Contests & Winners
Welcome to the Contests & Winners page of the GPS website!
The Richard Simmons Workout and Costume Contest Winners are: Ryan Hodge, Monica Hay, and Elissa Creighton.
- Winning Tip: Bring your lunch to school! There is less temptation to eat bad when you pack a lunch that meets your nutritional needs. Also drink plenty of H2O through the day to stay alert for class. (Submitted by Kaylynn Crawford)
- Eat Less, Exercise More
Did you know that…by the time your body registers thirst, you could already be dehydrated? Remember that drinking fluids, especially water throughout the day increases brain and organ function and eliminates your chances of becoming dehydrated!
- Take just a few extra minutes to make something healthy.
- Try replacing sour cream with plain Greek yogurt instead. So much healthier, and even more delicious in my opinion!
- Eat organic, fresh foods daily. Avoid all packaged fake foods and stay away from fast food. If you must eat fast food, eat chicken salads w/lemon juice. Watch the sugar and breads. Fat does not make you fat, Carbs do! Eat green!
- Buy fresh or frozen fruits and veggies rather than canned! Canned food is heated to very high temps and most nutritional value is lost. Plus, fresh has more flavor.
- "Instead of butter and sour cream on a baked potatoes, try using fat free ranch dressing"--Eating healthy alternatives.
- Get some sort of physical activity in everyday, even when you don't feel like doing it. Just do it! It helps clear the head and helps clear thinking. Ultimately you feel tons better!
- ipad or iphone app called "Daily Butt/Leg/Ab/Arm/Cardio Workouts FREE" has 5-15 min workouts with video instruction, quick and easy way to get moving with techy motivation!
The two winning recipes are below:
|Recipe for:||"The Kitchen Sink" Vegetable Soup
- Anything you've got! Carrots, onions, celery, potatoes, leafy greens, grains, vegetable stock, salt and pepper etc.
| Directions:||Slowly bring all ingredients to a boil. Reduce heat. Simmer for approx. 45 mins. Serve with bread or by itself! Manga!
|Submitted by:||Tori Palmberg
- 1 can of whole tomatoes
- 2-3 jalapenos (from a jar)
- 4 gloves garlic
- 1 tsp cumin
- 1 tbs coriander
- 1 tsp salt
| Directions:||Blend in blender for 15 seconds. Chill and serve. Also makes a nice cold soup! Just add a spoonful of yogurt to top.
|Submitted by:||Shannon Lovgren
Keep scrolling to see all the recipes that were submitted:
|Recipe for:||Green Bean and Eggplant Stir
- Green beans
- olive oil
| Directions:||Put in olive oil in pan until hot, throw in eggplant cut up w/skins, and fresh green beans. Stir and cook until soft. Serve with brown rice.
|Submitted by:||Melissa Colon
|Recipe for:||Taco Soup
- 1 can Stagg 99% fat free turkey ranchero chili
- 1 can black beans
- 1 can pinto beans
- 1 can diced tomatoes
- 3 cans no sodium chicken broth, 1 pk taco seasoning
- 2 sliced zucchinis
- 2 sliced yellow squash
- 1 cup baby carrots
- 1 can Ortega green chilies
- 1 chopped onion
- 1 can corn
| Directions:||Mix all together and let simmer for 30 mins.
|Submitted by:||Ariel Vaughn
|Recipe for:||Breakfast sandwich
- 1 egg
- Some kind of bread to hold it together (whole wheat is good)
- Meat (whatever you like on sandwiches)
- Add avocado or salsa or any other veggies you like
| Directions:||Cook egg and put all ingredients between bread
|Submitted by:||Jacob Holman
|Recipe for:||Crunchy Cabbage Salad
- 2 tbsp red or white vinegar
- 1/3 cup extra-virgin olive oil
- ¼ tsp minced garlic
- Salt and black pepper
- 2 celery stalks
- 2 carrots
- 1 small red onion
- 3 or 4 radishes
- 1 red or yellow bell pepper
- 1 small cabbage
| Directions:||Combine vinegar, oil, garlic, a large pinch of salt, and a smaller one of pepper in a salad bowl. Beat with a fork until combined. Add the vegetables, sprinkle lightly with more salt and pepper and toss. (Optional: use other greens instead of cabbage, Add ½ cup chopped nuts, add ½ cup dried or fresh fruit, crumble feta cheese onto salad.)
|Submitted by:||Stephanie Eaton
|Recipe for:||Quick and Super healthy drink
- Fresh organic kale
- Lemon wedges
- ½ banana
- 1 apple, deseeded
- Ground flaxseed
- Chia seeds
| Directions:||Strip the kale off the stems. Pack all ingredients into blender and blend on high until green thick w/filtered water. Yum!
|Submitted by:||Jana Connell
- Fresh tomatoes
- Fresh basil
- Fresh garlic
- Seeded Kalamata olives (optional)
- Olive oil
- Balsamic vinegar
- Salt and pepper to taste
| Directions:||Dice toms, chop basil, mince garlic, slice olives (if using), and add al ingredients to bowl. Add enough balsamic vinegar to darken tomatoes slightly. Add ½ that amt olive oil. Salt and pepper. Mix. Eat on toasted sourdough yum!
|Submitted by:||Natalie VanDyke
|Recipe for:||Hearty Lentil Soup from "Healthy Cookies"
- ½ cup frozen corn
- ½ cup frozen peas
- 3 cups water
- 3 cups vegetable broth
- 3 cups medium sliced carrots
- 1 bay leaf
- ¾ cup tomato paste
- 1 med onion chopped
- 1 cup dried lentils
- 2 celery sliced
- 1 small green pepper chopped
- ¼ cup uncooked brown rice
- 1 teaspoon dried basil
- 1 minced garlic clove
| Directions:||Large saucepan bring all ingredients (except tomato paste, corn and peas) to a boil. Reduce heat, simmer for 1 ½ hours, or until tender. Add the tomato paste, corn and peas, stir. Cook, uncovered, for 15-20 mins or until corn and peas are tender. Discard bay leaf. Facts: 1 cup is 228 calories, 1 gram fat, 0 cholesterol, 566 mg sodium, 15g fiber, 14g protein, 44g carbs
|Submitted by:||Candice Cormach
|Recipe for:||Hidden Vegetable Pasta
- 1 ½ c zucchini
- Shredded 2 tbsp plain yogurt (Greek if possible)
- 1 ½ tsp olive oil
- ¼ c cheese, shredded
- 1 garlic clove, chopped
- Salt and pepper to taste
| Directions:||Boil pasta according to directions. Sautee zucchini in oil for 2 minutes. Add garlic and sautee 1-2 minutes more. In a bowl, mix yogurt and cheese and salt and pepper. Add zucchini and drained pasta to yogurt mix while hot. Mix and enjoy.
|Submitted by:||Elissa Creighton
|Recipe for:||Fruit and Vegetable Smoothie
- 1 cup baby carrots, approx. 5-6
- ¼ cup fresh squeezed OJ
- ½ cup any fruit drink, I use cranberry
- 3 oz. yogurt
- Small peach
- ½ banana
- ¼ crushed ice
| Directions:||Put everything in blender and blend until smoothie. I like to grate lemon rind. Makes approx. 16 oz.
|Submitted by:||Kim Meckler
|Recipe for:||Faux Mashed Potatoes
- Head of cauliflower
- Chicken/beef bouillon or other seasoning
- Garlic pepper
- Yogurt/sour cream
| Directions:||Boil cauliflower until soft, approx. 10 mins. Blend with other ingredients until mashed. 250 calories in all and SO delicious!
|Submitted by:||Sarah Burkey
|Recipe for:||French Dips
- 1 tri-tip crockpot low all day
- Knorrs French onion soup mix
- 1 cup water
- 3 tbls soy sauce
- 3 tbls Worchester sauce
| Directions:||Throw all in crock pot
|Submitted by:||Kristi Bethel
|Recipe for:||Black Bean Soup
- 2 cans black beans (fresh better)
- 1 can corn (fresh better)
- 1 tub of fresh salsa (no preservatives)
| Directions:||Put all in a pot and stir as you warm to a simmer
|Submitted by:||Anneka R
|Recipe for:||Stomp Pot
- Whatever veggies you have such as bell pepper, onion, carrots, cauliflower, ground beef 80/20, potatoes, and cheese
| Directions:||Preheat over 350. Boil veg and mash with fork, boil and mash potatoes, and fry beef in glass or metal baking dish. Layer veggies, beef, mashed potatoes on BP then top with cheese. Bake 15-20 mins. Broil to crisp cheese 5 mins or so.
|Submitted by:||Virginia Bailey
|Recipe for:||Granola Recipe
- 6 cups rolled wheat
- 6 cups rolled oats
- 2 cups raw sunflower seeds
- 2 cups chopped nuts
- 1 teaspoon cinnamon
- 2 cups dried fruit of choice
- 1 ¼ cups honey
- 2-3 tblsp vegetable oil
- 1 tsp vanilla
| Directions:||Mix all dry ingredients in a large bowl. Mix all wet ingredients. Warm the honey, vanilla and oil mixture briefly in a microwave. In a large bowl or pot mix the wet ingredients to dry. Spread on cookie sheets about ½ to ¾ inch thick. Bake at 225-250 in oven for 1 hour, stirring every 20 minutes. Cool, add dry fruit and put in air tight containers.
|Submitted by:||Jeff Fitzwater
|Recipe for:||Spaghetti Alla Puttanesca
- 3 tbls olive oil
- 2 garlic gloves minced
- 1 can Italian style peeled tomatoes with juice
- ¼ cup chopped, pitted, salt cured black olives
- 2 tsp small capers, rinsed
- 1 tsp crushed dried red pepper, or to taste
- ½ tsp dried oregano
- Pinch of black pepper
- 2 oz can flat anchovies, drained, blotted dry and cut into small pieces
- 2 tbls chopped Italian flat-leaf parsley
- 1 lb spaghetti
| Directions:||Heat oil in large skillet; add garlic; sauté over low heat about 1 minute; do not brown. Stir in tomatoes with their juices, olives, capers, red pepper, oregano, and black pepper; cook over medium heat, stirring to break up tomatoes until the sauce thickens, about 15 minutes. Stir in anchovies and parsley, simmer 2 minutes. Salt to taste. While sauce is simmering, cook spaghetti in plenty of boiling salted water until al dente, or firm to the bite, about 5 minutes, drain well. Toss with sauce.
|Submitted by:||Michael Murray
|Recipe for:||Butternut Squash and Carrot Soup
- 1 butternut squash
- 4 sliced carrots
- ¾ cup chopped onion
- 1 tbs margarine
- 2 cans veggie broth
- Salt and pepper to taste
| Directions:||Bring to boil, reduce heat, simmer covered till vegs are tender, ½ mixture in blender ½ to the side, when pureed place the two together. Salt and pepper for taste.
|Submitted by:||Natasha Eaves
|Recipe for:||Roasted Butternut Squash
- 1 lg butternut squash, halved, seeded
- 2 granny smith apples, cut in 8 wedges cored, peeled
- 2 lg onions – cut into 1" chunks
- 2 1/3 cups chicken broth
- 1 cup fresh orange juice
- 2 tsp grated orange rind
- 2 tsp curry pwd
- 1 tsp salt
| Directions:||Bake squash, apples, onions, on greased foil-lined baking sheet. Discard shells. Scoop out squash. Blend ingredients above, with broth, spices a cup, a half at a time. Heat in Dutch oven.
|Submitted by:||Meryl Soto
|Recipe for:||Spiced Quinoa
- 1 tbsp olive oil
- 1 small onion, chopped
- 1 clove garlic, minced
- ¾ cup quinoa
- 1 ½ tsp curry powder
- ½ tsp salt
- ½ tsp black pepper
- ½ tsp cumin
- ¼ tsp cinnamon
- 1 ½ cups chicken stock
- 1 (14 ounce) can garbanzo beans, drained and rinsed
- ½ cup roasted pine nuts
- ½ cup raisins, soaked in hot water and drained (optional)
| Directions:||Stir together olive oil, onion and garlic in saucepan-med
Heat until onion softens and turns translucent, above 5 minutes
Stir with quinoa, curry, salt, pepper, cumin, cinnamon, and chicken stock.
Bring to a boil, reduce to med low, cover and simmer 20 mins until quinoa is tender.
When quinoa is finished cooking, stir in garbanzo beans, toasted pine nuts and raisins. Serve warm or cold.
|Submitted by:||No name
|Recipe for:||Spinach Basil pesto
- ½ cup extra-virgin Olive Oil
- 1 cup fresh Basil Leaf
- ½ to 1 cup fresh Spinach
- 2-3 Garlic Cloves (sm to med)
- Grated Romano or Parmesan cheese
| Directions:||Use a food processor to mince garlic, then add oil, basil and spinach. When well-blended, add cheese.
|Submitted by:||David Morgan
|Recipe for:||Cream Cheese Spinach
- 5 oz Philadelphia Cream Cheese
- 1 13½ oz can of leaf spinach
| Directions:||Heat can of spinach on stove top on low or medium/low for 3 minutes. Drain any excess juice. Add cream cheese let it melt for 3 minutes, then stir until the cream cheese is not lumpy. l
|Submitted by:||Deana Stinson
|Recipe for:||Boat Salmon
- Wild sockeye salmon fillet
- Maple syrup
| Directions:||Mix diced rosemary, maple syrup, and pepper. Brush onto salmon and barbecue for 5-10 minutes
|Submitted by:||Andrew Hillis
- Raw sunflower seeds
| Directions:||Chop veggies, stir in sunflower seeds and top with your favorite dressing. Newmans Lite Ginger is great.
|Submitted by:||Jeri Kappl
|Recipe for:||Homemade Yogurt
- 1 gallon whole organic raw milk (goat if possible)
- 1 cup organic Greek yogurt
| Directions:||Mix the yogurt into the milk. Warm on the stove until thermometer reads 130° F. Keep it there for 20 minutes stirring often. Divide into glass containers and place in the oven. Heat oven to 200° and keep on for 15-20 minutes. Turn oven off and leave the jars in the oven overnight. Yogurt in the morning! If yogurt is too thin add a little more Greek yogurt and refrigerate. Seal jars and store in the fridge.
|Submitted by:||Jana Connell