In This Issue
Step into Spring!
Recipe of the Week

Stay tuned for 
April's Event!
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Dr. Horowitz
Dr. Steven M. Horowitz 
Village Chiropractic & Healing Arts Center 
Step into Spring!



I can't believe that as of tomorrow it's already April!  
I'm sure I say this every year, but... 2014 is flying by!!!  Even though we've had beautiful weather all winter 
long down here in South Florida (thank you 
Mother Nature for not including us in the Polar Vortex), we're now officially in spring!
Spring symbolizes rebirth, purity, and life... because in many parts of the world, trees, plants, and flowers are beginning to come back to life after the cold winter.  And every April, communities, organizations, and individuals nationwide celebrate gardening during National Garden Month. Gardeners know, and research confirms, that nurturing plants is good for us.  Attitudes toward health and nutrition improve, kids perform better at school, 
and community spirit grows.

You don't have to have a large yard, a community garden nearby or have any outdoor space at all to let your inner gardner out!  Thanks to containers, everyone can develop a green thumb.  You can grow in containers almost anywhere... rooftops, alleyways, decks, patios, 

or on windowsills using containers.  With little or no access to land, it is possible to grow many vegetables, fruits, herbs, and flowers.  The National Gardening Association has a great guide on their website:  Give it a try... join the celebration and help make America a greener,
healthier, more livable place!


Roast Chicken
Spring Vegetables

With spring upon us, we all want to get out and enjoy the extra daylight after our long days... This one-pan meal I found on  is not only healthy and delicious, but it won't keep you in the kitchen when you'd rather be outside!

INGREDIENTS (4 servings):
  • 3 1/2 pounds of skin on, bone-in chicken quarters
  • Salt & Pepper
  • 1 lemon, halved
  • 3 tablespoons of EVOO
  • 1 pound of fingerling (or other small) potatoes
  • 2 bunches of radishes
  • 1 bunch of scallions
  • 1 bunch of baby carrots (or 1 pound pre-cut bag)
  • 1/4 cup chopped fresh dill
  • 1/4 cup of grated Parmesan


Preheat the oven to 500 degrees F. 


Rinse the chicken and pat dry. Season with salt and pepper, then place skin-side up on a rimmed baking sheet. Squeeze 1/2 lemon over the chicken and drizzle with 1 tablespoon olive oil. Roast 15 minutes.

Meanwhile, cut the potatoes and radishes in half and cut the scallions into thirds. Toss the potatoes, radishes, carrots and the remaining 2 tablespoons olive oil in a bowl; season with salt and pepper.

Remove the chicken from the oven and scatter the vegetables around it. Put back in the over and continue to roast until the vegetables are tender and the chicken is golden and cooked through, about 20 more minutes. 


Remove from over and squeeze the remaining 1/2 lemon over the chicken and vegetables. Top with the dill and season with salt... and you're good to go!  




Our patients are the backbone of our practice... 
we miss you when you're not here!  
Be sure to keep in touch with us via social media and our website, 

Yours in health,

Dr. Steven M. Horowitz 
Village Chiropractic & Healing Arts Center