Zemaitis Health and Wellness

July Newsletter

Office Closures

Due to the July 4th holiday the Chicago office will be closed on Thursday July 4th and the Mokena office will be closed Friday July 5th. The Chicago office will re-open on Saturday July 6th.

The importance of posture!!

Lately in the office many patients have been asking questions about how posture impacts pain. Due to the fact that many have sit down jobs, use laptops, and other mobile devices, posture is one of the top factors that impacts spinal health. There are ways to properly sit, stand and lay down. When you come into the office, ask us for help.


The American Chiropractic Association has some great tips on posture that can be found at https://acatoday.org/content/posture-power-how-to-correct-your-body-alignment

July Recipe: Salmon Avocado Salad

This salad is perfect for a light lunch or as part of a 4th of July buffet. Packed with good fats and veggies, it is sure to be a crowd pleaser that is both tasty and good for you! Once again, this recipe comes from Skinnytaste.com.



INGREDIENTS


4 wild salmon fillets, 4 oz each

1 tablespoon Dijon mustard, divided

3/4 teaspoon dried parlsey

1/2 teaspoon kosher salt

fresh black pepper, to taste

1/4 cup chopped red onion

4 teaspoons extra virgin olive oil

2 tablespoons apple cider vinegar, recommend: Braggs

1/8 teaspoon garlic powder

1 cup halved cherry tomatoes

8 ounces avocado, diced (from 2 small)

4 cups chopped romaine lettuce

1 1/2 cups red cabbage, shredded





INSTRUCTIONS


1. Season salmon with 2 teaspoons of the Dijon, 1/2 teaspoon dried parsley, 1/4 teaspoon salt and black pepper. Adjust the oven on the second rack. Broil salmon 6 to 7 minutes, until cooked through.


2.In a large bowl, combine the red onion with olive oil, 1 1/2 tablespoons apple cider vinegar, 1 teaspoon remaining Dijon, garlic powder, 1/4 teaspoon parsley, 1/4 teaspoon salt and pepper to taste; let it sit about 5 minutes, so the flavor of the onion mellows.


3.Add the tomatoes, avocado and toss. When ready to serve, toss in chopped lettuce and cabbage, finish with the remaining 1/2 tablespoon of vinegar, taste for salt and pepper and adjust as needed.


4.Divide the salad in 4 bowls and top each with salmon.



Serving: 1bowl, Calories: 329kcal, Carbohydrates: 12g, Protein: 25.5g, Fat: 20.5g, Saturated Fat: 3g, Cholesterol: 62.5mg, Sodium: 286.5mg, Fiber: 6g, Sugar: 2.5gFreestyle Points: 5Points +: 9

Contact us

77 W Washington St Suite 1704 Chicago

Tuesdays and Thursdays 10-7

Saturdays 9-3


20006 S Wolf Rd Mokena

Mondays 12-7

Fridays 9-2


5553 W 127th St Crestwood

Wednesdays 11-6