1. 2) Fat
When using dairy items like milk,
cream cheese and butter, look for
“Reduced Fat” or “Non-fat” items. This
tip can really make a difference in
your baked goods. Check out how
CookingLight used it in their
cheesecake recipe in this issue!
3) Sugar
Use natural sweeteners like Stevia.
They have fewer calories and are
sweeter than refined sugar. I recently
started using Stevia’s baking refined
sugar substitute called Pyure.
4) Grains
Use whole grains for items such as
rice and bread. In recipes requiring
flour use wheat flour. Whole grains
leave you fuller longer which keeps
you from eating more. They also
provide the body with energy more
adequately than other grains.
By: Corey Williams
Eating healthy is always a challenge.
That challenge becomes increasingly
difficult during the holidays but it
does not have to. Eating healthier
does not mean giving up your
grandmother’s famous stuffing
recipe or not indulging in the new
cheesecake recipe you found. You
can still enjoy all the foods you love
without all the guilt by making a few
small changes in the recipes.
Here are a few of my tricks you can
use in your kitchen year-round:
1) Salt
Look for mixes or canned items that
are labeled “Reduced Sodium”. If you
rinse the contents before cooking
sodium can be reduced even more.
Use sea salt instead of table salt be-
cause it is less processed and actual-
ly adds more flavor than regular salt.
“Tweaking” for Health: Making Small Changes for
a Healthier Recipe
“Be Hoopful” Club Makes Exercise Fun
Did you know that hula hooping
can burn up to 400 calories per
hour? Hula hooping is an excellent
form of cardio that
not only works your
core muscles but
your arms and legs
as well. One of the
best parts of using
hula hooping as a
form of exercise is
it does not feel like exercise
because it is so much fun!
Hoop Dance was taught this fall
at Brigade Boys & Girls Club. Hoop
dance is a form of hula hooping
where one “flows” from one trick to
another. The origins
of Hoop Dance date
back to a Native
American tribe in
Canada. Hooping has
been around for
centuries and is not
going anywhere! It is
not just for kids - it can be enjoyed
by adults too!
By: Carrie Kehoe
...We Put the ’Y’ in Healthy
The Healthy Herald
December 2014 Issue
Inside this
Issue:
 Healthy Recipe
Tips
 “Be Hoopful” Makes
Exercise Fun
 Chocolate
Cheesecake Recipe
 Staff Spotlight
 BWW Team Up For
Kids
Mike Capps
Unit Director/Athletic
Director
mcapps@brigadebgc.org
Corey Williams
Triple Play Coordinator
B.S. Community Health
Education
cwilliams@brigadebgc.org

2. Serves 16 (serving size 1 wedge)
Time: 1 hour and 30 minutes
Ingredients:
Crust:
1 cup Packaged chocolate cookie crumbs
2 tablespoons of sugar
1 tablespoon butter or stick of
Margarine, melted
Low-fat cooking spray
Filling:
1/2 cup Dutch Process cocoa
3 (8 ounce) blocks fat-free cream cheese,
softened
1 (8 ounce) block 1/3 less fat cream cheese,
softened
1/2 cup low-fat sour cream
1 1/4 cups sugar
3 tablespoons whole wheat flower
2 teaspoons vanilla extract
2 large eggs
2 large egg whites
16 chocolate-coated coffee beans (optional)
Preparation:
Preheat oven to 325°
To prepare crust, combine first three
ingredients in a bowl; toss with fork until
moist. Press mixture into the bottom of a
9-inch spring form pan with cooking spray.
To prepare filling, beat cheeses and sour cream
at high speed in a mixer until smooth. Add 1
1/4 cups of sugar, flour, and vanilla; beat well.
Add eggs and egg whites, 1 at a time, beating
well after each addition. Stir in cocoa.
Pour mixture into prepared pan; back at 325°
for 1 hour and 5 minutes or until almost set.
Cheesecake is done when the center barely
moves when pan is touched. Remove from
oven; run a knife around outside edge. Cool to
room temperature. Cover and chill at least 8
hours. Garnish with coffee beans if desired.
Nutrition Facts:
Calories: 241
Calories from fat: 30%
Fat: 8 grams
Protein: 10.3 grams
Carbohydrates: 30.8 grams
Sodium: 386 mg
Calcium: 147 mg
Recipe by CookingLight
Mocha-Chocolate Cheesecake
The Cheerleading and Flag Football
program not only keeps participants
physically active but it
builds character by
teaching social skills,
sportsmanship,
responsibility, work
ethic, and leadership.
Local talented
volunteers serve as
coaches for football. On
our staff, Mrs. Shanrieka
Freeman-Cooper coaches
our cheerleaders and Mr.
Mystique Singleton aides
Athletic Director, Mike Capps, with the
organization of flag football.
Buffalo Wild Wings’ Team Up For Kids Supports Brigade
Brigade Boys & Girls Club
received a $3,000 grant for our ALL STARS
flag football program as part of Buffalo Wild
Wings' Team Up For
Kids initiative and
partnership with Boys &
Girls Clubs of America.
We want to extend a
special thank you to our
local Buffalo Wild Wings
off Carolina Beach Road.
Participants must
commit to two days a
week for about an hour
and a half. The program
began October 1st and will run until
our Super-bowl on December 12th.
Page 2The Healthy Herald
If you have any comments or topics you would like The Healthy Herald to address, you
may email us at cwilliams@brigadebgc.org or call (910) 791-4282
Aleigh
Fisher
Intern
UNCW
Aleigh is a senior at UNC-
Wilmington receiving her B. A.
in Psychology. Aleigh chose
to do her internship at
Brigade Boys & Girls Club
because she loves working
with children and believes in
Brigade’s mission. When
asked how she incorporates a
healthy lifestyle into her life
Aleigh answered, “I frequent
the gym as much as I can and
I keep an eye on the foods I
eat but do not obsess about
dieting.” Aleigh balances a
busy schedule and manages
her stress by planning things
she needs to get done while
also making time to do things
she enjoys such as reading.
Staff Spotlight:
A Special Thanks to the Following Triple Play Sponsors: