Zemaitis Health and Wellness

October Newsletter

National Chiropractic Month

Happy October! Along with cooler temperatures, Cubs play-off baseball and Halloween, October means it is National Chiropractic Month. According to the American Chiropractic Society, back pain is one of the most prevalent and disabling conditions worldwide. Because of that fact, this years theme is Back to Basics. Instead of using opioids, people suffering from back pain should give chiropractic care a try!

If you haven't liked Zemaitis Health and Wellness on Facebook, I encourage you to like our page. All month we will have posts about how you can prevent back pain.

New Office Locations

Starting September 18th, Dr. Patty started seeing patients at two new locations, Mokena and Crestwood, IL., in the offices of Absolute Vision Care . Dr. Patty and her family have been patients of the founder of Absolute Vision Care, Dr. Rick Peterson, since she was in the 6th grade. AVC offers more than just glasses or contacts. They have Vision Therapy services, Lasik, and more. In addition to eye care, on site is also Absolute Hearing Care. Whether you need a hearing evaluation, a hearing aid or repair on a hearing aid, this is the stop for you! We highly recommend Absolute Vision Care for all of your vision needs.

We are so happy to be practicing in these two new locations and hope that if you know someone in the south suburbs that needs our help, you will forward our information to them!

Roasted Red Pepper Tomato Soup

In honor of cooler temperatures that lend well to soups, this month's is a pepper and tomato soup. Use up the last of your homegrown tomatoes and peppers. Perfect to pair with an old fashioned grilled cheese sandwich! Recipe from Marlene Koch and can be found at www.marlenekoch.com.


2 teaspoons olive oil
½ cup chopped onion
2 garlic cloves, minced
1 medium carrot, finely grated
2/3 cup roasted red peppers, chopped*
1 (14-ounce) can no-salt diced tomatoes
1 (14-ounce) reduced-sodium chicken broth
1 teaspoon dried basil
¼ teaspoon black pepper
¾ teaspoon cornstarch
1 cup fresh spinach leaves (optional)

1. Heat the oil in a medium soup pot over medium heat. Add the onion and sauté 3 to 4 minutes, or until slightly softened and translucent. Add the garlic and carrot, sauté another 2 minutes, and then add the red peppers, tomatoes, broth, basil, and black pepper. Bring to a boil, reduce heat and simmer for 10 minutes.

2. Transfer the hot soup to a blender, or use an immersion blender, and blend until smooth. Mix the cornstarch with one 1 tablespoon of water, return the pureed soup to the pot if using a blender, and stir in the cornstarch mixture. Bring the bisque to a low simmer for 1 to 2 minutes until thickened and warm. Stir in the spinach and simmer one additional minute to wilt spinach, if desired.

*Note: Fresh roasted (skinned) peppers are a great substitute. Jars of roasted red peppers come in many sizes. An 8-ounce jar, drained, yields about 2/3 cup. Leftover peppers can be used in salads, sandwiches, or on appetizer trays.

NUTRITION INFORMATION PER SERVING (1 generous cup): Calories 75 | Carbohydrate 11g (Sugars 7g) | Total Fat 2.5g (Sat Fat .5g) | Protein 4g | Fiber 3g | Cholesterol 5mg | Sodium 450mg | Food Exchanges: 2 Vegetables, 1/2 Fat | Carbohydrate Choices: 1 | Weight Watcher Plus Point Comparison: 1 Smart Points: 1

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