On the Clock
Nicole is the Implementation Manager for the Virgin Pulse wellness platform. At WellnessIQ, Nicole onboards new clients to configure their new customizable wellness portal based on best practices and leveraging the robust resources available to set the stage for a successful program launch.
Nicole brings over 10 years of customer service experience and maintains a customer-centric point of view when it comes to conducting business. Nicole earned a Bachelor of Arts from Notre Dame College in Marketing, with a Minor in Management Information Systems, as well as a Masters Degree in Business Administration from Lake Erie College.
Most recently, Nicole has been involved in the consumer goods side of the wellness industry. Working in project and product development manager positions for new wellness modalities. Nicole is passionate about the wellness industry and actively works to keep up with the trends and innovations.
Off the Clock
Nicole enjoys being creative – whether that is recycling old wax into new candles, planting a vegetable garden, or creating succulent/flower arrangements. Nicole loves animals, especially her cat named Jax Pouncer. Spending time out in nature is also an important part of Nicole’s wellness practices as it helps stay in the present moment.
Fun Fact/Unique Skill:
Nicole took voice lessons for 10 years and participated in several musical productions, show choirs, church choir, a Capella groups, as well as performing the National Anthem for local sporting events. Singing is one of Nicole’s favorite stress-relievers and is known to sing to friends to put a smile on their faces.
Roasted Brussel Sprouts
Roasted Brussel Sprouts
- 1 ½ pounds Brussels sprouts, ends trimmed and yellow leaves removed
- 3 tablespoons olive oil
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 1/8 to ¼ teaspoon (whatever your spice preference) red pepper flakes
- Cut the brussel sprouts in halves
- Place brussel sprouts in a Ziploc bag
- Add the olive oil, salt, black pepper into the Ziploc bag,
- Seal the bag, and shake the bag until all ingredients are combined and the brussel sprouts are evenly coated with oil.
- Dump the contents of the bag out on a greased baking sheet (11’’ x 13’’)
- Make sure the brussel sprouts are evenly spaced on the baking sheet
- Sprinkle some red pepper flakes across the top
- Red pepper flakes will add some ‘kick’, so use small amounts until you find your ideal flavor level!
- Place the pan into a pre-heated 425 degree oven for 12-14 minutes.
- Once the brussel sprouts begin to brown and crisp up; they are done!
- Allow to cool for a couple minutes before consuming this al dente’ vegetable dish