Do you know how much of your nervous system senses pain? ONLY about 10%!!! That means about 90% of your body’s function can be interfered with before you feel the pain. 

We provide a neurofunctional scan at the first visit and use the nervoscope a tool to measure nerve irritation. This helps us track how your body is functioning and allows us to be able to catch issues BEFORE they become a problem.

Don’t assume the quality of your health based on how you feel. Be proactive to maintain a better, Balanced Health!

Specific, Corrective Adjustments: 

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 Proactive Healthy Lifestyle- It all starts with your nervous system. Every process/action in your body needs the nervous system.
5. Being on the schedule for regular visits helps us stay ahead of issues before they become major problems. 

“Change, like healing, takes time.” 

~ Veronica Roth

The very popular question that comes into my office is when will I get better? 

How long will this take? 

There are many quick fix options out there to feel better. Usually by the time people reach our office they have tried ALL OF THEM and they still feel like they are exactly where they started or worse. 

Neurostructural chiropractic is not a quick fix. It is a long term solution. We work on correcting any primary conditions in the spine and that makes it so you don’t have to deal with the same issues over and over again. It doesn’t take much to get out of pain but to keep it corrected is what our goals are for people to create a healthier self. 

The answer to your question is going to be different for everyone. Everyone heals differently, some fast and some slower. The main point is that healing takes time. Be patient. Your body needs time to heal to get better. 

There will always be times in our life that hinder our healing process, but as long as we keep moving forward, we will see the progress and how the hard work and time commitment that you give yourself has paid off. 

Foccacia Pizza Supreme

We have loved making pizza for awhile now. I usually do a sourdough crust but wanted to switch it up and this is sooooo good! I like supreme but kids usually like meat and cheese or just cheese. 

Ingredients

FOR THE FOCACCIA:

• 1 teaspoon honey
• 1 cup warm water
• 2¼ teaspoons active dry yeast or 1 (.25) ounce envelope
• 2⅔ cup bread flour
• 1 teaspoon kosher salt
• 2 tablespoons olive oil plus more for bowl and pan

FOR THE PIZZA TOPPING:

• 1/2 cup pizza sauce store bought or [homemade]
• 2 cups mozzarella cheese grated fresh
• 1 cup fontina grated
• 4 ounces hot italian sausage
• 4 ounces pancetta or sub with diced bacon
• 24 slices pepperoni
• 1/3 cup green bell pepper diced
• 1/3 cup red bell pepper diced
• 1/3 cup red onion diced
• 1/4 cup banana pepper
• 1/4 cup black olives sliced
• 2 tablespoons parmesan cheese grated fresh
• 1½ teaspoons [italian seasoning]

Instructions

TO PREPARE THE FOCCACIA

1. Add to a medium mixing bowl, pour 1 cup warm/hot water (roughly 115°) and whisk until the honey dissolves. Then whisk in active dry yeast and set off to the side for about 5 minutes.
2. Meanwhile, in the bowl of your stand mixer, fitted with the dough hook attachment, measure and add bread flour and kosher salt. Turn the mixer on low and stir until combined.
3. Once the yeast is frothy, add it to the mixer. Mix until incorporated, stopping to scrape down the sides of the bowl as you go.
4. When the dough is just about combined, add in olive oil. Continue to mix until for 4 minutes or the dough is throughly combined.
5. Add a tablespoon of oil to a clean bowl. Remove the dough off of the hook and shape into a ball. Transfer the dough to the bowl and use it to coat the inside of the bowl with oil. This keeps the dough from sticking to the bowl as it rises. Cover tightly with plastic wrap and place it in a warm spot to rise for 1 hour or until it has doubled in size.
6. During this time prep the pizza toppings.
7. Once the dough has risen, use your impeccably clean hands to press or punch down the dough to deflate it.Transfer the dough to a well oiled 9×13 pan. I add a generous amount of oil beforehand and use a pastry brush to coat the entire inside of the pan.
8. Stretch the dough to fit. Cover with a clean kitchen towel and allow the dough to rise one last time for 30 minutes.
9. During this time move your oven rack to the lower third of your oven and preheat it to 425℉ (or 220℃).
   

TO PREPARE THE PIZZA

1. In a 10-inch skillet, fry up 4 ounces pancetta (or use diced bacon) in a skillet over medium to medium-low heat. Once crispy, transfer to a paper towel lined plate and carefully wipe out the skillet. Repeat with 4 ounces of hot italian sausage. Cook on medium to medium-low, breaking up with a wooden spoon until fully cooked and golden brown. Transfer to a paper towel lined plate as well.
2. Grate the mozzarella, fontina and parmesan. You will need 2 cups mozzarella, 1 cup fontina and 2 tablespoon parmesan.
3. After the dough has risen, use your knuckle to make divots into the dough and spread 1/2 cup (more or less to your preference) pizza sauce over top of the focaccia.
   
4. Top with 2/3 of the mozzarella and fontina before adding your toppings and arranging the pepperoni over top. Add the last of the mozzarella and fontina, before sprinkling the parmesan cheese and italian seasoning over top. *You can also hold off on the parmesan and italian seasoning and add it right after it comes out of the pizza for a more melty version.
5. Bake the pizza in your preheated oven for 9 minutes. Then reduce the heat to 375℉ (190℃) and bake for 9 more minutes or utnil the pizza is golden in spot and the cheese has melted.
6. Once baked, allow the pizza to cool in the pan for a few minutes before using a spatula to carefully lift and slide it out of the pan and onto a cutting board. Use a pizza cutter and cut into 8 pieces before serving.