Nate Anton staff photo
Posted by

Nate Anton, Supplemental Nutrition Assistance Program—Education Instructor

nanton@illinios.edu

“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.

EDUCATION

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)

Ingredients:

  • 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

Preparation:

  1. Wash hands with soap and water.
  2. Gently rub produce under cool running water.
  3. Heat the oil in a soup pot over medium heat
  4. Add onions, bell peppers, garlic, and Italian seasoning to pot.
  5. Sauté’, stirring occasionally, until the ingredients are tender (about 5 minutes)
  6. Add water, spinach, beans, broth, tomatoes, and artichokes to the pot
  7. Bring mixture to low boil. Lower heat and simmer for 2 minutes.
  8. Add the tortellini to the pot and cook until heated, about 7 minutes.

Nutrition facts available on eat-move-save.extension.illinois.edu

 

 

Snapshot Hard Copy