I have had a bunch of new patients this year and many have asked about my nervoscope. The nervoscope is just one of the tools I use to assess your spine and get patients back their health as fast as possible!
Neurostructural Chiropractic is so much more than just helping people get out of pain. Its about getting people their life back to a time where they were truly healthy. Its about getting the spine into a normal alignment for each individuals normal and allowing your innate intelligence to take over and heal the body, allowing your nervous system to function at its best. It really is life changing moments for some patients.
Dr. Casey is a Gonstead Chiropractor. Gonstead Chiropractic is different in it has 6 key components to it. One of them being — the Nervoscope Findings (1st visit and every time before/after you get adjusted.) This allows us to only adjust areas in the spine that are affecting nerve function.
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.
Focusing on adjustments specifically to the nervous system helps you not only get feeling better as fast as possible but gets your body healthy and able to stay healthy longer!!!
Recipe 1:
Roasted Brussels Sprouts Salad with Maple Butternut Squash, Pumpkin Seeds, and Cranberries
Ingredients
Roasted Brussels Sprouts:
- 3 cups Brussels sprouts , ends trimmed, yellow leaves removed
- 3 tablespoons olive oil
- Salt to taste
Roasted Butternut Squash:
- 1 1/2 lb butternut squash peeled, seeded, and cubed into 1-inch cubes (Yields about 4 cups of uncooked cubed butternut squash)
- 2 tablespoons olive oil
- 3 tablespoons maple syrup
- ½ teaspoon ground cinnamon
Other Ingredients:
- 1/2 cups pumpkin seeds
- 1 cup dried cranberries
- 2-4 tablespoons maple syrup optional
Instructions
Roasted Brussels sprouts:
- Preheat oven to 400 F. Lightly grease the foil-lined baking sheet with 1 tablespoon of olive oil.
- Make sure Brussels sprouts have trimmed ends and yellow leaves are removed. Then, slice all Brussels sprouts in half. In a medium bowl, combine halved Brussels sprouts, 2 tablespoons of olive oil, salt (to taste), and toss to combine. Place onto a foil-lined baking sheet, cut side down, and roast in the oven at 400 F for about 20-25 minutes. During the last 5-10 minutes of roasting, turn them over for even browning, the cut sides should be nicely and partially charred but not blackened (see my photos).
Roasted butternut squash:
- Preheat oven to 400 F. Lightly grease the foil-lined baking sheet with 1 tablespoon of olive oil.
- In a medium bowl, combine cubed butternut squash (peeled and seeded),1 tablespoon of olive oil, maple syrup, and cinnamon, and toss to mix.
- Place butternut squash in a single layer on the baking sheet. Bake for 20-25 minutes, turning once half-way through baking, until softened.
- Note: You can roast both Brussels sprouts and butternut squash on 2 separate baking sheets at the same time, on the same rack in the oven –
Assembly:
- In a large bowl, combine roasted Brussels sprouts, roasted butternut squash, pumpkin seeds, and cranberries, and mix to combine. (OPTIONAL): For more sweetness, add 2 or 4 tablespoons of maple syrup, if desired – do not add all maple syrup at once, start with 2 tablespoons, then add more, if desired, and toss with the salad ingredients to combine
Recipe 2:
Honey Butter Garlic Chicken
This is on our menu plan this week! I will more than likely just dump and add my own amounts but here is the recipe for you!! We really like it over rice with some other veggies on the side – peppers, onions, broccoli, brussel sprouts are our favorite ones.
Ingredients
- 1- 1/2 pounds of boneless skinless chicken thighs
- 1 tablespoon olive oil
- 4 garlic cloves minced
- 3 tablespoons Honey
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 3 tablespoons butter
- 1- 1/2 tablespoons apple cider vinegar
Instructions
- FIRST Cut chicken thighs into small bite sized pieces.
- SECOND Heat olive oil and 1 tablespoon butter in a on high heat.
- NEXT add the chicken to the skillet, sprinkle with salt and pepper. Let cook until it starts to change from pink to white and get some golden edges about 5-6 minutes.
- add the remaining butter, garlic, vinegar and honey. Stir until chicken is coated.
- Simmer sauce and chicken to caramelize the outside about another 5-6 minutes or until chicken is done.
- FINALLY Serve chicken over rice, quinoa, or in a salad or wrap.