Chiropractic Solutions Newsletter – February 2019
Streamline Your Space and Your Spine
“If it does not bring you joy, do not do it.”
What’s creating stress in your life, and how might it be showing up physically?
Being adjusted brings joy, it improves mood, takes pain away, and people feel calmer and more collected after their appointments. De-cluttering our living spaces is in, and Tidying Up with Marie Kondo is the show to watch on Netflix. We understand that piles of stuff lying around can zap our energy, and it can create tension and stress in a place that should be an oasis or a place of peace. By cleaning and decluttering these areas, we are freeing ourselves from the mental and physical stress, plus it feels great and looks great.
The cluttered, stiff, and achy spine is similar to those cluttered rooms–it could use a cleaning that will make it happy, moveable, and less achy. What creates the clutter in your spine and body? Big accidents–car accidents, child birth, sports injuries, or slips and falls–create a cluttered spine and body. Little or micro traumas create cluttering, too. Sitting for long periods of time with driving, work, or studying can inflame your body and spine.
There is a solution–a Chiropractic Solution–that will declutter, de-inflame, and de-Stress your spine and body so you can feel better, move better, and look better. Declutter your living space to free up space for new things, and declutter your body, so you can do new things or old things you love, which you cannot do anymore because you are in pain. Pain sucks and so does clutter.
February De-Stress Hack
We’re switching things up, and instead of doing a supplement of the month, we are going to talk about a lifestyle hack. This month we’re sharing a hack to help people de-stress. Check out Dr. Matt’s video below to learn more.
- 1 1/2 cup uncooked white quinoa
- 1 avocado
- 1 cup cherry tomatoes
- 2 cups black beans
- 2 cups corn
- 1/3 cup cilantro
- 3 green onions
- 4 small corn tortillas
- 1/4 cup lime juice
- 1 teaspoon chili powder
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon cumin
- 1/2 teaspoon coriander
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- Cook the quinoa. In a large pot, combine 1 part quinoa with 2 parts water. Bring to a boil, turn down the heat, and then allow to simmer until all the water is absorbed (about 20 minutes). Note: it’s important to first rinse quinoa under warm water to remove the bitter coating. This is best done in a fine mesh kitchen strainer.
- Meanwhile, prepare the tortilla strips. You *can* just throw chopped corn tortillas into the bowl, but I find them much better after being toasted. To do this, cut 3-4 corn tortillas into small pieces, and toss in a 375º oven for 8-10 minutes until they just turn slightly crispy.
- While those things are cooking along nicely, prepare all the fresh ingredients. Dice the avocado. Halve the cherry tomatoes. Slice the green onions. Chop the cilantro. Prepare the corn (frozen works well). Drain the can of beans.
- Prepare the lime taco seasoning. Basically, this simple taco sauce will coat the quinoa and boost the flavors of this bowl off the charts. To make, combine the juice of about 2 limes (if you run out of limes, feel free to top off with water) along with the listed spices in small bowl and whisk until incorporated.
- Toss everything together. When the quinoa is perfectly fluffy, remove from the heat, transfer to a large mixing bowl, and gently drizzle in this lime taco seasoning. Then add all other ingredients (including those tortilla pieces) and toss until evenly mixed.