Good Luck Students And Teachers!
Another schoolyear is upon us and we would like to wish all the students, parents, and teachers a happy, healthy and successful year! Staying aligned and adjusted can be very beneficial for everyone, but especially the students. Physically, they are putting stress on their spines with sports, small falls and bumps on the playground, and poor posture while sitting or using the computer. Chemically they may not be eating the best when Mom and Dad aren’t looking; and emotionally stress of school, friends, and sports could take a toll on their bodies. Having a well adjusted spine can help to balance the stress that we are putting on our nervous system; ultimately helping the brain to operate on all cylinders! So don’t forget to get the kids adjusted too!
Levator Scapulae Stretch:
Sit upright with a proud chest, with the right hand under your thigh or behind your back. Bring your chin down towards your chest and then turn into your left shoulder. Grab the back of your head with your left hand and gently bring down further, in the direction of your left armpit. Hold for a count of 20-30 seconds and repeat on the other side. Try to do this while seated at a desk for awhile or when you feel your shoulders creeping up towards your ears!
Save the date!
OCTOBER 16th
Holistic Awareness Exposponsored by RI Holistic Healers Association, 10- 5:00 at the Crowne Plaza in Warwick. Dr. Bob Sedlor will be presenting at 12:00 on Upper Crossed Syndrome- what it is, how chiropractic can help, and what you can do to change your body to prevent it!
Here’s a link to buy tickets in advance. Come stop by our booth or see Dr. Bob speak!
ROOT VEGETABLE STEW:
EASY, HEALTHY CROCKPOT RECIPE
1 LARGE WHITE ONION OR 2 LEEKS (WHITE PORTION ONLY), CHOPPED
1 LB. BUTTERNUT SQUASH, PEELED, SEEDED AND CHOPPED
1 LB. CARROTS, PEELED AND CHOPPED
1 LB. PARSNIPS, PEELED AND CHOPPED
1 LB. SWEET POTATOES, PEELED AND CHOPPED
1 LB. YUKON GOLD POTATOES, PEELED AND CHOPPED
2 CELERY RIBS, STEMS REMOVED AND CHOPPED
6 CLOVES GARLIC, PEELED AND THINLY SLICED
3 CUPS CHICKEN OR VEGETABLE BROTH
1 BAY LEAF
1 TBSP. FRESH SAGE LEAVES, FINELY CHOPPED
1 TSP. FRESHLY-CRACKED BLACK PEPPER
1/2 TSP. SEA SALT
2 CUPS CHOPPED FRESH KALE
DIRECTIONS:
ADD FIRST INGREDIENTS TO A SLOW-COOKER, AND CAREFULLY STIR TO COMBINE. COOK ON LOW HEAT FOR 6-8 HOURS UNTIL THE VEGETABLES ARE TENDER. REMOVE BAY LEAF, AND CAREFULLY STIR IN THE KALE. LET THE STEW CONTINUE COOKING FOR 10 MINUTES OR SO UNTIL THE KALE IS WILTED. SEASON WITH ADDITIONAL SALT AND PEPPER IF NEED BE. TURN OFF SLOW COOKER.
Saturday Office Hours
(for the rest of 2016 for the super planners…)
Sept 24- Dr. Catie
Oct 8- Dr. Bob
Oct 15- Dr. Catie
Oct 29- Dr. Bob
Nov 12- Dr. Catie
Nov 26- Dr. Bob
Dec 10- Dr. Catie
Dec 17- Dr. Bob
Dec 31- Dr. Catie
9:00am to 12:00pm
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McArdle Chiropractic and Wellness Center
2220 Plainfield Pike
Cranston, RI 02921
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