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
Tuesday, August 31, 2010
"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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