about making the healthiest meals, but also the most delicious meals, for our residents at The Barrington,” said Troy Cannaday, executive director of The Barrington. “The fact that she was offered a chance to participate in this worthwhile event to raise awareness about heart health and tasty food options only makes sense. Her heart is as big as her culinary talent.”

    About The Barrington of Carmel

    Situated on a 19-acre campus on Guilford Road off 116th Street, The Barrington began its phased opening in November 2013. Upon completion, it will feature 134 maintenance-free, independent living apartment homes and embraces the wellness-minded attitude of today’s older adults. The community will provide a variety of services and amenities, including fine dining, a bistro, fitness and wellness centers, creative arts studio, salon and spa, library, housekeeping, scheduled transportation and more.

    In addition to the resort-style independent living residences, The Plaza at The Barrington will provide a full range of health care services for an onsite continuum of care. Care levels will include assisted living, memory support and private skilled nursing. The phased opening for The Plaza began earlier this month.

    The Barrington of Carmel is sponsored by Senior Quality Lifestyles Corporation. Senior Quality Lifestyles Corporation (SQLC) is a not-for-profit organization that sponsors and operates the life care communities of Edgemere (Dallas), Querencia at Barton Creek (Austin), The Buckingham (Houston), Mirador (Corpus Christi), and The Stayton at Museum Way (Fort Worth).
    For more information about The Barrington of Carmel, visit www.TheBarringtonofCarmel.com or call the Information Center at (317) 706-6760.
    For more information about SQLC, visit www.SQLC.org.
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