at healtheast ways to wellness in woodbury

A part of Fairview Health Services.

COOKING andWELL-BEING CLASSES

APRIL – JUNE 2019

at HEALTHEAST® WAYS TO WELLNESS IN WOODBURYOpen to the public

discoverw2w.org

WAYS to WELLNESS

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Discover your WELL-POWER at Ways to Wellness and be the best YOU! Our expert staff is here to guide you whether you want to lose weight, improve your fitness, reduce your stress, or get a jump-start on improving your health and well-being. It’s all about you, so get started today on your journey.

A MESSAGE FROM THE FOUNDER:

Nothing is more important than your personal health and well-being. It is my hope that Ways to Wellness can help you discover just how good you can feel and challenge you to step out of your comfort zone to try something new. Nothing inspires me more than having a client stop by my office to share their personal journey and what they have learned along the way. Come join our community. You won’t regret feeling the Well-Power within you!

OUR INTEGRATIVE PROGRAMS INCLUDE*:<Functional nutrition<Cooking classes<Personal training<Nutrition consultations<Chef consultations<Pilates reformer<Yoga and meditation<Group fitness<Massage<Community acupuncture<Life coaching<Metabolic calorie assessment<VO2 Submax and max testing<BOD POD® (body composition

measurement)

GET STARTED TODAY:You can schedule a complimentary consultation to learn about our broad range of services, or simply book your cooking or well-being class.Call 651-232-1926 or visit discoverw2w.org.

SAVE WITH COOKING CLASS “BUNDLES”3-pack of cooking classes: $1385-pack of cooking classes: $199

* Services at Ways to Wellness are not covered by insurance, but you may be able to use your Health Savings Account (HSA) with a qualifying referral.

Brenda Navin Senior Director, Community Health and Well-Being

COOKING and WELL-BEING CLASSES


LOCATION:HealthEast Ways to Wellness 1825 Woodwinds Drive, Woodbury, MN 55125

REGISTRATION:Available online at healtheast.org/wellnessrsvp. Prepayment required.

PHONE:651.232.1926

EMAIL:[email protected]

WEBSITE:discoverw2w.org

CANCELLATION POLICIES:Well-being classes may be cancelled prior to 72 hours of class for a full refund or credit. Well-being classes cancelled with less than a 72-hour notice will be lost.

Cooking classes are nonrefundable. Cooking classes can be cancelled more than one week in advance for credit towards a future class. Cooking classes cancelled with less than seven days’ notice will be lost (due to advance preparation and purchasing). If Ways to Wellness cancels a class, a full refund will be granted by request.

Weather: Generally, Ways to Wellness does not cancel classes due to weather. Please plan ahead if your preference is to NOT drive in inclement conditions.

HOW TO REGISTER

** If you are a HealthEast Employee and you wish to enroll yourself in a class, please fill out a Wellness Dollar Agreement Form, found on the Infonet (click on Employee Tools, select Employee Well-being, click on Ways to Wellness, and then the Wellness Dollars Agreement Form). This form is both your registration and payment. Wellness Dollars are nontransferable.

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APRILSOUTH AFRICAN FLAVOR SAFARI Tuesday, April 2, 5-7 p.m.Instructor: Guest Chef Joy SorichCost: $59 per personThe cuisine of South Africa is as colorful and diverse as its geography and wildlife. Join us to experience an explosion of sweet and savory flavors as we dive headfirst into these cultural creations. Menu: Curried Lamb Stew; Savory Corn Muffins; Mixed Green Salad with Rooibos Dressing; South African Guava Ice Cream

IT’S “ALE” ABOUT THE FOOD Wednesday, April 3, 6-8 p.m.Instructor: Chef Jeremy ReinickeCost: $59 per personWe often say food and wine are best friends. But these beers are NOT third wheels! Tonight, we are going to learn about a few locally produced ales and the foods that love them. Menu: Grilled Buffalo Wings with Handmade Sauce; Szechuan and Rosemary Hanger Steak with Dijon and Roasted Potato; Grilled Pizza with Tomato, Prosciutto, and Manchego Cheese

BRUNCH OF CHAMPIONS! Saturday, April 6, 10 a.m.-noonInstructor: Guest Chef Joy SorichCost: $59 per personAround here, we LOVE to brunch! So today we are going to walk you through a quick and easy brunch menu that is sure to impress your guests and make you look like a pro. Menu: Oven-Roasted Veggies; Breakfast Sausage and Eggs; Green Salad with Champagne Vinaigrette; Low-Carb Pear and Cranberry Muffins; Mimosas

FLOURISH: START WHERE YOU AREMondays, April 8, 15, 22, and 29, 4-5 p.m.Instructor: Lisa Somerville, NBC-HWCCost: $149 per person, includes signed copy of “Start Where You Are” journal by Meera Lee PatelLocation: Ways to Wellness Group Fitness RoomLooking to manage stress and build resiliency? Would you like to increase self-esteem, reduce stress, and improve your quality of life? This series may be for you! You will experience clarifying breathing techniques, mindfulness, guided movement and meditation, and expressive writing.

THE FRUGAL CARNIVORE Thursday, April 11, 6-8 p.m.Instructor: Chef Jeremy Reinicke Cost: $59 per personProviding high-quality meat for you and your family can get expensive. Today we will explore ways to save BIG when shopping for meat. Then we will explore common butchery skills and practice proper protein cookery as well. Menu: Eight Cut and Spatchcock Chicken; Chateaubriand and Filet Mignon; Pork Loin Chops; Fillet of Salmon

= Class requires full participationAll cooking classes have some element of participation.

= Wine or beer tasting Available at cooking classes when indicated.

Blue indicates COOKING CLASS

Green indicates KIDS COOKING CLASS

Pink indicates WELL-BEING CLASS



PASTA WORKSHOP Tuesday, April 16, 5-7 p.m.Instructor: Chef Jeremy ReinickeCost: $59 per personNo store-bought pasta can come close to the flavor and quality of the pasta you can make with your own hands. In this class, you will prepare, cook, and enjoy your own from-scratch pasta.Menu: Fettuccini with Alfredo Sauce; Ravioli with Ricotta and Spinach; Tortellini with Protein-Packed Pasta Sauce; Sautéed Spätzle

INTRO TO PILATESWednesday, April 17, 5-6 p.m.Instructor: Megan Green, RD, LDCost: FreeHave you ever wondered what the Pilates reformer is all about? Come try it out for yourself! In this free introductory class, our STOTT-certified Pilates reformer instructors will teach you the five basic principles of Pilates and guide you through foundational movements on the reformer. Learn why the reformer is easy to adapt, making it beneficial for all levels of exercisers, from beginners to athletes and everyone in between! Spots are limited; reservations required.

ROBIN ASBELL’S GREAT BOWLS OF HEALTH Tuesday, April 23, 6-8 p.m.Instructor: Chef and Author Robin AsbellCost: $59 per personYou’ve seen her on “Twin Cities Live” and you’ve most likely seen her work in local publications or read one of her 11 cookbooks. Robin joins us tonight to teach you firsthand how to make recipes from her 2016 book, “Great Bowls of Food”. Menu: Savory Porridge with Grilled Sausage, Greens and Eggs; Big Buddha Bowl with Avocado, Kale, Beets, and Turmeric Dressing; Native Wild Rice Bowl with Smoked Fish, Squash, and Mushrooms; Roasted Vegetable Bowl with Hazelnut Gremolata

WHERES THE BEEF?! Thursday, April 25, 6-8 p.m.Instructor: Chef Jeremy ReinickeCost: $59 per personIt’s right here at The Kitchen Table! Learn how to cook restaurant-quality steaks and recreate these iconic steakhouse side dishes in your own kitchen. Menu: New York Strip Steak with Caesar Salad; Filet Mignon with Grilled Asparagus; Ribeye Steak with Loaded Mashed Potato

ACUPUNCTURE IN THE PREVENTION OF CAREGIVER BURNOUTThursday, April 25, 6-7 p.m.Instructor: Peng Her, Licensed AcupuncturistCost: FreeLocation: Community RoomThis free information session is directed toward health care professionals and caregivers. Working long shifts and providing attentive care can be exhausting. You find yourself constantly fatigued, exhausted, and your ability to be fully present with your loved ones begins to wane. You are getting plenty of sleep and yet you cannot seem to get enough of it. Regardless of the exercise and diet you plug into your busy week, you don’t quiet feel at your best. Acupuncture might be your solution. Come and learn more about traditional Chinese medicine in a fun and interactive way. Bring your stiff neck, back, and shoulders for on-the-spot demonstrations.

QUE SYRAH SHIRAZ Tuesday, April 30, 6-8 p.m.Instructor: Chef Jeremy ReinickeCost: $59 per personTonight, we will be enjoying some dangerously good Australian-inspired dishes. And we couldn’t explore Australia without paying tribute to Australia’s most prolific varietal — Shiraz! Wine pairing experience included. Menu: Macadamia Crusted Barramundi with Charred Orange and Mixed Green Salad; Sticky Pork Ribs with Port Wine and Plum Sauce and Roasted Potato Wedges; Shepherd’s Pie with Sweet Peas, Okra, and Green Beans

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MAYMASTER MY KITCHEN: EIGHT-PART COOKING COURSETake command of your kitchen!You and your family deserve healthy, nutritious, and delicious meals that the whole gang will want to eat. This comprehensive culinary school-style course will help you develop the skills and knowledge you’ll need to properly nourish your family as quickly and easily as possible. Cooking skills of all levels are encouraged to attend.Wednesdays: May 1, 8, 15, 22, 29, and June 5, 12, and 19Time: 6-8 p.m.Instructor: Beth Dierkhising, RD, LD, and Chef Jeremy ReinickeCost: $349 for all 8 classes

Food for Thought: May 1, 6-8 p.m.Break down the differences between whole and convenience foods with the dietitian. We will discuss macronutrients and the role they play in our bodies. Menu: Arugula Salad with Sweet Corn and Avocado

“Convenient” Cooking: May 8, 6-8 p.m. How much time are you saving by making boxed, canned, bagged, and frozen meals? And what’s really in them anyway? We’re going to do a side-by-side comparison of prepackaged meals versus their scratch-cooked competitors. You will taste the difference, and a dietitian will explain their nutritional differences. Menu: Boxed Mac-n-Cheese; Bagged Rice; Boxed Hamburger Casserole versus Scratch Cooked

Planning and Prepping: May 15, 6-8 p.m.Learn recipe reading, common abbreviations, substitutions, and conversions. The dietitian and chef will show you how to take the stress out of meal planning and get you in and out of the supermarket. Planning and prepping skills will put dinner on the table in a snap.

Introduction to Basic Kitchen Skills: May 22, 6-8 p.m.A solid understanding of the basics can transform your kitchen into a fun and inviting place. Advance your knife skills, handling, and maintenance. Measuring and proper cooking temperatures will also be discussed. Menu: Buttermilk Ranch Dressing; Classic Hummus; Greek Cucumber Sauce; Pico De Gallo

Foundation of Flavor: May 29, 6-8 p.m.Herbs, spices, and seasonings are pretty much the same thing, right? WRONG! In this session, we will explore the wonderful world of flavor. We will also discuss oils and vinegars, brines, and marinades and how they can be used most effectively. Menu: Sautéed Pork Loin with Asparagus; Mixed Green Salad

Classic Cooking Techniques: June 5, 6-8 p.m.What does it mean to grill, fry, sauté, roast, poach, braise, and poêler? In this class, you will learn about these seven classic cooking techniques and how to best utilize them in your kitchen.Menu: Braised Chicken; Sautéed Asparagus and Red Bell Peppers; Poached Egg; Grilled Zucchini

Fresh off the Farm: June 12, 6-8 p.m.Variety IS the spice of life! But it is also the key to balanced nutrition, especially when it comes to fruits and veggies. Chef will grab an armful of fresh, nutritious, and seasonal veggies and show you how to apply the appropriate cooking technique to make those veggies all they can be!

Protein Powerhouse: June 19, 6-8 p.m.Properly cooking, resting, and carving meat is important for flavor, texture, and overall enjoyment. But this is more than just a MEAT class! We will also be exploring seeds, nuts, grains, and legumes as important sources of protein. Menu: Mixed Green Salad with Quinoa, Tomato, and Cucumber; Filet Mignon; Halibut; Red Beans and Rice



WEEKENDER’S BRUNCH Friday, May 3, 10 a.m.-noonInstructor: Guest Chef Joy SorichCost: $59 per personAround here, we LOVE to brunch! So today we are going to walk you through a quick and easy brunch menu that is sure to impress your guests and make you look like a pro. Menu: Oven-Roasted Veggies with Chicken; Spring Green Salad; From-Scratch Granola; Mixed Berry Parfaits; Mimosas

ROYAL MOTHER’S DAY TEA Saturday, May 4, 1-3 p.m.Instructor: Guest Chef Joy SorichCost: $59 per personWho is more deserving of a royal afternoon tea than our mothers? Upon arrival, you and Mom will be greeted with a glass of sparkling wine. Four courses and a brief talk about tea history and brewing will follow. This class is a combination of demonstration and hands on, with plenty of time for sipping, eating, and conversation. Menu: Apple and Blue Cheese Salad; Curried Chicken Salad; Dill and Salmon; Cucumber and Minted Cream Cheese Sandwiches; English Scones with Devonshire Cream, Lemon Curd, and Strawberry Jam; Fresh Berries; Assorted Teas

TACO TUESDAY!!! Tuesday, May 7, 6-8 p.m.Instructors: Chef Jeremy ReinickeCost: $59 per personIn the spirit of Cinco de Mayo, Taco Tuesday is keeping the party alive! Tonight, we’re going to crank up the salsa music and learn all about the fundamentals of from-scratch, handmade tacos. Menu: Tacos Al Pastor (Grilled, Marinated Pork Roast with Pineapple); Barbacoa Tacos; Shredded Chicken Tacos; Homemade Corn Tortillas; Mexican Guacamole; Salsa Verde; Pico De Gallo.

COUPLES MASSAGE CLASSFriday, May 10, 7 p.m.Instructor: LeeAnn Marie, Licensed Massage TherapistCost: $49 per coupleLocation: Ways to Wellness Group Fitness RoomBring a loved one and connect in a fun, new way. Learn and practice a sampling of simple Swedish and Shiatsu massage techniques that you can continue to share with one another for years to come. Nurture each other and relax in this one-of-a-kind well-being class taught by a licensed massage/Shiatsu therapist and energy work enthusiast. Wear comfortable clothing. We will be working on chairs, mats, and pillows in the Group Fitness Room.

HERE’S TO MOM: A CHAMPAGNE TOASTFriday, May 10, 5-7 p.m.Instructor: Jeremy Reinicke Cost: $59 per personShow Mom just how much she means to you by giving her the gift of an experience for Mother’s Day. Tonight, we will honor all of those amazing women as we sip fine French sparkling wine and put together a bunch of creative and fun canapés (fancy appetizers on toast or bread).Menu: Grilled Shrimp with Citrus Aioli and Scallion on Grilled Baguette; Smoked Salmon Crostini with Mascarpone, Honey, and Pear; Date and Walnut Scone with Fig and Gorgonzola; Mini Chorizo Tostada with Tomato, Avocado, and Microgreens

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INTRO TO PILATESTuesday, May 14, 4-5 p.m.Instructor: Beth Dierkhising, RD, LDCost: FreeHave you ever wondered what the Pilates reformer is all about? Come try it out for yourself! In this free introductory class, our STOTT-certified Pilates reformer instructors will teach you the five basic principles of Pilates and guide you through foundational movements on the reformer. Learn why the reformer is easy to adapt, making it beneficial for all levels of exercisers, from beginners to athletes and everyone in between! Spots are limited; reservations required.

ROBIN ASBELL’S SUPER SUMMER SALADSTuesday, May 14, 6-8 p.m.Instructor: Chef and Author Robin AsbellCost: $59 per personYou’ve seen her on “Twin Cities Live” and you’ve most likely seen her work in local publications or read one of her 11 cookbooks. Robin joins us tonight to teach you firsthand how to make hearty salads that contain all the components of a WHOLE meal. Menu: Minted Fattoush Salad with Chickpeas; Gado Gado Salad with Peanut Sauce; Pepita Cilantro Quinoa with Black Beans; Spring Salad with Lox, Radishes, Raspberries, and Cress

MEMORIAL DAY BASH!!! Tuesday, May 21, 6-8 p.m.Instructor: Chef Jeremy ReinickeCost: $59 per personHere in Minnesota, Memorial Day marks the beginning of warm weather, rooftop patios, and weekends at the cabin. We’re here to inspire you to keep the cabin cuisine fresh and flavorful all season long. Menu: Walleye Tacos with Lemon Aioli and Shaved Purple Cabbage; BLTA Chicken Salad Lettuce Wraps with Greek Yogurt and Dill; Bourbon BBQ Chicken and Veggie Grill Packs

INTUITIVE BODYTuesday, May 21, 11:30 a.m.-12:30 p.m.Instructor: Lisa Somerville, NBC-HWCCost: $25 per personReplenish with deep relaxation practices. This class combines biofeedback with guided imagery known as autogenics, allowing you to increase your self-awareness of body and to enter into a near-hypnosis state of calm. Please wear comfortable clothing. Yoga mats, cushions, bolsters, and blankets will be provided.

SENSATIONAL SUSHI! Thursday, May 30, 6-8 p.m.Instructor: Chef Jeremy ReinickeCost: $59 per personLearn all about the foundations of great sushi. We will cover common sushi terminology, how to make the perfect sushi rice, how to slice the fish, and proper rolling (maki) and shaping (nigiri) techniques. Menu: Salmon and Tuna Nigiri; Cucumber Roll; Spicy Tuna and Rainbow Rolls

I’VE GOT THE “BREWS” Friday, May 31, 6-8 p.m.Instructor: Jeremy ReinickeCost: $59 per personWe are cranking up the volume tonight! The playlist is loaded with blues tunes and dishes from the home of the blues: the Deep South. A few craft beer pours will harmonize with the food and make this evening one to remember!Menu: Buttermilk Biscuits and Sausage Gravy; New Orleans BBQ Shrimp-n-Grits; Memphis-Style BBQ Chicken with Cajun Potato Salad; Chicken and Andouille Gumbo with Cornbread



JUNELET’S BRUNCH Saturday, June 1, 10 a.m.-noonInstructor: Guest Chef Joy SorichCost: $59 per personAround here, we LOVE to brunch! So today we are going to walk you through a quick and easy brunch menu that is sure to impress your guests and make you look like a pro. Menu: Oven-Roasted Veggies with Salmon and Eggs; Spring Green Salad; From-Scratch Granola; Mixed Berry Parfaits; Mimosas

EXERCISE FOR WEIGHT LOSSWednesday, June 3, 6:30-7:30 p.m.Instructor: Kirk Anderson, CPTCost: $25 per personLocation: Ways to Wellness Group Fitness RoomStart your weight loss journey today! Have you wanted to start a full body transformation but just don’t know how to begin? Learn how to build workouts designed to increase your metabolism, keep your heart rate in the correct range, and promote lean muscle growth! This class is half-lecture and half-exercise. Please dress accordingly.

ASIAN POWER BOWLS Thursday, June 6, 6-8 p.m.Instructor: Chef Jeremy Reinicke Cost: $59 per personThe healing power of food is a common thread woven throughout many Asian cultures for centuries. Join us as we explore the unique and healing ingredients used in these popular Asian-inspired Power Bowls.Menu: Edamame Power Bowl with Quinoa and Miso Ginger Dressing; Sriracha, Peanut, and Tofu Power Bowl with Maple and Coconut; Asian Chicken Power Bowl with Radish, Avocado, and Snow Peas.

HIKE – YOGA – MEDITATIONSaturday, June 8, 8-11 a.m.Hiking: 8-9 a.m.Yoga and meditation: Start between 9:15 and 9:30 a.m.Instructor: Justin Julson, CHWC, CPTCost: $69 per personLocation(s): Hiking portion: Park in the parking lot located on the northern end of Point Douglas Road along Highway 61. Yoga and meditation portion: Meet at Ways to Wellness after the hiking experience.As the date approaches, Justin will send out more information.

What sounds better than going for a hike in nature, doing some yoga, developing a little mindfulness, and wrapping it all up by enjoying some cool refreshments? Not much, in our opinion. We will be hiking for roughly an hour at Battle Creek Park on the cross-country ski trails, and then we will do our gentle yoga and meditation class at Ways to Wellness in the Group Fitness Room. After class we will socialize and enjoy healthy snacks and drinks in The Kitchen Table.

SPRING ROLL FLING! Thursday, June 13, 6-8 p.m.Instructor: Chef Jeremy ReinickeCost: $59 per personWho doesn’t like a crisp, fresh spring roll? In this class, we will practice our knife skills and learn how to prepare nutritious and kid-friendly spring rolls that won’t weigh you down or require the use of a hot oven or cooktop! We will also make a traditional Vietnamese dipping sauce, nuoc cham. Menu: Shrimp, Vegetarian, and Pork Spring Rolls; Nuoc Cham Dipping Sauce

SUMMERTIME TEA PARTY Saturday, June 15, 2-4 p.m.Instructor: Guest Chef Joy SorichCost: $59 per personJoin us to celebrate summer’s seasonal bounty with these healthy and delicious teatime menu ideas. Menu: Minted Spring Pea Soup with Chives; Tarragon Chicken Salad with Apple and Blue Cheese; Currant Scone with Clotted Cream and Jam; Lemon Mousse; Mango-Pear, White, and Green Teas

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ROBIN ASBELL’S PLANT-BASED MEAL PREPPINGTuesday, June 18, 6-8 p.m.Instructor: Chef and Author Robin AsbellCost: $59 per personAuthor and chef Robin Asbell is back and tonight she will show us how to efficiently spend only a few hours meal prepping on your day off so you can easily and quickly assemble scratch-cooked meals all week long. The strategies Chef Robin will share can be applied to any diet style. Menu: Sweet Potato Scones with Pecan; Creamy Cashew Dressing; Nutty Caesar Salad; Sweet Potato Hummus with Whole-Wheat Pita Bread

GRILLS GONE WILD! Friday, June 21, 6-8 p.m.Instructor: Jeremy ReinickeCost: $59We’re stirring up the coals and setting our grills on fire for this one! So grab your appetite, your taste buds, and your friends and get to The Kitchen Table ASAP! Menu: Grilled Fish Tacos with Radish, Avocado, and Sweet Smoked Aioli; Grilled Oysters on the Half Shell with Chive Mignonette; Blackened Skirt Steak Lettuce Wraps with Pico De Gallo; Flamed Peach with Brandy Sauce

SUMMER SOLSTICE: RHYTHM AND YOGA FLOWMonday, June 24, 5-5:30 p.m.Instructor: Lisa Somerville, NBC-HWCORWednesday, June 26, 6-6:30 a.m.Instructor: Justin Julson, CHWC, CPTCost: FREEJoin us in celebrating the longest day of the year and the best of the summer season with a complimentary yoga class.*Registration is required as space is limited.

SUMMER GRILLING: CRANKIN’ UP THE “HEAT”! Wednesday, June 26, 6-8 p.m.Instructor: Jeremy Reinicke Cost: $59 per personSpice lovers, this one’s for you! Tonight, we’re cranking up BOTH dimensions of “heat”. We’re turning the grill up to high and putting the spice on blast with fresh chili peppers.Menu: Grilled Jalapeno Poppers with Cheddar and Spicy Italian Sausage; Vietnamese-Style Bánh Mì Burgers with Thai Chili Slaw; Grilled Chicken Skewer with Spicy Orange Ginger Glaze; Jasmine Rice with Cilantro

MEAL PLANNING FOR THE SUMMER SLIM-DOWNThursday, June 27, 6-8 p.m.Instructor: Jeremy ReinickeCost: $59 per personA little preparation can go a long way toward helping us reach our goals. Whether you’re looking for weight loss or simply toning up for beach weather, these quick and easy lunches will give you the boost you need to power through your day while keeping an eye on empty carbohydrates. Menu: Roasted Chicken Caprese with Tomato, Fresh Mozzarella, Basil, and Aged Balsamic; Chicken Carbonara with Zucchini Noodles and Broccoli; Asian Chicken with Cilantro, Lemongrass, and Grilled Napa Slaw

FOURTH OF JULY FIREWORKS OF FLAVOR! Friday, June 28, 6-8 p.m.Instructor: Jeremy ReinickeCost: $59 per personThe Fourth of July is a few days away, but we are shooting off fireworks of flavor in the kitchen tonight! Join us to learn how to WOW your friends at your Fourth of July get-together. Menu: Szechuan and Rosemary Hanger Steak with Barbecued Potatoes and Chive Crème Fraiche; Quick BBQ Sticky Ribs with Maple Bacon BBQ Beans; Grilled Chicken Skewers with Zucchini and Cherry Tomato; Red, White, and Blue Berry Fruit Pizza



Our team includes registered dietitians,

certified personal trainers, and life coaches,

as well as a chef. We’re experts in nutrition

and weight management, corrective

exercise and fitness training, and lifestyle

and behavior change. This unique skill set

allows us to treat each client as a whole

person. We’re passionate about helping

people achieve their personal well-being

goals, and we can’t wait to work with you.

MEET OUR TEAM

JEREMY REINICKE, CHEF

JUSTIN JULSON, CHWC, CPT

KIRK ANDERSON, CPT

MEGAN GREEN, RD, LD

LISA SOMERVILLE, NBC-HWC

BETH DIERKHISING, RD, LD

JOY SORICH, GUEST CHEF

ROBIN ASBELL, GUEST CHEF

at healtheast ways to wellness in woodbury

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