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Quinoa Chipotle Bowl Recipe from SHANE AND SIMPLE

This Quinoa Chipotle Bowl recipe is from SHANE AND SIMPLE quinoa-2220490_1280

Makes one serving as a main dish.

FOR THE QUINOA CHIPOTLE BOWL 

  • 1 cup cooked quinoa
  • 1/2 cup sweet or roasted corn (I just threw some frozen corn into a hot skillet and cooked it until it basically started to burn)
  • 1/2 cup fat-free refried beans
  • 1/2 cup low-sodium or no-salt added black beans (drained and rinsed)
  • 1/2 cup shredded romaine lettuce   
  • 1/2 cup shredded red cabbage
  • 1/4 cup guacamole                         
  • 1/4 cup salsa
  • 1/4 cup chopped green onions

FOR THE SOUTHWEST TAHINI SAUCE

  • 1/4 cup tahini
  • 1/4 cup water
  • 2 tsp. apple cider vinegar (or you can use lemon juice if you prefer)
  • 1 tsp. chili powder
  • 1/2 tsp.each onion powder and  garlic powder
  • salt to taste

FOR THE QUINOA CHIPOTLE BOWL

  1. Place all ingredients into a bowl, assembling or layering however you choose.

FOR THE SOUTHWEST TAHINI SAUCE

  1. Combine all ingredients into a small mixing bowl or dish and whisk.

ENJOY!

 

Lastest News from Charmaine: June 2020

Greetings all!photo3-300x198

SIZZLE! SIZZLE! SIZZLE! From an icky half-assed Spring straight into full melty, squelchy Summer!  Gotta love Michigan in times of climate change!!

Hopefully, my veggie garden and yours survives this heat and hopefully doesn’t drown with all this rain.   At the present time, with all the COVID 19 hoof-fla-fla, veggie gardens along the lines of the old Victory gardens seem to be sprouting up…and I say hurrah to everybody planning on eating yummy fresh healthy food…a positive from a negative…gotta love it!

Needless to say with everything going on, I have not been able to train for 3 months at the gym, and the puny weights at home don’t give me the same workout (duh!). However, I will say that the distance yoga teaching has really led me to more depths and insights that have been magical. Working out alone has actually proved to be beneficial.

Just got word that travel to see our grandchild and his parents in July is off for now..hoping that at least I can make it there for 2 weeks to help out after the little one is born in October.

Meanwhile, stay safe, wash your hands (but not too much), drink lots of water, let your dog take you for regular walks, and make the best of what you got!

Contact us   517.627.4547 to make an appointment.

Latest News from Charmaine: May 2020

Greetings all,photo3-300x198


Well, I think Spring has decided that the odds of it happening are finally settled.  We have had some delicious days recently, which, hopefully has taken a little of the edge off the Stay at Home- Stay Safe Cabin Fever so many are suffering from.

Essentially, as I sure you have come to realize is that a NEW NORMAL is settling in and we can now forever be guilty of saying “Before Covid 19- we did…”  

Trust you have all enjoyed the tulips that Brenda worked so hard to get planted and I am sure, that after she visits Holland, Michigan- we are in for more.  I must say, their Tulip Time is always a glorious display.

I see that our Farmer’s Markets will be opening soon.  Big YAY!   for that…  I love my Saturday/Sunday ritual that involves getting fresh veggies and other delights straight from the person who was involved in the whole process…another great way to connect to the land.

STAY SAFE, GET FRESH AIR, EXERCISE, DRINK H2O, GET CHECKED!

Latest News from Charmaine: April 2020

Greetings all!February 2019

There is a song that goes April showers brings May flowers….but what the heck does this chilly weather bring?   MOTHER Nature is sorely testing our patience, isn’t she? …Spring is so close and yet so far away. And, of course, being the human creatures we are, we will probably soon be whining about how hot it is.

Under the current situation, life as we know it has been sorely tested and people are suffering from various degrees of emotional stress which is creating physical stress in the form of subluxations.  We need to make sure everybody who can get to our office in time of need can and we have really focused on social distancing, appointments only schedule and tons of cleaning (I am so starting to intensely dislike the smell of Clorox …anybody else there too?) 

I have included some lockdown suggestions in this newsletter and also some ideas of how to use pantry staples to provide nutritious meals as we limit our shopping to bare essentials.

In the meanwhile, breathe, smile, move and know that this too shall pass!

 

Mushroom Bourguignon

Author: Linda Meyermushrooms-756406_1920Mushroom Bourguignon serves

Preparation Time: Takes 1.5 hrs start to finish

Savory mushrooms and carrots in a rich wine sauce, the perfect cozy and romantic winter dish. This will please everyone at your table. 

  • 2 tbsp olive oil divided
  • 2 lb mushroom caps we prefer baby bellas, stems off and sliced thick
  • 6 large carrots peeled and sliced into 1 inch 2.5 cm circles
  • 1 large yellow onion peeled and diced
  • 1 large shallot peeled and sliced thin
  • 2 garlic cloves peeled and minced
  • 2 cups vegetable broth
  • 1 ½ cups red wine
  • 1 tbsp tomato paste
  • 2 tsp ground sea salt or to taste
  • 2 tbsp fresh thyme leaves plus extra for garnishing
  • 2 tsp dried Italian seasoning
  • Black pepper to taste
  • 1 tbsp + 1 tsp all-purpose flour use cornstarch to make it gluten free
  • 1/3 cup water
  • Served over 1 1 lb package of fettuccine or mashed potatoes (Dr C)

DIRECTION

  1. Heat a large skillet on medium heat and add 1 tbsp (15 ml) of olive oil. When the oil is hot, add the mushrooms and a pinch of salt, sauté for approximately ten minutes or until browned. Remove from the pan and set aside.
  2. Add the remaining olive oil and the carrots. Sauté until they begin to brown then add the onions. Cook the onions until they become translucent then add the shallots. Cook until they are browned and caramelized, approximately 5 to 7 minutes. Add the garlic and cook for one minute.
  3. Add the vegetable broth and wine to deglaze the pan. Stir and loosen the pieces of onion and shallot that may have stuck to the pan. Add the tomato paste and stir until it liquefies. Add the salt, thyme, Italian seasoning, and pepper, stir to combine and reduce the heat to a low simmer. Cover and cook for twenty minutes. Add more seasoning if you prefer a stronger flavor.
  4. In a small bowl, mix the flour (or corn starch if you want to make it gluten free) and water together until the flour breaks down and the mixture resembles a thick milky substance. There shouldn’t be any dry flour or lumps in the mixture. Add it to the wine sauce and stir well to combine. Add the mushrooms and stir to incorporate within the sauce. Cover and simmer on the lowest temperature for twenty minutes. The sauce will thicken into a stew. Be sure to lift the lid and check to make sure it’s not sticking to the pan or evaporating. That shouldn’t happen if the temperature is low enough, but if it does add a small amount of broth or water and stir.
  5. Spoon the mushroom Bourguignon on top of the fettucine/mashed potatoes. Garnish with a sprinkle of fresh thyme leaves.

The Latest from Charmaine: February 2020

Greetings all!photo3

Well the countdown to spring and greenery and impending  warmth is on, and I am for sure looking forward to it!

We have a hectic month or two coming up especially in April, what with the family coming over from Norway and College reunion (40th!) Also some continuing education thrown in the mix as well.  These two events sandwich my yearly yoga retreat. So if I am looking a smidge frazzled in April -forgive me!

On the powerlifting front, I am coming off a double whammy of injury (that was caused by a silly fall way back!) and I am seriously hoping to be competition ready by the last part of the year. Senior Olympics in August only competes in Deadlift and Bench Press…so I am good there. 

I have decided that should I not be ready to do a decent squat by October, that I will try next year. It has been a frustrating year of kinda marching in place and I know it may take longer to get back to the weight I want (180+) in squat than I might like…but I know that my body needs time, chiropractic care, training and massage.

What training goals have you set for yourself this year and how can we help keep you healthy on the road to success??

Is there anything we can help you with?

Give us a call at 517- 627-4547

Chickpea Artichoke “Bliss in a Dish”

This recipe originally appeared in DREENABURTON.COM

I love artichokes and I love chickpeas. I also really love Mediterranean seasonings and briny olives with a touch of sweetness thrown in. So, when I make this dish, it’s like a little bit of bliss in a dish!  (This got a two thumbs up from Dr. Ray….so YAY it is now in rotation)

chickpeaartichokeblisstitle

Ingredients

2½ – 3 cups red or Yukon gold potatoes about ¾ – 1 lb  cut in small cubes

1 tsp olive oil to wipe around baking dish, optional

3 – 3 ½ cups chickpeas / 2 cans, rinsed and drained (I have subbed cannellini beans for these)

3 cups frozen artichokes- thaw beforehand or use from frozen (I used canned as Meijer did not have any frozen artichokes …)

4 medium-large cloves garlic minced or grated

3 tbsp water

1/2 cup red bell pepper chopped

1/3 – 1/2 cup pitted kalamata olives sliced in half

1 cup chopped tomatoes

3-4 tbsp golden raisins

1 tsp dried oregano

1 tsp dried basil

½ tsp dried rosemary

½ tsp sea salt

Freshly ground black pepper to taste

1½ tbsp balsamic vinegar

¼ cup chopped fresh flat-leaf parsley

Directions

Preheat the oven to 400°F. Use 1 teaspoon of the olive oil to oil a large casserole dish (about 8 by 12 inches). If you omit the oil, some of the ingredients may get a little sticky in the pan, but no biggie! Place the potatoes in a saucepan, cover with water, and bring to a boil. Lower the heat to medium-low and boil for 10 to 15 minutes, or until fork tender. When potatoes are ready, drain well and add to the prepared dish along with the other ingredients, except the vinegar and the fresh parsley. Toss the mixture well, cover the dish with foil, and bake for 40 minutes (stirring about halfway through the baking process), until the potatoes are fully tender and the other vegetables have heated through and somewhat softened. Add the vinegar, toss again, and bake for another 10 to 15 minutes uncovered. Remove from the oven, sprinkle with the fresh parsley, and season to taste with salt and pepper as desired. Serve on its own, with bread, or over quinoa, brown rice, or pasta, topped with a quick avocado sauce or mash.

 

The Latest From Dr. Charmaine and Dr. Ray: January 2020

Greetings all,photo3
I am sure that many of us are scratching our heads at this winter….but it is happening in its own way and at its own time. We can make some changes in our lives to accommodate the change to the new year and to the weather.

Get plenty of rest. Winter is hibernation time for our four footed friends and we would do well to remember that.

Hydrate, Hydrate, Hydrate. We all have our heaters and wood fires going to keep us warm but that draws a lot of moisture out of the body…so drink LOTS of H2O.

Watch your posture. I notice that so many people walk with their shoulders hunched up around their ears this time of the year…NO TURTLING PLEASE…. it messes up the neck and shoulder areas…get a scarf/two and wrap it around the neck and chest area and walk tall!!!!!

EXERCISE EXERCISE EXERCISE. It is terribly important that we keep moving thru’ the winter months…If you are not an outside weather fan, find some way to incorporate exercise. Look at no commitment gyms and get in there and do something. Go to open swim, go to the mall or GLHS and walk. Keep your circulation working and the winter weight gain down.

WATCH THE WINTER DIET. We tend to eat too much “comfort food” in winter and a) gain weight and b) are subject to more colds and flu. The body needs to be more alkali and so more fruits, veggies and less stodgy comfort food is better. Keep the dairy and meats to flavoring status and eat 5-9 servings of veggies/fruit daily. Clementines are a great handful, quick to unwrap and loaded with Vit C.

OK…. SO STAY WARM, KEEP ACTIVE AND ALL THE OTHERS THINGS I SAID AND GET A CHIROPRACTIC CHECKUP TO MAKE SURE YOU ARE FUNCTIONING ON ALL CYLINDERS.

Remember your body does not have a check engine light!!

 

The Lastest from Charmaine: November 2019

Greetings All!!photo3

November seems to have rushed in with unseemly haste, bringing the month of weird weather and the constant question…Just where the heck did this year go?

Not sure I can answer that one, but I am trying hard, as I am sure many of you are, to get all the stuff done that we wanted to get done before the end of the year.

Please note: We will be out of the office from November 20th to December 2nd to be with our family in Florida.  Alfred is just shy of 3 years old (!) and we are looking forward to spending some quality time with them.

I have taken the liberty of sharing some of my favorite Thanksgiving dishes in this newsletter (we get the question what dishes do you, as a vegan/vegetarian prepare for this time of the year?).

This will be the final newsletter of the year…..so, we will take the opportunity to say -Thank You for trusting us with the opportunity to get you and yours on the road to health and may 2020 be TOTALLY AWESOME!

SEE YOU ON THE TABLE, UNDER THE BARBELLS, ON THE MAT OR JUST AROUND TOWN!

Latest News from Charmaine: October 2019

Greetings all!photo3

Well, Fall seems to have found her way to us. Currently somewhat cooler temps are prevailing, and I see leaves starting to fall fast and furious.  I would put out an appeal to think twice about raking the leaves for the fact that they provide essential cover and protection to many of the beneficial bugs, and creepy crawlies over the winter. I know we are programmed to rake them, just as we are programmed to pull dandelions and thus deprive bees of essential early food.

Check out our Annual Stuff the Bus for Hunger appeal. We are trying a slightly different tack this year (our 30th!!!!!) and hope to succeed beyond expectations.

I just completed my last powerlifting meet of the year and finally managed to set a Michigan Masters record in Bench press (finally got that nailed!)

Fall generally means that we are doing a lot more outside (and inside, too!) as we strive to finish up projects before the snowy days arrive.  Please be sure you recognize your limits, that you take care doing the project and after a weekend of “warrioring” (which may include more than household projects!)….that you get your spine checked to make sure you are sparking on all cylinders!!

SEE YOU IN THE OFFICE, ON THE TABLE/MAT, UNDER THE BARBELLS, OR AROUND TOWN!

October 2019