|
Find us on Facebook
|
Become a fan of our Chiro-Health page on Facebook! We post office news, pictures and great articles or video clips on various health topics. LIKE us now! |
Chiro-Health
Mission Statement
|
We are
dedicated to educating, motivating and empowering the world toward lifetime care as we grow in loving, learning and living to strive for optimum health through Chiropractic Care. |
|
Join Our List
|
 |
|
|
Note from Dr. Munson
|  Greetings!
Happy summer!
The warm weather brings lots of outdoor activities. Remember to stay hydrated, wear sunscreen and stretch before doing sports and gardening.
It is a great time to ramp up your healthy eating habits by maximizing the plentiful fresh fruit and vegetables.
Join us for the Cheesehead Chase July 12th! Whether you are super fit or a couch potato , it is a great way to start the day!
Dr. Cindy
|
Office News
|
 Cheesehead Chase - Sign up now!
Cheesehead Chase - Get signed up to join the Chiro-Health Cruisers for the Cheesehead Chase on Saturday July 12,2014. 5 mile run or 2 mile walk/run starting at 8:30am.
See the link for the registration form. Please return the form to our office by Monday, June 23rd to secure your spot and T-shirts!
The Ripple Effect 
In recognition of Teacher Appreciation Week, I decided to join in with our patients and write a thank you to my favorite teachers, one from 1st grade and one from 7th grade. Though MANY, MANY years had passed, I took just a few minutes to let them know how much I appreciated them and how they influenced my life. To my surprise, I received thank you's from both of them thanking me and for making their day.
One small deed goes a long way. . . make a ripple!
-Sharon Z.
|
Shanna's Recipe Corner
|
Panzanella (bread salad) with summer vegetables
"Light refreshing veggie salad for summer."
Ingredients:
- 1/4 pound fresh green beans
- 2 slices crusty country Italian bread, about 1-inch thick
- 1 tablespoon olive oil
- 2 large tomatoes, peeled*, if desired, and cut into 1-inch chunks
- 1 small cucumber, peeled, halved, seeded, and sliced 1/2-inch thick
- 1/2 cup roasted red sweet peppers, cut into bite-size strips
- 1/2 of a small red onion, thinly sliced
- 1/4 cup pitted kalamata olives, halved
- 1/4 cup torn fresh basil leaves
Dressing:
- 1/4 cup olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon Dijon-style mustard
- 1 clove garlic, minced
- 1/2 teaspoon sea salt
- 1/8 teaspoon cracked black pepper
- Sea salt and cracked black pepper (optional)
Directions: - Trim stem end of beans and cut into 2-inch pieces. In a large saucepan cook beans in lightly salted boiling water for 2 minutes. Use a slotted spoon to transfer to a bowl of ice water. When chilled, drain and set aside.
- Brush bread slices with 1 tablespoon oil. Toast on a grill or under the broiler until lightly browned, turning once. Cool slightly, then tear bread into 1-inch pieces.
- In a large serving bowl combine beans, bread, tomatoes, cucumber, sweet peppers, red onion, olives and basil.
- For dressing: In a small screw-top jar combine the 1/4 cup olive oil, the vinegar, mustard, garlic, 1/2 teaspoon salt and 1/8 teaspoon pepper. Cover and shake well to combine. Pour half of the dressing over tomato mixture; toss gently. Pour remaining dressing over tomato mixture. Cover and let stand for 30 minutes.
- When ready to serve, toss again. Sprinkle with additional salt and pepper, if you like.
Tip * Bring a large pan of water to boil over high heat. Meanwhile, core the tomatoes and make a small shallow "x" in the other end. When water comes to boil, add the tomatoes and cook for 10 to 15 seconds until skin begins to loosen at the cuts. Using a slotted spoon, transfer to a bowl of ice water for 1 minute or until cool enough to handle. Remove skin and discard.
|
Chiropractic is health care not disease care!
|
|
|
|
|
