May 2022 Newsletter



Say goodbye to pain and inflammation & gain energy in just 30 days!

This program will help with balancing body chemistry to reduce inflammation and pain when implementing key supplements:

Osteovantiv | Vitamin D | UltraInflamax Shake

Sign up today and get the complete kit for $168!

“Well Child Saturday” Summer Schedule
Saturday, May 7, from 9–11 A.M.

Saturday, June 11, from 9–11 A.M. &

Saturday, July 9, from 9–11 A.M.

Bring your kids in for a general wellness visit this month. Ages 1-15. $10 donation per child or $30 donation per family of 4 kids or more. Donations will go to Cameron Community Ministries of Rochester.

Stretch of the Month: Side Quad Stretch

This is a great stretch if you have knee issues or if you’d rather recline than stand up.

  • Lie down on one side and prop your head up with your hand
  • Pull your foot toward your butt; bend your bottom knee if you’re having trouble staying steady
  • Hold for 30 seconds, then switch sides

Recipe of the Month: Roasted Salmon With Kale Quinoa Salad


1 (6-oz.) wild salmon fillet
Cooking spray
1 teaspoon olive oil
1/8 teaspoon salt
1/8 teaspoon freshly ground black pepper
1  1/2 cups thinly sliced lacinato kale
1/2 cup cooked quinoa
1 tablespoon All-Purpose Citrus Dressing
5 seedless red grapes, halved

All-Purpose Citrus Dressing

2 tablespoons olive oil
1 tablespoon fresh lemon juice
1 tablespoon fresh orange juice
2 teaspoons Dijon mustard
1/8 teaspoon freshly ground black pepper
1/2 teaspoon minced garlic
Dash of salt
Dash of black pepper


  1. Preheat your oven to 425º F.
  2. Place salmon on a foil-lined baking sheet coated with cooking spray. Rub evenly with oil, salt, and paper.
  3. Bake at 425ºF for 10 minutes or until fish flakes easily when tested with a fork.
  4. While fish cooks, combine kale, quinoa, All-Purpose Citrus Dressing, and grapes in a bowl; toss to combine. Let stand for 5 minutes. Top with Salmon.