A MOMENT WITH KRUCKEBERG
We have exciting news from our future health care providers that have been a part of Fyzical of Central Illinois’ practice. Congratulations to Cassandra (Cassy) Hall. You may remember her as a helping student intern this past fall. Cassy became involved in Illinois Air National Guard to help her in college career. She has volunteered in the Special Olympics and helped in Lakeland College review of scholarship applications. Her own scholarship required she go to an Illinois public
changed since I was there!). Well done Cassy!
Our second congratulations goes out to Keegan Kruckeberg. As many of you know as the son of my wife and mine. He has been stewing and fretting as do most potential healthcare students about getting into school. After several applications, which include volumes of essays, and intense interviews, he also has been accepted by several
Dick Kruckeberg
university. Her experience and grade point average made her selection of schools delightfully more difficult was she was offered a student slot in each school. She tells me she chose the unexpected University of Illinois at Chicago Medical Center. Being a small-town resident the thought of going to Chicago was intimidating until she visited the school. There she saw the campus was in world of it’s own. (My, how things have
schools in Illinois and Indiana. All the hours of observations, volunteering to help biology studies and anatomy labs/dissections and officer positions in collegian honors fraternities have paid off. SIU has the edge so far but who knows. If you stop by the grocery store in Sullivan, you can still see him without an appointment. Ha! Well done to both of these most excellent students and well done to the institutions that selected them as our future healthcare providers. Both make me feel very comfortable about my future well-being.
VEGGIE BURRITO BOWL
PATIENT SUCCESS SPOTLIGHT
INGREDIENTS • 1 (3.5 oz) brown rice • 2 tbsp olive oil • 1 tsp ground cumin • 3 garlic cloves, minced • 3/4 tsp kosher salt
“After a couple visits my pain was gone.” “When I came here, I had extreme shoulder pain. After a couple visits my pain was gone. I feel terrific and owe it all to Dr. Kruckeberg! Thank you so much and I will send all my friends to you!” - Kris M.
• 1 (15 oz) can unsalted black beans • 1 tbsp chopped chipotle chiles • 1 cup chopped cherry tomatoes • 1/3 cup finely chopped onion • 1/4 cup chopped fresh cilantro • 1 1/2 tbsp fresh lime juice • 1 jalapeno pepper, seeded &
chopped • 1 1/3 cups thinly sliced red cabbage • 3 oz queso fresco, crumbled • 1 ripe avocado, peeled & sliced
DIRECTIONS Cook brown rice according to package directions. Drain. Heat a medium skillet over medium heat. Add 1 1/2 tablespoons olive oil to pan; swirl to coat. Add cumin and garlic; cook 1 1/2 minutes, stirring frequently. Stir in rice and 1/4 teaspoon salt. Partially drain black beans. Place beans and remaining liquid in a small saucepan; stir in chipotle chiles and 1/4 teaspoon salt. Bring bean mixture to a boil; reduce heat, and simmer 5 minutes. Combine remaining 1/4 teaspoon salt, tomatoes, onion, cilantro, 1 tablespoon lime juice, and jalapeño; toss to combine. Combine remaining 1 1/2 teaspoons oil, remaining 1 1/2 teaspoons juice, and cabbage; toss well. Divide rice mixture evenly among 4 shallow bowls. Divide bean mixture, tomato mixture, cabbage mixture, cheese, and avocado evenly over rice.
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