On the Clock
Michael Poulsen joined WellnessIQ as an Account Manager in November 2021. After working in the fitness industry for over 13 years, Michael knows how challenging it can be to maintain a healthy lifestyle in the modern professional environment and takes great pleasure in helping his clients motivate their teams to live their best life.
Michael started his wellness career as a personal trainer and swim coach at his local YMCA in 2008 and later took on a leadership role asDirector of Specialized Exercise, managing wellness operations for 9 branches in Stark County. In his tenure with the YMCA, he was able to collaborate with many diverse populations and developed programs to meet the unique needs of each community. Michael is experienced in strategically implementing a wide array of wellness programs and challenges for organizations, developing a team of dedicated fitness professionals, and creating a welcoming member experience. Today he is committed to sharing the same level of exceptional customer service and creativity with his clients at WIQ.
Michael holds a BA in Biology with a double-minor in History and Business from the University of Akron. He is an ACE certified Personal Trainer with specialties in Youth Conditioning, Chronic DiseasePrevention, and Sports Nutrition.
Off the Clock
When Michael isn’t working, you can find him at your local trout stream with a fly rod in his hand or cruising around Portage Lakes in his boat looking for bass. He loves hiking the Summit Metro Parks with his wife and son, birding, lifting weights, playing guitar, and cooking for friends and family.
Fun Fact/Unique Skill:
Michael never turns down an invitation to sing karaoke.
In the recipe below, I will often substitute the vegetable oil with avocado or peanut oil and serve with rice, broccoli, and a nice glass of cabernet sauvignon.
- 4 beef tenderloin steaks (filet mignon), cut 1-to 1 1/4-inches thick
- Kosher salt and freshly ground black pepper
- 2 tablespoons vegetable oil
- ⅔ cup rice wine
- 2 tablespoons white miso paste
- 2 tablespoons reduced-sodium soy sauce
- 2 tablespoons butter
- ¼ cup thinly sliced green onions
- 1 teaspoon grated fresh ginger
- Toasted sesame seeds
- Season beef generously with salt and pepper. Place on a plate. Chill, uncovered, for 2 hours. Remove and let stand 30 minutes. Heat a heavy 12-inch skillet over medium-high heat. To check when hot enough, add a large drop of water (1/8 teaspoon) to the skillet. When it rolls around the pan like a bead of mercury it is ready. This will take 2 to 3 minutes.
- Remove from heat; add oil. Swirl to coat bottom of skillet. Return to medium-high heat. Add beef. Cook for 5 minutes or until a crust forms (be patient; the beef will release when it's ready to be turned). Turn and cook for 2 to 4 minutes more or until done (135°F).
- Remove beef from skillet to a clean plate; cover loosely. Remove skillet from heat. Carefully add wine, miso, and soy sauce (mixture will spatter). Return to heat. Bring to a boil, stirring to scrape up browned bits and whisking to incorporate miso. Remove from heat. Whisk in butter, green onions, and ginger.
- Spoon sauce over beef to serve. Sprinkle with sesame seeds.