Taking Care of Yourself & Each Other
Chances are you’ve had a buddy cancel plans because of sickness; colds, flus, and even the dreaded headache. Once or twice makes sense, it is the season for such maladies. When it starts to be repetitive, you begin to wonder, perhaps there is something else going on.
“According to the Journal of the American Medical Association, Americans on average lose 3.5 hours per week of productivity at work due to headaches.”
There are a variety of reasons why you may be suffering from headaches. From sinus to dehydration, find out what may be causing you, or your pal, pain.
Inflammation can come from a variety of factors such as your diet, inflammatory foods, allergens and toxins in the air, or worst case scenario from structural deformities. To help clear the inflammation, limit wheat, dairy and sugar intake and keep hydrated. Opening up the sinus canal through chiropractic care allows the inflammation to drain which decreases headaches.
Decreased Blood Flow
One of the main causes of headaches is from a decrease of blood flow and nervous supply to the brain. Chiropractic adjustments free up this restriction of flow which in return allows the brain to function normally and reduces headaches.
Dehydration and Hunger
Another cause of headaches is dehydration and hunger. Making sure to drink the recommended amount of water daily which is half your body weight in ounces (ex: weight 100 lbs, drink 50 oz). Also, make sure to eat 3 balanced meals and 2 snacks throughout the day.
Grilled Sun-Dried Tomato & Basil Stuffed ChickenIngredients
2 oz Sun-dried tomatoes
1/2 c Reduced-sodium chicken broth
20 oz Skinless boneless chicken
8 lg Basil leaves
Salt and pepper
2 tb Balsamic vinegar
1 tb Extra Virgin Olive Oil
1 Garlic minced
1/8 ts Red pepper flakes crushed
In a small saucepan on the stovetop, or in a microwave oven, bring the tomatoes and broth just to a boil. Let stand about 15 minutes, until the tomatoes are softened. Remove the tomatoes and reserve any remaining broth.
Cut the tomatoes in half. Use a small sharp knife to cut as large a pocket as possible in each chicken breast, taking care not to cut all the way through. Divide the rehydrated tomatoes and the basil among the chicken, stuffing them into the pockets. Sprinkle the chicken lightly with salt and pepper.
In a shallow dish just large enough to hold the chicken, combine the reserved broth, vinegar, oil, garlic, and red pepper. Let stand 30 minutes at room temperature or up to 2 hours in the refrigerator. Drain and discard the marinade.
Prepare a medium-hot fire. Lightly oil the grill or coat with a non-stick vegetable spray. Grill the chicken, turning once with a spatula, 8 to 10 minutes, until the meat is white throughout. Serve warm or at room temperature, cut into crosswise sections and fanned out if desired. 249 cals, 5.8 g fat (21.7% cff)
Recipe Credit: BigOven