Spartan Strong - September 2025
September 2025
Starting the year off strong!
Welcome to the first edition of our Spartan Strong staff wellness newsletter!
This year, we’re putting the spotlight on health and balance—because Wellness Starts with Us. Together, we’ll explore opportunities to strengthen our physical, mental, and emotional well-being, with programs designed to meet staff where they are and encourage growth throughout the year.
Here are just some of the opportunities coming your way:
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Yoga and mindfulness classes to help you recharge and find balance
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Step challenge this spring and hydration challenge this fall to keep us moving and motivated
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Corporate Challenge to bring out our team spirit
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Wellness Fair to connect with resources and learn more about healthy living
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New offerings throughout the year to keep things fresh and fun
As Superintendent Dailey shared on opening day, taking care of ourselves allows us to better support our students and one another. By prioritizing wellness, we can continue to elevate and empower our Spartan community.
We’re also inviting staff members to become Wellness Champions—leaders in their schools and departments who help spread the word, cheer on colleagues, and make wellness part of our everyday culture. If you’re interested in playing an active role in this movement, sign up today!
Start off on the right foot with a Step Challenge! 👟
Get moving this fall by tracking your total steps each day from Monday, Sept. 1 to Tuesday, Sept. 30
Often cited as a good goal for overall health and activity, a general recommendation for walking is 10,000 steps (or 5 miles) per day.
- 1 mile ≈ 2,000 steps
- 2 miles ≈ 4,000 steps
- 5 miles ≈ 10,000 steps
- 10 miles ≈ 20,000 steps
All staff received a Step Tracker in their mailboxes, but you can also download one by clicking the button below!
Recipe of the month
Each month, we'll be sharing healthy recipes you are encouraged to try at home!
This month, our recipe is egg roll bowls! Featuring ground chicken or turkey, shredded cabbage and broccoli, ginger, sesame oil and more, these low-carb egg roll bowls are full of protein and flavor. They come together in just 20 minutes, making for a quick and easy lunch or dinner.
Egg roll bowls
Prep time: 5 minutes
Cook time: 12-15 minutes
Servings: 6
Ingredients:
- 1/2 cup coconut aminos or soy sauce
- 1/4 cup sweet chili sauce
- 2 tablespoons sesame oil
- 2 tablespoons rice vinegar
- 3 cloves garlic, minced
- 1 teaspoon ground ginger
- 1 tablespoon onion powder
- 1 pound ground chicken or turkey
- 1 12-ounce bag of broccoli slaw
- 1 12-ounce bag of coleslaw mix
- Optional toppings: sesame seeds, chopped green onion
Directions:
- In a small bowl, combine the coconut aminos/soy sauce, sweet chili sauce, sesame oil, rice vinegar, garlic, ginger and onion powder. Whisk and set aside.
- Place a large skillet over medium heat. Add meat to pan, breaking it up with a wooden spoon. Cook for 5-6 minutes or until the meat is cooked through and no longer pink.
- Increase the heat to medium-high and add the slaws and sauce. Cook until slaw is tender, stirring occasionally.
- Serve in bowls with optional garnishes or over cooked rice.
Did you know? Staff can use GC exercise facilities! 💪
The Spartan Field House indoor track, pool and fitness center are open to district residents and staff!
The track is generally open to residents Monday through Thursday evenings and Saturdays and Sundays during the day. The pool is open most evenings and weekends to district residents for open swimming. Meanwhile, residents and staff wishing to use the fitness center must complete an in-person orientation. Check out more information and the weekly schedule at gateschili.org/SpartanFieldHouse for hours and information.
Fall fitness offerings from Gates Chili Continuing Ed 🧘
Aqua Zumba
Thursdays, Oct. 9 to Dec. 4 • 7-7:45 p.m.
Zumba
Tuesdays, Oct. 7 to Dec. 2 • 7-8 p.m.
Chair Yoga
Mondays, Oct. 6 to Dec. 1 • 5-6 p.m.
or
Thursdays, Oct. 9-30 • 6:15-7:30 p.m.
Gentle Yoga
Mondays, Oct. 6 to Dec. 1 • 6:15-7:15 p.m.
Mixed Level Yoga
Tuesdays, Sept. 30 to Dec. 9 • 6:15-7:30 p.m.