• No one likes to cook over a hot stove in the summer, but many people prefer a warm meal for dinner. The crockpot solves the overheated kitchen problem, as there’s no need to turn on heat-generating oven or burners. All cooking heat is isolated to one small appliance on your kitchen countertop.
• The crockpot also allows you to take advantage of the bounty of fresh vegetables that summertime offers. Main dishes, side dishes, casseroles, soups and more are perfect for cooking in the crockpot and a brilliant way to get your daily quota of vitamins and nutrients.
• A crockpot meal paired with a crisp, cool salad is perfect for a taste tempting summer dinner menu. Use the crockpot to prepare tasty chillable summer soups. Guests coming for a barbecue in the evening? Start a tasty crockpot side dish earlier in the day. You can even use your crockpot to make delicious desserts!
• Would you rather be outside having some fun in the sun? Save time by keeping prep time and cleanup to a minimum using your crockpot – no multiple pots and pans throwing heat on the stove top, just gather your fresh ingredients and place them in the pot, put the lid on and walk away for a few hours. What could be simpler.

Now begin planning all the fun things you can do with the time that you saved in the kitchen this summer. You can visit The Summer Crockpot at Food.com for more than 100 summertime recipe ideas, and dozens of other great crockpot-oriented sites abound. Enjoy!

“Speaking of Healthcare” is the official blog of Assured Healthcare Staffing.  Please LIKE us on Facebook to receive health and wellness tips and more!  Article by Kim Washetas, contributing writer and enthusiastic whole health advocate.

There was no one quite like Cherry Ames – at least not to those of us who, as adolescents and teenagers, dreamed of being nurses during the era from 1943 into the 1970s.  The lively pink-cheeked, dark haired young nurse was the star of the Cherry Ames series of books authored by the prolific Helen Wells.    Her sleuthing healthcare heroine traveled from hometown America to exotic locales including jungles, army bases, and anywhere else her enthusiastic bedside manner and crisp white cap were needed.  Though I don’t recall the details of every one of the series’ many volumes, I am relatively certain that the patients all lived, the mysteries were all unraveled, and that Cherry always returned home unscathed by tropical illnesses, war wounds or salacious surgeons.  That girl knew how to get the job done right, and move straight on to the next highly-specialized nursing assignment – and there were plenty of them!

As an assessment of my own professional skills, I decided to look back over my nursing career and see just how many nursing specialities Cherry and I had in common.  After all, we’re both Illinois natives who kind of grew up around the same time!  The results were interesting – and maybe even motivational:

Nurses I HAVE been:

• Student Nurse
• Visiting Nurse
• Veterans’ Nurse
• Senior Nurse
• Private Duty Nurse

Nurses I HAVE NOT been:

• Army Nurse
• Chief Nurse
• Flight Nurse (though I desperately wanted to enlist as a nurse in the Air Force during the Viet Nam era – but my father, a combat veteran, put his foot down on that notion)
• Cruise Nurse
• Boarding School Nurse
• Department Store Nurse

More nurses I HAVE NOT been – yet!

• Island Nurse
• Camp Nurse
• Jungle Nurse
• Dude Ranch Nurse

Want to learn even more fascinating insights about Cherry?  What was it like growing up in Hilton, Illinois?  Where is Hilton, Illinois?  How did Cherry get her name?  What are the clues to Cherry’s hidden past?  Learn the answers to these and many other burning questions by visiting the wonderful Cherry Ames Page !  Enjoy a nostalgic trip back to the days when nurses wore white (mostly) and no one had ever heard of out-patient surgery or HMOs.

Copyright © Christine Hammerlund – 2009. Christine Hammerlund is a registered nurse and the owner of Assured Healthcare, a healthcare staffing service headquartered in Gurnee, Illinois.

An elegant version of a bento box lunch

Bento boxes are a Japanese innovation, typically consisting of a compartmentalized and/or layered box containing single portion servings of an assortment of foods.  The boxes can range from cardboard containers (found in Japan at carry-out restaurants or convenience stores) to simple plastic versions to ornate laquered boxes.  Some bento boxes include small bottles or flasks to hold sauces or dressings and others come complete with chopsticks; if you prefer a hot meal at lunchtime, there are also microwaveable styles available (the variations are endless; see some helpful shopping links at the end of this  post).      

What a boon to  lunchtime nutrition.  With those little compartments just waiting to be filled, it’s easy to become creative.  Add leftovers and tidbits from from all the food groups:  some pasta salad, a few baby carrots, olives, noodles or rice, your favorite sushi, walnuts or almonds, sliced fresh fruit and cheese, a cookie or two — the sky’s the limit for taste and visual appeal. 

Child's lunchtime bento box

And what child wouldn’t love to open a brightly colored bento box of his or her own, and explore the compartments to see what surprises Mom or Dad packed for them.  The presentation of smaller portions and varied selections may also encourage picky eaters to expand their horizons and try different foods. 

Home meal leftovers and restaurant doggie bags suddenly become much more appealing when you imagine them repurposed as next day’s lunch in your new bento box — enjoy!   

Interested in learning more about the beauty of bento box meals?  Here a few resource links for shopping, information and ideas:

SHOPPING    

Amazon.com – Just enter bento box into the Search box, add variables as needed (microwaveable, kids, etc.) 

Pottery Barn for Kids – Bento Lunch Boxes     

Google Product Search  

 INFO & IDEAS   

 Laptop Lunches – Bento Menu Library (also has a Shopping page AND a great Photo Gallery of lunch ideas)

20 Easy Bento Box Lunches for Kids

Article by Kim Washetas, contributing writer and enthusiastic whole health advocate.

Founded by a former ICU nurse who became concerned about the number of young teenagers she encountered professionally who were already suffering morbid obesity, the site displays this mission statement:

Nourish Interactive’s mission is to offer fun, innovative solutions that empower children to make healthy choices. We support parents and teachers with free interactive games and tools that promote a healthier lifestyle.

The teaching resources the site provides for parents and teachers are extensive and well organized, the children’s games and activities both entertaining and informative.  The site mascot is the cute and engaging Chef Solus, who leads kids through a variety of games, food choice scenarios and recipes. 

The sheer volume of activities and learning exercises could keep adults and children occupied for hours — but the site addresses that issue also, periodically reminding kids that they need to take a break from the computer after 20 minutes and participate in at least 60 minutes of physical activity a day.

I have to say, this is one of the best designed educational sites I have found in many thousands of hours on the Internet, and its mission is an important one.  But don’t take my word for it, visit http://www.nourishinteractive.com/ yourself.  If you agree, please pass the word by sharing it with other parents and educators.

Article by Kim Washetas, contributing writer and enthusiastic whole health advocate.

Spices to the rescue!  The use of natural spices in our food preparation can enhance our taste experience across the board, and spices have other health benfits as well.  So put the can opener back in the drawer and the salt shaker away in the cabinet, and flavor up this week’s meals with some of these palate-pleasing spices:

Tumeric – Hailing primarily from India, tumeric is derived from a root that is first boiled and steamed, then dried and ground.  It is a staple of Indian cuisine and provides both rich, golden color (similar to that of saffron) and pungent flavor to grain and meat dishes.  It is also used medicinally throughout Asia for stomach and liver ailments.

Cinnamon - Cinnamon sticks are actually the dried bark of laurel  trees in the cinnamomun family.  Ground cinnamon is probably the most common of the baking spices and is also frequently paired with apples and other fruits.  In the Middle East cinnamon is also used as savory seasoning in chicken and lamb dishes.  Popular since ancient times, the Romans considered cinnamon to be sacred; more recently, studies have suggested that cinnamon may be helpful in lowering LDL cholesterol and help in the regulation of blood sugar for Type 2 diabetics.

Coriander – Another ancient spice, coriander is a seed that comes primarily from Romania and Morocco.  Though its plant is in the cilantro family, coriander is not interchangeable with cilantro in recipes; its distinctive flavor is more reminiscent of lemony sage and lends itself well to Mediterranean, South American, Indian and African dishes as well as stews and marinades.  In parts of Europe, coriander has reputed health benefits for diabetics and is used in India as an anti-inflammatory.  It has more recently been studied in the United States for its cholesterol-lowering effects.

Cooking Tip:  To find flavorful recipes incorporating these spices and others, go to www.allrecipes.com and use the Ingredients search function at the top of the page.  It will return descriptions and article links about the spices, along with a nutritional overview of the recipes themselves.

Article by Kim Washetas, contributing writer and enthusiastic whole health advocate.

As with almost any health-related topic, we find ourselves bombarded with “expert” and frequently conflicting advice from all quarters — nutrition is no exception.  How many meals a day are the best?  How many servings of vegetables?  Of grains and cereals?  Is white sugar ever okay?  Is high fructose corn syrup the cause of all mankind’s ills?  Does deciding what fats are GOOD or BAD make feel like you’re spinning a dietary roulette wheel?  When it comes to good nutrition choices, what’s a well-meaning, intelligent person to do?

Of course we’re never going to get the so-called experts to agree.  Trends in nutrition can be like trends in clothing, what’s in and out can change from year to year or decade to decade (remember the food pyramid we boomers grew up with?).  And let’s not delve into the dark underbelly of food industry lobbying, that calls for a blog all its own.

Thank goodness for Common Sense.  Here are some fundamental questions to ask yourself when you decide what, when and how much to eat: 

How hungry are you, really?  The American Dietetic Association tells us that skipping meals can have adverse effects.  It suggests that eating meals at regular intervals helps avoid trigger the “store calories” response in our bodies.  On the other hand, the American Journal of Clinical Nutrition maintains that three meals or six meals a day is not the question, that the deciding factor in unwanted weight gain is the total number of calories consumed.

Here’s a sensible suggestion.  Is a three-meal a day schedule working for you, or do you find yourself needing to refuel more frequently?  Listen to your body, and take the time identify your own metabolic rhythm; we each have different physiologies and levels of activity. What works for your best friend may be far off the mark for you.

What to choose, what to choose?  I bet that most of us — confronted with momentous decisions such as what to eat for lunch — could readily identify the healthier options.  Let’s face it:  Our nation’s obesity problem is not a result of making the wrong choice between the tuna on whole wheat and the Caesar salad – it’s choosing the high-fat, high-sodium, high-carbohydrate over-processed drive-thru fast food value meal over almost anything else.  It’s reaching for just about any beverage except good, old-fashioned water when we have a thirst.  It’s eating foods from the color palette of brown-browner-brownest.  It’s forgetting that what we put into us is going to have to come out in some way, shape or form (ideally, as expended energy), or we’re going to end up carrying it around with us on a daily basis.

Perhaps the most fundamental aspect of the nutrition issue is this:  Our daily food choices are actually critical decisions about how we fuel our bodies to generate the energy we need to live the best lives we can in the time that we have here.

This National Nutrition Month I’m going to begin taking my own advice and ask myself this question before every meal:  Is what I am about to consume going to serve me in pursuing my goals and passions?  Will eating this meal help me to achieve my dreams?

Article by Kim Washetas, contributing writer and enthusiastic whole health advocate.

People who are physically fit and active are not at risk for heart disease.   While it’s great to be fit and get plenty of exercise, it’s not a guarantee of good heart health.  Cholesterol levels, genetics and other factors can contribute to heart issues — and no matter how fit and active you are, smoking and overindulging in less-than-healthy foods will still take a toll on your body.

Women are at higher risk of dying from breast cancer than heart disease.  Wrong, by a long shot. Statistics indicate that across all age groups (including childbearing years), death from heart disease is more common among women than breast cancer.  Young women especially should begin taking care of heart health right now — the combination of smoking and birth control increases their heart risks by as much as 20%.

When blood sugar levels are under control, diabetes is not a heart threat.  Think again.  Though good levels are healthier for diabetics, what many people don’t realize is that the diabetes itself can cause inflammation, which in turn can damage blood vessels.  Monitoring and maintenance of  blood pressure, cholesterol and weight remain important to overall health.

Heart disease primarily affects the aging and the elderly.  Yes, many of the symptoms of heart disease manifest as we age – but the seeds of risk are often planted early in our lives.  They range from poor eating habits acquired in early childhood (including over-consumption of fast-foods or processed foods containing high levels of fat, sugar and sodium) to discreased levels of physical activity, increasingly sedentary lifestyles, smoking, excessive alcohol consumption and more.

Plaque does not accumulate in our arteries overnight.  It can take years to develop, so the earlier we become conscious  of healthier heart habits for ourselves and our children, the better our odds of avoiding heart disease later in life.   

Article by Kim Washetas, contributing writer and enthusiastic whole health advocate.  Sources:  USA Today, Ochsner Health Center

1. Your heart beats about 100,000 times a day.  That means that in an average lifetime, a human heart beats close to 2.5 billion times!  There’s a powerful incentive to keep your ticker in good shape.
2. When you’re in exercise mode, it takes about 10 seconds for your blood to make the circuit from your heart to your big toe and back again.
3. Your heart is always on the job!  Even when you are at rest, your heart is working twice as hard as the leg muscles of a person who is sprinting.
4. Your heart pumps the blood, which is then circulated by means of arteries, veins and capillaries to the rest of the body.  Sizewise, your largest artery (the aorta) is nearly the diameter of a garden hose.  Contrast that with the tiniest of your capillaries; it would take ten of them to equal the thickness of one hair on your head.
5. How hard is your heart working?  Think of it this way:  All that pumping equals about 1 million barrels of blood for an average person – enough to fill 3 super tankers!

Article by Kim Washetas, contributing writer and enthusiastic whole health advocate.  Sources:  National Geographic, PBS

Seniors need home modifications in order to age in place. They promote keeping independence in senior citizens’ lives while keeping them safe. It is important to recognize that eighty-five percent of elderly people wish to stay in their homes and are doing so. Out of those eighty-five percent only a small percentage are equipped with accommodations that will allow them maximum safety.

Homes without age in place modifications become harder to maintain and live in for seniors. It is proven that a home that is perfectly safe and allows for independent living at sixty-five does not necessarily accommodate the needs of a seventy year old. It has been proven that simple modifications done to the home can eliminate up to fifty percent of the accidents that occur to seniors aging in place.

The most common accident to occur within the home to seniors is a fall. There are many home modifications that can be done to prevent accidental falls. Many age in place specialists will come into the home and do a free home analysis of problem areas. With this information homeowners can budget to make arrangements to accommodate their needs as they begin the aging process. If their goal is to age in their homes and wish to live as independently as possible starting out early in making simple changes will ease both the financial and emotional burdens that can occur.

Below is an example of an inspection of the kitchen and bathroom space within a home. With this general look it is easy to see how home modifications are necessary to safely age in place.

• It is important to make cabinet knobs easy to pull open. As people age they often begin to lose the strength and ability to work door knobs that have to be turned or that are hard to pull open.
• Stove controls must all be marked with bold lettering and easy to use. It is important that there are lights that are on the stove that signal when it is on and the stove top is hot. This is important to prevent the stove from being left on or a hand placed on the stove while it is still on.
• Faucets should be levered instead of turn knobs. This will ease turning them on and off.
• Grab bars should be put in place in spaces such as tub and toilet areas. It is also important to evaluate the area around the toilet and the toilet itself. Seniors begin to have a harder time lowering and raising themselves. This issue can be resolved with grab bars and high rise toilet aids.
• Ovens are also another area of concern. They are often heavy and hard to open. This is something to look into. A convection oven can be purchased to help with this issue.
• A place to sit while working in the kitchen becomes necessary. The aging process has a strange effect on joints and the ability to stand for long periods of time. Cutting celery and dicing carrots is made simpler with a seated work area. The risk of falling or slipping while using a knife decreases significantly.
• The tub and shower is a large area of concern. A barrier free shower entrance is an incredibly nice feature to have installed. Bathroom remodels are a common renovation for homeowners. A bit of forwarding thinking can save a lot of money later on.
• Water temperatures should be regulated to prevent burning. This is something that is simple and does not require any renovations.
• Items that are used on a regular basis such as shampoo and dish soap should be within reaching distance. Over reaching can lead to falls. It is important that everyday use items are well within reach.

Home modifications can improve the lives of those aging in place. Safety is of course the main concern; however, a skilled age in place contractor can blend safety and aesthetics while putting in place home modifications.

If you have enjoyed this article on home safety modifications from Kevin Germain at CPS visit our website http://www.glenmillerthehomedoctor.com/about.php today where you will find useful information on installing home safety modifications. Article Source: http://EzineArticles.com/?expert=Kevin_Germain

Statistics from the Clean Air Council include:

• The average office worker uses about 500 disposable cups a year — a good incentive to bring your own coffee mug to work!
• In America we use approximately one billion shopping bags annually — creating 300,000 tons of landfill waste.
• During the 2009 annual International Coastal Cleanup, the Ocean Conservancy tallied shopping bags as the most common form of waste, comprising 10% of the waste items picked up.

The City of Mesa, Arizona, also supplies some fascinating stats:

• Each year we manufacture enough plastic film to shrink wrap the entire state of Texas!
• Recycling five plastic soda bottles can create enough fiberfill for one ski jacket.
• Nearly 40% of the U.S. waste stream is comprised of paper.
• By recycling just two gallons of used oil, enough electricity can be generated to run an average American household for nearly 24 hours.

Take the small steps needed to eliminate the use or  increase the recycling of the common items above.  By simply changing just a few of our daily habits, together we can make a discernible difference in protecting our environment.

Article by Kim Washetas, contributing writer and enthusiastic whole health advocate.