Holiday Maintain No Gain Challenge!

This year, try to maintain your weight and not GAIN during the Holiday Season!  We know it is tough, with all the yummy treats and delicious sweets, but with a little discipline, you might be surprise how easy it really is!  This challenge is focused on teams (but don't worry, you can participate individually if you would like) and the "prizes" benefit a worthy cause.  For every team that meets their goal, the Wellness Grant will donate $5.00 per TEAM to the local food pantry AND each TEAM member will recieve a participation reward.  The cost to participate is one non-perishable food item to be donated. 

Please check out our "Challenges" page for printable information regarding UC Fit's latest event!

Holiday Maintain No Gain!

Nutrition Tip... got the munchies???

It’s the perfect time of year to try roasted pumpkin seeds, especially if you crave salty snack foods. Skip the refined grains and trans fat that often plague crackers and go for a healthy, chewy crunch instead. And best of all, there’s plenty of power behind the crunch. A quarter cup of pumpkin seeds supplies your diet with vitamins and minerals like magnesium, iron, zinc and protein. Roast your own or buy them - that way you can spice them the way you like them. Try tossing your healthy snack of roasted pumpkin seeds with chili powder or garlic and Worcestershire sauce. 

A big thank you to B.R. at Union County Health Dept. and healthcastle.com

Don't Forget!

Those of you who are participating in the "UC Fit with Five" Challenge, please remember to turn in your Log Sheets for weeks 3 and 4!

We know it is hard sometimes to make sure you are eating enough fruits and veggies and are getting enough exercise, but keep pushing it because you're half way done!

Best of Luck to all of those in the challenge!

Recipe of the Week

This week's recipe is from Real Simple Magazine.. it's less than 400 calories per serving!

Roasted Shrimp with Peppers and Lemons

Serves 4| Hands-On Time: 15m | Total Time: 30m

Ingredients
1 cup long-grain white rice
1 red bell pepper, thinly sliced
1 lemon, thinly sliced
6 sprigs fresh thyme
4 scallions, halved lengthwise and sliced into 1-inch pieces
1/4 teaspoon crushed red pepper
2 tablespoons olive oil
kosher salt and black pepper
1 pound frozen large peeled and deveined shrimp, thawed
1/2 teaspoon paprika

Directions
Heat oven to 450° F. Cook the rice according to the package directions.
Meanwhile, in a large bowl, toss the bell pepper, lemon, thyme, scallions, red pepper, 1 tablespoon of the oil, and ¼ teaspoon each salt and black pepper.
Spread the mixture on a rimmed baking sheet (reserving the bowl).
Add the shrimp to the bowl and toss with the paprika, remaining tablespoon of oil, ½ teaspoon salt, and ¼ teaspoon pepper. Nestle in the mixture on the baking sheet.
Roast until the shrimp are cooked through and the bell peppers are tender, 10 to 12 minutes. Serve over the rice. 

Fit Tip

Exercise is good for your body-but did you know it’s also good for your stress level? Virtually any form of exercise-from aerobics to strength training-can act as a stress reliever. This is because exercise can improve your sleep and your mood- and lower symptoms associated with mild depression and anxiety. Also, it can help pump up your endorphins, those feel-good chemicals in your brain.

This week's Fit Tip was submitted by B. R., Union County Health Dept

-From Mayo Clinic Embody Health, a monthly publication by Mayo Foundation for Medical Education and Research.



Check out this website and learn  How to Save Money on Healthy Foods!

Recipe of the Week

This recipe of the week is courtesy of one of our committee members, K.P.

It just became fall, and we still have a ton of summer squash and zucchini left in our gardens.  A weekly (well, close to weekly) staple at our house is Squash Pasta.  It doesn't sound too good, but it tastes amazing.  It's really just pasta with zucchini and yellow squash on top.


First, start by adding Garlic Expressions to a medium skillet on medium heat.  Garlic Expressions can be found at Giant Eagle and/or Kroger in Ohio.  You can also order it online here: Garlic Expressions This stuff is great as a saute aide, a marinade, or even a salad dressing.  All Natural and made in Ohio.

Next, slice 1 zucchini and 1 yellow squash in 1/4 inch rounds.  Place the squashes in the skillet with the GE and allow them to cook.  Sometimes, if I am in a hurry, I will put a lid on skillet and sweat the squashes and force them to cook faster.  They will be a little softer if you do them this way.  Or, you can cook them until they start to caramelize.

While the squashes are sauteing, start a pot of boiling water and add 1 cup of your favorite kind of pasta.  We use either a whole wheat penne, rigatoni, or a vegetable pasta.  Once the pasta and the squashes are cooked to your liking, make up a plate by either first putting down the pasta and topping with squash or, put the squash on the side.

Since we had a ripe tomato in the garden, we chopped it up and added it to the squash at the last minute.  You can skip this step or add more, whatever tickles your fancy.  This dish is also good with sprinkle or shaved Parmesan cheese.  The whole meal takes about 15 minutes to cook, and depending on the pasta you use, is only about 300 calories.  Serves 2.  Enjoy!