LiveWell - Pana Community Hospital

11/11/2025

Motivation Monday

11/06/2025

Wellness Wednesday

Fall Quinoa Salad

Fall doesn’t mean you have to give up the fresh colorful produce you see at farmer’s markets during the summer. Try the recipe below for a healthy salad that’s full of color and seasonal fresh produce.

For the veggies:
• 1 small red onion, sliced
• 4 cups cubed butternut squash (about ¾ inch chunks)
• 2 tablespoons olive oil
• ½ teaspoon chili powder
• ¼ teaspoon fine sea salt
• ¼ teaspoon pepper
For the salad:
• 1 cup uncooked quinoa, rinsed
• 2 cups water
• 1 medium-large apple, chopped (about 1 ¾ cups)
• ½ cup raw pecans, chopped
• 2 cups lightly packed baby arugula, roughly chopped
• ¼ cup olive oil
• 1 tablespoon pure maple syrup
• 1 tablespoon apple cider vinegar
• 1 tablespoon dijon mustard
• pinch of nutmeg
• ½ teaspoon fine sea salt

For the veggies:
1. Preheat the oven to 400ºF.
2. Add the red onion and butternut squash to a large rimmed baking sheet. Drizzle with the olive oil then sprinkle with the chili powder, salt and pepper. Toss to combine and spread in an even layer.
3. Bake for about 25 to 30 minutes, stirring once halfway through, until tender (but not mushy). Remove from the oven and set aside to cool for 5 to 10 minutes.

For the salad:
1. Meanwhile, add the quinoa and water to a medium saucepan. Bring the mixture to a boil, then cover, reduce the heat and let simmer for about 15 minutes, or until the liquid is absorbed. Turn off the heat and let sit covered for 5 minutes, then fluff the quinoa with a fork.
2. Transfer the quinoa to a large bowl and let cool for about 10 to 15 minutes. Then add in the cooled butternut squash, apple, pecans and arugula.
3. In a small bowl, whisk together the olive oil, maple syrup, vinegar, dijon, nutmeg and salt until well combined. Pour into the bowl with the quinoa and toss gently to combine.
4. Taste and season with salt and pepper as desired. Serve!

Livewell!

11/05/2025

11/04/2025

Motivation Monday!

10/31/2025

Congrats Pam Beyers on winning third place in the hospital costume contest.

3rd Place Individual - Old Lady Pam

10/29/2025

Wellness Wednesday
Daylight Savings Time Ends

At 2am on Sunday November 2nd daylight savings time ends for the year. While most of us appreciate the extra hour of sleep, the time change can still be difficult for our bodies to adjust to.

-Remember to switch your clocks before you go to bed on November 4th. Some clocks, like phones and smart watches may switch automatically.

-If your schedule allows, slows start shifting your schedule back as we approach the time change.

-If you still feel tired in the days after the time change try taking a short 30 minute nap. A short nap can reduce grogginess and boost alertness.

-Make an effort to get some sunlight. In addition to changing our clocks, we are continuing to lose daylight. Making an effort to get some sun everyday can help you energy and mood.

Livewell!

10/23/2025

Wellness Wednesday

Patience

Patience is the ability to stay calm in the face of adversity or stress. It can be hard to be patient when we are constantly inundated with information and technology gives us almost anything right at our fingertips. Developing patience begins with hope. Hope allows you to believe that things can change or that good things will happen. Research by Dr. Sarah Schnitker, associate professor of psychology and neuroscience at Baylor University, shows that there are health benefits to having patience. Her research finds that more patient people tend to have a higher life satisfaction and report lower levels of depression.

While building patience is possible, it can be a lifelong process. Below are some tips to help get you started.

1. Tap into your emotions. Try to figure out what’s bothering you.
2. Reframe the experience. Try to find a way to look at the situation positively.
3. Look at the big picture.
4. Plan ahead, if possible, for stressful situations.
5. Practice your coping strategies.
6. Track your progress.
7. Celebrate your successes.

Livewell!

10/15/2025

Wellness Wednesday

If you're looking for some soup recipes for this fall check out the recipe below.

Chicken and Wild Rice Soup

Ingredients
-1 lb. Bone-in skin-on chicken thighs (about 3-4)
-Kosher salt
-Freshly ground black pepper
-1 Tbsp. extra-virgin olive oil
-1 medium red onion, chopped
-4 oz. shiitake mushrooms, chopped small
-2 stalks celery, chopped
-3 cloves garlic, chopped
-6 cups water
-2 dried bay leaves
-1 cup wild rice, rinsed
-2 medium carrots, cut into ½” rounds
-1 russet potato, peeled and cut into ½” cubes
-3 cups packed curly kale, torn
-Chopped fresh dill, for serving
-Lemon wedges, for serving

Directions
-Remove (and reserve) the skins from the thighs. Season thighs all over with salt and pepper, and set thighs aside.
-In a large pot, add oil and lay skins flat in the pot. Heat over medium heat until the skins are golden and crispy, about 10 minutes. Using a slotted spoon, remove skins to a paper towel-lined plate and season with salt. Let cool, then roughly chop into uneven pieces.
-Add red onions to the pot. Season with salt and cook until onions begin to brown at the edges, about 8 minutes.
-Add mushrooms, celery, and garlic, and season lightly with salt. Cook, stirring frequently, until mushrooms and celery have softened slightly, about 5 minutes more.
-Add the 6 cups water, 1 teaspoon salt, and the bay leaves. Bring to a boil. Add wild rice and reduce to a simmer. Cover the pot and cook for 20 minutes.
-Add the thighs, carrots, and potatoes to the pot. Bring to a simmer, cover, and cook until chicken is cooked through and rice is tender, about 15 to 20 minutes more.
-Remove pot from heat. Using tongs, transfer the thighs to a cutting board. Sir kale into the soup until wilted, 1 minute.
-Use 2 forks to shred chicken into bite-sized pieces. Discard bones and return meat to the soup.
-Taste the soup and season with more salt and pepper if necessary. Ladle into bowls and top with crispy chicken skin, dill, and a squeeze of lemon.