Don’t miss this exciting event!
You are invited to join us on Jan. 4 at the Capitol Rotunda for the Blue Cross and Blue Shield of Montana Wake Up Your Life Event. The event is free and open to the public and features information, food and fitness opportunities!
Wake Up Your Life Event
January 4, 2010
Capitol Rotunda
11:00 a.m. – 1:00 p.m.
Demos
11:30 a.m - Wake Up Your Life with Anneliese Smith – Just Band It! Full body workout at your desk
12:00 Noon - Real Food Store – food demo and samples
12:30 p.m. - Zumba – Lisa Schlosser
Participants
1. Wake Up Your Life Website and TV Ad
2. The Base Camp – winter activities around Helena, clothing
3. Tread Lightly – winter running, clothing, running with your dog
4. AAA Mountain West – Road safety
5. Montana Discovery Foundation –snowshoeing and other winter activities
6. Build Montana – Volunteer opportunities
7. Great Divide Ski Area – ski pass give aways
8. St. Peter’s Hospital Wellness - blood pressures, body mass index
9. St. Peter’s Hospital Wellness– Diabetes Education and Skin Safety
10. St. Peter’s Hospital Wellness - Diseased Organ Education
11. Montana Tobacco Quit Line
12. Montana Meth Project
13. Healthy Montana Kids
14. YMCA
15. Lewis and Clark County Health Department - flu shots – $25
16. Fuel Fitness – 24-hour fitness
17. Costco – health products
18. Well With Blue – Wendy Mintz, RN – healthy eating
19. Well With Blue – Anneliese Smith, BCBSMT fitness educator
20. American Cancer Society
21. S.A.V.E. Foundation - Student Advocates for Valuing the Environment Foundation
For more information:
Janet Robinson
Blue Cross and Blue Shield of Montana
Corporate Communications
P: 406-437-6152
janet_robinson@bcbsmt.com
wakeUPYOURlife
Monday, December 27, 2010
Wednesday, December 22, 2010
Tuesday, December 7, 2010
"Does this label make my butt look fat?" and other label advice
Hi everyone,
A brief post directing you to another blog I follow: Eat Like An RD. This was a great summary of some of the most important things to look for when purchasing foods and using food labels to your advantage. Enjoy! http://www.appforhealth.com/2010/12/does-this-label-make-my-butt-look-fat/.
Remember, if weight loss is on your "to-do" list this holiday season, make sure to keep a food diary - that one step has been proven to significantly help us "maintain, not gain" and even lose weight during the holiday season. Want more? Check out some of the tools at http://www.wellwithbluemt.com/.
A brief post directing you to another blog I follow: Eat Like An RD. This was a great summary of some of the most important things to look for when purchasing foods and using food labels to your advantage. Enjoy! http://www.appforhealth.com/2010/12/does-this-label-make-my-butt-look-fat/.
Remember, if weight loss is on your "to-do" list this holiday season, make sure to keep a food diary - that one step has been proven to significantly help us "maintain, not gain" and even lose weight during the holiday season. Want more? Check out some of the tools at http://www.wellwithbluemt.com/.
Tuesday, November 30, 2010
Giving Back: Holiday Food Donations
The economy continues to hit emergency food agencies hard. Food banks typically see a jump in services in the summer and again during the holidays, when money is tight. The harsh reality is that 2010 is a tough year for everyone, especially the vulnerable populations such as seniors, children and people with physical and mental health issues. Adding to difficulties, Montana is heading into the holiday season and the cold weather and it’s attending hefty heating bills.
During the holidays, many potential donors also have less disposable income. There are rising bills to pay, special meals to prepare and gifts to buy! Making a contribution that gives the most benefit for the buck is smart.
These tips may help:
• Give cash, plain and simple so that your food bank can buy in bulk at a discount. You might consider putting a small can or jar on your desktop or dresser and empty your spare change on a daily basis. You may be surprised at how it can add up by the end of the month.
• Buy one, get one free is another way to donate foods to the food bank without over-spending your food budget. Especially welcome are traditional holiday foods. Start a special bin at work or at home for collections. Plan a family trip to the food bank. Practicing charity during the holidays can teach children empathy and kindness.
• Use Holiday $ Wisely: Keep Healthy Foods in Mind
o Frozen turkeys and hams are special gifts for your food bank
o Canned meats like chicken, tuna, salmon or turkey provide protein for hungry families
o Shelf-stable milk and dairy products provide needed calcium
o Chunky soups, stews and chili (low sodium if possible) have a long shelf life and are nutritious
o Whole grain cereals both cold and hot are always appreciated
o Brown rice, whole grain pasta, dried beans, lentils and peas are a welcome staple
o Canned or dried fruits and canned vegetables help families meet recommended quota
• Some community members become volunteers when they lose their jobs. Volunteering at their local food bank lifts their spirits, while benefiting their community. They don’t have money, but they do have time. Whatever your ability, wherever you live, give a little, mean a lot!
Courtesy of the Missoula City-County Health Department, Eat Smart Newsletter.
Eat Right Montana also has great information on food insecurity and our neighbors. Check out more at: http://www.eatrightmontana.org/PDF/ERMNewsletter2010-11.pdf
During the holidays, many potential donors also have less disposable income. There are rising bills to pay, special meals to prepare and gifts to buy! Making a contribution that gives the most benefit for the buck is smart.
These tips may help:
• Give cash, plain and simple so that your food bank can buy in bulk at a discount. You might consider putting a small can or jar on your desktop or dresser and empty your spare change on a daily basis. You may be surprised at how it can add up by the end of the month.
• Buy one, get one free is another way to donate foods to the food bank without over-spending your food budget. Especially welcome are traditional holiday foods. Start a special bin at work or at home for collections. Plan a family trip to the food bank. Practicing charity during the holidays can teach children empathy and kindness.
• Use Holiday $ Wisely: Keep Healthy Foods in Mind
o Frozen turkeys and hams are special gifts for your food bank
o Canned meats like chicken, tuna, salmon or turkey provide protein for hungry families
o Shelf-stable milk and dairy products provide needed calcium
o Chunky soups, stews and chili (low sodium if possible) have a long shelf life and are nutritious
o Whole grain cereals both cold and hot are always appreciated
o Brown rice, whole grain pasta, dried beans, lentils and peas are a welcome staple
o Canned or dried fruits and canned vegetables help families meet recommended quota
• Some community members become volunteers when they lose their jobs. Volunteering at their local food bank lifts their spirits, while benefiting their community. They don’t have money, but they do have time. Whatever your ability, wherever you live, give a little, mean a lot!
Courtesy of the Missoula City-County Health Department, Eat Smart Newsletter.
Eat Right Montana also has great information on food insecurity and our neighbors. Check out more at: http://www.eatrightmontana.org/PDF/ERMNewsletter2010-11.pdf
Tuesday, November 9, 2010
Great American Smokeout
Hi Everyone,
The Great American Smokeout is November 18: http://www.cancer.org/Healthy/StayAwayfromTobacco/GreatAmericanSmokeout/index.
What a great time to remind everyone of our Tobacco Cessation Benefit! Check out more here: http://benefits.mt.gov/tobaccocessation.mcpx. Basically, we work with the existing resources available through the Montana Tobacco Quit Line and then build on them to defray costs of prescriptions and medical services - so our members can concentrate on getting quit and staying quit! Pass the word if you know someone who could benefit...
The Great American Smokeout is November 18: http://www.cancer.org/Healthy/StayAwayfromTobacco/GreatAmericanSmokeout/index.
What a great time to remind everyone of our Tobacco Cessation Benefit! Check out more here: http://benefits.mt.gov/tobaccocessation.mcpx. Basically, we work with the existing resources available through the Montana Tobacco Quit Line and then build on them to defray costs of prescriptions and medical services - so our members can concentrate on getting quit and staying quit! Pass the word if you know someone who could benefit...
Wednesday, October 20, 2010
For effective weight loss, count every crumb
This excellent article was forwarded to me this morning, and I thought it was worth sharing with you for a quick read. As my addition - I can't even tell you how many studies I've read that show that the food diary/journal is KEY to successful weight loss. Everyone knows it's a pain - but everyone should also know THAT IT WORKS. So if you've been thinking that you need to lose weight, or are stuck, thinking "I hardly eat anything and I still can't lost weight," read on...
http://helenair.com/lifestyles/health-med-fit/article_edf9a8ec-dc10-11df-b459-001cc4c03286.html
P.S. I especially liked the study that she cited about dieters who kept a food journal during the holidays - since the holidays are just around the corner!! And don't forget the deadline for annual change benefit elections: October 27, 2010.
http://helenair.com/lifestyles/health-med-fit/article_edf9a8ec-dc10-11df-b459-001cc4c03286.html
P.S. I especially liked the study that she cited about dieters who kept a food journal during the holidays - since the holidays are just around the corner!! And don't forget the deadline for annual change benefit elections: October 27, 2010.
Monday, September 27, 2010
Annual Change Deadline is October 27
Annual Change for this year’s State of Montana health care plan elections is currently underway. Please plan to attend one of the presentations, either in person, or via Webinar. The full schedule is available here: http://benefits.mt.gov/annualchange.mcpx.
The due date for 2011 elections is October 27. For complete instructions, please see your annual change booklet on page 4-5 or http://benefits.mt.gov/annualchange.mcpx. Remember you must re-enroll every year if you want to participate in Vision or the Flexible Spending accounts.
If you have already submitted your elections, great! Take this time to go for a quick walk and refresh your mind – but make sure and attend one of the presentations anyway – you may find new information that will change your elections (which you can do, online until October 27).
The due date for 2011 elections is October 27. For complete instructions, please see your annual change booklet on page 4-5 or http://benefits.mt.gov/annualchange.mcpx. Remember you must re-enroll every year if you want to participate in Vision or the Flexible Spending accounts.
If you have already submitted your elections, great! Take this time to go for a quick walk and refresh your mind – but make sure and attend one of the presentations anyway – you may find new information that will change your elections (which you can do, online until October 27).
Wednesday, September 8, 2010
$5 Premium Discount
Dear State of Montana Health Care Plan Members,
As you look forward towards fall, remember that in addition to the benefit of a FREE health screening, State of Montana health care plan participants who attend a health screening during 2010 will also get a $5 discount off each month’s health care premiums in 2011. All you need to do is attend a FREE health screening!
If you have not already taken advantage of your free health screening this year and don’t yet have an appointment, PLEASE don’t wait to make your appointment – the last health screenings of the year are coming up quickly and will end the first week in November (which is closer than it seems) - appointments are going fast! If you have already attended a health screening, you will automatically receive the discount.
For more information, please see our Frequently Asked Questions about the discount and instructions for registering for a health screening at www.benefits.mt.gov/wellness.mcpx.
To Register:
Visit www.benefits.mt.gov/wellness.mcpx and click on “Register for Health Screenings.” If you have not already created an account in 2010, you will need to create a new account, but don’t worry, it’s quick and very easy. You will need to have a copy of your insurance card handy, and know the company code, 3711786.
For assistance with registration please contact
It Starts With Me
(866) 932-6467 (10 AM – 4 PM MST)
info@itstartswithme.com
As you look forward towards fall, remember that in addition to the benefit of a FREE health screening, State of Montana health care plan participants who attend a health screening during 2010 will also get a $5 discount off each month’s health care premiums in 2011. All you need to do is attend a FREE health screening!
If you have not already taken advantage of your free health screening this year and don’t yet have an appointment, PLEASE don’t wait to make your appointment – the last health screenings of the year are coming up quickly and will end the first week in November (which is closer than it seems) - appointments are going fast! If you have already attended a health screening, you will automatically receive the discount.
For more information, please see our Frequently Asked Questions about the discount and instructions for registering for a health screening at www.benefits.mt.gov/wellness.mcpx.
To Register:
Visit www.benefits.mt.gov/wellness.mcpx and click on “Register for Health Screenings.” If you have not already created an account in 2010, you will need to create a new account, but don’t worry, it’s quick and very easy. You will need to have a copy of your insurance card handy, and know the company code, 3711786.
For assistance with registration please contact
It Starts With Me
(866) 932-6467 (10 AM – 4 PM MST)
info@itstartswithme.com
Thursday, September 2, 2010
2010 Flu Shot Clinics
Flu Shot Clinics - 2010
Mark your calendar for your flu shot! Please read this information thoroughly. The State of Montana Healthy Employees Lifestyle Program (SOMHELP) is pleased to provide flu shot clinics for Helena-area, listed below. The clinics are open to all that are 18 or older. Flu shots will be $20 this year. No appointment is necessary. If you are outside Helena or cannot attend on these dates, please attend a public clinic in your area (stores with pharmacies, hospitals or local health centers commonly have one) or make an appointment with your doctor.
Please Note: The vaccine provided at these clinics is the regular seasonal influenza (flu) vaccine.
Date, Location, Time
September 9
Cogswell Building Rooms 205/207
11:30am-1:30pm
October 6
Cogswell Building Rooms 205/207
11:30am-1:30pm
October 12
Fish, Wildlife & Parks Conference Room
1420 E. 6th Ave.
11:00am-5:00pm
October 13-October 14
Montana Department of Transportation
6:30am-12:00pm
October 18
Fish, Wildlife & Parks Conference Room
1420 E. 6th Ave.
11:00am-5:00pm
October 20-October 21-October 22
Capital Hill Mall 7:00am-6:00pm
This year the Centers for Disease Control (CDC) is recommending that everyone over 6 months old get the influenza vaccine. The “flu shot” is for anyone who wants to reduce the likelihood of getting the flu, but especially pregnant women, people age 50 and older, healthcare workers, or those in contact with adults/children at high risk for flu complications. For more information on flu shot safety, efficacy, or necessity, please contact your doctor. For general information about the influenza visit http://www.dphhs.mt.gov/influenza/index.shtml.
For more information on State of Montana clinic times or locations:
State of Montana Healthy Employee Lifestyle Program (SOMHELP)
(406) 444-7462 or toll free (800) 287-8266
benefitsquestions@mt.gov
Mark your calendar for your flu shot! Please read this information thoroughly. The State of Montana Healthy Employees Lifestyle Program (SOMHELP) is pleased to provide flu shot clinics for Helena-area, listed below. The clinics are open to all that are 18 or older. Flu shots will be $20 this year. No appointment is necessary. If you are outside Helena or cannot attend on these dates, please attend a public clinic in your area (stores with pharmacies, hospitals or local health centers commonly have one) or make an appointment with your doctor.
Please Note: The vaccine provided at these clinics is the regular seasonal influenza (flu) vaccine.
Date, Location, Time
September 9
Cogswell Building Rooms 205/207
11:30am-1:30pm
October 6
Cogswell Building Rooms 205/207
11:30am-1:30pm
October 12
Fish, Wildlife & Parks Conference Room
1420 E. 6th Ave.
11:00am-5:00pm
October 13-October 14
Montana Department of Transportation
6:30am-12:00pm
October 18
Fish, Wildlife & Parks Conference Room
1420 E. 6th Ave.
11:00am-5:00pm
October 20-October 21-October 22
Capital Hill Mall 7:00am-6:00pm
This year the Centers for Disease Control (CDC) is recommending that everyone over 6 months old get the influenza vaccine. The “flu shot” is for anyone who wants to reduce the likelihood of getting the flu, but especially pregnant women, people age 50 and older, healthcare workers, or those in contact with adults/children at high risk for flu complications. For more information on flu shot safety, efficacy, or necessity, please contact your doctor. For general information about the influenza visit http://www.dphhs.mt.gov/influenza/index.shtml.
For more information on State of Montana clinic times or locations:
State of Montana Healthy Employee Lifestyle Program (SOMHELP)
(406) 444-7462 or toll free (800) 287-8266
benefitsquestions@mt.gov
Wednesday, September 1, 2010
Our Friend, the Bee
Always interested in ways to make my garden better - check out this great site: http://nature.berkeley.edu/urbanbeegardens/index.html and related material from a Missoula, Montana gardener: http://montanawildlifegardener.blogspot.com/2010/08/native-bee-nesting-update.html
Tuesday, August 31, 2010
Hunter's Challenge Recipes!
Dear SOMHELP Members,
I thought the recipes I used for the Archery Season of the Hunter Fitness Challenge may be of interest. Enjoy!
Week 1 Recipe
Easy Shredded BBQ Elk Sandwiches
Week 2 Recipe(s): Vegetables Take Center Stage
Roasted Asparagus with Balsamic Browned Butter
Steamed Carrots with Garlic-Ginger Butter
Green Bean Salad Amandine
Week 3 Recipe(s)
Marinades for Wild Game
Week 4 Recipe(s): Power Breakfasts
Omelet with Summer Vegetables
Grab n Go ideas
Week 5 Recipe
“All American Chili” for the Slow Cooker
I thought the recipes I used for the Archery Season of the Hunter Fitness Challenge may be of interest. Enjoy!
Week 1 Recipe
Easy Shredded BBQ Elk Sandwiches
Week 2 Recipe(s): Vegetables Take Center Stage
Roasted Asparagus with Balsamic Browned Butter
Steamed Carrots with Garlic-Ginger Butter
Green Bean Salad Amandine
Week 3 Recipe(s)
Marinades for Wild Game
Week 4 Recipe(s): Power Breakfasts
Omelet with Summer Vegetables
Grab n Go ideas
Week 5 Recipe
“All American Chili” for the Slow Cooker
"All American" Chili for the Slow Cooker
Week 5 Recipe:
“All American Chili” for the Slow Cooker
Adapted from www.cookinglight.com
Yield: 8 servings (serving size: 1 1/4 cups chili and 1 tablespoon cheese)
Ingredients
• 1½ pounds ground wild game or beef (your choice, they all work)
• 2 cups chopped onion
• 1 cup chopped green bell pepper
• 8 garlic cloves, minced
• 1 jalapeño pepper, chopped (optional, leave out for a mild chili)
• 2 tablespoons chili powder
• 2 tablespoons brown sugar
• 1 tablespoon ground cumin
• 3 tablespoons tomato paste
• 1 teaspoon dried oregano
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon salt
• 2 bay leaves
• 1 1/4 cups Merlot or other fruity red wine (optional)
• 2 (28-ounce) cans whole tomatoes, undrained and coarsely chopped
• 2 (15-ounce) cans kidney beans, drained
• 1/2 cup (2 ounces) shredded reduced-fat sharp cheddar cheese
Preparation
In a large sauté pan, combine ground meat, onion, and the next 4 ingredients (onion through jalapeño) to pan; cook 8 minutes or until browned, stirring to crumble.
Add chili powder and the next 7 ingredients (chili powder through bay leaves)*, and cook for 1 minute, stirring constantly. In a large slow cooker, combine meat mixture with wine, tomatoes, and kidney beans; cover and cook on low for 6 hours or high for 4 hours.
Uncover and discard the bay leaves. Sprinkle each serving with cheddar cheese, as desired.
*Don’t have all the seasonings or short on time? Just use a low-sodium chili seasoning packet instead.
Note: Like most chilis, this version tastes even better the next day. Leftovers can be put in single-serving containers and frozen (cool completely first!), to be used for a quick lunch later, at work or at home.
Nutritional Information
Calories: 375
Fat: 4-12g (depending on the suet you use to process your ground meat)
Protein: 28.9g
Carbohydrate: 33.7g
Fiber: 8.2g
Cholesterol: 59mg
Iron: 5mg
Sodium: 969mg (if you choose low-sodium canned tomatoes and beans, this will be significantly less)
Calcium: 165mg
“All American Chili” for the Slow Cooker
Adapted from www.cookinglight.com
Yield: 8 servings (serving size: 1 1/4 cups chili and 1 tablespoon cheese)
Ingredients
• 1½ pounds ground wild game or beef (your choice, they all work)
• 2 cups chopped onion
• 1 cup chopped green bell pepper
• 8 garlic cloves, minced
• 1 jalapeño pepper, chopped (optional, leave out for a mild chili)
• 2 tablespoons chili powder
• 2 tablespoons brown sugar
• 1 tablespoon ground cumin
• 3 tablespoons tomato paste
• 1 teaspoon dried oregano
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon salt
• 2 bay leaves
• 1 1/4 cups Merlot or other fruity red wine (optional)
• 2 (28-ounce) cans whole tomatoes, undrained and coarsely chopped
• 2 (15-ounce) cans kidney beans, drained
• 1/2 cup (2 ounces) shredded reduced-fat sharp cheddar cheese
Preparation
In a large sauté pan, combine ground meat, onion, and the next 4 ingredients (onion through jalapeño) to pan; cook 8 minutes or until browned, stirring to crumble.
Add chili powder and the next 7 ingredients (chili powder through bay leaves)*, and cook for 1 minute, stirring constantly. In a large slow cooker, combine meat mixture with wine, tomatoes, and kidney beans; cover and cook on low for 6 hours or high for 4 hours.
Uncover and discard the bay leaves. Sprinkle each serving with cheddar cheese, as desired.
*Don’t have all the seasonings or short on time? Just use a low-sodium chili seasoning packet instead.
Note: Like most chilis, this version tastes even better the next day. Leftovers can be put in single-serving containers and frozen (cool completely first!), to be used for a quick lunch later, at work or at home.
Nutritional Information
Calories: 375
Fat: 4-12g (depending on the suet you use to process your ground meat)
Protein: 28.9g
Carbohydrate: 33.7g
Fiber: 8.2g
Cholesterol: 59mg
Iron: 5mg
Sodium: 969mg (if you choose low-sodium canned tomatoes and beans, this will be significantly less)
Calcium: 165mg
Power Breakfast Omelet Plus Grab n Go
Week 4 Recipe(s)
Power Breakfasts
Adapted from http://www.cookinglight.com/
For the weekend:
Omelet with Summer Vegetables
This satisfying entrée for one is good for any meal, from breakfast to dinner. Serve with fruit salad.
Yield: 1 serving (serving size: 1 omelet)
Ingredients
Cooking spray
2/3 cup whole-kernel corn (leftover from dinner or frozen and thawed)
1/2 cup chopped zucchini
3 tablespoons chopped green onions
1/4 teaspoon salt, divided
2 tablespoons water
1/4 teaspoon black pepper
3 large egg whites
1 large egg
2 tablespoons shredded smoked Gouda cheese (Swiss, mozzarella and low-fat cheddar are also delicious)
Preparation
Heat a small saucepan over medium-high heat. Coat pan with cooking spray. Add corn, zucchini, onions, and 1/8 teaspoon salt to pan; sauté 4 minutes or until vegetables are crisp-tender. Remove from heat.
Heat a 10-inch nonstick skillet over medium-high heat. Combine 1/8 teaspoon salt, water, pepper, egg whites, and egg, stirring well with a whisk. Coat pan with cooking spray. Pour egg mixture into pan; cook until edges begin to set (about 2 minutes). Gently lift the edges of omelet with a spatula, tilting pan to allow uncooked egg mixture to come in contact with pan. Spoon corn mixture onto half of omelet; sprinkle corn mixture with cheese. Loosen omelet with a spatula, and fold in half over corn mixture. Cook 2 minutes or until the cheese melts. Carefully slide omelet onto a plate.
Nutritional Information
Calories: 281 (33% from fat)
Fat: 10.3g (sat 4.3g,mono 3.4g,poly 1.4g)
Protein: 24.8g
Carbohydrate: 25.3g
Fiber: 4.2g
Cholesterol: 229mg
Iron: 2.1mg
Sodium: 947mg
Calcium: 162mg
For a busy work-day:
The afternoon or evening before, take the same recipe above, except scramble the eggs together with the veggies, them remove and cool. Take a whole wheat tortilla, top with scrambed egg mixture and cheese or salsa (or both, as desired), roll into a wrap, and put in a plastic baggie or Rubbermaid in the refrigerator. Grab and go in the morning.
Grab n Go ideas:
• Hard boiled eggs (do several at a time, then eat one or two as desired for the next week)
• String cheese
• Low-fat yogurt
• Granola or other whole grain cereal with low-fat milk
• Whole grain crackers
• Egg “McMuffins” with whole wheat English muffin, one egg and one slice of low fat cheese. Add a tomato or spinach.
Power Breakfasts
Adapted from http://www.cookinglight.com/
For the weekend:
Omelet with Summer Vegetables
This satisfying entrée for one is good for any meal, from breakfast to dinner. Serve with fruit salad.
Yield: 1 serving (serving size: 1 omelet)
Ingredients
Cooking spray
2/3 cup whole-kernel corn (leftover from dinner or frozen and thawed)
1/2 cup chopped zucchini
3 tablespoons chopped green onions
1/4 teaspoon salt, divided
2 tablespoons water
1/4 teaspoon black pepper
3 large egg whites
1 large egg
2 tablespoons shredded smoked Gouda cheese (Swiss, mozzarella and low-fat cheddar are also delicious)
Preparation
Heat a small saucepan over medium-high heat. Coat pan with cooking spray. Add corn, zucchini, onions, and 1/8 teaspoon salt to pan; sauté 4 minutes or until vegetables are crisp-tender. Remove from heat.
Heat a 10-inch nonstick skillet over medium-high heat. Combine 1/8 teaspoon salt, water, pepper, egg whites, and egg, stirring well with a whisk. Coat pan with cooking spray. Pour egg mixture into pan; cook until edges begin to set (about 2 minutes). Gently lift the edges of omelet with a spatula, tilting pan to allow uncooked egg mixture to come in contact with pan. Spoon corn mixture onto half of omelet; sprinkle corn mixture with cheese. Loosen omelet with a spatula, and fold in half over corn mixture. Cook 2 minutes or until the cheese melts. Carefully slide omelet onto a plate.
Nutritional Information
Calories: 281 (33% from fat)
Fat: 10.3g (sat 4.3g,mono 3.4g,poly 1.4g)
Protein: 24.8g
Carbohydrate: 25.3g
Fiber: 4.2g
Cholesterol: 229mg
Iron: 2.1mg
Sodium: 947mg
Calcium: 162mg
For a busy work-day:
The afternoon or evening before, take the same recipe above, except scramble the eggs together with the veggies, them remove and cool. Take a whole wheat tortilla, top with scrambed egg mixture and cheese or salsa (or both, as desired), roll into a wrap, and put in a plastic baggie or Rubbermaid in the refrigerator. Grab and go in the morning.
Grab n Go ideas:
• Hard boiled eggs (do several at a time, then eat one or two as desired for the next week)
• String cheese
• Low-fat yogurt
• Granola or other whole grain cereal with low-fat milk
• Whole grain crackers
• Egg “McMuffins” with whole wheat English muffin, one egg and one slice of low fat cheese. Add a tomato or spinach.
Marinades for Wild Game
Week 3 Recipe(s)
Marinades for Wild Game
Wild game is high in protein, B-vitamins, Zinc, Iron and low in fat, but some are put off by its taste. Other than mixing it with taco seasoning or pasta sauce, marinades provide a great way to use this excellent source of nutrition in meals where meat is a stand-alone item. Marinades tenderize, enhance or disguise game flavors to suit your taste. In a large zip lock bag or covered container, cover meat with one of the following marinades and allow to stand in the refrigerator at least 24 hours. Broil, roast, or braise for your favorite recipe.
A variety of "off the shelf" products are available for marinating meats; these include French dressing, tomato sauce or undiluted tomato soup, tomato juice and fruit juice (such as lemon, pineapple, or a mixture of many juices). To control the sodium in your marinades, it is simple and easy to make your own.
Note: Marinades that have been in contact with raw meat should not be used on the cooked meat unless they are brought to a rolling boil for 3 minutes to kill any bacteria which may be in them. If you know you will use some for a sauce, it is a better idea to set a small amount to the side before it is added to the meat.
Marinade #1
2 cups vinegar
2 cups water
1/2 cup sugar
Marinade #2
1/4 cup vinegar
1/2 cup cooking oil
1/2 tsp. pepper
1/4 tsp. garlic salt
Marinade #3
2 cups water
2 cups vinegar
1-2 Tbsp. sugar
4 bay leaves
1 tsp. salt
12 whole cloves
1 tsp. allspice
3 medium sized onions, sliced
Marinade #4
2 Tbsp. vinegar
1 1/2 tsp. ground ginger
1 clove garlic, minced
2 Tbsp. brown sugar
1/2 cup soy sauce
3/4 cup vegetable oil
Marinade #5
Garlic salt, salt, and pepper to taste and equal parts of Worcestershire sauce and two of your favorite steak sauces.
Marinades for Wild Game
Wild game is high in protein, B-vitamins, Zinc, Iron and low in fat, but some are put off by its taste. Other than mixing it with taco seasoning or pasta sauce, marinades provide a great way to use this excellent source of nutrition in meals where meat is a stand-alone item. Marinades tenderize, enhance or disguise game flavors to suit your taste. In a large zip lock bag or covered container, cover meat with one of the following marinades and allow to stand in the refrigerator at least 24 hours. Broil, roast, or braise for your favorite recipe.
A variety of "off the shelf" products are available for marinating meats; these include French dressing, tomato sauce or undiluted tomato soup, tomato juice and fruit juice (such as lemon, pineapple, or a mixture of many juices). To control the sodium in your marinades, it is simple and easy to make your own.
Note: Marinades that have been in contact with raw meat should not be used on the cooked meat unless they are brought to a rolling boil for 3 minutes to kill any bacteria which may be in them. If you know you will use some for a sauce, it is a better idea to set a small amount to the side before it is added to the meat.
Marinade #1
2 cups vinegar
2 cups water
1/2 cup sugar
Marinade #2
1/4 cup vinegar
1/2 cup cooking oil
1/2 tsp. pepper
1/4 tsp. garlic salt
Marinade #3
2 cups water
2 cups vinegar
1-2 Tbsp. sugar
4 bay leaves
1 tsp. salt
12 whole cloves
1 tsp. allspice
3 medium sized onions, sliced
Marinade #4
2 Tbsp. vinegar
1 1/2 tsp. ground ginger
1 clove garlic, minced
2 Tbsp. brown sugar
1/2 cup soy sauce
3/4 cup vegetable oil
Marinade #5
Garlic salt, salt, and pepper to taste and equal parts of Worcestershire sauce and two of your favorite steak sauces.
Roasted Asparagus, Gingered Carrots, Green Bean Amandine
Week 2 Recipe(s)
Vegetables take Center Stage
Try these or find your own at one of my favorite cooking web sites: www.cookinglight.com.
Roasted Asparagus with Balsamic Browned Butter
Recipe by David Bonom (September 2001)
40 asparagus spears, trimmed (about 2 pounds)
Cooking spray
1/4 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
2 tablespoons butter
2 teaspoons low-sodium soy sauce
1 teaspoon balsamic vinegar
Cracked black pepper (optional)
Grated lemon rind (optional)
Preheat oven to 400°.
Arrange asparagus in a single layer on a baking sheet; coat with cooking spray. Sprinkle with salt and pepper. Bake at 400° for 12 minutes or until tender.
Melt butter in a small skillet over medium heat; cook 3 minutes or until lightly browned, shaking pan occasionally. Remove from heat; stir in soy sauce and balsamic vinegar. Drizzle over asparagus, tossing well to coat. Garnish with cracked pepper and rind, if desired.
Steamed Carrots with Garlic-Ginger Butter
Be sure to use true baby carrots with tops. So-called baby carrots sold in bags are often whittled-down mature vegetables; their texture will be too tough for this recipe.
Yield: 4 servings
Ingredients
2 garlic cloves, minced
1 pound baby carrots with tops, peeled
1 tablespoon butter
1 teaspoon minced peeled fresh ginger
1 tablespoon chopped fresh cilantro
1/2 teaspoon grated lime rind
1 tablespoon fresh lime juice
1/4 teaspoon salt
1. Prepare garlic; let stand 10 minutes.
2. Steam carrots, covered, 10 minutes or until tender.
3. Heat butter in large nonstick skillet over medium heat. Add garlic and ginger to pan; cook 1 minute, stirring constantly. Remove from heat; stir in carrots, cilantro, and remaining ingredients.
Green Bean Salad Amandine
Boiling water cooks the beans quickly so they retain their vibrant color. Haricots verts are slender French green beans; if you substitute regular green beans, cook an additional 30 seconds to one minute. The almonds are toasted for the most robust flavor.
Yield: 4 servings (serving size: 1 cup)
Ingredients
1 pound haricots verts, trimmed
1 tablespoon sherry vinegar
1 1/2 teaspoons extra virgin olive oil
1 teaspoon Dijon mustard
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 tablespoon sliced almonds, toasted
1. Cook beans in boiling water 4 minutes or until crisp-tender. Drain and plunge beans into ice water; drain well. Pat beans dry with paper towels.
2. Combine vinegar, oil, mustard, salt, and pepper in a medium bowl, stirring with a whisk until well blended. Add beans to vinegar mixture; toss well to coat. Sprinkle with almonds.
Vegetables take Center Stage
Try these or find your own at one of my favorite cooking web sites: www.cookinglight.com.
Roasted Asparagus with Balsamic Browned Butter
Recipe by David Bonom (September 2001)
40 asparagus spears, trimmed (about 2 pounds)
Cooking spray
1/4 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
2 tablespoons butter
2 teaspoons low-sodium soy sauce
1 teaspoon balsamic vinegar
Cracked black pepper (optional)
Grated lemon rind (optional)
Preheat oven to 400°.
Arrange asparagus in a single layer on a baking sheet; coat with cooking spray. Sprinkle with salt and pepper. Bake at 400° for 12 minutes or until tender.
Melt butter in a small skillet over medium heat; cook 3 minutes or until lightly browned, shaking pan occasionally. Remove from heat; stir in soy sauce and balsamic vinegar. Drizzle over asparagus, tossing well to coat. Garnish with cracked pepper and rind, if desired.
Steamed Carrots with Garlic-Ginger Butter
Be sure to use true baby carrots with tops. So-called baby carrots sold in bags are often whittled-down mature vegetables; their texture will be too tough for this recipe.
Yield: 4 servings
Ingredients
2 garlic cloves, minced
1 pound baby carrots with tops, peeled
1 tablespoon butter
1 teaspoon minced peeled fresh ginger
1 tablespoon chopped fresh cilantro
1/2 teaspoon grated lime rind
1 tablespoon fresh lime juice
1/4 teaspoon salt
1. Prepare garlic; let stand 10 minutes.
2. Steam carrots, covered, 10 minutes or until tender.
3. Heat butter in large nonstick skillet over medium heat. Add garlic and ginger to pan; cook 1 minute, stirring constantly. Remove from heat; stir in carrots, cilantro, and remaining ingredients.
Green Bean Salad Amandine
Boiling water cooks the beans quickly so they retain their vibrant color. Haricots verts are slender French green beans; if you substitute regular green beans, cook an additional 30 seconds to one minute. The almonds are toasted for the most robust flavor.
Yield: 4 servings (serving size: 1 cup)
Ingredients
1 pound haricots verts, trimmed
1 tablespoon sherry vinegar
1 1/2 teaspoons extra virgin olive oil
1 teaspoon Dijon mustard
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 tablespoon sliced almonds, toasted
1. Cook beans in boiling water 4 minutes or until crisp-tender. Drain and plunge beans into ice water; drain well. Pat beans dry with paper towels.
2. Combine vinegar, oil, mustard, salt, and pepper in a medium bowl, stirring with a whisk until well blended. Add beans to vinegar mixture; toss well to coat. Sprinkle with almonds.
Easy Shredded BBQ Elk Sandwiches
Week 1 Recipe
Easy Shredded BBQ Elk Sandwiches
Adapted from the recipe at http://www.elk-hunting-tips.net – Thanks Dave!
• 1 Elk Roast that will fit in your crock pot (remember, it will reduce in size and create broth as it cooks)
• Water (experiment with this – some people cover the roast, some use less)
• Your Favorite BBQ Sauce (some recommendations include Sweet Baby Rays Original, Famous Dave's Sweet and Zesty and Bull's Eye Original)
• Chopped Onions, Carrots, Beans or other veggies as desired (these can be mixed into the sandwiches, or served on the side, with or without the BBQ sauce.)
• Deli Rolls (whole wheat!)
Great for hot summer days! In a crock pot (put it outside or in your garage so it doesn’t heat up your house) or large pot on the stove put a whole elk roast and veggies and cover with water. For crock pot, cook on high for 4 hours, or low for eight hours. On the stove cover and simmer on low for four hours or more (make sure the water level stays high).
Remove roast and veggies from water and let excess water drain from meat. Use as a stock for other recipes either within one week, or freeze excess in ice cube trays then put in freezer bags and keep in freezer for up to 3 months).
Separate roast from vegetables. Slice roast across the grain 1/2 to 1 inch thick. Use two forks to shred slices of meat. Put meat back into pot (add the veggies back if you want, or leave them on the side) and pour you favorite BBQ sauce over it until desired saturation is achieved. Reheat and serve as sandwiches, or as an entree. Re-heating is not necessary, however, and can be served cold.
Serve with a side-salad of garden or farmers market greens and whatever other veggies you like to top your salads with – choose vinaigrette or reduced fat dressing - and dress your salad, don’t drown it!
Also great with corn on the cob (easy on the butter) or fresh sliced watermelon.
Easy Shredded BBQ Elk Sandwiches
Adapted from the recipe at http://www.elk-hunting-tips.net – Thanks Dave!
• 1 Elk Roast that will fit in your crock pot (remember, it will reduce in size and create broth as it cooks)
• Water (experiment with this – some people cover the roast, some use less)
• Your Favorite BBQ Sauce (some recommendations include Sweet Baby Rays Original, Famous Dave's Sweet and Zesty and Bull's Eye Original)
• Chopped Onions, Carrots, Beans or other veggies as desired (these can be mixed into the sandwiches, or served on the side, with or without the BBQ sauce.)
• Deli Rolls (whole wheat!)
Great for hot summer days! In a crock pot (put it outside or in your garage so it doesn’t heat up your house) or large pot on the stove put a whole elk roast and veggies and cover with water. For crock pot, cook on high for 4 hours, or low for eight hours. On the stove cover and simmer on low for four hours or more (make sure the water level stays high).
Remove roast and veggies from water and let excess water drain from meat. Use as a stock for other recipes either within one week, or freeze excess in ice cube trays then put in freezer bags and keep in freezer for up to 3 months).
Separate roast from vegetables. Slice roast across the grain 1/2 to 1 inch thick. Use two forks to shred slices of meat. Put meat back into pot (add the veggies back if you want, or leave them on the side) and pour you favorite BBQ sauce over it until desired saturation is achieved. Reheat and serve as sandwiches, or as an entree. Re-heating is not necessary, however, and can be served cold.
Serve with a side-salad of garden or farmers market greens and whatever other veggies you like to top your salads with – choose vinaigrette or reduced fat dressing - and dress your salad, don’t drown it!
Also great with corn on the cob (easy on the butter) or fresh sliced watermelon.
Monday, August 23, 2010
Fitness as a way of life
Dear SOMHELP Members,
One thing that I promised you is that I'd share items of interest as I came across them. As a little background on this post, some of you may know that I teach BodyATTACK here in Helena, which is a fitness program from Les Mills International (they also do BodyPUMP, BodySTEP, etc.). One of the presenters who frequently appears in our instructor materials, Bevan James Eyles, has a blog on fitness, which I visited today, and found some of his thoughts, well, thought provoking.
Some quotes:
"'What does it take to create a life time love of fitness, one where people get all the benefits of a healthy lifestyle choices?'
The biggest thing I have discovered is that health and fitness isn’t about a certain exercise, being on the latest diet or buying equipment that promises the world. Fitness is about behaviour. That statement is so important I’m going to say it again, fitness is about behaviour! The people I have seen who I know will be healthy and fit for life are the ones who have figured these behaviours out and made them work for themselves."
...and more:
"I truly believe that everyone can have a love of fitness. Notice that I said love there, not habit. There’s a huge difference between the two. When you have a love you wake up early because you want to be out there doing it, you make good eating decisions because you are focused and have a target that requires that you make the best decisions for yourself."
Fitness is about behaviour. I like it! Check out Bevan's web site as you'd like: www.bevanjameseyles.com.
One thing that I promised you is that I'd share items of interest as I came across them. As a little background on this post, some of you may know that I teach BodyATTACK here in Helena, which is a fitness program from Les Mills International (they also do BodyPUMP, BodySTEP, etc.). One of the presenters who frequently appears in our instructor materials, Bevan James Eyles, has a blog on fitness, which I visited today, and found some of his thoughts, well, thought provoking.
Some quotes:
"'What does it take to create a life time love of fitness, one where people get all the benefits of a healthy lifestyle choices?'
The biggest thing I have discovered is that health and fitness isn’t about a certain exercise, being on the latest diet or buying equipment that promises the world. Fitness is about behaviour. That statement is so important I’m going to say it again, fitness is about behaviour! The people I have seen who I know will be healthy and fit for life are the ones who have figured these behaviours out and made them work for themselves."
...and more:
"I truly believe that everyone can have a love of fitness. Notice that I said love there, not habit. There’s a huge difference between the two. When you have a love you wake up early because you want to be out there doing it, you make good eating decisions because you are focused and have a target that requires that you make the best decisions for yourself."
Fitness is about behaviour. I like it! Check out Bevan's web site as you'd like: www.bevanjameseyles.com.
Thursday, August 12, 2010
Miles City Healthy Lifestyles Program
Attention Miles City-area State Employees and Residents
Are you ready to make a change for the better? Take advantage of this opportunity to participate in this excellent program – you may even qualify to have the program costs reimbursed through the State of Montana Why Weight Program*, a benefit of your State health care plan.
The Healthy Lifestyles program will be offered by Liane Vadheim, RD, LN, CDE at Holy Rosary Healthcare in Miles City. The program emphasizes lifestyle changes such as
• weight control
• increased activity
• stress reduction
• problem solving
• healthy eating choices
• eating out
• staying motivated
Initial assessments are currently being held for August. Space is limited, early sign-up is encouraged. For more information please call Carla McPherson at 406-233-4067
Sessions begin late August
Classes meet weekly and last about 1 hour
GREAT NEWS FOR RESIDENTS OF FORSYTH AND BAKER
You don’t have to drive to Miles City, this program will be available to you long distance. Call for more information. 406-233-4067
The program is based on intensive lifestyle management that may reduce the development of diabetes by 58% in those at risk.
• It is a 10 month program with the first 16-week core curriculum consisting of an initial assessment, weekly educational meetings, and guidance of a personal Lifestyle Coach.
• One to one lifestyle coaching
• Complete weight management and healthy living curriculum and exercise
• During the six month follow-up curriculum, monthly educational sessions will be held with follow-up by the Lifestyle Coaches.
In addition to receiving educational and exercise sessions and the advice of a Lifestyle Coach, participants will receive extensive participant manuals, food logs, fat counter booklets.
There is a one time $150 charge for the 10 month program. This is a qualified expense under the State of Montana’s Why Weight Program* (see below).
Eligibility
• Overweight (BMI ≥ 25 kg/m2)
• Had medical clearance from their referring provider
• 18 years or over
• Readiness assessment
And had one or more of the following:
• Diagnosis of pre-diabetes; (A1C 5.7 to 6.4% can be used)
• Impaired glucose tolerance or impaired fasting glucose;
• High blood pressure (≥130/85 mmHg or treatment) or
• Dyslipidemia (triglycerides >150 mg/dl, LDL-cholesterol >130mg/dl or treatment; or HDL-cholesterol <40mg/dl men and <50mg/dl women);
• A history of gestational diabetes (GDM)
• Gave birth to a baby greater than 9 pounds
*WHY WEIGHT
If you are ready to lose weight, have participated in the Health Screenings, and have a body mass index of 27 or higher, you can participate in Why Weight. A health coach will assist you in setting and reaching your goals. You may also qualify for up to $300 in assistance with some out-of-pocket expenses. Call Reliant Behavioral Health (RBH) at 1-866-750-0512 for more information about Why Weight.
Are you ready to make a change for the better? Take advantage of this opportunity to participate in this excellent program – you may even qualify to have the program costs reimbursed through the State of Montana Why Weight Program*, a benefit of your State health care plan.
The Healthy Lifestyles program will be offered by Liane Vadheim, RD, LN, CDE at Holy Rosary Healthcare in Miles City. The program emphasizes lifestyle changes such as
• weight control
• increased activity
• stress reduction
• problem solving
• healthy eating choices
• eating out
• staying motivated
Initial assessments are currently being held for August. Space is limited, early sign-up is encouraged. For more information please call Carla McPherson at 406-233-4067
Sessions begin late August
Classes meet weekly and last about 1 hour
GREAT NEWS FOR RESIDENTS OF FORSYTH AND BAKER
You don’t have to drive to Miles City, this program will be available to you long distance. Call for more information. 406-233-4067
The program is based on intensive lifestyle management that may reduce the development of diabetes by 58% in those at risk.
• It is a 10 month program with the first 16-week core curriculum consisting of an initial assessment, weekly educational meetings, and guidance of a personal Lifestyle Coach.
• One to one lifestyle coaching
• Complete weight management and healthy living curriculum and exercise
• During the six month follow-up curriculum, monthly educational sessions will be held with follow-up by the Lifestyle Coaches.
In addition to receiving educational and exercise sessions and the advice of a Lifestyle Coach, participants will receive extensive participant manuals, food logs, fat counter booklets.
There is a one time $150 charge for the 10 month program. This is a qualified expense under the State of Montana’s Why Weight Program* (see below).
Eligibility
• Overweight (BMI ≥ 25 kg/m2)
• Had medical clearance from their referring provider
• 18 years or over
• Readiness assessment
And had one or more of the following:
• Diagnosis of pre-diabetes; (A1C 5.7 to 6.4% can be used)
• Impaired glucose tolerance or impaired fasting glucose;
• High blood pressure (≥130/85 mmHg or treatment) or
• Dyslipidemia (triglycerides >150 mg/dl, LDL-cholesterol >130mg/dl or treatment; or HDL-cholesterol <40mg/dl men and <50mg/dl women);
• A history of gestational diabetes (GDM)
• Gave birth to a baby greater than 9 pounds
*WHY WEIGHT
If you are ready to lose weight, have participated in the Health Screenings, and have a body mass index of 27 or higher, you can participate in Why Weight. A health coach will assist you in setting and reaching your goals. You may also qualify for up to $300 in assistance with some out-of-pocket expenses. Call Reliant Behavioral Health (RBH) at 1-866-750-0512 for more information about Why Weight.
Tuesday, August 10, 2010
Live Well! Prevention & Management Lunch n Learn Webinar Series
Please enjoy the following Prevention and Management Lunch & Learn webinar series! Diabetes, Asthma, Cardiovascular Disease (stroke, high blood pressure), and Depression are all covered. Each of these excellent 1 hour (or less) sessions provides information about what the disease or condition is, how to prevent or control it, and resources for support.
Diabetes
If you or someone you know is at risk for diabetes, or currently has diabetes, this presentation is for you!
This program features guest speaker Laura DelGuerra, RD, CDE from the Take Control Diabetes Management Program. The Take Control Program is one of the benefits of the State of Montana Health Care Plan and is free for qualified members.
To view a recording of this webinar, click here: http://mtdept.na4.acrobat.com/p89442946/
Asthma
If you or someone you love has asthma, this session is for you. Learn how to live to the fullest while taking the care you need to prevent attacks and deal with them when they happen.
This program features guest speaker Katie Loveland, MPH, MSW from the DPHHS Asthma Program.
To view a recording of this webinar, click here: http://mtdept.na4.acrobat.com/p53358438/
Cardiovascular Disease
From high blood pressure to stroke, cardiovascular disease touches many of our lives. Learn to prevent or manage the disease through simple choices.
The program features guest speaker Mike McNamara, MS from the DPHHS Cardiovascular Program.
To view a recording of this webinar, click here: http://mtdept.na4.acrobat.com/p27524193/
Depression
Many of us struggle, or know someone who struggles, with depression. Learn more about this increasingly common health issue, from identifying it to dealing with it.
The program features guest speaker Tanya Baertsch from Reliant Behavioral Health.
To view a recording of this webinar, click here: http://mtdept.na4.acrobat.com/p21623631/
Sponsored by the Health Care & Benefits Division
State of Montana Healthy Employee Lifestyle Program
SOMHELP
www.benefits.mt.gov/wellness.mcpx
Toll Free: (800) 287-8266 ~ In Helena: (406) 444-7462
E-mail: benefitsquestions@mt.gov
Diabetes
If you or someone you know is at risk for diabetes, or currently has diabetes, this presentation is for you!
This program features guest speaker Laura DelGuerra, RD, CDE from the Take Control Diabetes Management Program. The Take Control Program is one of the benefits of the State of Montana Health Care Plan and is free for qualified members.
To view a recording of this webinar, click here: http://mtdept.na4.acrobat.com/p89442946/
Asthma
If you or someone you love has asthma, this session is for you. Learn how to live to the fullest while taking the care you need to prevent attacks and deal with them when they happen.
This program features guest speaker Katie Loveland, MPH, MSW from the DPHHS Asthma Program.
To view a recording of this webinar, click here: http://mtdept.na4.acrobat.com/p53358438/
Cardiovascular Disease
From high blood pressure to stroke, cardiovascular disease touches many of our lives. Learn to prevent or manage the disease through simple choices.
The program features guest speaker Mike McNamara, MS from the DPHHS Cardiovascular Program.
To view a recording of this webinar, click here: http://mtdept.na4.acrobat.com/p27524193/
Depression
Many of us struggle, or know someone who struggles, with depression. Learn more about this increasingly common health issue, from identifying it to dealing with it.
The program features guest speaker Tanya Baertsch from Reliant Behavioral Health.
To view a recording of this webinar, click here: http://mtdept.na4.acrobat.com/p21623631/
Sponsored by the Health Care & Benefits Division
State of Montana Healthy Employee Lifestyle Program
SOMHELP
www.benefits.mt.gov/wellness.mcpx
Toll Free: (800) 287-8266 ~ In Helena: (406) 444-7462
E-mail: benefitsquestions@mt.gov
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