by Guest | Oct 18, 2024 | Eat Well, Featured, Lunch & Snack Recipes, Recipes
This festive combination of high-fiber whole wheat flour and canned pumpkin, creamy high-protein Greek yogurt, and a delicious medley of fall spices will give your little ghouls and goblins the energy they need for all their fun-filled Halloween activities! These pancakes are easy-to-make, wholesomely nutritious, and packed with your favorite flavors of the Fall season.
Ingredients:
- ¾ cup nonfat Greek yogurt
- ¾ cup milk
- 2 tablespoons butter plus additional for cooking the pancakes
- 1 ½ cups whole wheat flour
- 2 teaspoons baking powder
- ¾ teaspoon baking soda
- ½ teaspoon kosher salt
- ¾ teaspoons ground cinnamon
- ½ teaspoon ground ginger
- ⅛ teaspoon ground nutmeg
- ¾ cup pumpkin purée (not pumpkin pie filling)
- 2 large eggs
- 2 tablespoons pure maple syrup or honey
- 1 teaspoon pure vanilla extract
-
FOR SERVING (Optional):
- Pure maple syrup
- Butter
- Chopped toasted pecans
- Vanilla greek yogurt
Instructions:
In a medium bowl, whisk together the Greek yogurt and milk. Set aside and let rest for 5 minutes.
In a small bowl or saucepan, melt the butter. Set aside to cool.
In a large mixing bowl, whisk together the whole wheat flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg until evenly combined.
To the bowl with the rested milk and yogurt, add the pumpkin puree, eggs, maple syrup, and vanilla. Whisk until well blended. Whisk in the melted, cooled butter.
Make a well in the center of the dry ingredients. Carefully pour in the wet ingredients. With a wooden spoon or rubber spatula, stir very gently, just until the flour disappears. The mixture will look lumpy. Let rest while the skillet preheats.
To cook: If you’d like to keep the pancakes warm between batches, preheat the oven to 200 degrees Fahrenheit and line a baking sheet with parchment paper. Preheat an electric griddle to 350 degrees F, or heat a large, nonstick skillet or cast iron skillet over medium low. Wait several minutes to allow the skillet fully preheat.
Melt a little butter on the skillet, or coat with nonstick spray. Scoop the batter into 1/4 cupfuls, leaving room for the pancakes to spread. Let cook on the first side until bubbles form on top and the edges of the pancakes look dry, about 4 minutes. Flip and cook on the other side, until the pancakes are golden and cooked through, about 2 to 3 minutes more. Adjust the heat as you go if the outsides begin to darken too quickly, before the insides are cooked through.
Repeat with remaining pancakes, adding more butter or nonstick spray to the skillet as needed and keeping the pancakes warm in the oven between batches as desired. Serve hot, with desired toppings.
Resource: https://www.wellplated.com/healthy-pumpkin-pancakes-recipe/
by Guest | Sep 16, 2024 | Being Well, Featured, Why I'm In
“WHY I’M IN …” An interview with Galena Flores, Program Assistant SNAP-Educator with Tillamook County Extension through Oregon State University and Tillamook Family YMCA
What drew you/your organization to partner with Tillamook County Wellness?
My first partnership with Tillamook County Wellness (TCW) was at the YMCA. Having lost my grandfather to diabetes, I became a Lifestyle coach teaching the National Diabetes Prevention Program, which was partnered with Tillamook County Wellness. They promote the program by helping recruit individuals at risk of developing type 2 diabetes. The year-long program taught individuals small lifestyle changes that would have a lasting impact on their health, reducing their chances of getting Type 2 Diabetes.
As my role in the community has changed, I have continued to work with TCW through different avenues and organizations. During my internship at the Tillamook County Community Health Center, I worked with TCW on a Health Literacy campaign that was published on the Tillamook County Wellness Facebook page and other social media platforms.
More recently, with my new role at Tillamook Extension, I have worked closely with TWC on different committees and projects, one of which is the Treasure Your Wellness map currently underway. I am also working with the Access to Physical Activity Committee as we work toward promoting the Salmonberry Trail and events like the bike rodeo and the Four Seasons of Forging events that will be going on in our community throughout the year.
What, if any, changes have you seen come about as a result of this work?
I have seen the prevalence of type 2 diabetes go down in Tillamook, along with the several established walking groups that are throughout the county and much more.
What have you learned from being involved in this work?
This community can do some very meaningful things by bringing different organizations together. I also learned about the Salmonberry Trail, which would be fantastic for our community, along with various other things.
What are your hopes for this work as it relates to you/your organization?
My hope is to empower our community to take control of their health. Through my work with Tillamook Extension, I am providing individuals with the resources and knowledge to be able to make informed decisions about their health. I hope to be able to impact my community with healthy recipes and knowledge about specific ingredients that they might not be sure about. I hope to be able to provide information to people about ways to be more physically active and feel more confident in the kitchen when preparing meals for themselves and their families. I hope to be able to encourage our low-income and underserved population on different ways to take care of themselves, which could be done by teaching them how to prepare nutritious meals with the items they are receiving at the food banks or educating them on different resources there are throughout the community they might not be aware of.
What are your hopes for this work as it relates to changing community health in Tillamook County?
I hope that people will be able to access the resources that my organization and TWC provide. I hope to truly impact our community in a positive way and inspire people to take care of themselves and, if possible, others.
Is there anything else you’d like to share?
TCW truly has its community’s best interest at heart, and many Tillamook County residents do not realize how much they are really affected by this organization. The work that is being done every day to improve this community’s health through different organizations is astonishing. I feel it is a beautiful thing, and we are so lucky to have such a grand coalition in our community.
Other wellness questions? Email us at info@tillamookcountywellness.org. For more local health and wellness information, visit www.tillamookcountywellness.org or follow Tillamook County Wellness on Facebook and Instagram.
by Guest | Aug 23, 2024 | Eat Well, Featured, Recipes
Looking for a delicious and healthy meal? Fish Tacos are the perfect choice!
Ingredients:
FISH
2 pounds cod fillets
3 Tablespoons lime juice (about 2 limes)
1 tomato, chopped
½ onion, chopped
3 Tablespoons chopped cilantro
1 teaspoon vegetable oil
¼ teaspoon cayenne pepper (optional)
¼ teaspoon black pepper
¼ teaspoon salt
SLAW
2 cups shredded cabbage (red or green)
½ cup chopped green onion
¾ cup nonfat sour cream or plain yogurt
8 corn tortillas (6-inch)
Directions:
- Wash hands with soap and water.
- Rinse or scrub fresh vegetables under running water before preparing.
- Preheat oven to 350 degrees F.
- Place fish in a baking dish.
- In a medium bowl, mix lime juice, tomato, onion, cilantro, oil, peppers and salt. Spoon the mixture on top of fish.
- Cover dish loosely with aluminum foil to keep fish moist.
- Bake 15 to 20 minutes or until fish is opaque and separates easily with a fork. If you have a food thermometer, the internal temperature should reach 145 degrees F.
- For the slaw: In a large bowl, mix cabbage and onion. Add sour cream and salsa; stir until mixed.
- Divide cooked fish among tortillas. Add ¼ cup of slaw to each. Fold over and enjoy!
- Refrigerate leftovers within 2 hours.
Notes
- Freeze extra lime juice to use later.
by Renee Aufdermauer | Jul 5, 2024 | Eat Well, Featured, Recipes, Uncategorized
Give this Healthy Peach Ice Cream from the ‘Little Sunny Kitchen’ blog a try! Made with only 4 ingredients in just 5 minutes—no ice cream maker required!
Ingredients:
- 4 cups frozen peaches
- 3 Tablespoons honey or agave nectar
- 1/2 cup natural yogurt
- 1 Tablespoon fresh lemon juice
Add the frozen peaches, honey or agave, yogurt, and lemon juice into a food processor and process until creamy. Serve immediately or transfer it to an airtight container and store it in the freezer for up to 1 month.
Resource: https://littlesunnykitchen.com/five-minute-peach-ice-cream/
by Guest | Jun 21, 2024 | Eat Well, Featured, Lunch & Snack Recipes, Recipes, Uncategorized
These kid-friendly strawberry chia yogurt pops offer a delicious, healthy way to cool down on a hot summer day! With a winning combo of brain-boosting omega-3 fatty acids, gut-healthy probiotics, and muscle-strengthening protein, this will surely be your new favorite treat to beat the heat.
Ingredients:
1 cup finely chopped strawberries
3 Tbsp honey
2 cups 2% or whole Milk Greek Yogurt
1 Tbsp chia seeds
2 tsp vanilla
6 popsicle sticks
Chia seed garnish (optional)
Instructions:
In a bowl, using a fork, mash ⅓ cup of the strawberries. Add honey and mash to soften. Stir in yogurt, chia seeds and vanilla.
Spoon and divide yogurt mixture into molds, tapping on counter to eliminate air bubbles. Sprinkle with more chia seeds on top (if using) and insert popsicle sticks.
Freeze until solid, 3 to 4 hours. To remove from mold, dip casing into cup of warm water to loosen yogurt pop.
Tip: For a fun decorative look, slice one strawberry. Fill molds halfway and slide a slice directly on wall; top with remaining yogurt mixture.
Submitted by: Lewis Martin, MS, RD, LD, Nutrition Director with Oregon Dairy Counsel
