Five Common Health Problems Facing Military Veterans

There are many things we deal with as a military family, some of these I have direct experience with and others are known to our friends.  This is an informative article addressing some of the common health problems facing our military veterans today.

Five Common Health Problems Facing Military Veterans
 Combat wounds are often much deeper than what the eye can see. From lingering pain and physical illness to mental and social health issues, military veterans face numerous health challenges related to their service. A team approach is the best way to address the unique health needs of veterans. An effective team includes professional healthcare providers, family members and the military community as a whole.
 Many of the physical complaints that returning soldiers report cannot be classified as a single health issue or medical disorder. Fatigue, pain and mental confusion are common examples. Medical experts believe a combination of these symptoms reflect the intensity of combat situations. Here are five common health problems that confront military veterans today.  
 Joint and Muscle Pain More than half of all post-deployment medical visits by American veterans address the lingering pain that soldiers feel in their backs, shoulders, knees and necks. Many veterans report chronic muscle pain as well as joint pain. According to the "Journal of Pain," regular exercise can reduce pain symptoms and prevent disability in later years.
 Hearing Impairment Hearing problems, including tinnitus ringing in the ears or head, are common effects of combat noise exposure. Heavy artillery fire, gunfire, loud engine rooms and military aircraft can permanently damage hearing. They also expose soldiers to harmful vibrations that can later cause pain and numbness in the back and hands. Hearing devices, medications and physical therapy are common treatments.
 Toxic Exposures Chemicals and other military exposures can cause permanent damage to veterans returning from war. Nerve agents, for example, can cause long-term damage to the heart and nervous system. Environmental toxins are also common in combat regions. Asbestos, a toxic material found in war-damaged older buildings, can pose serious health risks like lung cancer andmesothelioma. Veterans may be eligible for disability compensation if their health conditions are related to military exposures during service.
 Traumatic Brain Injury Traumatic brain injury (TBI) usually results from a blast or blow to the head. This signature combat wound from Afghanistan and Iraq disrupts brain functioning. It often leads to cognitive issues such as language or concentration problems. Veterans with TBI also suffer from headaches, memory loss, depression, irritability and post-traumatic stress disorder (PTSD). 
 Mental Health Issues PTSD is the most publicized mental health issue facing military veterans. It is far from the only one, however. Many war veterans develop serious mental problems including major depression, violent behavior and substance abuse. Along with mental disabilities, PTSD and other mental problems are linked to certain physical illnesses and sleep disorders. Veterans with PTSD also have an increased risk for dementia. 
 The unique health conditions that veterans face affect their work, family relationships and social interactions. Their health needs should be addressed sooner rather than later, since some conditions lead to the development of others over time. The Department of Veterans Affairs (VA) provides healthcare benefits, disability compensation, health education and other services to veterans and their families. For more information, visit the VA website here. 

This article was generously given by:
http://www.mesothelioma.com/blog/authors/emily/

Sweet and Spicy Tilapia

Sweet and Spicy Tilapia
2 Tbsp brown sugar
2 tsp chili powder (If you don't like it really spicy try 1 tsp)
1/2 tsp chipotle pepper powder
pinch of kosher salt (1/8 tsp or so)
a few turns of fresh ground pepper
6 frozen tilapia fillets (or fresh)

Preheat oven to 425 F.  Mix spices together crushing the brown sugar until all ingredients are incorporated.    Line a baking sheet with aluminum foil and spray with non-stick cooking spray.  Run warm water over the tilapia fillet pouches and then cut the plastic and place the fillets on the foil.  Equally divide the spice mixture over the fish and gently pat to evenly coat.  Place in the oven and bake for 15-20 minutes or until the fish is opaque and flakes easily with a fork.  If using fresh or completely thawed fish it will cook faster.

I had to scrape the spice off for my son to eat because it was too spicy for him, next time I will do less chili powder. Once I scraped it off he ate it just fine and said he liked the flavor.

Easy Bushman Bread Recipe

I wanted a healthy hearty bread to go with dinner on Sunday, but because I was going to be gone for 3 hours I wanted something that would hold up to a long rise.  This worked perfectly.

Print Recipe

Easy Bushman Bread

1 1/2 cup warm water
2 Tbsp butter, softened
1/2 cup honey
2 cups wheat flour
2 cups bread flour
2 Tbsp sugar
2 Tbsp cocoa powder
1 tsp salt
3 Tbsp cornmeal, plus some for dusting
2 1/4 tsp yeast

Place ingredients in the following order into a bread machine on the dough cycle: water, butter, honey, bread flour, wheat flour, cocoa, sugar, salt, cornmeal, and then yeast.  Run the bread maker on the dough cycle until complete.

Grease a large glass or plastic bowl and transfer the dough turning to coat.  Cover and let rise 1-3 hours.  Preheat your oven to 350 F.  Separate the dough into two equal parts and shape into oval loaves.  Place on a baking sheet dusted with cornmeal, and then dust the top with additional cornmeal.

Bake for 20-25 minutes or until the crust makes a hollow sound when tapped.

I shaped mine too large and more like circles so it took about 45 minutes to bake.  If you make them thinner and long more like a baguette they will bake quicker.

Fudge Frosting Brownies

Last night some friends had a wonderful time at a Pinterest Party!  Thank you Tonya!  We have decided we want it to be a monthly activity, it was so much fun.  Everyone brought a recipe that they found from Pinterest and then we did crafts we had seen and wanted to do from the site!  Talk about fun, I didn't want to go home :)

This is the recipe I made to take:

Katherine Hepburn Brownies

1/2 cup (1 stick) butter

1 oz unsweetened chocolate

1 tsp pure vanilla extract

3/4 cup flour

1 cup sugar

2 large eggs, slightly beaten

1/4 tsp salt

1/2 cup walnuts, chopped (I used pecans)

a handful of Mini-marshmallows

Position rack in the middle of the oven and preheat to 325 F.  Butter and flour an 8" square baking pan.

In a mixing bowl mix together sugar, eggs, and vanilla, whisk until well blended.  In another bowl combine flour and salt.  

Melt butter and chocolate in a double boiler, stirring until smooth.  Add in a stream to the egg mixture whisking constantly so you don't make scrambled eggs.  Stir in the flour just until blended.  Add the nuts.  Transfer the mixture to the prepared baking pan.

Bake for 35-40 minutes or until a wooden pick inserted in the center comes out sticky with just a few crumbs clinging to it but is not wet.  Do Not Overbake.  The edges start to pull away from the sides of the pan as well.

Remove the pan from the oven and add the mini marshmallows to the top of the brownies and put back into the oven, just until they begin to melt.  Do Not Brown.  (I used a large spreader and spread the marshmallows as soon as the pan is removed from the oven into an even layer so I could spread the frosting over the top. This step is totally optional.)

Let cool for 5-10 minutes and spread or drizzle fudge frosting over the top.

Fudge Frosting/Glaze

3/4 of a stick of butter (6 Tbsp)

1 1/2-2 Tbsp cocoa powder

3 Tbsp milk (I used evaporated milk since I had left over)

1/2 tsp vanilla

1/2 lb powdered sugar

Melt the butter in a small saucepan over medium low heat.  Add the cocoa powder and stir until smooth.  Add the milk, vanilla and powdered sugar.  Whisk until very smooth.

This frosting is quite thin, if you want it thicker, simply add more powdered sugar.

The original recipe was found at one of my favorite blogs Get Off Your Butt and Bake:

My Favorite Brownie

Luscious Layered Raspberry Delight

Tonight I am going to a church Christmas party and I signed up to bring a dessert.  I also realized I was running low on some of my staple things in my kitchen and I didn't really want to go to the store, so this was the perfect recipe for me to make.

Luscious Layered Raspberry Delight

12 oz box graham crackers
1 large box vanilla pudding and pie filling or 2 3 oz packages
milk to make pudding
2 cups Non-dairy whipped topping (1 8oz container with some left over)
2 21oz cans Raspberry Pie Filling (or a double batch of Homemade Raspberry Pie Filling)

Prepare the pudding with the amount of cold milk called for on the box, whisk for 2 minutes and let sit for 5 minutes until soft set.  With a large rubber spatula mix in the whipped topping until it is all incorporated.

Line a 9x15" glass pan with 1 pack of graham crackers, cutting to fit.  A serrated knife works the best to minimize crumbling.  If they do break just piece it together no one will ever know.  

Spread half of the pudding mixture on top of the graham crackers (about 3 cups).  

Make another layer of graham crackers and then spread the remaining pudding on top of the crackers.  

Feel free to lick the spoon and the bowl, but make sure no one is watching that would be embarrassing.  Wash up after your taste test.  

Put one last layer of graham crackers on top of the pudding.  Spread the raspberry pie filling (I used homemade) on the top and chill for at least 3 hours.

This recipe easily cuts in half, just prepare in a 9" square pan.


Luscious Layered Raspberry Delight

12 oz box graham crackers
1 large box vanilla pudding and pie filling or 2 3 oz packages
milk to make pudding
2 cups Non-dairy whipped topping (1 8oz container with some left over)
2 21oz cans Raspberry Pie Filling

Prepare the pudding with the amount of cold milk called for on the box, whisk for 2 minutes and let sit for 5 minutes until soft set.  With a large rubber spatula mix in the whipped topping until it is all incorporated.

Line a 9x15" glass pan with 1 pack of graham crackers, cutting to fit.  A serrated knife works the best to minimize crumbling.  If they do break just piece it together no one will ever know.  Spread half of the pudding mixture on top of the graham crackers (about 3 cups).  Make another layer of graham crackers and then spread the remaining pudding on top of the crackers.  Feel free to lick the spoon and the bowl, but make sure no one is watching that would be embarrassing.  Wash up after your taste test.  Put one last layer of graham crackers on top of the pudding.  Spread the raspberry pie filling on the top and chill for at least 3 hours.

This recipe easily cuts in half, just prepare in a 9" square pan.

Raspberry Pie Filling

I hate buying canned pie filling.  One because I don't really know what's in it, and two because sometimes it just tastes awful.  This is a fabulous recipe given to me by my Mother-in-law.  Don't be ashamed to lick the spoon, the pan, your fingers or anything else to save every last drop of this delightful pie filling!

Raspberry Pie Filling
3/4 cup sugar
3 Tbsp corn starch
1/2 cup cold water
3/4 cup warm/hot water
3 Tbsp Raspberry Jello
1 Tbsp lemon juice
1 12 oz bag frozen raspberries

In a heavy bottom pan mix the sugar and the corn starch.  Add the cold water and mix completely.  Add in the hot water and turn on the heat to medium-medium high.  

Cook stirring constantly until thick and transparent.  

Remove from heat and add the jello.  

Cook for 1 more minute.  

Turn off the burner, remove from heat and add the lemon juice.  

Add the frozen raspberries right in after you stir in the lemon juice and stir until all the pieces are broken up.  

This frozen berries help cool the pie filling for immediate use.

 

Raspberry Pie Filling
3/4 cup sugar
3 Tbsp corn starch
1/2 cup cold water
3/4 cup warm/hot water
3 Tbsp Raspberry Jello
1 Tbsp lemon juice
1 12 oz bag frozen raspberries

In a heavy bottom pan mix the sugar and the corn starch.  Add the cold water and mix completely.  Add in the hot water and turn on the heat to medium-medium high.  Cook stirring constantly until thick and transparent.  Remove from heat and add the jello.  Cook for 1 more minute.  Turn off the burner, remove from heat and add the lemon juice.  Add the frozen raspberries right in after you stir in the lemon juice and stir until all the pieces are broken up.  This frozen berries help cool the pie filling for immediate use.

Cherry Eggnog Scones with Almond Glaze

This morning I wanted scones for breakfast but I wanted to try something new and festive so this is what I came up with.  Hope you like it!

Print Recipe

Cherry Eggnog Scones with Almond Glaze

3 cups flour
1/2 cup sugar
1/2 tsp kosher salt
3 tsp baking powder
1/2 cup cold butter or margarine
2/3 cup dried cherries or cherry craisins
2 eggs, beaten
5-6 oz Eggnog
Raw sugar (Turbinado sugar)

Almond Glaze
1 cup powdered (confectioners) sugar
2 Tbsp milk
1/2 tsp vanilla extract
1/2-1 tsp almond extract

Preheat oven to 425 F.  Mix flour, sugar, salt, and baking powder.  

With a pastry blender cut in butter until a coarse meal.  

Stir in cherries.  

Add eggs and eggnog.  And mix as much as you can with a wooden spoon.  

Turn out dough onto a pastry mat and knead until the all the flour is incorporated.  

Divide the dough in half.  

Form each half into a 6" round. 

Sprinkle each round with a little of the raw sugar and lightly press into the dough. Cut into 8 wedges.  

Place on a baking sheet and bake for 12-15 minutes until starting to turn golden brown on top.  

Remove from the oven to a cooling rack.

 

Mix together the powdered sugar, milk, and extracts to make the glaze.  Once the scones have cooled drizzle over the top.