Zemaitis Health and Wellness
Don't let your body in get lost in the stress of the holidays
1. Get enough sleep. Most adults need 7-8 hours to feel rested. When we sleep our bodies will try to heal itself.
2. Keep up with exercise routine. Whether you like to run 2 days a week or you do 5 minutes of low back stretching, keep it up. Exercise in all it's forms can help with stress relieve and around the holidays is when most people have increased amounts of stress.
3. Take your supplements. We tend to eat a little bit unhealthier at the holidays, we might not get in as many needed vitamins and minerals. A good supplement routine to get in is a good multi-vitamin, probiotic, fish oil, B-12, vitamin D and a personalized amount of vitamin C. If you need help coming up with a supplement regimen, Dr. Patty would be happy to help you.
4. Stay hydrated. We tend to drink more alcohol and other beverages that we might not normally drink, which can dehydrate your body.
5. Have fun!
Holiday Recipe: Pierogi
- Sauerkraut Filling:
- 2 tablespoons butter
- 1/3 cup chopped onion
- 1 1/2 cups sauerkraut, drained and minced
- salt and pepper to taste
- Potato Filling:
- 3 tablespoons butter
- 1/2 cup chopped onion
- 2 cups cold mashed potatoes
- 1 teaspoon salt
- 1 teaspoon white pepper
- 3 egg
- 1 (8 ounce) container sour cream
- 3 cups all-purpose flour
- 1/4 teaspoon salt
- 1 tablespoon baking powder
- To prepare the sauerkraut filling, melt the butter in a skillet over medium heat. Stir in the onion, and cook until translucent, about 5 minutes. Add the drained sauerkraut and cook for an additional 5 minutes. Season to taste with salt and pepper, then remove to a plate to cool.
- For the mashed potato filling, melt the butter in a skillet over medium heat. Stir in the onion, and cook until translucent, about 5 minutes. Stir into the mashed potatoes, and season with salt and white pepper.
- To make the dough, beat together the eggs and sour cream until smooth. Sift together the flour, salt, and baking powder; stir into the sour cream mixture until dough comes together. Knead the dough on a lightly floured surface until firm and smooth. Divide the dough in half, then roll out one half to 1/8 inch thickness. Cut into 3 inch rounds using a biscuit cutter.
- Place a small spoonful of the mashed potato filling into the center of each round. Moisten the edges with water, fold over, and press together with a fork to seal. Repeat procedure with the remaining dough and the sauerkraut filling.
- Bring a large pot of lightly salted water to a boil. Add perogies and cook for 3 to 5 minutes or until pierogi float to the top. Remove with a slotted spoon.
Ditch and Switch Class: Tuesday December 18th
Monday December 24th
Tuesday December 25th
Tuesday January 1st