Fit Together in Action September News
Fit Together 5210 Highlights: Family Bicycle Rally
Fit Together hosted their first Family Bicycle Rally on Sunday September 22 on the Sue Grossman trail. The free family event attracted more than 50 participants and included a strider bike obstacle course, raffle prizes and healthy snacks. Families had the choice to ride as little or as much as they wanted. A few families took advantage of the sunning last day of summer and complete two loops or 10 miles! Special thanks to the donations and to the Forman student volunteers.
It’s Time for Apples! By Jess Stewart 5210 Coordinator
Fall is one of the best times of the year in the Northwest Corner because of the wonderful places to pick apples. I love taking my kids to March Farms, in Bethlehem, where we enjoy a beautiful family hike through the orchard while picking! There are so many great healthy recipes you can make with apples. Enjoy the harvest and happy fall!!!
Here are some great apple orchards in our area:
March Farm, Bethlehem https://marchfarm.com/
Tonn’s Orchard, Terryville https://tonnsmarketplace.com/pick-your-own
Averill Farm, Washington http://www.averillfarm.com/
Ellsworth Hill Orchard and Berry Farm, Sharon http://www.ellsworthfarm.com/
FALL MINI GRANT DEADLINE- OCTOBER 15
The Fit Together NWCT Steering Committee is offering a mini grant from $500-$1,500, to Northwest CT organizations that would like to support a project that aligns with Fit Together NWCT’s mission and strategies.
How to apply: download and complete application (Cover Page, Project Narrative, and attachments) http://www.how2fitkids.org/wp-content/uploads/2019/02/Fit-Together-Mini-Grant-Application-2019.pdf
Submit to: Fit Together c/o Northwestern Connecticut YMCA 259 Prospect Street Torrington, CT 06790 Attn: Greg Brisco.
For more information, contact: Carla Angevine, Fit Together Executive Director, 860-496-6676 Carla.Angevine@hhchealth.org
Fit Together Gold Partner Spotlight
GOLD Partner sites are celebrated for proactively implementing evidence-based strategies to increase daily healthy habits.
This Month’s GOLD partner spotlight goes to Janet L. Sosnicki Director Hilltop Christian Early Learning Center. “Using the 5210 guidelines and tool kit at Hilltop has helped our staff and families become more aware of healthy options for the children in our care! We have started to change the culture around party food choices and have included physical activities in our program. We use our plans and the tool kit to partner with Hilltop families with a goal of raising healthy kids. We are proud to be a Gold partner with 5210 in NW Connecticut!”
Do You want to be a GOLD partner site? Contact Jessica Stewart for more information @ firstname.lastname@example.org
Baked Apples with Cinnamon-Oat Topping
Leave the skin on the apples for a dose of fiber, and serve with a small scoop of vanilla ice cream or yogurt, if desired.
2 medium sweet red apples (such as Gala or Braeburn)
3 tablespoons finely chopped pecans (or substitute walnuts)
2 tablespoons uncooked quick-cooking oats
2 tablespoons packed dark brown sugar
1 tablespoon chopped dried cranberries
1 tablespoon cold butter, finely chopped
¼ teaspoon ground cinnamon
⅛ teaspoon salt
½ cup 100-percent apple juice
- Preheat oven to 350°F.
- Cut each apple in half horizontally. Use a melon baller or spoon to remove the core from each half, creating a rounded hole.
- Combine nuts, oats, brown sugar, cranberries, butter, cinnamon and salt. Use your fingers or a fork to mix until mixture resembles coarse meal. Fill each apple half with about 2 tablespoons of oat mixture.
- Place apples in an 8-inch baking dish; pour apple juice around apples in dish. Cover dish with aluminum foil.
- Bake 30 minutes. Remove foil, and bake an additional 10 to 15 minutes or until apples are tender and topping is golden brown.
Baking time will vary depending on the variety, size and ripeness of the apples. Apples are finished when easily pierced with a toothpick.
Nutrition Information Serving size: 1 stuffed apple half Serves 4 Calories: 151; Total Fat: 7g; Saturated Fat: 2g; Cholesterol: 8mg; Sodium: 100mg; Total Carbohydrate: 24g; Dietary Fiber: 3g; Protein: 1g