At 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.
Ingredients
- 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
Instructions
- 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.