Recreational Sports

In conjunction with the national Take Your Sons and Daughters to work day, OSU is hosting Bring Your Kids to Campus Day on April 26th, 2013. Bring your Kids to Campus Day is way to celebrate family, the importance of education and to highlight the myriad of family-friendly activities on campus.

Register in advance and each child in your family will receive a reusable lunch bag with a snack and water bottle, thanks to Childcare and Family Resources, Be Well. Be Orange, and Pacific Source Healthy Life!

Lunch bags will be available on April 26th at the event table across from Bites in the Memorial Union between 8:30am-3:30pm.

Parents must remain with their children at all activities unless otherwise noted.  Bring your kids to campus to show them where you spend the day!

For a listing of activities for you and your child to participate in, click HERE.

Food for Thought, brought to you by the Oregon State Student Health Services Dietitian Lynn Cordes, MS, RD, LD and OSU dietetic intern Sherry Farley

Bring a little sunshine into your day with this tangy and flavorful wrap. It incorporates a variety of food groups – fruit, veggie, protein, and grain- making it a great balanced meal all on its own!

Food Hero Recipe

Ingredients
1 cup cooked, diced chicken
1⁄2 cup finely chopped celery
2⁄3 cup canned, drained mandarin oranges
1⁄4 cup minced onion (green, red, or yellow)
2 tablespoons mayonnaise
1 teaspoon soy sauce
1⁄4 teaspoon garlic powder
1⁄4 teaspoon pepper
1 large whole wheat tortilla
4 medium lettuce leaves, washed and patted dry

Directions
In medium bowl, mix chicken, celery, oranges, and onions.
Add mayonnaise, soy sauce, garlic, and pepper. Mix gently until chicken mixture is coated.
Lay tortilla on clean cutting board or large plate. With a knife or clean scissors, cut tortilla into four quarters.
Place 1 lettuce leaf on each tortilla quarter, trimming leaf so it doesn’t hang over edge of tortilla.
Place 1/4 of chicken mixture in the middle of each lettuce leaf.
Roll tortillas up into a cone, with the two straight edges coming together and the curved edge creating the opening of the cone. Eat like a sandwich!
Refrigerate leftovers within 2 hours.
Notes
No oranges? Use halved grapes or diced apples.
Instead of chicken, try using 1 cup cooked/drained garbanzo beans, or 1 cup of small tofu cubes.

Video courtesy of rec sports
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Consult with your physician before beginning this or any exercise regime.

Supine dumbbell Chest Press
The chest press is a great exercise to increase upper body strength. Its primary focus is to target the chest, front shoulders, and triceps muscles. Add variation by performing the exercise on the TRX or cable machine.

University Housing and Dining Services and the Human Services Resource Center are teaming up to provide you with a fun, unique, and challenging event. In honor of the OSU Emergency Food Pantry, a fundraiser will be taking place on May 15th from 5:30-8:00pm in the McNary Dining Center. Chefs from all over campus will be competing for the title of Iron Chef: McNary. Participating chefs will receive a box of ingredients commonly found in the OSU Emergency Food Pantry and must create a fantastic meal out of them.

This is a fundraiser for the OSU Emergency Food Pantry. There will be multiple ways that the Corvallis and OSU community can contribute to help raise money for the pantry.

Register for this 6-Week program that will introduce you to fitness. Click on image for more!

Food for Thought, brought to you by the Oregon State Student Health Services Dietitian Lynn Cordes, MS, RD, LD and OSU dietetic intern Sherry Farley

Try out these delicious, healthy veggie cakes. Perfect for your stovetop or if you want a delicious veggie option for the grill! Not only do they have 10 grams of protein in each serving, they’re also packed with important micronutrients like vitamin A and C. The freshness that comes from creating it your self will be time well spent. Spice it up by topping it with salsa and avocado.

Food Hero Recipe

Ingredients
1⁄4 cup grated Parmesan cheese
1⁄3 cup all purpose flour
1⁄2 teaspoon baking powder
1⁄4 teaspoon dill weed
pepper and salt to taste
4 eggs (or 1 cup egg substitute)
2 tablespoons minced green onion with tops
2 teaspoons lemon juice
1⁄2 teaspoon fresh minced garlic (1/4 teaspoon dried)
1 1⁄2 cups shredded vegetables (unpeeled zucchini (drained and pressed), potato, carrots, bell pepper, celery, sweet potato or yam)

Directions
Precook “harder” vegetables (i.e. carrots, sweet potato) briefly in a microwave.
In medium bowl, stir together cheese, flour, baking powder, pepper and dill weed.
Beat in eggs, onions, lemon juice and garlic until well blended. Stir in shredded vegetables.
For each vegetable cake, pour 1/3 cup batter onto hot, lightly greased skillet or griddle (380 degrees for electric griddle). Cook on both sides until golden brown. Serve hot.
Refrigerate leftovers within 2 hours.
Notes
Top with low-fat sour cream and tomato slices.

Video Courtesy of OSU Recreational Sports
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Consult with your physician before beginning this or any exercise regime. Supported Bent-Over Row:
The row targets the muscles of the upper and middle back. These are important to strengthen our postural muscles and bring the body back into natural alignment. Master this exercise then move to the back row to incorporate more core stability.

Video Courtesy of OSU Recreational Sportsvideo platform video management video solutionsvideo player

Suspended Lunge – The suspended lunge is a great way to increase strength in the quadriceps, hamstrings, and glutes while improving stability and balance for everyday life.

Consult with your physician before beginning this or any exercise regime.

Food for Thought, brought to you by the Oregon State Student Health Services Dietitian Lynn Cordes, MS, RD, LD and OSU dietetic intern Sherry Farley

Chips and good nutrition in the same sentence- is it possible?! If you never thought you’d enjoy kale I invite you to try out this delicious and easy recipe. This tasty snack combines the crispy, savory flavor of a potato chip but is packed with more essential nutrients your body needs. Plus, you can make kale chips for a fraction of the price found in stores! To boost the nutrient content even more, and add a yummy cheesy flavor, sprinkle the kale with nutritional yeast before you bake.

Food For thought Recipe

Ingredients
1 bunch fresh kale (about 8 cups, chopped )
1 tablespoon canola or olive oil
1⁄2 teaspoon seasoned salt

Directions
Wash kale leaves.
Cut leaves off of thick stem and thoroughly dry leaves in a salad spinner or by blotting with paper towels. Discard stems.
Tear or cut leaves into bite sized pieces. Place in large bowl.
Drizzle oil over kale and toss to coat well.
Place kale leaves onto cookie sheet.
Sprinkle with salt.
Bake at 350 degrees until edges brown. About 10-15 minutes.
Serve while hot.

* For nutritional information, information about prep time, cooking time, and to adjust ingredients to particular serving sizes, please view this recipe on the Food Hero website

If you like to roast turkeys and  are often left wondering how to use up all of the leftovers, Foodhero.org has you covered! Add your favorite kinds of vegetables, a few delicious spices, and cooked brown rice and VOILA! A well balanced, oh-so-tasty meal!

• 1 tablespoon oil
• 1⁄2 teaspoon salt
•  Thin slices ginger root, minced1 clove
• garlic, peeled and minced or 1/8 teaspoon garlic powder
• 1 cup turkey, cut into 1/2-inch cubes
• 2 cups chopped vegetables, fresh, frozen or canned, such as celery, mushrooms, water chestnuts, bok choy
• 1⁄2 teaspoon sugar
• 3 cups cooked brown rice

1. Heat oil in a large skillet over medium heat.
2. Add salt, ginger root, garlic, turkey and vegetables. Stir-fry for 1 minute.
3. Reduce heat to prevent scorching. Add sugar.
4. When vegetables are tender, remove pan from heat.
5. If vegetables are firm, add 1-2 tablespoons of water, cover and cook for 2 more minutes or until tender. Serve over rice (or noodles).
6. Refrigerate leftovers within 2 hours.

* For nutritional information, information about prep time, cooking time, and to adjust ingredients to particular serving sizes, please view this recipe on the Food Hero website here.

Video Courtesy of OSU Recreational Sports
The Caterpillar Walk helps to build strength and stability throughout the whole body. Add difficulty by implementing in a push up or a side plank at the bottom of the movement.
Consult with your physician before beginning this or any exercise regime.
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Applications open from March 11th to the 22nd.

Open Internships:

• Energy Projects Intern
• Food Projects Intern
• Events Intern
• Transportation Projects Intern
• Design Intern

Required Qualifications:

• Some understanding of, and interest in, sustainability.
• General project management experience.
• Experience working with volunteers.
• Ability to work individually and as part of a team.
• Specialization in a certain type of project (e.g. legislative, event, policy and operations, resource development).

Find out more here!

Eat Right, Your Way, Every Day

The Nutrition and Dietetics Club teamed up with Be Well on March 5-6 for a two-day event in the Memorial Union Quad on campus.One of the event highlights was a stationary bike provided by the College of Public Health and Human Sciences that powered a blender and made smoothies during the event.  Games, prizes, free food, and tips on how to stay healthy from guests including Bob’s Red Mill, First Alternative Co-op, Wild Squirrel Nut Butters, and Food@OSU kept spirits high in spite of the dreary weather.

Feeling stressed? Relax with some dogs at the library! Students, faculty, and staff are invited to Valley Library’s Autzen Classroom, on the 2nd floor, from 3 to 5 p.m. on Wednesday, March 13, and Thursday, March 14, to visit dogs and people from Welcome Waggers, a local therapy dog group. Free. Sponsored by OSU Libraries and Press.

Food for Thought, brought to you by the Oregon State Student Health Services Dietician Lynn Cordes, MS, RD, LD.

Perfect meal for a wet, chilly Corvallis spring day! Your body and taste buds will agree with only 120 calories and 2 grams of fat per cup and a whopping 5 grams of fiber and 25% of daily Vitamin C needs! Substitute cumin and chili powder for the taco seasoning to cut down on salt and add some cayenne pepper to give it some spice. Try freezing leftovers in single serving containers for microwave meals in minutes!

1 tablespoon vegetable oil
1 onion, chopped
2 zucchini, chopped
1 can (15.5 ounces) refried beans
1 can (28 ounces) diced tomatoes
1 can (28 ounces) crushed tomatoes
2 cans (15.5 ounces) corn
1 can (15.5 ounces) black beans, reduced sodium
2 tablespoons taco seasoning

Sauté onion and zucchini in oil until soft.
Add refried beans and stir to break up beans.
Add tomatoes, corn, black beans and taco seasoning.
Simmer over medium heat for about 30 minutes, stirring occasionally.
Refrigerate leftovers within 2 hours.

Notes

The more vegetables you add, the more nutrients! Try adding some of your favorites.
Freeze extra for another meal.

* For nutritional information, information about prep time, cooking time, and to adjust ingredients to particular serving sizes, please view this recipe on the Food Hero website here.

Dan Gilbert, a professor of psychology at Harvard University and a best-selling author on the subject of happiness, will speak at Oregon State University on Thursday, March 14. His free public lecture, “Happiness: What Your Mother Didn’t Tell You,” begins at 4:30 p.m. in Peavy Hall Room 130, located at 3100 Jefferson Way.

Find more information here.

Join the Nutrition and Dietetics club in the Memorial Union Quad for a two day nutrition event in celebration of National Nutrition Month!

When: March 5th and March 6th 10:00am to 2:30 pm
Where: Memorial Union Quad, Oregon State University

Do you like food? How about chocolate coconut peanut butter ? Stop by on your way to class or on your lunch break and treat yourself to samples of great nutritious food! Some of the vendors at the event include Bob’s Red Mill, Wild Squirrel Nut Butter, and First Alternative co-op.
This is a great opportunity to meet student groups such as Fresh from the Faucet, SSI Food Group, Peer Health Advocates and campus organizations such as HSRC Food Pantry, Food@OSU, and Beaver Strides to see what they are all about and to learn about healthy eating lifestyles.

Have a little more time? Visit with the Nutrition and Dietetics Club to learn about your calcium needs and how can you incorporate calcium rich foods into your lifestyle. During this event you can enter to win several raffle prizes including a $10 gift certificate to Oregon Coffee and Tea and a cooking starter kit valued at $35.

As part of National Nutrition Month, the Nutrition and Dietetics club, in association with Be Well, encourages students to live healthy and active lifestyles. The theme of this year’s event is “Eat right, your way, every day”. Having an overall balanced diet is the most important focus of eating well; it does not have to mean giving up your favorite foods. Incorporating your tastes and food preferences can lead to a healthful diet. Variety and moderation are key components of a balanced eating plan, and you can do it “your way, every day.”

Video Courtesy of OSU Recreational Sports

The bird dog is a great exercise that targets the muscles that run along your back. Be sure to keep your core tight and breathe throughout the movement. Increase the difficulty by drawing your elbow and knee together under the body.

Consult with your physician before beginning this or any exercise regime.
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Food for Thought, brought to you by the Oregon State Student Health Services Dietician Lynn Cordes, MS, RD, LD.

Ahhh… spring time again! Where I come from that usually means Friday Fish Fries with creamy cold slaw and warm crispy fish topped with tangy tartar sauce. Ever wonder how those calories stack up? My advice: don’t look! Instead, try this lower calorie tartar sauce alternative with a toasty baked fish and a crisp green salad. Be sure to try this with our delicious fish bake recipe you’re sure to love!

Food Hero Recipe

1⁄2 cup nonfat plain yogurt or nonfat sour cream
1 tablespoon chopped pickle or relish (sweet or dill)
2 teaspoons dried minced onion or 1 tablespoon minced fresh onion
1 teaspoon dried parsley flakes or 1 tablespoon chopped fresh parlsey
1 teaspoon mustard
2 drops hot pepper sauce (optional)

In a small bowl, combine all the ingredients.
Serve immediately or cover and refrigerate until used.
Refrigerate leftovers within 2 hours.

* For nutritional information, information about prep time, cooking time, and to adjust ingredients to particular serving sizes, please view this recipe on the Food Hero website here.

Video Courtesy of OSU Recreational Sports

The split stance squat is a terrific exercise to gain strength in your quadriceps, hamstring, and glutes. As most of the exercise is done one leg at a time, it works to improve balance and increase muscular equilibrium. Raise the difficulty by alternating legs or holding dumbbells at your sides.

Consult with your physician before beginning this or any exercise regime.

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