A Healthier U

Have you heard about PEAK Health and Fitness offering low-cost, high quality fitness classes for university employees and their family members right on campus?

PEAK fitness class participants are amazing. This month, Douglas Wawrzynski is being spotlighted. He recently made inspiring improvements to his personal health and fitness and the wellness of his family. Congratulations, Douglas!

“While I felt I was in reasonable health in college, I was never able to find a good balance of healthy habits with an office job before coming to the University of Utah. The first ten years of my professional career came with significant weight gain, from poor eating habits and not finding/making the time to exercise in the evenings after sitting at a desk all day. Being in my mid-30s I was beginning to sense the toll that extra weight and inactivity was having on my body.


I started working for the University of Utah in early May of 2014. Shortly thereafter my wife and children gave me a Fitbit for Father’s Day. After a couple of months of using the new device, a coworker noticed my efforts to lose some weight and invited me to join her at a PEAK fitness class. We talked about my goals and picked out a couple of classes to attend. I took my first PEAK class in the fall of 2014 and again in the spring of this year (taking full advantage of the interim classes as well). I have done the resting metabolic rate and Bod Pod testing.

This time last year, I weighed about 325 pounds and couldn’t sustain a jog for 50 feet. Today, I weigh 210 pounds and have run two half-marathons this spring. My instructors have been great and have each taken a personal interest in my fitness gains. Participating in PEAK classes has contributed significantly to my health and overall career satisfaction. Additionally, this has contributed to an overall better lifestyle for my family. I cook healthier for my spouse and children and we are all more active on the weekends than we ever were before. Finally, I’m happy to say these life changes also contributed to a constructive relationship with my general physician who officially gave me an unqualified “thumbs up” on my most recent vital stats.

Life is good.
Thank you, PEAK.”

Douglas J. Wawrzynski, J.D.
University of Utah
Office of Sponsored Projects


Visit health.utah.edu/peak to see the fall semester schedule and register for a university employee fitness class today.

When an emergency strikes, will you know where to go for care? Download this checklist to use as a guide for common situations. Below, learn the difference between primary care, urgent care and the emergency room, so you can get the right care at the right time.Click here to read the full story.For more expert health news and information, visit healthcare.utah.edu/healthfeed.


Is your kitchen overrun with zucchini? If it isn’t yet, it will be soon as summer gardens reach their peak. Even if you don’t have a green thumb chances are you know someone trying to give the squash away. There are lots of ways to cook it: sauté, bake, or broil. Or, you try out one of the newest food trends – zoodles.


Zoodles are exactly what they sound like: pieces of zucchini cut to mimic pasta and prepared as such. You can also use them to change the texture summer salads. More and more people are trying zoodles as they try to go gluten free, embrace a paleo diet, or just attempt to add more vegetables into their eating habits.

Making zoodles is easy. You can use a mandolin or a vegetable spiralizer to get the desired shape and thickness. Don’t like zucchini? Beets, carrots and any other hearty vegetable can be used as well. Below are three recipes to get you zoodling!







Two medium zucchini
3 Tablespoons olive oil
¼ teaspoon red pepper flakes3 cloves of garlic
Grated parmesan cheese


  1. Thinly slice garlic and cut zucchini into noodle shapes using a mandolin or spiralizer.
  2. Place a large skillet over medium heat on the stove and add the olive oil.
  3. Add the garlic and pepper flakes and cook until garlic is fragrant
  4. Add zucchini noodles and toss to coat in the oil. Cook for two to three minutes or until al dente.
  5. Remove the zucchini from the skillet and top with the parmesan. Season with salt and pepper. Serve.

Per serving (serves 2): Calories: 185; Fat: 14g; Carbohydrates: 10g;  Sugars: 3g;  Sodium: 474mg; Fiber: 3g; Protein: 6g

Three Bean Zucchini Salad


1 large zucchini
1 cup halved cherry tomatoes
1 bell pepper, chopped
¼ cup chopped red onion
½ can chickpeas, drained and rinsed
½ cup cannellini beans, drained and rinsed
3 Tablespoons finely chopped chives

For the dressing:
4 Tablespoons olive oil
2 Tablespoons lemon juice
1 Tablespoon balsamic vinegar
1 Tablespoon Dijon mustard
1 teaspoon minced garlic
Salt and pepper to taste


  1. Spiralize zucchini using a mandolin or spiralizer.
  2. Toss the zucchini and the rest of the ingredients for the salad into a large mixing bowl.
  3. Combine all of the ingredients for the dressing in a bowl and whisk together. Pour over the zucchini salad and toss thoroughly to combine. Serve.


Per serving (7 total): Calories 146; Fat: 8g; Carbohydrates: 15g; Sugars: 3g; Sodium: 232mg; Fiber: 4g; Protein: 4g

Sesame Zucchini Noodles


3 or 4 medium zucchini
4 scallions, diced
Sesame seeds

For the sauce:
2 Tablespoons sesame oil
3 ½ Tablespoons soy sauce
2 Tablesppons rice vinegar
¼ cup creamy peanut butter
1 Tablespoon honey
1 Tablespoon grated ginger
2 teaspoons minced garlic
2 teaspoons hot sauce


  1. Spiralize zucchini using a mandolin or spiralizer.
  2. Whisk together all of the sauce ingredients.
  3. Pour sauce over zucchini noodles. Garnish with sesame seeds and scallions. Serve.

Per serving (6 total): Calories 147; Fat: 11g; Carbohydrates: 9g; Sugars: 4g; Sodium: 579mg; Fiber: 4g; Protein: 4g

Souce: Insprialized