Jump into Summer - Tips from our Hospital's Health and Wellness Calendar

Vanessa Masters, Prevention and Screening Services - June 15, 2019

Did you know Thunder Bay has more hours of sunlight annually than other Ontario cities with 2,121 hours and 305 days?

Make the most of these sunny days with these free activities:

  • Hike to Silver Falls at Silver Falls Provincial Park (10km route).

  • Cool off at one of Thunder Bay’s four splash pads (County Park, Franklin Street Park, Marina Park, North End Park).

  • Listen to some tunes at Live on the Waterfront (Wednesdays at Marina Park in July and August).

  • Celebrate Pride Month at the Pride Parade and Pride in the Park on June 15 and 16.

June Staff Feature - Shelly Brown, Stroke Nurse, Regional Stroke Program


As one of the world’s fastest growing sports, Stand-Up Paddleboarding (SUP) is a perfect summer activity for Shelly Brown (Stroke Nurse, Regional Stroke Program). The sheer number of accessible inland lakes and proximity to Lake Superior enables us to paddleboard as often as we want in Northwestern Ontario. “Tuesday evenings at Boulevard Lake was a great time for my friends and me to gather and share a paddle together,” said Shelly.“Paddling helps improve our balance, provides a full body workout and helps us connect with nature. It’s a fantastic way to exercise while we play!”

Farmers’ Market Salad

Recipe from our Hospital’s Fresh Market

Come out to the Fresh Market every Wednesday from 11:00 am – 1:00 pm from June 19 to October 9 located in the Hospital’s cafeteria courtyard!

1 medium-large sweet potato, diced

2 tsp olive oil

Salt and pepper

4 cups greens of your choice

1 ½ cups shredded red cabbage

1 ½ cups halved cherry tomatoes

½ cup thinly sliced radishes

1 cup thinly sliced cucumber

1 avocado thinly sliced

½ cup fresh basil leaves, chopped


Lemon Basil Dressing

Juice of 3 lemons

1 clove garlic

1 tsp Dijon mustard

2 tsp honey

½ cup extra virgin olive oil

¼ tsp salt

¼ tsp pepper

  1. Preheat oven to 400°F. Line a baking sheet with parchment paper. Add sweet potatoes, olive oil, and desired amount of salt and pepper. Toss. Bake for 25 minutes or until done.

  2. To make the dressing, add the lemon juice, basil, garlic, Dijon mustard, honey, olive oil, salt, and pepper to the food processor or blender and blend until smooth.

  3. To assemble salad, place greens in a large bowl. Top with roasted sweet potatoes, red cabbage, cherry tomatoes, radishes, cucumber, and avocado. Garnish with fresh basil leaves and drizzle with desired amount of dressing. Serve immediately!


*All content from this article can be found in our Hospital’s 2019 Health and Wellness Calendar. To date, the Calendar has featured over 300 staff members from all areas and disciplines of the Hospital, capturing the many ways they choose to stay healthy.

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