Arugula Salad with Lemon Vinaigrette

Recipe from Health Meets Food

Storage Instructions: Store in a sealed jar. Keep up to one week refrigerated.

Ingredients:

For the Dressing-
1/2 cup Olive Oil
1/4 cup Lemon Juice
2 cloves Garlic, minced
1 tsp Honey
1/8 tsp Salt, Kosher
To taste Black Pepper, ground

For the salad-
8 cups Arugula
1/4 medium Red Onion, julienne
1/4 cup Shaved Parmesan
1/4 cup Chopped Walnuts, toasted

Preparation:
1. Gather all ingredients and equipment.
2. In a small container with a lid (such as a jar), combine all ingredients for the dressing. Shake well to combine. Refrigerate.
3. Combine arugula, red onion, parmesan, and walnuts in a large serving bowl.
4. Right before service, toss the salad with 1/2 cup of the dressing.

For nutrition information, visit: Health Meets Food

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Recipe from UAMS Community Health & Research through Becky’s Best Bites

Ingredients:
2-15 ounces cans reduced sodium chickpeas, rinsed and drained
1-15 ounce can pumpkin puree
3 garlic cloves, peeled
1 lemon
1 TBS extra virgin olive oil
1 jalapeno pepper, seeded (optional)
1 tsp fresh rosemary removed from stem (can use 1/4 teaspoon)
1 tsp chipotle or regular chili powder
1 TBS cumin
Sea salt and fresh ground pepper to taste

Directions:
Place the garlic cloves and jalapeno in food processor and blend until finely
chopped; scrape down sides of bowl before proceeding. Add the rest of the ingredients to the bowl of food processor and process until well combined and smooth. This will take a few minutes. Refrigerate for an hour before serving if you can. Serve with pita chips, fresh vegetables or fresh sliced apples. (Tip: A dash of cinnamon to taste can be added to his for more fall flavor.)

Hummus Mix-in Ideas

Substitutes for Tahini:
• Any nut butter
• Greek Yogurt
• Avocado
• Pumpkin
• Sweet potato

The sky is the limit with mix ins. Try roasting spices or different types of citrus too.

Additions to Standard Hummus
• Sriracha 2 TBS or to taste
• Pesto ¼ to ½ cup
• Walnuts 1 TBS (try toasting first)
• Chipotle pepper 1 pepper
• Roasted Red Pepper 1 2 peppers
• Olives 1 cup (kalamata is best)
• Roasted garlic 3 to 4 cloves
• Beets 1 ½ cup cooked and chopped or pureed in)
• Sundried tomatoes ½ cup
• Infused olive oil instead of standard
• Dark Chocolate (cocoa powder)

Enjoy!

Check out the event from start to finish!

UAMS Health Fair

October 18 from 10 a.m. to 1 p.m.
Join us for demos, door prizes and games!

All events will be broadcast virtually; however, some events below will have limited in-person capacity that you can register to attend. Visit the QR Code or link at the bottom to register for these limited in-person spots.

Flu Shots and COVID-19 vaccines will be available from 7 a.m. to 5p.m. in the Lobby Gallery!
COVID Consent Form — Flu Consent Form

10 a.m.	Welcome	Dr. Patterson Chancellor	go.UAMS.edu/live
10:05 a.m.	Cooking Segment	Mande Corbett Stocked & Reddie	go.UAMS.edu/live
10:30 a.m.	Trivia Game 1	Visit JoinMyQuiz.com or download the Quizziz app	go.UAMS.edu/live
11 a.m.	Mindfulness Session 1	Dr. Thapa, Medical Director, Student Wellness Program	Jackson T. Stephens Building, 12th floor or go.UAMS.edu/live
11:30 a.m.	Yoga	Lindsay Joyce Fitness Center Coordinator	Jackson T. Stephens Building, 12th floor or go.UAMS.edu/live
Noon	Trivia Game 2	Visit JoinMyQuiz.com or download the Quizziz app.	go.UAMS.edu/live
12:30 p.m.	Mindfulness Session 2 Singing Bowls	Dr. Thapa, Medical Director, Student Wellness Program	Jackson T. Stephens Building, 12th floor or go.UAMS.edu/live
1 p.m.	Step Challenge Winner Announcement	Lindsay Joyce UAMS Fitness Coordinator	go.UAMS.edu/live

Use the QR Code to sign up for the in-person events.

Use this link if unable to use the QR code above: Sign Up Genius Form- UAMS Health Fair

Roasted Fall Vegetable Quinoa with Toasted Almonds and Braised Chicken Thighs

Ingredients:
3/4 tsp Salt, Kosher
1/8 tsp Black Pepper, ground
2 tsp Smoked Paprika
1/4 tsp Cinnamon, ground
1 tsp Thyme, dried
2 tsp Cumin, ground
1/2 lb Sweet Potatoes, peeled, diced small
1/2 lb Parsnips, peeled, cut into half moons
1/2 lb Brussel Sprouts, trimmed, halved
2 tsp Honey
4 tsp Olive Oil
6 each Chicken Thighs, bone in, skin removed
2 large Shallots, chopped small
4 cloves Garlic, rough chopped
1/4 cup White Wine, dry
2 cups Vegetable stock or Water
1 1/2 cups Quinoa
4 tsp Almonds, sliced, lightly toasted
4 tsp Parsley, fresh, chopped

Preparation:
1. Gather all ingredients and equipment.
2. Preheat oven to 375°F
3. Mix together the salt, pepper, smoked paprika, cinnamon, thyme and cumin.
4. Mix the, sweet potatoes, parsnips and brussel sprouts together in a medium bowl.
Toss with 3/4 or the seasoning mixture. Reserve the remaining seasoning for the
chicken.
5. Add honey and 2 tsp oil to the vegetable mixture. Toss well to combine.
6. Place the vegetables on a sheet tray covered with foil (for easy cleaning). Make
sure to not overcrowd the pan and lay in a single layer in order for the vegetables to
roast properly.
7. Put the vegetables in the oven and roast until fork tender, about 1/2 hour. Once
finished, set aside at room temperature.
8. While the vegetables are cooking, remove the skin from the chicken thighs.
9. Heat 2 teaspoons of olive oil in a medium-large oven-proof pot over medium-high
heat. While oil is heating, rub chicken with remaining seasoning.
10. Place chicken, fleshy side down, into hot oil. Cook until meat is golden brown,
adjusting heat if necessary, then flip and brown the other side. Remove the chicken
thighs from the pot.
11. Add the shallot to the pot and cook for about 4 minutes, stirring frequently, until
onions start to turn translucent. Add garlic and cook for one more minute.
12. Add white wine and scrape up the brown bits on the bottom of the pan. Add the
vegetable stock and put the chicken thighs back to the pot, mostly submerged in
liquid. Cover and bring to a simmer.
13. Once simmering, place the pot in the oven. Braise until chicken reaches an
internal temperature of 165°, about 1/2 hour. Remove chicken from liquid, place on
plate and cover with foil to keep warm.
14. Place the pot on the stove over medium-high heat and bring back to a boil. Add
the quinoa and stir to incorporate. Reduce to a simmer, cover and cook for about 15
minutes, or until quinoa has absorbed liquid and cooked through.
15. Add roasted vegetables to cooked quinoa and mix until combined.
16. Serve 1 1/2 cups of quinoa mixture on the plate. Place one chicken thigh on top
and sprinkle with 1 teaspoon each of toasted almonds and chopped parsley. Enjoy!

For nutrition facts and the printable version of this recipe, visit the Health meets Food page.

Understanding Health Savings Accounts (HSA’s)                                                   PRESENTER: TIAA You may know about the tax advantages of contributing to an HSA but do you know that HSA’s are also a way to save for healthcare in retirement? This webinar will help you understand unique aspects of HSA’s, including how they help account owners pay for current healthcare expenses and save for those in the future.	Oct. 7 at 2 p.m. TIAA.org/webinars
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Have cranky shoulders? Do your shoulders bother you after a long day at work? Or, do the shoulders get irritated as a result of exercise? Fitness Center Manager Adam Carter gave a presentation on two of the common sources of mild shoulder discomfort and how exercise may offer some simple solutions to improve shoulder health and exercise effectiveness.

Shoulder Savers

Pumpkin Hummus Cooking Segment

Pumpkin, spice and everything nice, that’s what Octobers are made of! We can’t ignore that pumpkin is all around us in the fall. And while autumn technically starts in September, it seems like the official time for fall is October. And fall is when we celebrate all things pumpkin. Pumpkin pie, pumpkin bread and pumpkin cheesecake may come to mind when you think of how to use pumpkin, but there are many other ways to use it. Here are a few:

• Stir into your oatmeal. Add some pumpkin spice and nuts and you’ve got a healthful breakfast.
• Add to your morning smoothie.
• Make pumpkin chili or stir into a curry – pumpkin goes well with spicy flavors.
• Add to a creamy vegetable soup for added color and nutrition.
• Mix with honey or maple syrup to make an easy pumpkin “butter.”
• Mix into mashed potatoes for extra sweetness. Can be used to top shepherd’s pie.
• Add to mac ‘n’ cheese to sneak in a vegetable.
• Add to bread pudding for a seasonal take on this homey dessert.
• Use in place of butternut squash in recipes calling for it to be pureed – think soup!
• Make pumpkin hummus with spiced chips – see the video above!

BONUS: if you cook a pumpkin from scratch, you can also roast the seeds, which are tasty on their own or as a salad topping.

No matter how you use it, pumpkin is a great addition to your fall recipes. One cup has only 49 calories, virtually no fat, 12 grams of carbohydrates, 3 g of fiber, and 2 g of protein. It is packed with antioxidants such as alpha-and beta carotene and has 245% of your RDI for vitamin A. It is as healthy as it is delicious. Enjoy, and Happy Fall, Y’all!