Healthy Living in the North

Eating 9 to 5 Challenge: And the winner is…

Ross, who won a Vitamix Blender with the Eating 9 to 5 Challenge is pictured.

Congrats to Ross, who won a Vitamix Blender with the Eating 9 to 5 Challenge!

This March was National Nutrition Month and its theme was Eating 9 to 5, which focused on people’s eating habits at the office/work site and their time-strapped schedules around the work day. In support of National Nutrition Month, Northern Health held the Eating 9 to 5 Challenge, which brought four weeks of challenges to northerners who completed tasks for entries into weekly team draws, as well as an individual draw for a Vitamix blender! We truly believe that everyone who took part and experienced a positive change to their eating habits as a result of the Challenge is a winner! Based on the amazing entries that were submitted, a lot of people received a ton of great tips for eating healthier before, during, and after work, and put those tips into action! Before we announce who won prizes, we want to thank everyone who took part and wish everyone good, healthy eats (and drinks) during your 9 to 5, and beyond!

After a brief delay, we’re happy to announce that the grand prize winner of the Eating 9 to 5 Challenge is Ross Knudson! Ross took part in the challenge on his own, literally naming his team “Ross Solo” … which is close to the moniker he uses when fighting the Empire. Ross won a Vitamix blender. Congrats, Ross!

We’d also like to congratulate The Northern Healthy Eaters, who took home our Week 1 prize of four Dietitians of Canada cookbooks; Anita, who entered as an individual, winning the Week 2 draw for four Thermos lunch bags; The District Divas, winners of Week 3’s four travel mugs; and, lastly, team We Love Our Pharmacy, who won two fruit/veggie trays for their next meeting!

Throughout all four weeks, we received fantastic entries that showed how serious people were about eating healthy in the workplace, but it was the Creative Challenges that put the biggest smiles on our faces! Here are a few random highlights:

The text "Make Lunch Fun"  surrounds a pencil crayon drawing of several pieces of fruit.

The Crazy Cantaloupes sent in this lovely piece of artwork, which, ironically, does not feature a cantaloupe.

A cupcake and a doughnut say "Eat us! We are so delicious!" to which team The Steamed Veggies respond, "No thanks, meeting snacks! I will just have my apple! I'm good!"

We know cupcakes and doughnuts are unhealthy, but, according to The Steamed Veggies, they’re actually evil! Stick to those apples!

And, without a doubt, the most adorable creative entry goes to The OR Health Freaks who put one of their kids to the test with this food quiz:

Thanks again to everyone who entered the Eating 9 to 5 Challenge! Feel free to let us know if any of the tips or challenges helped you make positive changes to your eating habits in the comments below.

Mike Erickson

About Mike Erickson

Mike Erickson is the Communications Specialist, Content Development and Engagement at Northern Health, and has been with the organization since 2013. He grew up in the Lower Mainland and has called Prince George home since 2007. In his spare time, Mike enjoys spending time with friends and family, sports, reading, movies, and generally nerding out. He loves the slower pace of life and lack of traffic in the North.

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Foodie Friday: Avoiding lunch hour diet derailment

Sweet potato with tuna salad and greek yogurt.

Looking for a healthy lunch idea for the workplace? Bake a sweet potato and top with tuna salad for a delicious dinner and lunch the next day! Cook once and enjoy twice!

It’s been two and a half months since you promised yourself a healthier 2015, but have you managed to stick to your goals? One of the most common points of diet derailment (and remember that Northern Health defines “diet” as your eating habits and not as a weight loss regimen, which is a different usage of the term!) is lunch hour at the office. Potlucks, cafeteria offerings, and nearby fast-food temptations are luring you far away from your sandwich and even further away from your goal of having a healthy workweek. Here are some tips to help keep you on track:

  1. Plan ahead: Making a weekly grocery list is key to staying on track with healthy eating! Whether you’ve planned out specific lunches or not, make sure you pick up some lunch-friendly foods so when you’re in a crunch the night before work, you have some ingredients on hand. For example, if you like sandwiches, make sure you’re stocked up on whole grain bread and your favourite fillings for the week. Another tip, never leave making your lunch to the morning.
  2. Make it convenient: Batch cooking on the weekend is probably one of the most convenient ways to make sure you have healthy lunches for the week. It’s also a great way to try out a new recipe. Prepare a recipe that serves 4-6 people and portion it into Tupperware containers. If you’re like me and don’t mind eating leftovers, you’ll have lunch for the week. If you like a bit more variety, save a couple portions for the week and put the rest in the freezer. Another convenient strategy is to always make an extra portion of supper for lunch the next day. Just make sure you plan ahead and work these extra portions into your grocery list!
  3. Choose a lunch you like: Sounds obvious, right? Don’t get stuck in the PB&J grind! If you make yourself a boring lunch, of course you’ll be tempted by less healthy options. Make yourself a lunch you’ll look forward to. One of my favourite lunches is Sweet Potato with Tuna Salad (recipe below). I usually make it the night before and eat one portion for supper and pack the other portion for the next day. Hope you enjoy!

Sweet Potato with Tuna Salad

Ingredients:

  • 1 large sweet potato (enough for two servings)
  • 1 can of skipjack tuna in water
  • 1 tbsp mayonnaise
  • 1 tsp curry powder
  • Fresh cracked pepper
  • 2 heaping tbsp plain Greek yogurt
  • 2 lime wedges
  • Handful fresh cilantro or parsley

Instructions:

  1. Pierce skin of sweet potato all over. Bake sweet potato at 350 F for 45 minutes or until soft in the middle when pierced with a fork. Baking time will depend on the size of the potato. Let cool.
  2. Meanwhile, drain tuna and mix with mayonnaise and curry powder in a small bowl.
  3. Cut cooked sweet potato in half lengthwise. Mash the flesh with a fork to form a little dip in which to sit the tuna.
  4. Divide the tuna between the two sweet potato halves.
  5. Place a dollop of Greek yogurt on top of each half. Season with cracked pepper and a squeeze of lime. Sprinkle cilantro or parsley on top.
  6. Enjoy!
Sarah Anstey

About Sarah Anstey

Born and raised in Halifax, Nova Scotia, Sarah moved to Prince George in 2013 to pursue her career as a Registered Dietitian. Since then, she has enjoyed developing her skills as a Clinical Dietitian with Northern Health, doing her part to help the people of northern B.C. live healthy and happy lives. Sarah looks at her move to Prince George as an opportunity to travel and explore a part of Canada that is new to her, taking in all that B.C. has to offer.

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