Guess What’s Back in Town?

FarmMarket_schedule_bleedsThe Illinois Products Farmers’ Market  is back! Starting this Thursday, May 8th, the Farmers’ Market will be open at the Commodities Pavillion across from the Grandstand at the Illinois State Fairgrounds. The Farmers’ Market is open every Thursday night from 4 p.m.-7 p.m. through October 16th except during the Illinois State Fair (August 7 & 14).  You can find fresh Illinois products, including produce, meat, eggs, honey, bakery items, herbs, plants, flowers and even wine.

A great addition to the market is the different health screenings or health information provided by Springfield Clinic.

At the Springfield Clinic table you’ll find:

  • Medical experts that can answer your health questions _MG_6657
  • Health screenings
  • Recipe cards
  • Contest entry information/forms

There is even more for you at the Farmers’ Market this year then before.

Become an INSTA-Winner!

Share photos of your Farmers’ Market experience with us and win $10 in Market Bucks!*

It’s easy:

  • Just snap a picture at the Market
  • Upload it on InstagramFM_005
  • Tag #SpfldClinic or #FarmersMarket

You can upload as many pictures as you want! Each week we will select one photo as our Insta-Winner!

* You can win the contest once per month during the length of the contest. You must claim your prize the following Thursday at the Springfield Clinic table at the Farmers’ market.

Submit Your Own Recipe Contest

The Challenge: Create an original, HEALTHY recipe using produce you have grown or purchased from the Farmers’ Market. Submit your recipe  with photos to Springfield Clinic for a chance to be chosen as this year’s recipe contest winner. The winning recipe will be featured among the 22 healthy recipes distributed this season. Fame, glory (and prizes) can be yours! Deadline to enter is August 1.

 

Clean Up Your Diet!

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It’s that time of year again to open up the windows and give the house a good scrub-down. This is also a perfect opportunity to clean out the cupboards and fridge and fill them with better choices for a healthier you this Spring! Here are a few good places to start with your cleaning:

  • Throw out the vegetable oil! A fellow dietitian of mine stated that vegetable oil should be renamed “inflammation oil”. Contrary to its name, there are no actual vegetables in this popular oil. It contains a high amount of omega-6 fatty acids, and when these occur in abundance in our diets, it can cause inflammation in the body. Vegetable oil is one of the main oils used in processed foods. Opt for olive oil with marinades and dressings and coconut oil for high temperature cooking.
  • Rid your fridge of low-fat and fat-free salad dressings and replace them with healthy vinaigrettes.
  • Canned vegetables may be economical since they have a long shelf-life, but many of the vegetables’ nutrients are lost in the canning process plus they now are packed with sodium. Clean your fridge and make room for high-nutritious, low-calorie vegetables such as: spinach, red bell peppers, asparagus, broccoli, zucchini and carrots.
  • Replace sugar-sweetened cereals with natural oats. You can dress up plain oatmeal by adding puree pumpkin and cinnamon, berries, peanut butter or apples and chopped nuts.
  • Purge those cabinets of pop-tarts, sugary granola bars and Little Debbie snacks and stock up on a variety of healthy snack options such as nuts, yogurt, raw veggies dipped in humus, hard-boiled eggs and fresh fruit.
  • Make sure you have small water bottles that can be packed for lunches instead of Capri Suns, Juicy Juice boxes or soda.
  • Swap flavored yogurt for plain Greek yogurt. Plain Greek yogurt contains less lactose, more protein and is not loaded with added sugars like the flavored varieties are.
  • Ready to take on a health challenge? Throw out your pasta noodles and begin purchasing spaghetti squash. Once cooked, the squash can be scooped out into perfect spaghetti threads. If you have a food spiralizer on hand, you can do the same with butternut squash and especially a great summer vegetable choice like zucchini!
  • Spring kicks off the start of many seasonal fruits and vegetables. During the spring and summer, produce tends to be cheaper and tastes better since its now in season. Be sure to head to your nearby Farmers Market to enjoy local seasonal produce!

 

Back In Action- Farmer’s Market Kick-Off Today

After a two-week hiatus from the Illinois Products Farmer’s Markets for the Illinois State Fair we are back in action at the market. Join us tonight from 4-7 pm at the Illinois State Fairgrounds for fresh produce, sweet treats, and more. Tonight we will be giving away salad shakers to the first 100 visitors to our booth. shaker1 shaker2 Complete with fork and a special compartment for your dressing of choice. Also tonight you can visit with our Orthopedic Group and pick up our Healthy Recipe of the Week: Chicken Pasta Salad with Creamy Poppy Seed Dressing.

Notes from Amanda Figge,” This recipe has already been approved as delicious. The Channel 20 news studio gobbled it up and when I brought the leftovers up to Lincoln this morning; they were completely gone in 30 minutes (by 8:15am!).”

Ingredients:

  • 1/2 cup fat-free, sugar-free vanilla yogurt
  • 2 teaspoons cider vinegar
  • 1 teaspoon grated lemon zest
  • 1/2 teaspoon poppy seeds
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 2 teaspoon pepper
  • 6 ounces dried whole-grain penne
  • 12 ounces cooked skinless chicken breast, cooked without salt, cut into 1/2-inch cubes
  • 3 ounces spinach, cut into long, thin pieces or torn into bite-size pieces
  • 1 small red bell pepper, chopped
  • 1 small red onion, halved and slivered
  • 1/4 cup sliced almonds, dry-roasted
  • 1 to 2 tablespoons fat-free milk (optional)

1. In a small bowl, whisk together the dressing ingredients. Set aside.

2. Prepare the pasta using the package directions, omitting the salt. Drain in a colander. Rinse with cold water until cool. Drain well.

3. In a large bowl, stir together the chicken, pasta, spinach, bell pepper, and onion.

4. Pour the dressing over the salad, tossing to coat (using two large spoons works well). Sprinkle with the almonds or cover and refrigerate for up to 4 hours, sprinkling with the almonds just before serving. If the salad seems dry after refrigeration, toss with the milk at serving time to add moisture.

chickenpastasaladcreamypoppyCook’s Tip – For a hearty side salad, omit the chicken and add some shredded carrots, chopped cucumber, or other vegetables.

Nutrition Information: Calories: 358.Total Fat: 7.5 g. Saturated Fat: 1.5 g. Monounsaturated Fat: 3.5 g. Polyunsaturated Fat: 2 g. Trans Fat: 0 g. Cholesterol: 75 mg. Sodium: 233 mg. Carbohydrate: 37 g. Fiber: 7 g. Sugars: 4 g. Protein: 35 g.

-American Heart Association, Recipes for the Heart

It’s Farmers’ Market Time!

Posted by Springfield Clinic

Springfield Clinic is proud to serve as the title sponsor for the Illinois Products Farmers’ Market!

For the second year, Springfield Clinic is the title sponsor for the Illinois Products Farmers’ Market. Beginning today, you can visit the Commodities Pavilion (across from the Grandstand) each Thursday for fresh, local produce, and products made in Illinois using Illinois ingredients. Area vendors sell fruits and vegetables straight from the farm, delicious homemade baked goods, chemical-free soaps and lotions, even locally produced beer and wine and so much more.

Tonight, join Amanda Figge, registered dietitian and your Something To Chew On bloggess herself, as she discusses family nutrition. Springfield Clinic will offer health screenings as well as educational programs related to nutrition, fitness and wellness. We will also be on hand every week with our healthy recipe.

Join us at the Illinois State Fairgrounds every Thursday! Find out more at SpringfieldClinic.com/FarmersMarket.

This weeks healthy recipe is:

Broccoli and Walnut Salad

Broccoli and Walnut Salad

Watch Amanda make the recipe of the week on WICS!