Q3 2018 LWA Quarterly Newsletter

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LWA Quarterly Newsletter – 3rd quarter

Topics This Issue:

Corporate Wellness Programs on the Rise: A look at 2018 Industry Trends by Wellable

In the wake of rising health care costs and desire for employee retention, corporate wellness programs are on the rise. Wellable provided a recent in-depth look at what companies of all sizes are most interested in putting their dollars towards. This information will help wellness organizers and brokers to make competitive decisions around their company’s future wellness program.

Let’s summarize their 2018 findings:

% of companies that are planning to invest more in these topics:

  • Mental health programs (65%), mindfulness/meditation programs (57%) and Stress management/resilience programs (52%)
  • Telehealth options for onsite healthcare (64%)
  • Financial wellness (61%)
  • Wellness challenges (50%)

One of the reasons for continuing onsite health education is because there is still an abundance of misinformation on the internet. Therefore, the role of employers in facilitating health literacy by using a certified educator continues to be high importance. From this survey, 9 out of 10 employers (of all sizes) plan to invest the same or more to improve the health literacy of their employees. Book your Living Well Alliance class today!

% of companies that are planning to continue investing in these topics:

Onsite flu shots (68%), health education (63%), disease management programs (63%), biometric screenings (59%), tobacco cession (59%), gym/fitness reimbursements (58%), onsite fitness classes (58%), sleep management (58%), weight management programs (54%), free onsite healthy food (52%), and company health fairs (50%).

For more description and statistics, visit this site.

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How to make a successful wellness committee

Did you miss our spring wellness symposium this year? Try these tips to create a lasting wellness committee from Hermanson Company that divides the work to conquer this important topic. Find out more

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Stress in the workplace

Stress can cause long term health complications so get your employees connected with resources to manage stress.

  • Book the LWA's stress management class: o In this class, participants will learn about the damaging effects of long-term stress while gaining tips on how to identify and manage their stressors. A small amount of stress can be a good thing, but all too often, people tend to be overstressed and we want to help your population manage this better! You can use this topic as a single class or devote your company to our 3-class stress series—SOS for Stress—for a more in-depth look at stress.
  • Promote this free meditation resource from UCLA
  • Organize an onsite yoga class
  • Create a space at work for quiet breaks and stretching

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Vietnamese Tofu Spring Rolls

Serves 12-15 rolls, total time: 20 minutes

Make this egg salad base and serve on toast, customize using the assortment of mix-ins and toppings below, or create your own variation!


  • 1 lb. firm tofu, drained, rinsed and pressed
  • 1 packed cup thinly sliced Napa cabbage
  • 1 packed cup shredded carrots
  • 1/4 cup chopped fresh cilantro
  • 1/4 cup chopped fresh mint
  • 1 cup cooked vermicelli noodles (or thin rice noodles)
  • 12-15 rice paper wrappers (or tapioca wrappers)

Spicy Peanut-Lime Sauce

  • 1/4 cup natural peanut butter, unsalted
  • 1 tablespoons soy sauce, reduced sodium
  • 1 tablespoons Sriracha
  • 1 tablespoon hoisin sauce
  • 1/2 small lime, juiced
  • 1 tablespoon hot water


Whisk together all ingredients for the peanut-lime sauce and set aside. Drain and press the tofu. Heat a large cast-iron or non-stick pan over medium heat. Slice the tofu into slabs so they can lay flat on the rice paper rolls. Place the tofu in a single layer on the skillet and cook for 2-3 minutes until golden brown. Remove from skillet and brush peanut sauce in a thick layer on one side. Prep the vegetables, tofu, and noodles.

To assemble spring rolls, pour very hot water into a shallow dish and place 1 rice paper to soften for about 15-20 seconds. Move to a cutting board and spread out into a circle. It's OK if it rips a little but if it rips too much, get a new one and start again. Layer the tofu (sauce side down), noodles, cabbage, carrots, mint and cilantro on the bottom third of the paper. Gently fold over once, tuck in edges, and continue rolling until seam is sealed. (like a burrito!)

Place seam-side down on a serving platter and cover with damp warm towel to keep fresh. Repeat until finished. Serve with remaining peanut-lime sauce. Leftovers store well individually wrapped in plastic wrap, though taste best when fresh.

Recipe adapted from Delish Knowledge 2018 by Alex Caspero, RDN

Nutrition Facts for one spring roll:

Calories: 99 Total Fat: 6g Saturated Fat: 2g Sodium: 152mg Carbohydrates: 11g Fiber: 1g Sugars: 2g Protein: 4g

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