Have you dealt with the same nagging issue over and over again? Just when you think you have your headaches, low back pain or muscle tension under control, it comes right back and interrupts your day. You have been stretching, walking and doing your workouts, but it just still seems to bother you. YEP, I have been there and so have many others!
Are you ready to take control and get it taken care of so it doesn’t have to bother you anymore?
Secondary conditions, or symptoms are most commonly a result of a primary condition or an underlying issue. They are just warning signs from your body that something isn’t working right.
If we chased the symptoms, or just picked the weed, it will keep coming back again… right!? If we dig out the root, or as in your spine, if we correct the primary condition, we can get rid of the weed and issue and not have to deal with it over and over again!
Correction is not a quick fix. Think about how long your symptoms have been there. How long were they there before you realized it? Healing takes time, but the end reward of health is so worth it!
Quick fixes only last for a few days, months or years, but then the primary condition has had time to progress. The progression makes it harder and harder for us to get it corrected. Don’t wait when it comes to your health!
Here at our office, we don’t want to only focus on getting rid of your symptoms. We focus on Neuro-Structural correction. Correcting the areas in the spine that are affecting the nervous system function are the primary issue that is causing the symptoms to be there in the first place. This allows us to keep the secondary conditions from coming back again —> CORRECTIVE CARE!!!
In turn, you get to really enjoy daily activities and hobbies that you were once unable. You get to really enjoy being healthy.
Roasted Green Beans, Mushrooms, and Onions with Parmesan Breadcrumbs
Ingredients
- 1 1/2 lb. green beans, trimmed
- 1 medium red onion, sliced into rings
- 8 oz. cremini mushrooms, sliced
- 8 Tbsp. extra-virgin olive oil, divided
- kosher salt
- Freshly ground black pepper
- 1 cup fresh bread crumbs or panko bread crumbs
- 1/2 tsp. dried oregano
- 1/2 cup freshly grated Parmesan
- Juice and zest of 1 lemon
Directions
Step 1
- Preheat oven to 425°. On two rimmed baking sheets, arrange green beans, onions, and mushrooms. Toss each with 3 tablespoons olive oil and season with salt and pepper, then roast until tender and deeply browned, 30 to 35 minutes.
Step 2
- Meanwhile, in a medium skillet over medium heat, heat remaining 2 tablespoons oil. Add bread crumbs and oregano and cook, stirring constantly, until golden brown, 3 minutes. Remove from heat and stir in Parmesan and zest of lemon.
Step 3
- Squeeze lemon juice over roasted vegetables and top with Parmesan bread crumbs.
Chicken Caesar Pasta Salad
INGREDIENTS
1 1/2 pounds boneless skinless chicken breasts
1 3/4 cups Caesar salad dressing
3 cups croutons, make homemade or use store-bought croutons
12 ounces dry Farfalle pasta (bow tie pasta), or your favorite pasta shape
4 cups Romaine chopped (about one medium to large head)
1/4 cup Parmesan cheese, freshly grated
INSTRUCTIONS
- Butterfly chicken and place in a gallon zipper seal bag.
- Pour one cup of the dressing into the bag with the chicken. Move pieces around in the bag so that they all get covered with the marinade. Seal the bag and refrigerate for at least six hours but no more than 12 hours.
- While chicken marinates, make croutons per this recipe if using.
- Place a pot of water on to boil and once boiling, add two teaspoons of kosher salt. Add pasta and cook just shy of fully cooked. Pour it out into a colander to drain and then place into a large bowl.
- Add a half cup of the mixed dressing to the warm pasta and toss then pour out onto a small sheet tray and refrigerate to let the pasta absorb the dressing and cool.
- Grill the chicken on an oiled hot grill for about 3-4 minutes on each side, or until fully cooked through then move to a platter to rest. Or grill on an indoor grill pan.
- Once chicken has set for 15 minutes, cut each piece into thick strips then cut the strips into bite sized pieces.
- Cut romaine into bite sized pieces and place into a large serving bowl with the remaining quarter cup of mixed dressing and toss.
- Add cooked chicken pieces, cooked and cooled pasta, croutons and grated Parmesan cheese and toss.
- Serve with grated Parmesan cheese on the side as well as additional dressing.