Jackson County Fitness Day Proclaimed May 18, 2019 with Pace & Pedal Event

The Jackson County Board of Supervisors has proclaimed Saturday, May 18, 2019, as Jackson County Fitness Day. With this proclamation, the Board of Supervisors is encouraging all citizens of Jackson County to be active and challenging everyone to join the movement for a happier, healthier county. “The County Board realizes the importance of physical activity, eating healthy and overall improving our employees’ and residents’ health,” said Board Chairman Ray Ransom. “These physical activities translate into promoting a healthy, happier work and living community.”

Jackson County has been actively engaged in recent years in expanding physical activity opportunities and accessibility to physical activity throughout the county, which has highlighted earlier this year when Jackson County was recognized statewide as a Wisconsin Active Together Community. This recognition was received based on Jackson County’s commitment to developing and promoting places to walk, bike, and be active.

A full day of fitness activities and events are scheduled for May 18, 2019, to celebrate Jackson County Fitness Day. The day kicks off at Wazee Lake Recreation Area with the 6th Annual Pace and Pedal event, including a duathlon (6 mile run / 10.3 mile bike), 5K Color Fun Run/Walk, and 1 mile Youth Run. “The Pace and Pedal event has evolved into a great family-friendly event, with over 350 participants expected this year,” said Dawn Jacobson, Pace and Pedal race director. “Through the support of our generous sponsors, we are able to offer the race free to participants age 12 and under, and at a very low-cost to everyone else. This helps us to achieve our goal of getting as many people physically active as we can.”

Pace and Pedal supports the Jackson In Action coalition, which provides healthy eating and active living programming in Jackson County through the year. More information about Pace and Pedal, as well as the registration link, can be found at www.brmh.net/paceandpedal.

Additional highlights and promotions for Jackson County Fitness Day include FREE admission to all Jackson County Parks, FREE day pass to the Lunda Community Center by bringing a copy of the Jackson County Fitness Day Poster, and FREE fitness facility use at the Ho-Chunk District 1 Community Center. Local businesses offering exclusive Fitness Day Deals include Riverside Nutrition (1 free glass of tea per person) and Millie J’s (20% off all Activewear). Find the Jackson County Fitness Day poster with all of this information and more at www.jacksoninaction.org/jacksoncountyfitnessday.

To cap off the weekend, the Friends of the Black River will be offering a flat water kayak event on Sunday, May 19th at 12:30pm. Interesting individuals can contact Jeff Polzin at 715-896-5534 for more information.

Everyone who participates in any type of fitness activity on May 18, Jackson County Fitness Day, is encouraged to share active photos at #jacksoncountyfitnessday.

Harvest of the Month Features Avocado Peanut Chocolate Truffles

By Ruth Lahmayer Chipps, MS, RDN, CD, Jackson In Action Communications Director 

Avocado Peanut Chocolate Truffles Photos: Katie Schmidt

Avocado

Harvest of the Month

 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. 

Turn Out for These Avocado Events:

Watch WEAU-TV-13 Thurs April 18, 4 p.m. Newscast. “Avocados” live cooking demo with Black River Memorial Hospital Registered Dietitian Nutritionist, Ruth Lahmayer Chipps, MS, RDN,CD

BRMH Hospital - Harvest of the Month Avocado Event –April 24, 11:30am – 12:30 pm. Black River Memorial Hospital Café, Black River Falls, Wisconsin.

Avocado Tips & Nutrition 

 -An avocado has more potassium than a banana. A 1-ounce serving contains 150 mg or 4% of the daily recommended value of potassium.

- Avocados make a great butter substitute in baked goods when used in the right quantities.

 - An avocado has more potassium than a banana. A one ounce serving contains 150 mg or 4% of the daily recommended value of potassium.

  More Avocado information 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.

RECIPE: Avocado Peanut Chocolate Truffles

Healthful fats (avocado) versus heavy cream

PRINTABLE RECIPE HERE

• PREP TIME: 15 MINS

• COOK TIME: 0 MINS

• TOTAL TIME: 15 MINS

Makes 18 Truffles

INGREDIENTS:

• 1 ripe avocado

• 5 oz. dark chocolate or semi-sweet chocolate chips

• 2 Tbsp. creamy peanut butter (or shredded coconut)

• 2 Tbsp. brown sugar

• ¼ t. vanilla extract

• ⅛ t. salt

• 2½ Tbsp. unsweetened cocoa powder (separated)

METHOD: Cut avocado, remove pit and mash the flesh with a fork until completely smooth and lump free.

Add to melted chocolate (Melt slowly either the microwave or on the stove; careful not to burn). Stir in peanut butter, brown sugar, vanilla, salt and half of the cocoa powder. Refrigerate for 30-45 minutes. Scoop into rounds or form balls with your hands.  Roll in the remaining 1 ¼ Tbsp of cocoa powder. DEVOUR! Variations: Substitute 2 Tbsp. fine minced almonds or other nuts for the peanut butter. The word “truffle” originates from the Latin word meaning lump. They resemble gourmet wild mushrooms (truffles).

    MORE RECIPES: www.JacksonInAction.org/recipes

VIEW THE LIVE appearance on WEAU-TV 13 from Thurs. April 18 at 4 p.m. (Avocados)

To view a video of the recipe and printable recipe, go to www.JacksonInAction.org/recipes

Video coming soon:

For more harvest of the month recipes visit www.brmh.net/recipes or www.jacksoninaction.org/recipes

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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

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Celebrate Nutrition Month with Aromatic Carrot Salad

By Ruth Lahmayer Chipps, MS, RDN, CD, Jackson In Action Communications Director 

Aromatic Carrot Salad Photo: Katie Schmidt

Carrots

Crispy, healthy!

 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. 

Turn Out for These Carrot Events:

Watch WEAU-TV-13 Thurs March. 14, 4 p.m. Newscast. “Carrots” live cooking demo with Black River Memorial Hospital Registered Dietitian Nutritionist, Ruth Lahmayer Chipps, MS, RDN,CD

BRMH Hospital - Harvest of the Month Almond Event –Thurs. March 28, 11:30am – 12:30 pm. Black River Memorial Hospital Café, Black River Falls, Wisconsin.

National Nutrition Month (R) is an annual nutrition education and information campaign in March by the Academy of Nutrition and Dietetics. The campaign focuses attention on the importance of making informed food choices and developing sound eating and physical activity habits. More at www.eatright.or

Carrots Tips & Nutrition 

 Carrots are 7% natural sugars

The carrot is one of the top 10 most economically important global vegetable crops

Ancient Greeks and Romans ate red, purple and white carrots harvested in the wild.

The green tops of the carrot are edible but not many people eat them.

 More carrot information 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.

RECIPE: AROMATIC CARROT SALAD

Colorful and delicious with slightly spicy and sweet Moroccan flavors—A Mediterranean delight.

PRINTABLE RECIPE HERE

• PREP TIME: 15 MINS

• COOK TIME: 0 MINS

• TOTAL TIME: 15 MINS

Makes 12 ½ c. servings

INGREDIENTS:

• 5  medium carrots – grated or spiral cut

• 2 c. spinach or kale

• 1 can (14 oz.) garbanzo beans (chick peas)

• ½ c. walnuts or almonds

• ½ c. dried cranberries or raisins

• ½ c. Kalamata olives (or traditional olives) or feta cheese

Dressing: Honey Dijon Aromatic Dressing:

• 1/3 cup extra virgin olive oil

• 1/4 cup vinegar

• 2 Tbsp.  honey

• 1 Tbsp. dijon mustard

• 1/4 tsp salt (optional)

• 1/2 tsp ground cumin  or more

• 1/2 tsp ground turmeric or more

• ½ tsp ground cinnamon or more

• 1/4 tsp black pepper

 DIRECTIONS:

1.  In a large bowl, combine the carrots, spinach, chick peas, nuts, cranberries and olives.

2.  In a small bowl, whisk the olive oil, vinegar, honey, Dijon, salt and spices together with a fork.

3.  Toss the dressing over the salad just before serving. Add more spices if desired.

Serve with your favorite protein – grilled chicken, salmon, boiled eggs, shrimp, etc.

This spice combination is slightly sweet with a Moroccan flavor

 Nutrition info per ½ c. serving: Approx. 160 Calories, 10g Fat, 15g Carb, 4g Fiber, 3 g Protein

 MORE RECIPES: www.JacksonInAction.org/recipes

VIEW THE LIVE appearance on WEAU-TV 13 from Thurs. March 14 at 4 p.m. (Carrots)

(Click here for the December live appearance)

To view a video of the recipe and printable recipe, go to www.JacksonInAction.org/recipes

For more heart healthy recipes visit www.brmh.net/recipes or www.jacksoninaction.org/recipes

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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

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Expand Your Vegetable Palate

By Eliza Short, RD, Jackson In Action Contributor

Most people living in the United States do not meet vegetable intake recommendations of 4-5 servings or 2.5 cups per day (for most adults). Why is it so difficult for us to meet these recommendations? Through my experience working with both kids and adults, I have found a few common reasons why this can be the case. One reason that is often reported involves disliking the taste and/or texture of vegetables. Further, vegetables, along with many other healthy foods, are often perceived to be very expensive, and it can be challenging to find ways to prepare tasty recipes. All in all, there are countless reasons to avoid eating vegetables, but why should we work on overcoming those barriers? One reason to overcome these barriers is emphasized with results from a recent study. This study found that a higher intake of both fruits and vegetables was associated with a lower risk for heart disease, cancer, and death from any cause. This can be due to the many health promoting components of these foods, including fiber (helps lower cholesterol and therefore heart disease risk), vitamins and minerals, and phytonutrients (help “fight” cancer). Keep reading to learn a few ways to overcome vegetable intake barriers!

1. The cooking method will play a role in the flavor of your vegetable. Try roasting vegetables tossed in a small amount of canola oil and your favorite seasoning. Roasting reduces the bitter flavor of many vegetables (try broccoli, cauliflower and asparagus), while emphasizing the sweeter flavors of others (carrots, potatoes, beets, peppers, and onions). Instructions for roasting carrots and potatoes can be found in the recipe below.

2. Try adding more vegetables to casseroles, soups, and other dishes where they can be easily incorporated! One example is in the recipe below-the original recipe contained only carrots, and I modified it to include peppers, onions, and potatoes!

3. Disguise your vegetables in your favorite foods! Roasted, steamed, or stir-fried vegetables can be pureed and added to dishes with a red sauce (think spaghetti or lasagna) or creamy soups (white potatoes or cauliflower can take the place of some of the cream).

Citation:

Aune D, Giovannucci E, Boffetta P, et al. Fruit and vegetable intake and the risk of cardiovascular disease, total cancer and all-cause mortality-a systematic review and dose-response meta-analysis of prospective studies. Intl J Epidemiol. 2017;46(3):1029-1056.

Recipe: Roasted Vegetable Medley with Tahini Dressing*

Ingredients:

• 4 Large Carrots, sliced in half lengthwise and into finger-length pieces

• 2 cups small red potatoes, each potato quartered

• 4 T + ¼ tsp Olive oil, divided

• 1-2 tsp Cumin (to your liking)

• 1 sweet bell pepper, any color, sliced into strips

• 1 medium yellow onion, sliced into strips

• 4 cloves garlic, minced and divided in half

• 1 cup farro, dry (or barley, rice, other grain of choice)

• 1 can chickpeas, drained

• 2 tsp lemon juice

• ¼ tsp salt

• Red pepper flakes, to your liking

• 1/4 cup raw pepitas (hulled pumpkin seeds)

 Dressing:

• 1/3 cup tahini

• 2 T lemon juice

• 2 T chopped fresh flat-leaf parsley, divided

• 3-4 T water, as needed

• Black pepper

Directions:

1. Preheat oven to 425 F. Prep carrots and potatoes, add to large baking sheet with 2 T olive oil and cumin. Roast for about 40 minutes until tender, stirring halfway through.

2. Heat 1 T olive oil in a pan on the stove top, add pepper, onion, and half of the minced garlic. Stir fry until vegetables are slightly browned (to your liking).

3. In a medium saucepan, combine farro with enough water to cover by a couple of inches (at least 3 cups water). Bring to a boil, then reduce heat to a simmer. Cook, stirring occasionally, until farro is tender but still slightly chewy (pearled farro takes about 15 min, unprocessed takes about 25-40 min). Drain off excess water and return farro to pot. Add 1 T olive oil, 2 tsp lemon juice, half of the minced garlic, ¼ tsp salt, and red pepper flakes to your liking. Add chickpeas, set aside.

4. In a small skillet, combine pepitas with ¼ tsp olive oil and a dash of salt, and cook over medium heat, stirring frequently, until edges are golden brown. Set aside.

5. Tahini sauce: combine the tahini, lemon juice, 1 T chopped parsley, and a few twists of black pepper (to your liking). Whisk to combine, then whisk in 3-4 T water. You may need to add more water to reach a thick but drizzly consistency.

6. Assemble dish: Pour farro and chickpea mixture across a large serving platter. Add roasted potatoes and carrots on top of grain mixture, then add stir fried onions/peppers. Drizzle tahini dressing over mixture, and garnish with pepitas and parsley.  

*Recipe adapted from the cookbook, “Love Real Food”

March Harvest of the Month

Tune in to WEAU-TV 13 NBC on March 14th at 4pm for a live cooking demonstration featuring carrots with Registered Dietitian Ruth Lahmayer Chipps, MS, RDN, CD. Alternatively, come in person to the Black River Memorial Hospital Café on Thursday, March 28th, from 11:30-12:30pm, to taste the recipe and ask questions!

Eliza Short, RD, is currently pursuing her PhD at the University of Arizona in Tucson. She studies food access and its relationship to diet-related diseases such as Type 2 Diabetes.  

Wellness Committee at Black River Memorial Hospital Receives Workplace Health Award

Black River Memorial Hospital (BRMH) Wellness Committee members Dawn Jacobson and Nicole Schweitzer travelled to Milwaukee on 2.19.19 to be been recognized for the groups GOLD award for 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 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.

Laces to Leaders Launches Again in 2019 - Inspiring Youth for Healthy Lifestyles

 February 18, 2019 - Jackson County, Wisconsin

Jackson in Action and the Boys & Girls Club of the Greater Chippewa Valley - Lunda Center will be teaming up again this year to offer the Laces to Leaders program for 3rd-5th grade students in Jackson County. In its third year, this 8-week program focuses on building self-confidence and positive self-image in young girls and boys, within the structure of training for a 5K run.

 “Laces to Leaders has been a popular addition to our Boys & Girls Club programming,” said Boys & Girls Club center director Kelly LaBar. “The participants learn about concepts such as goal-setting, teamwork, and being a positive encourager within the classroom setting, and then can immediately apply these skills as they train together for a 5K run.”

 The interactive curriculum teaches girls and boys positive life concepts, inspires them to make healthy choices, and empowers them to become young leaders among their peers. Adult role models throughout the community are brought in to allow the youth to interact with leaders from the community. Each session starts in the Boys & Girls Club classroom with fun activities and learning, and is followed by a physical activity session to help the youth prepare for running a 5K.

 The grand finale for the program each year is participating in the annual Pace and Pedal 5K Color Fun Run/Walk at Wazee Lake Recreation Area. “The girls and boys experience such a powerful sense of accomplishment as they cross the finish line for the Pace and Pedal 5K Run, with family and friends cheering them on,” said Laces to Leaders coordinator Dawn Jacobson. “Most of the participants have never completed a 5K prior to this. It is empowering as they see firsthand how much they can accomplish by committing to a goal and working hard.”

 This year’s Laces to Leaders program will be held March 25-May 18. Sessions are held from 3:30-5:00pm at the Boys & Girls Club-Lunda Center, with the girls meeting on Mondays and Wednesdays, and the boys meeting on Tuesdays and Thursdays. The program is open to youth currently in 3rd, 4th, and 5th grade. There is no cost for the program, other than the annual Boys & Girls Club membership fee of $15. Youth do not previously need to be members of the Boys & Girls Club to apply. Application materials can be picked up at the Boys & Girls Club – Lunda Center, or can be downloaded from www.jacksoninaction.org/lacestoleaders. Applications should be turned in to the Boys & Girls Club – Lunda Center, by March 15. For more information, contact Kelly at the Boys & Girls Club 715-284-4005 email:  klebar@cvclubs.org

 Jackson in Action – Healthy Eating. Active Living - is a non-profit healthy living organization based in Jackson County, Wisconsin.  For more information visit: www.jacksoninaction.org  

Photos: Previous Laces to Leaders participants

Heart Health with Jackson In Action

By Hannah Robaczewski, RDN, CD

February is Heart Health Month and Jackson In Action wants to keep you informed on how to keep your heart ticking!

 Heart Disease

The term “heart disease” can mean an amount of conditions such as high blood pressure, coronary artery disease, cardiac arrest, and congestive heart failure. Heart disease is the most common killer of both men and women in the United States, but there are many important steps that can be taken to reduce the risk of developing heart disease.

 Cholesterol

We’ve all heard about how cholesterol can negatively affect our health, but what is it exactly? The American Heart Association recently introduced updated guidelines on how risk factors for heart disease, such as cholesterol, are viewed. Earlier guidelines used HDL (healthy cholesterol) and LDL (unhealthy cholesterol) as risk factors on their own. However, more recent research shows that more needs to be taken into account than just cholesterol. Lifestyles, eating and exercise habits, and smoking habits are now considered as important as HDL and LDL in an overall assessment for heart disease risk. Maintaining normal levels of cholesterol is beneficial, but also maintaining an overall healthful lifestyle is a better indication for a lifetime of heart health.

 Jackson In Action is Here for Your Heart

We encourage this type of lifestyle and recommend you to reach out to your primary care provider to discuss your risk for heart disease and how to reduce it. No matter your age or stage of life, being healthy is a goal we can all work toward, especially for our hearts.

 Heart Healthy Foods

The base of any healthy lifestyle starts with the diet. Here are some foods known to promote heart health:

• Fruits, vegetables and fiber-rich legumes, such as chickpeas, black and kidney beans, pinto and white beans

• Oily fish such as tuna, mackerel, and salmon

• Berries—they maintain healthy blood vessels and blood pressure as well as cholesterol and heart tissue

• Nuts and nut butters, a good source of healthy fats

• Low-fat dairy products

• Bananas, which are rich in potassium

• Dark chocolate (needs to be at least 70 percent cacao) may reduce Inflammation (in moderation)

• Red wine may help improve good cholesterol. For those choosing to drink, keep it to one drink per day for women and two drinks per day for men at maximum.

Hannah Robaczewski is a registered dietitian working in the rural Wisconsin area.

Almond Energy Bites - A Sweet Treat for February's Harvest of the Month

By Ruth Lahmayer Chipps, MS, RDN, CD Jackson In Action Communications Director 

Almonds!

Heart-Healthy & Mediterranean

 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. 

Turn Out for these Bean Events:

Watch WEAU-TV-13 Thurs Feb. 14, 4 p.m. Newscast. “Almonds” live cooking demo with Black River Memorial Hospital Registered Dietitian Nutritionist, Ruth Lahmayer Chipps, MS, RDN,CD

BRMH Hospital - Harvest of the Month Almond Event –Wed. Feb. 20, 11:30am – 12:30 pm. Black River Memorial Hospital Café, Black River Falls, Wisconsin.

Almond are the feature for February- Heart Month!

Almonds Tips & Nutrition 

 Almonds are an excellent source of vitamin E, magnesium and manganese, and a good source of fiber, copper, phosphorous and riboflavin.

A one-ounce serving has 13 grams of “good” unsaturated fats, just 1 gram of saturated fat and is  cholesterol free.

Almonds help to slow absorption of sugar and carbs and are a satisfying snack. A portion is considered a small handful or about 23 almonds.

More almond information 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.

RECIPE: ALMOND ENERGY BITES (No Bake) 

Plant-based (Mediterranean-style) eating is recommended to promote health and prevent disease. Almonds are a recommended part of this eating style. This yummy recipe is quick and easy— a perfect snack or breakfast item.

PRINTABLE RECIPE HERE

Recipe makes 2 dozen / 1 oz. ea.
PREP TIME: 10 MINS
COOK TIME: 0 MINS
TOTAL TIME: 10 MINS
INGREDIENTS

1 cup (dry) oatmeal (old-fashioned oats) or OAT BRAN
2/3 cup toasted coconut flakes
1/2 cup almond butter or peanut butter (or ¼ c each)
1/2 cup ground flax seed
1/2 cup semisweet chocolate chips
1/3 cup honey or agave nectar
2 Tbsp. finely chopped almonds
2 Tbsp. dried cherries or cranberries, finely chopped (optional)
1 tablespoon chia seeds (optional)
1 teaspoon Vanilla

DIRECTIONS:
Stir all ingredients together in a medium bowl until thoroughly mixed. Cover and let chill in the refrigerator for half an hour.  Form into 20-24 round bites. (about 1 in. diameter). Approx. 150 Cal, 9g Fat, 13g Carb., 2g Fiber,4g Protein

MORE RECIPES: www.JacksonInAction.org/recipes

VIEW THE LIVE appearance on WEAU-TV 13 from Thurs. Feb 14 at 4 p.m. (Almonds)

(Click here for the December live appearance)

To view a video of the recipe and printable recipe, go to www.JacksonInAction.org/recipes

For more heart healthy recipes visit www.brmh.net/recipes or 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

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Hot News! Jackson County Receives Recognition for WI Active Communities

Watch the WEAU-TV 13 (NBC) News report about Jackson County’s WI Active Together Community award.

• Segment #1 is 1 minute long with Dawn Jacobson, JIA Leadership team

• Segment#2 automatically loads after #1 and includes comments from BRF Mayor Jay Eddy and Chamber Executive Director Amanda Gunn

Harvest of the Month is a Feast for the Eyes

“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

Six Ingredient Sensation: White Bean, Spinach & Tomato Jumble

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. 

Turn Out for these Bean Events:

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.

RECIPE: WHITE BEAN, SPINACH & TOMATO JUMBLE 

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
  

VIEW THE LIVE appearance on WEAU-TV 13 on Thurs. Jan. 17 at 4 p.m.

(Click here for last months live appearance)

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

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January Harvest of the Month Features Dried Beans at BRMH and on WEAU-TV, Eau Claire

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.

View the Video for this recipe HERE

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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Beans and Legumes: What’s the Difference?

 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

Celebrate the Holidays with Eight Guilt-Free Tips

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!

Click here for a free collection of healthy holiday recipes

Hannah Robaczewski is a Wisconsin local, practicing as a nutrition services director in long term care.  

Turn it Up with Roasted Turnip Tater Mash

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. 

Turn Out for these Turnip Events: Events:

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.

RECIPE: TURNIP TATER MASH 

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

VIEW THE LIVE appearance on WEAU-TV 13 on Thurs. Dec. 20 at 4 p.m.

(Click here for this months live appearance)

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. 

More at:  www.JacksonInAction.org

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TURNIP the Heat in Your Kitchen This December

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:

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Why Should You Try Turnips?

• 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.

How Do You Prepare Turnips?

• 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

Turnip Medley

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”

What's the Deal with Winter Squash?

by Kendal Schmitz, Viterbo University Senior Nutrition & Dietetics Student

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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.

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Fun Facts:

• 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.

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Cheddar Stuffed Acorn Squash

• 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

Instructions: Serves 4

• 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.

Seasonal Surprise: Roasted Squash Apple Bake with Sage

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. 

Celebrate Squash With These Events:

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.

RECIPE: SQUASH APPLE BAKE WITH SAGE 

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

VIEW THE LIVE appearance on WEAU-TV 13 on Tues. Nov. 13 at 4 p.m.

(Click here for last months appearance)

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. 

More at:  www.JacksonInAction.org

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Apple Crunch Day at Black River Memorial Hospital is Sweet Success

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

BRMH Recognized as a GOLD Recipient for Workplace Health in Forbes Magazine!

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.

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Recognition in Forbes Magazine!

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.