March 2026
The Whole You Monthly
A monthly guide to nurturing your full wellbeing: financial, physical, mental, or social. Each issue delivers timely, seasonal insights and custom articles to help you thrive both inside and outside of work.
Inside this issue
This month’s newsletter highlights medical and dental best practices through practical tips and simple daily practices that can make a meaningful difference in your long‑term wellbeing.
FEATURED recipe
Peanut butter high-protein waffles
In honor of National Peanut Butter Lover's Day on Sunday, March 1, 2026, we are featuring a high-protein, peanut butter breakfast treat.
INGREDIENTS
- 3/4 cup old-fashioned rolled oats (not instant)
- 3/4 cup all-purpose flour
- 6 tablespoons peanut butter powder
- 2 tablespoons light brown sugar
- 2 teaspoons baking powder
- 1/2 teaspoon kosher salt
- 1/4 teaspoon baking soda
- 1 1/2 cups 2% cottage cheese
- 1/2 cup whole or 2% milk
- 6 tablespoons creamy peanut butter
- 1 large egg
- 2 large egg whites
- 1 teaspoon pure vanilla extract
- Nonstick cooking spray
INSTRUCTIONS
- Combine the oats, flour, peanut butter powder, brown sugar, baking powder, salt, and baking soda in a food processor. Pulse to coarsely grind the oats. Add the cottage cheese, milk, peanut butter, egg, egg whites, and vanilla and process to make a thick batter.
- Preheat a waffle iron with spaces for 4 individual waffles according to the manufacturer’s directions. Spray the inside lightly with cooking spray. Add a scant 1/3 cup batter to each waffle space, close the cover and cook until golden brown and crisp, about 4 minutes. Repeat with the remaining batter, spraying with more cooking spray between each batch. (If serving all of the waffles at once, keep them warm in a 250°F oven while you prepare the other batches.) Place 2 waffles on each plate for serving.
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