Chiropractic Solutions Newsletter – August 2018
How can you stay healthy while you vacation?
From the Doctor
In our blog last August we talked about WHY people take vacations. This August we talk about the struggles of vacationing and how to vacation victoriously!
Amazing August is here, the family vacation is booked, and we are thrilled to get a break from the norm and go on an adventure to the lake. Packing, planning, driving, unpacking, partying, poor sleep, more partying, less sleep, junky food, packing up, and driving home to face a mountain of emails and papers on your desk. Vacations bring the best of both worlds–they are refreshing, inspiring, fun, and create wonderful memories. They also bring mental and physical stress, and they can leave us playing catch up at work and with our health for the following month if not handled properly. I have composed a list of 5 Vacation Essentials.
1. Celtic Sea Salt–put a pinch in your water to help you hydrate better.
2. Leave your phone at home, and forget about email during vacation.
3. Pack your days with activities, and go to bed early.
4. Skip breakfast. Lose weight on vacation:)
5. Give thanks for your blessings and for the vacation itself.
Safe travels and get adjusted on both ends of your vacation to maximize happiness and health. Check out Dr. Matt’s video below for more vacation tips!
Multizyme combines digestive enzymes to support the proper breakdown of proteins, carbohydrates, and fats. This wonderful digestive enzyme helps break food down better and reduces bloating, especially when we are indulging in richer foods and heavier alcohol consumption while on vacation. Check out our blog on digestive enzymes for more great information on how to “Love Your Tummy”.
Chiropractic Solutions Will be Closed:
Wednesday, August 8 – Sunday, August 12
Please plan accordingly.
Is your garden overflowing with amazing veggies? Here’s a great way to put that bountiful produce to healthy and tasty use!
- 4 medium zucchini, halved lengthwise and thinly sliced (about 1 1/2 lb.)
- 1 (8-oz.) package sliced fresh mushrooms
- 2 garlic cloves, minced
- Oil of your choice
- 1 medium-size red bell pepper, chopped
- 1 medium-size yellow bell pepper, chopped
- 1 yellow onion, chopped
- 1/2 teaspoon salt
- 1 1/2 cups fat-free ricotta cheese
- 1 large egg
- 2 cups (8 oz.) shredded part-skim mozzarella cheese, divided
- 1/2 cup freshly grated Parmesan cheese, divided
- 5 cups Sneak-in-the-Veggies Pasta Sauce
- 1 (8-oz.) package no-boil lasagna noodles
- Preheat oven to 450°. Bake zucchini, mushrooms, and garlic in a jelly-roll pan coated with oil for 12 to 14 minutes or until vegetables are crisp-tender, stirring halfway through. Repeat procedure with bell peppers and onion. Reduce oven temperature to 350°. Toss together vegetables and salt in a bowl.
- Stir together ricotta, egg, 1 1/2 cups shredded mozzarella cheese, and 1/4 cup grated Parmesan cheese.
- Spread 1 cup Pasta Sauce in a 13- x 9-inch baking dish coated with cooking spray. Top with 3 noodles, 1 cup sauce, one-third of ricotta mixture, and one-third of vegetable mixture; repeat layers twice, beginning with 3 noodles. Top with remaining noodles and 1 cup sauce. Sprinkle with remaining 1/2 cup shredded mozzarella and 1/4 cup grated Parmesan.
- Bake, covered, at 350° for 45 minutes. Uncover and bake 10 to 15 more minutes or until cheese is melted and golden. Let stand 10 minutes.
Makes 10 cups
Total Time: 120 minutes
- 8 medium tomatoes, cut into quarters
- 1 red bell pepper, ribbed, seeded, and cut into chunks
- 1/4 cup oil of your choice
- 1 1/2 teaspoons Celtic sea salt, plus more to taste
- 2 cups diced yellow onion
- 1 tablespoon minced garlic (3 cloves)
- 1 cup grated carrot
- 1 cup shredded broccoli stalks
- 1 cup grated zucchini
- 2 (15oz/425g) cans diced tomatoes and their juices
- 2 cups vegetable broth
- 1 cup firmly packed basil leaves
- 1/4 cup sun-dried tomatoes
- 1/8 teaspoon freshly ground black pepper, plus more to taste
- Preheat the oven to 400°F (200°C). Line a large baking tray with parchment paper or a nonstick silicone liner.
- Toss the tomatoes and bell pepper with 2 tablespoons of the oil and 1/4 teaspoon of the salt.
- Spread out in single layer on the baking sheet, and roast for about 1 hour. Toss them a few times during cooking so that they roast evenly.
- In a large pot over medium-high heat, warm the remaining 2 tablespoon oil and sauté the onions and garlic with 1/4 teaspoon of the salt for about 5 minutes, until soft and translucent.
- Add in the carrots, broccoli and zucchini and sauté for a further 5 minutes until just softened.
- Add the roasted tomatoes and peppers and their juices, the canned tomatoes and their juices, the vegetable broth, fresh basil, and sun-dried tomatoes with 1/2 teaspoon of the salt and bring to a boil. Reduce the heat to medium, and simmer partially covered for about 20 minutes to allow the flavors to infuse.
- Allow to cool. Add in batches to your blender, and blast on high for 30 to 60 seconds until smooth and creamy.
- Return to the stove, and add the remaining 1/2 teaspoon of salt to taste, and season with freshly ground black pepper.