On Wednesday, April 30, our firm proudly launched Mindful May with a special “lunch & learn” dedicated to promoting mental health awareness and well-being in the workplace. The event featured an engaging presentation by Melissa Byers, Executive Director of the St. Petersburg Bar Association, who shared science-based strategies for cultivating resilience and managing stress in our fast-paced professional lives.
Drawing from her extensive leadership experience, Ms. Byers delivered a refreshingly practical wellness talk — blending research and real-world applications to inspire lasting personal change. Attendees appreciated her honest, relatable approach, which emphasized achievable tools for building healthy habits both at work and at home.
Special thanks for the delicious, healthy lunch generously sponsored by one of our office favorites, Palms of Largo. We’re grateful for their continued support in helping us nourish our bodies and minds. See below for Chef Alan’s Kale & Quinoa Salad with Mango Vinaigrette which was served as part of the delicious luncheon.
Mindful May is our firm’s annual initiative held in recognition of Mental Health Awareness Month, serving as both a refresher and reminder of the tools available to support well-being throughout the year. While our commitment to wellness is ongoing, May offers a dedicated time to reconnect with healthy practices, foster compassion, and strengthen our supportive workplace community.
We extend our heartfelt thanks to everyone who participated in the kickoff and contributed to the meaningful conversation about mental health. Together, we continue to build a culture of care—where wellness is not just a moment, but a movement.
Stay tuned for more highlights from Mindful May, and explore our full list of wellness activities and year-round mental health resources here.
Chef Alan’s Kale & Quinoa Salad
This vibrant, nutriend-packed salad brings together whole grains, hearty greens, and a bright mango vinaigrette for a refreshing and satisfying dish.
Ingredients
- 1/2 cup brown rice
- 1/2 cup white rice
- 1/2 cup black barley
- 1/2 cup red quinoa
- 1 cup fresh kale, finely minced
- 2-3 cloves garlic, minced
- Cracked black pepper to taste
- Himalayan pink sea salt to taste
- 1/4 - 1/2 cup mange vinaigrette dressing (to taste)
- 1 tbsp robust virgine olive oil (for sautéing)
Instructions
- Cook the Grains: Cook brown rice, white rice, black barley, and red quinoa separately according to their package instructions. Each grain has its own cooking time and water ratio, so be sure not to combine them in this step.
- Prepare the Kale: In a large skillet, heat the olive oil over medium heat. Add the minced kale and sauté until softened and slightly wilted, about 3-5 minutes.
- Add the Garlic: Stir in the minced garlic and cook for 1-2 more minutes until fragrant. Remove from heat.
- Mix It All Together: In a large mixing bowl, combine the warm cooked grains with the sautéed kale and garlic. Add cracked black pepper and a pinch of pink Himalayan sea salt to taste.
- Dress and Chill: Gently fold in mango vinaigrette dressing until lightly coated. Cover and refridgerage for at least 30 minutes. Before serving, toss again and add more dressing if desired for extra flavor and moisture.
