Why Preventative Chiropractic Care??

  1. Prevent Repetitive Use Injuries
  2. Keep our bodies healthy to do activities that would once put us laid up on the couch for days after.
  3. Correct Effects of a Sedentary Lifestyle 
  4. Gets your Nervous System working at 100% all the time.Promote your overall Health – It all starts with your nervous system. Every process/action in your body needs the nervous system.
  5. Lets all be honest – we forget once we are not on the schedule and by the time you feel it it is too late. Do you know how much of your nervous system senses pain? ONLY about 10%!!! Look at the picture to the right and see how small the sensory part is of the nerve. That means about 90% of your body’s function can be interfered with before you feel the pain.

How does Balanced Health Work with the Nervous System? 

— At our office we utilize a nervoscope and a nervous system functional scan which helps us track how your body is functioning. We are able to catch issues BEFORE they become a major problem. 

— The nervoscope is used to measure heat in your spine. When an area in your spine moves out of place it will put pressure on your nerve in that area. The compression and inflammation of the nerve will alter the nerve’s function. After an adjustment helps get that area in your spine back to functioning and in the right place, the reading will go away and we know that we got everything out of your adjustment that you can. Our scan puts this on an overall picture for you to see the amounts of irritation from severe irritation to normal. 

— Focusing on adjustments specifically to the nervous system helps you not only get feeling better as fast as possible but gets your body functioning at its best.

“Don’t assume the quality of your health based on how you feel. Be proactive to maintain a better healthy lifestyle.” Your Future Self Will Thank You Later.

~Dr. Casey

Taco Stuffed Peppers

For my gardeners: I have so many peppers right now that I am getting sick of eating them plain. I tried this recipe out and it was AMAZING. My family won’t eat peppers so they got to have basic tacos and it was easy meal to please all.

Ingredients

  • 4 medium green peppers, halved
  • 1.5 lb ground beef, browned
  • 1 packet taco seasoning mix, or homemade taco seasoning recipe
  • 1-1/2 cup cheddar cheese
  • 1 cup sour cream
  • 1/2 cup salsa (FRESH) 
  • ALL  the Taco Toppings – This is my favorite part of tacos.

Instructions

  • Preheat oven to 350° F. Wash peppers then slice lengthwise in half through the middle and remove seeds. Place in a casserole dish place in oven until peppers are soft. Check periodically for doneness.
  • In the meantime, brown the ground beef until cooked through. Add the taco seasoning and water and cook according to instructions. After the meat is cooked, mix in sour cream, salsa, and 1 cup of the cheddar cheese. 
    • If you want to go Dairy Free – Place taco meat in peppers and top to individual toppings specific to each persons dietary needs and likings.
    • If you are a Vegetarian – you can fill with rice/quinoa/bean mixture (ADDED NEXT RECIPE BELOW.)
  • Spray a 13 x 9 baking dish with nonstick spray. Place cooked peppers inside dish and generously stuff with meat and cheese mixture. Top with remaining cheese. Bake 350 ° F for 20-30 minutes until peppers are heated through and cheese is melted. Serve with your favorite taco ingredients and a side of salsa. Enjoy!

Notes

Tip: start checking the doneness of your peppers after 5 or 6 minutes. With varying sizes of peppers and microwave wattage, cooking times could vary. Peppers will be slightly “shriveled” but tender. It’s okay because you are going to stuff them with cooked ingredients and this will reduce oven cooking time.

QUINOA STUFFED PEPPERS

Ingredients

  • 1 cup dried quinoa
  • 1 3/4 cup water or vegetable broth
  • 2 teaspoons chili powder
  • 1 1/2 teaspoons cumin
  • 1/2 teaspoon garlic powder
  • good pinch pink salt
  • 1 can (14 oz) corn, drained
  • 1 can (14 oz) black beans, drained and rinsed (I am not a black bean lover but I like garbanzo beans/chickpeas. They are usually easy to substitute to a kind you like.) 
  • 1 cup pico de gallo, plus more as needed
  • 6 medium bell peppers, use your favorite color/s
  • cilantro, to serve
  • avocado, to serve

Instructions:

Preheat oven to 375 degrees F.

Quinoa: In a medium size pan, add water/broth, quinoa, chili powder, cumin and salt, bring to a boil, cover, reduce heat to low and simmer for 15 minutes. Remove from heat, let cool about 5 – 7 minutes. Add in corn, black beans and pico de gallo, mix to combine. Add extra pico de gallo as you like, I used about 1 1/2 cups. Taste for seasoning adding salt or other spices to your liking.

Prep: Slice bell peppers in half and remove seeds.

Assemble: Place peppers on a baking sheet lined with parchment paper. Fill each half with quinoa. Place sheet in oven on middle rack and bake for 20 minutes, or until peppers are just al dente and nearly soft.

Serve with sliced avocado and a sprinkle of chopped cilantro.