Wellness Strategy Team Lead
On the Clock
Shannon comes to WellnessIQ with a Fitness and Wellness Industry background for 8 years. Shannon has her Bachelor’s degree in Exercise Science from Cleveland State University and has been a certified personal trainer for the past 10 years. Throughout her training career, Shannon has worked with elite athletes, senior citizens, and even people with neuromuscular conditions where she has specialized training in.
Shannon has managed several fitness facilities and health clubs and has run the corporate wellness programs. Shannon currently manages WellnessIQ’s largest client, a consortium of over 250 school districts and city municipals.
Off the Clock
Shannon is beyond passionate about health and wellness and lives it in her daily life. She is a youth travel volleyball coach and competes in adult leagues herself. She enjoys working out in all kinds of ways and is always challenging herself to learn something new when it comes to fitness and wellness. When she is not working or coaching, you can find her cooking with a good glass of vino, snowboarding, vegging out on a beach somewhere, and hanging out with her husband, daughter, and mastiff, Bane.
Fun Fact/Unique Skill:
When Shannon was 12 years old, she threw out the first pitch at a Cleveland Indians game!
Shannon swears by her bison chili, extra spicy, served with some homemade honey cornbread.
- 1 pound of ground bison (can also use lean ground beef, turkey, or chicken)
- 1 small yellow or white onion, chopped
- 1 – 1.5 jalapeno, chopped
- 2-3 tablespoons minced garlic
- 1 tablespoon olive oil
- 1 tablespoon cumin
- ½ tablespoon chili powder (more if you want more spice)
- ½ tablespoon oregano
- 1 teaspoon cayenne (more if you want more spice)
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 can corn, drained
- 1 can black beans, drained
- 1 can pinto beans, drained
- 1 can spicy chili beans, drained
- 1 can kidney beans, drained
- 2 cans of fire roasted tomatoes
- 1-2 cans of tomato sauce (depending on how tomato-y you like it)
- 1 box low sodium beef broth
- 2 cups water
- In a pan brown the ground meat until cooked through and set aside
- While browning the meat, in a large pot, add the olive oil, onions, garlic, and jalapeno and cook on medium for 3-5 minutes
- Add the spices to the mixture and mix well. Cook for another 2-3 minutes.
- Add all of the canned items (besides the tomato sauce) and mix well.
- Then add the cooked meat and mix well.
- Add all of the liquid last. Tomato sauce, then broth, then 1 cup of the water. Mix together well. You may add more spices for taste after all ingredients are added (Depending on how spicy you like chili).
- Let come to a boil. The simmer on low heat for an hour. Add more water if the mixture is too spicy or you want more of a liquid ratio.