Jackson In Action was recently highlighted in The Business News magazine, which has readership throughout west central Wisconsin. We are excited for people outside of Jackson County to learn more about the efforts our coalition is making! Thank you to everyone who supports Jackson In Action’s mission to promote healthy eating and active living in Jackson County.
Crispy Asparagus Salad For Harvest of the Month
By Ruth Lahmayer Chipps, MS, RDN, CD ---Jackson In Action Communications Director
Asparagus Ribbon Salad
Asparagus is a nutrition superstar and May is the time to celebrate this delicious vegetable. Harvest of the Month is a Jackson County, Wisconsin initiative that highlights a different produce item every month. The program features asparagus cooking demos on WEAU-TV 13, Eau Claire, Wisconsin.
Asparagus is rich in compounds that may help reduce the risk of diseases such as cancer and promote healthy aging. Beyond the health benefits, asparagus is delicious and versatile—it’s commonly roasted, steamed, grilled, boiled and sautéed. One of the featured recipe this month uses fresh uncooked asparagus shaved into crispy ribbons tossed with a lemon parsley dressing.
Asparagus Tid Bits:
Asparagus is related to onions, leeks and garlic.
Most asparagus is grown in California but can be found in local markets mid-May to mid-June.
Prepare by removing the woody ends, gently bend the end of each asparagus spear until it snaps naturally.
For best results store upright in fridge with a damp paper towel on the ends. Cover lightly with plastic.
Asparagus Nutrition
Nutrient-dense; high in folic acid; good source of potassium, fiber, vitamin B-6, Vitamins A, C, and thiamine. Ranked among the top fruits and vegetables for its ability to reduce the effect of cell damage and promote healthy aging.
Featured Harvest of Month May Recipe:
CRISPY ASPARAGUS LEMONY RIBBON SALAD
Crispy Asparagus Lemony Ribbon Salad
This Spring favorite takes on a new twist with uncooked crispy asparagus ribbons. They're easy to make with a simple potato-peeler. The garlic lemon parsley vinaigrette brings a burst of freshness to the crispy salad with spring radishes, feta cheese and walnuts. See the video above for action and details.
Dressing:
Zest of 1 lemon
3 tablespoons fresh lemon juice
1 tablespoon white vinegar
2 t. sugar
2 tablespoons olive oil
2 tablespoons fresh parsley chopped
1 clove garlic minced
½ teaspoon kosher salt to taste
¼ t. ground black pepper
Salad:
1 bunch fresh asparagus
½. c. thin sliced radishes
¼ c. red onion thinly sliced
½ cup walnuts chopped
½ cup feta cheese crumbles
1 can White Beans - Chick Peas, Cannelleni or Navy Beans, drained
Method:
Stir together dressing ingredients.
Make asparagus ribbons: Place spear flat on cutting board and shave with a carrot/potato peeler.
Put ribbons in medium bowl. Add dressing to asparagus (use about half of dressing or more). Add the additional vegetables, walnuts and feta cheese if desired. Keep extra dressing in refrigerator.
Makes 6 Servings. Nutrition information per serving (2/3 c.): 170 Calories, 13g Fat, 7g Carb., 3g Fiber, 7g Protein
More OPTIONS FOR SERVING: Top with chopped cooked eggs and/or chopped avocado; Add cooked lentils for protein.
“Harvest of the Month is a partnership between Jackson County Department of Health and Human Services, Black River Memorial Hospital, Together for Jackson County Kids, Ho-Chunk Nation, UW Extension-Jackson County, Lunda Community Center, Boys and Girls Club, Hansen’s IGA, local school districts, The Library and the community.”
More at: www.JacksonInAction.org
Ruth Chipps, MS, RDN
Ruth Lahmayer Chipps, MS, RDN, is Communications Director for Jackson In Action and a Registered Dietitian Nutritionist. She develops Harvest of the Month recipes and and hosts the Harvest of the Month segment on WEAU-TV 13 (NBC). More at www.NewMediaIcons.com
Asparagus
Did you know that asparagus is actually a member of the lily family? This popular vegetable comes in a variety of colors like green, white and purple. It is used in recipes around the word and is extremely versatile with it found in pasta, stir-fries, side dishes, etc. This vegetable is low in calories and packed with essential vitamins. Let’s take a look at some of the benefits of asparagus!
Low calorie and nutrient dense. A ½ cup of asparagus contains 20 calories 2.2 grams of protein and 1.8 grams of fiber Additionally it is an excellent source of essential vitamins and minerals, especially folate and vitamins A, C, and K.
Antioxidants. Asparagus, like other green vegetables, is high in antioxidants. These have been found to have a positive impact on blood pressure and our immune system as well as have an anti-inflammatory effect.
Digestive health. As a good source of fiber, asparagus promotes regularity and digestive health and may help reduce your risk of heart disease, high blood pressure and diabetes.
In season. June is generally the end of the asparagus season in Wisconsin – so get it while it’s fresh! However, you can often find asparagus year round in groceries stores. When shopping for it, look for firm stems and make sure the tops are tight and closed.
Vegetable Gardening
Vegetable gardening at home can be a great way to have easy access to healthy foods, to save money, and to get up close and personal with nature – also, gardening can provide great exercise!
Here are some tips from Better Homes and Gardens on how to start your first vegetable garden.
Start with a small space. If you’re a beginner, start small. It is better to be excited by what you produce in a small garden that to be frustrated by the time commitment a big one requires. A good starting size is 6x6 feet. Select about 5 types of vegetables to grow and plant a few of each. You’ll get lots of fresh produce and it will be easy to keep up with the chores. Growing in containers is also a good way to start – a sunny deck or balcony is all you need!
Grow what you love to eat. What vegetables do you love to eat? Your answer will tell you what you should plant in your garden. Make sure to be mindful of the different varieties of certain veggies that might be more disease resistant, have improved yields, or better heat/cold tolerance.
Choose the spot for your garden. No matter where you put your garden, or what you decide to plant, there are two basic requirements that your garden needs for success: water and sunlight. Most vegetables like full sun, but if your location provides partial shade, plan things that tolerate those conditions like lettuce, kale, spinach, chives, cilantro, parsley, and thyme. Root vegetables like carrots, radishes, and beets might also work if they get at least 4 hours of direct sunlight each day.
Start plants in rich soil. For the best harvest, your vegetable garden needs the best soil you can give it. Rich healthy soil is something you know when you feel it. It is easy to dig and drains well. Raised garden beds are an easy option if you have poor soil. Build the beds on existing lawn and line the bottom of the frames with several layers of newspaper, then fill with soil.
Happy gardening everyone!
Loving Lettuce for Harvest of the Month
By Ruth Chipps, MS, RDN, CD, Communications Director for Jackson In Action
View this NBC-TV Segment from April of 2021
Garlic Parmesan Romaine Lettuce is featured on NBC-TV 13 (WEAU) with Host, Ruth Chipps, MS, RDN, CD
Garlic Parmesan Romaine Salad
Ingredients:
2 teaspoons Dijon mustard
2 tablespoons red wine vinegar
1 clove garlic, minced
3 Tbsp. extra-virgin olive oil
Kosher salt and freshly ground pepper (sprinkle)
2 hearts of romaine lettuce, chopped
3 Tbsp. shredded Parmesan
1/4 c. Tomatoes, chopped
Directions:
Whisk the mustard, vinegar and garlic in a small bowl. Whisk in the oil. Sprinkle the vinaigrette with salt and pepper. Add tomatoes and toss the lettuce with the vinaigrette. Serve immediately.
Serve as a side dish salad or a main course by adding protein such as salmon, chicken or boiled eggs.
More Harvest of the Month recipes
Healthy Eating In Spring
This beautiful weather has us all dreaming of vegetable gardens, planting flowers, and picking berries! Here are some ideas to ponder as we think about how springtime can impact our diet.
Veg out in the morning. A savory breakfast gives you an opportunity to weave in a serving of veggies first thing in the morning. This can also help you to meet your daily quota of 2-3 cups. Try a veggie omelet, add spinach or peppers to your egg sandwich or burrito, throw some dark greens into a smoothie, or top your whole-wheat toast with tomatoes, cucumber and avocado!
Make one additional healthy choice every day. Even a small tweak like having an extra serving of vegetables, or choosing nuts instead of chips for a snack, can significantly boost your health. Try trading soda for water, go meatless one day a week, swap white rice/pasta for a whole grain like farro, etc.
Snack from the fridge. Generally, you find the less processed snacks in the refrigerator – fruits, vegetables, yogurt, hummus, cheese, etc. Things like chips, crackers, and candy typically reside in the pantry. So next time you feel a craving for a snack – start by checking the fridge. Take it a step further, and ensure that your refrigerator is stocked with easy to grab snacks like hard boiled eggs, sliced vegetables, string cheese, etc.
Wait 5 minutes. If you’re tempted to grab a piece of chocolate when you walk by a co-workers desk, try telling yourself you can have it in 5 minutes. Then go do something else, drink some water, etc. Much of the time your craving will pass on its own.
Savor the flavor. Ice cream and cheeseburgers aren’t the only foods that taste good! Think about perfectly ripe strawberries or freshly picked asparagus. Take some extra time to notice these flavors and enjoy those healthy foods! Generally this can leave you feeling more satisfied after finishing a meal.
Jackson In Action Honored as 2022 Service Organization of the Year
Jackson In Action was recently honored as the 2022 Service Organization of the Year by the Black River Area Chamber of Commerce. We are humbled and honored to receive this recognition. We are thankful for everyone who supports Jackson In Action and our commitment to promoting healthy lifestyles in Jackson County.
Jackson In Action is a community coalition founded in 2011 that promotes healthy lifestyles for children, their families and the greater community. Throughout the year, they sponsor and host various events in the community including the Triple Snowshoe Challenge, Jackson County Winter Fest, the Pace and Pedal Duathlon and 5K, Fall Hike Series, Hiking For Fitness, and the Gobbler Giveback 5K. Most of their events are free to participate in! Jackson In Action also puts on the Laces to Leaders program that focuses on building self-confidence in 3rd-5th grade participants, while training for a 5K run.
Jackson In Action also focuses on healthy eating initiatives by providing education at school and community events about Harvest of the Month, which highlights a different fruit or vegetable each month. They also sponsor community nutrition challenges during the year to promote healthy eating, especially for families. Jackson In Action is a supporter of the Jackson County Farmers Market.
Jackson In Action is a designated Wisconsin Active Together Community which recognizes communities that have worked to make it easier for their residents to walk, bike and be active and have made a commitment to continue that work. A new initiative they started recently is the snowshoe checkout program. Residents can check out snowshoes for free during snowy months.
Jackson In Action is an outstanding community organization dedicated to promoting a healthy lifestyle. We are blessed to have this amazing organization in our community.
National Nutrition Month Goes Green With Sweet Spinach Smoothie
By Ruth Lahmayer Chipps, MS, RDN, CD, Jackson In Action Communications Director
National Nutrition Month® is an annual campaign created 50 years ago in 1973 by the Academy of Nutrition and Dietetics. During the month of March, everyone is invited to learn about making informed food choices and developing healthful eating and physical activity habits.
This year's theme is "Fuel for the Future." Eating with sustainability in mind is a tasty way to nourish ourselves during every phase of life and protect the environment. A Registered Dietitian Nutritionist can help you create healthy habits that are sustainable and celebrate your unique needs.
Sweet Green Spinach Smoothie Photos: Katie Schmidt
Spinach
Harvest of the Month
Harvest of the Month is a Jackson County, Wisconsin initiative that highlights a different produce item every month. March features Spinach. Cooking demos on WEAU-TV 13, Eau Claire, Wisconsin are reguarly scheduled.
Spinach is versatile and healthy.
Toss into soups, stews or casseroles.
Enjoy as a crisp salad
Saute with garlic and tomatoes.
Sweet Green Smoothie
Spinach Tips & Nutrition
Spinach is very nutrient-rich. One cup of raw spinach contains only 7 calories and very little carbohydrate. It also contains calcium, Vitamin C, Vitamin K, potassium, vitamin A, iron and folate.
·Cooking spinach actually increases its health benefits! A half a cup of cooked spinach has three times as much nutrition as one cup of raw spinach. That’s because the body cannot completely break down the nutrients in raw spinach for its use
Ruth Lahmayer Chipps, MS, RDN, CD is Communications Director for Jackson In Action and a Registered Dietitian Nutritionist. She develops Harvest of the Month recipes and videos and is a member of the Academy of Nutrition & Dietetics. She hosts Harvest of the Month on NBC-TV. More at www.Lahmayer.com
RECIPE: Future Fuel Green Spinach Smoothie
Healthful spinach sneaks into this smoothie….A great way to to green in the kitchen. The result is delicious!
INGREDIENTS:
2 ripe medium bananas, peeled
2 apples, peeled and core removed
2 cups spinach leaves
½ cup orange juice
½ cup low fat milk
2 Tbsp. Ground Flax Seed
12 ice cubes
Directions: In a blender, place all ingredients. Blend until smooth, scraping down the sides as necessary. Drink immediately or refrigerate and consume within a day. Makes 4 servings. Per Serv.: Approx. 140 Cal., 2g Fat, 30g Carb., 5g Fiber, 3g Protein
MORE RECIPES: www.JacksonInAction.org/recipes
Ruth Chipps, MS, RDN is host of Harvest of the Month on NBC-TV
More tips and recipes: www.JacksonInAction.org/recipes
Wach the Recipe Video:
Splash from the past: View the Harvest of the Month Spinach Recipe Video!
Harvest of the Month is a partnership between Jackson County Department of Health and Human Services, Black River Memorial Hospital, Together for Jackson County Kids, Ho-Chunk Nation, UW Extension-Jackson County, Lunda Community Center, Boys and Girls Club, Hansen’s IGA, local school districts, The Library and the community.
More at: www.JacksonInAction.org
White Bean, Spinach & Tomato Saute
White Bean, Spinach and Tomato Sautee. Photo: Katie Schmidt
By Ruth Lahmayer Chipps, MS, RDN, CD Jackson In Action Communications Director
Beans!
Mediterranean Style
Harvest of the Month is a Jackson County, Wisconsin initiative that highlights a different produce item every month. February features cooking demos on WEAU-TV 13, Eau Claire, Wisconsin.
Watch NBC-TV WEAU-TV-13
Harvest of the Month is a regular segment during the 4 p.m. newscast on NBC-TV, WEAU in Eau Claire with Registered Dietitian Nutritionist Ruth Chipps, MS, RDN.
Beans are center stage this month!
Beans Tips & Nutrition
Varieties of dry beans include pinto, navy, lima, black, garbanzo, and great northern.
Beans provide protein, carbs and fiber. They are the mainstay of the Mediterranean-style diet.
Beans can be added to salads, omelets, burritos, tacos, chili, & soups. Substitute beans for meat in recipes.
Ruth Lahmayer Chipps, MS, RDN, CD is Communications Director for Jackson In Action and a Registered Dietitian Nutritionist. She develops Harvest of the Month recipes and videos and is a member of the Academy of Nutrition & Dietetics. More at www.Lahmayer.com
RECIPE: BEAN, SPINACH & TOMATO SAUTE
Plant-based (Mediterranean-style) eating is recommended to promote health and prevent disease. Dried beans and legumes are key components in menu planning. This simple recipe kicks up the flavor and is bursting with color. Eat the rainbow!
Servings: 4
INGREDIENTS
3 slices bacon, cut in 1-inch pieces optional)
1 medium onion, halved, thinly sliced
1, 15 oz. can diced tomatoes (2 c.)
1, 15 oz. can Cannellini or navy beans, rinsed and drained (2 c.)
4 cups loosely packed torn spinach
5 teaspoons Balsamic or red wine vinegar
Method:
1. In a large fry pan, cook bacon pieces until crisp. Remove bacon to paper towel to drain. Leave bacon grease in pan.
2. Add onions to bacon grease in the fry pan; cook until just tender, about 3 minutes.
3. Stir in beans and tomatoes. Cook and stir over medium heat until heated.
4. Stir in spinach; cover and cook until just wilted, about 30 seconds.
5. Add vinegar. Stir in cooked bacon.
Makes 5 servings
Approx. nutrition information per 1 c. Serving. 190 Calories, 7g Fat, 21g Carb., 6g Fiber, 12g Protein
MORE RECIPES: www.JacksonInAction.org/recipes
Harvest of the Month is on NBC-TV. Check back for new updates.
White Bean, Spinach & Tomato Jumble VIDEO
Harvest of the Month is a partnership between Jackson County Department of Health and Human Services, Black River Memorial Hospital, Together for Jackson County Kids, Ho-Chunk Nation, UW Extension-Jackson County, Lunda Community Center, Boys and Girls Club, Hansen’s IGA, local school districts, The Library and the community.
More at: www.JacksonInAction.org
What's the Beef About Beans?
So what’s the beef about beans? We’ve all heard they are healthy for us, but how? Here are some great ways that beans can improve our diet and health.
Fiber. Beans are a great source of fiber. Most Americans don’t get the recommended amount of fiber each day. Fiber helps us stay regular and has shown to protect against heart disease, high cholesterol, high blood pressure, and digestive illness.
Protein. Beans are a great way to get low-fat, low-calorie protein that already has the fiber and carbs mixed in. A single cup has about 2-3 times the amount of protein as rice or wheat.
Weight. Studies show that if you make it a habit to eat beans, you’re more likely to have a lower body weight, slimmer waist, and a lower BMI.
Iron. Our bodies use iron to make blood proteins that help move oxygen around our body. It’s also a key nutrient for your hormones, and connective tissue like tendons and ligaments. Chickpeas, black-eyed peas, soybeans, lima, kidney, and navy beans are all great choices if you’re looking to increase your iron.
Magnesium. Magnesium helps make protein and bone, and stabilizes blood sugar. Black beans are a great source with 120 mg in a single cup – which is about 1/3 of the recommended daily amount.
Potassium. Your body needs potassium for about everything, including your heart, kidneys, muscles, and nerves. Beans have quite a bit with a cup of lima beans giving you about double the potassium you’d get from a banana.
Zinc. Your cells need it to fight germs, make genetic material, and heal wounds. It helps children develop properly and aids your senses of smell and taste. A cup of chickpeas has about ¼ of your daily recommendation of zinc!
Folate. This B vitamin is especially important for women who are pregnant or trying to have a baby because it helps prevent certain birth defects. It is also good for heart health and your nervous system.
Wonderful Winter Squash for Harvest of the Month
by Ruth Chipps, Communications Directof for Jackson in Action
Roasted Butternut Squash
Roasted Butternut Squash
Recipe: Ruth Chipps, MS, RDN
Ingredients:
1 Tablespoon olive oil 2 1/2 - 3 pounds butternut squash, cubed (use carrot peeler to remove skin) sprinkle of salt, pepper and garlic A few sprigs of fresh thyme or minced parsley.
Method: Heat oven to 400 degrees.
Place butternut squash on a sheet pan covered with parchment paper.
Drizzle with olive oil and sprinkle lightly with salt, pepper and granulated garlic.
Roast for 20-25 minutes or until fork-tender. Stir once during the cooking process.
Sprinkle with herbs.
Serve as a side dish or toss in soups and salads.
Ruthie Chipps, MS, RDN, Host of Harvest of the Month on NBC-TV (WEAU)
Nutrition & Health Benefits
Vitamin A- Keeps skin and bones healthy, resists and fights infection, and maintains good eyesight.
Vitamin C - Helps wounds heal, is important for the immune system, and is an antioxidant, which protects our cells from damage.
Vitamin B6 - Important for immune system and brain function and helps you get energy from your food.
Preparation & Cooking Tips
Select - Choose squash that are heavy, firm, and have a full stem.
Store - Store in a cool, dark place for up to 1 month.
Prepare - Squash with thinner skin, like delicata and sweet dumpling, can be eaten without being peeled. Other winter squash, like acorn, have a hard rind that should be peeled. You can peel squash before or after cooking
Harvest of the Month is a partnership between Jackson County Department of Health and Human Services, Black River Memorial Hospital, Together for Jackson County Kids, Ho-Chunk Nation, UW Extension-Jackson County, Lunda Community Center, Boys and Girls Club, Hansen’s IGA, local school districts, The Library and the community. TV segments are hosted by Ruth Chipps, RDN, and air on NBC-TV (WEAU) in Eau Claire, Wisconsin.
Ruth Lahmayer Chipps, MS, RDN
Ruth is Communications Director for Jackson In Action. She hosts Harvest of the Month on NBC-TV (WEAU) and develops recipes and videos. She is a member of the Academy of Nutrition & Dietetics. More at www.Lahmayer.com
Healthy Eating in Cold Weather
Cold temperatures and shorter days in the winter can also mean a lack of energy and motivation. Sugary treats and comfort food always seem to be available, and the cold and snowy weather can make exercising feel like the last thing you want to do.
A nutritious and balanced diet can greatly impact your energy levels! The University of Pittsburg Medical Center, compiled 5 areas to focus on for improving your diet this winter.
Focus on healthy carbs. The longer hours of darkness during the winter can lead to drops in serotonin levels, which may cause feelings known as the winter blues. It can even bring on food cravings. Eating healthy carbs can boost serotonin. Try nuts, whole grains, beets, sweet potatoes, yams, or squash.
Lots of fruits and vegetables. Keep your diet full of your favorite fruits and vegetables all winter long. Even if your top choices are out of season, try frozen versions. Frozen fruits and vegetables are generally less-processed and often include less sugar.
Drink more water and tea. During the winter months, it’s especially important to stay hydrated. Add more water into your diet to avoid dehydration. Many feel tired during the day and in the late afternoon because they aren’t drinking enough water. While it’s cold, your caffeine fix may seem even more attractive because it helps keep you warm. Instead of high-calorie seasonal drinks, consider drinking tea. Adding tea to your diet can not only keep you warm, but also has been linked to building your immune system and stimulating metabolism.
Practice moderation. Instead of removing your favorite desserts and decadent meals from your routine, use moderation and substitution in your diet. Instead of a plateful of mashed potatoes and gravy, try having a small portion. Instead of 2-3 of your favorite cookies, grab one and savor it slowly with a cup of tea.
Stick to a routine. Sticking to a healthy eating routine can help you resist the temptation of overeating. If you follow a schedule of nutritious meals, additions like cookies, cake, and buttery side dishes may seem less appealing.
As a reminder, prior to beginning a new diet or eating routine, it is best to connect with your healthcare provider.
You Can't Beet This Recipe for Harvest of the Month!
By Ruth Chipps, MS, RDN, CD, Communications Director for Jackson in Action Health Living Coalition
Orange Mape Beet Saute. Photo and Receipe: Ruth Chipps
Orange Maple Beet Sauté
This sweet and tangy twist on cooked beets will hook you on their great taste. The impressive nutritional benefits of beets is also a plus, with a rich source of nearly every key nutrient.
Ingredients:
2 Tablespoons butter or olive oil
1 large shallot, sliced thinly or half a small onion, chopped
2 1/2 - 3 pounds beets (about 5 large), peeled and cubed
Juice from 2 large navel oranges or about a quarter cup of juice
1/4 cup balsamic vinegar
1/4 cup maple syrup
A few sprigs of fresh thyme (or 1/4 teaspoon dried) or rosemary
2 Tbsp feta cheese, crumbled (optional)
1/8 teaspoon sea salt (optional)
Heat the butter or oil in a large skillet to medium high heat. Add the sliced shallot or onion and cook for 1-2 minutes until it softens.
Add the beets, the orange juice, balsamic vinegar and maple syrup/
Bring the mixture to a boil, then reduce heat to medium-low and simmer, covered, for about 30-40 minutes until the beets are about fork tender, but not quite soft enough to eat.
Remove the lid from the pan and cook for another 10-12 minutes until most of the liquid has cooked off and there's a thick, syrupy sauce in the bottom of the pan that coats the beets.
Sprinkle with feta cheese just before serving (optional).
Taste and add more salt if needed. Serve warm or at room temperature or chilled right out of the fridge.
Recipe: Ruth Chipps, MS, RDN
Harvest of the Month is a partnership between Jackson County Department of Health and Human Services, Black River Memorial Hospital, Together for Jackson County Kids, Ho-Chunk Nation, UW Extension-Jackson County, Lunda Community Center, Boys and Girls Club, Hansen’s IGA, local school districts, The Library and the community.
Can’t Beet This Nutrition Profile
Folate - Helps to prevent birth defects, is needed to make DNA, and helps cells divide.
Vitamin C - Helps wounds heal, is important for the immune system, and is an antioxidant, which protects cells from damage.
Potassium - Helps to maintain normal blood pressure.
Preparation & Cooking
Choose beets with firm, smooth skin and crisp leaves. Smaller beets are more tender.
Storing Beets: Remove greens leaving about 1 inch of stem. Store beets in a plastic bag in the refrigerator for up to 2 weeks.
Prepare: Rinse beets under cool, running water and scrub with vegetable brush. Beets can be eaten raw or cooked.
Ruthie Chipps, MS, RDN
Communications Director for Jackson In Action
Ruthie hosts Harvest of the Month on NBC-TV (WEAU), is a nutrition consultant and develops recipes and videos. She is a member of the Academy of Nutrition & Dietetics. More at www.Lahmayer.com
Harvest of the Month: Cranberries with a ginger twist
Ruth Lahmayer Chipps, MS, RDN, Commmunications Director - Jackson In Action
Recipe, Photo and content by: Ruth Chipps, MS, RDN, CD
Cranberries are the sauce of the season and this month’s Harvest of the Month features a very quick and delicious ginger-infused cooked cranberry sauce.
Use fresh or frozen berries and incorporate the level of spice you enjoy. For extra zip, use fresh grated ginger root.
Cranberries are rich in nutrients including antioxidants—considered protectors of heart disease and other chronic conditions.
Incorporate cranberries in sauce, baked goods, oatmeal, cookies and even savory bread dressing.
Cranberry Ginger Sauce
Ingredients:
12 ounces fresh cranberries rinsed and drained (about 3.5 cups)
½ cup water
1/3 cup maple syrup or to taste
Juice of ½ navel orange (2 to 3 tablespoons) or to taste
1 teaspoon cinnamon
½ teaspoon ground ginger or 2 tsp. fresh ginger root, minced
1 tsp. grated orange zest
Method: Add ingredients into saucepan. Stir occasionally so the sauce doesn't stick. Cook until cranberries start to burst and the mixture thickens—about 10 minutes.
Let cool before serving at room temperature or chilled.
“Harvest of the Month is a partnership between Jackson County Department of Health and Human Services, Black River Memorial Hospital, Together for Jackson County Kids, Ho-Chunk Nation, UW Extension-Jackson County, Lunda Community Center, Boys and Girls Club, Hansen’s IGA, local school districts, The Library and the community.”
Proposal to expand snowshoeing opportunities in Jackson County wins AARP WI Small Dollar, Big Impact grant
BLACK RIVER FALLS, WI – A proposal submitted by the Jackson In Action Coalition to purchase nearly a dozen pairs of snowshoes and poles to launch a new snowshoe checkout program has been selected to receive this month’s AARP Wisconsin “Small Dollar, Big Impact” grant.
The timing of the $1,000 grant works perfect for the coalition – based in Black River Falls – because it is gearing up for a Snowshoe Winter Fest event this February, which will include a candlelight snowshoe event. In addition, the county has numerous parks and trails that can be used year-round for outdoor activities such as snowshoeing. Dawn Jacobson, a Public Health Specialist for the Jackson County Department of Health & Human Services, said the grant “will allow us a great opportunity to get started. If successful, we will raise funds to purchase additional snowshoes next year to expand the checkout program to more communities in our county.”
AARP Wisconsin is awarding one grant each month throughout 2022 to projects across the state that are designed to improve communities and make them better places for everyone to live, work and play as they age. Judges selected this project after reviewing dozens of proposals submitted from all over Wisconsin. “These grants are exactly what the name describes – short-term, low-cost solutions that could have a remarkable impact on the shaping of local communities,” said Amber Miller, Associate State Director of Community Outreach for AARP Wisconsin. “This project hits the nail right on the head.”
The Jackson in Action Coalition was created to promote active living and healthy eating in Jackson County. “In recent years we have created several snowshoe events for our local residents,” Jacobson said. "We sponsor an annual Triple Snowshoe Challenge, with a snowshoe trail marked at a local park/trail over three different weekends.” The coalition’s plan is to use the grant money to purchase 11 pairs of snowshoes (mix of adult and youth sizes) with matching poles that will be available for residents to checkout at no cost at the Lunda Community Center, 405 Hwy. 54, in Black River Falls. A membership to the Lunda Community Center is not needed. Any resident of Jackson County will be able to use the snowshoes for free, thanks to the partnership with AARP.
“This will help expand equity and access to snowshoeing to all members of our community, aiming at those who cannot afford snowshoes, as well as those who would like to try them out prior to purchasing their own,” Jacobson said. “We initially would like to pilot this program in Black River Falls, the largest of our communities. If the pilot is successful, in the future we’d like to purchase snowshoes for check-out at the smaller municipalities of our county,” she said.
Jackson in Action is a community coalition with representatives from a wide array of organizations in the county. It was founded in 2011 after Jackson County ranked extremely low in the county health rankings for the state of Wisconsin. “We have gradually expanded our efforts to promote physical activity and healthy living throughout our community. All of the events we host are free or very low-cost, to remove cost as a barrier to participation,” Jacobson said.
A few examples of their physical activity events include a Pace and Pedal Duathlon and 5K Color Fun Run/Walk each spring, a Laces to Leaders youth running and leadership program, a Fall Hike Series, the Gobbler Giveback Thanksgiving Day 5K, which raises money for local non-profit organizations, and the snowshoe events. “A focus of our coalition is to make physical activity accessible to all by removing barriers to participation. A free snowshoe checkout program fits exactly into this mission, by allowing us to promote snowshoeing without any expense to everyone. We have many local trails to be explored. This is a chance for us to help our residents find a new way to be active in the cold winter months.”
Jacobson said she and the coalition are “extremely grateful that we were able to get this loan from AARP Wisconsin in order to get this project off the ground.” For more information on upcoming snowshoe events and other programs offered by the coalition, visit www.jacksoninaction.org
AARP Wisconsin’s launched its “Small Dollar, Big Impact” grant program in 2020 and is now in its third year of helping proposed projects move forward in rural and urban parts of the state.
The grant program is open to some nonprofits and government entities. For more information on the program, visit www.aarp.org/WIsdbi
Cinnamon apple bake: A sweet surprise for harvest of the month
Ruth Chipps, MS, RDN, is host of Harvest of the Month on NBC-TV
Cinnamon Apple Bake. Photo/Recipe: Ruth Chipps
Apple season is here and what better time to transform those crispy delights into a warm, satisfying and healthy dessert.
This month’s Cinnamon Baked Apple recipe is quick and delicious. Pop it into the microwave for a few minutes and it’s ready to enjoy.
Cinnamon Apple Bake
Ingredients:
2 apples
2 tablespoons brown sugar
1 teaspoon ground cinnamon or pumpkin pie spice
2 teaspoons butter
Directions:
Peel apples one - third from top.
Core apples, leaving the bottom intact.
Spoon sugar and cinnamon on apples.
Put 1 teaspoon butter on each top. Place apples in a deep, microwave-safe casserole dish and cover.
Microwave until tender 2 - 3 1/2 minutes until fork-tender. Let apples sit for 2 minutes before serving.
Top with yogurt or ice cream and crunchy granola. Drizzle with the cinnamon sauce from the bottom of the pan.
Apple Tips & Nutrition
Cook it: Everything is better with apples. They pair very well with cinnamon, nutmeg and ginger.
NUTRITION: Apples have virtually no fat. One medium apple has about 80 Calories and a good source of fiber.
USES:
Fresh apples can be made into salads, sauces and crisp.
Add a thin slice to sandwiches.
Try using a mandolin for thin slices.
Local Apples: Orchards in the area are teaming with apples. Varieties include honey crisp, gala, Mcintosh and Haralson.
Harvest of the Month is a partnership between Jackson County Department of Health and Human Services, Black River Memorial Hospital, Together for Jackson County Kids, Ho-Chunk Nation, UW Extension-Jackson County, Lunda Community Center, Boys and Girls Club, Hansen’s IGA, local school districts, The Library and the community.
Harvest of the Month
Ruth Lahmayer Chipps, MS, RDN, CD is Communications Director for Jackson In Action. She hosts Harvest of the Month on NBC-TV (WEAU) and develops recipes and videos. She is a member of the Academy of Nutrition & Dietetics. More at www.Lahmayer.com
It's tomato time with September Harvest of the Month
By Ruth Lahmayer Chipps, MS, RDN, CD, Jackson In Action Communications Director
TOMATO GARBANZO SALAD
3-4 large tomatoes, chopped, juice drained – approx. 3 cups
1/2 Can garbanzo beans (chickpeas) or other bean/legume
2 green onions (chopped)
Vinaigrette Dressing:
1 Tbsp. olive oil or sesame oil
2 t. balsamic vinegar
salt and pepper to taste
½ cup fresh oregano or basil (finely chopped)
METHOD:
Rinse and drain chickpeas/beans and place in a large salad bowl.Add chopped tomatoes and onions.
Mix dressing in separate bowl, adding oil and balsamic vinegar. Mix and add salt and pepper.
Garnish with fresh herbs.
Tomatoes
Harvest of the Month
Harvest of the Month is a Jackson County, Wisconsin initiative that highlights a different produce item every month. September features a cooking demo on NBC-TV in Eau Claire, WI.
Fresh Tomato & Lime Salsa
Tomato Tips & Nutrition
NUTRITION
One tomato contains 25 calories, 20 mg of sodium and 5 g of carbohydrates.
Tomatoes are high in vitamin A, vitamin C and potassium.
USES:
Fresh Tomato can be made into soup, salsa, pasta or pizza sauce.
Add a slice to sandwiches.
Local Tomatoes: Melrose tomatoes are green-house grown year round. Find them at local grocery stores or contact The Tomato Patch at (608) 488-2831.
Ruth Lahmayer Chipps, MS, RDN, CD is Communications Director for Jackson In Action. She hosts Harvest of the Month on NBC-TV (WEAU) and develops recipes and videos. She is a member of the Academy of Nutrition & Dietetics. More at www.Lahmayer.com
RECIPE: Fresh Tomato & Lime Salsa
FRESH TOMATO LIME SALSA
You’ll forget salsa in the jar with this refreshing salsa with only 6 ingredients
Ingredients:
1 1/2 cups (about 3-5) plum/Roma tomatoes or other local variety such as “Melrose Tomatoes”
4 Tbsp. red or white onion, diced
2 Tbsp. cilantro, chopped
1 jalapeno pepper, seeded and minced, fine
2 Tbsp. lime juice
1 Tbsp. olive oil
Optional pinch of salt and additional hot sauce if desired
Method:
Makes 6 servings/Per ½ c. Serving:
Cut tomatoes in half and squeeze to remove seeds. Discard seeds and dice the tomatoes. Gently mix all ingredients in a bowl. Delicious with scrambled eggs. Per Serving Nutr. Info: 35 cal. , 2.5g Fat, 3g Carb, 0g Protein
MORE RECIPES: www.JacksonInAction.org/recipes
To view Harvest of the Month info., go to www.JacksonInAction.org/recipes
Harvest of the Month is a partnership between Jackson County Department of Health and Human Services, Black River Memorial Hospital, Together for Jackson County Kids, Ho-Chunk Nation, UW Extension-Jackson County, Lunda Community Center, Boys and Girls Club, Hansen’s IGA, local school districts, The Library and the community.
More at: www.JacksonInAction.org
Harvest of the Month leafy green smoothie
By Ruth Chipps, MS, RDN, CD, Jackson In Action Communications Director
Harvest of the Month - Celebrate Kale , Spinach and all Dark Leafy Greens!
Green Summer Smoothie
1 c. Coconut milk, kefir or other milk option
2 c. Fresh pineapple or frozen (canned)
1 Fresh or frozen banana
2 Green apples, core removed, chopped
2 c. Kale or spinach
2 t. Grated fresh ginger (or 1/2 t. powdered ginger)
1 c. ice cubes
Method:
Add all ingredients and blend until smooth.
Serve immediately or refrigerate for 1 day.
Nutrition Tips:
Dark green leafy vegetables are great sources of nutrition. Spinach, kale, arugula and dark green salad greens are rich in vitamins A, C, E and K.
Note: Individuals who take blood thinners should contact their health care providers before incorporating more greens into their diet. Consistent amounts of vitamin K each day is what is suggested.
More Harvest of the Month Information: www.JacksonInAction.org/recipes
Ruth Lahmayer Chipps, MS, RDN, CD is Communications Director for Jackson In Action and a Registered Dietitian Nutritionist. She develops Harvest of the Month recipes, blogs & videos. She is host of “Harvest of the Month” on WEAU-TV 13 (NBC). More at www.Lahmayer.com
Harvest of the Month is a partnership between Jackson County Department of Health and Human Services, Black River Memorial Hospital, Together for Jackson County Kids, Ho-Chunk Nation, UW Extension-Jackson County, Lunda Community Center, Boys and Girls Club, Hansen’s IGA, local school districts, The Library and the community. TV segments are hosted by Ruth Chipps, RDN, and air on NBC-TV (WEAU) in Eau Claire, Wisconsin.
Jackson in Action Sponsors Bike Week Challenge June 4-12
Jackson in Action is celebrating Wisconsin Bike Week this year with the JC Bike Week Challenge! From June 4 through June 12, an on-road bike course will be marked along Hwy 12 out of Black River Falls, starting from the Castle Mound State Park entrance. This is a bike-on-your-own challenge, that can be completed any time during June 4 to 12.
The course for the 2022 JC Bike Week Challenge will start at Castle Mound State Park, heading southeast on Hwy 12 out of Black River Falls until Plantation Rd. Cyclists will take a loop around Plantation Rd, Oak Ridge Rd, and Jean Rd before heading northwest back to Castle Mound State Park. This route is approximately 13 miles. Cyclists can complete one loop or several loops. View the full map and more details at www.jacksoninaction.org/jcbikeweek.
The JC Bike Week Challenge is a FREE event. However, parking fees do apply at Castle Mound State Park. For those without a State Park pass who wish to avoid this cost, an alternate starting location is the Black River Falls Walmart parking lot. Cyclists can head south out of the Walmart parking lot on Andrews Road and connect with Hwy 12. This will add about 1 mile total to the route (0.5 mile at the beginning and at the end).
This is a participate-at-your-own-risk event. While this road is considered bike-friendly, we cannot control for the actions of any drivers on the road. When biking on a shared road, it is important to ride with traffic on the right-hand side of the road and to follow all traffic safety rules. Cyclists should always wear a helmet and be mindful of their surroundings. Using a headlight and tail light are a great idea to add visibility, as well as wearing bright clothing.
All participants who register for the JC Bike Week Challenge and log their ride online will be entered in a prize drawing for a bike headlight/tail light set. For every 20 riders who complete the challenge, we’ll add another light set to the drawing. More riders mean more prizes to be given away! Learn more at www.jacksoninaction.org/jcbikeweek.
For more information check out the Jackson in Action Facebook page, or reach out to Dawn Jacobson at 715-284-4310 ext 365 or jacksoninaction12@gmail.com.
Crispy Radish Salad Highlights Spring
Harvest of the Month - Radishes
By Ruth Chipps, MS, RDN, CD, Jackson In Action Communications Director
It’s time to celebrate Spring with one of the first arrivals at farmer’s markets - Radishes!
These crispy, low-cal favorites provide a burst of color along with good nutrition. Radishes can be sauteed, Stir-fried, roasted, steamed and enjoyed as a crispy ingredient in salads.
This month, we feature Spring Radish Salad - a refreshing way to enjoy the season.
Remember, if the rasishes are fresh with the the green tops intact, the tops can be sauteed like spinach or chopped and tossed into salads.
SPRING RADISH SALAD
Ingredients
2 cups thinly sliced radishes
1 cup thinly sliced cucumber
1/2 cup thinly sliced red onion
1 tablespoon fresh minced dill or fresh oregano
1 clove minced garlic or 1 t. dried garlic
2 Tablespoons olive oil
1 Tablespoon white wine vinegar, lemon juice or apple cider vinegar
1/4 teaspoon salt
1/4 teaspoon pepper
1/3 c. Parmesan cheese
Combine the radishes, cucumbers, and onions in a medium mixing bowl.
Add fresh herbs and minced garlic.
Whisk together olive oil, vinegar, salt, and pepper.
Pour over the vegetables, add Parmesan and toss to combine.
Serve immediately or chill.
Ruth Lahmayer Chipps, MS, RDN, CD is Communications Director for Jackson In Action and a Registered Dietitian Nutritionist. She develops Harvest of the Month recipes, blogs & videos. She is host of “Harvest of the Month” on WEAU-TV 13 (NBC). More at www.Lahmayer.com
Harvest of the Month is a partnership between Jackson County Department of Health and Human Services, Black River Memorial Hospital, Together for Jackson County Kids, Ho-Chunk Nation, UW Extension-Jackson County, Lunda Community Center, Boys and Girls Club, Hansen’s IGA, local school districts, The Library and the community. TV segments are hosted by Ruth Chipps, RDN, and air on NBC-TV (WEAU) in Eau Claire, Wisconsin.