by Michelle | Nov 9, 2018 | Recipes
Recipe Source: Recipe and photo from www.FoodHero.org
Number of servings: 2
Time for preparation (including preparation and cooking): 10 min
Ingredients:
3⁄4 pound asparagus, washed and trimmed (2 1/2 cups sliced)
1 teaspoon oil
3 Tablespoons slivered almonds
1⁄4 teaspoon salt
Pinch of black pepper
1⁄4 teaspoon sugar
1⁄8 teaspoon ginger powder
Directions
- Slice the asparagus diagonally into pieces about ¾ inch long.
2. Heat oil in a large skillet over medium heat. Add remaining ingredients. Stir and sauté until asparagus is a brighter green, 3-5 minutes.
3. Reduce heat to medium-low; cover and cook until the asparagus is just fork-tender. Avoid overcooking. Shake the pan occasionally to prevent sticking or burning.
4. Refrigerate leftovers within 2 hours.
by Michelle | Nov 1, 2018 | Being Well
One food drive is better than two. Tillamook High School’s Associated Student Body (ASB) teamed up with FFA to hold a community-wide canned food drive last week. The effort was a huge success, bringing in a grand total of over 4500 food items in just 5 days, a significant increase over last year’s haul of about 1000 items.
Student-led support of our local Food Bank has been happening for years. Both the ASB and FFA have been conducting their own annual food drives for as long as anyone can remember. The secret to this year’s success can be summed up in two words: Teamwork and Fun.
This year, organizers decided to try some new tactics. In addition to combining the two separate food drives into one, they added daily incentives and competitions to increase participation. The senior and freshmen classes competed as one team against the combined junior and sophomore classes. They offered “food-for-food” incentives like getting 2 cookies at lunch for a 2-can donation or a longer lunch period for 50% class participation. “Cheeseblock” classes competed to win a pizza party, resulting in the largest haul of 1800 items in one day.
Food donations were not limited to in-school activities. The community was invited to drop items off all week as well as donate food in lieu of paying admission to school sports events throughout the week. Paper bags were distributed throughout neighborhoods and students returned to collect many items.
Rachelle Metcalfe, ASB advisor, said she was very pleased with the overall outcome. “I am so proud of our student body. They really stepped up to make this such a success. And they made it fun for everybody.” Metcalfe noted that the event provided a good learning experience in that students had to consider the fact that not all families would be able to contribute food items. Student organizers strategized ways that would allow all students to benefit, while, at the same time, incentivizing participation.
Everyone benefits from activities like this that build community inside the school and out. This is what Wellness is all about.
by Michelle | Nov 1, 2018 | Recipes
Recipe Source: Recipe and photo from www.FoodHero.org
Number of servings: 6
Time for preparation (including preparation and cooking): 25 min
Ingredients:
1⁄2 pound lean ground beef (15% fat)
2 cups water
2 packages oriental flavor instant ramen-style noodles, broken into small pieces
16 ounces frozen Asian-style vegetables, or any other frozen vegetables
2 green onions, thinly sliced
1 Tablespoon fresh ginger or 1/4 teaspoon ground ginger
2 cloves garlic, minced, or 1/2 teaspoon garlic powder
Directions
- In a large skillet over medium-high heat (350 degrees in an electric skillet), brown ground beef and cook until no longer pink. Drain fat.
- Add 2 cups of water and ONE seasoning packet to cooked beef and mix well.
- Add frozen vegetables, green onion, ginger, and garlic and bring to a boil over high heat.
- Add ramen noodles, reduce heat to low, and simmer 3-5 minutes until vegetables are tender, stirring occasionally.
- Refrigerate leftovers within 2 hours.
by Michelle | Oct 25, 2018 | Eat Well, Recipes
Serves 5
INGREDIENTS
2.5 oz. cream cheese
6.5 oz. cheese, cheddar, yellow, reduced fat, shredded
1/3 cup yogurt, low-fat, plain
2 Tablespoons milk, 1% low-fat
20 crackers, whole grain, low-salt
INSTRUCTIONS
Place cream cheese and cheddar cheese in a food processor and blend until smooth.
Add yogurt and milk. Puree again until smooth.
Transfer dip to a serving bowl.
Serve with whole grain crackers.
Refrigerate leftovers.
NUTRITIONAL FACTS
Calories: 216, Total Fat: 12.40 g, Saturated Fat: 6.75 g, Cholesterol: 30.64 mg, Sodium: 360.65 mg, Calcium: 378.88 mg, Protein: 13.57 g, Carbohydrates: 13.43 g, Dietary Fiber: 1.68 g
Dietitian’s Tip: A fun way to get calcium, protein and whole grains.
by Michelle | Oct 25, 2018 | Why I'm In
Tillamook County Wellness continues its work because of the extraordinary level of engagement and collaboration among partners, volunteers and the community. The series “Why I’m In,” features what has inspired and motivated people to work toward a common goal of improving community health.
“WHY I’M IN …” Anne Goetze, Senior Director of Nutrition Affairs, Oregon Dairy and Nutrition Council (ODNC)
What drew you/your organization into Tillamook County Wellness?
Goetze: The Oregon Dairy and Nutrition Council serves on behalf of farmers and processors in Oregon to build confidence and trust in dairy and the important role dairy foods play in a healthy diet. In 2014, we proposed a Learning Connection Town Hall event to our statewide partners in nutrition and health, and they all pointed to Tillamook County. We found a group of very strong leaders committed to wellness and were off and running. At the Town Hall in 2015 Commissioner Baertlein shared his vision for a “Year of Wellness” and launched what has become a successful countywide effort. It was a natural fit. It was the right thing to do.
What, if any, changes have you seen come about as a result of this work?
Goetze: Through this work, the community is generating connections at an even deeper level to work toward a common goal for greater impact. For example, the YMCA is now collaborating with the Columbia Pacific CCO to offset membership fees for families on the Oregon Health Plan and they are partnering with Northwest Senior & Disability Services and local healthcare providers to offer year-long Diabetes Prevention Classes. At the end of our first year, the Y reported continuous increases in membership since the Year of Wellness began – something that had never happened before.
What have you learned from being involved in this work?
Goetze: This experience has reinforced that theoretical principles can be translated in practical ways. I have never worked on a project quite like this. It has all the right elements. It’s based on solid, reliable, evidence-based research and it incorporates community connectivity and shared values. Bringing people together with a common vision is really powerful.
What are your hopes for this work as it relates to you/your organization?
Goetze: We know that healthy eating helps prevent disease and that dairy products are an irreplaceable part of a healthy diet. Every week there are more studies that support the consumption of dairy foods, whole grains, vegetables, fruits and protein foods to prevent diabetes and improve health. We are excited to share this through Tillamook County Wellness.
What are your hopes for this work as it relates to changing population health in Tillamook County.
Goetze: Of course I want people to make healthier food choices and be more physically active. I want people to love food and to be well. This doesn’t have to be complicated. People often put off making these changes because they feel overwhelmed. It’s really about taking small steps. There’s something here for everyone.
