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Wednesday, September 30, 2015


Ever been to your doctor and asked for your lab results and they aren't in your chart? This is because while most office run on some type of EMR (Electronic Medical Record), those EMR's don't connect with one another.  So if you had labs done at your PCP (Primary Care Physicians) office and didn't ask them to forward them to your Cardiologist, Endocrinologist, Hematologist, etc. The only person seeing the blood work will be your PCP.

If you have blood work done at a lab such as Quest Diagnostic or a Beaumont Lab these labs will get mailed or faxed to  ONLY the ordering physician.  If any of your physicians have access to EPIC, (The EMR that Beaumont uses) then they will be able to access your records.  Unfortunately Quest labs don't have don't have a system physician's can access from their offices, so the only way a specific physician will get your results is if you tell Quest where to send them.

In review, Labs taken at:
Physicians office:  Ask them to send labs to every physician office you think may need or want them

Quest Diagnostic:  Ask them to send labs to every physician office you think may need or want them

Beaumont Lab:   Ask them to send labs to every physician office you think may need or want them (Just to be certain)

Tuesday, September 29, 2015


·         1 container low fat ricotta cheese (15 ounces)
·         1/3 cup Splenda
·         2 tsp. grated orange zest
·         4 egg whites or ½ cup egg substitute
·         2/3 cup whole grain pancake mix
·         1 to 2 TBSP canola oil
·         Cooking spray

1.      In medium bowl combine ricotta cheese, Splenda, egg white and orange zest
2.      Whisk together until blended
3.      Add pancake mix or flour to cheese mixture and blend
4.      Heat skillet over medium heat sprayed with non-stick cooking spray
5.      Measure ¼ cup batter for each pancake
6.      Cook until browned on both sides (about 3 to 4 minutes on each side)
7.      Reapply nonstick spray to each new batch

Servings:  10-12 pancakes
Serving Size:  1 pancake

Nutritional Information
Calories:  80
Fat:  2 g
Saturated Fat: 1 g                           
Cholesterol:  10 mg                
Sodium:  73 mg                    
Carbohydrate:  8 g
Fiber:  1 g
Protein:  10 g

"The Perfect Day"
By: Nanette Cameron, RD

Monday, September 28, 2015



·         24/7 accessibility to medical records and important health information form any computer or smart phone
·         Quicker test results online
·         You now have the ability to email the office securely for:
§  Direct messaging to your physician
§  Appointment requests
§  Prescription refill requests



·         Go to
·         Click the link on the left hand side of the page that says “Patient Portal”
·         Click “Create an Account”
·         Fill in the necessary account information
·         You will be directed to page called “Select a Log-in Method”. Click on the logo..........

·         Create a Username and Password and enter in your email address.  Click “continue”
              **Write your username down somewhere secure, if lost we cannot 
                 recover it**
·         You will be directed to a page that says, “Request Connection to Healthcare Organization”.  Type in the zip code 48098 and hit enter, and then select “Connect” next to Michigan Heart Group.
·         Click on the “Next” button where you will be directed to ta page that says, “Sign Release of Information Authorization”.  Select “I Accept”.
·         Once your account has been matched with your health record at our office you will receive an email notification, then you are ready to use the portal and view all of your information.

Thursday, September 24, 2015


Yogurt-horseradish sauce:
·         ½ cup fat free plain yogurt
·         2 TBSP snipped fresh Italian (flat-leaf) parsley
·         1 TBSP prepared white horseradish
·         1 TBSP grated onion

Salmon Croquettes:
·         14.5 ounce can red or pink salmon, drained, bones discarded if desired, skin discarded
·         ¼ cup chopped red onion
·         ¼ cup chopped red bell pepper
·         1/3 cup crushed fat free, no salt added crisp bread
·         ¼ cup Egg Beaters
·         ½ TBSP snipped fresh dill weed or ½ dried dill weed, crumbled
·         ¼ tsp. pepper
·         2 tsp. canola oil

1.      In a small bowl, stir together the sauce ingredients and cover and refrigerate
2.      Flake the salmon in a medium bowl
3.      Stir in the remaining croquette ingredients except the oil
4.      Shape into 6 croquettes, about 3 inches in diameter
5.      Heat a 12 inch skillet over medium-high heat
6.      Pour in the oil and swirl to coat the bottom
7.      When oil is hot, cook croquettes for 5-6 minutes or until golden brown on both sides, turning once
8.      To serve, place croquettes on plates and spoon the sauce to the side or on top

Servings:  6
Serving size:  1 salmon croquette and 2 tablespoons sauce

Nutritional Information
Calories:  133
Fat:  6 g
Saturated Fat:  1 g                          
Cholesterol:  50 mg              
Sodium:  73 mg                  
Carbohydrate:  6 g            
Fiber:  2 g
Protein:  14 g

"The Perfect Day"
By: Nanette Cameron, RD

Tuesday, September 22, 2015


·         8-10 cups chopped lettuce
·         1 cup carrots, shredded
·         ½ cup red onion, chopped
·         1 cup cherry tomatoes, cut in half
·         1 cup fat free cheddar, shredded
·         1 can black beans, drained and rinsed
·         1 package Smart Ground taco flavor or Morning Star Farms burger crumbles

·         1 cup fat free sour cream
·         ¼ cup milk skim
·         1 package low sodium taco seasoning mix
·         ½ cup salsa

Additional Toppings:
·         Fresh salsa
·         Jar Salsa
·         Avocado
·         Olives

1.      In large salad bowl combine lettuce, carrots, red onion, cherry tomatoes, cheddar cheese and black beans
2.      In skillet, warm meat substitute, breaking apart with spatula; add to bowl
3.      In small to medium bowl, combine milk, sour cream, and taco seasoning; mix well
4.      Toss salad with dressing

Servings:  6
Serving size:  2 cups

Nutritional Information
Calories:  218
Fat:  2 g
Saturated Fat: 0 g                TIP:                
Cholesterol:  0 mg                You may serve this with baked tortilla chips,
Sodium:  480 mg                  but remember to add an additional 110 calories     
Carbohydrate:  28 g              per 1 ounce of chips.       
Fiber:  4 g
Protein:  16 g

"The Perfect Day"
By: Nanette Cameron, RD

Monday, September 21, 2015


Michigan Heart Group has 2 main locations and 2 satellite locations.  Different physicians see patients out of different suits.  

THERE ARE TIMES, when a physician will need to SWITCH SUITES for one reason or another. It usually has to do with coverage or addition of office time.  

You will ALWAYS BE NOTIFIED of this DURING YOUR REMINDER  CALL so PLEASE pay close attention to the LOCATION when we call you. 

Beaumont Michigan Heart Group:
4600 Investment Drive, #200
Troy, MI 48098
(248) 267-5050
OPEN MON-FRI (7AM-4PM), Different Physicians are in on different days (see below)

Steven L. Almany, MD (Wednesday and Friday)
Steven C. Ajluni, MD (Monday and Wednesday)
William D. Devlin, MD (Tuesday and Thursday)
Terry R. Bowers, MD (Monday and Wednesday)
Michael J. Gallagher, MD (Tuesday and Friday)

Beaumont Michigan Heart Rhythm Group
4550 Investment Drive, #250
Troy, MI 48098
(248) 267-5050
OPEN MON-FRI (7AM-4PM), Different Physicians are in on different days (see below)

David R. Cragg, MD (Wednesday and Thursday)
Brian D. Williamson, MD (Tuesday and Friday)
Ilana B. Kutinsky, DO (Monday and Thursday)

Beaumont Western Wayne Heart Group
39500 Ten Mile, #103
Novi, MI 48375
(248) 267-5050
Physicians in on certain days (see below)

Steven C. Ajluni, MD (Most Tuesdays)
William D. Devlin, MD (3rd Monday of the Month)
Ilana B. Kutinsky, DO (2nd Wednesday of the Month)

Beaumont Michigan Heart Group- Macomb
15959 Hall Road, #304
Macomb, MI 48044
(248) 267-5050
Physicians in on certain days (see below)

David R. Cragg, MD (Friday morning)
Terry R. Bowers, MD (Thursday morning)
Michael J. Gallagher, MD (Wednesday afternoon)

Thursday, September 17, 2015


·         1 cup whole wheat flour
·         ¼ cup flour
·         ¼ cup soy flour
·         ½ cup oatmeal
·         ¼ cup wheat germ
·         2 tsp. baking powder
·         ¼ tsp. baking soda
·         2 cups soy milk
·         1 tsp. vanilla

1.      Combine the dry ingredients in a large mixing bowl
2.      Add milk and vanilla and stir until smooth
3.      Lightly spray a large non-stick skillet with cooking spray
4.      Heat over medium heat
5.      Spoon ¼ cup pancake batter in the pan for each pancake
6.      Cook until bubble form then flip over gently with spatula
7.      Cook until golden brown and firm in the center, about 3-4 minutes

Fruit Syrup
 1 cup canned peaches, no sugar added
1.      Drain and reserve liquid
2.      Puree the peaches
3.      Add the juice as needed to make a thick, syrup consistency

Servings:  4
Serving size:  3 pancakes and ¼ cup syrup

Nutritional Information
Calories:  145
Fat:  4 g
Saturated Fat: 0 g                           
Cholesterol:  0 mg                           
Sodium:  65 mg
Carbohydrate:  24 g                        
Fiber:  4 g
Protein:  6 g

Serving Suggestion:
Add 10 grams of protein such as 2 Morning Star Farms sausage links.

"The Perfect Day"
By: Nanette Cameron, RD

Tuesday, September 15, 2015


·         4 chicken breasts (4 ounces each)
·         4 egg whites
·         ½ cup Italian bread crumbs
·         2 TBSP low fat parmesan cheese grated
·         ½ tsp. garlic powder
·         ¼ tsp. pepper
·         1 cup Classico Brand tomato basil marinara
·         ½ cup low fat shredded mozzarella cheese and ½ cup fat free shredded mozzarella cheese mixed together

1.      Preheat oven to 350˚
2.      Mist a 9x13 inch baking pan with non-stick cooking spray
3.      Wash and trim chicken breasts
4.      Place egg white in a shallow dish
5.      Combine bread crumbs, parmesan cheese, garlic and pepper in separate dish
6.      Dib chicken breast in egg whites and the bread crumb mixture and place in prepared 9x13 pan
7.      Place in oven and bake for 25 minutes uncovered
8.      Remove baked chicken from oven and top each piece with ¼ cup sauce and 1 tablespoon cheese
9.      Place chicken back in oven and cook additional 10 minutes or until the cheese is melted

Servings:  4
Serving size:  1 chicken breast

Nutritional Information
Calories:  228
Fat:  4 g
Saturated Fat: .5 g                 TIP:             
Cholesterol:  35 mg                If the chicken breasts are thick, use a
Sodium:  250 mg                    meat mallet and pound to tenderize  
Carbohydrate:  7 g                 and even the thickness of each piece.      
Fiber:  1 g
Protein:  41 g

"The Perfect Day"
By: Nanette Cameron, RD

Monday, September 14, 2015


Michigan Heart Group closes in observance of all the major holiday's.  The 2015 days are listed below.  We ask, in order to ensure your prescriptions are refilled in time, please call at least one week prior to the holiday.  Calls taken after 10:00 am, the days before closing, are not guaranteed to be called in.

May 25, 2015
Memorial Day
July 3, 2015
Independence Day
September 7, 2015
Labor Day
November 26, 2015
November 27, 2015  
Day after Thanksgiving
December 24, 2015
Christmas Eve
December 25, 2015
Christmas Day
December 31, 2015
New Year’s Eve (1/2 day)
January 1, 2016
New Year’s Day

Thank you:

The Michigan Heart Group Staff

Thursday, September 10, 2015


·         4 whole wheat lasagna noodles
·         10 ounces frozen chopped spinach, thawed and squeezed dry
·         1 cup 1% cottage cheese
·         1 TBSP dried basil
·         1 tsp. salt
·         1 tsp. crushed red pepper
·         1 cup marinara sauce (50 calories per ½ cup)
·         ½ cup shredded part skim mozzarella cheese
·         2 TBSP shredded or grated Parmesan cheese
·         Cooking Spray

1.      Preheat oven to 350˚ and lightly spray an 8x8 inch baking dish well
2.      Prepare noodles using package directions, omitting salt and oil, and drain well
3.      In a medium bowl, stir together the spinach, cottage cheese, basil, salt, and red pepper flakes
4.      Place noodles on a flat surface, such as a cutting board and spread spinach mixture over each noodle
5.      Starting at one end, roll up each noodle, then place with seam side down in baking dish, leaving about ½ inch between rolls
6.      Spoon ¼ marinara sauce over each roll and sprinkle evenly with mozzarella cheese
7.      Bake for 25 minutes, or until thoroughly heated
8.      Remove from oven and sprinkle with Parmesan cheese

Servings:  4
Serving size:  1 roll

Nutritional Information
Calories:  203
Fat:  2 g
Saturated Fat:  .5 g                         
Cholesterol:  7 mg              
Sodium:  381 mg                  
Carbohydrate:  27 g            
Fiber:  7 g
Protein:  19 g

"The Perfect Day"
By: Nanette Cameron, RD

Tuesday, September 8, 2015


·         2 slices 100% light whole wheat bread
·         1 tsp. prepared mustard
·         2 slices cooked deli, nitrate free ham
·         2 slices cooked deli, nitrate free turkey
·         1 slice veggie pepper jack cheese
·         2 egg whites
·         ½ cup skim milk
·         Cooking spray

1.      Spread bread with mustard
2.      Alternate ham, cheese and turkey slices on bread
3.      Beat egg whites and milk in a small bowl
4.      Coat the sandwich with egg and milk mixture
5.      Spray skillet with cooking spray over medium heat and brown the sandwich on both sides
6.      Serve hot

Servings:  1

Nutritional Information
Calories:  224 
Fat:  4 g                           TIP:
Saturated Fat: 0 g             You may use Pepperidge Farm very thin
Cholesterol:  125 mg        100% whole wheat bread and you may 
Sodium:  300 mg              use Boarshead for a delicious nitrate free
Carbohydrate:  17 g          deli meat.  Serve with sugar-free jam 
Fiber:  2 g                          or sugar-free syrup. 
Protein:  30 g

"The Perfect Day"
By: Nanette Cameron, RD