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The Importance of Eating Healthy

woman smiling eating nutritious breakfastAt our practice, we believe in taking a well-rounded approach to your wellness so that you can live your happiest, healthiest life possible.

Sometimes, that means going beyond chiropractic care and into other modalities—like nutrition. Eating a healthy, well-balanced diet is key to ensuring your body prospers just as it was designed to.

Some general rules of thumb to try and incorporate into your daily life include:

  • Avoiding added sugar
  • Choosing whole foods over highly processed or packaged foods
  • Steering clear of trans fats and complex carbohydrates
  • Saying yes to healthy fats like avocados, nuts and seeds, and olive oil
  • Choosing healthy proteins from free-range animals (give your local farmers market a try!)

When you visit us for your next appointment, ask us for more healthy eating tips—we’re happy to help you on your quest to whole-body health.

Give This Healthy Summer Recipe a Try

Cooking and eating healthy doesn’t have to be hard—check out this easy and delicious recipe for chicken, broccoli and sweet potato—all baked in one easy to clean-up pan.


  • 20 oz sweet potatoes peeled and diced into 3/4-inch cubes (2 medium, about 3 cups)
  • 4 Tbsp olive oil, divided
  • 1 1/2 lbs boneless skinless chicken breasts, diced into pieces (about 1 1/4-inches, keep them close to the same size so they all cook even)
  • 4 cups small broccoli florets
  • 1/2 of a medium red onion, diced into chunks
  • 3 cloves garlic, minced
  • 3/4 tsp of each dried thyme, sage, parsley and rosemary
  • 1/8 tsp nutmeg
  • Salt and freshly ground black pepper
  • 1/2 cup pecans, whole or roughly chopped
  • 1/3 cup dried cranberries


  • Preheat oven to 400 degrees. Place sweet potatoes in a mound on a rimmed 18 by 13-inch baking sheet, pour 1 Tbsp over top and toss to evenly coat.
  • Spread into an even layer and roast in preheated oven for 15 minutes (meanwhile chop and prep remaining ingredients).
  • Remove sweet potatoes from oven, add chicken pieces, broccoli florets, and red onion around sweet potatoes (just placing everything randomly).
  • Sprinkle with garlic and drizzle everything with remaining 3 Tbsp olive oil (focusing mostly on the broccoli so it doesn’t dry) and toss with a spatula to evenly coat.
  • Sprinkle evenly with thyme, sage, parsley, rosemary and nutmeg and about 1 tsp salt and 1/2 tsp pepper. Toss again to evenly coat with seasonings and spread out evenly (try not to overlap chicken pieces).
  • Return to oven and roast about 16 – 20 minutes longer, tossing once halfway through, until chicken registers 165 degrees in center.
  • Toss in pecans and cranberries. Serve immediately.

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