Ways to combat the impending flu season: 
With the temperatures fluctuating, and more time spent indoors, the flu season inevitably sneaks in and strikes those vulnerable. Flu viruses are constantly changing, it is recommended that the flu vaccine be administered each year. October or November is the recommended best time to get vaccinated, but you can get vaccinated before or after these peak months.
Here are some other tips to help prevent colds and flu:
- Eat and Sleep – Along with exercise, eating right and getting plenty of rest keeps your immune system healthy and better able to withstand infection. Eat plenty of vegetables and fruits that offer antioxidants, and try to get seven or eight hours of sleep each night.
- Exercise – Moderate exercise for 45 minutes a day, five days a week, can reduce the risk of a cold by a third.
- Wash your hands often – Use warm water and a good helping of soap. Don’t forget to clean under the nails, and between fingers.
- Watch your fingers – By rubbing your eyes, covering your mouth, or rubbing your nose with your hands, you can infect yourself with cold virus particles.
- Clean for Virus Protection – Use disinfectant, especially in the bathroom and kitchen, when you clean at home. Try to avoid using sponges and rags, as they can be an additional source of germs.
Fall super foods: Read More →
February 11, 2014 • Written by Shane Ray
Since we are still in the middle of another Winnipeg winter, I made the decision to spend some more time in the kitchen, with an eye towards cooking some healthier meals and keeping the “winter weight” off. I don’t own many cook books, so I used that thing called “the Internet”, and started to search for some easy to prepare, yet healthy meals.
The first blog I visited was created and is run by a good friend of mine, Cam Makarchuk. Cam is a personal trainer and owns a Fitness studio in the city, Boom Bodyshapping on Jubilee. He started a blog, where he shares fitness tips, blogs and recipes with his clients and anyone who is interested in health and fitness. He recommended a few recipes to me, and I would like to pass them along to you. The first recipe is for a Beef & Spaghetti Squash Ragu. The second recipe that I have yet to try, but will soon is for a Paleo Pad Thai.
The second website I visited was suggested by my mom. She is an avid cook and cookbook collector; she passed along a cookbook to me written by a pair of sisters, Janet and Greta Podleski, aka the LooneySpoon sisters. They’ve sold a ton a cookbooks, and they’re easy to follow healthy recipes were great for me to cook from. They have a great fried chicken recipe and an even better Sweet Potato and Black Bean Chilli.
Hopefully these recipes will produce some delicious food for you! Pair that with some time in the North Gymnasium and Loft or in the fitness facility on the EDC campus, and your winter will be far more healthy and productive!
Athletics & Recreation Coordinator
College life starts in the next week or two for most Colleges. It is tempting to grab quick fix foods to help get you through the day and give you some energy for those study and learning needs. Advice and experience from those who have gone before is valuable. Choose a diet (not go on a diet) that will give you long lasting energy. Chuck out the late night chips and energy drinks and restock with great snacks. See some great ideas such as a downloadable shopping list and 20 super snacks at Keep Your Diet Real. There is also great advice from a experienced College Student.
From Health Services
It’s that time of year! If you have a garden, or are a frequenter of your local farmers market, you are sure to be wondering, “What the heck am I going to do with all this stuff!” Here are some of my favourite recipes, and resources, to tackle your vegetable growing and hoarding habit.
- Cucumbers, Peppers, Basil, and Beets – oh my! These are some my favourite all time recipes that I hope you can enjoy: Roasted Habanero Salsa, Beet Pickles, Perfect Pesto, Refrigerator Pickles.
- Got Fruit? If you have an abundance of apples, raspberries, cherries, and any other fruit (and you can’t keep up with picking) try this volunteer picking service. The fruit that is picked is shared with the volunteer, owner, and a charitable organization in the city.
- Grow a Row! Did you know that the good people in our RRC Pavement and Grounds Team are growing a garden full of potatoes and carrots and are donating the bounty to Winnipeg Harvest? You can too by dropping of your fruit and veggies at Winnipeg Harvest, Mondays – Sundays.
- Need more? Here are a bushel of great resources for you to peruse….. Food Manitoba, Prairie Fruit Growers Association, Dig In Manitoba, Peak of the Market.
Have fun and eat your fruit and veggies!
Planning to fish this summer? Travel Manitoba has a photo contest with 3 great prizes. You can enjoy your hobby, get great sun, enjoy a day or a camping trip! The first time I went fishing, it felt like I caught a whale. It turned out to be a tiny little sun fish but that didn’t change my opinion of the battle!
Here is a great recipe from Canola Growers of Manitoba Be Well e-newsletter for Pan Fried Pickerel fillets. HMMMMMMM
1/4 cup all-purpose flour (60 mL)
1/4 tsp salt (1 mL)
1/4 tsp pepper (1 mL)
2 lbs pickerel fillets (1 kg)
3 Tbsp canola oil (45 mL)
4 lemon wedges(4)
1. Combine flour, salt and pepper in a shallow dish. 2. Lightly coat one side of each fillet in flour mixture. Turn each fillet over and coat second side of each fillet. 3. Heat canola oil in large non-stick frying pan over medium heat. When oil is heated, fry the fillets for approximately 2-3 minutes on each side. 4. Garnish with lemon wedges and serve immediately.
May 17, 2013 • Written by Dayna Graham
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
April 29, 2013 • Written by Dayna Graham
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.
April 19, 2013 • Written by Cristy Kubara
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 6, 2013 • Written by Mike Krywy
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
Read More →
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.