May 2022 Newsletter
INFLAME AWAY!
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 7th from 9AM-11AM
Saturday, June 11th from 9AM-11AM &
Saturday, July 9th from 9AM-11AM
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
Ingredients
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
Directions
- Preheat your oven to 425º F.
- Place salmon on a foil-lined baking sheet coated with cooking spray. Rub evenly with oil, salt, and paper.
- Bake at 425ºF for 10 minutes or until fish flakes easily when tested with a fork.
- 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.