The UAMS Fitness Center will host a free lunchtime yoga class during the month of October. Revitalize your body and relax your mind with this beginner class where you’ll link physical postures with breath. This class is open to all UAMS affiliates. Participants must pre-register. The center will provide mats, and all participants must wear masks.

Dates: Oct. 14, 21, 28
Time: 12:15 – 12:45 p.m.
Location: EDII G112 A/B

Questions? Email ljoyce@uams.edu

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

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.

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.

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!

Don’t miss out on the UAMS Farmers’ Market on the Little Rock Campus. August is the last month for this service until next year!

2021

UAMS Farmers’ Market 2021

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Join Margaret Pauly, registered dietitian with the UAMS Culinary Medicine program, as she demonstrates a quick healthy one pot chili.

Click Download below for a printable version of the Financial wellness events for August.

Due to the rise in COVID-19 cases and the changing of the UAMS events policy, our Walk with a Doc that was to be this Saturday will have to be cancelled. We do hope to hold a virtual event sometime in August, so stay tuned to the Get Healthy UAMS and the main UAMS social media accounts for more details.