Volume 3/Issue 3

April 2016

WILLIAMSON WELLNESS
CENTER
WWC is a private studio for all
people, especially those who are
recovering from injury and illness.
We specialize in musculo-skeletal,
orthopedic, and neurological
conditions and lower back pain.

BALANCE CLASS
Wednesdays- Noon

PARKINSON'S EXERCISE &

SUPPORT GROUP:
Tuesday/Thursday- 1:45-2:45

CONTACT US
Williamson Wellness Center
8340 E. 21st N, Ste 900
316.295.4366
wmsonwa@gmail.com
williamsonwc.com

WHAT'S GOING ON AT WWC

There is a lot happening at WWC during this warm and windy time
of year. Please check out the new research, as well as the light and
nutritious spring dessert recipe!
WWC is excited to announce that we are offering an ongoing
Pilates class at NO COST starting on Friday, April 1st at 10am! The
class will be available to all current or recent members. Those who
wish to attend can also bring a friend. Please RSVP if you plan on
working out with us. The class will be taught by a newcomer to
WWC, Kim Moses.
Kim is a lifelong fitness enthusiast who started as a springboard
diver in her years leading to college. She attained a bachelor's in
education and a master's in health and physical education. Five
children and six states later, Kim continues to strive for new fitness
opportunities and currently holds certifications in personal training,
group cycling, Pilates Mat and Reformer, TRX, water aerobics, and
group fitness. Her group exercise career started in graduate school
and has spanned over 25 years. She has taught a variety of classes
including strength training, Power Pilates, kickboxing, senior
therapeutic swim, stretch, and many more. We are very excited to
have Kim as a new part of the WWC team!
Wendy will be presenting at the Parkinson's Symposium on April
23rd in Wichita. The title of her presentation is 'Exercise is Medicine
(for PD): Wendy will share research that addresses how exercise
slows the progression of Parkinson's Disease.
There is a Spring Sale going on for all WWC apparel. Everything
is 50% off for the month of April. Come pick up a jacket or a T-shirt
and represent your local wellness studio!

THE LATEST RESEARCH

7 things that could be making your fatigue worse1

Molecular ties between lack of sleep & weight gain2
Prolonged sitting linked to 3.8% of all-cause deaths3
Burning calories tied to higher brain volume for elderly4
When you eat may be as important as what you eat5
Losing weight with a high protein diet can help adults sleep better: Purdue
University6
1

http://www.stonehearthnewsletters.com/en/7-things-that-could-be-making-your-fatigue-worse/updates/
http://www.stonehearthnewsletters.com/en/molecular-ties-lack-sleep-weight-gain/updates/
3
http://www.stonehearthnewsletters.com/en/prolonged-daily-sitting-linked-3-8-percent-cause2

deaths/updates/
4
http://www.stonehearthnewsletters.com/en/burning-calories-tied-higher-brain-volume-elderly/updates/
5
http://www.stonehearthnewsletters.com/eat-may-important-eat/circadian-rhythms/
6
http://www.stonehearthnewsletters.com/en/losing-weight-high-protein-diet-can-help-adults-sleep-betterpurdue-university/updates/

WORD FROM WENDY

Happy Spring!!! I love the tulips and the other flowers starting to bloom during this time of year. Not to
mention the grass turning green and the trees budding. WWC is growing too. We have started a class on Fridays
at 10:00 a.m. with Kim as noted above. She has so much experience and our first session went very well. The
more attendance, the more we will pursue Pilates and try more times. It is exciting.
By the time the next newsletter is prepared we should have more personnel on board. I am pleased to announce
that Diamond Lockhart will start with us in a few weeks. She will be our WSU intern and is a senior
academically. She is a sophomore eligibility-wise on the Womens Basketball team and has observed here at
WWC for about 20 hours. She will be a great asset and brings such great southern hospitality. Excited to have
her from April through the summer.
A special thanks to Abby and Erica for working diligently in helping us at WWC. I certainly couldnt train as
many hours if it wasnt for them. I am grateful and need to publically express my appreciation as often as
possible.
With change and growth, we continue to strive to be the best educated and talented fitness professionals in the
market.
Please let us know what we can do to further your needs.
OAT & YOGURT FRUIT PIZZA
(by Monica on theyummylife.com)
INGREDIENTS
FOR YOGURT PEANUT BUTTER FROSTING:

2 cups (16 oz) nonfat Greek yogurt

2/3 cup peanut butter
1 teaspoon vanilla
3 tablespoons honey, or more to taste; may substitute other preferred sweetener

FOR OATMEAL COOKIE CRUST:

theyummylife.
com

1/3 cup grapeseed, or coconut oil

1/2 cup unsweetened applesauce
3/4 cup packed brown sugar
1 large egg
1-1/2 teaspoons vanilla extract
1-1/2 cups whole wheat pastry flour (or half white and half whole wheat flour)
3/4 cups old fashioned rolled oats (not instant)
1-1/2 teaspoons baking powder

FOR FRESH FRUIT:

Varied colors make a pretty presentation. Choose from sliced strawberries, kiwi, bananas; halved grapes or
cherries; whole blueberries, raspberries, or blackberries etc.
DIRECTIONS
(1) MAKE THE FROSTING:
In medium bowl, add frosting ingredients and stir until well combined. Taste and add more honey, if needed.
Cover and chill at least 1 hour.
(2) MAKE THE COOKIE CRUST:
Preheat oven to 350 degrees. Line 12-inch pizza pan with parchment paper, extending it 1 inch from the pan
edge on at least 2 sides; set aside. In large bowl, whisk together oil, applesauce, brown sugar, egg, & vanilla
until well combined. Add flour, oats, baking powder, & flaxseed; stir with wooden spoon until well combined.
Stir in chopped walnuts. Transfer dough to center of parchment-covered pizza pan, and spread with back of
wooden spoon evenly to edges of pan. Bake 15 minutes until starting to slightly brown around edges and is firm
in center. Cool 15 minutes in pan on cooling rack. Use parchment paper "handles" to remove crust from pan and
transfer to cooling rack; cool completely. Invert onto serving plate; carefully peel off parchment paper. Turn
crust over.
(3) FROST AND TOP WITH FRUIT: Frost crust with chilled yogurt frosting, spreading evenly all the way to
the edge. Arrange fresh fruit on top in circles, beginning on the outside edge and filling towards the center.
Serve right away, or chill for up to 4 hours before serving.