Welcome to the
The Michiana Family YMCA strengthens the foundations of our community through well-being and fitness, camps, family time, swim, sports and play, and other activities for people of all ages, incomes and abilities. We’re more than just a place to work out. At the Y, we help build a healthy spirit, mind and body for all with the core values of caring, honesty, respect and responsibility at the heart of everything we do.
With a commitment to nurturing youth development, promoting healthy living, and fostering a sense of social responsibility, the Y ensures that every individual has access to the essentials needed to learn, grow and thrive.
18 May 2012
We all know that staying active is a great way to maintain a healthy weight. But if we want to lost a bit of winter weight, we have to change what we are eating. In the summer, many of us will plant a vegetable garden -- its a great way to be active and grow healthy food! And many more of us will share in the bounty of those gardens. Here are couple of ideas for getting the most out of your garden this summer:
TEX MEX SUMMER SQUASH CASSEROLE(Source: www.eatingwell.com) 2 1/4 pounds summer squash, quartered lengthwise and thinly sliced crosswise (about 10 cups)
- Preheat oven to 400°F. Coat a 9-by-13-inch baking dish with cooking spray.
- Combine squash, onion, chiles, jalapenos, salt and 3/4 cup cheese in a large bowl. Sprinkle with flour; toss to coat. Spread the mixture in the prepared baking dish and cover with foil.
- Bake the casserole until it is bubbling and the squash is tender, 35 to 45 minutes. Spoon salsa over the casserole and sprinkle with the remaining 1 1/2 cups cheese. Bake, uncovered, until golden and heated through, 20 to 30 minutes. Sprinkle with scallions and red onion.
BAKED KALE CHIPS1 tablespoon olive oil
- Preheat oven to 350°F
- Remove tough stems from kale and tear into bite-sized pieces. Rinse and spin in a salad spinner or blot dry.
- Arrange kale in a single layer on sheet pan lined with parchment paper. Drizzle with olive oil, scrunching the kale to make sure each bite is coated.
- Bake 15-20 minutes, until kale is crispy, then season to taste.