Workshops by MyWay to Health
Benefits-eligible employees are invited to participate in these workshops to learn new information, practice a new skill or connect with colleagues who are passionate about wellness.
2024 Workshops
The MyWay to Health team is joining Makeba Williams, MD, FACOG, MSCP to discuss strategies to manage menopausal symptoms. We will review the physical changes in the body and how to prioritize wellness through this phase of life. Learn more about this hybrid workshop and register!
Make the ‘back-to-school transition’ a little smoother this year by planning ahead for busy weeknights. Join the MyWay to Health team for a cooking demonstration to learn meal planning and cooking tips to take the hassle our of dinnertime. Learn more about this hybrid workshop and register!
The MyWay to Health team is joining Krista Jarvis, LPC, CST from WU Psychiatry to tackle the complexity of emotional eating. Learn about the strategies and resources available to you so that you can take steps to feel positive about your eating habits and get back on track with your health goals. Learn more about this hybrid workshop and register!
When it’s cold outside, we often crave foods that warm us from the inside out. For some of us, these comfort foods don’t always provide nutrition that aligns with our health and wellness goals. Join the MyWay to Health team for a cooking demonstration showcasing modifications to some of our favorite comfort foods. We are increasing the nutrition but still enjoying the comfort they provide. Learn more about this hybrid workshop and register!
Past Workshop Videos
MyWay to Health Video Series
Curry in a Hurry
Ingredients:
1 Tablespoon minced garlic (1 tsp dried)
1 Tablespoon minced ginger (1 tsp dried)
1 15-ounce can light coconut milk
3 Tablespoons green or red curry paste (to taste)
1 bag frozen mixed vegetables (about 3 cups, may substitute fresh)
1 15-ounce can garbanzo beans, drained and rinsed
Directions:
1. In a large skillet or Dutch oven, lightly sauté garlic and ginger in a splash of water.
2. Add coconut milk, and whisk in curry powder. Warm through stirring occasionally, about 5 minutes.
3. Meanwhile, steam vegetables in the microwave. Drain any excess water.
4. Add drained chickpeas and cooked vegetables. Stir to combine, and cook a few minutes longer to heat through.
5. Serve with brown rice, quinoa, or cauliflower rice. If you desire, garnish with cilantro, green onions, a wedge of lime, or chopped cashews.
The physical distance between work and home has disappeared for many of us. It is important to create different types of “distance” between work and home to sustain work-life balance. Check out this video to learn strategies to create this balance.
This video discusses ways to manage worry, an uncomfortable state we might find ourselves experiencing more regularly these days. Watch for a few tips to help manage your emotions.
How we treat ourselves after we engage in a behavior we wish we didn’t is more important than the behavior itself. Watch this short video for more on this overlooked aspect of health and wellness.
Black Bean Burger Recipe
Ingredients:
1 can (14 ounces) black beans, drained, rinsed and patted dry
½ tbsp olive oil
½ onion
½ bell pepper
2 garlic cloves
½ tsp paprika
¼ tsp chili powder
½ tsp onion powder
½ tsp garlic powder
Salt and pepper to taste
1 Tbsp Sriracha
1 egg
½ cup bread crumbs or oats flour
Optional: feta cheese or sweet potato pure instead of egg for vegan version.
Directions:
1. Preheat oven to 325°F. Spread beans evenly onto a lined baking sheet and bake for 10-15 minutes until slightly dried out.
2. Meanwhile, sauté olive oil, chopped pepper, onion, and garlic over medium heat until peppers and onions are soft, about 5-6 minutes.
3. Combine all ingredients, except black beans in a large bowl or in a food processor. Stir everything, then add black beans. If using a food processor pulse the mixture, or use a fork to mash the black beans.
4. Form patties, recipe makes about 4.
5. To grill: Place patties on greased aluminum foil and grill 5-8 minutes on each side or preheat oven to 375°F and bake for 10 minutes each side.
6. Serve with your favorite toppings.
In this video, you’ll learn about 2 tools you can use to gain confidence in the way you are caring for yourself during this time.
Keep these tips in mind before heading to the grocery store to avoid “impulsive” shopping and to prevent forgetting a kitchen staple.
Ingredients:
1 ripe banana
½ cup oats
1 egg
1 Tbsp peanut butter
1 tsp cinnamon
1 tsp vanilla
¼ cup almond milk
½ tsp baking soda
½ tsp baking powder
Preferred toppings
Instructions:
- Add all ingredients to a blender and blend until smooth, about 1 minute.
- Spray and heat your pan. Add ¼ of batter at a time, cook for 2-3 minutes or until tiny bubbles appear around the edges and flip.
- Serve with jelly, peanut butter or your favorite fruit.
Sleep plays an important role in our physical and mental health. This video offers tips to help improve the quality of your sleep.
Cutting your own pineapple at home is quick and easy with these simple tips.
Empty out your veggie drawer by whipping up a batch of easy, portable, freezable egg muffins.
Ingredients:
½ cup ground turkey sausage, such as Jimmy Dean’s Fully Cooked Turkey Sausage Crumbles
1 green bell pepper, chopped
1 red bell pepper, chopped
12 eggs
½ cup reduced-fat cottage cheese
½ cup reduced-fat shredded cheddar cheese
Directions:
1. Preheat oven to 350. Spray a muffin pan generously with cooking spray.
2. In a large bowl whisk eggs together. Stir in cottage cheese.
3. Add bell peppers, turkey sausage, and cheddar cheese.
4. Pour egg mixture into muffin pan –about 3/4 of the way full.
5. Bake for 30 minutes. Remove from muffin pan immediately. Then allow to cool 3-4 minutes before serving.
Tip: These egg cups hold up great in both the refrigerator and the freezer. Warm in the microwave or in the oven, serve with fruit, and a whole-wheat English muffin for a quick and delicious breakfast option.
This recipe is a simple twist on a typical bean burger and that makes for a delicious topping to a salad or enjoy on a bun.
Recipe from Health.com: Mediterranean Chickpea Patty
Ingredients:
1 (15.5-ounce) can chickpeas, rinsed and drained
1/2 cup fresh flat-leaf parsley
1 garlic clove, chopped
1/4 teaspoon ground cumin
1/2 teaspoon kosher salt, divided
1/2 teaspoon black pepper, divided
1 egg, whisked
4 tablespoons all-purpose flour, divided
2 tablespoons olive oil
1/2 cup low-fat Greek-style yogurt
3 tablespoons fresh lemon juice
8 cups mixed salad greens
1 cup grape tomatoes, halved
1/2 small red onion, thinly sliced
Pita chips (optional)
Directions:
1) Pulse first 4 ingredients and 1/4 teaspoon each salt and pepper in a food processor until coarsely chopped and mixture comes together. Transfer to a bowl, add egg and 2 tablespoons flour; form into 8 (1/2-inch-thick) patties. Place remaining flour in a small dish and roll patties in it with floured hands; tap off excess flour.
2) Heat oil in a nonstick skillet over medium-high heat. Cook patties for 2-3 minutes per side or until golden.
3) Whisk together the yogurt, lemon juice, and remaining salt and pepper. Divide greens, tomatoes, onion, and patties evenly among 4 plates; drizzle each salad with 2 tablespoons dressing. Serve with pita chips, if desired.
Watch this video for recommendations on how to best store your fresh produce. For more tips, click here.
Ingredients:
2 15-ounce cans chickpeas (garbanzo beans), rinsed and drained
Nonstick cooking spray
1 teaspoon ground cumin
¼ teaspoon kosher salt
¼ teaspoon ground red pepper
⅛ teaspoon onion powder
½ teaspoon garlic powder
Directions:
1) Preheat oven to 400°F.
2) Wrap chickpeas in a towel and lightly roll the chickpeas to loosen their skins. Discard any skins.
3) Combine chickpeas and spices. Place parchment on top of a baking sheet and coat with cooking spray. Arrange chickpeas on top and mist with cooking spray again.
4) Bake for 15 minute increments until they are brown and crisp.