Nate Anton, Supplemental Nutrition Assistance Program—Education Instructor
“I teach nutrition to SNAP-Ed eligible youth and adults in the Peoria area. With the yearly increase of chronic diseases, many of which may be reduced with a healthier lifestyle, our programs are important for our community and country. Through instructing our clients in healthy eating, exercise, and budgeting, we hope to increase the likelihood that they lead a long and healthy life.”
Nate began his career with University of Illinois Extension in 2003. His work focuses on SNAP-Ed programs in Peoria County.
Illinois Central College, Associate of Arts
Illinois State University, Bachelor of Science
EXTENSION SNAP-ED FOCUS AREAS
- Illinois Junior Chefs, youth cooking school
- EAT.MOVE.SAVE educational booths, food pantries
- Catch (nutrition lessons) and Spark (exercise lessons) , K-2 and 3—5
- It’s Fun To Be Healthy, Preschools
EXAMPLES OF NATE’S PROGRAM PARTNERS
- Peoria Public Schools
- Peoria Head Start
- Mt. Zion Church Food Pantry
- Neighborhood House Community Center
FAVORITE SNAP-ED RECIPE
Tortellini and Bean Soup (makes about 6 cups of soup)
- 1 teaspoon olive oil
- 1 large white onion, chopped (makes about 2 cups)
- 1 small red bell pepper, chopped
- 3 cloves garlic, minced
- 1 teaspoon Italian seasoning
- 2/3 cup water
- 2 cups fresh spinach, chopped
- 1 can (14.5 ounces) kidney beans, drained and rinsed
- 1 can (14.5 ounces) reduced sodium chicken or vegetable broth
- 1 can (14.5 ounces) diced tomatoes
- 1 can (14.5 ounces) quartered artichoke hearts packed in water
- 9 ounces refrigerated cheese tortellini
- Wash hands with soap and water.
- Gently rub produce under cool running water.
- Heat the oil in a soup pot over medium heat
- Add onions, bell peppers, garlic, and Italian seasoning to pot.
- Sauté’, stirring occasionally, until the ingredients are tender (about 5 minutes)
- Add water, spinach, beans, broth, tomatoes, and artichokes to the pot
- Bring mixture to low boil. Lower heat and simmer for 2 minutes.
- Add the tortellini to the pot and cook until heated, about 7 minutes.
Nutrition facts available on eat-move-save.extension.illinois.edu