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We are dedicated to educating, motivating and empowering each other as we grow with love and positive energy to strive for optimum health with Chiropractic care.
QUOTE OF THE MONTH
"The nervous system holds the key to the body's incredible potential to heal itself." 
-Sir Jay Holder, M.D., D.C., Ph.D., of Miami, Florida
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Chiro- Health Chiropractic Care Center
Newsletter
Chiro-Health-Plymouth
September 2015   
Note from Dr. Cindy
 

It is back to school time again! 

It's a good time to get your kiddos in for a spinal checkup. Their little bodies are growing like crazy. It is so important to keep their nervous systems clear of subluxations to ensure proper growth and innervation to every muscle, tissue, organ cell in their bodies. 

I will also be doing scoliosis and backpack screenings. 

Happy September!

Be well,
Dr. Cindy 
Upcoming Events

Women's Health Seminar - September 28th - 6:30pm
Back by popular demand! Melissa Huguet is returning for another seminar on Breast Health and Thermography. Call to reserve a spot for you and any friends and family members!  Printable flier
 

Women's Self Defense Workshops - October 15th & 22nd
Richard Heller from Final Option Self Defense Studio in Plymouth is hosting a 2 night seminar on Women's Self Defense. The cost is $15, which includes both nights. This is open to all women 16 and older. Printable Flier
 
Office News
Cheesehead Chase 2015

Wow! What a great turnout this year - 86 participants for the Chiro-Health Cruisers! Thanks to all who joined our "Super Powered" team!
Shanna's Recipe Corner
"Quinoa lovers unite! The wonderful nutty flavor of quinoa combined with Southwestern flavors makes this salsa perfect for your next picnic or summer gathering."


Healthy Quinoa Salsa

INGREDIENTS 
  • 1 cup cooked quinoa (~1/2 cup dry quinoa + 1 cup water )
  • 3 large tomatoes, diced
  • 1/3 red onion, finely diced
  • 1 can sweet yellow corn
  • ¼ cup fresh cilantro, chopped
  • 1 tbsp salt
  • ½ lime (juice)
  • (optional) 2-3 tablespoons finely diced jalapeño
  • (optional) 1 can black beans
DIRECTIONS
  1. In a medium size pot, bring 1 cup water and ½ cup quinoa to a rolling boil. Then, turn down to simmer and cover for about 15 minutes (or until all of the water is evaporated). Transfer quinoa into an airtight container and place in refrigerator to cool.
  2. Next, prepare veggies. Finely dice tomatoes and onion and mix together in a large bowl. Then, chop fresh cilantro and add to mixture along with a can of corn. Once the quinoa has cooled, add into mixture and give a final mix.
  3. Season with salt and lime juice and eat with tortilla chips of your choice.
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