FALL 2025
October | November |
your risk of type 2 diabetes with this year-long program. Meet with a health coach for a referral.
GRATITUDE CALENDAR
1. What is something you are looking forward to?
2. Who is somebody that makes you smile?
3. What qualities in yourself do you appreciate?
4. What activities bring you the most joy?
5. What is your favorite part about where you live?
6. What is a lesson you are grateful to have learned?
11. What is a self-care activity you enjoy?
16. What is an experience you’re grateful to have had?
7. What is something that inspires you?
21. What is a small act of kindness you can do today?
12. What is a goal or dream you are grateful to have?
8. How have you overcome challenges in your life?
9. What is a habit that brings you joy?
10. What skills are you grateful to have?
26. What is a favorite memory that you have?
17. What is your favorite part of nature?
13. What is something kind someone did for you recently?
14. What is something kind you have done for somebody else?
18. What is something that makes you unique?
19. How has someone supported you recently?
15. Who is somebody who supports your dreams?
20. What is a food or meal that you love?
22. Who is somebody that inspires you?
23. What is a positive change you’re making in your life?
24. What is your favorite part of the day?
25. What is a goal that you have achieved?
27. What is something funny you have seen or heard recently?
28. What is a healthy habit you’re grateful for?
29. What is something that makes you happy?
30. What went well for you this month?
STUFFED BUTTERNUT SQUASH
This butternut squash is filled with nourishing fall flavors and cozy comfort in every bite
Ingredients and Directions
2 medium butternut squash (≈2½ lbs each)
2 tsp extra-virgin olive oil, divided
¾ cup quinoa
1½ cups low-sodium veggie or chicken broth
1 bunch kale, chopped (≈6 lightly packed cups)
2 garlic cloves, minced
1 tsp dried oregano
½ tsp kosher salt + extra for squash
½ tsp black pepper + extra for squash
1 can low-sodium chickpeas (15 oz), rinsed
Zest of 1 orange + 1 tbsp juice
⅓ cup reduced-sugar dried cranberries
Grated Parmesan or crumbled feta (optional)
View the recipe!
Preheat oven to 425°F. Halve squash, scoop out seeds, drizzle with olive oil, and season with salt and pepper. Bake cut-side up for 45–55 minutes, until fork-tender. Let cool. Lower oven to 375°F.
While squash bakes, cook quinoa in broth: bring to boil, simmer 12 minutes, then let sit covered for 15 minutes Fluff and set aside
In a skillet, sauté kale in olive oil until wilted Add garlic, oregano, salt, and pepper Stir in chickpeas, orange zest and juice, quinoa, and cranberries
Scoop out squash flesh, leaving a border Fill with quinoa mixture and bake 10 minutes at 375°F. Top with cheese if desired and serve warm.
DIABETES PREVENTION PROGRAM
What to expect in the Diabetes Prevention Program:
A proven program to prevent or delay type 2 diabetes. CDC-approved curriculum and trained lifestyle coach. Year-long program with weekly and biweekly meetings. Support from your lifestyle coach and peers. Learn new skills for eating healthy, increasing physical activity, reducing stress, and more.
Newprogramstarting2026!
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TAKETHEPERSONAL HEALTHASSESSMENT
SUPPORTAHEALTHYCAMPUS
Take the Personal Health Assessment (PHA) and be entered into a monthly drawing for two chances to win $250!
The PHA is a short, confidential survey that helps you learn about your well-being and connect with helpful resources.
When faculty and staff across campus take the PHA, we gain a better understanding of well-being at the University of Iowa. This shared effort helps guide health initiatives that support everyone. You can complete the PHA during workhours.It’squick,easy,andconfidential.
$250 $250
