themselves when using medications. It is imperative to maintain clear communication with your doctor and pharmacist. Here are nine valuable tips AHRQ provides to enhance communication with your healthcare providers and ensure your safety. n Dangers THE REALITY OF MEDICATION • Ensure that all your doctors know about every medicine you are taking. • Bring all of your drugs and supplements to your doctor visits. • Make sure your doctor knows about any allergies and adverse reactions you have had to medicines. • When your doctor prescribes for you, make sure you can read it. • Ask for information about your medicines in terms you can understand. • When you pick up your medicine from the pharmacy, ask, “Is this the medicine my doctor prescribed?” • If you have any questions about the directions on your medicine labels, ask. • Ask your pharmacist for the best device to measure your liquid medicine. • Ask for written information about the side effects your medicine could cause. Understanding these tips can ensure your safety when using medications. By staying informed and actively engaging with doctors and pharmacists, consumers can mitigate the risks associated with medication errors.
TAKE A BREAK
OLIVE OIL CAKE WITH HONEY-YOGURT CREAM AND STRAWBERRIES
Inspired by FoodAndWine.com
INGREDIENTS
DIRECTIONS
• 1 1/2 cups almond flour • 1/2 cup all-purpose flour • 1 tsp baking powder • 1/2 tsp baking soda • 1/2 cup granulated sugar • 4 large eggs • 1/2 cup extra-virgin olive oil • 1 tsp lime zest • 3 1/2 tbsp lime juice • 1 tsp vanilla extract • 2 qts fresh strawberries, quartered • 1 cup plain whole- milk Greek yogurt • 1/4 cup heavy cream • 1/4 cup honey
1. Preheat oven to 350 F. Lightly grease 8-inch springform pan. Line with parchment paper and lightly grease. 2. In medium bowl, whisk together flours, baking powder, and baking soda. 3. In a stand mixer, whisk sugar and eggs on medium-high, about 3 minutes. Add oil, lime zest, lime juice, and vanilla. On low, gradually add flour mixture until just incorporated. 4. Pour batter into pan. Bake until golden brown and toothpick comes out with crumbs, 40–45 minutes. Cool for 10 minutes. Invert cake out of pan onto wire rack and let cool completely. 5. Whisk yogurt, cream, and honey. Top
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each cake slice with spoonfuls of yogurt mixture and strawberries.
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