Pregnancy & Chiropractic Care in River North
Pregnancy & Chiropractic Care
I am grateful each day that I get to do a job that I love; helping to relieve my patients of pain and discomfort. From athletes to folks who work at a desk all day, kids and the moms who birth them I am extremely fortunate to be able to practice with such a diverse set. One of my favorite aspects in chiropractic care is with pregnancy. I am Webster Technique Certified trained to work specifically with pelvic balance in pregnancy.
Chiropractors that have been trained to work with pregnant woman are able to use tables to adjused for a pregnant woman’s body and techniques that avoid unnecessary pressure on the woman’s abdomen. Visiting a chiropractor during pregnancy can help establish balance and alignment with the pelvis. When there is misalignment this can effect the amount of room there is for the baby to develop. It can also lead to difficulty in the baby being aligned correctly for delivery. The potential for benefits of chiropractic care during pregnancy are surprising and can include relief of morning sickness symptoms like nausea, relieving back, neck and joint pains and preventing a potential cesarean delivery.
If you are interested in learning more about chiropractic care with pregnancy, schedule a consultation I will be happy to discuss the benefits and course of action with you and your pregnancy..
Winner Winner Chili Dinner!
Earlier this month the office gather for a little chili cook-off and yours truly took home bragging rights! Yes, I know it’s the middle of summer but there is something to be said about easy, healthy lunches that you only have to prepare once a week! This one is chockfull of protein and fiber…So here you have my favorite chili recipe!!
2-tablespoons olive oil
1-whole onion diced
4-cloves of garlic minced
2-pounds of boneless, skinless chicken breasts, cut into large dice
1-12-oz bottle of good beer
1-14-oz can of diced tomatoes
3-whole chipotle peppers in adobo sauce, minced
1-14-oz can of pinto beans, drained and rinsed
1-14-oz can of black beans, drained and rinsed
1-14-oz can of kidney beans, drained and rinsed
1-tablespoon chili powder
1-tablespoon ground cumin
1-teaspoon salt, more to taste
¼ cup Masa Harina
1 lime, juiced
Sour cream for serving
Grated sharp cheddar for serving
Cilantro for serving
Lime wedges for serving
Heat olive oil in a large pot over medium heat, add onions and garlic and sautéed until onions soften. Add chicken, sautéed until lightly golden. Add ¾ of the beer, reserving the rest, then cook until reduced for a couple of minutes.
Add the tomatoes, chipotles, beans, chili powder, cumin and salt. Stir to combine. Cover pot and cook for one hour.
Combine the masa harina with the rest of the beer and stir to make a paste. Add tis to the chili, along with the lime juice. Stir and cook for 10 more minutes or until thickened.
Serve with sour cream, cheese, cilantro and a squeeze of lime.