To kick off College Days, the Wellness Committee is hosting a series of events to eat, meet and greet, and move your feet. If you’re an RRC staff member, you can register for all the Wellness events here.
Come out for a free Wellness Breakfast
On the morning of May 30th staff are invited for a free Wellness Breakfast at the Roblin Centre and the Notre Dame Campus (Voyageur Cafeteria) beginning at 8:00 am and going till 9:30. The buffet breakfast includes a yogurt parfait bar, oatmeal, turkey bacon, back bacon, eggs, toast and beverages. Wellness Committee members and other helpers will be on hand to take pledges and answer any questions you may have. Please register for the breakfast using the link above.
Help support staff dependents to study at RRC
If you’re participating in the Wellness Walk-a-thon or the Rebel Run, you can drop off your pledge form for the Bursary for Dependents of RRC Employees at the breakfast or the over the lunch hour. If you do not wish to gather pledges we encourage a donation of $10 towards the award. The bursary was started back in 2009 from an endowment fund, which the Walk-a-thon has helped grow to over $20K. For more information about this award and/or to get an application form, head to the RRC website and look under General Awards.
To date, the award has been given to eight recipients including Taylor Schapf (Business Administration, 2012) daughter of instructor Glenn Schapf. Taylor shared these words with us:
It is outstanding how Red River College strives to open doors for their students to guarantee their education is being put to use in the real working world. When deciding where to pursue my post-secondary education, it was evident that Red River College was the perfect match for me. I knew that I wanted to receive practical training within a closely-knit student/instructor environment. I also knew that I wanted to receive my diploma in only two years and immediately start getting on-the-job experience after graduating. I can truly say that Red River College has exceeded my expectations and is preparing me for a successful career in the business industry. In receiving the RRC Dependents’ Award, I feel motivated to continue learning and enhance my skills as a future businesswoman.
Glenn and Taylor Schapf
Wellness Walk-a-thon Continue reading
Back in the 1940s, did lentils hold real estate in my Grandma’s cold room? Were they included in any of her German dishes? This is one question Google can’t answer for me, unless there is a Time Machine Camera App which can take a photo of my Grandma’s Lowe Farm pantry circa 1940. Passing on information between family members through story-telling and through sharing memories & traditions is one of the most fundamental and purest ways humans pass on knowledge.
- German Spaghetti
I do know that Canned Tomatoes coloured my Grandma’s shelves & globs of everything fat was put into casseroles. See the recent post on German Spaghetti as a gooey example.
Let’s give our arteries a breather & use canned tomatoes in a heart happy recipe. It takes no time at all to make, is colourful, and will absolutely make you the potluck star at your next picnic.
Middle Eastern Salad
- 2 Tbsp Olive Oil
- 2 Tbsp Red Wine Vinegar
- 2 tsp Dijon Mustard
- 1/2 tsp salt
- 19 oz can of lentils (drained & rinsed)
- 1/2 English Cucumber
- 2 chopped tomatoes (Roma)
- 1/4 chopped onion
- 1 minced garlic glove
- 2 Tbsp chopped fresh dill
- Whisk together: olive oil, red wine vinegar, Dijon mustard & salt
- Stir in: lentils, cucumber, tomatoes, onion, garlic & dill
- Crumble feta over the top
Looking for signs of spring, well then you will enjoy this edition of the Monday Mash. Here are a few great sites dedicated to helping you spring into wellness this week.
- If you are looking for a great way to catalogue the best and brightest of ideas related to – almost anything – check out Pinterest. I have recently “pinned” their info on gardening and started my own “pin” collection on home organization.
- A new book called the UnDiet, is making waves in Canada. Winnipeg born author Meghan Telpner has told a compelling story related to her diagnosis of Crohn’s Disease and her battle back to health using what she calls the UnDiet.
- Are you looking for new ways to get more local food on your plate, check out Food Matters Manitoba for upcoming workshops and menu ideas. You can also “Dig In” to Local Food by attending the next Sustainability Speaker Series on May 14th.
- I just discovered a local food group called Urban Eatin‘. They are a local gardeners workers coop that promotes building edible urban spaces. One workshop I am interested in, is learning how to make a cob oven in my own backyard.
- If you are you good with a camera, you may want to submit your favourite photos to the Manitoba Sustainability in Focus EcoCalendar Photo Contest. Winning entries will be featured in a future Manitoba EcoCalendar.
If you have a link or a photo that you’d like to share send an email to email@example.com and we’ll include it in a future “Mash” edition.
I don’t think I am alone in my secret passion for chocolate, yes I have a vice…or two.
A flavonoid found in cocoa beans could mean the difference between remembering and forgetting. I am therefore eating chocolate, drinking gallons of green tea, and I will continue to enjoy a glass of red wine (or two) to ensure that I am productive and useful to my employer. I do it all for you Red River College. Read on - the science is very cool as they discovered this by letting snails soak in epi flavonoids and water.
Next time you reach for that second chocolate you can tell yourself “I am working on my memory”. This in not license to throw your wellness plan out the window, it just means you may not have to beat yourself up quite so bad when you do take that extra chocolate …or second glass of wine.
Some of the members of my meditation group attend a chocolate appreciation night once a year. I haven’t gone yet, but I am thinking next time it comes up I will, as I could use some help with my memory.
Here’s the last of my 2012 tomato crop. The line-up of jars reminds me of bookending things.
A few Bookends:
- Monday, April 22nd Friday, May 26th
- Earth Day Earth Year Mindframe
- Seedlings Jars of Stewed Tomatoes
As Monday was Earth Day, it’s exciting to take some of the practices you did to honour the day & incorporate these practices into our day-to-day.
One practice was to enjoy meals built around the offerings from the earth.
Here’s a recipe which was passed down orally (no written record of this one). Be prepared to try a recipe that has no ingredient amounts. My fam calls this “German Spaghetti.” In no way am I saying that this is “Germany’s Spaghetti.” The way my fam knew which recipe was from my mom’s side and which was from my dad’s side, was to add the Prefix: German to the name of the food/meal that came from my dad’s mom. We would start our day with “German Pancakes & bookend it with German Spaghetti.”
Writer’s Note: Feel free to make a healthier version of this one! A lot can be done to ‘healthify’ this one. To make it authentic to a farming community in the 1950s, this is what was done:)
- spaghetti noodles
- canned tomatoes (1 large jar)
- Velveeta cheese (globs)
- butter (globs)
- salt & pepper
- wieners (cut into small pieces)
- Preheat oven to 350 degrees
- Cook spaghetti according to package
- Drain spaghetti
- Put 1 layer of spaghetti on bottom of roaster
- Pour 1/3 of stewed tomatoes over spaghetti
- Add globs of Velveeta & butter
- Place another layer of spaghetti
- Pour 1/3 of stewed tomatoes over spaghetti
- Add globs of Velveeta & butter
- Add rest of spaghetti
- Pour remaining stewed tomatoes on
- Top with wieners
- Sprinkle with salt and pepper
- Bake covered for about 45 min.
- Uncover and bake another 15 min. to brown the tomatoes and weiners
Next post will greet you with a heart healthy recipe using stewed/canned tomatoes.
Spring is bound to come eventually! Here are another set of fantastic Wellness-related links to help inspire you this week.
If you have a link or a photo that you’d like to share send an email to firstname.lastname@example.org and we’ll try to include it in a future “Mash” edition.
February is Heart and Stroke Awareness Month, and the Wellness Committee is is once again promoting our Heart-Smart Potluck Challenge. The Wellness Committee challenges our college community to host a Heart-Smart Pot Luck between February 11th and February 22nd. Get together with your colleagues or challenge another department to a “Potluck Throw Down” to see who can make the tastiest Heart-Smart dish.
If you’re not sure what to make, head over to the Heart and Stroke Foundation website and browse their extensive set of Heart-Smart recipes. While there, you can also check out their 10 simple suggestions for healthy eating.
Here’s some Potluck tips + folklore
For those of you who are vegetarian, here is a vegetarian chili which is yummy:
Makes 8 servings:
1 table spoon of olive oil
1/2 medium onion, chopped
2 bay leaves
1 teaspoon ground cumin
2 tablespoons dried oregano
1 tablespoon salt
2 stalks celery, chopped
2 green bell peppers, chopped
2 jalapeno peppers, chopped
3 cloves garlic, chopped
2 (4 ounce) cans chopped green chile peppers, drained
2 (12 ounce) packages vegetarian burger crumbles
3 (28 ounce) cans whole peeled tomatoes, crushed
1/4 cup chili powder
1 tablespoon ground black pepper
1 (15 ounce) can kidney beans, drained
1 (15 ounce) can garbanzo beans, drained
1 (15 ounce) can black beans
1 (15 ounce) can whole kernel corn
- Heat the olive oil in a large pot over medium heat. Stir in the onion, and season with bay leaves, cumin, oregano, and salt. Cook and stir until onion is tender, then mix in the celery, green bell peppers, jalapeno peppers, garlic, and green chile peppers. When vegetables are heated through, mix in the vegetarian burger crumbles. Reduce heat to low, cover pot, and simmer 5 minutes.
- Mix the tomatoes into the pot. Season chili with chili powder and pepper. Stir in the kidney beans, garbanzo beans, and black beans. Bring to a boil, reduce heat to low, and simmer 45 minutes. Stir in the corn, and continue cooking 5 minutes before serving.
It’s that time again. The third annual Chili Cup is set for November 14th. If you’ve missed the first two competitions, here’s what’s going down at the Culinary Smack Down of the year.
If you want the chance to have your name engraved on the Chili Cup you need to register online. Chefs will cook up a Mega Crock Pot worth of Chili that they will take to the Selkirk Lounge (NDC) for the cook off.
If you don’t want to compete, you can come and sample all the chilis and vote for your favourite. It costs $3 to come as a taster with all proceeds from the event going to the Students’ Association Food Bank – just in time for the holidays!
If you don’t work at the Notre Dame Campus, you’re still eligible to take part – or to host another cook-off at your own campus. Talk to your manager or leave a reply to this post if you’re in that boat.
Some of us like our chocolate very much. Who said that chocolate recipes can’t be healthy? Apparently, chocolate doesn’t have to be a guilty pleasure. Here are some recipes I found. I hope you like them!
Chocolate Ricotta Mousse
10 servings Serving size:
- 6 ounces dark chocolate, chopped
- 1 15 ounce container part-skim ricotta cheese
- 1/4 cup fat-free half-and-half
- 1/2 teaspoon vanilla
- Raspberries or small strawberries (optional)
- Mint leaves (optional)
Place chopped chocolate in a 2-cup glass measure or small microwave-safe bowl. Microwave, uncovered, on 70% power (medium-high) for 1 minute; stir. Microwave on 70% power for 1 to 2 minutes more, or until chocolate is melted, stirring every 15 seconds.
In a food processor bowl combine cheese, half-and-half, and vanilla. Cover and process until combined. Add melted chocolate while food processor is running. Process until well combined. Spoon into demitasse cups or small bowls. Serve immediately, or cover and chill for up to 24 hours. If desired, garnish with fresh berries and mint leaves.