Lots of people assume that they can’t get a proper workout in without hitting the gym or going for a long run. I’m here to tell those people that they’re wrong! Any form of movement can be considered a workout.
Here’s a couple of options for those of us who don’t have any equipment to workout with!
The Body Project: This is a great company that creates workouts on Youtube that are equipment free and low-impact!
Health Line: Check out this site to create your own workout with a variety of moves showcased for you!
Get Walking: Walking is one of the most underrated forms of exercise! Get outside of watch a walking video to get movin’!
Mayo Clinic Fitness Park: Maybe you don’t access to equipment but you’d love to try some out! Head on over to the Mayo Clinic Fitness Park
Workout Studio: If none of the above options are speaking to you, head on over to a workout class at one of the many studios in town!
Exercise doesn’t have to boring, so make it your own and find something that you love!
As always, exercise is not without its risks and this or any other exercise program many result in injury. As with any exercise program, if at any point during your workout you begin to feel faint, dizzy or have physical discomfort, you should stop immediately and consult a medical professional.
With summer approaching, we thought it would be a good idea to catch everyone up on the Action Team monthly schedules! That way you can begin participating this summer!
Housing Action Team (HAT): Meets every month on the first Thursday of every other month falling on the even months (February, April, June) from 11:30 to 1:00
Healthy Environment Action Team (HEAT): Meets the second Wednesday of the month from 11:00 to 1:00. Oftentimes the time from 12:00 to 1:00 is filled with a presentation related to the environment in Dunn County.
Chronic Disease Prevention Action Team (CDP): Meets the second Thursday of every month from 2:30 to 3:30.
Mental Health & Wellness Action Team (MH): Meets the second Tuesday of every month from 12:00 to 1:00.
Alcohol, Nicotine, and Drug Action Team (AND): Meets the fourth Wednesday of every other month, with the meetings falling on the odd months (January, March, May), from 10:30 to 12:00.
All the meetings are hybrid so anyone can join in the meetings so contact us if you have any questions on joining a meeting!
Have you been looking for a new recipe to add to your rotation? Then check out these nine different recipes; I’m sure you’re bound to like one of them! Click this link to be taken to our Google Drive folder that stores the recipes!
Keep an eye out for more recipes to come as well 🙂
Do you want to stay up to date with what Health Dunn Right has been doing the past year? Then check out these grant reports! They’ll be able to explain what happens better than this blog post ever will!
Marinating adds flavor and moisture to food and is an easy technique to incorporate into your cooking skill set. It is the process of soaking meats or vegetables in a seasoned liquid before cooking. Marinades often use an acid (like vinegar or citrus) to enhance flavors. You can buy store-bought marinades, but making your own marinades lets you control the ingredients. The basic ingredients in a marinade are: fat, salt, acid, seasonings, herbs, and sweeteners.
Essentials for Marinating Food Safety: Make sure to marinate food in the refrigerator. If the marinade is to be used as a sauce, save fresh marinade that has not touched raw meat in a separate container. If you forget to keep some marinade separate, you can also boil the sauce used to marinate raw meat, which will kill harmful bacteria that could cause illness. Time: Read the recipe and follow the recommendations for marinade times. Marinating some food too long can result in tough, dry or poor texture. Meat can be marinated for anything from 15 minutes to 24 hours. For example, don’t prepare marinated shrimp or chicken and wait several days to cook it. Acid: It is important to find the right balance of marinade ingredients. Adding too much acid to a marinade can dry out and toughen meats and seafood. Sweeteners: Marinades that contain sweeteners like sugar or honey will burn quicker, so keep an eye on the food while cooking.
At one point or another, we have all debated eating or throwing away a food product after the date on its label passed. But do we need to throw away food as soon as the date on the label arrives? Oftentimes you will see the phrases “Best if used by,” “Sell by” and “Use by,” among others. It can be confusing but these dates refer to product quality and flavor and are not expiration dates. Next time you notice a food product whose label date has passed, check for signs of spoilage like color, consistency or texture before deciding to consume or throw away. This is another small step you can take to reduce food waste at home!
Have you ever wondered if it is safe to eat those roasted vegetables you left on the counter overnight or if you can store butter at room temperature? For all of your food safety related questions, look to the Risky or Not? podcast!
The chef’s knife is the workhorse of your kitchen. Knowing how to properly use a chef’s knife will make your experience in the kitchen easier, faster, and dare we say, enjoyable. Watch How to Cut With a Chef’s Knife to learn the proper grip forms for your knife hand and the hand you’ll use to hold the food. Then practice your knife skills by watching How to Cut Onions Without Crying or How to Properly Dice Fruits and Vegetables. The more you practice good knife skills the better you will become, but the first knife skill you need to master is safety.
Never catch a falling knife. Step back and put your hands up.
Use a sturdy, non-slip cutting board.
Set the knife down on the cutting board with the sharp edge facing away from the hand you will pick it up with.
Essential Knife Set You don’t need the latest kitchen gadgets to be able to cook great meals, but the quality and type of tools that are used in the kitchen can make all the difference in terms of your cooking experience. This basic set will provide you with everything you need to improve your cooking skills.
Chef’s knife – as mentioned previously, this is the workhorse of your kitchen and one of the most important knives you should have in your kitchen. The blade length should be around 8 inches long.
Serrated knife – perfect for cutting bread, soft-skinned vegetables or fruit.
Paring knife – the smallest of the set, it allows for more precision and dexterity when cutting.
Kitchen shears – the culinary, sharper relative of the scissors will come in handy in more ways than you can imagine. From cutting chicken to opening packages, this is a must-have tool in your set.
Speed peeler – although fruits and vegetables can be peeled with a paring knife, this tool will make the job ten times easier and safer.