LiveWell Vermont

Days to Observe National Walking Day:  Wednesday, April 6th Join in the celebration of  National Walking Day  this April and take steps toward a longer, healthier life. This fun wellness promotion gets people moving and provides opportunities to learn about the importance of physical activity and heart health.  Take the first step to a healthier life by taking part in the American Heart Association's National Walking Day. On the first Wednesday in April, help kick off a month-long celebration designed to help us all become more active. On the day of the event, participants are encouraged to lace up their sneakers and take a 30 minutes out of their day to get up and walk.  The American Heart Association provides a  toolkit of resources  to make your one-day event or month-long promotion easy and turn-key, no matter what size your work site. National Walk at Lunch Day:  Wednesday, April 27th  Join Blue Cross and Blue Shield of Vermont at one of their

Have a Happy and Healthy Easter! Easter Tip: If you’re starting the day with an Easter brunch, try a vegetable-studded bread pudding or quiche. Easter dinner meals can also be healthy by including grilled salmon, smoked turkey or roast lamb for the main course. Add a few simple side dish recipes to take advantage of the season’s freshest foods, such as asparagus, peas and new potatoes. Berries and other tasty fruit can be a healthy dessert on their own or try a berry trifle with strawberry Greek yogurt, angel food cake and mixed berries. Enjoy the first signs of spring with the following healthy, delicious Easter recipe: Ham & Cheese Breakfast Casserole Makes 6 Servings Ingredients 4 large eggs 4 large egg whites 1 cup nonfat milk 2 tablespoons Dijon mustard 1 teaspoon minced fresh rosemary 1/4 teaspoon freshly ground pepper 5 cups chopped spinach, wilted (see tip below) 4 cups whole-grain bread, crusts removed if desired, cut into 1-inch cubes (about 1/2 pound

Do you have a favorite healthy recipe? Share it with your fellow State Employees! Submit your recipe by Thursday, March 31, 2016 for your chance to win. Our State of Vermont Wellness Ambassadors will be voting on their favorite recipe and the top three submissions will receive the following: First Place: 1) A 1-year subscription (6 issues) of Eating Well magazine 2) A Live Well Vermont health-inspired goody bag 3) Your recipe featured in the next HR Connect Newsletter 4) Your recipe featured in the Live Well Vermont blog and Facebook page Second Place: 1) A Live Well Vermont health-inspired goody bag 2) Your recipe featured in the Live Well Vermont blog and Facebook page Third Place: 1) A Live Well Vermont measuring cup set 2) Your recipe featured in the Live Well Vermont blog and Facebook page Enter your healthy recipe HERE !

Easter is famous for its candy—jelly beans, marshmallow chicks, marshmallow bunnies, hollow chocolate rabbits, solid chocolate rabbits, chocolate cream eggs, pastel chocolates, and all kinds of candy novelties. Although holidays usually are celebrated with food and tradition, holidays such as Easter, Valentine’s Day, and Halloween often are the most sabotaging to healthful eating. Finding the balance between celebrating and overindulging often is challenging.  The following are some suggestions to help make Easter a little less daunting to your pursuit of healthfulness. Items for the Easter basket Think of items other than candy to put in your Easter baskets, such as: Easter-themed items from a craft store—look for flowers, eggs, hearts, and bunnies made from wood and include some paints or markers in the basket Stickers and sticker books Temporary tattoos Jewelry or beads and string to make your own jewelry Barrettes, hair bands, and nail polish CDs or tapes

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Ahi tuna is high in protein and low in fat, making it a healthy choice. Combine with a side of  asparagus for a satisfying meal. Servings: 4  Ingredients 1 Tablespoon olive oil ¼ cup lemon juice 4 cloves garlic, minced 1 teaspoon red chili flakes 2 Tablespoons cilantro, minced 1 teaspoon sea salt 2 Tablespoons safflower oil 2 Tablespoons coarsely ground pepper 4 (6oz) Ahi tuna steaks Asparagus Lemon, if desired Preparation In a large re-sealable plastic bag combine the first six ingredients; mix well. Add tuna to the marinade, cover and refrigerate for 1-1/2 hours, turning once. Drain and discard marinade. Coat the tuna on both sides with the coarsely ground black pepper, and gently press it in so that it adheres to the surface, being careful not to smash the flesh. Place a thick-bottomed frying pan, or cast iron skillet, on med-high heat, until very hot. Add the oil, and sear the tuna steaks for about 2 minutes per side, or longer if preferred. Serve with a

Did you know that potassium counterbalances the blood pressure-increasing effects of sodium in the body? Eating more potassium-rich foods while limiting sodium is more effective than sodium reduction alone when it comes to preventing hypertension and related cardiovascular diseases. A high-potassium and low- sodium diet is especially beneficial for people who are genetically predisposed to salt-sensitivity. The recommended daily allowance (RDA) for potassium is 4,700 mg a day. Unfortunately, most Americans do not get nearly enough. Here is a list of the best dietary sources of potassium: Tomatoes and tomato products (choose low sodium or no salt added versions) Beans Dark leafy greens (spinach, kale, swiss chard, etc.) Potatoes, sweet potatoes and yams Squash Avocado Mushrooms Bananas Blood pressure and diet According to research, modest dietary change has a greater impact on lowering blood pressure than any other lifestyle factor including exercise, relaxation tec

Sick of the same old salad? This recipe will take your salad experience to a whole new level. With  sweet mango, savory chicken, tender asparagus, tangy arugula, and creamy goat cheese, your taste buds won't know what hit you! Servings: 4 Ingredients For the Herb marinade: Juice from 1 lemon 1 teaspoon olive oil 1 teaspoon salt 1 teaspoon dried basil 1 teaspoon crushed rosemary ½ teaspoon garlic powder ½ teaspoon sweet paprika ½ teaspoon black pepper ½ teaspoon dried thyme ¼ teaspoon celery seeds ¼ teaspoon dried parsley ⅛ teaspoon ground cumin For the Salad: 1 lb skinless, boneless, thin chicken breasts 1 bunch asparagus, ends trimmed and cut into 1 inch pieces 8 cups organic arugula 2 small organic mangoes, peeled and sliced 6 oz crumbled goat cheese 1 avocado, cubed Preparation Combine the herb marinade ingredients in a small bowl. Place 1 Tablespoon of the marinade in a large Ziploc bag with the asparagus pieces, and the rest in another lar

The Vermont Department of Health, the Greater Burlington YMCA, and the Vermont Blueprint for Health have joined together to create MyHealthyVT, a new website for Vermonters seeking self-help for diabetes prevention and management, quitting smoking, emotional wellness, chronic disease management, and chronic pain management. The new site provides "one stop shopping" for free self-management programs. Vermonters can find contact information for their local Regional Coordinators at the site to sign up for programs. Motivational videos of real Vermonters' success stories and links to related resources are also available. The new site was featured on a recent episode of Across the Fence that addressed resources and programs for diabetes prevention and management. 

National Nutrition Month ® is a nutrition education and information campaign created annually in March by the Academy of Nutrition and Dietetics. The campaign focuses attention on the importance of making informed food choices and developing sound eating and physical activity habits. The theme for 2016 is "Savor the Flavor of Eating Right," which encourages everyone to take time to enjoy food traditions and appreciate the pleasures, great flavors and social experiences food can add to our lives. Highlights: 1. How, when, why and where we eat are just as important as what we eat. Making sure to enjoy the sight, sounds, memories and interactions associated with eating are essential to developing an overall healthy eating plan. 2. Develop a mindful eating pattern that includes nutritious and flavorful foods, while also taking the time to enjoy everything that a healthful and tasty meal brings with it. That's the best way to savor the flavor of eating,

These stuffed peppers are the perfect meal for those days when you’re bored of eating healthy. Your taste buds won't suspect that this dish is low in carbohydrate filled with quality protein. Serve over a bed of greens for a complete and satisfying meal. Servings: 5  Ingredients: 5 bell peppers - try red, yellow, orange, purple and green! 1 teaspoon olive oil 2 cloves garlic, minced 2 Tablespoons fresh basil, minced 1 yellow onion, minced 1 Tablespoon fresh rosemary, minced 1 teaspoon dried parsley dash of salt and pepper 20 oz organic ground turkey, 99% fat free 1 organic tomato, chopped 3/4 cup spaghetti sauce 1/4 cup shredded mozzarella cheese Preparation: Bring a large pot of water to boil, add a pinch of salt. Cut the tops off the bell peppers and remove the seeds. Place in the boiling water, using a spoon to keep them submerged for 3 minutes or until the skin is slightly softened. Drain and set aside. Preheat the oven to 350 degrees F. Prepare a bakin