Tuesday, August 22, 2017

How to Change the Lives of your Family and Friends




Hello Fall!
While Fall weather hasn’t quite reached us yet on the Western Slope, we at Back to Health Wellness Center, are getting excited for cooler temperatures and the opportunities it brings for being active.  August also brings the start of school and for some of us, a sense of routine again.  We hope that during this chaotic transition month, you, our valued patients don’t forget to make your regular adjustments a priority.

Remember, Health is defined as:
A state of optimal physical, mental and social well-being, not merely the absence of disease or symptoms.
August/September News & Events 

The Subluxation Workshop
Kindra will be presenting an hour-long course to help you learn how to get the very most out of your chiropractic care, shift your beliefs from a disease care model to a wellness model, and provide you with information to share with your friends and family to potentially change their lives just as chiropractic has done for you.

Upcoming Subluxation Workshops
August 30th              1:30 pm - 2:30 pm
September 14th       5:30 pm – 6:30 pm
September 28th       5:30 pm – 6:30 pm



Patient Satisfaction Survey
We want to know how you think we’re doing and what we can be doing better.  Your perception of our performance is what drives our improvement.  Please take a few minutes to complete this simple, 10 question survey:


Complete the survey to be entered to Win a Free Massage!
 
Recipe of the Month
Kung Pao Chicken Zoodles For Two
7 Smart Points 277 calories
Total Time: 10 minutes
Kung Pao Chicken Zoodles For Two without the guilt (under 300 calories), because I replaced the noodles with zoodles (zucchini noodles) and the results were fantastic!!
Ingredients:
  • 2 medium zucchini, about 8 oz each, ends trimmed
  • 1 teaspoon grapeseed or canola oil
  • 6 oz skinless chicken breasts, cut into 1/2-inch pieces
  • Kosher salt and freshly ground black pepper, to taste
  • 1/2 red bell pepper, cut into 1/2-inch pieces
  • 1 teaspoon sesame oil
  • 2 cloves garlic, minced
  • 1 tsp fresh ground ginger
  • 2 tbsp crushed dry roasted peanuts
  • 2 tbsp thinly sliced scallions along diagonal
For the sauce:
  • 1 1/2 tbsp reduced soy sauce (tamari for gluten free)
  • 1 tbsp balsamic vinegar
  • 1 tsp hoisin sauce
  • 2 1/2 tbsp water
  • 1/2 tbsp Sambal Oelek Red Chili Paste (or more to taste)
  • 2 tsp sugar
  • 2 tsp cornstarch
Directions:
  1. Using a spiralizer with the thickest noodle blade, or a mandolin fitted with a julienne blade, cut the zucchini into long spaghetti-like strips. If using a spiralizer, use kitchen scissors to cut the strands into pieces that are about 6 to 8 inches long so they’re easier to eat.
  2. In a small bowl, whisk together soy sauce, balsamic, hoisin, water, red chili paste, sugar and cornstarch; set aside.
  3. Season chicken with salt and pepper, to taste. Heat oil in a large, deep nonstick pan or wok over medium-high heat. Add the chicken and cook until browned and cooked through, about 4 to 5 minutes. Set aside.
  4. Reduce heat to medium, add sesame oil, garlic and ginger to the skillet and cook until fragrant, about  30 seconds. Add the bell pepper, stir in soy sauce mixture and bring to a boil; reduce heat and simmer until thickened and bubbling, about 1-2 minutes. Stir in zucchini noodles and cook, mixing for about two minutes until just tender and mixed with the sauce. If it seems dry, don't worry the zucchini will release moisture which helps create a sauce. Once cooked, mix in chicken and divide between 2 bowls (about 2 cups each) and top with peanuts and scallions.
Nutrition Information
Yield: 2 servings, Serving Size: scant 2 cups
  • Amount Per Serving:
  • Smart Points: 7
  • Points +: 7
  • Calories: 277
  • Total Fat: 12g
  • Saturated Fat: g
  • Cholesterol: 62mg
  • Sodium: 725mg
  • Carbohydrates: 21g
  • Fiber: 4g
  • Sugar: 9g
  • Protein: 24g

Our Back to Health Wellness Center Web Page:

Back to Health Wellness Center Facebook Page:

No comments:

Post a Comment