September 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
Making the most of your healthcare starts with knowing your options and using them wisely. In this issue, we explore where to go for care and how to maximize your prescription benefits to help you save more and spend smarter.
FEATURED recipe
Crispy salmon rice bowl
Tender pieces of salmon get a sweet and crispy coating thanks to sweet and savory teriyaki glaze in this salmon rice bowl.
INGREDIENTS
- 1 pound skinless center-cut salmon fillet, cut into 1 1/2-inch chunks
- 1 tablespoon sesame oil
- 1/4 cup teriyaki glaze, preferably low-sodium
- 2 cups hot cooked brown rice
- 1 cup cooked shelled edamame
- 2 scallions, sliced
- 1 cup diced cucumber
- 1 medium avocado, sliced
- 2 tablespoons Sriracha mayonnaise
- 2 teaspoons toasted sesame seeds (optional)
INSTRUCTIONS
- Position oven rack in upper third; preheat to 450° F. Line a large rimmed baking sheet with foil and coat with cooking spray. Toss salmon and sesame oil together on the prepared baking sheet. Roast until opaque on the outside, about six minutes. Remove from the oven and turn the broiler to high. Drizzle the salmon with teriyaki glaze and toss to coat. Broil until browned, crispy and just cooked through, two to three minutes.
- Meanwhile, stir rice, edamame, and scallions together in a medium bowl; divide among four bowls.
- Divide cucumber and avocado among the bowls. Top with the salmon. Drizzle with the remaining glaze from the baking sheet and Sriracha mayonnaise. Sprinkle with sesame seeds, if desired.
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