Chiropractic Solutions Newsletter – November 2018
Count Your Blessings and Give Thanks!
From the Doctor
Love. What a wonderful time of year to give thanks, count our blessings, and to celebrate the harvest. At Chiropractic Solutions, we are celebrating many of our patient’s goals coming to fruition, giving thanks for working with so many amazing humans and families, and for the harvesting of our own health through the knowledge, movement, and nutrition.
I am so blessed to have my wife and family to lean on when times get tough, and they can always lean on me when their world is not right. Unfortunately, for many children, they are having mental and physical health issues, and they are not able to get the help they need.
Here is a list of basics that will help every child:
- Omega-3 fatty acids for brain development and nervous system health.
- 8 to 12 hours of sleep in a warm, calm environment.
- Good food, fruits and vegetables, whole foods, and non-processed meats.
- A subluxation-free spine and nervous system.
- Vitamin D supplements in the dark portion of the year.
Chiropractic Solutions is offering Check your Turkeys, which is a campaign to help kids who have never been checked by a chiropractor for subluxation or misalignments of their spine. We offer this service as a gift for our existing members to make sure their children can Live to Their Potential. Love.
Give Your Gut the Gift of Digestive Enzymes
Enzycore, Multizyme, and Zypan are great products to help give your digestive system extra support, which reduces heartburn and digestive distress. These wonderful digestive enzymes help break food down better and reduce bloating, especially when we are indulging in richer foods and heavier alcohol consumption during the holiday season. Check out the blog on digestive enzymes for more great information on how to “Love Your Tummy“, as well as Dr. Matt’s video on his YouTube channel for more information!
Chiropractic Solutions Will be Closed:
Thursday, November 22 and Friday, November 23 for Thanksgiving
Please plan accordingly.
- 3 cups butternut squash (peeled + chopped)
- 1 Tbsp. coconut oil (or oil of your choice)
- 1 cup uncooked quinoa
- 1 ½ cups water
- 1/3 cup dried cranberries
- 1/3 cup red onion, finely chopped
- 3 Tbsp. toasted pumpkin seeds
- Salt and pepper to taste
- ½ cup oil of your choice
- ¼ cup balsamic vinegar
- 1 tsp. honey
- 1 tsp. Dijon mustard
- 1 garlic clove, minced
- Salt and black pepper to taste
- Pre-heat oven to 400 degrees F.
- In a large bowl, toss the butternut squash with oil. Season with salt and pepper, to taste. Arrange coated squash on a baking sheet in a single layer. Roast for 20-25 minutes or until squash is tender and lightly browned.
- While the squash is roasting, rinse quinoa under cold water until water runs clear. Place quinoa and water in a medium saucepan. Bring to a boil, reduce to a simmer, and cook partially covered until liquid is absorbed, about 20 minutes.
- To assemble the salad, combine the cooked quinoa, roasted squash, cranberries, red onion, toasted pumpkin seeds in a large bowl. Add the vinaigrette** and mix until combined. Season with salt and pepper, to taste. Chill in the refrigerator for couple hours and serve.
- Whisk all the ingredients in a small bowl until combined. Season with salt and pepper, to taste.
**At first it will look like there is too much dressing for the amount of quinoa; however, warm quinoa will soak up a lot of the dressing when the salad chills.