Lentil Chili



  • 2 Tbsp. olive oil
  • 1 medium onion, chopped
  • 1 large red bell pepper, chopped
  • 5 cloves garlic, minced
  • 4 tsp. chili powder
  • 1 (16 oz.) bag of brown lentils
  • 2 (14.5 oz.) cans no-salt diced tomatoes
  • 1 bay leaf
  • 2 (32 oz.) cartons vegetable stock or chicken stock
  • ⅓ cup fresh chopped cilantro
  • sea salt and fresh ground black pepper
  • Optional toppings: sour cream, cheddar cheese, croutons, tortilla chips, avocado


  1. In a large heavy duty dutch oven, heat olive oil over medium heat. Add onion and red bell pepper; saute the vegetables for 8 minutes or until soft and lightly browned, stirring occasionally.
  2. Stir in garlic and chili powder; cook for 1 minute.
  3. Add lentils, tomatoes, bay leaf and stock. Season with salt and ground black pepper, to taste. Bring to a boil, lower the heat to medium-low and simmer, partially covered for 30 minutes or until lentils are tender. Remove from the heat and discard the bay leaf.
  4. Transfer 3 cups of cooked chili into a food processor and process until pureed; add the pureed chili back into the remaining chili and stir to combine. Taste for salt and pepper.
  5. Stir in cilantro and serve.

Recipe provided by Carese Walczyk, UWGB Dietetic Intern

Stress Management Lunch ‘n Learn



Almost 30 employees attended the Stress Management Lunch ‘n Learn on Thursday, November 3rd and learned about positive and negative stress, three types of stress (physical, chemical and emotional), and the ‘snowball’ effect of changing one behavior for the better.  For example, eating healthier can lead to having more energy, which can lead to exercising more and sleeping better at night, which can lead to a healthier body which can handle stress better and has less dependence on prescription drugs.

The doctor also promoted the benefits of drinking plenty of water.  Did you know that we should drink half our body weight in ounces?  So, if your body weight is 160 pounds, you should drink 80 ounces of water per day.  Assuming you have 16 waking hours per day, that is just 5 ounces per hour.  If we only drink when our body tells us it is thirsty, our body would be in a persistent state of near dehydration, which doesn’t lead to a healthy body.

We also learned that drinking one alcoholic drink per day can be beneficial, and our emotional stress depends on how we percieve a situation and respond to it.  Everyone has a go-to destressor, such as relaxing with a glass of wine or a beer, going for a run, reading a book, watching a movie, browsing Pinterest, etc. It is important that we know what our destressor is, and use it when our body is maxed out.

Thank you to Dr. Logan Andera, D.C. of Cornerstone Chiropractic and Kendall Howard of Wellness Champions for the interesting, helpful and funny presentation, as well as buying us lunch!


Wellness Webinar – Healthy Eating for Effective Weight Loss


Maintaining or losing weight is not an easy task, especially as we age and your metabolism slows down.  While there are no “silver bullet” remedies for effective weight management, understanding how your metabolism works, balancing a healthful diet with exercise and establishing realistic goals can provide you with a foundation roadmap for sustainable success.

Learning Objectives:

  • Understanding BMI and waist circumference
  • Finding the balance: food and exercise
  • Explore how your metabolism works
  • Healthy eating tips and strategies
  • Avoiding holiday pitfalls

When: Wednesday, November 16, 2016

Time: 12:00 to 12:45 p.m.

Location: CL 735

No need to RSVP – feel free to join us and bring your lunch! :)

Campus to Campus Challenge – Week Four Results


During week four, 34 employees participated in the Campus to Campus Walking Challenge, and as a group we logged 2,378,411 steps!  During week four, we walked from Alburquerque, New Mexico to Tulsa, Oklahoma to Nashville, Tennessee to Charleston, West Virginia!  The average steps per team member per day was 9,993. Did you know that not only is walking one of the easiest ways to exercise, but moderate-intensity walking for 30 minutes or more each day can lower your blood pressure, help you maintain a healthy weight, lower your risk for heart disease and stroke, and improve your mood!  During week four, Ron Kottnitz, Jayne Kluge, Jeff Krueger, Lea Truttmann, and Barb Tomashek-Ditter had the highest number of steps.  Keep exercising and enjoying this mild fall weather!

Campus to Campus Challenge – Week Three Results


During week three, 34 employees participated in the Campus to Campus Walking Challenge, and as a group we logged 2,559,863 steps!  A Wellness Committee member suggested that we try to walk across the United States next.  During week three, we walked from Los Angeles, California to Phoenix, Arizona to Alburquerque, New Mexico and most of the way to Tulsa, Oklahoma!  The average steps per team member per day was 10,755. Did you know a typical pair of tennis shoes will last 500 miles of walking?  As a team, we would have worn out two and half pairs of shoes! During week three, Jayne Kluge, Ron Kottnitz, Lea Truttmann, Barb Tomashek-Ditter, and Jeff Krueger had the highest number of steps.  Let’s see how far we get during week four!

Stress Management Lunch ‘n Learn


The Wellness Champions will be presenting a Lunch ‘n Learn on the topic of Stress Management on Thursday, November 3rd at Noon to 12:45 p.m. in the 1965 Room.  They will be providing a complimentary lunch catered by Chartwells to attendees, and this lunch ‘n learn is limited to 40 attendees.  Please click here to RSVP by Friday, October 28th.

Annual Benefits & Wellness Fair

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Thank you to everyone who attended the Annual Benefits & Wellness Fair on Friday, October 21st.  Over 30 vendors were on hand to answer questions and provide information.

Cooking Demonstration Lunch ‘n Learn


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On October 18th, we watched Chef Corey Arndt prepare apple butternut squash soup with cinnamon creme, and learned about nutrition, cooking and preparation tips from Registered Dietician, Jolene Sell, and Chef Corey.  The soup was delicious and healthy, and everyone enjoyed seconds!  Thank you to Chef Corey Arndt, Jolene Sell, and Chartwells for presenting and sponsoring this cooking demonstration!

Campus to Campus Challenge – Week Two Results


During week two, 34 employees participated in the Campus to Campus Walking Challenge, and as a group we logged 2,402,582 steps!  A team member suggested that we try to walk to each Horizon League school next.  During week two, we walked from UW-Green Bay to UW-Milwaukee to the University of Illinois at Chicago to Valparaiso University to Northern Kentucky University to Wright State University to Youngstown State University to Cleveland State University to the University of Detroit to Oakland University and part of the way back to UW-Green Bay!  The average steps per team member per day was 10,095, which is about five miles!  During week two, Ron Kottnitz, Jayne Kluge, Barb Tomashek-Ditter, and Jeff Krueger had the highest number of steps.  Great job team!

Cooking Demonstration Lunch ‘n Learn


Please join us as Chartwells Chef Corey shows us how to prepare apple butternut squash soup with cinnamon crème.  Chef Corey will provide preparation and cooking instructions, and Registered Dietician, Jolene Sell, will share nutritional information.  We will also get to sample the soup!

When: Tuesday, October 18th at Noon to 12:45 p.m.

Where: 1965 Room, University Union

This lunch ‘n learn is limited to 30 attendees.  Please click here to RSVP.  

Sponsored by Chartwells and the Wellness Committee