Frequent Headaches?

Headaches are so common that people sometimes think that its just a normal part of life!  No way! Pain is not normal, it is a signal from your body that something needs attention.  Stress, toxic fumes, food allergies, preservatives, and dehydration are common culprits of frequent headaches.

Some would estimate that 25% of the population has a headache RIGHT NOW!?!  It has been reported that 10 million Americans suffer from moderate to severe headaches regularly. That is a lot of pain!  We weren’t born with headaches, and we can live without them.  Loss of normal spine curve is a common cause of many types of headaches.

When the spinal bones in the neck and upper back lose their normal position and motion, sensitive nerves and blood vessels to the head can be affected.  With spinal nerves and tissue stretched and irritated, they can produce throbbing headaches.  Medication will only cover the warning signs, and will never correct the underlying cause. Frequently, people experience correction and relief through chiropractic care.
Spinal joint dysfunction can be created by the myriad of chemical, emotional and physical stresses in our lives. Chiropractic care can help align all of these systems. One of the biggest benefits of chiropractic care is the opportunity to create well being and be drug free! We want to help you TODAY!


Recipe of the Week is Paleo Snickerdoodles!

Recipe of the Week:  Paleo Snickerdoodles!


One of our lovely patients found these tasty treats, and these snickerdoodles fit the bill for a healthy way to treat yourself and the kids.  They use grain free flours and alternative sweeteners, and any of your favorites could be substituted, or omitted entirely.  Yay cookies!  Goes great with the homemade Almond Coconut milk recipe from a few weeks back!


Paleo Snickerdoodles! Grain and Gluten Free

Prep time: 10 mins, Cook time: 20 mins, Total time: 30 mins, Serves: 18-22


  • 2 cups almond flour

  • 2 tablespoons coconut flour

  • ¼ cup coconut oil or butter

  • 1 egg

  • 1 teaspoon vanilla extract

  • ¼ teaspoon baking soda

  • ¼ teaspoon salt if using coconut oil

  • ¾ teaspoon liquid stevia with ¼ cup almond milk or ½ cup honey (you may have to add more coconut flour if using honey see notes section)

  • 2 tablespoons cinnamon

  • pinch of salt


  1. Preheat oven to 350 degrees and line a baking sheet with parchment paper.

  2. Combine almond flour, coconut flour, salt and baking soda in a bowl and stir.

  3. Whisk together egg, vanilla extract, coconut oil or butter, and liquid stevia plus almond milk or honey

  4. Pour wet ingredients into dry and thoroughly incorporate.

  5. Roll dough into balls about an inch in diameter and place them on the baking sheet.

  6. In a container add 2 tablespoons of cinnamon and roll each ball around in the cinnamon until completely coated and place on the baking sheet evenly spaced apart with enough room for flattening.

  7. Dip the bottom of a jar or cup with a round bottom into cinnamon and flatten cookies to about ½ inch thickness.

  8. Bake for 15-20 minutes or until the center of the cookies are no longer completely soft and have a slight resistance to the touch.

  9. Place on a wire rack to cool for 15 minutes.



If you’re using honey you may need to add more coconut flour to have the dough thick enough to roll into balls. Just make it normally and if you need to add more simply add it by the tablespoon and incorporate it thoroughly until you can roll the dough into balls.