“Healthy eating not only tastes great but looks gorgeous, colorful and appetizing. Enjoy our Harvest of the Month photographs from 2018 ”












Photography: Katie Schmidt; Recipes/Food Styling: Ruth Chipps
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White Bean Spinach & Tomato Jumble Recipe 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. September features cooking demos on WEAU-TV 13, Eau Claire, Wisconsin and a taste-testing event at Black River Memorial Hospital. A video of each Harvest of the Month recipe is also available at www.brmh.net/recipes.
Watch WEAU-TV-13 Thurs Jan. 17, 4 p.m. Newscast. “Beans” live cooking demo with Black River Memorial Hospital Registered Dietitian Nutritionist, Ruth Lahmayer Chipps, MS, RDN,CD
BRMH Hospital - Harvest of the Month Bean Event –Wed. Jan.23, 11:30am – 12:30 pm. Black River Memorial Hospital Café, Black River Falls, Wisconsin.
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 Registered Dietitian Nutritionist at Black River Memorial Hospital. She develops B-WELLthy Harvest of the Month recipes and videos and is a member of the Academy of Nutrition & Dietetics.
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
To view a video of the recipe and printable recipe, go to www.JacksonInAction.org/recipes
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
Media Release
Contact:
Ruth Lahmayer Chipps, MS, RDN, CD 711 West Adams St. Black River Falls, WI 54615 Phone: (715)284-1348 Email: chippsr@brmh.net
Jan. 2, 2019, Black River Falls, Wis. For immediate release
Dried beans are the feature in January for Jackson In Action’s Harvest of the Month. They are a whole food with many varieties from pinto to navy, lima, black, garbanzo, kidney and great northern.
Beans can be made into a tasty dip: Puree cooked (or canned) beans with garlic, lemon juice, olive oil and seasonings of your choosing. Serve with pita chips or sliced veggies.
Beans can be added to salads, omelets, burritos, tacos, chili, & soups. Substitute beans for meat in recipes.
Feature beans in a breakfast burrito: Scramble eggs with chopped veggies of your choice. Add beans, sprinkle with cheese. Serve in tortillas with salsa and sliced avocado.
January brings cooking demos with beans on WEAU-TV 13, Eau Claire, Wisconsin and a taste-testing event at Black River Memorial Hospital. A video of each Harvest of the Month recipes is also available at www.brmh.net/recipes. Following are the event details: ·
WEAU-TV-13 (NBC), Thurs. Jan. 17th - 4p.m. Live Newscast - Harvest of the Month with BRMH Registered Dietitian Nutritionist Ruth Chipps cooking White Bean & Spinach Jumble.
BRMH Hospital - Harvest of the Month Dried Beans–Wed. Jan. 23, 11:30am – 12:30 pm. Black River Memorial Hospital Café, Black River Falls, Wisconsin.
“Dried beans are the cornerstone of the Mediterranean style of eating - considered to be the most healthful way for people to eat,” explained Ruth Lahmayer Chipps, MS, RDN, CD, Black River Memorial Hospital Nutritionist. “This month, we are preparing a simple recipe that is packed with flavor, color and good nutrition. White Bean, Spinach and Tomato Jumble is a crowd pleaser and can be a vegetarian entrée or a side dish.”
A video of the recipe is posted at www.BRMH.net/recipes. More videos and recipes are available at www.JacksonInAction.org/recipes. photo: Katie Schmidt
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. www.JacksonInAction.org
See the Recipe and Print it HERE
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By Kendal Schmitz, Viterbo University Senior Nutrition & Dietetics Student
Legumes are a broad category of seeds that grow in pods, while beans are the seed from different variety of plants. Beans are always legumes, but legumes aren’t always beans. For example, legumes can be broken into different subcategories including: Beans, lentils, peas and peanuts. Some examples of beans include chickpeas, kidney beans, black beans, pinto beans and navy beans. There are over 20 different species of legumes varying in shape, texture, color, and taste. A great benefit to beans and legumes are that they are nutritious, inexpensive, and versatile.
Harvest of the Month for Jackson County, Wis. is DRIED BEANS
Nutrition Facts:
· Low in fat
· High in protein containing 15-20 g per cup
· Rich in magnesium, folate, zinc, copper, iron and phosphorus
· Great source of dietary fiber
How to incorporate legumes and beans into your regular diet:
· Add beans or legumes to a homemade soup or stew
· Make a lentil curry with your favorite spices and herbs.
· Blend beans, garlic, lemon juice and olive oil into a spread. Serve with veggies/add to a veggie wrap.
· Substitute hamburgers for lentil or black bean patties.
· Prepare vegetarian tacos with beans, lettuce, onion, tomato and avocado.
Kendal Schmitz is a Senior Nutrition & Dietetics Student at Viterbo University in La Crosse, Wisconsin. She is from Minnesota and is studying the connection between diet and cancer.
Watch the Harvest of the Month Recipe Video - “WHITE BEAN, SPINACH & TOMATO JUMBLE” here
by Hannah Robaczewski, RDN
It really is the best time of the year! And along with the best time of the year comes the best meals with those we love. While you may be tempted to make some choices you may regret later, here are eight tips to help you enjoy the holiday season and feel great afterward!
1. Plate size. Plate size. Plate size. Having a large, empty dinner plate staring you down during a meal can be intimidating. It may pressure you to fill the plate with more food than you can handle. Instead, reach for a smaller plate. The fuller it looks, the less likely you are to overeat.
2. Watch your step. Be sure to keep yourself far enough away from foods that are easy to mindlessly eat. A bowl of snacks can be easily eaten while distracted. Be sure to separate yourself if feeling too tempted!
3. Put those utensils down! Between bites, try to put your utensil down. Take time to listen and talk with others at a meal. This allows you to take your time during a meal instead of rushing to finish. It gives you more time to catch up with others, while your stomach has time to tell you when it’s full. Be sure to chew and swallow first!
4. Remember, you can always go back. You may feel tempted to take various servings your first time through the dinner line, but this can also add pressure later on when you’re feeling full. Who wants to waste food? Start with portions you know you will finish. After that, head back for what you know you want.
5. Be a good host! Offer to help bring in gifts out from the car or clean some dishes. It adds brownie points with the in-laws while using up some extra calories!
6. Drinks! . . . In moderation. Remember that alcohol carries a higher amount of calories per serving than fats, carbohydrates, or proteins. It can sneak unwanted extra calories into your celebrations that you may regret later.
7. Back to the basics. This is a tip we all know, but it goes to prove itself useful! Fill your plate with fruits and vegetables first. You’ll feel more satisfied on smaller portions of other high calorie foods.
8. Offer another option. While many meals are full of high-calorie recipes you’ll love, do some research and offer a recipe you feel leans on the healthier side. This encourages healthy choices for others as well as yourself at any celebration!
However you celebrate this holiday season, rely on these eight tips to make it a guilt-free celebration!
Hannah Robaczewski is a Wisconsin local, practicing as a nutrition services director in long term care.
Harvest of the Month - Roasted Turnip Tater Mash Photo: Katie Schmidt
By Ruth Lahmayer Chipps, MS, RDN, CD Jackson In Action Communications Director
It’s Turnip Time!
Turn up the heat!
Harvest of the Month is a Jackson County, Wisconsin initiative that highlights a different produce item every month. September features cooking demos on WEAU-TV 13, Eau Claire, Wisconsin and a taste-testing event at Black River Memorial Hospital. A video of each Harvest of the Month recipe is also available at www.brmh.net/recipes.
Watch WEAU-TV-13 Thurs Dec. 20, 4 p.m. Newscast. “Turnip” live cooking demo with Black River Memorial Hospital Registered Dietitian Nutritionist, Ruth Lahmayer Chipps, MS, RDN,CD
BRMH Hospital - Harvest of the Month Turnip Event –Wed. Dec. 19, 11:30am – 12:30 pm. Black River Memorial Hospital Café, Black River Falls, Wisconsin.
Turnips take the stage this month!
Turnip Tips & Nutrition
· A one-cup serving of turnips has 34 calories, dietary fiber, and vitamin C.
· The best way to store turnips is wrapped in plastic and refrigerated for up to two weeks.
Harvest of the Month
Turnip Info.Click Here
Ruth Lahmayer Chipps, MS, RDN, CD is Communications Director for Jackson In Action and Registered Dietitian Nutritionist at Black River Memorial Hospital. She develops B-WELLthy Harvest of the Month recipes and videos and is a member of the Academy of Nutrition & Dietetics.
Pairing turnips with taters means the end result is a great tasting mash that is lower in carbs!
Servings: 10 (Approx.1/2 c. ea.)
INGREDIENTS
10 Medium red potatoes: Skin on and quartered
2 Turnips: peeled and cubed
2 Tablespoons olive oil
2 teaspoons minced fresh garlic
Salt and Pepper—sprinkle lightly
1/2 teaspoon fresh thyme leaves, finely chopped
1/2 Cup low fat milk, warmed
2 Tablespoons melted butter
Method:
Place turnips and potato on a baking sheet in a single layer and drizzle with olive oil. Season with salt and pepper. Roast the vegetables for 20 minutes. Stir the veggies and continue roasting for 15- 20 minutes longer. The potatoes and turnips will be tender and lightly golden brown when finished.
Transfer to a mixing bowl. Add the milk, melted butter and thyme and mash using a hand-held potato masher (for a lumpier mash) or use a stand mixer fitted with the paddle attachment and blend on medium speed until creamy. Taste the mash and season with additional salt and pepper to taste, if necessary.
Perfect holiday side dish~
Approx. nutrition information per 1/2 c. Serving. Approx. 150 Calories, 5g Fat, 24g Carb., 3g Protein, 3g Fiber
MORE RECIPES: www.JacksonInAction.org/recipes
To view a video of the recipe and printable recipe, go to www.JacksonInAction.org/recipes
Dec. Harvest of the Month B-WELLthy Recipe
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.
By Allison Stoeffler, Jackson In Action Contributor
Turnips are an underutilized root vegetable available at your grocery store all year long, but have their peak season from October-March. Humans have been reaping the health benefits of this vegetable for over 2,000 years, and for good reason. Here’s why:
The potassium and fiber content of turnips make them an effective at helping to lower blood pressure, which in turn reduces risk of atherosclerosis, heart attack, and stroke.
The fiber in turnips also promotes good gut health and may help improve digestion.
Turnips contain vitamin C and ascorbic acid, which boosts the immune system the boost for the upcoming winter. One half cup of turnips accounts for 15% of the daily recommended amount of vitamin C.
The combination of vitamin C, vitamin E, manganese, and beta carotene found in turnips gives them an antioxidant effect in reducing inflammation.
Turnips are low in calories, fat, and sodium. ½ cup of turnips counts as a serving of vegetables, and they are a tasty way to add to the 2 ½ cups per day of vegetables that is recommended for most individuals.
At the store or farmers’ market, look for turnips with smooth skins and crisp green tops. The bulb of the turnip should be white on the bottom and purple on the top. Smaller turnips will be sweeter, so those are the best option if you plan on eating them raw.
Wash the turnips under warm water with a vegetable brush.
Peel the turnips if you prefer them that way.
Cut off the greens and use them separately if desired.
Slice, dice, chop, or leave the turnip whole.
Cooking Options:
Bake at 400⁰F for about 45 minutes
Boil in water for 20-30 minutes. If desired, mash them as you would with potatoes.
Microwave with a few tablespoons of water for 6-9 minutes. Remove from microwave and let them sit covered for 3 minutes.
Add to soups, stews, salads, casseroles, or whatever dishes you would like!
Pairs well with rosemary, thyme, cinnamon, ginger, cumin, or basil
Ingredients:
Turnip Medley
2 turnips
2 medium sized carrots
8-10 Brussels sprouts
2 tbsp. extra virgin olive oil
Preheat oven to 400 degrees. Place peeled and cut turnips, carrots, and Brussels sprouts onto a large sheet pan Then drizzle with olive oil and sprinkle with salt and pepper. Toss together. Bake for about 25 minutes, turning half way through. Remove from oven and toss with balsamic vinegar. Top with cranberries and enjoy.
Directions:
Boil turnips, potatoes and garlic in water to cover. Cook until tender. Mash until smooth, adding milk to desired texture and salt and pepper to taste. Serves 4
Allison Stoeffler is from the “Apple Capitol” of Minnesota and a senior Nutrition & Dietetics Student at Viterbo University in La Crosse, WI
“Watch the Live Cooking Demo on Turnips with Ruth Lahmayer Chipps on Thursday Dec. 20 on WEAU-TV 13(NBC-TV Eau Claire, Wis).
You can also taste the recipe at BRMH-Cafe on Wed. Dec. 19 from 11:30am - 12:30pm”
by Kendal Schmitz, Viterbo University Senior Nutrition & Dietetics Student
The United States imports more squash than any other country in the world! On top of that, within the U.S., about 400 million pounds of squash are produced each year. Winter squash originated in Central and South America, and people have been consuming it for over 10,000 years. China and India are now the top producers of this vegetable.
One cup of winter Squash contains only 80 calories.
The rich colors of winter squash come from its carotenoid content, which may help improve eyesight.
Squash seeds deliver great nutrients such as protein, zinc, magnesium, iron and phosphorus.
Winter squash is botanically classified as a fruit because it contains seeds.
1 acorn squash, halved/ seeded
3/4 cup chopped ripe tomato
2 scallions or green onions—thinly sliced
1/4 tsp dried sage
Salt and pepper to taste
2 tbsp water
1/2 cup cheddar cheese—cut into cubes
Preheat oven to 400 degrees F
Place the squash halves in a roasting pan, cut side up
Add about an inch of water to the bottom of the pan
Combine tomatoes and scallions or onions
Season with sage, salt and pepper to taste
Mix well and divide the mixture evenly among the squash halves
Spoon 1 tablespoon of water over each and cover loosely with aluminum foil
Cook for 1 to 1 1/2 hours, or until squash is tender when pierced by a fork
Divide cheese cubes evenly on top of squash halves, cook 5 more minutes and serve.
“Taste the featured Harvest of the Month Recipe at Black River Memorial Hospital (Cafe) on Tues. Nov. 20 from 11:30 am - 12:30 pm”
Kendal Schmitz is a Senior Nutrition & Dietetics Student at Viterbo University in La Crosse, Wisconsin. She is from Minnesota and is studying the connection between diet and cancer.
Harvest of the Month - Squash Apple Bake with Sage photo: Katie Schmidt
By Ruth Lahmayer Chipps, MS, RDN, CD Jackson In Action Communications Director
It’s Squash Season
Harvest of the Month is a Jackson County, Wisconsin initiative that highlights a different produce item every month. September features cooking demos on WEAU-TV 13, Eau Claire, Wisconsin and a taste-testing event at Black River Memorial Hospital. A video of each Harvest of the Month recipe is also available at www.brmh.net/recipes.
WEAU-TV-13 Tues. Nov. 13, 4 p.m. Newscast. “Squash” live cooking demo with Black River Memorial Hospital Registered Dietitian Nutritionist, Ruth Lahmayer Chipps, MS, RDN,CD on Tues. Nov. 13 at 4 p.m.
BRMH Hospital - Harvest of the Month Apple Event –Tues. Nov. 20, 11:30am – 12:30 pm. Black River Memorial Hospital Café, Black River Falls, Wisconsin with Kendal Schmitz, Viterbo University Senior Nutrition & Dietetics Student.
Featured Squash Recipe with Apples & Sage
Squash Nutrition
One cup of winter squash contains only 80 calories, and it has very low amounts of fat and sodium.
The rich colors of winter squash come from its carotenoid content, which may help improve eyesight .
Harvest of the Month
Squash Info.Click Here
Ruth Lahmayer Chipps, MS, RDN, CD is Communications Director for Jackson In Action and Registered Dietitian Nutritionist at Black River Memorial Hospital. She develops B-WELLthy Harvest of the Month recipes and videos and is a member of the Academy of Nutrition & Dietetics.
Use Butternut or any favorite seasonal squash. A vegetable peeler can help remove the skin.
Servings: 8 (Approx.2/3 c. ea.)
INGREDIENTS
5 c. Butternut squash
4 c. Granny Smith apples
¼ c. Butter, melted
1/2 c. Brown sugar, packed
1 Tbsp. Flour
1 tsp. Salt (optional)
½ tsp. ground mace (or allspice)
½ tsp. Dried sage or 1 Tbsp. fresh sage (very finely chopped)
Method:
Peel and cut squash and apples into 1 inch pieces slices. Place in a large bowl. Melt butter and add with rest of ingredients. Stir well. Put in a large casserole. Cover and bake at 350 until squash and apples are soft. Stir. May take up to one hour. Check at 45 min. with the tip of a small sharp knife.
Perfect holiday side dish~
Approx. nutrition information per 2/3 c. Serving.
MORE RECIPES: www.JacksonInAction.org/recipes
To view a video of the recipe and printable recipe, go to www.JacksonInAction.org/recipes
Watch the B-Wellthy Recipe Video Here
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.
Black River Memorial Hospital celebrated Great Lakes Apple Crunch Day 2018 and joined nearly 1.7 million cruncher’s at noon on Thurs. Oct. 11, 2018. @GreatLakesAppleCrunch #WIGreatLakesAppleCrunch
Black River Memorial Hospital (BRMH) has been recognized as a GOLD recipient of the 2018 Workplace Health Achievement through the American Heart Association (AHA). AHA has defined best practices for employers to use to build a healthy workplace for their employees. Companies are measured on how well they have implemented these practices. BRMH is being recognized at the GOLD level for achieving a score of 186 out of a possible 217 points.
BRMH Human Resources Director, Rob Stapel, and wellness team chairman said, “We’re very proud to receive this recognition. Our goal as a wellness team is to continue to improve the health of BRMH’s workforce from one year to the next.” Staff can take advantage of a number of wellness benefits such as financial assistance toward a gym membership, exercise equipment, wellness coaching, and smoking cessation programs.
BRMH Athletic Trainer and Wellness Team member, Dawn Jacobson helped develop BRMH workplace wellness challenges. One program is the B-WELLthy Mile Club, a walking or running program that is a year-long challenge to reach 100, 250 or 500 miles. “We are hoping to expand our programs beyond BRMH and assist area employers in organizing wellness programs for their employees.” For more information on the worksite wellness programs available, visit www.brmh.net/services/worksite-wellness.
B-WELLthy is Black River Memorial Hospital’s Wellness Brand for staff and the community.
As a benefit of Gold recognition for the 2017-2018 cycle of the Workplace Health Achievement Index, Black River Memorial hospital received recognition in Forbes magazine, on sale in newsstands beginning September 18, 2018. Click here to see a digital version.
Only 15 percent of the organizations that participated in the 2017-2018 cycle received Gold level recognition. More: heart.org/workplacehealth.
Receiving the 2018 Workplace Health Achievement through the American Heart Association are members of the BRMH Wellness Team. Pictured in the back row are Linda Olson, RN, Dawn Jacobson, Athletic Trainer and Human Resources Director, Rob Stapel. Seated in the front row is Clinical Dietitian Ruth Chipps and Diagnostic Imaging Technician, Mark Thompson. Team members missing from the photo are Becky Windsor and Nicole Schweitzer.
By Allison Stoeffler, Jackson In Action Contributor
Humans have been consuming apples since 6500 B.C., and for over 1,500 years, apples have been utilized for their health benefits.
During the 1860s, “eat an apple before bed, and you’ll keep the doctor from earning his bread” started circulating. Fast forward to today, and everyone knows that “an apple a day will keep the doctor away.” However, this light-hearted saying does have some truth to it.
Apples are a nutrient-dense food that offers many health benefits.
One medium apple provides 18% of the daily value for fiber and 14% of the daily value for Vitamin C based on a 2,000 calorie diet
Phytochemicals
Phytochemials are non-nutrient compounds found in plants. The consumption of the phytochemicals found in apples has been associated with inhibiting the growth of cancer cells in the pancreas, colon, breast, and liver. They can also boost the body’s immune functions, reduce the risk or effects of asthma, and clean your teeth!
Fiber
Fiber is an indigestible form of carbohydrate that is abundant in apples, especially in their peels. Fiber is effective in approving gut health, which helps to prevent diarrhea or constipation and reduces the risk of developing colorectal cancer. In addition to that, the fiber found in apples helps to stabilize blood sugar levels throughout the day by releasing glucose more slowly. Lastly, soluble fiber is associated with heart health because of its ability to lower LDL (“bad cholesterol”) and raise HDL (“good cholesterol”).
Antioxidants
Apples are an antioxidant-rich food, which means they help to reduce inflammation throughout the body. Because of this, frequent consumption of apples has been associated with a reduced risk of developing inflammatory diseases, such as arthritis or gout. These antioxidants also relieve oxidative stress in the brain, helping to prevent neurological diseases like Parkinson’s and Alzheimer’s. Vitamin C, an important antioxidant found in apples, has consistently been shown to strengthen the immune system.
Apples can keep you full on minimal calories, which reduces the risk of developing obesity, type 2 diabetes, sleep apnea, high blood pressure, and other weight-related issues. They are also free of sodium and fat, so swapping a salty, high fat snack, like potato chips, for an apple can reduce your risk of developing high blood pressure and cardiovascular disease.
Ingredients:
2 large apples, cut into small pieces
¼ cup apple juice
¼ cup water
¼ teaspoon ground cinnamon
Dash of ground nutmeg
¼ teaspoon vanilla extract
Directions:
Combine juice, water and spices. Put apples in a loaf pan; pour liquid over apples. Bake at 350°F for 35 to 45 minutes or microwave on high for 6 to 8 minutes. If microwaving, stir every 3 minutes. Serves 2
Harvest of the Month
Taste the featured recipe on Oct. 17 at Black River Memorial Hospital, More info here
Allison Stoeffler is from the “Apple Capitol” of Minnesota and a senior Nutrition & Dietetics Student at Viterbo University in La Crosse, WI
By Ruth Lahmayer Chipps, MS, RDN, CD ---Jackson In Action Communications Director
Apple trees are cultivated worldwide, and are the most widely grown species in the genus Malus. The tree originated in Central Asia, where its wild ancestor, Malus sieversii, is still found today. Apples were brought to North America by European colonists and have religious and mythological significance in many cultures, including Norse, Greek and European Christian traditions.
Cook it: Everything is better with apples. They pair very well with cinnamon, nutmeg and ginger.
Harvest of the Month is a Jackson County, Wisconsin initiative that highlights a different produce item every month. September features cooking demos on WEAU-TV 13, Eau Claire, Wisconsin and a taste-testing event at Black River Memorial Hospital. A video of each Harvest of the Month recipe is also available at www.brmh.net/recipes.
Celebrate Apples with these events:
WEAU-TV-13 Thurs Aug. 13, 4 p.m. Newscast. “Cabbage” live cooking demo with Black River Memorial Hospital Registered Dietitian Nutritionist, Ruth Lahmayer Chipps, MS, RDN,CD on Thurs. Oct. 11 at 4 p.m.
BRMH Hospital - Harvest of the Month Appple Event –Wed. Oct. 17, 11:30am – 12:30 pm. Black River Memorial Hospital Café, Black River Falls, Wisconsin.
Crunch and Apple at BRMH Hospital Cafe!
Apple Nutrition Apples have virtually no fat. One medium apple has about 80 Calories and a good source of fiber.
Harvest of the Month
Apple Info.Click Here
Ruth Lahmayer Chipps, MS, RDN, CD is Communications Director for Jackson In Action and Registered Dietitian Nutritionist at Black River Memorial Hospital. She develops B-WELLthy Harvest of the Month recipes and videos and is a member of the Academy of Nutrition & Dietetics.
Speed up the prep by purchasing cole slaw mix. Vanilla yogurt gives just the right sweet to this crunchy delight.
Servings: 10 (Approx.1/2 c. ea.)
INGREDIENTS
3 c. Cabbage, shredded (Approx. 1 bag)
2 c. Apples, sliced thin
1 c. Celery, sliced diagonally
DRESSING:
1/3 c. Plain lowfat yogurt (or plain Greek Yogurt or light sour cream) or vanilla yogurt
2 Tbs. Pineapple juice (or honey) - omit if using vanilla yogurt
½ t. Prepared mustard (or 2 t. Dijon mustard)
½ t. Celery seeds
2 Tbsp. apple cider vinegar (more or less)
¼ c. Mayonnaise (optional)
Per ½ c. Serving (Makes 10 Serv.)
¾ c. Sliced almonds or slivered
¾ c. Dried cranberries (craisins) or other dried fruit, minced
PREPARATION:
Combine vegetables
Combine dressing. Taste and adjust. Add to vegetables.
Serve immediately or chill and serve. A tasty side dish or topping for sandwiches. Use your favorite seasonal apple variety. Adapted from Celebrating a Healthy Harvest Recipes--Cookbook)
Variations…Add grilled chicken and other vegetables such as carrots, bell peppers, etc.
MORE RECIPES :www.JacksonInAction.org/recipes
photo: Katie Schmidt
To view a video of the recipe and printable recipe, go to www.JacksonInAction.org/recipes
For this and more recipes visit http://www.brmh.net/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
Jackson County Diabetes Education Alliance Hosts The Happy Factor
Nationally recognized Dr. Christy Secor, will present The Happy Factor – From Surviving to Thriving, at the Wellness Fair on Saturday, November 3, 2018. The event will be held at the Comfort Inn & Suites in Black River Falls. Sponsoring the Wellness Fair is the Jackson County Diabetes Education Alliance.
The event is free to the public and goes from 9 a.m. to noon with prizes, exhibits and cooking demos. Diabetes risk screenings and refreshments will also be available.
Dr. Secor is an award-winning national speaker whose humor urges us to be grateful for the many gifts surrounding us, every day. From 10:00 to 11:00 a.m. she will share what she has learned about how our thoughts, emotions and actions hold us back. She will identify new choices to move us toward a happier life.
To register for The Happy Factor and Wellness Fair, call 715-284-3629. Or, register online at www.brmh.net/happy. Registered guests will be entered into a drawing for an activity tracker.
The Jackson County Diabetes Education Alliance is a group of community partners that include the Diabetes Education & Support Group, Black River Memorial Hospital Partners, Jackson in Action Coalition Members, Jackson County Public Health and Ho-Chunk Nation Department of Health.
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By Ruth Lahmayer Chipps, MS, RDN, CD ---Jackson In Action Communications Director
There are at least a hundred different types of cabbage grown throughout the world, but the most common types in the United States are the Green, Red, and Savoy varieties.
Cook it: Cabbage can be steamed, boiled, braised, microwaved, stuffed, or stir-fried, and eaten raw.
Harvest of the Month is a Jackson County, Wisconsin initiative that highlights a different produce item every month. September features cooking demos on WEAU-TV 13, Eau Claire, Wisconsin and a taste-testing event at Black River Memorial Hospital. A video of each Harvest of the Month recipe is also available at www.brmh.net/recipes.
Celebrate Cabbage with these events:
WEAU-TV-13 Thurs Aug. 13, 4 p.m. Newscast. “Cabbage” live cooking demo with Black River Memorial Hospital Registered Dietitian Nutritionist, Ruth Lahmayer Chipps, MS, RDN,CD on Thurs. Sept. 20 at 4 p.m.
BRMH Hospital - Harvest of the Month Cabbage Event –Thurs. Sept. 27, 11:30am – 12:30 pm. Black River Memorial Hospital Café, Black River Falls, Wisconsin.
Cabbage Nutrition Cabbage has virtually no fat. One cup of shredded raw cabbage contains 50 calories and 5 grams of dietary fiber. It also contains 190% of the recommended daily amount of vitamin C. Cabbages are also an excellent source of fiber, vitamin K, calcium, potassium, and magnesium.
Harvest of the Month
Cabbage Info.Click Here
Ruth Lahmayer Chipps, MS, RDN, CD is Communications Director for Jackson In Action and Registered Dietitian Nutritionist at Black River Memorial Hospital. She develops B-WELLthy Harvest of the Month recipes and videos and is a member of the Academy of Nutrition & Dietetics.
Kimchi is a traditional fermented cabbage dish from Korea. This quick recipe includes some of the key intense flavors.
Servings: 6 (Approx. 2/3 c. ea.)
INGREDIENTS
2 Tbsp. olive or dark sesame oil
2 scallions, cut into ½” pieces, plus more, sliced
2 garlic cloves
1 1” piece peeled ginger, chopped
2 Tablespoons gochujang or other chili sauce (sriracha)
1 Tablespoon fish sauce (can substitute soy sauce)
1 Tablespoon unseasoned rice vinegar
2 t. Soy sauce or ponzu (optional)
2 t. maple syrup
1 Tbsp. sesame seeds
½ head green cabbage, cut into 1” strips
Kosher salt (optional) photo: Katie Schmidt
Heat oil in a large skillet over medium high heat. Add scallions, garlic, ginger, gochujang, fish sauce, rice vinegar, optional soy/ponzu and maple syrup. Add cabbage and cook, tossing often, until crisp-tender, about 5 minute. Sprinkle with 1 Tbsp sesame seeds and optional salt.
Serving suggestion: After cabbage is cooked, add one egg per person to top of cabbage. Reduce to simmer, cover and serve when egg is cooked. Other protein options: add cooked chicken, beef or pork at the end of the cooking process. Vegetarian: add cubed firm tofu and chopped peanuts . Makes 6 Servings. Per 2/3 c. Serving: Approx. 130 Calories, 4g Fat, 15g Carb. 3g Fiber, 4g Protein
To view a video of the recipe and printable recipe, 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
August 1, 2018, Black River Falls, Wis. For immediate release
Bell peppers are teaming in gardens during August and they are the star of Jackson In Action’s Harvest of the month recipe: Gazpacho—a chilled traditional Spanish soup. Fresh tomatoes, bell peppers, onions, celery, cucumbers, garlic, olive oil, vinegar and spices make the base. Vary the garden goodies as available. Harvest of the Month is a Jackson County initiative that highlights a different produce item each month. August features bell pepper cooking demos on WEAU-TV 13, Eau Claire, Wisconsin and a taste-testing event at Black River Memorial Hospital. A video of each Harvest of the Month recipes is also available at www.brmh.net/recipes. Following are the event details:
· WEAU-TV-13 Thurs. August 16, 4 p.m. Newscast. “Peppers” live cooking demo with Black River Memorial Hospital Registered Dietitian Nutritionist, Ruth Lahmayer Chipps, MS, RDN, CD.
· BRMH Hospital - Harvest of the Month Peppers Event –Wed. August 29, 11:30am – 12:30 pm. Black River Memorial Hospital Café, Black River Falls, Wisconsin.
“Bell peppers are a colorful seasonal favorite that fit many recipe options,” explained Ruth Lahmayer Chipps, Registered Dietitian Nutritionist at Black River Memorial Hospital. “As bell peppers are vine-ripened, they take on a rich red color and ultra-sweet flavor. Our “Gazpacho” recipe this month is cool and refreshing. It’s filled with flavor and garden vegies. Grab your blender and chill-out with this tasty and fun recipe.”
Bell Pepper Nutrition: Bell peppers are one of the most nutrient-dense foods available. Though a 3 1/2-oz serving of raw bell pepper provides only 20 calories (mostly as carbohydrate and fiber), it is a good source of nutrients, including vitamin C, beta-carotene, vitamin K, thiamine, folic acid, vitamin B6, as well as fiber.
PREP TIME: 20 MINUTES TOTAL TIME: 25
Hot pepper sauce – as desired
Black ground pepper to taste
Sour cream for top
Minced cilantro (optional)
Garnish: Cherry tomatoes/ sliced, yellow/green bell pepper pieces
Method:
Place all ingredients in food processor or blender and blend until vegetables are in very small pieces. Serve in bell pepper bowls (cut off top ¼ of pepper to form a bowl), topped with sour cream, if desired. Optional minced cilantro.
Makes approx.6 Servings (6 oz. ea.) Approx. 90 Calories per serving, 5g fat, 9g Carb, 2g Fiber,1 g 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. www.JacksonInAction.org
To view a video of the recipe and printable recipe, go to www.JacksonInAction.org/recipes
Photo: Katie Schmidt
Video is also available at www.brmh.net/recipes
By Ruth Lahmayer Chipps, MS, RDN, CD ---Jackson In Action Communications Director
Bell peppers are teaming in gardens during August and they are the star of this chilled traditional Spanish soup. Fresh tomatoes, bell peppers, onions, celery, cucumbers, garlic, olive oil, vinegar and spices make the base. Vary the garden goodies as available.
Harvest of the Month is a Jackson County, Wisconsin initiative that highlights a different produce item every month. August features bell pepper cooking demos on WEAU-TV 13, Eau Claire, Wisconsin and a taste-testing event at Black River Memorial Hospital. A video of each Harvest of the Month recipe is also available at www.brmh.net/recipes.
Celebrate Peppers with these events:
WEAU-TV-13 Thurs Aug. 13, 4 p.m. Newscast. “Eggplant” live cooking demo with Black River Memorial Hospital Registered Dietitian Nutritionist, Ruth Lahmayer Chipps, MS, RDN,CD.
BRMH Hospital - Harvest of the Month Eggplant Event –Thurs. Aug. 29, 11:30am – 12:30 pm. Black River Memorial Hospital Café, Black River Falls, Wisconsin.
Pepper Nutrition
Bell peppers are one of the most nutrient-dense foods available. Though a 3 1/2-oz (100 g) serving of raw bell pepper provides only 20 calories (mostly as carbohydrate and fiber), it is a good source of a large number of nutrients, including vitamin C, beta-carotene, vitamin K, thiamine, folic acid, and vitamin B6.
Harvest of the Month
Ruth Lahmayer Chipps, MS, RDN, CD is Communications Director for Jackson In Action and Registered Dietitian Nutritionist at Black River Memorial Hospital. She develops B-WELLthy Harvest of the Month recipes and videos and is a member of the Academy of Nutrition & Dietetics.
PREP TIME: 20 MINUTES
Total Time: 25 minutes
Makes 8 Servings (2/3 c. each)
Ingredients:
2 c. canned tomatoes or stewed
1 c. bloody Mary Mix
1/2 cucumber, chopped
1/4 c. olive oil
½ c. chopped green or red bell pepper
1 ½ Tbsp. wine vinegar (or other variety)
1 1/2 cloves garlic (1 ½ t.)
1/2 tsp. salt (optional)
1 Tbsp. green olives (optional)
½ t. fresh or 1/8 t. dried oregano leaves
½ t. Worcestershire Sauce
2 Tbsp. Ground flaxseed (optional)
½ t. turmeric
Hot pepper sauce – as desired
Black ground pepper to taste
Sour cream for top
Minced cilantro (optional)
Garnish: Cherry tomatoes
Method: Place all ingredients in food processor or blender and blend until vegetables are in very small pieces. Serve in bell pepper bowls (cut off top ¼ of pepper to form a bowl), topped with sour cream, if desired. Optional minced cilantro.
Makes approx.6 Servings (6 oz. ea.) Approx. 90 Calories per serving, 5g fat, 9g Carb, 2g Fiber, 1 g Protein
Watch the LIVE interview on WEAU-TV-13 (NBC) Thurs. August 16 on the 4 p.m. News!
Also posted on www.JacksonInAction.org
To view a video of the recipe and printable recipe, go to www.JacksonInAction.org/recipes
More Recipe Videos- visit http://www.brmh.net/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
By Noah O’Brien, Jackson In Action Contributor
Approx. 25-30 percent of our intake should be from fats, which function to help the body metabolize foods, produce hormones, maintain healthy hair and skin. Fats also provide satiety or fullness. Healthier fats include olive oil, avocados, nuts, nut butter and lean meat.
Milk has benefits such as providing a reliable source of high quality protein. It is also a nutrient-packed food with essential nutrients in every glass of milk including Vitamin A, D, calcium, protein, iodine, potassium, phosphorus and vitamins B2 and B12. Recommendations are 2-3 servings of dairy foods per day (More info. here)
Consuming more than 30 percent of calories from protein could hurt your body. To build more muscle one should start by increasing caloric intake and exercise. The Academy of Nutrition & Dietetics and the Amer. College of Sports Medicine recommends 1.2 – 2.0 grams of protein per kilogram of body weight daily for athletes. For example, a 150-pound athlete should aim for a protein intake of 75 to 150 grams of protein daily to increase muscle mass. More about protein needs here.
The keto diet promotes rapid weight loss because of the drop in calories and extreme reduction in carbohydrate intake. Unfortunately a significant amount of the weight lost (if more than two pounds per week) may be from muscle mass and water weight with a small amount from actual fat weight. The diet is also very low in fiber which is a necessary component for bowel health. Keeping the weight off can also be difficult as many people return to their previous eating habits. A healthy balanced eating pattern such as the “MyPlate” approach shown in the link below is a healthier long-term approach for weight loss. More about MyPlate here.
Whole grain breads provide healthy components such as fiber and important nutrients. If you eliminate breads or other fiber containing foods like rice and cereals digestive health may be impaired. Focusing on healthier carbs such as whole grain breads and crackers, fruits/vegetables and dried beans and legumes provides the kind of fuel the body needs to function well.
Hunting is a time for family and friends to gather and enjoy their time together. Each fall hunters enter the Wisconsin woods and instead of finding their prey, they find themselves in a predicament regarding their health – namely heart attacks.
Research has shown that there is a connection between hunting and heart attacks. Keep in mind this risk is far greater for the person who does not exercise, is overweight and smokes. I will address those later in this article. Also, it is important to note that hunting does not “cause” the heart attack, underlying heart disease is the culprit. Our poor health is the gun and in this case, deer hunting is merely the trigger, just like snow shoveling could be the trigger. However, it is important to recognize that deer hunting is physically demanding and if you are in poor physical condition, it is even more demanding.
The connection between hunting and heart attacks has been called “Buck Fever” by researchers from William Beaumont Hospital in Michigan. In a two year study, researchers found hunting’s effects on the heart can exceed those of stress testing in a cardiac laboratory. The hunter can experience an adrenaline rush that causes the pulse to quicken (meaning more work for the heart), the breathing to increase and the body to become jittery. If the hunt is successful, the real work remains, gutting and dragging a prize which can weigh on average 100 to 200 pounds.
In their study, researchers recruited 25 hunters and strapped portable heart monitors with electrodes on their chests to record heart rate and activity while they stalked a deer. They asked the hunters to keep logs so they could correlate the monitor readings to specific actions – such as walking, sighting a deer, shooting, dragging and other activities. They found that the demands on the heart in hunting matched or exceeded those of the subjects’ treadmill tests. The most strenuous hunting activities researchers found were dragging deer and walking through the woods. But was so interesting is that just sighting the deer could double the heart rate in a matter of moments.
According to Dr. Melvyn Rubenfire, professor of internal medicine and director of preventative cardiology at the University of Michigan, adrenalin is the fight or flight hormone secreted by the body in times of alarm. It causes the blood to clot more readily and constricts the arteries, increasing blood pressure and the heart rate. The cold weather compounds this problem too. The sudden stress can lead to the rupture of plaque in artery walls which can result in a clot blocking blood flow – a heart attack.
So who is at highest risk for a heart attack? It is your basic weekend warrior. The person who does no exercise throughout the year and then suddenly picks up an 8 to 10 lb gun, wears heavy clothes and boots and tromps through the woods for 3 or 4 miles – a lot of stress for an out of shape body. The study results suggest that hunters who have been sedentary for most of the year or who have heart disease risk factors should be cautious and not overdo it. Risk factors for heart disease include high cholesterol, high blood pressure, smoking, diabetes, obesity and sedentary lifestyle. Regular exercise impacts each of these risk factors in a positive way, helping to lower them or prevent them in the first place.
A good way to lower your risk of having problems during hunting (or any other strenuous activity) is to get in better shape now, before hunting season. First, check with your MD before beginning an exercise program. Once approved, exercise guidelines suggest getting 3 to 5 days of aerobic activity in. This includes activities such as walking, biking, swimming or jogging. This helps your heart to get in better shape and lowers your risk of a heart attack. Regular exercise can lower your resting heart rate by 10 to 15 beats per minute and can lower your sub-maximal heart rate. What this means is that by being in shape, your heart rate will be lower when you are walking out in the woods – less work for the heart. Strength training should be done 2 to 3 times a week. This helps make you stronger which can make dragging that deer easier. Exercise and eating better can help you lower your weight which also lowers your risk. If you started a regular exercise program now, you could be in much better shape in as little as 4 to 6 weeks – it does not take much time for the body to adapt. You can also do yourself a favor by not smoking – it puts you at a much greater risk of having a heart attack.
There are some other things to look for while hunting or before you begin. If you and your friends are out hunting and anyone experiences chest pain, pressure in the chest, pain spreading to the shoulders, neck or arms, chest discomfort with lightheadedness, fainting, sweating, nausea or shortness of breath, stop and get help immediately. These are the signs of a heart attack. Do not try to “work through” the discomfort or deny your symptoms – that can be a deadly mistake. If you have been experiencing any of these symptoms you are advised to seek medical attention immediately.
Finally, there are some other tips to make your hunting experience safer:
Hunting can be a safe and enjoyable experience. Get in shape now and lower your risk.
Submitted by: Kathleen Clemons, Exercise Physiologist, Ho-Chunk Nation.