The Pound for Pound Challenge has officially ended for the year. Many of us at the Regional Food Bank said goodbye to unwanted and unhealthy weight. As a group, we lost a total of 153 pounds. Everyone who participated is below their start weight – yes! As a group, we lost 6 percent of our total body weight, with one individual losing 12% of their body weight and another losing 11 percent of their body weight.

In addition to our employee weight loss, many Oklahomans pledged to change their lifestyles and lose weight, too. This year, individuals across the nation pledged to lose a total of 6.2 million pounds. Folks in our service area (1,616 individuals) pledged to lose 51,189 pounds! With generous donation of $.14 per pound pledged from the Pound For Pound Challenge, the Food Bank will receive a gift in the amount of $7,166. This gift will allow us to provide more than 50,000 meals those struggling from hunger!

Great job everyone!

Melanie Anthony

Melanie Anthony

Melanie Anthony is a Development Manager at the Regional Food Bank. She is an Oklahoma State University graduate and mother of two.
Read more articles by Melanie


22

Jun


It doesn’t seem possible that we started this journey 24 weeks ago.  Several of those who are participating in the Pound for Pound Challenge at the Food Bank and through our Facebook group have met their personal goals – and maintained. Some of us still have some weight to lose, but now it seems achievable.

The Pound for Pound Challenge ends on June 30th, but the healthy changes you have made in your life need to continue. Keep up the good work, ask for help when you need it, and let someone know when you achieve an important goal. The accountability will help keep you focused on your goals and the task at hand.

If you are finally ready to take control of your health, or if you have and now you have someone who you’d like to support, it isn’t too late to join the Pound for Pound Challenge.  Just go to Pound for Pound Challenge and click on Pledge – then you can enter some basic information and the weight you pledge to lose will be credited to your community’s food bank. For every pound you pledge to lose, your food bank will receive 14¢!

Updates:

Food Bank staff who have joined the challenge are now at 150 pounds lost!  Great job everyone!

Oklahoma has fallen down to 27th place, pledging to lose 79,340 pounds!  Again Oklahoma – it isn’t too late to pledge!!!

Healthified Fresh Citrus Chicken

From eatbetteramerica.com

Get 40 percent of your daily value of vitamin C with a single helping of this double-citrus sautéed chicken. Serve it on a bed of lightly wilted spinach for extra vitamins, calcium and phytonutrients.

Prep Time: 5 min
Start to Finish :25 min
Makes: 4 Servings

1 tablespoon canola oil
4 skinless, boneless chicken breast halves (1 to 1 1/4 pounds total)
3 cloves garlic, peeled and thinly sliced
1 teaspoon finely shredded lime peel
2 tablespoons lime juice
2 teaspoons snipped fresh cilantro
1/8 teaspoon crushed red pepper
1 medium fresh navel orange

1. In a large skillet heat oil over medium heat. Add chicken and garlic; cook for 8 to 10 minutes or until chicken is no longer pink (170ºF), turning chicken once and stirring garlic occasionally.
2. Meanwhile, in a small bowl combine lime peel, lime juice, cilantro, and crushed red pepper; set aside. Peel and coarsely chop orange. Add lime juice mixture to skillet. Place chopped orange on chicken. Cover and cook for 1 to 2 minutes more or until heated through.
3. Serve any pan juices with chicken and chopped orange.

Nutritional Information
1 Serving: Calories 180 (Calories from Fat 50); Total Fat 4 1/2g (Saturated Fat 1/2g, Trans Fat 0g); Cholesterol 65mg; Sodium 60mg; Total Carbohydrate 5g (Dietary Fiber 1g, Sugars 3g); Protein 27g
Percent Daily Value*: Vitamin A 4%; Vitamin C 40%; Calcium 4%; Iron 6%
Exchanges: 0 Other Carbohydrate; 0 Vegetable; 4 Very Lean Meat
Carbohydrate Choices: 0

*Percent Daily Values are based on a 2,000 calorie diet.

Melanie Anthony

Melanie Anthony

Melanie Anthony is a Development Manager at the Regional Food Bank. She is an Oklahoma State University graduate and mother of two.
Read more articles by Melanie


10

Jun

General Mills donates truckload of food


During the season finale of the television show The Biggest Loser, General Mills pledged that one can of Progresso Soup or one can of Green Giant vegetables will be donated to Feeding America, for every pound pledged to the Pound For Pound Challenge.  Nationwide, Food Banks will receive nearly 5.9 million cans of product.

Today, General Mills donated a truckload of Green Giant Sweet Peas and Cut Green Beans to the Regional Food Bank of Oklahoma, which will help provide 27,620 meals to hungry Oklahomans this summer!!

Additionally, for every pound pledged at pfpchallenge.com, the Pound For Pound Challenge will donate 14 cents to Feeding America, who will then distribute the donations to Food Banks across the country, including the Regional Food Bank of Oklahoma. So far, Oklahomans have pledged to lose nearly 50,500 pounds in the Pound for Pound Challenge. The Pound For Pound Challenge, sponsored by The Biggest Loser, Feeding America, General Mills, Subway, 24 Hour Fitness and The Kroger Co., is designed to help deliver millions of pounds of groceries to local food banks across the U.S.

You can still pledge to lose weight until June 30, which in turn will raise donations for the Regional Food Bank.

Natalie Wright

Natalie Wright

Natalie Wright is the Marketing Coordinator at the Regional Food Bank. Natalie manages social media for the organization. Connect with her on Twitter (@rfbo) and Facebook!
Read more articles by Natalie


Last week’s finale of The Biggest Loser was amazing. Seeing how the contestants had continued their weight loss and life changing journeys on their own at home was quite inspiring. Michael ended up winning the title of The Biggest Loser by losing 264 pounds – more than half his weight (526 starting weight)! Just amazing.

After the confetti fell and the show was over, I wondered how many people decided to lose weight; who all tuned into the show for the first time, saw where these folks started, and where they ended up. The Pound for Pound Challenge is still out there. People can still join and pledge to lose weight through June 30th – so it isn’t too late.  Right now, just over six million pounds have been pledged, and thanks to a last minute donation from Kroger, the Pound for Pound Challenge can deliver up 7.7M pounds of food!

Unfortunately, Oklahoma has slipped down from 24th place to 27th – so let’s go Oklahoma!  Make a pledge to yourself today to get healthy and lose weight. Just go to Pound for Pound Challenge and click on Pledge – then you can enter some basic information and the weight you pledge to lose will be credited to your community’s food bank. For every pound you pledge to lose, your food bank will receive 14 cents!

Pound for Pound Challenge Staff Updates:
Food Bank staff who have joined the challenge are now at 140 pounds lost! Great job everyone!

Oklahoma has fallen down to 27th place, pledging to lose 78,725 pounds! Again Oklahoma – it isn’t too late to pledge!!!

White Bean Hummus Pitas


Check out this healthy recipe from eatbetteramerica.com!

Fiber Up With Beans
Cannellini beans are loaded with fiber—the soluble kind that helps to lower blood cholesterol. Start slowly so you have time to get used to more fiber.

Prep Time: 20 min
Start to Finish: 20 min
Makes: 4 servings

Hummus
1 can (15 or 19 oz) Progresso® cannellini beans, drained, rinsed
2 tablespoons fresh lemon juice
1 tablespoon olive oil
1/4 teaspoon salt
1 small clove garlic, chopped
1/8 teaspoon ground red pepper (cayenne)
2 tablespoons chopped fresh basil leaves
Sandwiches
4 whole wheat pita (pocket) breads (6 inch), cut in half to form pockets
1 1/2 cups loosely packed fresh spinach
4 very thin slices red onion, cut in half
8 thin slices tomato, cut in half

1. In food processor bowl, place all hummus ingredients except basil; process 1 to 2 minutes or until smooth. Add basil; pulse to mix.
2. To assemble sandwiches, spoon about 2 tablespoons hummus into each pita bread half. Place spinach leaves, onion and tomato slices in each.

Nutritional Information
1 Serving: Calories 330 (Calories from Fat 45); Total Fat 5g (Saturated Fat 1g, Trans Fat 0g); Cholesterol 0mg; Sodium 460mg; Total Carbohydrate 56g (Dietary Fiber 10g, Sugars 6g); Protein 15g
Percent Daily Value*: Vitamin A 30%; Vitamin C 15%; Calcium 10%; Iron 30%
Exchanges: 3 1/2 Starch; 0 Other Carbohydrate; 1 Vegetable; 1/2 Fat
Carbohydrate Choices: 4
*Percent Daily Values are based on a 2,000 calorie diet.

Melanie Anthony

Melanie Anthony

Melanie Anthony is a Development Manager at the Regional Food Bank. She is an Oklahoma State University graduate and mother of two.
Read more articles by Melanie


25

May


A recent episode of The Biggest Loser really got to me. Helen and Erik, both past winners of The Biggest Loser title, came to the ranch to visit with the contestants.

Helen looked great, and personally, I thought she looked even better than at the finale. One thing that she said that gave me pause was that she was so focused on winning the title, that she became obsessed with everything that went into her body,  as well as all of her activities. She had reached her goal, but she was struggling. She finally came to the realization that working out 7 to 8 hours a day wasn’t realistic anymore and had to find a balance – and she did. She is happy and healthy and still living an active lifestyle.

And Erik, he was Bob’s New York deli guy who was the sole Blue Team member left standing for a large part of the season it seemed.  He persevered and ended up winning the season. He was such an inspiration losing 214 pounds. But, not only did his return to the ranch shock the contestants, it got to me as well.

Erik had gained more than half of his weight back. You could see the fear and disbelief in the contestants’ eyes. I cannot even begin to fathom the physical and emotional beatings these contestants go through – and to then see a past winner gain so much weight back…wow. Honestly, I related to Erik. I have lost weight, gained it back. Lost weight, gained it back – more times than I care to admit. But, when talking to everyone – something Erik said clicked because I do it all the time. I’ve done it so much during the Pound for Pound Challenge that my weight loss stalled and has gone up and down. He made excuses.

Erik said he felt lost, that he lost his purpose. He began saying, “Well, a little bit won’t hurt” or and he found himself back at over 300 pounds. Erik has returned to a healthy lifestyle plan. He is doing well and continues to be an inspiration.

What I learned from both these past winners is this: when beginning a healthy lifestyle change – structure is important. Be consistent and journal what you do. It keeps you on task, focused and honest with yourself on what you are doing. It won’t forget those two homemade cookies you ate, the drive-thru lunch you had to grab. Once you reach your goal, you are in a maintenance stage. Your body is burning fuel like it should, so you’ll need to adjust your plan accordingly. Don’t forget all that has been accomplished and think that skipping a workout or eating that second slice of pie will hurt you. Once in a while – it won’t, but turning it into a habit will.

As we move into the season finale, I am refocused. I am not going to quit the Pound for Pound Challenge because I haven’t been nearly as successful as I planned or hoped. How are you doing on the Challenge? If you haven’t joined, it isn’t too late. While the season finale of The Biggest Loser is tonight, but the PFP Challenge goes through June 30th. Join us today to make the change – consider joining the Pound for Pound Challenge. For every pound of weight you pledge to lose, the Pound For Pound Challenge will donate 14 cents to your local food bank.

Pound for Pound Challenge Updates:

Food Bank staff who have joined the challenge are now at 136 pounds lost!  Great job everyone!

Oklahoma has fallen down to 25th place, pledging to lose 76,136 pounds!  Again Oklahoma – it isn’t too late to pledge!!!

Strawberry-Melon-Spinach Salad Recipe

image001
Check out this healthy recipe from eatbetteramerica.com!

Try a variety of fruits for this recipe. Blackberries, raspberries, honeydew melon and grapes add extra color and flavor.

Prewashed mixed salad greens can be used instead of the spinach leaves.

Prepare the dressing up to 2 days ahead of time, and store it covered in the refrigerator. Shake just before using.

10 minutes to the table!
Prep Time: 10 min
Start to Finish: 10 min
Makes:16 servings (1 cup each)

Orange-Honey Dressing
1/4 cup orange juice
1/4 cup honey
2 tablespoons vegetable oil
2 teaspoons Dijon mustard
Salad
12 cups bite-size pieces spinach
2 cups sliced strawberries
2 cups cubed cantaloupe
6 medium green onions, sliced (6 tablespoons)

1. In tightly covered container, shake dressing ingredients.
2. In very large bowl, toss salad ingredients with dressing.

Nutritional Information
1 Serving: Calories 60 (Calories from Fat 15); Total Fat 2g (Saturated Fat 0g, Trans Fat 0g); Cholesterol 0mg; Sodium 35mg; Total Carbohydrate 9g (Dietary Fiber 1g, Sugars 8g); Protein 1g
Percent Daily Value*: Vitamin A 60%; Vitamin C 45%; Calcium 4%; Iron 4%
Exchanges: 1/2 Other Carbohydrate; 1 Vegetable; 1/2 Fat
Carbohydrate Choices: 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

Melanie Anthony

Melanie Anthony

Melanie Anthony is a Development Manager at the Regional Food Bank. She is an Oklahoma State University graduate and mother of two.
Read more articles by Melanie


15

Apr

Pound For Pound Challenge Update – Springtime!


Spring is definitely here. If you are not motivated to workout inside on the treadmill, elliptical trainer – or even lift weights – it is time to get outside! No excuses folks! Getting out in the sun can actually help you in many ways!

Some people limit the amount of time they are outside since we are all more aware  that over exposure to the sun will cause damage to our skin and cause skin cancer, BUT studies are now suggesting that regular exposure to the sun’s rays actually improves health. Just 15 to 20 minutes of sunshine twice a week can make a difference. Just make sure to wear SPF 30 or higher, and apply often!

So, you ask, ”what does sunshine do?“ Well, sunshine stimulates the production of serotonin, which promotes a good mental attitude. It also stimulates the pineal gland, which produces melatonin. Melatonin is one of the chemicals that operates our internal clocks and helps with sleep. Ninety percent of our Vitamin D comes from exposure to the sun. We can get Vitamin D from food, but not enough for optimal health which is why supplementing our Vitamin D intake is necessary. What does Vitamin D do for our bodies?

  • Most recent studies suggest that since Vitamin D helps to lower blood cholesterol levels it is a factor in fighting heart disease.
  • Vitamin D is necessary for strong bones and teeth as it aids in the absorption of calcium.
  • Sufficient vitamin D also regulates the immune system.
  • Vitamin D may even help slow down the aging process. A study showed that the biological markers, called telomeres, were longer (a sign of being biologically younger and healthier) in participants with higher levels of vitamin D. *Kareen Rose, Health Benefits of Sunshine

So, let’s burn some calories folks: mow the yard, dig in those flower beds or vegetable gardens, wash the windows, take your dog (or kid) for a walk, shoot some hoops – just find something that gets you moving outside and get that extra energy boost your weight loss plan needs. And make sure to slap on some sunscreen!

Join us today to make the change – consider joining The Biggest Loser’s Pound for Pound Challenge. For every pound of weight you pledge to lose, the Pound For Pound Challenge will donate 14 cents to your local Food Bank! (That’s us!)

Pound for Pound Challenge Staff Updates:
Food Bank staff who have joined the challenge are now at 98 pounds lost! Great job everyone!

Oklahoma is still in 24th place, pledging to lose 69,355 pounds!

Black Bean-Bagel Sandwiches

Black Bean-Bagel Sandwiches

Check out this healthy recipe from eatbetteramerica.com!

Fiber Up with Beans:
Black beans are loaded with fiber–the soluble kind that helps to lower blood cholesterol. Start slowly so you have time to get used to more fiber!

Vegetarian BLT – Fiber-rich bean, lettuce and tomato–on a bagel!

Prep Time: 10 min
Start to Finish: 10 min
Makes: 4 sandwiches

1 can (15 oz) black beans, drained, rinsed
1/3 cup chunky-style salsa
1/4 teaspoon ground cumin or chili powder
4 bagels, cut horizontally in half
2 plum (Roma) tomatoes, sliced
Lettuce leaves

1. In food processor or blender, process beans, salsa and cumin until smooth.
2. Spread 1/4 cup bean mixture over each of 4 bagel halves. Top with tomato, lettuce and remaining bagel halves.

Nutritional Information
1 Sandwich: Calories 300 (Calories from Fat 15); Total Fat 1 1/2g (Saturated Fat 0g, Trans Fat 0g); Cholesterol 0mg; Sodium 400mg; Total Carbohydrate 57g (Dietary Fiber 8g, Sugars 7g); Protein 15g
Percent Daily Value*: Vitamin A 8%; Vitamin C 15%; Calcium 10%; Iron 25%
Exchanges: 3 1/2 Starch; 1/2 Other Carbohydrate; 0 Vegetable; 1/2 Very Lean Meat
Carbohydrate Choices: 4

*Percent Daily Values are based on a 2,000 calorie diet.

Melanie Anthony

Melanie Anthony

Melanie Anthony is a Development Manager at the Regional Food Bank. She is an Oklahoma State University graduate and mother of two.
Read more articles by Melanie


“For all the debate lately, one basic fact about America’s health care crisis is rarely mentioned. Namely, the one thing that could really reform health care is you, collectively speaking: People living healthier lives.” – Steve Lohr, New York Times

Eating healthy and being active isn’t just about making it into a smaller jean or dress size. It is about being the best “you” you can be. It means less obesity, less diabetes, less cardiovascular disease… just to name a few. Oklahoma has the sixth highest rate of adult obesity in the nation at 29.5 percent and the 33rd highest of overweight youths (ages 10-17) also at 29.5 percent according to a 2009 report by Trust for America’s Health and the Robert Wood Johnson Foundation. Here’s something important to know: this is the first generation of children who aren’t expected to live as long as their parents.

According to the Centers for Disease Control, childhood obesity has more than tripled in the last 30 years and despite programs like The Biggest Loser, Jamie Oliver’s Food Revolution, Shaq’s Family Challenge and even Celebrity Boot Camp – it continues to grow. This increase in obesity has both immediate and long-term health effects for our kids and our country. For example:

  • Obese kids are more likely to have risk factors for cardiovascular disease, such as high cholesterol or high blood pressure.
  • Obese kids are at a greater risk for bone and joint problems, sleep apnea, social and psychological problems such as stigmatization and poor self-esteem.
  • Obese kids are more likely to become overweight or obese adults, and therefore are more at risk for heart disease, type 2 diabetes, stroke, osteoarthritis, and several types of cancer.
  • Obesity can cut off 10, 12, and 15 years or more of one’s life.

There are some rather simple ways we can each make a big difference in not only our own, but our kids’ lives. If you want to make a positive change in the health of your children and to an extent, the health of our state and country, here are some simple things you can do:
Shop for your family at your local farmer’s market.

  • If you don’t have a local farmer’s market, buy local foods at your grocery store.
  • Buy organic as much as possible.
  • Take your kids with you to shop for foods and teach them where the foods come from.
  • Volunteer with the Food Bank’s Urban Harvest program or one of our partner community gardens – this helps the kids understand that fruits and vegetables don’t come from a can.
  • If you have outdoor space, start a vegetable garden with your kids.
  • If you already have a garden, involve your kids in it.
  • If you have limited outdoor space, consider planting herbs, small lettuces and cherry tomatoes in window boxes or small containers

Just food for thought. It is never too late to change, so if you haven’t already, please consider joining the Pound for Pound Challenge – sign up today. For every pound of weight you pledge to lose, NBC’s The Biggest Loser, Feeding America, 24 Hour Fitness, Subway and General Mills will donate 14 cents to your local food bank.  Sign up now!

Updates:
Food Bank staff who have joined the challenge are holding steady at 91 pounds lost! Woo Hoo!!!

Oklahoma is still in 24th place, pledging to lose 68,134 pounds!

- By Melanie Anthony, Grants Manager

Peanut Butter and Banana Wraps

Peanut Butter and Banana Wraps

From eatbetteramerica.com

Peanut Butter Passion
Peanut butter contains magnesium which helps send signals to the muscles via the nervous system. Muscles help bones move so you can do many things.

Prep Time: 10 min
Start to Finish: 10 min
Makes: 4 servings

1/2 cup reduced-fat creamy peanut butter spread
4 whole wheat or regular flour tortillas (8 to 10 inch)
1/4 cup honey
2 small bananas, sliced
1/4 cup miniature semisweet chocolate chips, if desired

1. Spread 2 tablespoons of the peanut butter evenly over each tortilla. Drizzle 1 tablespoon of the honey over each tortilla. Top with banana slices and chocolate chips.
2. Roll up tortillas. Secure with toothpicks.

Nutritional Information
1 Serving: Calories 410 (Calories from Fat 120); Total Fat 14g (Saturated Fat 3g, Trans Fat 0g); Cholesterol 0mg; Sodium 370mg; Total Carbohydrate 58g (Dietary Fiber 6g, Sugars 29g); Protein 13g
Percent Daily Value*: Vitamin A 0%; Vitamin C 8%; Calcium 2%; Iron 10%
Exchanges: 2 Starch; 1/2 Fruit; 1 1/2 Other Carbohydrate; 0 Vegetable; 1 High-Fat Meat; 1 Fat
Carbohydrate Choices: 4
*Percent Daily Values are based on a 2,000 calorie diet.

Melanie Anthony

Melanie Anthony

Melanie Anthony is a Development Manager at the Regional Food Bank. She is an Oklahoma State University graduate and mother of two.
Read more articles by Melanie


23

Mar


Do you eat because you’re hungry? For me, that’s a great goal! I eat because I’m bored, because I’m happy, because there is food in front of me. I find that when I’m busy and there isn’t food around me I can stick to my healthy diet, no problem. If I slow down or if I’m around the table with family and friends I tend to keep eating, long after I’m full.

So, the question is: what to do about it? There are so many things that can be done to derail a craving. Drink a glass of water, take a walk, call a friend, take a bubble bath, play with your kids, anything but go to the kitchen. If you’re sitting around the table and you don’t want to leave, clear the table of food. If it’s not your house, move the plate away from you.

The point is, your body will tell you when it needs food, when it does, eat. When it’s not your body but something totally different, like your emotions, take a walk. I’m trying to incorporate these ideas myself, and if I can’t do it today…tomorrow is another day!

To keep yourself on track, join the Pound For Pound Challenge at www.pfpchallenge.com. For every pound you pledge to lose, The Biggest Loser, Feeding America, General Mills, 24 Hour Fitness, Subway will donate 14 cents to your local food bank (that’s us!).

- By Jennifer Arlan, Development Manager

Bean and Turkey Chili

chili

Poultry for Protein

Turkey breast is a lean protein that supplies amino acids that give structure to the body in skin, cell membranes and muscles.

Prep Time:20 min
Start to Finish:50 min
Makes: 7 servings (1 cup each)

Ingredients
2 teaspoons olive oil
1 lb lean ground turkey or chicken
2 medium jalapeño chiles, seeded, finely chopped
2 cloves garlic, finely chopped
2 cans (14.5 oz each) Muir Glen® organic diced tomatoes, undrained
1 can (15 to 16 oz) pinto beans, drained, rinsed
1 cup water
1 cup Cascadian Farm® frozen organic sweet corn (from 10-oz bag)
2 tablespoons ancho chile pepper powder
2 teaspoons ground cumin
1 teaspoon dried oregano leaves
2 tablespoons chopped fresh cilantro, if desired

Directions
1. In 4- to 5-quart Dutch oven, heat oil over medium-high heat. Add turkey; cook 5 to 7 minutes, stirring occasionally, until no longer pink. Add jalapeño chiles and garlic; cook 2 to 3 minutes, stirring occasionally.
2. Stir in tomatoes, beans, water, corn, chile pepper powder, cumin and oregano. Heat to boiling. Reduce heat to low; simmer uncovered 25 to 30 minutes, stirring occasionally, until flavors are blended. Sprinkle individual servings with cilantro.

Melanie Anthony

Melanie Anthony

Melanie Anthony is a Development Manager at the Regional Food Bank. She is an Oklahoma State University graduate and mother of two.
Read more articles by Melanie


Birthday cake has turned into my Achilles Heel. I was doing well by losing or maintaining my weight –  even progressing enough to go from plus size clothing to misses sizes. But alas, the birthday cake has derailed me. This week, it really isn’t looking good for me. Not one stinkin’ bit.

Needless to say, I was anxious about weigh in… so I went to the see what Bob Harper of The Biggest Loser had to say to see could find some words of wisdom. Here they are:

“Set realistic goals and stay positive. Achieving any goal takes time and patience, and always remember your over-arching goal: to lose weight, get in shape, and be the best person you can be.” – Bob Harper

I am happy with that. If I think it is hopeless it will be. A bad week doesn’t mean the end of a successful and fruitful journey – just a brief detour. The main point is, I started the trip and I know my final destination.  So all aboard! It isn’t too late to join the Pound for Pound Challengesign up today. For every pound of weight you pledge to lose, the Pound For Pound Challenge will donate 14 cents to your local food bank.

Updates:

Food Bank staff who have joined the challenge are holding steady at 91 pounds lost!  Woo Hoo!!!

Oklahoma is still in 24th place, with Okies pledging to lose 60,095 pounds!  But gang – Tulsa is creeping up on us – we need to stay in the lead within our state!

- By Melanie Anthony, Grants Manager

“Healthified” Mediterranean-Style Chicken and Pasta

image001

From eatbetteramerica.com

Do-Ahead
Prepare the veggies and cook the chicken ahead of time; cover and refrigerate until you’re ready to make the recipe.

Prep Time:  25 min
Start to Finish:   25 min
Makes:  6 servings (1 1/2 cups each)

2 cups uncooked multigrain penne pasta (6 oz)
2 teaspoons olive or canola oil
1 small onion, chopped (1/3 cup)
2 medium zucchini, cut in half lengthwise, then cut crosswise into 1/4-inch slices
2 cloves garlic, finely chopped
2 cups 3/4-inch pieces cooked chicken breast
1 can (14.5 oz) Muir Glen® organic no salt added diced tomatoes, undrained
1 can (8 oz) Muir Glen® organic tomato sauce
1/2 teaspoon dried oregano leaves
1 teaspoon dried basil leaves
1/4 cup pitted Kalamata olives, quartered lengthwise
**If you want to reduce the cost of this recipe, sliced black olives can be substituted for the Kalamata.
3/4 cup crumbled reduced-fat feta cheese (3 oz)

1. In 4-quart Dutch oven, cook and drain pasta as directed on package, omitting salt. Return to Dutch oven; cover to keep warm.
2. Meanwhile, in 12-inch nonstick skillet, heat oil over medium heat. Add onion; cook 3 to 4 minutes, stirring occasionally, until crisp-tender. Add zucchini and garlic; cook 2 minutes. Stir in chicken, tomatoes, tomato sauce, oregano and basil. Reduce heat to medium-low; simmer 5 to 7 minutes, stirring occasionally, until zucchini is tender and mixture is hot. Stir in olives.
3. Pour chicken mixture over pasta. Top with feta cheese; toss to coat.

Nutritional Information
1 Serving: Calories 270 (Calories from Fat 60); Total Fat 7g (Saturated Fat 2g, Trans Fat 0g); Cholesterol 45mg; Sodium 540mg; Total Carbohydrate 29g (Dietary Fiber 4g, Sugars 7g); Protein 23g
Percent Daily Value*: Vitamin A 10%; Vitamin C 15%; Calcium 10%; Iron 15%
Exchanges: 1 1/2 Starch; 0 Other Carbohydrate; 1 Vegetable; 2 Lean Meat
Carbohydrate Choices: 2
*Percent Daily Values are based on a 2,000 calorie diet.

Melanie Anthony

Melanie Anthony

Melanie Anthony is a Development Manager at the Regional Food Bank. She is an Oklahoma State University graduate and mother of two.
Read more articles by Melanie


02

Mar

Pound For Pound Challenge Update – Check Up


About now, most of those participating on the Pound for Pound Challenge have been at it about six to eight weeks. It is that time frame where folks are either very excited about how they are doing on their healthy living and weight loss journey or they are frustrated which detour (or road block) their journey has run into. Making a plan to lose weight is a challenge for most of us. It isn’t like a road map that shows you how to get from Point A to Point B. You know the general direction you need to go, but the route isn’t clear, especially since weight loss is different for everyone.

The common thread of all weight loss is proper diet and exercise, which not only aid in weight loss, but also keep our bodies healthy. We all know this; the challenge is making a plan and following through.  Others have lost weight by following some of these simple guidelines – and you can too!

Step 1 – Set small, realistic goals. If you have a lot of weight to lose, try for 5 pounds, relax a bit and then go for 5 more.

Step 2 – Start a regular exercise program and stick with it.

Step 3 – Sneak in extra exercise in addition to your regular program. Park at the far end of the parking lot and walk; take the stairs instead of the elevator.

Step 4 – Healthy foods are an important ingredient in losing weight. Eat healthy fats from nuts, seeds and olive oil, and high-fiber foods such as vegetable salads and whole-grain pastas.

Step 5 – Choose foods that you like. Learn to prepare healthful, low-calorie foods that taste good by checking healthy cook books for new recipes. Eating well doesn’t have to mean eating dull.

Step 6 – Eat smaller, more frequent meals. This way, your body starts to increase its metabolism so that calories are burned faster. Also, mini-meals can prevent overeating.

Step 7 – Plan ahead. Keep the fridge stocked with healthful food and you’ll be less likely to run out for high-calorie, high-fat junk food.

Step 8 – Determine your favorite snack time and be sure to have plenty of healthful options available when you get hungry.

Step 9 – Keep a food diary. This will help you pinpoint where you can improve your diet.

From: eHow.com

One of the first tips you will hear is to join a group or tell a friend that you want to change your lifestyle and lose weight. It helps accountability and provides important support and feedback you need. It isn’t too late to join the Pound for Pound Challenge, or the join the Pound for Pound Challenge – Team RFBOK on Facebook. Consider joining us and sign up for the Pound for Pound Challenge today. For every pound of weight you pledge to lose, the Pound For Pound Challenge will donate 14 cents to your local food bank.

Updates:

Food Bank staff who have joined the challenge are holding steady at 81 pounds lost!

Oklahoma is still in 24th place, with Okies pledging to lose 7,761 pounds!  That is 1,000 more pounds than this time last week!

Triple-Berry Granola Crisp

Triple-Berry Granola Crisp

From eatbetteramerica.com

Berries are fiber giants. Just 1 cup of blackberries or raspberries gives you a whopping 8 grams of fiber, one-third of your daily fiber needs.

Prep Time: 10 min
Start to Finish: 1 hr
Makes: 9 servings

1 bag (8 oz) frozen organic blueberries
1 bag (10 oz) frozen organic strawberries
1 bag (10 oz) frozen organic raspberries
1/4 cup sugar
2 tablespoons Gold Medal® all-purpose flour
1 ½ cups organic oats & honey granola
Vanilla reduced-fat ice cream or frozen yogurt, if desired

1. Heat oven to 375°F. In ungreased 8-inch square (2-quart) glass baking dish, mix frozen berries, sugar and flour until fruit is coated. Bake 20 minutes.
2. Stir. Sprinkle with granola.
3. Bake 15 to 20 minutes longer or until light golden brown and bubbly. Let stand 5 to 10 minutes before serving. Serve warm with ice cream.

Nutritional Information
1 Serving:
Calories 130 (Calories from Fat 15); Total Fat 2g (Saturated Fat 0g, Trans Fat 0g); Cholesterol 0mg; Sodium 30mg; Total Carbohydrate 27g (Dietary Fiber 4g, Sugars 14g); Protein 2g

Percent Daily Value*: Vitamin A 0%; Vitamin C 20%; Calcium 2%; Iron 6%

Exchanges: 1 Starch; 1/2 Fruit; 0 Other Carbohydrate; 0 Vegetable; 1/2 Fat

Carbohydrate Choices: 2

*Percent Daily Values are based on a 2,000 calorie diet.

Melanie Anthony

Melanie Anthony

Melanie Anthony is a Development Manager at the Regional Food Bank. She is an Oklahoma State University graduate and mother of two.
Read more articles by Melanie


« Previous Entries