Zemaitis Health and Wellness

November Newsletter

Welcome Diondra back!

We want to welcome Diondra back to the Chicago location after her maternity leave. She will be in the office starting on Tuesday November 13th. Appointment times will be between 12-6, with last hour appointment at 5. 5 PM appointments will fill up fast so book your appointment now!

Use it, Don't lose it

Just a reminder that you don't want to loose your Flexible Spending Account (FSA) money. This money can be used to test your food, chemical and environmental sensitivities, hormone testing, acupuncture or supplements. Please let us know if you have questions as to what you can use this money on.

Holiday Closures

So that you can plan your appointments accordingly, we want you to be aware of our holiday closures. We will be closed on the following days:


Thursday November 22th (Chicago)

Friday November 23rd (Mokena)

Monday December 24th (Mokena)

Tuesday December 25th (Chicago)

Tuesday January 1st (Chicago)

Blessing/Go Bag Donations

As we come to the time of year where we are thankful for all we have, we are also aware that not everyone is in the same situation. This year we want to begin a new tradition of collecting donated items to put together bags for the homeless. We will collect whatever our patients donate and make bags to hand out. If you would rather donate money, Dr. Patty will go out and purchase needed items. Suggested items:


Toiletries: Multi-purpose wipes, chapstick, facial wipes, moisturizer, combs, toothbrushes and tooth paste, grooming kits, dry shampoo, and feminine hygiene products.


Survival: First aid kit, heat packs, multi-purpose tools,and water bottles with built-in filter.


Food and Drinks: Quality instant coffee, tea, energy drinks, beef jerky, dried fruit, trail mix, nuts, granola bars, protein bars, water or juice boxes, cookie packs, mints, chewing gum, and chocolates.


Basics: Hats, wool socks, gloves, scarfs, blankets.


Items can be brought to the office in November and will be passed out as soon as possible.

Thanksgiving Recipe: Lightened Up Green Bean Casserole

INGREDIENTS:

2 lbs green beans, cut in half, trimmed and washed


For the topping:

1 tbsp olive oil

1 cup shallots, finely diced

1/2 cup seasoned breadcrumbs

1 tbsp grated Romano or Parmesan cheese

1/2 tsp dried thyme (or 1 tsp fresh)


For the green beans:

1 tbsp olive oil

1/3 cup shallots, minced

16 oz sliced mushrooms, (I used cremini)

1/4 cup flour

1 cup reduced sodium chicken stock (or vegetable for vegetarian)

1 cup 2% milk

1/4 cup grated Pecorino Romano cheese


DIRECTIONS:


1. Boil a large pot of water. When boiling, add green beans and blanch for 2 minutes (or 6-8 minutes if you like them softer). Drain in a colander and rinse under cold water to stop them from cooking.


2. Meanwhile make the topping, and heat a medium-sized skillet over medium heat. Add the shallots and sauté about 3-5 minutes, stirring occasionally until golden brown.


3. Reduce heat to medium-low, add breadcrumbs, grated cheese and thyme; sauté until golden brown, about 5-6 minutes, stirring frequently, careful not to burn.


4.Preheat the oven to 375°. Lightly spray a 13 x 9 inch baking dish.


5. Heat oil in a large sauté pan over medium-high heat. Add shallots and sauté 1 to 2 minutes. Add mushrooms, season with salt and pepper and sauté 6-8 minutes, stirring occasionally.


6.Sprinkle flour over the mushrooms, stir constantly for about a minute, and then slowly add chicken stock, then milk.


7.Bring to a low boil, and cook stirring occasionally until thickened, about 3 minutes. Stir in Romano cheese.


8. Add blanched green beans and mix well, season with salt and pepper as needed; pour into prepared baking dish.


9.Top with toasted bread crumbs and bake about 30 minutes.



NUTRITION INFORMATION

Yield: 8 servings, Serving Size: 1/8th of recipe


Amount Per Serving:

Freestyle Points: 3

Points +: 4

Calories: 160 calories

Total Fat: 6g

Saturated Fat: g

Cholesterol: mg

Sodium: 280.5mg

Carbohydrates: 22g

Fiber: 4g

Sugar: 2g

Protein: 7g


Read more at https://www.skinnytaste.com/lightened-up-green-bean-casserole-with/#e4svgCvgV2KC7pry.99

Meet our Associate: Dr. Rick Peterson at Absolute Vision Care

Dr. Peterson is the owner of Absolute Vision Care and has been Dr. Patty's eye doctor since 1992.


Dr. Rick Peterson was born in Park Ridge, Illinois and he grew up in Arlington Heights. He decided to become an Optometrist while participating in mission work in the Dominican Republic with Dr. Oswald. Dr. Peterson reveals, "This experience taught me how important vision is, and the fulfillment I could achieve in helping others."



Dr. Peterson attended the University of Iowa, and continued his education at the Illinois College of Optometry in Chicago, where he received his BS in Visual Science and Doctor of Optometry degree. He also received awards for his work in pediatric/binocular vision and advanced ophthalmic care.


Dr. Peterson is currently the president of both The Laser Network and the United Eye Care Providers as well as a former clinical instructor for the Illinois College of Optometry. He is a graduate of the Disney Institute/Essilor MBA program. He is actively testing new ophthalmic designs for glasses and contact lenses. He frequently lectures on binocular vision to teachers, parents, and students. Dr. Peterson also presents seminars on the benefits and newest technology of LASIK refractive surgery. He is TPA certified and is a specialist in binocular vision and focusing disorders along with advanced diagnostic techniques of ocular, orbital, and neurological disorders.




Absolute Vision Care currently sees patients in 3 locations: Crestwood, Mokena and Manhattan. Its website is www.absolutevisioncare.com.

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Our Info

77 W Washington St

Suite 1704

Chicago, Il 60602


20006 S Wolf Rd

Mokena, Il 60448


5553 W 127th St

Crestwood, Il 60418