The Brain and Youth Sports – Well Wisconsin Radio

Well Wisconsin Radio – Monthly expert interviews on various health topics with professionals around the state. 

The Brain and Youth Sports 

Join your host, Morgan Meinen as she talks with Julie Stamm , Clinical Assistant Professor in the Department of Kinesiology at the University of Wisconsin Madison. Julie and Morgan will discuss the science behind repetitive brain trauma in sports, common misconceptions, and how parents can make informed decisions about sports to protect their children. We hope you’ll tune in!

  • Tuesday, August 24, 2021
  • Noon – 12:30 PM

REGISTER HERE

Episodes available on demand after the event!  Click here to access the Well Wisconsin Radio channel.

Just a reminder, participants would need to listen to two Well Wisconsin Radio shows in order to get credit for the Well-Being Activity. You do not have to listen to the program live in order to get credit – you can listen to the recorded program on the Well Wisconsin portal. 

Sustainable Fishing in Wisconsin – Well Wisconsin Radio

Well Wisconsin Radio – Monthly expert interviews on various health topics with professionals around the state.

Sustainable Fishing in Wisconsin

Join your host, Morgan Meinen as she talks with Sharon Moen, Eat Wisconsin Fish Outreach Specialist for the University of Wisconsin Sea Grant.  Sharon and Morgan will discuss why some fish choices are more sustainable than others, the health benefits of eating fish, contaminants, fish recipes and more!  We hope you’ll tune in!

  • Tuesday, July 27, 2021
  • Noon – 12:30 PM

REGISTER HERE

Episodes available on demand after the event!  Click here to access the Well Wisconsin Radio channel.

Just a reminder, participants would need to listen to two Well Wisconsin Radio shows in order to get credit for the Well-Being Activity. You do not have to listen to the program live in order to get credit – you can listen to the recorded program on the Well Wisconsin portal. 

July Well Wisconsin Challenge – Summer Bucket List

Fill your bucket this summer by doing things that feel good to you! Our Summer Bucket List Challenge has some great ideas or create your own. Set a goal and then get to fillin’ your bucket!

Track your fun for 30 days by checking 10 days off your bucket list. Click here for the form. Email your completed form to wellness@uwgb.edu.  

Treat yo’ self!

Self-care

  • Stargaze—contemplate just how amazing life is
  • Use PTO to leave work early to do your own thing!
  • Enjoy a book or magazine at your favorite cafe
  • Tap in to your artistic side with sidewalk chalk
  • Take a nap or read in the warm shade
  • Say “no” to something that feels stressful
  • Say “yes!” to something fun and indulgent
  • Relax in the bath, pool, hot tub, lake—you choose
  • Sit outside, close your eyes, and just listen

I like to move it, move it!

Active living

  • Dance to music that moves you
  • Beat the heat—get up for an early morning walk/run
  • Start your day with yoga in the sunshine
  • Walk to do an errand or get a summer treat
  • Try a NEW activity—geocaching, paddle boarding, etc.
  • Grab a friend and go for a bike ride
  • Work in your garden or yard
  • Hand wash your car
  • Go for a hike and have a picnic

Get ‘er done!

Goals, productivity, professional development

  • Get rid of 25 items from your house
  • Organize a space—don’t forget before and after photos
  • Set one professional or personal goal for the summer
  • Don’t check work email when you are on vacation
  • Make an emergency/natural disaster plan with family
  • Aim for a no-waste week—reduce, reuse, recycle
  • Listen to a professional/personal development podcast
  • Read an article that will help you toward a goal
  • Plan a fall/winter vacation

Sunday—fun day!

Weekend ideas with friends and family

  • Go camping
  • Visit a museum—pose like an exhibit (pictures!)
  • Catch a summer blockbuster to escape the heat
  • Have fun with animals—zoo, aquarium, or your pet
  • Go to an outdoor concert, festival, fair or sports game
  • Try an outdoor ropes course or ziplining
  • Go to brunch or have a picnic in the park
  • Visit a pool, river, lake, or coast for a water adventure
  • Tour your local town or a new city you want to see

For the love of full bellies!

Food and drink

  • Make a healthy, cool summer treat—share the recipe!
  • Organize a progressive dinner with some neighbors
  • Enjoy a treat from an ice-cream truck
  • Make real homemade lemonade (no powdered stuff!)
  • Eat your favorite summer produce—savor every bite
  • Have a BBQ and snap a photo of the grill master
  • Try a cold summer soup recipe
  • Make fruit popsicles
  • Pick up fruits and veggies from a farmers’ market

You do you!

Create your own list

  • ______________
  • ______________
  • ______________
  • ______________
  • ______________

Fall Food Challenge Winners

Thank you to everyone who participated in the Fall Food Challenge!  Almost 30 fall recipes were submitted.

Melissa Betke put together an eCookbook of all the recipes, which you can view by clicking here.

We had a random drawing for each week of the challenge, and here are the winners:

  • October 25 – 31 (Winter Squash recipe): Roshelle Amundson
  • November 1 – 7 (Root Vegetable recipe): Barb Tomashek-Ditter
  • November 8 – 14 (Cole Crop recipe): Denise Baeten
  • November 15 – 21 (The Trusty Spud recipe): Crystal Williams
  • November 22 – 28 (Thanksgiving Dish Makeover recipe): Laura Nolan

We also had a final drawing of all the entries, and Teri Ternes was picked.  Each participant will receive a UWGB cutting board, and the above winners will receive a kitchen/cooking item as well!  The participation incentives were paid for with wellness grant funds from the Department of Employee Trust Funds (ETF).

Thank you to Wellness Committee members Sherry Warren and Melissa Betke for their work on this challenge!

Cauliflower Stuffing and Roasted Vegetables Recipes

Cauliflower Stuffing
from Crystal Williams

Ingredients:

  • 1 large head cauliflower cut into small flowerets
  • 2 Tbsp avocado oil
  • 1 lb Italian sausage, crumbled
  • 1 Tbsp ghee
  • 1 onion diced
  • 4 cloves garlic, minced
  • 1/4 c. celery, sliced
  • 3 cups mushrooms (optional; I used 1/2 this much)
  • 1/4 c. pecans, roughly chopped (toast 5 minutes)
  • 1/2 tsp. dried sage
  • 1/2 tsp. poultry seasoning
  • 1/2 tsp. thyme salt pepper

Instructions:

  1. Preheat oven to 425 degrees.
  2. Drizzle cauliflower with avocado oil, season with salt and pepper and roast for 15-20 minutes.
  3. In a large skillet, add the ghee and cook sausage.
  4. Remove from pan with slotted spoon to separate dish.
  5. Add onions to pan and cook for 5-10 minutes until lightly caramelized.
  6. Add celery and cook to soften, then add garlic, cook a minute more. (Add more ghee if needed)
  7. Add herbs, add the sausage and roasted cauliflower to the pan. Toss together to heat through.
  8. Season with salt and pepper. Transfer to serving bowl and serve.

Makes 8 servings.

Note from Crystal: I thought it tasted pretty good but it didn’t sing the praises of my daughter making the original recipe. With the leftovers, I made it into soup.

 

Roasted Vegetables with Acorn Squash
from Sara Chaloupka

Ingredients:
  • Variety of vegetables – we used red cabbage, Brussel sprouts, carrots, bell pepper, and acorn squash (peeled)
  • Olive oil
  • Favorite spices and seasonings
Instructions:
  1. Cut up all produce into bite size pieces.
  2. Drizzles spices with oil and seasonings.
  3. Roast in oven.
Note from Sara: I roast vegetables often, but never thought to roast squash until this week. I did not see this ‘Fall Food Challenge’ until today, so unfortunately I did not get a picture of it. I can tell you that it was delicious though!

Savory Butternut Turkey Bacon Soup and Baked Squash Recipes

Savory Butternut Turkey Bacon Soup
from Roshelle Amundson

Ingredients:

  • 2 lbs of butternut squash
  • 2 large cloves of garlic- roasted or raw
  • 2 Tbsp butter
  • 6-8 strips bacon or turkey bacon (vegetarian option to use smoked gouda for bacon-y flavor)
  • 1/3 c Half & Half or milk for reduced cal/fat (I use almond milk)
  • 3-4 c chicken broth (or veggie)
  • Onion-optional
  • Salt & Pepper to taste

Directions:

  1. Roast whole or halved squash at 375 for 45 to 50 minutes.
  2. The skins will peel right off. (This is all so much easier than trying to cut and cube the gourd to boil it)!
  3. Saute garlic in butter (add onion if elected), add broth and softened, de-seeded squash.
  4. Use immersion blender or mash by hand until pureed consistency; allow to simmer.
  5. Prepare bacon to preference. Slice and add to soup.
  6. Continue to simmer.

** At this ratio the soup has a fluid but thicker consistency like split pea soup; easy to modify with increased squash or broth. Add half-and-half or milk slowly stirring in and allowing to simmer. Salt and pepper to taste. Serve & enjoy!

Note from Roshelle: This recipe can be made vegetarian/vegan/diary-free by swapping out broth selection, cream for almond milk, smoked gouda (bacon flavor) for turkey bacon, etc. as applicable. Using almond milk or skim over cream thins out the soup for those who don’t like a split-pea thick texture and reduces fat. I have served this to many people, including campus potlucks, and it is always a hit–particularly with those whom are craving savory over sweet butternut-based soup. It’s a fall favorite!

Baked Squash
from Olivia Raasch

Ingredients:

  • 1 Acorn Squash
  • 2 Tbsp Butter
  • 2 Tbsp Brown Sugar

Directions:

  1. First, fill a pan with an inch of water. (Make sure throughout baking that water remains in the bottom of the pan.)
  2. Then cut the squash in half and clean out the seeds.
  3. Place both halves (cut side down) in the inch of water.
  4. Put the pan in the oven at 400 degrees for 30 minutes or until the squash is soft to touch.
  5. Take the squash out, flip over so they look like bowls, and place 1Tbsp butter and 1 Tbsp brown sugar in the center of each half.
  6. Place back in oven and bake for 5 minutes.
  7. Remove from oven and enjoy!