Steps to a healthier you

By Janice M. Howard / Style Editor for the Southern Standard

Ch? Wiley, 12, and her brother Javier, 14, check out the city’s new ladder truck from an up close and personal vantage point. The shiny new vehicle was on hand for the youngsters at the fair, all of whom seem to love a fire truck, to look at and explore.

Mini Standard’s Bonnie Bear joined a host of children and adults as the 16th annual Healthy Family Fair got under way March 27 at Three Star Mall. Purpose for the event, sponsored by River Park Hospital, is to promote good health, offer a fun time for children and an educational opportunity for parents.

A live cooking demonstration by Ann Cox was a special treat for attendees. Cox appears regularly on Channel 5’s “Talk of the Town” and “Channel 4 Magazine.” She also shared information on healthy eating, cooking and nutrition.

Exhibitors offered face-painting, finger-printing, additional health information and lots of give-aways.

Story time was provided by Bookland and the mall. There were performances by students of Paula’s Dance Academy and a puppet show by Gath Baptist Church puppeteers. The latest in seasonal fashions were modeled center stage with wearing apparel provided by Mommy & Me, Ashley’s Attic, Goody’s, Trends and Three Star Mall. Ashley Gillentine was the fashion coordinator and show emcee.

Outside, a Lifeforce helicopter, police cars, red fire engine and ambulance were parked in view. The Humane Society brought adorable puppies for adoption and Gregg Garrison, park naturalist, supplied animals from the wilds of Rock Island State Park.

Children were encouraged to bring their teddy bears and dolls for the Teddy Bear Clinic where a mock surgery was set up to repair any boo-boos the child’s companion might have suffered, thus giving them a non-threatening view of something they may have to face at some point.

The health fair supplied various kinds of health screenings, such as free blood pressure checks, colon cancer screening, fitness tests, skin cancer checks and fat analysis along with vision and hearing screenings and nutritional assessments performed by qualified medical personnel.

“River Park thanks everyone who came to enjoy this health fair,” said CEO Steve Otto. “We feel it was a great opportunity for us to serve and educate the community on healthcare issues.”

Heart healthy recipes
Ann Cox, cookbook author and consumer specialist, attended the Healthy Family Fair held March 27 at Three Star Mall. She was a guest of River Park Hospital and special presenter during a live, food preparation demonstration. Cox appears regularly on Channel 5’s “Talk of the Town” and “Channel 4 Magazine.”
A selection of heart health recipes, found in the “Seasonal Celebrations” cookbook that was distributed at the health fair, are as follows:

Crispy Baked Chicken
1 cup Italian bread crumbs
1 cup fat-free Parmesan cheese
1/2 cup fat-free egg substitute
1 to 1-1/2 pounds boneless chicken breasts or tenders
Cooking spray

Mix bread crumbs and Parmesan cheese. Dip chicken in egg substitute, then roll in crumb mixture. Arrange on cooking sheet coated with cooking spray. Bake at 350 degrees for 30 minutes or until chicken reaches an internal temperature of 170 degrees. Can serve hot or cold. Makes 6 servings.

Pork Roast with Apple Stuffing
1/2 cup chopped onion
1/4 cup chopped celery
3 tablespoons tub margarine
2-1/2 cups white bread cubes
2/3 cup chopped apple
1/2 teaspoon poultry seasoning
1 3-pound boneless pork loin roast, butterflied
2 tablespoons chopped fresh parsley

In large skillet, cook onion and celery in margarine on medium-high heat until tender. Mix together bread cubes, apple and poultry seasoning and set aside.
Unroll roast and add bread mixture. Secure with a string and place on rack for roasting.
Bake at 325 degrees for 2 hours or until internal temperature reaches 160 degrees. Remove and let stand 10 minutes before slicing.

Roasted Garlic Potatoes
Non-stick cooking spray
2 tablespoons cooking oil
1 clove garlic
1 teaspoon dried rosemary, crushed
4 medium potatoes, unpeeled and sliced 1/8-inch thick
2 tablespoons grated Parmesan cheese
1/4 teaspoon ground pepper

Spray large cookie sheet with cooking spray. In small bowl, combine oil, garlic and rosemary. Arrange potato slices on cookie sheet. Brush with oil mixture. Sprinkle with Parmesan cheese and pepper. Bake in 400 degree oven 30 minutes or until lightly browned and crisp.

Honey Baked Bananas
4 firm ripe bananas
2 teaspoons melted margarine
1/4 cup honey
1 tablespoon orange juice
1/4 cup chopped pecans

Preheat over to 375 degrees. Cut bananas in half crosswise. Brush with margarine. Arrange in shallow baking dish. In small bowl, combine honey and orange juice. Mix well; pour over bananas. Sprinkle with pecans. Bake for 15 minutes. Makes 8 servings.

Bread Pudding
6 thin slices bread, toasted or stale, cut in cubes
3 cups milk, skim or 1 percent
8 ounce carton egg substitute
1/4 teaspoon salt
1 teaspoon vanilla
1/2 cup raisins, optional

Beat together milk, egg substitute, salt, sugar and vanilla. Add bread and raisins. Put in lightly greased baking dish. Stand dish in pan of hot water 1 inch deep. Bake at 350 degrees for 45 minutes or 1 hour until knife inserted in center comes out clean.