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PowerUp August Newsletter

Ways to PowerUp in AugustPowerUp mascot "Chomp" the carrot dressed as a park ranger.

PowerUp Action Team meeting

  • August 19th, 2-3pm at the Farmers Market Depot
  • Open to anyone who is passionate about the health of our community!

-Power of Produce at the Hutchinson Farmers Market


  • Wednesdays 2:30-5:30 & Saturdays 8-noon

-$2 Tuesdays and Wheel and Cog Children’s Museum

  • August 13th and 27th, 4-7pm

-Free Swim Night at Hutchinson Family Aquatic Center

  • August 6th and 15th, 5-8pm

– Hutchinson Community Running Group

  • Every Wednesday at 7pm starting at Library Square

-Paddle Sports rentals at Masonic River Park


August is National Sandwich Month!

Tips for making a heart and healthy sandwich

Avocado Chicken Salad Sandwich (4 servings)

  • 1 ripe avocado
  • ¼ cup plain greek yogurt
  • 2 Tablespoon lemon juice
  • ½ Tablespoon dried tarragon
  • ½ tsp salt
  • ½ tsp garlic powder
  • 2 cups diced chicken breast
  • 1 green apple, diced
  • 3 ribs of celery, sliced
  • ¼ cup sunflower seeds
  • 2 cups fresh spinach
  • 4 Slices of whole wheat bread

Mash avocado and mix in yogurt, lemon juice, and seasonings until smooth.

Mix in chicken, apple, and celery, and sunflower seeds.

Serve open-faced on toasted bread and top with spinach.

To get the freshest and most affordable produce, choose fruits and vegetables that are in season.

Check out what's in season in August

For and fun and easy way to add more veggies to your favorite pasta dish, try replacing half of the pasta with zucchini noodles, aka Zoodles!

Zoodles with Marinara Sauce (6 servings)Zucchini noodles with marinara sauce and parmesan cheese.

  • 2 medium-sized zucchini
  • 2 Tablespoon of olive oil
  • ½ pound whole wheat spaghetti
  • 1 onion, diced
  • 2 Tablespoons of garlic, minced
  • 1-28 oz can of diced tomatoes
  • ½ Tablespoon dried Italian seasoning
  • ½ tsp salt

To make the marinara- heat 1 Tablespoon of oil in a sauce pan. Add onion and garlic and cook for about 5 minutes. Add tomatoes, Italian seasoning, and salt. Let simmer for 20 minutes.

To make zucchini noodles- use either a spiralizer or a vegetable peeler to form ribbons, or cut into thin strips by hand. Pat Zucchini dry with a paper towel. Sauté in 1 Tablespoon of Olive oil for 4-6 minutes.

Cook spaghetti according to package directions and mix with zucchini noodles. Top with homemade or store bought marinara sauce.

**Option to add 1 lb ground beef to sauce or 1 can garbanzo beans for protein.

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