Author: Jolene Truckenbrod

Stick with water today

DrinkWaterMany of the drinks you’ll encounter today contain lots of calories and few, if any, nutrients. Non-diet soft drinks, energy or sports drinks, fancy coffees, and other beverages sweetened with sugar can mean extra pounds over time. In fact, the U.S. Department of Agriculture says people consume about 400 calories per day in beverages. So today, try drinking only water, both with and between meals.

Sticking with zero-calorie water is an easy way to cut calories and get a jump on your weight-management goals. Plus, water is usually an inexpensive option. Drink water from the tap at home—it’s the cheapest way to stay hydrated. When you’re headed out and about, fill a water bottle and toss it into your bag or backpack. You can refill it throughout the day. Bonus: You’ll help the environment by reducing waste.

Article from the StayWell Company, LLC

Make a dish with mushrooms!

It may not seem like it on the surface, but mushrooms can be pretty marvelous. They come in a variety of shapes and sizes that can add flavor and texture to salad, soups, stews, sauces, and more. An essentially fat-free food, mushrooms provide essential nutrients—B vitamins, potassium, and the antioxidant selenium—with very few calories.

Research or make your favorite mushroom recipe today, or give this recipe a whirl to add more mushrooms to your diet.

Mushroom Barley Soup

Ingredients

  • 3 cups fresh mushrooms, any varietyThree White Mushrooms on White Background
  • 1 tsp. olive oil
  • 1 tsp. light margarine
  • 1 cup chopped onion
  • 1 cup quick barley
  • 4 cups vegetable broth
  • 2 cups water
  • 1 14.5-oz. can petite diced tomatoes
  • 1 carrot
  • 1/4 cup chopped fresh parsley or other herb

Directions

  1.  Brush mushrooms to remove any soil that may be clinging to them. Rinse under cool water and drain. Trim stems and cut into bite-sized pieces, remembering that mushrooms shrink when cooked.
  2. Heat olive oil and margarine in a large soup pot. Add onion and mushrooms. Stir until onion is wilted and mushrooms give up their moisture.
  3. Add barley, broth, water, and tomatoes. Simmer for 15 minutes or until barley is tender.
  4. Turn off heat. Use a vegetable peeler to put thin strips of carrot into soup. Add parsley. Serve immediately.

Serves eight. Each serving contains about 120 calories, 1 g fat, 0 mg cholesterol, 199 mg sodium, and 0 g carbohydrates.

Recipe from the StayWell Company, LLC

Health Choice on campus July 18 & 19

On July 18th from 9am-1pm and July 19th from 10am-2pm our Health Choice Representative, Samuel McIntyre, will be on campus to review your individual long-term care benefits and options. If you are interested in learning more about Long-term Care and wish to discuss your individual benefits and options, please contact Samuel directly at (920) 540-2340 or via email at sjmcintyre@healthchoice.com.

The Department of Employee Trust Funds has approved an optional Long-Term Care insurance benefit for all State of Wisconsin, University of Wisconsin and UW Hospital and Clinics employees and annuitants. This benefit option not only covers care in a nursing home or assisted living facility but more importantly it was designed to do everything possible to keep you in your own home and give you choices.

Congress has put the seal of approval on long-term care insurance by providing tax incentives to purchase long-term care insurance policies and making it more difficult to qualify for Medicaid long-term care benefits.  It’s legislation like this that makes it hard to ignore long-term care, an issue that has moved center stage as a national crisis. Many people, in fact, say that long-term care is the real health care crisis in this country.

Long Term Care Insurance covers services that are typically not covered by health insurance but are vital for the patient. For example, assistance with activities of daily living (e.g. walking, eating, bathing). This plan provides financial protection from the rising costs of long-term care. Coverage covers voluntary caregivers, home health care, assisted living, nursing homes, and adult day care.

Eligibility

Long Term Care Insurance is available to employees, your spouse or domestic partner, your parents, and your spouse’s or domestic partner’s parents. To be eligible you must be a Wisconsin Resident.

Enrollment

You may apply for coverage at any time during your employment. There is no open enrollment period because each application is subject to medical underwriting.  Some illnesses or pre-existing conditions may make you ineligible for coverage. However, once your policy is issued, coverage will not be limited or excluded for any pre-existing conditions or illnesses.

When:

  • Wednesday, July 18th at 9:00 a.m. to 1:00 p.m.
  • Thursday, July 19th at 10:00 a.m. to 2:00 p.m.HealthChoice

Where: University Union, Wequiock Room (101A)

What: Employees can meet with Samuel McIntyre, Health Choice Representative to discuss Long-Term Care

More information about Long-Term Care online: https://www.wisconsin.edu/ohrwd/benefits/other-benefits/

Please contact Samuel at (920) 540-2340 or via email at sjmcintyre@healthchoice.com with any questions.

 

 

Student employee hours limit decreases to 20 hours June 24th through July 7th

Just a reminder that the student employee hours limit will decrease to 20 hours per week for two weeks, June 24th to July 7th.  The hours limit will increase back to 40 hours per week starting July 8th.  The hours limit is in place to make sure we are in compliance with the Patient Protection and Affordable Care Act (ACA).

Please review the 2018 Student Bi-Weekly Payroll Schedule at http://www.uwgb.edu/UWGBCMS/media/hr/files/StudentBiWeeklyPayrollSchedule2018.pdf

If you have any questions, please contact us at payrollandbenefits@uwgb.edu or ext. 2390.

Broccoli and Walnut Salad

Nuts provide a host of health benefits, including lowering cholesterol levels, reducing risk for heart disease and stroke, better weight control, and lower insulin needs for people with diabetes.

This nutty salad is chock full of vegetables and complementary flavors.

IngredientsBroccoli

  • 3 cups roughly chopped broccoli florets
  • ½ medium head cauliflower, roughly chopped
  • 1 cup raisins
  • 3/4 cup chopped onions
  • 1 small red bell pepper, seeded and thinly sliced
  • 1/2 cup chopped walnuts
  • 1/4 cup red wine vinegar
  • 1/4 cup olive oil
  • 6 to 12 large lettuce leaves
  • 2 beefsteak tomatoes cut into wedges

Directions

  1. In a large mixing bowl, combine the broccoli, cauliflower, raisins, onions, bell pepper, and walnuts.
  2. In a separate bowl, whisk together the vinegar and olive oil.
  3. Toss with the combined salad ingredients and serve on lettuce leaves with tomato wedges on individual salad plates.

Makes 6 servings
Each serving contains 271 calories, 16 g fat, 0 mg cholesterol, 37 mg sodium, 32 g carbohydrates.

Recipe from the StayWell Company, LLC

Employees have unlimited Kress access during summer

Just a reminder that UW-Green Bay employees have unlimited access to the Kress Events Center until the end of summer.  Summer hours, through August 31st, are as follows:

  • Monday to Thursday: 6:30 a.m. to 9:00 p.m.Kress
  • Friday: 6:30 a.m. to 4:30 p.m.
  • Saturday: 8:00 a.m. to 12:00 p.m.
  • Sunday: Closed

Also, employees have unlimited access to free group fitness classes during summer.  Click on this link to view the summer group fitness schedule: http://www.uwgb.edu/kress-events-center/fitness-programs/class-schedule/

Please contact Alex Reichenberger, Fitness Coordinator at the Kress Events Center (reichena@uwgb.edu or ext. 2836) with any questions.

Student Acknowledgement Form No Longer Required as of July 1st

In an effort to increase efficiency, new student employees will no longer need to complete a Student Employment Acknowledgement Form as of July 1, 2018; however, student employees are still responsible to monitor their hours worked each week to ensure compliance with the hours limitations.  The hours limitations have not changed and are shown on the Student Employee Payroll Schedule, and the Student Employment Operational Policy is still in effect.

Please contact Human Resources at hr@uwgb.edu or ext. 2390 if you have any questions.

Grilled Salmon Steaks

IngredientsSalmon

  • 2 salmon steaks, about 6 ounces each
  • 2 tablespoons dipping sauce
  • 1 teaspoon cooking oil

Directions

  1. Heat grill to hot and rub grids with cooking oil.
  2. Baste steaks with sauce.
  3. Cook 5 minutes.
  4. Turn once and baste again.
  5. Cook 5 minutes more.
  6. Fish should be opaque throughout (145°F internal temperature).

Serves 2 (Gluten-free)
Each serving contains about 295 calories, 31 g protein, 17 g fat, 7 g carbohydrates, 0 g fiber, and 343 mg sodium.

This recipe is gout-friendly because it contains food moderate in purines. Meat, poultry, and fish intake should be limited to 1 to 2 servings per day.

Recipe from the StayWell Company, LLC

Eat fruit before bed today

No, we’re not messing with you. If you don’t believe us, believe the National Sleep Foundation, which reports that eating certain fruits may help you fall Kiwiasleep faster and wake up less often.

The key ingredient here is a hormone called melatonin, which helps regulate your sleep/wake cycle. When you eat foods that have a lot of melatonin, you may sleep more soundly. And, lucky you, some of the foods that contain melatonin include delicious fruits like tart cherries, bananas, pineapple, and oranges.

If you’re looking for something even more specific, try eating kiwi. A study showed that eating two kiwis before bed can increase your sleep duration by an hour over the course of a month if you have insomnia. And since kiwis taste like candy, you’re getting a double dose of goodness—deliciousness and slumber!

Article from the StayWell Company, LLC