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The Magazine of The Evangelical Lutheran Church in America

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Blog

September 8, 2006

Lutherans not growing...


fatter—one measure in which growth isn't good.

A recent report from a study of 2,800 religious Americans led by Purdue University sociology professor Kenneth E. Ferraro shows that we in the ELCA—part of the Reformation-era Protestant group—with an obesity rate of 9 percent rank well below the national average of 30 percent for adults over 20 and also well below most other groups including Baptists at 30 percent, Fundamentalist Protestants at 22 percent and Roman Catholics at 17 percent.
    
Even better, perhaps, our percentage remained the same over the eight years of the study (1986-1994).

But best not to rest on this good news. Instead join the instigator of the Reformation—who in some images looks rather like he enjoyed many a good meal and the beer Katie, his wife, famously brewed—on a fitness plan called Here I Step: A Journey to Reformation , devised by the ELCA Board of Pensions, that gets you moving from mid-September until Oct. 31 when Martin Luther posted his 95 Thesis.

And if you’re looking for a low-fat, one-skillet supper that goes together in 20 minutes after you come back from your brisk, after-work walk, here’s one of my standbys:

2 lbs. ground chuck
2 Tbsp. olive oil
2 medium onions, chopped
1 clove garlic, minced
1/2 lb. mushrooms, sliced
1/2 tsp. each nutmeg, pepper, oregano
10 oz. spinach, fresh or frozen (thawed and drained)
4 to 6 eggs, slightly beaten

Brown ground chuck well in oil. Add onions, garlic and mushrooms. Reduce heat and continue cooking, stirring occasionally until onion is soft. Stir in seasonings and spinach. Cook about 5 minutes longer. Add eggs, stir mixture until eggs begin to set. Serves 8; recipe easily halved. Good with sliced tomatoes and whole-grain bread.

Comments

Laura Estes

Laura Estes

Posted at 3:37 pm (U.S. Eastern) 9/19/2006

In light of the spinach recall, using thawed frozen spinach would be best in this recipe.  Additionally, if using fresh from your personal garden, increase the spinach cooking time to 10 minutes.

Interestingly, my parents were truck farmers from the 40's through the 80's. My mother commented many times that the publics fetish for raw and barely cooked vegetables would cause problems and both insisted that lettuce, spinach and other greens be pulled, then washed before cutting off the root.

I do appreciate your efforts encouraging healthy eatting and increased activity for the sake of all God's people.

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