POSITION: Graduation Coach, First Year Advisor
YEARS AT OU: 6
HOW DO YOU STAY WELL: My definition of wellness does not include the measure of my body weight or pant size. I define my personal wellness by my desire to stay active, maintain positivity, and promote self-care on a daily basis. I love staying active by engaging in different fitness activities like yoga, kickboxing, running, strength & conditioning, and sports. Recently, I became a NETA certified group fitness instructor. I currently coach F45 and Cardio/Strength HIIT at Sarkeys Fitness Center. I also coach a kickboxing class at Steel Gym in Norman. To my fuel my activities, I choose to prepare my own healthy recipes and explore new culinary options. I don't like weighing myself down with negative thoughts or behaviors. I choose to live life with a light-hearted and humorous attitude to cultivate my positive mindset. I promote my self-care to not only enhance my well-being, but be the best version of myself for my family, friends, co-workers, and students on campus.
FAVORITE PART OF OU WELLNESS: The OU Wellness program has encouraged me to think holistically about my wellness practice. I enjoy attending lunch and learns, participating in biometric screenings, and being a part of the OU Wellness community on campus. I recently started the PACAA OU Wellness group for campus advisors. We engage in wellness discussions facilitated by OU Wellness, share healthy recipes, participate in a Wednesday Walk group, and practiced yoga. We are promoting advisors to focus on their daily well-being, so we can better serve our students. OU Wellness provided a number of resources for the PACAA OU Wellness group and we are very thankful for the support!
FAVORITE HEART HEALTHY RECIPE: Baked Sweet Potato with Black Bean Chili and Chipotle Tahini sauce Vegan recipe - courtesy of Fit Men Cook Cookbook ***This is a meal prep recipe for lunch or dinner
5 small sweet potatoes
1 can black beans (I like jalapeno flavored beans)
2 TBSP olive oil
1 TBSP garlic
1/3 cup red onion
1 celery stalk diced
Sea salt and pepper
3 TBSP tahini
1 TBSP olive oil
Juice of 1 lemon
3 TBSP chipotle sauce (sauce from chipotle in adobo can)
1 tsp ground cumin
Sea salt and black pepper to taste
Garnish: Cilantro, sliced jalapeno
1. Preheat oven to 400 F. Line a baking sheet with parchment paper
2. Wash sweet potatoes; poke a few holes in them with a fork and place them on the baking sheet. Bake in oven until they are tender and can easily be pierced with a fork, 50 to 55 minutes
3. To a large nonstick skillet over medium heat, add the olive oil, garlic, onion, and celery. Cook until the onion begins to brown, about 3 to 5 minutes.
4. Add black beans and stir mixture together. Allow mixture to simmer.
5. Whisk tahini ingredients together. Cover and set aside in the fridge. To make it thinner, add freshly squeezed lemon juice or water 1 TBSP at a time until you reached desired consistency 6. Slice open a baked sweet potato and fluff the flesh with a fork. Top with a serving of black bean chili mixture, and following by a tsp or two of chipotle tahini. Garnish if desired.