Contest Finale TONIGHT!

The contest Finale will be held TONIGHT, Thursday, April 25 at Gene Fullmer at 6pm and will last for approximately 45 minutes. We will provide a summary of the contest, raffle off prizes and announce the winners of the 2019 Way to a Better Life Contest. Hope to see you there!

2019 Way to a Better Life Contest Wrap Up

CONGRATULATIONS!

YOU DID IT! 

You completed the 2019 Way to a Better Life Contest!

We hope you enjoyed the contest and that you found ways to create lasting habits that will continue to improve your health.

The winners of the 2019 Way to a Better Life Contest will be announced next Thursday, April 25 at Gene Fullmer at 6pm and will last for approximately 30 minutes. We will also provide a summary of the contest and raffle off other prizes.

We hope you can come join us to celebrate your success and the success of others that participated in the contest.

Final Weigh-In TONIGHT

It is already here! The final weigh-in for the 2019 Way to a Better Life Contest. 

The final weigh-in will be held at the Gene Fullmer Recreation Center (8015 S. 2200 W.) from 5:30pm-7:30pm. You can come by anytime during the final weigh-in to complete your post-assessment testing and record your final weight and points for the contest.

What to expect: 
*Anticipate the post-assessments to take about 30-45 min. to complete.
When you arrive at Gene Fullmer you will go through six stations:
1- Check-in - Pick up your assessment form
2- Weight - Weigh-In for the your official final weight
3- Body Composition - Body Fat percentage measured
4- Waist Circumference Measurement
5- After Photo
6- Blood Pressure and Cholesterol Testing - *This station will most likely take the longest so please be patient. 

Easy way to have Quinoa!!

Get at your local grocery store!!

Fruit and Veggie Tip: Roast or Stew

ROAST

• Red peppers in the oven at 450°, turning every 15 minutes until done (blackened skins). Peel off the skin and slice them, then drizzle in oil and garlic and refrigerate. A Perfect addition to any salad, sandwich or antipasto dish!
• Whole red potatoes in the oven after tossing them in a mixture of olive oil, garlic and rosemary until tender for a mouth-watering side to any meal!
• Some winter vegetables cut in large pieces – parsnips, turnips, rutabaga, beets, sweet potato are some good choices. Coat lightly with olive oil, sprinkle with your favorite herbs, and roast at 425° for 30-40 minutes until tender and browned.
• Brussels sprouts drizzled lightly with olive oil, and sprinkled with salt. Magnifique!
• Thin slices of sweet potato to make chips.

STEW

• Pears. Peel and core and stew gently in cinnamon, sugar and water until tender. Perfect for an after-dinner treat!
• Cabbage with tomatoes and garlic to serve over rice for a unique side dish to any meal!
• Classic stew vegetables such as potatoes, carrots, green beans, celery, onions in canned tomato sauce. Substitute canned beans like kidney beans or black beans for meat.
• Frozen corn, onions, peppers, celery, and salsa. Serve over rice. Add some red or black beans and call it a meal!
• Canned tomatoes, eggplant, peppers, and chickpeas. Add oregano and top with sliced olives.

Fruit and Veggie Tip: Microwave

MICROWAVE

• Any of your favorite chopped veggies in a bowl with an egg or two for a quick, nutritious breakfast.
• Cranberries and orange zest with a little sugar and water to make a sweet cranberry relish.
• Frozen or canned vegetables on those busy nights.
• Spaghetti squash by cutting in half lengthwise and putting face down in a dish with water. Scoop out squash and serve like spaghetti with tomato sauce and/or Parmesan cheese.
• A potato for lunch and top with low-fat cottage cheese and chives.

Fruit and Veggie Tip: Sauté

Sauté

• Pear and apple slices (peeled) in a skillet with a little butter until tender. Add marmalade and orange slices, remove from heat and serve for a fruity dessert.
• Cauliflower with nutmeg and oil after pre-steaming for a tasty twist on an old veggie.
• Spinach with garlic and olive oil.
• Green and yellow summer squash with onion and garlic. Season with salt and pepper, and sprinkle with Parmesan cheese. For a different twist, add chopped tomato and basil.
• A variety of different colored peppers with onion. Serve as a side dish.

Fruit and Veggie Tip: Grill

GRILL

• Mushrooms, bell peppers, onions and tenderloin for the perfect summer kabobs.
• Corn on the cob. Peel and coat in a mix of seasonings such as oregano, pepper, onion and chili powders and salt with a touch of butter to help it stick. Wrap in aluminum foil and grill until tender.
• Pineapple, peaches or mango. Top with a dollop of low-fat ice cream, frozen yogurt or sherbet.
• Asparagus and add to a salad of mixed greens, roasted peppers and toasted nuts.

Fruit and Veggie Tip: Steam

STEAM

• Artichokes for a long time (about an hour) to get flavorful leaves perfect for dipping! Try them with a tasty almond pate.
• Any of your favorite vegetables with citrus juice and zest added to the water to create bold, new flavors. Try lemon juice with spinach, orange with broccoli or grapefruit with carrots!
• A medley of vegetables and season with some herbs. Serve over couscous.
• Cabbage, and season with caraway seed, salt and pepper.
• Green beans with chopped onion. Add a clove of garlic to cooking water.

Fruit and Veggie Tip: Blanch

BLANCH

• Almonds in water for 15 seconds and peel for a new twist on a healthy snack.
• Basil and parsley leaves. Blend together with olive oil, pine nuts, garlic and a little lemon juice for a great pesto!
• Broccoli and cauliflower to use on a vegetable platter for snacks and appetizers.
• Broccoli rabe in salted water to reduce bitterness. Then cook like broccoli.
• Carrots, cauliflower, green beans, asparagus and broccoli. Marinate in your favorite low-fat vinaigrette and serve cold. If desired, add other veggies like onions, mushrooms and peppers.