October 2011
At The Club
Steam room timers have been updated to help
save energy! Please allow 15 minutes for the
steam room to heat up before use. Come in,
work out, turn on the time, finish
your workout and then steam!
Great way to relax and get out all
of the toxins!
Say hello to your fitness staff!
General Manager: Monica Hunter
Assistant Manager: Larissa Williams
Fitness Advisors: Kara Rasmussen and Jeremy Boyd
It’s October!
October brings Halloween, fall weather and lots of pumpkins!
The largest pumpkin ever grown is 1,810.5 pounds. It was grown by
Chris Stevens of New Richmond, Wi. It was weighed in on October
9, 2010 at Stillwater Harvest fest in Stillwater, Minnesota.
How big was your last pumpkin?
If you have any left over pumpkins after the Halloween festivities that
are still okay to eat you can make a variety of things including: pumpkin muffins, pumpkin bread,
pumpkin pie and roasted pumpkin seeds! You can even add a little ground pumpkin with cinnamon,
nutmeg and vanilla ice cream, blend it all together and get a delicious milk shake!
Pumpkin is low in fat and calories and rich in disease-fighting nutrients such as:
Alpha-carotene, Beta-carotene, Fiber, Vitamins C and E, Potassium, Magnesium, Pantothenic Acid
Health Benefits of Pumpkin
The alpha-carotene and beta-carotene are potent antioxidants found in pumpkin and are pro-vitamin A
carotenoids, meaning the body converts them to vitamin A. Vitamin A promotes healthy vision and
ensures proper immune function. The beta-carotene in pumpkin may also reverse skin damage caused
by the sun and act as an anti-inflammatory. Alpha-carotene is thought to slow the aging process and
also reduce the risk of developing cataracts and prevent tumor growth.
PUMPKIN MUFFIN RECIPE: Ingredients:
3 1/2 cups flour, 1 cup packed brown sugar, 4 teaspoons baking powder, 1/2 teaspoon cinnamon, 1 teaspoon
salt, 1 teaspoon nutmeg, 1 1/4 cups pureed pumpkin, 2 eggs, 1 cup milk, 2/3 cups oil, 6 ounces cream cheese
Topping:
1/2 cup light brown sugar, 1 teaspoon cinnamon, 2 tablespoons butter, melted, 1/2 cup walnuts, finely chopped
Directions:
1. In a medium bowl sift together the flour, brown sugar, baking powder, cinnamon, salt, and nutmeg. Set
aside.
2. In another bowl combine the pumpkin, eggs, milk, and oil. Add flour mixture to the pumpkin mixture and
stir just until moistened and mostly combined. Do not over mix.
3. Fill a muffin pan with paper cups. Fill each cup about half way full.
4. Cut the cream cheese into 24 chunks. Place one chunk into each cup then top with the remaining batter.
5. Mix together the topping ingredients and sprinkle on top.