Thanksgiving Day Gobbler Give Back

Here's a great opportunity to have fun, burn some calories and help the community:

Cooking with Pumpkin

By Eliza Short, RD, Communications Coordinator for Jackson In Action

With a drop in temperatures and fall colors coming to a peak, it is time to transition to cool weather activities. One such activity involves the Jackson in Action Harvest of the Month for November. Whether you pick up a pumpkin at the store, or drive to a pumpkin patch, a variety of nutritious meals can be created from just one pumpkin! They are especially popular during the fall holidays of Halloween and Thanksgiving, and are packed with Vitamin A, potassium, and Vitamin C. And let’s not forget pumpkin seeds, which contain the healthy unsaturated fats, fiber, protein, potassium and magnesium. Below, you may read about the many uses of pumpkin in cooking, so you can incorporate this healthy food into your meals at home!

Pumpkin can be purchased in a can at the grocery store, but in the fall you may purchase a whole pumpkin to get the added bonus of pumpkin seeds. To use the whole pumpkin, first cut the top off and remove the seeds (discard the stringy pulp of the pumpkin). Save the seeds to dry and roast. You may use one of the three methods below to prepare the mashed pumpkin:

Bake

• Cut the pumpkin in half. In a shallow baking dish, place the two halves face down and cover with foil.
• Bake in a preheated 375 degrees F (190 degrees C) oven for about 1½ hours for a medium-sized sugar pumpkin, or until tender.
• Once the baked pumpkin has cooled, scoop out the flesh and puree or mash it.

Boil

• Cut the pumpkin in half, peel the pumpkin and cut it into chunks.
• Place in a saucepan and cover with water.
• Bring to a boil and cook until the pumpkin chunks are tender.
• Let the chunks cool, then purée the flesh in a food processor or mash it with a potato masher or food mill.

Microwave

• Cut the pumpkin in half, microwave on high power for seven minutes per pound, turning pieces every few minutes to promote even cooking. Process as above.
• You can refrigerate your fresh pumpkin purée for up to three days, or store it in the freezer up to six months.

Taken from: dish.allrecipes.com

Spice up your meals with mashed pumpkin!

1.    Add 1 cup of mashed pumpkin to your favorite chili recipe

2.      Add mashed pumpkin to a stir fry of peppers, onions, and black beans to make a quesadilla filling

3.      Mix in pancake batter with a dash of nutmeg and cinnamon to create pumpkin spice pancakes

4.      For a stuffed shells recipe, blend the ricotta cheese and pumpkin together

5.      Use mashed pumpkin instead of tomato sauce for a homemade pizza, and add toppings of onion, garlic, arugula, mozzarella and parmesan cheeses

6.      Try a homemade hummus recipe with pumpkin, chickpeas, garlic, and rosemary

Harvest of the Month

On Tuesday, November 15th, from 11:30am-12:30pm, join Ruth Lahmayer Chipps, MS, RDN, CD, BRMH Registered Dietitian at Black River Memorial Hospital for a Harvest of the Month recipe demonstration featuring pumpkin. Taste tests and recipes will be provided.

Featured Recipe: Pumpkin Maple Nut Granola

(VIEW this recipe in VIDEO format: www.brmh.net/recipes)

Ingredients: 

• 1/2 cup pumpkin puree
• 2 egg whites
• 3/4 cup maple syrup (or half sugar-free, half regular)
• 2 teaspoons cinnamon
• 1/2 teaspoon nutmeg
•  1/4 teaspoon ginger
• pinch of cloves
• pinch of salt
• 4 ½ cups oats
• 3/4 cup pecans, roughly chopped or walnuts
• 1/2 cup coconut
• 1/3 cup pumpkin seeds or almonds
• 2 tablespoons chia seeds (or flax seed) 
• 3/4 cup dried cherries or craisins

Instructions:

• Preheat oven to 325 degrees and line a large baking sheet with parchment paper. In a big mixing bowl whisk together all of the first 8 ingredients (pumpkin through salt). Stir well to combine.
• Add in the oats, pecans, coconut, pumpkin seeds or almonds and chia seeds or flax seed, leaving only the dried cherries (or craisins) out. Pinch the oat mixture together to form small clumps on top of the baking sheet. 
• Bake at 325 degrees for 20 minutes, stir then bake another 20 minutes. If the granola is still not crisp after 40 minutes, turn the heat down to 275 degrees and bake for another 10-15 minutes. Mix in dried cherries or dried cranberries.

*Note: Sugar Free syrup can lose its sweetness in baking. 

Healthy Cooking Live with Chef Robert Sat. Nov. 5 Lunda Community Center Fieldhouse

REGISTER NOW to attend (it's FREE) and get in the FITBIT DRAWING:

 Register in advance HERE

Coming to BRF:  Live Healthy Cooking Show with nationally-recognized Chef Robert Lewis – Sat. Nov. 5, 2016 - Black River Falls, WI (Lunda Community Center - Fieldhouse)

Brought to you by: Jackson County Diabetes Alliance, in coordination with local coalitions and organizations, including Jackson In Action.  

Purpose: Educate the community on healthy cooking techniques and quick carb-friendly meals. For all age groups,including families and school-aged children.   

www.happydiabetic.com

SCHEDULE:  Sat. Nov. 5, 2016   

Location: Fieldhouse: Lunda Community Center (Enter/Park at Fieldhouse Entrance – Side of Building)

9 am- Exhibits, Register for Drawings

10- 11: Live Cooking Show!

11 – 12: Meet the Chef; View Wellness Exhibits

BONUS Presentations at BRF Middle schools and Jr/Sr.  High in Alma Ceneter on Friday Nov. 4

Read more here

Register in advance HERE  to be eligible for the FITBIT Drawing!   

Harvest of the Month - Apples Oct. 18 - Black River Memorial Hospital 11:30am - 12:30 p.m.

Try this tasty recipe from BWELLthy and Black River Memorial Hospital.

Taste it on Tues. Oct. 18 from 11:30 am - 12:30 p.m. 

credit www.texanerin

Great Lakes Apple Crunch Day Oct. 13! A Million Crunches~

Join in! Register for the Apple Crunch here, and visit the

Join the 2016 Great Lakes Apple Crunch!

Date: Thursday, October 13, 2016

Location: Schools, early care settings, hospitals and other organizations across Minnesota, Wisconsin, Illinois, Indiana, Michigan and Ohio

Details: Celebrate National Farm to School Month by crunching into locally and regionally grown apples at NOON on Thursday, October 13. Everyone is welcome to Crunch!

Join in! Visit the Apple Crunch Facebook page to get updates and share Crunch photos.

Cooking with Apples

By Eliza Short, Communications Coordinator for Jackson in Action

As fall approaches, the produce in season transitions to apples, summer and winter squash, corn, and pumpkin, among others. Flavors in recipes are warm and comforting, yet rich and powerful with cinnamon, nutmeg, and cloves becoming more prominent. Apples are often used in baked goods, applesauce, fruit salad, and cider, and it can be difficult to know which types of apples are best used for each cooking method. You may use the chart below to decide which apple variety is best for your cooking desires.  

Chart from: www.almanac.com

Harvest of the Month

On Tues., October 18th, from 11:30am-12:30pm, join Ruth Lahmayer Chipps, MS, RDN, CD, BRMH Registered Dietitian and Meredith Jones, Viterbo Nutrition Student at Black River Memorial Hospital for a Harvest of the Month recipe demonstration featuring apples. Taste tests and recipes will be provided. 

Featured Recipe #1: Cinnamon Apple Pie Smoothie

Ingredients:

• 2 medium apples
• 1 tsp cinnamon, separated
• 4 tsp maple syrup (regular or sugar free)
• 1 cup Greek (or regular) vanilla yogurt
• ¼ cup low fat milk
• 1/8 tsp ground nutmeg

Directions:

1. Peel and chop apples finely

2. Put in microwave safe bowl with ½ tsp cinnamon and maple syrup for 2 minutes or until soft

3. Add half of the apples, yogurt, milk, ½ tsp cinnamon and  tsp nutmeg to food processor or blender. Process about 30 seconds until thoroughly combined.

4. Stir in the other half of the apples (if you would like the smoothie to have a smooth consistency, add all of the apples at once and blend).

5. Serve immediately or chill and serve later.

Featured Recipe #2: Apple Pie in an Apple

Ingredients:

• 4 baking apples, plus 1 more if needed
• 1 T lemon juice
• 3 T brown sugar
• 1 T granulated sugar
• 1 T all-purpose flour
• ½ tsp cinnamon
• ¼ tsp ground nutmeg
• ¼ tsp salt

Directions:

1.      Preheat oven to 375. Cut the top ½ inch from the 4 apples. Using a melon baller or spoon, dig out the insides of the apples and reserve, leaving ¼ inch flesh next to the skin. Remove core and seeds, discard.

2.      Coarsely chop scooped fruit, add to medium bowl (you should have at least 1 ½ cups). If not, peel, core, and dice the additional apple and add to bowl. Add lemon juice, brown sugar, granulated sugar, flour, cinnamon, nutmeg, and salt to bowl and mix. Divide filling among hollowed out apples.

3.      Place apples in 8x8 baking dish. Add 1 inch of water to bottom of dish. Cover with foil and bake for 20 minutes. Remove foil and bake until the filling is bubbling, an additional 25 minutes. Cool apples before serving.

Recipe from: http://www.foodnetwork.com/

Starchy Vegetables

By Eliza Short, Communications Coordinator for Jackson in Action

It is recommended that the average adult eat 2½ cups of vegetables per day from all five vegetable subgroups, including dark green, red and orange, legumes (beans and peas), starchy, and other. Each subgroup contains a different set of vitamins, minerals, and other components that are needed to maintain peak health. Starchy vegetables include potato, squash, corn, parsnip, yam, and green peas, among others. 

Since most vegetables contain a small amount of carbohydrates, the starchy vegetable category refers to those vegetables higher in carbohydrates than others. This means that starchy vegetables will provide more energy or calories than non-starchy. Even though they are higher calorie, they still provide many healthy components and are a great substitute for bread or pasta with a meal.

Corn is a popular starchy vegetable in the Midwest. It can serve as a grain when processed into corn flour, corn meal, or popcorn, as well as a vegetable when served from the cob. On Tuesday, September 21st, from 11:30am-12:30pm, join Registered Dietitian Ruth Lahmayer Chipps at Black River Memorial Hospital for a Harvest of the Month recipe demonstration featuring corn. Taste tests and recipes will be provided.

Sources: Dietary Guidelines for Americans 2015

Featured Recipe: Corn Salad with Basil and Sorghum Grain

Ingredients:

• 3 cups unsalted chicken stock

• 1 cup uncooked sorghum (or brown rice)

• 8 teaspoons olive oil

• 1 tablespoon fresh basil (or other herb such as tarragon)

• 2 tablespoons vinegar

• 1 teaspoon Dijon mustard

• 1 teaspoon garlic

• 1/2 teaspoon kosher salt

• 1/4 teaspoon black pepper

• 8 ounces roasted asparagus (or other vegetable)

• 2 cups halved cherry tomatoes

• 1 1/2 cups fresh corn kernels (previously cooked)

Directions:

Combine chicken stock and sorghum in a medium saucepan. Bring to a boil; cover, reduce heat to low, and simmer 1 hour and 10 minutes or until tender. Drain, cool. If making brown rice, prepare according to package directions.

Combine olive oil, basil or other herbs, vinegar, Dijon mustard, garlic, salt, and pepper in a large bowl, stirring well with a whisk. Add cooked sorghum, asparagus, tomatoes, and corn kernels; toss.

Watermelon Transformation

A new way to eat watermelon!

Here's a video of the BWELLthy recipe Thai Watermelon Salad:

Here's the RECIPE

Thanks to Annah Plaisance - the Black River Memorial Hospital Marketing Intern who produced this video!

Healthy Cookin' LIVE event... Save the Date - Nov. 5, 2016

Join us!

A Live Healthy Cooking Show with nationally-recognized Chef Robert Lewis – Sat. Nov. 5, 2016 - Black River Falls, WI (Lunda Community Center - Fieldhouse)

Brought to you by:  Jackson County Diabetes Alliance, in coordination with local coalitions and organizations, including Jackson In Action.  

• Purpose: Educate the community on healthy cooking techniques and quick carb-friendly meals.
• For all age groups, including families and school-aged children.   

Nationally Recognized Chef Robert Lewis--Coming to Black River Falls November 5, 2016 

SCHEDULE:  Sat. Nov. 5, 2016   

Location: Fieldhouse: Lunda Community Center (Enter/Park at Fieldhouse Entrance – Side of Building)

9 am- Exhibits, Register for Drawings

10- 11: Live Cooking Show!

11 – 12: Meet the Chef; View Wellness Exhibits

BONUS Presentations at local schools on Friday Nov. 4

About The Program: Chef Robert Lewis is a nationally recognized chef with a unique personal story. He will provide a dynamic cooking show designed to entertain and inform participants that healthy foods can taste great and be easy to prepare. Cooking tips for: Healthy body weight, diabetes prevention/management, Mediterranean-style eating for heart health and more will be shared.  (More information on his website: www.happydiabetic.com)  Chef Robert's cookbooks will be available for sale at the event.

Fun with Fruit!

 By Eliza Short, Communications Coordinator for Jackson in Action

Summer is an exciting time for family reunions, outdoor birthday parties, or a day trip to a park. It can be a challenge to come up with easy snacks or dishes to pass on these occasions. One fresh and juicy fruit that can be quickly cut up is watermelon. This fruit is packed with vitamins and minerals, and is a great substitution for snacks that do not hold as much nutritional value, such as chips or cookies. If you have a little more time on your hands, try cutting a watermelon into something creative, such as a shark fruit bowl!

Clink the link below to watch how to make a watermelon shark bowl: https://www.youtube.com/watch?v=srRSMPboMOA

On Tuesday, August 16th, from 11:30-12:30pm, join Registered Dietitian Ruth Lahmayer Chipps at Black River Memorial Hospital for a Harvest of the Month recipe demonstration featuring watermelon. Taste tests and recipes will be provided.

Featured Recipe: Watermelon Gazpacho

Ingredients:

• ½ large watermelon (black seeds removed)
• 2.5 cups ripe tomatoes
• 1 garlic clove
• ½ large cucumber (skin removed)
• 1 medium sized onion (red or white)
• ½ green pepper (seeds removed)
• ½ red pepper (seeds removed)
• 5 oz water
• 20 fresh basil leaves
• ¾ cup extra virgin olive oil
• 2 T plus 2 tsp apple cider vinegar
• Salt to taste

Instructions:
Wash the ingredients and chop roughly. Then place all the ingredients in a blender. Blend until all the ingredients are combined and the mixture is nice and smooth. 
If you are not using a high power blender, pour the mixture through a sieve, to make sure the gazpacho is velvety smooth (optional). Taste to see if the gazpacho requires some additional salt and serve nice and cool. This will keep for about 2-3 days in the fridge.

Recipe from: http://thelittleplantation.co.uk

Yes! Vegetables are linked with Happiness

By Ruth Lahmayer Chipps, MS, RDN, CD - Registered Dietitian Nutritionist at Black River Memorial Hospital and Jackson In Action Committee member.

We know that it makes good sense to eat more vegetables. Our mother's told us so and scientific evidence continues to pile up--but now a study suggests that eating more vegetables can make us happier.

The article published in Reuters, reveals that individuals who consumed an increased amount of vegetables felt great. In fact, by adding eight portions of fruits and vegeables daily, the change in wellbeing was "about equivalent to going from unemployment to a job, according to the report from researchers in the American Journal of Public Health."  

Read the full article here:

http://mobile.reuters.com/article/idUSKCN0ZV267

For more information on incorporating fruits and vegetables, visit our Harvest of the Month page

Photo Credit: freshbalancenutrition.com

Summertime Gardening

By Eliza Short, Communications Coordinator for Jackson in Action 

Physical activity is an important component of everyday life to stay healthy and strong.  Activities in the summer can include walking, running, paddle board yoga, kayaking, and even gardening! Gardening incorporates the three types of physical activity, including strength, endurance, and flexibility. Carrying bags of mulch and soil, digging and making rows for planting, and weeding all provide at least one type of physical activity, and can help meet the goal of 150 minutes of moderate intensity exercise per week.   

One common vegetable grown in the Midwest region is the cucumber. Cucumbers prefer to grow in a warm summer climate, and can add a cool, crisp component to your favorite recipes. For the month of July, the Jackson in Action Community Coalition is highlighting cucumbers for the Harvest of the Month. Join Registered Dietitian Ruth Lahmayer Chipps on Tuesday, July 19th from 11:30am-12:30pm, for an opportunity to taste a fresh cucumber recipe! Below, you can find a cucumber salad recipe and read about how to improve your garden utilizing organic gardening methods.

Featured Recipe: Marinated Cucumber Tomato Salad

Ingredients:

• 2 cucumbers, peeled and sliced into rounds
• 4 large tomatoes, sliced into rounds
• ½ cup red onion, sliced thinly
• ½ cup extra virgin olive oil
• ¼ cup red wine vinegar
• 1 T sugar
• Salt and pepper
• 1 T slivered fresh basil strips
• 1 T chopped parsley

Directions: Arrange cucumbers, tomatoes, onions, in a shallow serving dish. Mix oil, vinegar, and sugar in a small bowl and pour over vegetables. Season with salt and pepper. Cover and let marinate for at least 1 hour. Sprinkle with herbs just before serving. Makes 6-8 servings.

Organic Gardening Tips

Pest control: Plant onions in between plants such as broccoli, cabbage, eggplant, and cauliflower. Many insects do not like onions, and will stay away from the crops you wish to grow well. To get rid of slugs, fill an empty tuna can with beer and place at the bottom of the plants to draw slugs away.

Weed control: Break up weeds and lay cardboard on top. Put hay or mulch on top of the cardboard to hold it down, which will prevent weeds from receiving sunlight and continuing to grow.

Fertilizer: To stimulate growth of plants, water with “compost tea” once per week. This is made by soaking bags filled with compost in dechlorinated water for a few days with molasses added as a sugar for bacteria to thrive. The bacteria produce nitrogen in the compost tea, which gives plants a natural nitrogen source to flourish.

Healthy Families - Eat Smart to Play Hard This Summer!

Looking for ideas to keep your family healthy this summer? Check out this great booklet from the USDA. Click on this link to check it out: This Summer, Eat Smart to Play Hard.

BRMH Recognized as an American Heart Association Fit-Friendly Worksite

Black River Falls, June 16, 2016 - Black River Memorial Hospital (BRMH) has been recognized as a Platinum-Level Fit-Friendly Worksite by the American Heart Association for helping employees eat better and move more.

"Physical activity and employee wellness are important priorities at BRMH. We are honored and excited to be recognized by the American Heart Association as a Platinum-Level Fit-Friendly Worksite," said BRMH CEO, Mary Beth White-Jacobs. "We're committed to providing the best workplace environment possible. This will benefit our employees' health and produce even more positive results for our worksite overall."

Platinum-level employers:

• Offer employees physical activity options in the workplace.
• Increase healthy eating options at the worksite.
• Promote a wellness culture in the workplace.
• Implement at least nine criteria outlined by the American Heart Association in the areas of physical activity, nutrition and culture.
• Demonstrate measurable outcomes related to workplace wellness.

Some initiatives BRMH put into place to promote wellness in the workplace include twelve individual Fitbit challenges throughout the last year, a tobacco-cessation trivia contest, a holiday time "maintain versus gain" contest and a newly branded BWELLthy lunch program.

The Fit-Friendly Worksites program is a catalyst for positive change in the American workforce. By utilizing this program, the health and well-being of a company's employees becomes a priority.

American employers are losing an estimated $225.8 billion a year because of healthcare expenses and health-related losses in productivity and those numbers are rising. Many American adults spend most of their waking hours at sedentary jobs. Their lack of regular physical activity raises their risk for a host of medical problems, such as obesity, high blood pressure and diabetes. Employers face $12.7 billion in annual medical expenses due to obesity alone. The American Heart Association is working to change corporate cultures by motivating employees to start walking, which has the lowest dropout rate of any physical activity.

Recognition is a critical component of the Fit-Friendly Worksites program. Employers that join this program qualify for official recognition by the American Heart Association. They are listed on the program's national website and qualifying worksites have the right to use the program's annual recognition seal for internal documents and external recruitment-related communications.

 "The Fit-Friendly Worksites Program offers easy-to-implement ways for organizations to help employees eat better and move more, which will help improve their health - and their employer's bottom line," said BRMH Rehabilitation Director, Nicole Schweitzer. "Even people who haven't exercised regularly until middle age can reap significant benefits by starting a walking program." Leisure-time physical activity, even at relatively low levels, is associated with longer life expectancy. According to a research study published by the National Institutes of Health in 2012, life expectancy is 3.4 years longer for people who get the recommended amount of physical activity. Even people who only get half of the recommended amount of physical activity can increase their life expectancy by an additional 1.8 years.

For more information about the Fit-Friendly Worksites program, visit heart.org/worksitewellness. 

Boost Your Breakfast!

By Eliza Short, Communications Coordinator for Jackson in Action

Why should I eat breakfast?

Eating breakfast regularly is associated with better overall health, including healthier body weight, better diet quality, reduced risk for chronic diseases, and cognitive benefits. Our brain runs best on carbohydrates, so it is important to wake up and “break the fast,” by consuming a well-balanced breakfast. Aim for at least 3 of the 5 food groups of fruits, vegetables, grains, protein, and dairy each morning to feel satisfied until lunch!

Healthy Breakfast Ideas:                                                  

Oatmeal: Contains grains, protein, dairy, fruit

• ½ cup oats
• 1 T peanut butter
• ½ cup fruit (blueberries, strawberries, or small banana)
• 1 cup skim milk

Smoothie: Contains dairy, fruit, vegetable

•  1 cup frozen fruit (banana, berries)
• ½ cup skim milk
• ½ cup low-fat vanilla yogurt
• 1 cup spinach

Toast: Contains grains, protein, dairy, fruit

• 1 slice 100% whole wheat toast
• 1 T peanut butter
•  1 small sliced banana on top
• 1 cup skim milk

Harvest of the Month

For the month of June, the Jackson in Action Community Coalition is highlighting rhubarb for the Harvest of the Month. Join Registered Dietitian Ruth Lahmayer Chipps on Wednesday, June 15th from 11:30-12:30pm to sample a rhubarb chutney recipe. Below is a hearty rhubarb pancake recipe to help jump start your morning!

Featured Recipe: Oatmeal Rhubarb Pancakes

Ingredients:

•  1 1/3 cups whole wheat flour
• 10 T quick cooking oats
• 1/3 cup brown sugar
• 1 tsp ground cinnamon
• ½ tsp baking soda
• ½ tsp salt
• 1 1/3 cups skim milk
• 1 tsp lemon juice
• ½ banana, mashed
• 1 cup finely chopped rhubarb
• 2 T canola oil

Directions:

1. Combine flour, oats, brown sugar, cinnamon, baking soda, and salt in a large bowl. Mix milk and lemon juice in another bowl; stir in banana. Stir banana mixture into flour mixture; fold in rhubarb.

2. Heat a griddle or large skillet over medium heat. Drop ¼ cup of batter per pancake onto the griddle and cook until bubbles form and the edges are dry, about 2 minutes. Flip, and cook until browned on the other side, about 2 minutes more. Repeat with remaining batter.

Recipe taken from: http://allrecipes.com/recipe/223104/oatmeal-rhubarb-pancakes/

Camp Wabi, Helping Children Develop Healthy Lifestyle Habits

By Eliza Short, Communications Coordinator for JIA 

Camp Wabi is a camp for kids ages 10-14 who struggle with obesity. Mayo Clinic and the YMCA have collaborated to create this fun summer experience, with the goal of helping kids develop healthy lifestyle habits. The focus is shifted away from weight loss to living a healthy life. The kids are able to work on creating new habits, which results in overall improved health and reduction in weight. 

Camp counselors from the YMCA provide the summer camp experience, while a team of specialists from Mayo Clinic stay on-site and provide expertise in all aspects of weight management including nutrition, behavior therapy, psychology, pediatric medicine and exercise physiology.

Danielle Jacobs, MSW, LCSW,  is a Therapist at Krohn Clinic in Black River Falls. She  commented on the experience she and her son had with Camp Wabi, as shown below. 

My Personal Experience

"I share this opportunity with confidence because we sent our son this past summer.  It made a huge impact on our son and our entire family.  What we learned drastically changed many things for our family.  Our son is very active-but overweight.  His weight concerned us as did his self-esteem, being bullied, and all he hurts of being an overweight child.  He was becoming anxious and depressed.  We felt like we had been mindful of providing a healthy environment for our kids, we are good parents. We have worked hard to eat healthy and live a balanced life.  In spite of that, we knew we as a family could benefit from this experience. The program acknowledges that the long term success of campers is reliant on the support of those around them.  Therefore parents attend parenting sessions both on drop off and pick up days, have “homework” to complete while the child is at camp, and attend 2 reunions with their child throughout the year where additional parenting sessions are held. We have made many positive changes since Camp Wabi! "

----Danielle Jacobs – Black River Falls, Wis.

 My Child’s Experience

"When we sent him he was FURIOUS with us.  When we picked him up after 12 days the first thing he said to us was “I am definitely coming back next year!”  He looked different (he lost 7 pounds) and he was obviously more confident and happy.  It was the changes on the “inside” that were very obvious.  Those changes have lasted beyond camp. He is going again this summer because he wants to."

  This summer, the camp is scheduled from July 31st - August 12th.

You may learn more at the parent informational meeting on May 24th at 7pm in the Eau Claire YMCA.  

Visit the website at http://www.campwabi.org for additional details. 

Spring Vegetables

By Eliza Short, Communications Coordinator for Jackson In Action

With summer just around the corner, we can start to appreciate activities such as gardening, hiking, biking, and spending longer days in the sun. One activity that many people enjoy is grilling out with friends and family. Instead of simply grilling meat this year, try a spring vegetable such as asparagus or beets!

During the month of May, the Jackson In Action Community Coalition is highlighting asparagus in the harvest of the month initiative. Asparagus can serve as a low calorie snack or addition to a meal, and is rich in vitamins, minerals, and fiber. Join Black River Memorial Hospital Registered Dietitian Ruth Lahmayer Chipps, MS, RDN, CD for a Harvest of the Month recipe and taste-test on Tues. May 17, from 11:30am-12:30pm. Below find information on how to select, store, and eat asparagus, along with a tasty recipe! 

How to Select:

• Look for asparagus that appears firm and fresh.
• Thicker spears are better for grilling, while thin spears are good for quick pan frying or steaming but can easily become overcooked.
• Most people prepare asparagus by bending it until it breaks in two, which causes a lot of waste that could have been used. Instead, trim off about ¼-1 inch from the bottom (or none if it is especially fresh) and if it still feels woody, peel the bottom portion with a vegetable peeler.
• Avoid spears that have started to shrivel at the base or that have tips with the flowers starting to spread, which is an age indicator.

How to Store and Eat:

• Uncooked asparagus can last for up to one week in the fridge, but be sure to use it up before it gets flimsy
• Roast asparagus in the oven or pan fry with olive oil for an easy side dish at dinner. Leftovers can be used the next day in a fresh salad.

Featured Recipe: Roasted Parmesan Garlic Asparagus

Ingredients:

• 1 pound asparagus, washed and trimmed
• 2 tablespoons olive oil
• Freshly ground black pepper, to taste
• 3 cloves garlic, pressed
• Juice of 1 lemon, or more, to taste
• 2 tablespoons freshly grated Parmesan, to taste

Directions:

• Preheat oven to 400 degrees F.
• Lightly oil a baking sheet or coat with nonstick spray. Place asparagus in a single layer onto the prepared baking sheet.
• Drizzle with olive oil and pepper, to taste; gently toss to combine.
• Place into oven and roast for 8-10 minutes, or until tender but crisp.
• Serve immediately, tossed with garlic, lemon juice and Parmesan.

References: www.nutrition-and-you.com, gourmettrading.net, www.oregonlive.com

Harvest of the Month Program Features Spinach

By Eliza Short, Communications Coordinator for Jackson In Action

As winter continues to transition into spring, we can start to think about summer gardens and fresh produce. This year, try to grow a few vegetables on your own as a fun family activity! One cool weather crop to try is spinach. This fresh and crisp leafy vegetable is packed with vitamins A & C, fiber, iron, folate, and magnesium. Spinach can be used in a variety of ways, including raw in salads, steamed, blanched, sautéed or even microwaved.

In coordination with Jackson In Action Coalition, Black River Memorial Hospital is highlighting spinach in their monthly Harvest of the Month Initiative. Come to Black River Memorial Hospital on Thursday, April 14th from 11:30am-12:30pm, to sample the spinach salad recipe featured below with Registered Dietitian Ruth Lahmayer Chipps. Below, you can also find a few extra tips on how to sneak spinach into meals you may already make!

How Can I Eat More Spinach?

1.     Add chopped spinach and other greens into your favorite soup or stew recipe. For cream-based soups, blend spinach in a food processor before adding.

2.     Add spinach to your favorite smoothie recipe!

3.     To enhance your breakfast, try sautéing spinach with other vegetables and add to an omelet.

4.     Add cooked or fresh chopped spinach to pasta dishes or pizza.

5.     Make a fresh baby spinach salad with strawberries, pecans, and a light vinaigrette dressing.

Featured Recipe: Spinach Nova Scotia Salad

Ingredients:

• Washed fresh spinach for 2 (approx. 2 cups)
• 1 large Granny Smith apple, sliced thin
• ¼ lb. Cheddar Cheese, cut ¼” x ¾”
• 2 hardboiled eggs
• 2 slices crisp bacon (can use low salt turkey bacon)
• 2 oz. smoked turkey cut into bit sized pieces
• ¼ cup thin sliced purple onion

Dressing:  

• ¼ cup no sugar maple syrup
• ½ cup Light Mayonnaise

Directions: Mix the spinach, apple, onion and cheddar cheese.  Mix the dressing separately and toss with the salad.  Cut eggs in fourths and place on top. Top with cut up crisp bacon, turkey and onion. Serve with a whole grain roll and fresh fruit.  Makes 3 servings. 

Jackson County Fitness Day - May 21, 2016

Jackson County Fitness Day

May 21st, 2016 

The Jackson County Board has proclaimed Saturday, May 21, 2016, as Jackson County Fitness Day. You can read the official proclamation below. Make the most of Jackson County Fitness Day by getting out and getting active. Looking for ideas? Here are a few suggestions:

·         Pace and Pedal Duathlon: This great family event starts at 8am on Saturday, May 21st, at Lake Wazee Recreation Area. The event includes something for everyone, with a duathlon race (5.7 mile run, 10.3 mile bike), 5K fun run/walk, and a 0.8 mile youth race. See http://www.brmh.net/paceandpedal/ for more details.

·         Explore somewhere new! Check out some of the great biking and hiking trails in our area. Use http://www.jacksoninaction.org/bike-routes-and/ to find local trail maps.

·         Jackson County has great waterways for canoeing and kayaking. Take advantage of our great resources to explore the county by water! http://www.jacksoninaction.org/paddling/

·         Disc Golf is a fun family activity for everyone to enjoy. There are two disc golf courses in the area; check one out! http://www.blackrivercountry.net/pdf/Disc%20Golf%20Courses.pdf

JACKSON COUNTY BOARD PROCLAMATION

BY THE CHAIRMAN OF THE JACKSON COUNTY BOARD

Whereas the Jackson County Board of Supervisors would like to proclaim May 21st Jackson County Fitness Day and,

Whereas, on Fitness Day, the County Board of Supervisors would like to encourage citizens of Jackson County to get active and challenge everyone to join the movement for a happier, fitter County and,

Whereas, the Jackson in Action Coalition has provided opportunities to increase awareness of the health of our county, promoted physical activity and increased nutritional education in Jackson County andthrough collaborative efforts between community agencies has increased community understanding of the importance of building programming and resources in our community to support active lifestyles is being pursued and,

Whereas, by leading more active lifestyles, we can invest in our futures and encourage our children to do the same.

NOW, THEREFORE, I, Dennis Eberhardt, Chairman of the Jackson County Board, by virtue of the authority vested in me by the Constitution and the laws of the State of Wisconsin, do hereby proclaim May 21st 2016, as Jackson County Fitness Day.  I call upon the people of the Jackson County to make daily physical activity and good nutrition a priority in their lives.

Are You Eating Enough Fruit?

By Eliza Short, Communications Coordinator for Jackson In Action

With the naturally sweet flavor of fruit, it can be an easy and healthy choice to include in your diet. Fruits are primarily made up of natural sugars, fiber, vitamins, minerals, antioxidants and water. It is recommended that most adults get about 2 cups of fruit per day, but this amount can be difficult to reach. Instead of eating a high calorie dessert after dinner, try switching to a nutritious fruit salad to satisfy that craving for sweets!

In coordination with Jackson In Action Coalition, Black River Memorial Hospital is highlighting grapes in their monthly Harvest of the Month initiative. Join Registered Dietitian Ruth Lahmayer Chipps at Black River Memorial Hospital for a Harvest of the Month celebration on Wednesday, March 23rd from 11:30am – 12:30pm.  Taste tests and recipe ideas will be provided. Below, find more information on fruit servings, selecting the right kinds of fruit, and a tasty fruit salad recipe!

What Counts as a Fruit Serving?

•  ½ cup strawberries= ½ cup of fruit

•  ¾ cup 100% orange juice= ¾ cup fruit*

•  ¼ cup dried fruit (craisins, raisins)= ½ cup fruit

Natural Versus Added Sugar

As mentioned above, fruit tastes sweet due to the natural sugars that they are made up of. However, depending on which product you buy in the store, a fruit can have added sugars as well. Examples of products with added sugars include fruit juices, canned fruits, and dried fruits. Look for items that say “100% juice” on the label, since this means the sugar present in the product is all natural sugar. Strive to buy and eat most of your fruit servings as whole, fresh fruit!

*Out of the 2 cups of fruit recommended per day, a maximum of ¾ cup juice should be counted as a fruit serving. 

National Nutrition Month®

For the month of March, the National Academy of Nutrition and Dietetics celebrates and promotes healthy eating in a variety of ways, including the development of well-balanced eating and physical activity habits. The 2016 theme is Savor the Flavor of Eating Right, which focuses on encouraging individuals to enjoy and appreciate the vast flavors and social experiences food adds to our lives. Visit http://www.eatright.org/resources/national-nutrition-month to access nutrition focused games and healthy lifestyle tip sheets to use with your family. 

Featured Recipe: Fruit Salad with Spiced Whip Topping

Fruit mixture ingredients:

• 2 cups grapes, halved

• 4 gala apples, sliced small

• 4 kiwi, sliced small

• Optional: ½ cup pecans, chopped

Topping Ingredients:

•  ½ container lite cool whip

• 6 oz container low fat apple yogurt

• 1 tsp apple pie spice

Directions: Mix fruit together. Mix topping together. Serve fruit in bowl with a spoonful of topping, and chopped pecans on top.