No Better Time to Take Care of Yourself
Do you know someone who suffers from chronic pain? If so, there’s no better time to help them — or yourself — get educated. That’s what the American Chronic Pain Association had in mind when they declared September Pain Awareness Month in 2001. The designation happened after the ACPA led a coalition of health care professionals and consumer groups (including the NAACP) to establish a month for pain awareness. During September, various organizations work to raise public awareness of the issues regarding pain management. Even if you belong to no such organization, there are ways for you to get involved. One way is to spread the word. Let your family and friends know about what sets this month apart. If you have another health care provider, ask them if they’re aware of it. You might even call local community leaders and local media to see if they have any plans to mark the day.
You can also “like” the ACPA on Facebook, share their posts, and donate to the ACPA if you can. Their website, theacpa.org, is a very helpful resource. It provides tips on dealing with chronic pain and how to talk about it with your friends.
The ACPA also encourages you to find new tools this month to take care of yourself if
you’re suffering. On the website, you can find instructional videos for relaxation and
medication safety. We also encourage you to stop in to Kinetic PT if you’re struggling with chronic pain.
Sudoku
One-Pan Harvest Pasta
Ingredients • 2 tablespoons vegetable oil • 1 small eggplant, cut into 1-inch pieces (4 cups) • 1 medium zucchini, coarsely chopped (2 cups) • 2 tomatoes or 4 Roma tomatoes, coarsely chopped (1 cup) • 1/3 cup chopped red onion • 2 cloves garlic, minced • 1 19-ounce can cannellini beans (white kidney beans), rinsed and drained
Grid n°1669070380 easy
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• 1 3/4 cups reduced-sodium chicken broth • 1 cup dried whole grain elbow macaroni • 1/2 teaspoon crushed red pepper • Kosher salt • Ground black pepper (optional) • Snipped fresh basil • Grated Parmesan cheese
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Instructions 1. In a large skillet, heat oil over medium heat. Add eggplant, zucchini, tomatoes, red onion, and garlic. Cook, uncovered, 7–10 minutes or until vegetables are almost tender, stirring occasionally. 2. Add beans, broth, pasta, and crushed red pepper. Bring to a boil, then reduce heat. Cover and simmer 7–10 minutes more or until vegetables and pasta are tender, stirring occasionally. Remove from heat. Season with salt and pepper; top with basil and Parmesan cheese and serve. Recipe courtesy of midwestliving.com
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