Hilary London, Provant Health Coach, is on the UMaine campus and ready for your appointments. Hilary can help you manage your health and wellness. As your health coach she will encourage you to share what lifestyle changes would would like to make in the following areas:
When: Hilary is at UMaine every Monday, Wednesday, Friday, and every other Thursday.
Where: Safety & Environmental Management (SEM) in York Village, Building #7 and Cutler Health Center. SEM is off Square Road from Grove Street Extension.
SCHEDULE TODAY by calling RiseUP at 855-2RISEUP
You can also email Hilary at firstname.lastname@example.org.
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It pays to eat healthy. The Bear’s Den (formally the Union Marketplace) is offering 20% off healthy food selections through the month of January. Enjoy the salad bar, soup, stir fry, noodle bowls, grilled chicken burgers, grilled turkey burgers, and grilled veggie burgers all at a great 20% off discount. Bon appetit!
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Kate Yerxa and Jason Bolton from University of Maine’s Cooperative Extension gave a fact-filled, fun, and interactive demonstration on freezing vegetables and cooking with them. Yerxa handed the event’s responsibilities over to the attendees and explained how they would cook their lunch from frozen vegetables. While a delicious vegetable skillet sauté and vegetable chili were simmering, Bolton gave quick but very informative presentation on the basics of freezing vegetables: using only freezer safe containers and plastic bags, the importance of a safe freezer temperature, what vegetables can be frozen, and the power of blanching in extending certain vegetables’ freezer life. Attendees then prepared onions, tomatoes, green peppers, and green beans for the freezer utilizing the information they had just learned.
Some of the information presented at the Lunch & Learn can be found in photos at the bottom of this post (click on photo for larger image). For more information–and even videos–about freezing or blanching visit UMaine Cooperative Extension Food & Health website. The University of Georgia Food Preservation site offers an extensive listing of information about food preservation and is a great resource to look at when processing the summer garden.
For printable versions of the sauté skillet and vegetable chili, click here.
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Kate Garland and Kate Yerxa from Cooperative Extension gave very informative presentations on growing herbs, drying herbs, and cooking with dried herbs. If you missed it, not to fear as videos are here!
Below are informational handouts to read or print.
We are excited to announce Kimberly Dao as our Valentine’s Day dark chocolate recipe contest winner. We had the opportunity to sit down with Kimberly and talk with her about her winning recipe, Dark Chocolate Crepes, and got to know her a little better.
Cooking is something that Kimberly has been doing for years with her family and credits her mother with having instilled in her a love of crafting delicious dishes. Her close-knit family, including a brother and cousin who both attend UMaine, are somewhat competitive in their culinary creations, driving Kimberly to continually be on the lookout for new recipes. She scours the Internet, flips through magazines, or gleans ideas from those around her. If an idea sounds intriguing, she gives it a try.
Her delicious creation of dark chocolate crepes came about after some experimentation with a variety of different recipes she found online. She did not always have all the listed ingredients and so would compensate with what she had on-hand. She tweaked the recipe until she found the proper consistency to create a crepe that was not too thin or too thick. The result is the delectable, mouth-watering recipe we have selected to be our contest winner.
Although she says that her biggest passion is making desserts, Kimberly’s goal this year is to focus on breakfast foods, which is what she considers crepes to be. She prefers to use simpler toppings such as freshly sliced bananas and strawberries topped with a swirl of whipped cream or a dusting of powdered sugar. Kimberly recommends filling crepes with custards for an extra-special treat. Occasionally she likes to add variety by adding espresso powder to her mix to create a mocha-flavored crepe. Kimberly recommends spreading Nutella on a crepe with a layer of fresh fruit, which we think sounds absolutely delicious.
Try Kimberly’s dark chocolate crepe recipe, a perfect breakfast treat or a great dessert for your special someone.
Dark Chocolate Crepes:
Created by Kimberly Dao
1 cup all-purpose flour
½ cup milk
½ cup water
¼ teaspoon salt
2 tablespoons melted butter
3.5 tablespoons of dark cocoa
Whisk all ingredients together until smooth
Let sit in refrigerator for at least 30 minutes (over overnight)
Lightly oil pan on medium heat
Pour about ¼ cup of batter onto the heated pan
Cook for 1-2 minutes until some bubbles form
Flip and continue to cook for another minute or two
Remove from heat, plate and top with freshly sliced fruit
(strawberry or banana) and powdered sugar or whipped cream.
Save money at the Marketplace in January when you eat foods marked with the DineSmart logo. These foods must have less than 600 calories, less than 7g saturated fat, and no trans fat. For more information about DineSmart requirements, visit University of Maine Dining’s website at umaine.edu/dining/nutrition/.
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You could be the next HealthyU cooking star! Enter your favorite recipe containing dark chocolate. If your recipe is selected you and your recipe will be featured in our next HealthyU cooking video. The winner will receive a HealthyU apron and an assortment of dark chocolates from the Marketplace. Submit your recipe online at umaine.edu/wellness/valentines by January 15th. The selected recipe will be announced on January 16th.
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Glenn Taylor, Director of Culinary Services at the University of Maine spent an afternoon with HealthyU cooking up a couple of warm, delicious, quick, and easy fall meals made from pumpkin. Let us know what you think. Yum!
You can also download the recipes. You will need Adobe Acrobat Reader to view the recipes.