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PowerUp November Newsletter

Ways to PowerUp in November

  • PowerUp Action team meeting

    • We will be helping pack bags for the Backpack program from 2-3pm on November 18th at Common Cup Ministries
  • Parkview Dental Candy Buyback

    • Bring your leftover candy to Parkview Dental Nov 1-5 and receive $1 for every pound. Candy will be sent to service members overseas.
  • Wheel and Cog $2 Tuesdays

    • 2nd and 4th Tuesday of each month
  • Rec center indoor playground

    • 9:30-11:30am Monday-Thursday and Saturdays 10am-noon

November is Peanut Butter Lovers Month!

Pros of Peanut Butter

  • It is a great source of protein
  • It contains lots of healthy fats
  • It is very versatile and can be used in sweet or savory dishes
  • It is very nutrient-dense
  • It does not need to be refrigerated so is easy to pack for on the go
  • It is delicious!

Wondering what kind to buy?

Be on the lookout for hydrogenated oils and sugar in your peanut butter. Check the ingredients list- the best peanut butter should contain just peanuts and salt!

Crunchy Peanut Butter Granola

  • 3 cups rolled oats
  • 1 tsp cinnamon
  • 1/2 cup peanut butter
  • ¼ cup honey
  • 1 Tablespoon canola oil
  • 1 tsp vanilla

Preheat oven to 300 degrees. Line a baking sheet with parchment paper. Combine oats and cinnamon in a bowl. In a separate bowl, combine peanut butter, honey, oil, and vanilla. Microwave for 30-45 seconds or until peanut butter is melted. Stir together then pour over oats. Stir to combine then spread in an even layer on baking sheets. Bake for 20-25 minutes. Let cool completely before enjoying!

Have a Healthy Holiday

For many people November is a time to reflect on all of the things they are thankful for. It is also a time for stuffing, pie, and mashed potatoes smothered in gravy. Many people struggle finding a balance between maintaining healthy habits while still enjoying the holiday traditions..

Tips for enjoying a healthy Thanksgiving

 

Healthy Holiday Recipes

Balsamic Blue Cheese Brussel Sprouts

  • 1 lb Brussel sprouts
  • 1 Tbsp olive oil
  • 3 cloves garlic, minced
  • ½ teaspoon salt and pepper
  • ½ cup crumbled blue cheese
  • ¼ cup craisins
  • ¼ cup chopped walnuts

Balsamic glaze

  • ¾ cup balsamic vinegar
  • 2 Tbsp honey

To make the glaze, place vinegar and honey in a saucepan and cook over medium heat for 5-7 minutes, or until thickened. Remove from heat and let cool.

Preheat the oven to 450 degrees. Cut Brussel sprouts in half and toss in olive oil, garlic, salt, and pepper. Spread out on baking sheet and roast for 15-20 minutes. Sprinkle with cheese, craisins, and nuts and drizzle with balsamic glaze.

Pumpkin Pie Oatmeal (2 servings)

  • 1 apple, diced
  • 2/3 cup apple juice
  • 2/3 cup skim milk
  • ½ cup pumpkin puree
  • ½ tsp pumpkin pie spice
  • 2/3 cup quick-cooking oats

Combine all ingredients except oats in a microwave safe bowl. Microwave for 2 minutes. Stir in oats and let sit for 1 minute. Top with pumpkin seeds or chopped pecans for a little crunch!

Recipe from food and Health Communications

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