Fall Food Challenge

Get a prize by participating in the UWGB Wellness Committee Fall Food Challenge!  

For the next five weeks, the Wellness committee challenges you to try some seasonal favorites. Here’s how to participate: Each week a seasonal ingredient will be featured, with Week 5 being a little different. Try a new recipe or make your own with the week’s highlighted ingredient. Submit the recipe and a picture of the finished product and get a prize!

Week 1 (Oct. 25-31): Winter Squash. Whether it be acorn, butternut, hubbard, delicata, or one of the many other winter squash varieties, winter squash brings fall flavors to the table. Unlike summer squash such as zucchini, winter squash are hard when ripe, store well through the colder months, and helped bring fresh vegetables to the table long before refrigeration was common. Good for stuffing, roasting (try removing the seeds, washing, and roasting those), stir-frying, or blending into creamy autumn soups, the category of winter squash can’t be beat for comfort with a hint of sweetness.

Week 2 (Nov. 1-7): Root vegetables. As the ground begins to freeze and harden, many gardeners and farmers prepare to dig up root vegetables, which often reach their flavor peak when frost first appears. Parsnips, kohlrabi, carrots, turnips, beets, and even a second or third planting of radishes are plentiful this time of year, meaning they are also less expensive than imported vegetables that come from other climates.

Week 3 (Nov. 8-14): Cole crops. Cole crops consist of vegetables such as Brussels sprout, cabbage, cauliflower, collards, kale, kohlrabi, mustard, broccoli, and turnips. “Cole” refers to anything from the Brassicaceae family, and as you can see there is crossover with other categories. These descendants of wild cabbage come in a variety of forms, and we eat parts that grow above and below ground depending on the plant. Do not get too worried about whether your recipe features a root vegetable or something that is also considered a Cole crop. Just eat your veggies, please!

Week 4 (Nov. 15-21): The Trusty Spud. Whether it be sweet potatoes or a standard cultivar, this starchy tuber is a mainstay of many midwestern dinner plates and a trusted friend in the root cellar. Indigenous to the Americas, the potato is one of the world’s main food crops, up there with corn, wheat, and rice. The orange-fleshed sweet potato is from a different plant family than the standard masher or baker, and while often called a yam, it is not truly from that family of plants either. Both are filling and can be prepared in a multitude of ways and in almost all cultures.

Week 5 (Nov. 22-28): Thanksgiving Dish Makeover! Want to cut back a few calories or fat grams from one dish so you can splurge on another without feeling guilty? We are asking you to makeover a dish to cut back on some calories, plump up the fiber, or in some way give it a health makeover. Submit your original recipe, the makeover, and a picture, along with any comments from family or friends who didn’t notice the difference or who appreciate your efforts.

For every entry, your name will be put in a weekly drawing. All entries will also be placed into a final drawing for kitchen and cooking gear! Please submit your recipes by Friday, December 4th. Submit entries at: https://uwgreenbay.ca1.qualtrics.com/jfe/form/SV_4NGL18xYPD6tyct

Lastly, all recipes will be made available through a digital cookbook so you can try lots of new recipes this fall and winter!

Workout and Yoga Videos & Grocery List to Stock Your Kitchen

Alex Wandersee (UREC Fitness Coordinator) created some great online well-being resources available on the Wellness website > Online Well-Being Resources at https://www.uwgb.edu/wellness-committee/remote-wellness-resources/, including:

  • Leg, back and core workout video
  • Two 30 minute yoga class videos
  • Links to other workout videos
  • 30 day challenges – jumping jacks, squats and planks

Jolene Dorn (Chartwells Registered Dietitian and UWGB Associate Lecturer) and her team put together a helpful “How to stock your kitchen” grocery list, also on the Wellness webpage under Online Well-Being Resources.  It is basic staple items for your pantry, refrigerator and freezer that you should keep on hand when events like this hit, put together by Chefs and Registered Dietitians.

How can you improve your well-being?

What are some things you are doing to improve your mental and physical well-being?  Here are some things that your co-workers reported they are doing or recommending:

      • Taking online yoga classes
      • Using video chatting via Facebook or Facetime to have some human contact
      • Streaming workouts
      • Trying new recipes using items on hand in the freezer or pantry
      • Exercising by doing dance routines from YouTube
      • Picking up the phone to call co-workers rather than sending countless emails
      • Taking walks outdoors
      • Utilizing free online platforms to do better team collaborations
      • Having a daily routine/schedule

Be intentional – make your well-being a priority.  What will work for you to reduce your anxiety and stress, and improve your mental and physical health?  Create a plan and start today!  You will feel better mentally and physically.

Don’t Wait, Hydrate Challenge

 

The Don’t Wait, Hydrate! Challenge is about making sure you get the healthy fluids you need while avoiding the ones you don’t, like sodas and energy drinks.  So, pour yourself into better health and join the challenge!

  • Starts March 1, 2020
  • Drink at least 8 cups (64 ounces) of water or other healthy fluids for 21 days during the month of March
  • Record your progress at wellwisconsin.staywell.com
  • Complete the challenge to earn credit toward your 2020 Well Wisconsin incentive.

Source: The StayWell Company, LLC

Onsite Health Screenings

Time to register for your onsite health screening!

Three free health screening* events have been scheduled at UW-Green Bay for employees (and spouses) who are enrolled in the State of Wisconsin Group Health Insurance Program.

These events are scheduled:

  • Wednesday, August 12, 2020 at 7:00 am to 1:00 pm **CANCELLED**
    • Green Bay Campus – Phoenix Rooms, University Union
  • Friday, September 18, 2020 at 8:00 am to 12:00 pm
    • Sheboygan Campus – Wombat Room # 2114
  • Thursday, September 24, 2020 at 7:00 am to 12:00 pm
    • Green Bay Campus – Phoenix Rooms, University Union

At an onsite screening, you’ll learn your measurements for blood pressure, body mass index (BMI), cholesterol (HDL, LDL and total), triglycerides and glucose, and be in and out in 20 minutes. Register today!

Wait – the StayWell website is new this year – do I need to create a new log in?  Yes – please see this blog post for details.

After logging in, you will see your StayWell dashboard.  In the middle right side, click on the arrows to scroll to the Quest Diagnostics information and click SCHEDULE NOW.  At the Location screen, search for UW Green Bay or select another screening location that is close to you (you don’t have to do the screening at the Green Bay campus – there are many screening locations throughout the state available).

Earn your $150 Well Wisconsin Incentive

Complete three activities by October 9, 2020, to earn the $150 Well Wisconsin incentive.

1. Get a health screening*

Attend an employer sponsored event or if you see your health care provider, complete the Health Care Provider Form, available at wellwisconsin.staywell.com – click on Resources > State of Wisconsin > Health Care Provider Form.

 2. Complete the StayWell health assessment*

This online questionnaire takes about 10 minutes and is mobile and tablet friendly!  Find it on the StayWell websiteclick on My Incentives in the top menu bar and then Health Assessment.

3. Complete a Well-Being Activity through StayWell.

For more information on the Well Wisconsin Program or to complete your activities, log in to wellwisconsin.staywell.com – click on My Incentives in the top menu bar and you will see a list of activity options.

Questions? Review this FAQ document about onsite health screenings or contact us at wellness@uwgb.edu or (920) 465-2390.

*The Well Wisconsin incentive program is a voluntary program available to employees, retirees and spouses enrolled in the State of Wisconsin Group Health Insurance Program, excluding Medicare Advantage participants who have incentives available through their health plan. The Well Wisconsin incentive will automatically be issued to eligible participants upon completing the applicable activities. All wellness incentives paid to participants are considered taxable income to the group health plan subscriber and are reported to their employer, who will issue a W2. In some cases, the Wisconsin Retirement System acts as the employer. Retirees, continuants and their spouses will have some taxes withheld from the incentive amount earned.

Source: The StayWell Company, LLC

Chilean Corn & Meat Pie

INGREDIENTS FOR MEAT MIXTURE

  • Nonstick cooking spray
  • 4 oz boneless, skinless chicken breast
  • 8 oz extra lean ground beef (5 percent fat)
  • 1 green pepper, seeded and chopped
  • ¼ tsp ground black pepper
  • ½ C raisins
  • 2 tsp olives, chopped

FOR CORN TOPPING:

  • ½ Tbsp canola oil
  • ⅛ tsp paprika
  • 1 medium onion, finely chopped
  • 16 oz frozen yellow corn, thawed
  • ½ C fat-free milk
  • ¾ tsp ground cumin
  • ¼ tsp ground black pepper
  • 1 tsp dried basil

DIRECTIONS

  1. Preheat oven to 400 °F.
  2. Spray a skillet with cooking spray and warm over medium heat. Cook the chicken breast for 4 minutes on each side. Remove from skillet and shred the chicken with a fork. Set aside.
  3. Put beef in the same skillet; cook, stirring constantly, until no longer pink.
  4. Stir in the green pepper, black pepper, raisins, and olives.
  5. Spoon the mixture into an 8” × 8” baking dish. (If you prefer, divide the mixture into four servings and bake in four small ovenproof bowls.) Arrange the chicken on top of the mixture in the dish.
  6. Combine oil and paprika in the same skillet; warm over medium heat. Add onion and cook, stirring frequently, until soft and translucent, about 5 minutes. While the onion is cooking, combine the thawed corn, milk, cumin, salt, black pepper, and basil in a blender, and puree.
  7. Add pureed corn mixture to the cooked onion in the skillet; mix well. Continue cooking for 5 minutes. Spoon the corn mixture over the meat mixture in the baking dish.
  8. Bake until bubbly and nicely browned, 35 to 40 minutes.
  • PREP TIME 10 Minutes
  • YIELDS 4 Servings
  • COOK TIME 1 Hour 15 Minutes
  • SERVING SIZE 1 Square
  • CALORIES 251
  • TOTAL FAT 6 G
  • SATURATED FAT 2 G
  • CHOLESTEROL 48 MG
  • SODIUM 69 MG
  • TOTAL FIBER 3 G
  • PROTEIN 21 G
  • CARBOHYDRATES 31 G
  • POTASSIUM 592 MG

Recipe from StayWell

Beef & Bean Chili

Throw this in the crock pot before kick-off this Sunday, and serve up delicious warm bowls of chili at half-time!

INGREDIENTS:

  • 2 lb lean beef stew meat (trimmed of fat), cut into 1-inch cubes
  • 3 Tbsp vegetable oil, divided
  • 2 C water
  • 2 tsp minced garlic
  • 1 large onion, finely chopped
  • 1 Tbsp flour
  • 2 tsp chili powder
  • 1 green pepper, chopped
  • 2 lb tomatoes, chopped (about 3 C)
  • 1 Tbsp oregano
  • 1 tsp cumin
  • 2 C canned kidney beans (use no-salt-added to reduce sodium)

DIRECTIONS:

  1. Brown meat in a large skillet with half of vegetable oil. Add water. Simmer, covered, for 1 hour until meat is tender.
  2. Heat remaining vegetable oil in a second skillet. Add garlic and onion, and cook over low heat until onion is softened. Add flour and cook 2 minutes.
  3. Add the garlic-onion-flour mixture to the cooked meat. Then add the remaining ingredients, and simmer for ½ hour.
  • PREP TIME: 10 Minutes
  • COOK TIME: 2 Hours
  • YIELDS: 9 Servings
  • SERVING SIZE: 8 oz Soup
  • CALORIES: 274
  • TOTAL FAT: 10 G
  • SATURATED FAT: 2 G
  • CHOLESTEROL: 65 MG
  • SODIUM: 159 MG

Recipe from StayWell