SMBA Health and Wellness Committee Needs You! By Mary Clark

My name is Mary Clark and I am proud to serve as the Health and Wellness Chair for the Springfield Bar Association this year! We are busy brainstorming on ideas to keep members of the Springfield Bar happy and healthy, but we need your help. Please contact me with suggestions on activities or areas of interest for programming in the coming year.

In the meantime, the first order of business is working off those winter pounds and getting ourselves from the couch to a 5k!  Start your training now and join your colleagues for a couple dash and dines leading up to the Law Day 5K.  Mark your calendars for April 9 and April 30 and plan to meet at the Phelps Grove Park Pavillion.at 5:30.  We will take a lap or two around the park and as a reward for all our hard work will gather for a meal at  Bambinos. We hope to see you there!

Here’s one of my family’s favorite recipes,  a healthy spin on a Springfield Favorite:

Skinny Chicken Fried Rice

Ingredients:

·         1 box of low sodium chicken broth

·         Approximately 1 lb of boneless skinless chicken breast

·         18 oz. of brown rice

·         1 tbsp of sesame oil (can substitute coconut or olive)

·         1 small onion, diced

·         2 cups of frozen vegetables (peas, carrots, broccoli, water chestnuts, etc.)

·         1 tbsp minced garlic

·         2 eggs

·         Low sodium soy sauce

·         1 cup of chopped scallions (green onions)

Instructions:

·         Cook chicken breast in chicken broth in crock pot on high for 3-4 hours or on low for 6-8 hours. (You can cook the chicken with a different method, but it will likely involve more calories, less flavor, and will be drier.)

·         Remove chicken breast from crock pot; shred meat with a fork. Set aside.

·         Cook brown rice according to directions.

·         Heat oil in a large skillet on medium heat. Add all veggies except garlic and cook until tender. Add garlic last into mixture so that it doesn’t burn. Push vegetable mixture to the outside edges of the skillet to open up the center. Crack eggs into skillet and scramble with a fork. When eggs are cooked through, combine with vegetables.

·         Add the chicken, brown rice and soy sauce and mix well.

Nutrition: (will vary slightly depending on veggies chosen)

Per Serving (1 heaping cup):

Calories: 252

Calories from fat: 52

Fat: 6g

Saturated Fat: 1g

Cholesterol: 91mg

Sodium: 572mg

Carbohydrates: 34g

Fiber: 3g

Sugar 2g

Protein: 18g

Calcium: 5%

Iron: 8%

WWP+: 7