Rath Auto Resouces

14 Ways You Can Make Your Thanksgiving Healthier

Ways You Can Make Your Thanksgiving Healthier

Contrary to common belief among many, "healthy" is more about the pureness of what ingredient you are putting into your body - not about the calories. Example: eating Subway is not exactly any "healthier" than any other fast food establishment when you are talking about the pure nourishment it provides for your body. It may contain less "fried food" or possibly fewer calories, however, it still is full of bread (which is full of chemicals, additives like Folic Acid, etc), processed lunch meats (ranking right up there with Spam and Slim Jims), and vegetables with pesticides...you get my point and we haven't even made it to the chips and soda.

  1. Use real butter instead of margarine { Here is why }
  2. Use full fat ingredients instead of opting for fat free (sour creams, milk, condensed soups) {Here is why}
  3. Unless you are cooking for a diabetic, skip the Splenda and artificial sweeteners  {Here is why}
  4. Use local ingredients (shop at a Farmers Market or local health food store) {Read more here} (Info on our local Farmer's Market and health food store below)
  5. Use fresh vegetables from the produce section instead of canned vegetables. {Here is why}
  6. Opt for organic when possible. {Here is why}
  7. Try a new {Paleo} Recipe
  8. Balance your menu with more nutritious vegetables (green beans, broccoli, brussels sprouts, etc over corn, mashed potatoes, etc), meat and be mindful of your grains/carbs. For every 1 carb/grain dish, have two vegetable dishes.

On the day of:

  1. Eat a nutritious breakfast - Example: Fresh fruit with a protein side.
  2. If there is a salad, fill up on that first (go for a vinaigrette instead of a creamy dressing).
  3. Split your dessert with a family member.
  4. Go for a walk with a family member after the feast.
  5. Skip the bread/rolls. (You likely have your bread with your stuffing/dressing and possibly other casseroles)
  6. Help put the food away right after lunch/dinner. It helps from snacking on it all day.

Fun and Healthy Thanksgiving recipes we suggest

Breakfast

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Pumpkin Bread {Dairy and Nut Free}

"The Downtown Farmers Market at 2nd & Garrison is currently open year round on Saturday from 7am to noon. Before peak season, only the vendors who have things to sell during the winter months come in to the market. During the peak season from May to September on most Saturdays the market will have over 50 vendors selling produce, breads, pies, flowers, trees, honey, fish, soaps, salsa, etc! Also during the peak season, May to September, the Market is open on Tuesday's from 7am to noon. All schedules are subject to weather permitting." - Source: http://www.godowntownfs.com/farmersmarket.aspx

Fort Smith Health Food Store: Old Fashioned Foods - 8434 Phoenix Avenue in Fort Smith, Arkansas (behind the old Market Place Grille/now Grubbs Bar and Grill)

Interested in more information on improving your diet and lifestyle? Read some of our favorite articles below:

http://naturalfertilityandwellness.com/small-change-7-going-organic/

http://wellnessmama.com/54748/hidden-sources-of-bpa/

http://wellnessmama.com/35804/canola-oil-healthy/

http://wellnessmama.com/13274/gluten-food-group/

Join us at Barling Cruise Night

Come join us on Rogers avenue in Fort Smith, Arkansas this Saturday at 6pm! We will have a fun tent set up at the Barling Cruise Night and we will be hosting drawings for prizes and giveaways! There will be awesome live music, great food, amazing cars and all kinds of family fun! Come say hi to us at our tent and sign up for some goodies! Also, since we are wrapping up our car shows for the year, we want to give you one last reminder for some car show etiquette that we put together at the start of the car show season. You can find that article here: http://www.rathautoconnect.com/proper-car-show-etiquette-rath-auto-resources/

Tips to make the most of this Halloween tradition

Happy Halloween—well, almost! It seems like we can’t get enough of this harvest

holiday. One of my favorite parts about Halloween is choosing a carving the perfect

pumpkin for the big night. Here are my tips to make the most of this Halloween

tradition.

1. Choose A Design

Lots of people choose to start by first picking out their pumpkin, but I

recommend choosing your design first. That way you can choose a pumpkin

that is perfectly shaped for the design you want to carve.

2. Pick The Perfect Pumpkin

There are several steps to choosing the perfect pumpkin. First, find a

pumpkin that is suited to the design you chose in step one. Now, you’ll want

to examine the stem. The stem of a great pumpkin will be firm and intact, not

dry, thin or broken—these are all early signs of decay. Next examine the

whole pumpkin for soft, mushy spots. I am partial to vibrant orange

pumpkins, but as long as there’s no green spots, you can choose any variation

of orange, yellow or even white that you look. A general rule of them is that

the more hollow the pumpkin sounds, the easier it will be to carve because

the walls should be thinner.

3. Carve Your Pumpkin

Now you’re ready to carve your pumpkin. Start by cutting a hole in either the

top or the bottom of the pumpkin. If you’re using electric lights to illuminate

your jack-o-lantern, cut through the bottom, so you can feed the cord out to

an outlet. If you are starting with the top, don’t forget to carve at an angle, so

the lid doesn’t fall in when you are done. Now it’s time to get messy. Scoop

out the flesh. But don’t forget to save the seeds for roasting! Now it’s time to

transfer your design using a toothpick or metal skewer point. That will make

it easier for you to bring your design to life on the pumpkin. After you carve

the design, I recommend spring down the cut surfaces and interior with

bleach or a cleaner containing bleach—this will help prevent decay. For little

hands, you may want to paint your pumpkin to ensure everyone’s safety.

4. Roast The Seeds

After rinsing off the flesh off of the seeds, pat them dry with paper towels.

Then spread them out in a single layer on an oiled baking sheet. Roast for

thirty minutes at 300 degrees to fully dry them out. Now toss the seeds with

your favorite flavorings, like cinnamon and sugar; parmesan and oregano; or

barbecue—brown sugar, chile powder and cumin. Return to oven and bake

until crisp, about 20 more minutes.

The practice of carving pumpkins has its roots in Irish folklore and was brought to

the U.S. by immigrants where it was quickly adopted as a traditional part of

Halloween festivities. By following these quick and easy steps, you can keep the

tradition alive in your own home this year and many years to come. Happy Carving!

Arkansas State Criterium Championships.

Rath Auto Resources and Meineke Car Care Center was the official pace car for the Arkansas  State Criterium Championships.

"The races started out with the junior men 10-14 and women 10-18 race. 20 minutes in the early morning sun. The pack was small but watching these young kids work their way through the course was really fun. One of the young men was racing in his first crit, someone told me he was 10 years old."

"As the day progressed through the cat 4 women and then the junior men 15-18 the packs stayed small without a lot of breakaways, everyone worked together throughout the races keeping a good pace until the final half lap when it was everyone for themselves."

"Pack size started increasing around 10 am when the Cat 5 men started and most of the races after that were of a fair size. The larger races are great for spectators as bike handling comes more into play and more breakaways occur. Watching a couple of racers jump off the front of the group gaining up to 30 or 45 seconds on the pack only to be pulled back in is as enjoyable as figuring out the team strategies."

"By mid-afternoon the temperatures had reached over 100 and with sun directly overhead there was little shade on the course. Spectators started throwing water at the racers as they passed by, trying to cool them off. Some of the longer races of up to 60 minutes were looking pretty brutal but I never saw any heat related problems. Some racers even took advantage of open classes to race again. These are some tough folks. I only know of a couple of wrecks during the race and didn’t even see a lot of mechanical problems. Everyone walked away under their own power."

"The final race started at 4:45 and was 40 minutes long. The Cat 4 men was one of the largest races of the day and a fitting way to go out. A tough race that came down to the final stretch. It was great to see other teams from around Arkansas and some out of state teams in the packs."

"These folks will be back at it next year but if you can’t wait that long you can see many of them in theArkansas Mountain Bike Championship Series races going on through late Fall or watch for them in theArkansas Cyclocross Series starting again this Fall."

Source: Arkansasoutside.com

Rath Auto is Sebastian Co. Drop Off Donation Center

As most of you know, our Sebastian County Humane Societ is in need of serious help right now. Rath Auto Resources is now an official drop off location for donations of cat litter, dry dog food, dry cat food, treats and pet beds until August 31st. Please bring them by and help our shelter as it faces the potential of a shut down due to finances.

Featured: Lizzy Rath - Siberian Husky adopted from the Sebastian County Humane Society in 2012.

Location: 4515 Towson Avenue, Fort Smith, Arkansas.

"Citing a decline in donations, the struggling Sebastian County Humane Society is in danger of permanently shutting down next month, according to its executive director.

“We now have $3,000 left in our account,” Executive Director JoAnn Barton said, “and it had $250,000 in it this time last year.”

A third of the nonprofit organization’s $60,000-a-month operating costs come from impound contracts with Fort Smith, Sebastian County and Crawford County, Barton said. Another 10 percent comes from adoption fees. The lion’s share, she added, comes from the community.

“Donations are down,” she said. “We struggle with what we have.”

The shelter doors at 3800 Kelley Highway could close within the next 30 days without intervention, Barton said.

“Fundraisers are not enough,” she said. “People need to give, and they have to make it a regular donation. People need to dig deep down and ask themselves why they can’t give. I don’t know what the answer is.”

To stay afloat, the shelter has over the years relied on dwindling funds from a savings account.

“We are a safe place for dogs and cats and other animals to be brought to, and it would be a very scary thing to not have the shelter here.” Humane Society Special Programs Coordinator Amber Neal said. “We need that community involvement and donations to survive.”

The Humane Society has been operating in Sebastian County since 1937. Today, the shelter houses an estimated 7,000 pets and potential pets a year, holding 300-400 animals on any given day. The Humane Society takes in stray dogs and cats, injured animals and pets whose owners are either unwilling or unable to take care of them. Also on the intake list are rats, rabbits, ferrets, horses and other animals in need of shelter.

Fundraisers are periodically held to support the Humane Society. Earlier this month, a canine beauty pageant called Cause of Paws Bark-b-que raised $20,000, according to Humane Society leaders. Another event taking place this month is the Fort Changers 5K, a charity race in which participants can donate food, cat litter and other supplies to the Humane Society. It will be held on Aug. 29.

The city of Fort Smith spends an estimated $300,000 each year to house its strays at the Humane Society.

Should the Humane Society close, the animals will be transferred to other outlets for adoption, Barton said. PetSmart, for example, has a charity program called Rescue Waggin’ in which animals from closed or overcrowded shelters are relocated to other areas for adoption.

- See more at: http://swtimes.com/news/humane-society-brink-bankruptcy-director-says#sthash.0zM8Lyln.dpuf"

By Thomas Saccente
Times Record • tsaccente@swtimes.com