Dear Donna,
Happy December! Health Never Takes a Holiday
And with that, we at Excel would like to wish you and yours a safe and healthy holiday season…. AND would like to remind you that health never takes a holiday! (bah-humbug)
During this month of increased traveling, stress and the number of gatherings we go to usually involving “treats”, our body still needs positive thoughts, whole foods, good movement and rest. More than any other month of the year, we need to be vigilant and aware of our surroundings in efforts of staying on top of our health. This is the time to make sure we are not skipping out on taking our supplements such as C, D3 and Zinc. I have tripled up on my supplements since October to keep immunity strong during these more stressful months. Research recipes for better versions of some of your holiday staples. This past Thanksgiving I came up with a gluten free, sugar free cookie. While others around me were eating the typical flour-sugar versions, I was happy with my newest cookie recipe. I made them 2 weeks prior so I would be “armed and dangerous” against the sugary enticements. I included that recipe below.
My December suggestions: think ahead, get prepared. Put yourself first on your long list of things to do. This should include preparing your nervous system to be its best when handling whatever gets thrown our way this holiday season. Get your spine checked for subluxations so your body can operate at a higher level.
Til next time….
Dr. Donna
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Dr. Brown’s NEW office hours will be Tuesday-Wednesday-Thursday from 2-5:30 pm
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(though not a great recipe for people with nut allergies)
1. Preheat oven to 350 degrees.
2. In a large bowl, cream together butter and sugar on medium speed for 30 seconds.
3. While the mixer is still on medium speed, add in 1 egg, vanilla and almond extracts.
4. Once mixed, add in baking powder, salt and flour (1/2 cup at a time) on low speed.
5. Once all the flour is mixed in, scoop about a tablespoon size ball onto a cookie sheet and flatten into a cookie shape. (or whatever size cookie you want)
6. Bake for 15-18 minutes. (almond flour cookies take longer to cook than wheat flour based cookies)
7. Remove cookie sheet from oven. Let cookies cool on cookie sheet* pan for 10 minutes before moving onto a different plate. (*I put my cookie sheet on a cookie rack to cool)