In This Issue:

• ​Your Next Doctor’s Visit Could Simplify Your Medications​
• ​Catherine O’Hara: How One Brilliant Life Made the World Kinder​
• ​A Recipe For Breakfast, Lunch, or Dinner​

Good News: Your Next Doctor’s Visit Could Simplify Your Medications

Good news for anyone managing multiple medications 😊

A study of 201 primary care doctors found that electronic health record (EHR) alerts during visits led to up to a 10% increase in deprescribing, that is, safely reducing or stopping medications that may no longer be needed. These alerts help doctors start conversations about which medications might be unnecessary and plan follow-ups to adjust treatment.

So, at your next GP visit, you might notice discussions about simplifying your medication list — a small step that can make a big difference in reducing complications and improving your health.

Catherine O’Hara: How One Brilliant Life Made the World Kinder

Catherine O’Hara, a true Canadian icon, passed away last week at 71. She spent her long career showing that you can break the rules, embrace the absurd, and still be profoundly kind and generous. Her honesty, warmth, and individual brilliance touched the world in ways laughter alone can’t measure. She will be dearly missed. A reminder that being kind, authentic, and unapologetically yourself can leave a mark that lasts far beyond a lifetime.

And Finally, A Recipe For Breakfast, Lunch, or Dinner

Because good health also includes good food - and yes, there will be a moment where you fold in the cheese.

Here’s an easy Mediterranean recipe that keeps things simple and satisfying. Real ingredients, healthy fats, good protein - and one very important step where you ​fold in the cheese​. This recipe is perfect for breakfast, lunch, or a light dinner, and pairs beautifully with a side of olives or a simple green salad.

Mediterranean Chickpea & Spinach Frittata
Serves 4 | Prep: 10 min | Cook: 20 min

Ingredients:

• 6 large eggs
• 1/4 cup milk (dairy or plant-based)
• 1 cup fresh spinach, roughly chopped
• 1 small red onion, thinly sliced
• 1 red bell pepper, diced
• 1/2 cup cherry tomatoes, halved
• 1/3 cup crumbled feta cheese
• 1 tbsp olive oil
• Salt & pepper, to taste
• 1 tsp dried oregano or thyme

Instructions:

1. Preheat oven to 180°C / 350°F.
2. In a medium ovenproof skillet, heat olive oil over medium heat. Sauté onion and bell pepper until soft, about 5 minutes. Add cherry tomatoes and spinach, cooking for 2 more minutes until spinach wilts.
3. In a bowl, whisk together eggs, milk, oregano, salt, and pepper.
4. Gently fold in the feta cheese so it’s evenly distributed but still chunky.
5. Pour the egg mixture over the vegetables in the skillet. Let it cook on the stove for 2–3 minutes until the edges start to set.
6. Transfer the skillet to the oven and bake for 12–15 minutes, or until the frittata is puffed and golden on top.
7. Let cool slightly, slice, and serve warm or at room temperature. Optional: drizzle with a little extra olive oil and sprinkle fresh herbs before serving.

Dr. Dominika Zarzeczny Naturopathic Doctor ​ 📧 hello@drdominika.com​ 🌐 www.drdominika.com ​🗓️ Schedule an Appointment​ ​​​

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