Fit Together in Action-April

Fit Together in Action April News

Let Nature, Nurture

If we could bundle up what nature gives us and take it everywhere we go, we would all be better for it. Research has found that 20-30 minutes in nature or somewhere that gives the sense of being close to nature such as a park, a garden or a backyard can significantly reduce stress.  However even in nature we must still practice social distancing!

For more information about 5210, please contact Jessica Stewart, Fit Together 5210 Youth and Families Coordinator at (860)806-1825 or

Worksite Wellness

With employers and employees alike facing unprecedented circumstances during the COVID-19 pandemic, it is as important as ever to incorporate healthy eating and exercise into one’s daily routine! Email and request to sign up for Fit Together’s Worksite Wellness newsletter to get resources and information on how to encourage healthy practices for members of your business during this trying time.

A great resource that can be shared with employees who may be working remotely, or for those who no longer have access to a gym — the NWCT Y’s Virtual Fitness Classes! Check out the virtual classes at and encourage employees to join the Y’s 30 in 30 Challenge, which encourages getting active each day in April.

For more information about worksite wellness, please contact Martha Kelley, Fit Together 5210 Worksite Coordinator at (860) 921-7464 or


Flexible recipes to use up what’s in your pantry, freezer, and fridge

Stretching time between supermarket trips means that many of us are dipping into the depths of our pantry, freezer, and fridge. Here are some flexible ideas for using up what you have on hand.

  • Make fried rice or a stir-fry from your leftover vegetables. The beauty of fried rice or a stir-fry is that you can vary the vegetables to suit what’s in your fridge. Try carrots, broccoli, bell peppers, or any type of cabbage. To turn your fried rice into a meal, add fried or scrambled egg or a chopped omelet.
  • Make a soup, curry, or stew. Got lentils? Try a French lentil stew or red lentil curry. Or whip up a white bean soup that relies on only carrots and a handful of pantry staples. Doesn’t get much simpler than that.
  • Make a pot of stewed beans. While great by themselves, basic stewed beans are also a flexible base for dozens of dishes.

Basic Stewed White Beans

Time: 20 minutes  Serves 4

  • 2 large carrots, finely chopped
  • 1 large onion, finely chopped
  • 3 Tbs. extra-virgin olive oil
  • 2 Tbs. tomato paste
  • 1 tsp. dried oregano or thyme
  • 2 15 oz. cans no-salt-added cannellini beans (about 3 cups)
  • ½ tsp. kosher salt
  • ¼ tsp. freshly ground black pepper
  1. In a large skillet over medium heat, sauté the carrot and onion in the oil until lightly browned, 4-5 minutes.
  2. Stir in the tomato paste. Cook, stirring often, until the paste starts to darken, 2-3 minutes.
  3. Stir in the oregano. Cook until fragrant, about 30 seconds.
  4. Stir in the beans and their liquid. Cook until heated through, 1-2 minutes. Season with the salt and pepper.

Per serving (1 cup): Calories: 290, Total fat: 12 g, Sat fat: 1.5 g, Carbs: 37 g, Fiber: 10 g, Total sugar: 6 g, Added sugar: 0 g, Protein: 11 g, Sodium: 340 mg


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