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WellnessIQ / About / Team / Rachel DeYoung

Rachel DeYoung

Sales Account Executive

On the Clock

Rachel is one of our most seasoned Sales Account Executives on the Virgin Pulse silo at Wellness IQ. Rachel has always been passionate about health and wellness. Her background started in Nutrition when she received her Bachelor’s Degree in Nutrition and Dietetics from Kent State University. After college, she spent her time working as a Director of Functional Medicine, and health coach helping patients manage both chronic and acute health conditions before she ultimately came to Wellness IQ.

Today, Rachel focuses on managing a wide variety of corporate wellness programs. She strives to drive engagement in these wellness programs to help drive healthcare costs down and help individuals be their best selves.

Off the Clock

Outside of work, Rachel enjoys running, hiking, and anything else she can do outdoors. Her favorite activity is anything she can do with her pets. She also enjoys gardening, cooking, and spending time with her family and friends as much as possible!

Fun Fact/Unique Skill:

Rachel has been a vegetarian for over 10 years!

Favorite Recipe:

Vegetarian Ramen

Healthy Recipe

Vegetarian Ramen


  • 1 tablespoon sesame oil
  • 3 teaspoons gingergrated
  • 4 teaspoons garlicminced
  • 3 tablespoons soy sauce
  • 2 tablespoons mirin or rice wine vinegar
  • 4 cups vegetable stock (or chicken stock)
  • ½ cup fresh shiitake mushrooms
  • eggs
  • 1 cup baby spinach
  • 2 (3 oz) packs dried ramen noodles
  • hot sauce, to taste (optional)
  • ½ cup green onions/scallionssliced
  • 1 cup carrotsshredded
  • sesame seeds (optional, for topping)



  1. Heat the sesame oil in a large pot over medium heat. Add the garlic and ginger and cook for a couple minutes until soft and fragrant. Stir in the soy sauce and mirin and cook for another minute. Add the stock and bring to a simmer. Simmer for 5 minutes.
  2. Add the mushrooms and simmer for another 10 minutes.
  3. Meanwhile, bring a small pot of water to a boil. Add the eggs and cook for exactly 7 minutes for a slightly runny yoke or 8 minutes for a soft yolk. Remove eggs from the pot and place in a bowl of ice water to stop the cooking process. After a few minutes, peel the shells off carefully and slice the eggs in half, lengthwise. Set aside.
  4. Bring another pot of water to a boil. Add the spinach and cook for about a minute, until just wilted. Remove from pot and run under cold water to stop the cooking process. Drain and set aside.
  5. Add ramen noodles to stock mixture and cook 2-3 minutes or according to package instructions. Add some hot sauce, to taste (optional).
  6. Divide the soup into 2 large bowls.
  7. Top with an egg, spinach, carrots and green onions. Sprinkle with sesame seeds (optional) and serve immediately.