CLASS IV DEEP TISSUE LASER THERAPY
Beef & Butternut Chili Eating Right Never Tasted So Good! INGREDIENTS • Cooking spray • 1 tbsp canola oil • 1 1/2 lbs boneless chuck roast • 3/4 tsp salt • 1 1/2 cups chopped onion • 1/2 cup chopped green bell pepper • 2 tbsp tomato paste
For those suffering from chronic pain laser therapy offers relief without invasive surgery or addictive medications. Administered by our Laser Specialists, deep tissue laser therapy effectively treats your lower back pain, neck pain, arthritis, bursitis, carpal tunnel syndrome, tennis elbow, plantar fascitis, and sciatica. It can also be used to treat sports injuries,
sprains and strains, or other soft tissue injuries throughout the body. Anywhere there is pain or injury, laser therapy can help. Even older injuries that have not healed properly can be improved with this type of physical therapy service. Let us get you started on your pain relief journey. Call us to find out more about how laser therapy can work for you.
• 1 tbsp minced fresh garlic • 2 tsp diced jalapeño pepper • 2/3 cup dry red wine • 1 1/2 tsp ground ancho chile pepper • 1 tsp dried oregano • 1/2 tsp ground red pepper • 1/4 tsp ground cumin • 1/4 tsp ground coriander • 1/8 tsp ground cinnamon • 1 (28-oz) can whole tomatoes, chopped • 1 (15-oz) can no-salt, kidney beans • 2 cups (1/2-inch) cubed butternut squash • 1 cup chopped carrot • 6 tbsp reduced-fat sour cream • 2 tbsp fresh cilantro leaves
“Since the laser therapy, I have not had to use a cane.” “Before my laser therapy, I had to always walk with a cane. Since the laser therapy, I have not had to use a cane. Also, most of the knee, shin and lower back pain has greatly diminished. I very seldom have to take pain meds. I highly recommend Dave and deep tissue laser therapy.” -J. F. Holiday Laser Special 20% OFF ALL LASER PACKAGES Book your laser treatments to minimize chronic pain, decrease joint stiffness and ultimately feel better! Ends January 6th, 2020. Stay active this holiday season!
INSTRUCTIONS Heat a large Dutch oven over medium-high heat. Coat pan with cooking spray. Add 1 teaspoon oil; swirl. Sprinkle beef with salt. Add beef to pan; sauté 8 minutes, turning to brown on all sides. Remove beef. Add 2 teaspoons oil to pan. Add onion and bell pepper; sauté 3 minutes. Add tomato paste, garlic, and jalapeño; sauté 2 minutes, stirring constantly. Add wine; bring to a boil, scraping pan. Cook 2 minutes. Return beef to pan. Stir in ancho chile pepper and the next 7 ingredients (through kidney beans), and bring to a boil. Cover, reduce heat to medium, and simmer gently for 1 hour. Add butternut squash and 1 cup carrot, and simmer for 1 hour or until beef is tender. Ladle 1 1/3 cups chili into each of 6 bowls, and top each with 1 tablespoon sour cream and 1 teaspoon cilantro.
peakorthopt.com
Made with FlippingBook - Online magazine maker