Zemaitis Health and Wellness
Mother's Day Massage Specials
For every 2- 60 minute massages you purchase, get 1-30 minute massage free. These can be added on to a 60 minute massage or used separately.
For every 90 minute massage you purchase, get 1-60 minute massage free.
There is no limit as to how many massages you buy and they do not expire.
Massages can be purchase in the office, by phone or email through May 18th.
National Women's Health Week
*Making well woman doctors visits and getting your preventative screenings such as pap smears and mammograms, as well as blood work.
*Get active. Take a walk, go to a yoga class, ride a bike.
*Prioritize your sleep.
*Eat healthier and drink more water.
*Watch your posture. This includes standing up at least once an hour while at work.
*Practice safety measures like not texting while driving and quit smoking.
If you need help with any of these speak with Dr. Patty.
May Recipe Spotlight
2 large oranges
1 tablespoon honey
2 tablespoons reduced or gluten-free sodium soy sauce
1 tablespoon unseasoned rice vinegar
1 tablespoon cornstarch
32 jumbo shrimp, peeled and deveined (18 ounces total)
1/4 teaspoon Kosher salt
freshly ground black pepper
1 tablespoon canola oil, divided
6 cloves garlic, minced
1 tablespoon finely minced fresh ginger
2 scallions, whites thinly sliced, greens cut into 2-inch lengths
1/4 to 1/2 teaspoon red pepper flakes
Cooked rice, for serving
1. Finely grate the zest from 1 orange, about 2 teaspoons.
2. Juice both oranges into a bowl (you should have about 3/4 cup).
3. Whisk in the honey, soy sauce, and vinegar with 1 tablespoon of water.
4.In a small bowl, combine the cornstarch with 1 tablespoon of the orange-soy mixture to form a paste, then stir that back into the bowl with the rest of the orange-soy mixture.
5.Pat the shrimp dry with paper towels and season both sides with salt and pepper.
6.In the largest skillet (or wok) you have, heat 1 teaspoon of the oil over medium high heat until shimmering-hot, almost smoking.
7.Add half of the shrimp, spread it out in one layer, and cook until the underside is bright pink, 1 to 1½ minutes. Flip and cook 1 minute more, then transfer the shrimp to a plate.
8.Repeat with another 1 teaspoon oil and shrimp. Set aside.
9.Add the remaining teaspoon of oil to the skillet. Add the garlic, ginger, scallion whites, and red pepper flakes and cook until fragrant, 30 seconds to 1 minute. Add the orange-soy liquid and the orange zest and cook, stirring, until thickened, 1 to 2 minutes.
10.Return the shrimp to the skillet, add the scallion greens, and toss to coat with the sauce.
11. Divide the shrimp among 4 bowls and serve with rice.
We would love it if you make this, post a picture on Facebook or Instagram and tag us in the picture!