On the Clock
Summer is currently the Account/Benefit Coordinator for Wellness IQ focusing on the Mediterranean Wellness and PeopleEQ platforms. Summer is a Registered DietitianNutritionist. She graduated from Bowling Green State University with her bachelor’s degree in Dietetics and later moved on to complete herDietetic Internship and master’s degree in Nutrition and Dietetics from Michigan State University. It was during her Dietetic Internship that she fell in love with community-based nutrition programs, and she knew that this is where she wanted to focus her career path going forward.
Prior to coming to WellnessIQ, Summer worked in the Long-Term Care setting as a Dietitian providing direct nutrition education and clinical support to the residents at her facility. She also served as a department manager where she assisted with day-to-day operations and management of employees. Summer has a strong passion for wellness, sustainability, and prevention of chronic disease. Her goal is to help promote the importance of living an overall healthy lifestyle using the platforms to motivate and engage the clients that WellnessIQ works with.
Off the Clock
In Summer’s free time, she enjoys exercising and taking long walks with her dog, Izzy.You can often find her in the kitchen cooking healthy meals and working on recipe development for her personal recipe book. She loves being outside in nature and grew up camping and kayaking with her family every summer. She always looks forward to her favorite yearly camping trip to Kelleys Island with her family.
Fun Fact/Unique Skill:
Summer loves donuts and even worked as a donut decorator at a donut shop in her hometown!
- 1 1/4 cups vegetable oil
- 2 cups granulated sugar
- 4 large eggs
- 1 tablespoon vanilla extract
- 3 cups all-purpose flour
- 2 teaspoons ground cinnamon
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 3 cups zucchini, grated (about 2 medium zucchini)
- Preheat oven to 350°F and grease a 9x9-inch baking pan with nonstick spray.
- In a large bowl, whisk together vegetable oil, sugar, eggs, and vanilla.
- In a medium bowl, whisk together flour, cinnamon, baking powder, baking soda, and salt.
- Add flour mixture to egg mixture and stir until just combined.
- Wrap zucchini in a clean kitchen towel or paper towels and squeeze out any excess liquid.
- Stir zucchini and walnuts into batter and pour into prepared baking pan. Bake until a toothpick inserted into the center comes out clean, about 50 minutes.
- Let cool on a wire rack completely before serving. Enjoy!