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Morgan Dendinger

Morgan Dendinger

Wellness Strategy Manager

On the Clock

Morgan Dendinger serves as a Wellness Strategy Manager on the Virgin Pulse Silo here at WellnessIQ. With a Bachelor's Degree in Public Health from The Ohio State University, Morgan has built a robust foundation in health and wellness.

Morgan's career in health and wellness began with a safety internship at Cedar Point, focusing on the health and safety of both guests and employees. It was during this experience that she discovered a genuine passion for promoting employee well-being while working alongside individuals from all over the world. Additionally, Morgan has played a key role in aiding the development of a comprehensive wellness program for employees at The Ohio State University.

Renowned for the ability to connect with people, Morgan is passionate about helping individuals prioritize and optimize their health and wellness. Through strategic initiatives and personal dedication, Morgan continues to drive positive health outcomes in various communities.

Off the Clock

Outside of work, Morgan enjoys discovering new places, spending quality time with her friends and family, and experimenting with various wellness trends. She recently started practicing Pilates and it has quickly become one of her favorite ways to stay active and move her body! Morgan is also a self-proclaimed foodie, and loves seeking out new recipes and restaurants to try.

 

 

Fun Fact/Unique Skill:

Morgan has played competitive volleyball for over 15 years!

Favorite Recipe:

Flourless Peanut Butter Banana Muffins

Healthy Recipe

Recipe Name

 Ingredients

2 ripe bananas, peeled

2 large eggs

1 cup creamy peanut butter

1/4 cup maple syrup

2 tablespoons honey

1 tablespoon vanilla extract

1/2 teaspoon baking soda

1 cup mini semi sweet chocolate chips

 

Instructions

  1. Preheat oven to 375 degrees. Grease a regular size muffin pan with cooking spray, set aside. Add all of the first 7 ingredients to the blender except for the chocolate chips. Blend until creamy and smooth, 2 minutes.
  2. Fold in the chocolate chips by hand.
  3. Divide the batter between the 12 muffins, they should be 3/4 of the way full (or a bit more).
  4. Bake for 12-15 minutes or until the tops are set and a toothpick comes out mostly clean. (I slightly under bake mine because they continue to bake in the pan as they cool.)
  5. Allow the muffins to cool in the pan for 10 minutes then transfer to a cooling rack to cool completely.