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Dr. Nicholas Peck
East Vancouver Chiropractic & Massage Therapy
and Happy!

April is National Garden Month!

Homegrown vegetables & herbs bring fresh flavors to spring & summer meals, and if you got a late start this year, not to worry!!! There are many easy-to-grow varieties that can be sown throughout the growing season.   Whether you eat your herbs fresh or cook 'em up, you'll be getting lots of nutrients to keep you healthy and...Homegrown Happy!

Here are some of our favorite veggies that don't need to be planted super early to grow throughout the season:

Snap Peas
These sweet peas have loads of vitamin C and 3 grams of fiber per cup!

Great for pesto or as a garnish, basil just screams of summer flavor!

The beautiful color of beets comes from betanin, a phytochemical that's thought to bolster immunity!

Talk about refreshing...cucumbers are 95% water, making them nearly as thirst-quenching as drinking a glass of H2O!

Visit The National Gardening Association for more tips on how to grow your own home garden!

Spinach-Orzo Salad 
with Shrimp

The benefits of spinach are pretty much endless!  Leafy greens like spinach provide more nutrients than any other food, when compared calorie for is an excellent source of vitamin K, vitamin A, magnesium, folate, manganese, iron, calcium, vitamin C, vitamin B2, potassium, and vitamin B6, phosphorus, vitamin E, zinc, dietary fiber, copper, selenium...and believe it or not, the list goes on!!!  Try this delicious & easy spring recipe from for lunch or dinner this week!

INGREDIENTS (makes 4 servings):
  • 1/2 cup Orzo
  • 4 cups Spinach, thinly sliced
  • 10 medium Radishes, quartered
  • 1 small Cucumber, peeled, seeded & diced
  • 1/2 Red Onion, quartered & thinly sliced
  • 1/4 cup Pitted Oil-Cured Olives, chopped
  • 1/2 cup fresh Mint, chopped
  • 1/2 cup fresh Parsley, chopped
  • 1/3 cup + 2 tbsp. fresh Lemon Juice
  • 1/3 cup + 2 tbsp. EVOO
  • Salt & Pepper to taste
  • 1 lb. medium Shrimp, peeled & deveined
  • 1/2 cup Crumbled Feta Cheese
Preheat the broiler.  Bring a pot of salted water to a boil.  Add the orzo & cook until al dente, about 8 minutes.  Drain, rinse with cold water & shake dry.

Meanwhile, toss the spinach, radishes, cucumber, onion, olives, mint, parsley and 1/3 cup each lemon juice & EVOO in a large bowl.  Add the orzo and season with salt & pepper to taste.

Toss the shrimp with the remaining 2 tablespoons each lemon juice & EVOO in a bowl.  Arrange on a foil-lined broiler pan & broil until slightly pink, 1 to 2 minutes.  Turn and broil until just cooked through, 2 to 3 more minutes.

Divide the salad among plates.  Top with the shrimp, sprinkle with the feta & season with pepper. 

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. Nicholas Peck
East Vancouver Chiropractic & Massage Therapy