Dear Patients,
November is the month of Thanksgiving and here at Back to
Health Wellness Center, we are thankful for you! We appreciate your dedication
to your wellness and for trusting us to accompany you in your journey towards
optimal health.
For the month of Nov feel free to refer your family and
friends for $19 for their initial visit including an exam, nerve scans,
adjustment and a report of findings. Just have them call and mention our Thanksgiving VIP special.
We have a new phone app! You can now request your appointments, integrate them with
your calendar, access detailed patient education videos,and much more from your
iPhone or Android phone. Here’s how you can find
the app.
Please note that we will be closing at 5pm on Nov 16th and
closed
on Thursday, November 24th, in observance of Thanksgiving
Day, resuming our normal schedule the following week.
Eating for Wellness:
The ketogenic diet is a high fat, moderate-protein,
low-carb diet that trains your body to fuel itself by breaking down fats
instead of sugars. Why do we want to
fuel our bodies from fats and not sugars (carbs)? The short answer is eating too many carbs
(sugar) is associated with numerous health problems like heart disease,
diabetes, and obesity. A body that is
fueled by fat has much higher energy stores and is less prone to the above-mentioned
health problems. For more information about
the health benefits of a ketogenic diet ask Dr. Lonquist or any Back to Health
Wellness Center staff member.
RECIPE OF THE MONTH
BREAKFAST CHILI
INGREDIENTS:
2 pounds grass fed ground
beef
1 pound ground liver or
spicy Italian sausage
4 cups tomato sauce
(preferably homemade organic or from a glass jar)
1/2 yellow onion, chopped
3 stalks of celery,
chopped
1 green bell pepper,
seeded and chopped
1 red bell pepper, seeded
and chopped
2 green chili peppers,
seeded and chopped
2 slices of bacon
1 cup organic beef broth
1/4 cup chili powder
1 tbsp minced garlic
3 tbsp fresh oregano
2 tsp ground cumin
3 tbsp fresh basil
1 tsp Celtic sea salt
1 tsp ground black pepper
1 tsp cayenne pepper
1 tsp paprika
TOPPINGS:
fried eggs
avocado, cubed into 1 cm
chunks
cooked bacon, crumbled
DIRECTIONS:
1 Heat a large stock pot
over medium-high heat.
2 Crumble the ground beef,
bacon and, sausage into the hot pan, and cook until evenly browned. Drain any
excess
grease.
3 Pour in the tomato sauce.
Add the onion, celery, green and red bell peppers, chili peppers, and broth.
Season with
chili powder, garlic,
oregano, cumin, basil, salt, pepper, cayenne, and paprika. Stir to blend, then
cover and simmer
over low heat for at least
2 hours, stirring occasionally.
4 After 2 hours, taste. If
necessary, add salt, pepper, and chili powder. The longer the chili simmers,
the better it will
taste.
5 Remove from heat and
serve, or refrigerate and serve the next day. Top with avocado slices, a fried
egg, and bacon
crumble. Makes 12
servings.
*Recipe courtesy of Maria
Emmerich, www.mariamindbodyhealth.com
