Please explain why your came to our office.
“Back pain. Knee pain. Shoulder pain. Neck pain.”
Please describe your response to treatment.
“It’s been excellent! Thank you so much!”
~22 yr-old female
I Can Walk Again!
“Dr Burgoon is a wonderful person who truly cares about the health and well-being of his patients. He and his wife Monica have gotten me and my family through some times that seemed impossible. If they can help they will but if they can’t they are honest and tell you so. We love both of them and are so grateful that they are a part of our lives. In January 2016, I practically crawled into the office and now I walk in and out. Thank you Dr Burgoon and Monica!!!!”
Mango Ice Cream
When you want ice cream consider making it yourself–it’s easy and likely will be much better for you! Mango makes a creamy full-bodied ice cream and you can adjust the amount of honey you use to suit your taste. You could also try skipping the honey and adding stevia to sweeten–I haven’t tried this but I bet the sweetness and flavor of mango would work with stevia. You can make this dairy-free by using all coconut milk and omitting the yogurt.
I used an ice cream maker that takes about 20 minutes to thicken and freeze the mixture. It is best to start with frozen fruit and chilled coconut milk–it will thicken much faster. Our local Fresh Market had organic mangoes on sale so we bought several, cut them up and froze them. That’s what inspired this recipe.
Serves 4
2 cups of cut up frozen mango (you can use fresh but it will take longer to freeze)
1 cup organic Greek yogurt (or omit this and use 2 cups of coconut milk)
1 cup of organic, classic (not light) coconut milk, chilled in refrigerator
1/2 cup honey
2 tsp. vanilla extract
pinch of sea salt
Optional: some fresh strawberries slices as topping and/or toasted coconut flakes
If you are using frozen mango, pulverize the frozen mango pieces in a food processor. If they are frozen together, cut them up first or your processor will have trouble pulverizing them. Set aside in a separate bowl.
Place all other ingredients except toppings in the processor and blend well. If you are using fresh mango blend it with everything else at this step. If not, stir this mixture into the bowl with the pulverized frozen mango. Mix well. Taste and add more honey or stevia to sweeten more.
Pour this mixture into the ice cream maker and follow directions for freezing. Serve immediately with the topping if desired.
Increased energy, fewer sugar cravings, new recipes!
Some comments from those who have taken the nutrition class:
The class “opened up so many new recipe avenues for me. Especially the spiralizer!”
The class provided “a wonderful new change of lifestyle that hopefully will keep me healthy for many years to come!”
I experienced “less sugar cravings” and it was “motivating to be with other people”.
“I have changed my diet 100%” and “my blood sugars are way down”.
I have “less pain and discomfort in every body system.”
Improving Every Day
Please explain why you came to our office.
“Back and neck pain.”
Please describe your response to treatment.”
“I am improving every day. It is much better than when I started.”
~77 year-old male
Stays Healthier and Stronger with Adjustments
Please explain why you came to our office.
“To stay healthy and manage/decrease pain discomfort.”
Please describe your response to treatment.
“I feel like my body responds well to adjustments and treatment. I appreciate that Dr. listens to patient input, adjusts his treatment approach if something is not working or helping. I feel healthier and stronger when I am treated. I also sleep better without so much discomfort.” ~38 year-old female
Falling Apart at 26???!!!
Please explain why you came to our office.
“About two years ago, I had just injured my left knee while working out. I decided to try swimming instead but then I injured my shoulder–I felt like I was falling apart. I was 26 at the time and I just knew there had to be something that could help me feel better. I had been seeing a different chiropractor with no progress. I also felt like he just ignored my injuries and never changed the adjustments. I was feeling like there was nothing I could do. I was very frustrated and sad with my health and that I couldn’t be active.”
Please describe your response to treatment.
“Dr. Burgoon has ALWAYS made me feel listened to and validated how I was feeling. He changes his adjustments based on how I am feeling and my pain is almost completely gone. My shoulder healed within 2 months and my knee pain comes and goes, but I can do much more than when I came. I like that Dr. Burgoon takes time with each patient. I am so grateful that I came to the office!”
Sweet Avocado Smoothie
Here’s a low-glycemic breakfast or snack for you. Similar to the chocolate pudding I posted previously, this recipe skips the banana and uses a little stevia to sweeten. Also, we add a little protein and good nutrition with the collagen and egg yolks (only use the best quality eggs from free-range chickens that are organically fed–crack into a cup first to inspect as the yolk should stay intact with no odor). If you are not eating eggs the eggs yolks could be left out. A quarter cup of berries could be substituted for the cocoa powder. That’s the nice thing about smoothies–you can really mix it up.
Serves 1
1/2 ripe avocado (skin firm but gives a little, inside still light green without brown)
1/3 to 1/2 cup water or zucchini “water”
1-2 tsp. raw organic cocoa powder
stevia extract
1-2 Tbsp. Great Lakes collagen powder
2 egg yolks
1/2 tsp. vanilla extract
Place all ingredients in a blender container except egg yolks and stevia. Blend well. Add egg yolks and blend by pulsing a few times–proteins in egg yolks supposedly can be damaged by blending so I take the precaution of adding them last and then blending briefly until just mixed. Taste and add stevia to taste.
Salad with Zucchini Spirals
We are already getting zucchini from our garden thanks to an early start in the greenhouse. Here’s another recipe using spiralized zucchini–along with some cultured red cabbage which you will need to make ahead. You could substitute store-bought fermented vegetables if you have them on hand. A little olive oil, vinegar, salt and pepper and you have a wonderful salad.
Serves 2 (large salad)
4 cups lettuce pieces or baby lettuce
1/2 cup cultured red cabbage
1 small zucchini, spiralized
1/4 cup feta cheese
2 Tbsp. extra-virgin olive oil
1 Tbsp. balsamic vinegar
salt and pepper to taste
Place 2 cups of the lettuce in each of 2 salad bowls. Add half the zucchini spirals, red cabbage and feta cheese to each bowl. Toss to mix well. Drizzle the olive oil and vinegar over the salads. Salt and pepper to taste.
Potato Eggplant Saute
If you like potatoes but avoid them because you are watching your blood sugar levels, try diluting the potatoes with other non-starchy vegetables. This way you get to eat your potatoes and feel satisfied but not STUFFED and HEAVY afterwards. This recipe uses eggplant and only 1 potato. It’s easy and fast–if you cube the potato and eggplant small enough (between a 1/4 and 1/2 inch cubes), they will cook quickly. Serve these with turkey burgers and a salad and you have a meal.
Serves 3
1 medium-small eggplant (about 1-1/2 to 2 cups cubed–skin first with a potato peeler, then cut crosswise into 1/4 inch rounds, then cut the rounds into cubes)
1 medium red potato, leave skin on, wash well & cut as described above
1/3 cup frozen green peas
2-3 Tbsp. ghee or olive oil
1/2 tsp. dried onion granules (the Co-op has organic in bulk section)
1/4 tsp. dried garlic powder (Co-op has organic in bulk section)
salt and pepper to taste
Prepare the vegetables as described above. Melt ghee in a large skillet over medium heat. Once hot (don’t overheat or it will smoke–keep an eye on it and add 1 cube to see if it sizzles–as soon as it sizzles it is hot enough), add the rest of the potato cubes. Stir with a metal spatula so potatoes get covered in oil. Cover with a tight fitting lid for 3 minutes and then stir again to prevent sticking. Cover again for 3 minutes and stir again. Add eggplant cubes and spices. Mix well. Eggplant tends to soak up oil so you may need to add another tsp. or 2 of ghee or olive oil if the mixture seems dry and is sticking–stir well again. Cover and use spatula to prevent sticking every 3-4 minutes until potatoes and eggplant are tender. Add peas and stir. Turn off heat and cover for a few minutes. Add salt and pepper to taste. Serve immediately.
