Seminole Nation Diabetes Program

11/07/2025

✅Another Power Hour class down! Check us out in another week 💪🏽

11/06/2025

Start your fitness journey today and join us for Power Hour at the Mekusukey Mission Gym 6-7PM 🏃🏽‍♀️‍➡️

11/06/2025

CONGRATS🎉 to our WELLNESS WEDNESDAY WINNERS!!
Sharon Brown
Suzy Williams
Debbie Johnson
We will contact you for your prize!

Send a message to learn more

11/06/2025

📣Now introducing WELLNESS WEDNESDAY🧘‍♀️🧘

In honor of National Diabetes Awareness Month💙, we are bringing back our Frenzy Giveaways every Wednesday for the month of November!!
** Everyone is eligible to play & winners will be announced the next day at 11AM **

RULES:
▪️FIRST 3 people to comment accurate answers to ALL the provided questions are the winners!!
▪️Winners can only win ONCE this month
▪️Winners will be contacted individually for mystery prize
▪️Questions will be related to diabetes, nutrition, and physical activity

WELLNESS WEDNESDAY QUESTIONS:
1. When was the first treatment with insulin?
A. January 1922
B. January 1942
C. January 1912
2. According to the "Physical Activity Guidelines for Americans", how many days/workouts a week should be dedicated to muscle-strengthening activity?
A. At least 1 day/workouts a week
B. At least 5 days/workouts a week
C. At least 2 days/workouts a week
3. What is the daily limit of added sugars for a 2000-calorie diet?
A. Less than 15 g/day
B. Less than 50 g/day
C. Less than 20 g/day

11/05/2025

📣Don't miss your chance to sign up for the "Walk for Wellness" Walking Program!! 🚶🏽‍♀️🚶🏽‍♂️
▫️HOW?? Just attend any of the following sign ups or visit the Wewoka IHS Community Health Department to weigh in and learn how to be a part of this year's program.
▫️NOV. 6 at KONAWA will be the next community sign up

11/04/2025

BUTTERNUT SQUASH SOUP 🥣
INGREDIENTS
• 1(3 pound) Butternut Squash, halved vertically, seeds removed
• 2 Tablespoon Extra Virgin Olive Oil
• 1 large Yellow Onion
• 4 small Garlic Cloves
• 1 teaspoon Salt
• ½ teaspoon Black Pepper
• 2 teaspoons Better Than Bouillon Vegetable Base
• 3 cups Water
• 2 Tablespoons Half and Half
OPTIONAL SEASONINGS
• 1 teaspoon Rubbed Sage
• 1 teaspoon Rosemary Leaves
• 1/8 teaspoon Nutmeg
• 1/8 teaspoon Ground Ginger
DIRECTIONS
ROASTED BUTTERNUT SQUASH
1. Preheat the oven to 425°F and line a rimmed baking sheet with parchment paper.
2. Place squash on the pan, cut-side up (skin-side down). Arrange onion and garlic around the pan.
3. Drizzle ingredients with the oil and season with salt and pepper. Rub salt and pepper all over each veggie and inside the squash.
4. Flip squash cut-side down and rub any of the oil/seasonings left on the pan over the skin.
5. Roast until squash is fork tender and completely cooked through (about 45-55 minutes).
6. Allow to cool slightly (about 10 minutes). When cool enough to touch, scoop the flesh out of the skin.
BLENDER
1. Place roasted veggies, 3 cups of water and 2 teaspoons of bouillon into a blender. (You may need to work in batches of two or three depending on the size of your blender.) Blend until smooth. Be careful with the steam that may lift out from the center of the lid.
2. Transfer soup into a pot and warm over medium heat to serve. (Check thickness and add remaining stock, if needed, to thin it out.)
FOR STICK/IMMERSION BLENDER
1. Place roasted veggies, 3 cups of water and 2 teaspoons bouillon into a large pot over medium heat, if needed.
TO SERVE
1. Stir in the half and half or cream. Add in any preferred spices (pinch of nutmeg). Adjust salt and pepper, if needed. Serve immediately.
Serving: 1 Yield: 4 Prep Time: 75 MINS Total Time: 90 MINS

APPLE CRANBERRY WALNUT SALAD 🥗🍎🌰
INGREDIENTS
SALAD
• 1 Honeycrisp Apple, chopped thin slices
• 1 Granny Smith Apple, chopped thin slices
• 1 cup Celery, chopped
• 1 (10 oz) package Mixed Baby Greens
• ¼ cup Crumbled Feta Cheese
• ¼ cup Dried Cranberries 50% Less Sugar
• 2 Tablespoons Chopped Walnuts
DRESSING
• 1 cup Apple Juice
• 4 Tablespoons Apple Cider Vinegar
• 2 Tablespoons Honey
• ¼ cup Extra Virgin Olive Oil
• ½ teaspoon Salt
• ¼ teaspoon Black Pepper
DIRECTIONS
1. Core and chop apples (thin slices or 1-inch chunks). Chop celery. Toss lettuce, apples, celery, walnuts, feta, and cranberries together in a large bowl.
2. Whisk together all dressing ingredients or combine in a jar and shake vigorously. Toss with salad immediately before serving. Enjoy!
Serving: 1 Yield : 4 Prep Time: 10 MINS Total Time: 30MINS

11/04/2025

With the colder months approaching, it's good to be prepared for sick days with these helpful tips 🤧🤒

11/03/2025

📣REMINDER!! Join us for a cooking demo and try out a new recipe this evening at 5:30!! 👩‍🍳

11/03/2025

Join our “Faith & Fitness” walking group at Reynold’s Wellness Center every Monday & Wednesday morning at 9:30am! 🚶‍♀️🏃🏻‍♂️

11/01/2025

November is National Diabetes Awareness Month we will be posting statistics, facts, tips, and resources all month long!! 💙

Don't forget to join us 5:30 PM MONDAY, NOVEMBER 3 for a cooking demonstration of Butternut Squash Soup w/Apple Cranberry Walnut Salad 🥣🥗

10/31/2025

HAVE A SAFE AND HAPPY HALLOWEEN!! 👻🎃🍬