Helping You to Better Health Naturally
by towers
Please explain why you came to our office.
“Tools Dr Burgoon uses for adjustments.”
Please describe your response to treatment.
“I’m very impressed with my results. Dr Burgoon does a great job in finding and working on places that give me problems. He is gentle and soft spoken. I also appreciate the exercises he gives that I can strengthen at home. “
by towers
These are a treat–they are so much better than the ones you buy that it is worth taking the time to make them once in a while. Serve them as you make them as they are best right out of the skillet. I use organic yellow masa harina flour (Gold Mine brand) that I purchase online. (Follow the link to learn more about this special type of corn flour.) Serve with refried beans or soup or guacamole.
Serves 2 (4 six-inch tortillas)
1 cup masa harina flour plus some for rolling out dough
1/2 tsp. sea salt
1/2 to 3/4 cup boiling water, just enough to form a soft dough
Place flour in a bowl and add salt. Stir. Pour in boiling water a little at a time while mixing. Add enough water that a soft dough forms into a ball as you stir–dough should not be dry or crumbly. If your dough is sticky you added too much water and need to add a little more flour until you have a soft, easily shaped dough that doesn’t stick to your hands when you handle it. Separate into 4 equal-sized pieces and form each into a round smooth ball. Using a rolling pin and a little flour to prevent the dough from sticking to your counter top (or pastry board), sprinkle a Tbsp. of flour over your work surface. Flatten a dough ball and sprinkle a little more flour on top of the dough. Now use the rolling pin to roll out. Flip and sprinkle with a little more flour each time you roll the dough. This will keep it from sticking to your surface. Turn the tortilla as you roll the dough so that you get a round tortilla that is about 1/8-inch thick. Roll out the remaining balls. Now heat a skillet (at least 8 inches in diameter) over medium heat. When skillet is hot, place a tortilla in the skillet (no need to add any oil). Let cook about 3-4 minutes on each side. Remove and keep warm in a towel as you proceed to cook all your tortillas. Serve immediately.
by towers
Please explain why you came to our office.
“I had low back pain and was referred here by my sister.”
Please describe your response to treatment.
“After just 3 or 4 treatments, I felt so much better! Close to if not 100%! I appreciate the gentle approach in the adjustments done–thank you!
by towers
Please explain why you came to our office.
“I came from a recommendation of two other patients. I was having some upper back pain.”
Please describe your response to treatment.
“My back issue was/is clear. While I was being treated for my back I found out that Dr. Burgoon could help me with my headaches and with my 20+ year struggle with restless legs. I was on medication for RLS for over 15 years and now I do not have to take any medications and my legs are not restless. He gave me some stretching exercises to do daily (only 2) and that has taken the problem away! He also has been a great help for when I get headaches and how to keep them at bay.”
by towers
No cooking required with this one. Just a few ingredients and a blender will do it. I use an immersion blender and blend this in a quart-sized wide-mouth glass jar. Serve with fresh berries or chopped fruit for a simple dessert.
Serves 4
2 Tbsp. ghee, melted
2 ripe bananas
1 tsp. vanilla extract
pinch of salt
Place all ingredients in a bowl or wide-mouth mason jar. Blend well with immersion blender. Serve over berries or fruit.
by towers
Please explain why you came to our office.
“I have been coming in to have adjustments done to my lower back after having some pain in that area.”
Please describe your response to treatment.
“After a couple visits I was feeling a whole lot better with a larger range of motion, and having nearly no pain. The improvements came after the adjustments were made and after following directions on a few things to do outside of my appointments.”
~17 year-old male
by towers
Please explain why you came to our office.
“I had been diagnosed with osteopenia and was already experiencing mid-back pain. I was already taking an arthritis medication and was concerned about what this meant for my future, since I was only 59 years old. When I came to Dr. Burgoon I was hoping he would be able to offer some relief without my having to take any medication. I also have arthritis in my feet and have had pain and stiffness in my shoulder. I had already been through physical therapy for my shoulder. I never considered the possibility that Dr. Burgoon could help my shoulder or my feet.”
Please describe your response to treatment.
“I was amazed in the difference in my shoulder and in my feet after only a couple visits. The pain was much less and the range of motion in my shoulder was much better. The pain in my back took a little longer. But Dr. Burgoon told me to be patient; it is a process. But after only a couple weeks my shoulder is so much better, my posture is much better, my back is much better. And at this time, several weeks later it has been two weeks since my back has hurt at all and I seriously feel like a new person.”
by towers
Please explain why you came to our office.
“Our son was born via C-section with ties and he was struggling with his left side. He came to get adjustments and have his strained face muscles relieved.”
Please describe your response to treatment.
“He found immediate relief and mobility after just one treatment! He continues to come for maintenance as he grows and starts moving more.”
by towers
This is another quick meal to remember when you’re short of time. I like to cook a big pot of chickpeas and freeze most of them in pint-sized containers that are easy to thaw with cooking as this dish demonstrates. Sure, you can use canned chickpeas but best to avoid canned food whenever you can, and it’s cheaper to cook them yourself. Last night we had this dish served with steamed kale but it could be served with brown rice as well if you would like more calories from carbohydrates at your meal.
2 cups cooked chickpeas (garbanzo beans)
1 medium onion, chopped
2 Tbsp. ghee or olive oil
2 tsp. cumin powder
1/2 cup chicken or vegetable broth
1 carrot, chopped fine
1 medium zucchini, chopped.
1 Tbsp. tamari
sea salt and black pepper to taste
Saute onions in melted ghee in a medium-sized skillet over medium heat. When onions are translucent add cumin and stir. Add carrot and broth and stir well. Add chickpeas. If the chickpeas are frozen, cover the skillet and lower the heat and cook until the chickpeas are no longer frozen together–this may take 10-15 minutes but stir a few times flipping the clump of chickpeas to get them heated evenly. The carrots should be tender by the time the chickpeas are loose and heated through. Stir well and add zucchini. Bring to a simmer again and stir a few times cooking over low heat until the zucchini is just tender. Add tamari and salt and black pepper to taste. Serve immediately over brown rice or with steamed kale.
by towers
The easiest way to prepare butternut squash is to bake it whole in a 350 degree oven until it is soft and easily pierced with a knife. It is quick to then peel the skin off, slice it in half and scoop out the seeds. Now you are ready to maker soup, “pumpkin” pie (I’ve always made this with butternut), and casseroles. Here’s a great recipe full of vegetables with some eggs thrown in for protein! Serve with a salad and some fish or chicken and you have a substantial meal that is not high in carbohydrates.
Serves 4
2 cups cooked butternut squash
1/2 large onion chopped, about 1 cup
3/4 cup chopped zucchini
3/4 cup green peas, frozen
1/2 cup toasted or raw sunflower seeds
1 Tbsp. extra virgin olive oil
1/2 tsp. salt and black pepper, each
grated pecorino or parmesan cheese, optional
2 eggs
1 T tamari
1 tsp. dried thyme
Beat eggs well in a bowl and add tamari and thyme and beat again. Mash the butternut squash and then mix it into the egg mixture. Set aside.
In a skillet, heat the olive oil and add the onions. Stir over medium heat for 2-3 minutes. Add the zucchini and peas. Continue to stir over medium heat until the vegetables are heated through–about 5 minutes over medium heat. Add the sunflower seeds and salt and pepper. Stir well.
Now mix the squash mixture into the vegetables in the skillet. Transfer into a casserole dish, sprinkle with cheese if desired, and bake in 350 degree oven for about 30 minutes or until slightly browned on top. Serve hot.
When you're feeling down with a cold, the last thing you may want to do is cook! Well, if you keep a few ingredients on hand you can make this nourishing, soothing broth in a few minutes. If you … [Read More...]
Children suffer injuries that lead to misalignments just as adults do. Children generally respond very well and quickly to gentle chiropractic adjustments. A case in point is that of a 5 year-old … [Read More...]
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