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Monterey Chiropractic Group Blog

My Two Cents...The 'other' chiropractor

November 22, 2016

Hi, I'm Dr. Bend the 'other' chiropractor at Monterey Chiropractic Group. I tried to add my two cents in Dr. Rector earlier blog, only the computer wasn't cooperating. So being that I come from a head strong lineage, prone to excessive stubborness, I am going to do my own blog, to piggy back onto his, and try not to blow up the computer in the process, wish me luck. 

 Portion control is essential to enjoying the holiday season, that and keeping active so that we can minimize the damge we do to our waistline.  In fact it is a good habit to get into throughout the year so that when the holidays do finally arrive we are in the habit of not over eating no matter how tempted we might be to toss those habits out the window. 

 I grew up in the mid-west where you were expected to finish everything on your plate, before you could enjoy the sweet, sugary, butter creamed diabetic training kit we all know as desert. Some of my fondest memories involve my father cleaning out his Rambler because I threw  up in it on the way home from grandmas house where she fed us like we would never eat again. That poor car never did smell right after that.

 Another way to indulge in the holiday feast while maintaining some nutritional balance is to modify traditional dishes with healthier alternatives. An example of one such alternative is Black Bean Smothered Sweet Potatoes. I have added the recipe for that dish below so you can try it out this holiday season.  Just remember to eat slow, eat small and take your time between dishes.  Let your holiday ring in a new healthy habit for your entire family, so your car won't smell like my dads old Rambler.  Enjoy!! 

 Black Bean Smothered Sweet Potatoes

Prep & Ready Time: 75 Minutes Yields: 2 Servings Ingredients: 2 medium sweet potatoes 1 15 - oz can black beans, rinsed 1 medium tomato, diced 2 tsp extra - virgin olive oil 1/2 tsp ground cumin 1/2 tsp ground coriander 1/4 tsp salt 2 tbsp sour cream 2 tbsp chopped fresh cilantro Directions: 1. Preheat oven to 425 ̊F. 2. Prick sweet potatoes with a fork in several places, place in a baking dish and bake at 425 ̊F until tender all the way to the center, about 1 hour. 3. Once potatoes are done, set aside to cool for a moment; meanwhile, combine beans, tomato, oil, cumin, coriander and salt in a small saucepan and cook over medium heat until warm, approximately 2 minutes. 4. When just cool enough to handle, slash each sweet potato lengthwise, press open to make a well in the center and spoon the bean mixture into the well. Top each potato with a dollop of sour cream and a sprinkle of cilantro. 5. Enjoy!

----- Be Fit, Eat Right, Think Well, and Live Better. -----