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Kim Erickson, MD, FACS Pediatric Surgeon Shares Summertime Tips & Favorites

WakeMed Health & Hospitals Childrens/Family

Favorite Summertime Activities

As a child: Playing in local parks, swimming, roller skating and bike riding.
Now: Kayaking, paddleboarding, boating on the Neuse River in New Bern at my parents’ home. Also, hiking in local parks with my husband, daughter and dog.

Summer Safety Tip

Wear a helmet for all sports and recreation activities that involve wheels. Roller skates, skateboards, hover boards, bikes, ATVs, scooters, etc.

Favorite Healthy Summer Snack

Cool, yummy frozen grapes! Just pop a bag of grapes in the freezer, and they’re ready in 12 to 24 hours.

Tips for Staying Cool in the Summer Heat

  • Get up and out early for activities like running or playground outings.
  • Hike in the local state parks where it can be much cooler with lots of shade.
  • Hit the pools and splash pads
  • Use insulated water bottles and keep them full of cold water for hydration

Favorite Food to Cook on the Grill

Kabobs with chicken or steak and peppers and onions. We also enjoy grilled pineapple, corn on the cob, and BBQ chicken. Tip: My husband (Dr. John Erickson) does all the grilling, and he says to put the BBQ sauce on the chicken only at the very end.

Summertime Recipe

Our herb garden usually gets overgrown with mint, so this recipe is a summer favorite at our house!

WATERMELON, MINT + FETA SALAD

Summertime Recipe Our herb garden usually gets overgrown with mint so this recipe is a summer favorite at our house! WATERMELON, MINT + FETA SALAD Watermelon - approx. 12 cups = 8 lb. seedless Feta Cheese – 1.5 cups crumbled Olive Oil – 1/4 cup Lime Juice – 3, Fresh squeezed Salt – 1.5 tsp. Pepper – ¾ tsp. Fresh Mint – 1 cup chopped • Cut watermelon into cubes • Allow extra juice to drain in colander as you chop • Place in a bowl and sprinkle with crumbled feta cheese • Mix together olive oil, lime juice, salt and pepper • Pour mixture over watermelon and feta • Add the mint; toss it all together • Best served within 1 hour of making

Watermelon – approx. 12 cups = 8 lb. seedless

Feta Cheese – 1.5 cups crumbled

Olive Oil – 1/4 cup

Lime Juice – 3, Fresh squeezed

Salt – 1.5 tsp.

Pepper – ¾ tsp.

Fresh Mint – 1 cup chopped

  • Cut watermelon into cubes
  • Allow extra juice to drain in colander as you chop
  • Place in a bowl and sprinkle with crumbled feta cheese
  • Mix together olive oil, lime juice, salt and pepper
  • Pour mixture over watermelon and feta
  • Add the mint; toss it all together
  • Best served within one hour of making

More Information about Dr. Kimberly Erickson

Kimberly Erickson, MD, FACS is a native of Princeton, New Jersey and graduated magna cum laude from Princeton University with a degree in molecular biology. She attended Columbia College of Physicians and Surgeons for medical school, where she received the Janeway Prize for highest achievement and abilities in the graduating class. After receiving her medical degree, Dr. Erickson completed a residency in general surgery New York Presbyterian Hospital. During that time, she also pursued a two-year fellowship in pediatric extracorporeal membrane oxygenation (ECMO), which was combined with a research fellowship in the pediatric tumor biology laboratory. Dr. Erickson completed her pediatric surgery fellowship at University of Michigan and stayed on as faculty there for several years following training. She is board-certified in both general surgery and pediatric surgery and is a fellow of the American College of Surgeons.

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