Amber Munguia

Wellness Strategy Manager

On the Clock

Amber serves as a Wellness Strategy Manager at WellnessIQ, where she brings a strong passion for supporting others on their wellness journey. A proud alum of Kent State University, Amber holds a bachelor’s degree in public health, providing her with a solid foundation in health promotion.

Amber’s professional background spans a variety of roles that have allowed her to work closely with both individuals and teams, always with a focus on enhancing well-being. Her experience in the broker space, where she specialized in healthcare benefits and wellness, further deepened her commitment to making wellness more approachable and easier to navigate for all.

Known for her empathetic approach and collaborative spirit, Amber is passionate about helping people take meaningful steps toward healthier, more balanced lives. She is excited to contribute to a team that values innovation and impact in the world of health and wellness.

Off the Clock

Outside of work, Amber enjoys staying active and spending quality time with friends, family, and her dog—her adventure sidekick who's always ready for a walk or a treat. Whether she’s exploring hidden gems or finding fun ways to recharge, Amber loves keeping life interesting and occasionally keeping her dog guessing what’s next. For her, it’s all about savoring the little moments and making each day a bit brighter.

Fun Fact/Unique Skill:

Amber is fluent in movie quotes and always ready to drop the perfect line at the perfect time.

Favorite Recipe:

Homemade Green Bean Casserole

Ingredients

1 lb. Fresh Green Beans (ends snapped off)
8 Tablespoons Salted Butter (divided)
1 Large Onion (chopped)
8 ounces Sliced Mushrooms
3 cloves Garlic (minced)
2 1/2 cups Half n Half
1 teaspoon Salt
1 teaspoon Pepper
2 Tablespoons Flour or Cornstarch
2 cups Fried Onions (such as French's)
1/2 cup Parmesan Cheese, grated

Instructions

In a large skillet, heat 4 Tablespoons of butter over medium-high heat. Add onions and cook until tender and caramelized, about 7-8 minutes, stirring often. Add mushrooms and cook for 4 minutes longer. Stir in garlic and cook for 1 minute. Transfer the mixture to a bowl.
After the onion-mushroom mixture has been removed, use the same skillet. Heat skillet to a medium heat and add remaining 4 Tablespoons of butter. Add flour or cornstarch and begin to quickly whisk the mixture. Let cook, whisking often, for about 2 minutes. Stir in half-n-half, salt, and pepper. Cook for 4-5 minutes until mixture thickens. Taste and check for seasonings.
Preheat oven to 350 degrees. Bring a large pot of water to a boil. Add green beans and cook for 6-7 minutes. Drain and transfer to ice bath to cool (optional).
Add onion-mushroom mixture to cream sauce and stir. Add green beans and stir to coat. Sprinkle with parmesan cheese, if using. Pour into a 9 x 9 baking dish. Bake for 25 minutes or until bubbly. Remove from the oven and cover with fried onions. Bake for 5 minutes longer. Serve immediately, if possible.