COMMON PROBLEMS ASSOCIATED WITH NECK PAIN
Whether you have upper, mid or lower neck pain, we can help. Neck pain can come from a number of disorders and diseases and can involve any of the tissues in the neck. Examples of common conditions causing neck pain are degenerative disc disease, neck strain, neck injury such as in whiplash, a herniated disc, or a pinched nerve. Below are some of the commonly affected areas of you neck: UPPER NECK Pain or injury here is often responsible for headaches to the scalp and face. This area helps with overall body balance and the ability to rotate the neck. MID NECK Pain or injury here is responsible for weakness and pain to the shoulders, arms, hands, and fingers.
LOWER NECK Pain or injury in this area often presents with limited motion and contributes to a forward head posture. As a result this increases strain on the neck causing muscle pain and tension.
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Healthy Recipe
Quinoa & Lentil Stuffed Cabbage Rolls • 1 head of green cabbage
• 1 cup vegetable broth • 1 small onion, diced • 1 tbsp vegetable oil • 1 tbsp red wine vinegar • 2 tbsp soy sauce • 1 tsp smoked paprika
For the Sauce: • 1 (28 oz) can tomato puree • 1 tbsp maple syrup, or sweetener of choice
For the Filling: • 3/4 cup brown lentils • 3 cups water • 1/2 cup uncooked quinoa
• 1 1/2 tsp red wine vinegar • salt and pepper to taste
Begin boiling the cabbage in 3 in of water until the leaves peel off easily (about 20 min). When done, allow them to cool. While cabbage is simmering, bring lentils to a boil in a separate small saucepan. Lower heat and allow to simmer for 35 minutes, adding water to the pot as needed. Drain any excess liquid. While lentils simmer, place broth into another saucepan, add quinoa, and bring to a boil. Let simmer for 20 min until all of the water is absorbed (about 20 min). Cook onion with oil in a large skillet over medium heat until soft and translucent (about 5 min). Add 1 1/2 cups of the cooked lentils and 1 cup of the cooked quinoa, along with red wine vinegar, soy sauce, smoked paprika, salt, and pepper to taste. Make sure ingredients are mixed before removing from heat. Preheat the oven to 350°.Stir all sauce ingredients together in a small bowl, then distribute about 1/2 cup of the sauce into the bottom of 9 x 9 inch baking dish. After peeling leaves off of the cabbage head, roll about 3-4 tbsp of filling into the center of each leaf until all filling is used. Place each roll into the baking dish. Spoon remaining sauce over the rolls, cover and bake for 1 hour. Let the rolls cool before serving.
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