November Newsletter from Back To Health

NOVEMBER IS DIABETES AWARENESS MONTH

Diabetes is one of the leading causes of disability and death in the United States. It can cause blindness, nerve damage, kidney disease, and other health problems if it’s not controlled.
One in 10 Americans have diabetes — that’s more than 30 million people. And another 84 million adults in the United States are at high risk of developing type 2 diabetes.

Depending on your age, weight, and other factors, you may be at higher risk of developing type 2 diabetes. The good news is that making healthy changes can greatly lower your risk. To help prevent or reverse type 2 diabetes:

• Watch your weight
• Eat healthy
• Get more physical activity

Ask us about our Blood Sugar Support Program, and about how a properly implemented Ketogenic diet may be what you need to reverse this condition. Also, take the Quiz at the link below to see if you are at risk….

Diabetes Risk Quiz

http://www.diabetes.org/are-you-at-risk/diabetes-risk-test/

November News and Events

Dr. Lonquist has published his new book!

You can find it on Amazon or pick up a copy in the office. Learn all you need to know to promote your health and your families health on a daily basis!

Amazon Link

The Subluxation Workshop

We will be presenting free hour-long classes throughout the month 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. Call to find out when the next one is.

November 11, 2017 - November 12, 2017

Colorado National Monument

Saturday and Sunday, November 11-12, 2017 | The National Park Service fee-free days celebrating Veteran's Day (free for everyone, not just veterans/military). Get out and be active

November 11, 2017

Downtown Grand Junction

Main Street 8th to 3rd Street
Grand Junction, CO 81501

The Annual Veteran's Day Parade sponsored by the Veterans Committee of the Western Slope.

November 17, 2017

Downtown- Holiday Tree Lighting

4th & Main Street
Grand Junction, CO 81501

The Wells Fargo Christmas Tree and the rest of Main Street light up to officially kick off the holiday season in Downtown Grand Junction. Santa makes an appearance and visits with kids while live Christmas favorites are performed. The event runs from 5-7 p.m.

November 23^rd, 2017

Grand Junction Turkey Trot 5K & Little Gobbler Run

November 23, 2017

Starts/Ends at Two Rivers Convention Center

159 Main Street
Grand Junction, CO 81501

Thursday, November 23rd - Thanksgiving Day 9:30am  | The 5K (3.1mile) will be held in downtown Grand Junction, Colorado. There will also be The Little Gobbler run. This will be a short dash down Main Street for the youngsters. This is a family event.

Our office will be closed Thursday, November 23^rd through Sunday, November 26^th for Thanksgiving and will reopen 8:30 Monday, November 27^th

RECIPE OF THE MONTH

Roasted Pumpkin Sage Soup
Skinnytaste.com
Servings:  5 • Size: a little under 1-3/4 cup • Points +: 3 pts • Smart Points:1
Calories: 137.5 • Fat: 3 g • Carb: 25 g • Fiber: 7 g • Protein: 6 g • Sugar: 9 g
Sodium: 459 mg (without salt)

Ingredients: 

• 2 medium (6 lbs total) sugar pumpkins or pumpkin pie pumpkins
• 1 tbsp butter (olive oil for dairy-free or whole30)
• 3/4 cup shallots, diced
• 3 cloves garlic, chopped
• 4 cups fat free, low sodium chicken broth (vegetarians can use vegetable stock)
• 1 tbsp fresh sage, plus more for garnish
• salt and fresh pepper to taste
• reduced fat sour cream for garnish, (optional)

Directions:

Heat the oven to 400°F. Using a heavy, sharp knife, cut the pumpkins in half. Scoop out seeds and place on a baking sheet; bake for 1 – 1-1/2 hours.

When the pumpkin is cooked and cool enough to handle, use a spoon to scoop out the flesh. This should make about 5 cups.

Add butter to a large pot or Dutch oven, on medium heat; add shallots and sauté until tender, about 4 minutes. Add garlic and cook an additional minute. Add pumpkin and broth to the pot, along with sage, salt and pepper and bring to a boil. Simmer, covered for about 15 minutes.

Blend in a blender or immersion blender and blend the soup until smooth.

 (Optional) Garnish with light sour cream and sage.  Makes 8 1/2 cups.

Our Back to Health Wellness Center Web Page:

http://www.bthwellnesscenter.com/

Back to Health Wellness Center Facebook Page:

http://www.facebook.com/BTHWellnessCenter