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:
- 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.
- In a small bowl, whisk together soy sauce, balsamic, hoisin, water, red chili paste, sugar and cornstarch; set aside.
- 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.
- 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
Read more at http: http://www.skinnytaste.com/kung-pao-chicken-zoodles-for-two/
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