What is your “Normal” Chicago?
What is your “Normal”?
Doesn’t matter where I am, whether at the office seeing patients or visiting with friends or family, I often hear a reoccurring theme…
‘It’s just my normal back pain’
‘My neck always feels this way, I’m used to it.’
‘My hip always acts up when I sit’
This can be worrisome for me because in most cases it is not normal. Ask yourself this… would you think, that it is normal if your 7 year old child or a close friend/relative, told you that they had back pain or headaches? Most likely not. So if it’s not ok for them, why is it ok for you?
Here’s the real truth…
It is not normal but it is COMMON.
Common conditions, like achiness in your neck and shoulders, headaches or migraines and low back pain with or without sciatica, are very common conditions that can happen to many people, but that doesn’t mean they are normal.
What I’m going to tell you now is that COMMON is treatable! There has been so much research and practice done on these conditions that it makes it easier for us to find what your real, pain-free NORMAL is!
There is no reason to have to change your day to day activities to accommodate for that achy back. If you catch yourself or a loved one repeating the “normal” pain conversation, then let’s discuss how you can begin living life, pain free and without restrictions. Are you ready for the change? Schedule your visit TODAY!
1 full cup of grated zucchini (from about 1 medium zucchini)
1 1/4 cup all purpose gluten-free flour blend
1/4 cup almond flour (or finely ground almond meal)
(OR substitute regular all-purpose gluten-free flour if you have a nut allergy)
2 teaspoons baking powder
1/2 teaspoon baking soda
3/4 teaspoon xanthan gum (omit if your flour blend already has it)
1/2 teaspoon fine sea salt
2 teaspoons cinnamon
1 cup light brown sugar
1/3 cup canola oil (or other light oil)
2 extra large eggs
1/4 cup full-fat coconut milk (or regular whole milk)
1 teaspoon fresh lemon juice
1 tablespoon pure vanilla extract
1/3 cup chopped walnuts or pecans, optionalInstructions
Preheat your oven to 350 degrees. Spray 3 mini loaf pans with gluten-free cooking spray (or one standard 9-inch loaf pan) and set aside.Place the shredded zucchini into some paper towels and gently squeeze out any moisture. Fluff the zucchini with a fork and set aside.Put the all-purpose gluten-free flour, almond flour, baking powder, baking soda, xanthan gum, salt and cinnamon in a medium bowl and whisk to blend. In another large bowl add the brown sugar, canola oil, eggs, coconut milk, lemon juice, vanilla and walnuts. Whisk thoroughly until smooth.
Add the dry ingredients to the wet and beat until combined. Fold in the grated zucchini (I always reserve just a little to sprinkle over the tops of the loaves) and the nuts.
Divide evenly between the pans, sprinkle over the reserved zucchini and bake for 35-40 minutes, or until a toothpick inserted in the center of a loaf comes out clean.Cool for 5 minutes in the pan, then carefully turn out to cool completely on a rack.
Recipe Source: A Girl Defloured
Dr. Joanna Reaves is a Chiropractic Physician passionate about working with patients of all ages. She has experience working with children, pregnant women and athletes.
Dr. Reaves works with health challenges such as acute and chronic pain, weight loss, stress, and those looking to change their lifestyle to better themselves and live a healthy life to their highest potential.
She helps patients to not only eliminate their pain and disease but to prevent it from occurring again. Her preventative care focus is centered on coaching her patients to make lifestyle changes and choices that include changes in posture, correct workplace ergonomics, hydration, regular exercise, and eating a clean diet.
Through chiropractic care, acupuncture, nutrition, and rehabilitative exercises, Dr. Reaves utilizes a holistic approach allowing our body to heal itself. Eliminating the root cause of pain, stress, or weight gain allows our bodies to heal naturally and prevents illness.