Gellert Global Group Wellness Newsletter Q2 2018

Q2 2018

NEWSLETTER

atalanta + camerican + jf braun + de medici + finica + khi + swiss chalet fine foods + tipico

Welcome to the quarterly summer edition of our newsletter. In this newsletter, we focus on the benefits that this summer season has to offer. It is a great time to enjoy extra health benefits that come with the warm, sunny season.

Summer tends to fly by, so enjoy it while doing things that are beneficial to your mental, emotional, and physical health.

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THE GELLERT GLOBAL SUMMER WALKING CHALLENGE 125 EMPLOYEES ACROSS 29 TEAMS PARTICIPATING! Winners will be announced the week of September 4th, 2018 SUMMER WALKING TIPS

Don’t let the summer heat keep you from getting outside for a walk! Use these tips to keep yourself safe and cool while you walk outside this summer.

DRINK WATER

Drink one or two glasses of water about 15 minutes before you start walking. You should also carry a water bottle with you while you walk to maintain hydration. Even if you do not feel thirsty, your body may still need liquids.

EARLY OR LATE

Avoid walking in the middle of the day when the temperature is highest and the sun is brightest.

Walking before or after work may help you avoid the hottest times.

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USE THE SHADE

Try to walk on shaded walking trails instead of blacktop and sunny sidewalks. Wear hats with visors, sunglasses and sunscreen to protect your eyes and skin from the sun.

WALK THE CORRECT WAY

The correct posture and stride are important to prevent strain and injury while walking.

SHORT STEPS

When walking quickly, take short steps instead of long strides to reduce the risk of straining your leg muscles.

BEND YOUR ARMS

Bend your arms at 90 degrees and let them swing naturally to add

balance, power and speed to your walk.

CHIN UP

Your chin should be parallel to the ground with your eyes focused on the ground ahead of you about 10 to 20 feet.

STAND STRAIGHT

Walk with relaxed shoulders without leaning. If you feel a strain in your lower back, you are probably not in a comfortable position.

SUMMER HEALTHY LIVING The perfect time to improve your health is during the warmer, longer days of summer!

GIVE YOUR DIET A BERRY BOOST Have a cup of mixed fresh berriesblackberries, blueberries, or strawberries -every day. They’ll help you load up on antioxidants, which may help prevent damage to tissues and reduce the risks of age-related illnesses.

Berries also have tons of fiber, which helps keep cholesterol low and may even help prevent some cancers.

BERRIES help you load up on antioxidants, which may help prevent damage to tissues and reduce the risks of age-related

ENJOY THE EARTH AND STRESS LESS To improve your stress level, plant a small garden, cultivate a flower box, or if space is insufficient, plant a few flower pots outside.

GET OUTSIDE TO EXERCISE Pick one outdoor activity- going on a hike, taking a nature walk, playing games such as tag with your kids, cycling, roller-blading, or swimming – as an alternative to the gym.

Outdoor activities can lead to enhanced feelings of energy and diminished fatigue, anxiety, anger, and sadness compared to similar activity conducted indoors.

block at least 99% of ultraviolet A and B rays.

Sunglasses can help prevent cataracts, as well as wrinkles around the eyes.

GET UP EARLY It will enhance your productivity for the day!

VOLUNTEER Take time out of your summer to give back to your community. Charity organizations such as Habitat for Humanity, town beautification projects, or a charity run are always in need of volunteers.

DRINK FRUIT DETOX WATER Detox waters can help reduce inflammation, boost energy, cleanse the liver, support digestion and weight loss, and promote healthy skin.

Wear sunglasses that block at least 99% of ultraviolet A and B rays.

BE GOOD TO YOUR EYES When outdoors, protect your eyes and wear sunglasses that GGG Wellness Newsletter May 2018

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Essential Summer Recipes

by Triad to Wellness

Italian Pasta Salad What’s a summer barbecue without a delicious pasta salad? Our Italian Style Pasta Salad is a perfect addition to almost any meal. Filled with veggies, whole grains, a zesty dressing and fresh herbs, this salad is a must-have on the menu. Plus, it adds an extra nutritional boost to compliment whatever you throw on the grill.

And for the pasta lover who cannot tolerate wheat, this gluten-free version of a traditional summer recipe is just as yummy as the real thing! You will love it for the taste of it and your body will love it for the health of it!

Prep Time: Cook Time: Total Time: Servings:

10 minutes 15 minutes 25 minutes 6 servings

Ingredients • 1 (8 ounce) package Banza chickpea penne • 2 cups green beans, snipped and cut into 1/2” pieces • 1 teaspoon olive oil • 1 1/2 cups cherry tomatoes, sliced in half • 1 (15 ounce) can cannellini beans, drained and rinsed • 1/2 red onion, diced • 2 tablespoons basil, to garnish

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Dressing: • 2 tablespoons red wine vinegar • 3 tablespoons extra virgin olive oil • 1 1/2 teaspoons Dijon mustard • 1 small garlic clove, minced or 1/8 tsp garlic powder • 1 teaspoon oregano • 1/4 teaspoon sea salt Instructions 1. Fill a large pot 3/4 way full with water over medium heat. Add salt.

Blanch the green beans in boiling water for 2 minutes then rinse under cold water or add to a bowl filled with ice and water. Then add the pasta to the boiling water and prepare pasta al dente as directed. Add 1 teaspoon olive oil to the pasta mixture and stir well. Set aside.

2. In a salad bowl, combine the pasta and green bean mixture with cherry

tomatoes, cannellini beans, and red onion.

3. In another small mixing bowl, add red wine vinegar, olive oil, Dijon mustard, garlic, oregano and sea salt, and whisk until emulsified. Pour dressing over pasta; toss and serve.

Season with salt and red pepper flakes as desired.

BLENDED BURGERS How do you boost the nutritional value and flavor of the traditional hamburger?

Try our Blended Portobello Hamburger! This kid-friendly meal is packed full of healthy ingredients, making it an ideal choice when the family requests more burgers on the barbecue. Blending mushrooms into traditional “meat-only” dishes adds flavor and nutrition. Try it with these burgers or meatballs, meatloaf, tacos, soups and more! Mushrooms are low in calories, fat and cholesterol but high in antioxidants and flavor.

Prep Time: 10 minutes Cook Time: 15 minutes Total Time: 25 minutes Servings: 5 hamburgers Ingredients • 6 ounces or 2 large Portobello mushrooms* • 1 tablespoon + 2 teaspoons olive oil • 1/4 cup onion, diced • 1 clove garlic, minced • 1 pound lean ground beef, grass-fed • 1 tablespoon Dijon mustard • 1/4 teaspoon sea salt Toppings • 5 whole wheat or gluten-free buns • 5 tomato slices • 5 romaine or butter lettuce leaves Instructions 1. Preheat grill to medium heat. Grease grill with 1 tablespoon olive oil using a paper towel or pastry brush.

2. Place the mushrooms on a cutting board, and carefully remove mushroom stems with a paring knife. Scrape out the inside portion, and place the mushrooms into a food processor and pulse until pureed.

Place the pureed mushrooms onto a paper towel to remove any excess moisture, and set aside.

3. In a medium-size cooking skillet over medium-high heat, add 2 teaspoons olive oil, onions, and garlic.

Sauté until soft.

4. Add mushrooms and sauté for 5 minutes, or until golden brown.

Remove from heat and place into a medium size mixing bowl to cool, about 5 minutes.

Dijon mustard, and salt to the mushroom mixture, and combine with a spatula.

6. Divide evenly into 5 lightly packed balls. Using clean hands, gently flatten the balls into patties approximately ¾ inch thick and 4 inches in diameter.

7. Place burgers on a preheated grill and cook burgers over medium heat for about 5 minutes on each side, or until the internal temperature is 160°f or desired doneness.

Serve with desired toppings.

Recipe Notes *Sautéing mushrooms before adding them to the ground meat enhances the flavor of the mushrooms, however, if you are short on time, it is not a necessary step.

5. Mix in ground beef, 5

OUR RAFFLE WINNERS FROM MAY SLEEP BETTER MONTH

Atalanta: Greg Dellosso

Finica: Kathleen Swirla

Tipico: Erica Sevilla

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Camerican: Maria Bustos

Swiss Chalet: Celiana Rodriguez

KHI: Soledad Soto