What is Lent?

Ash Wednesday, March 1st – Start of Lent Millions of Christians are preparing to celebrate Lent – a time of year that many non-believers may associate with fasting or abstinence. But there is a lot more to the religious observance than giving up something, as it is regarded as a period of spiritual preparation to […]

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Breakfast simplified: Strawberry Bulgur Yogurt Parfait

By Judy Barbe, Registered Dietitian, LiveBest.info With Greek-style yogurt, this recipe holds well for 2-3 days in the refrigerator. So make the recipe once and eat twice.  This protein-packed parfait fuels your morning deliciously. If you’re trying to reduce added sugars, substitute half plain yogurt with sweetened yogurt. In this recipe I used honey and […]

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Faith Plays Key Role in Health & Wellness

By Heather White, MS, Community Health Improvement Coordinator Columbia-Pacific Coordinated Care Organization When I first moved to Tillamook County the first place I looked to plug in was a local church. I’ve done this everywhere I’ve lived, as my parents did when the Navy would move us. They later explained why it was so important: […]

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You Must be Present to Win

By Judy Barbe, registered dietitian, LiveBest “You have brains in your head, you have feet in your shoes, you can steer yourself in any direction you choose.” -Dr. Seuss You’ve likely entered a drawing where you must be present to win a prize. Now think about how that applies to you. To me, you must […]

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Butternut – Better Not -Skip the Squash

By Hallie Hopkins, Education Program Assistant SNAP-Ed, OSU Extension Service/Tillamook County Squash is known for its numerous varieties, differentiated in type by the summer and winter seasons. Summer squash are picked young when they are still mild and tender. They are much more perishable and are best if eaten immediately after harvesting. Winter Squash, however, […]

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Terrific Turnips Pack Nutritional Punch in Greens and Root

By Jessica Linnell, PhD, Assistant Professor of Practice, OSU Extension Turnips are a member of the Brassica genus of plants, which also includes broccoli, Brussels sprouts, cabbage, cauliflower, and kale. The edible portions of the plant are the root and the leaves, often called turnip greens.  The root of the plant is usually mostly white […]

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Cabbage – A Culturally Diverse Crunchy Cruciferous

By Regina Contini, OSU Dietetic Intern Cabbage is one of those vegetables that can be ignored all year, until summertime, when it is often found smothered in mayonnaise on a picnic table. Coleslaw, however, can be a refreshing side dish any time of the year. Enjoy coleslaw with Thai-ginger dressing and peanuts, an Asian-sesame slaw […]

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