This Thanksgiving week, we are grateful for all our patients and the chance to know you and serve you.  We count it as a privilege to help you reach your goals whether that is restoring healthy movement or helping you get your personal best race time.  Our goal is to help improve your quality of life, but we want you to know that you all improve our quality of life every day.   

Move better. Live better. 
Mike Danenberg
Director of Sports Performance
Happy Thanksgiving!
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Meet Dr. Alvin H. Danenberg, Periodontist, Certified Functional Medicine Practitioner, Certified Primal Blueprint Expert, and most importantly, Mike's dad!  Dr. Dan, based in Charleston, SC, and son Mike share a passion for healthy living so this month we thought it would be a great time to help you celebrate the holidays with some of his grain free paleo based recipes from his blog:

Refined sugars and flours are usually ingredients of every dessert. Here is a healthy Pumpkin Pie recipe without added flours or unnatural sugars.
1 cup pecans
1/2 cup hazelnuts
4 tablespoons coconut oil (warmed to make liquid)
1/4 teaspoon sea salt
extra coconut oil to grease pie pan
1 can organic pumpkin puree (usually 15 oz.)
2 eggs, beaten (preferably pastured)
1/2 cup local raw honey
1/2 cup organic coconut cream (Native Forest is a good brand)
2 teaspoon cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground ginger
* Preheat your oven to 350° F.
* Grind nuts in a food processor into a flour consistency. Don't over process; it will turn into butter.
* In a bowl, create the crust mixture by mixing the processed nuts, coconut oil, and salt; then spread the mixture into a 9-inch glass pie pan greased with coconut oil and bake for 10 minutes.
* While the crust bakes, mix the filling ingredients together in a bowl.
* Add the filling evenly into the baked crust and bake for an additional 45 minutes.

Stuffing is always a problem because of the grains and sugars that are part of the recipes. Here is a simple recipe for a healthy stuffing:
Ingredients :
4-5 small sweet potatoes, peeled and cut into 1/2 inch pieces
4 tablespoons coconut oil (warm to make liquid)
salt & freshly ground pepper
4 celery stalks, thinly chopped
2 medium onions, chopped
4 cloves garlic, chopped
8 oz. country style ground pork sausage, crumbled (preferably pastured pork)
2 cups shiitake mushroom caps, roughly chopped
1/2 cup dry white wine
2 large eggs, beaten (preferably pastured eggs)
1/2 cup chicken stock (preferably homemade)
4 pitted dates, finely chopped
3 tablespoons chopped fresh sage
1/2 cup chopped pecans
Preparation :
* Preheat oven to 400° F. In large bowl, toss the sweet potatoes with 1-tablespoon coconut oil and sprinkle with 1/2-teaspoon salt and 1/4-teaspoon pepper. Place potatoes on baking sheet (lined with parchment paper) one layer thick and roast in oven until just tender, about 20 minutes.
* Meanwhile, heat 3-tablespoons coconut oil in a large skillet over medium heat. Add the celery, onions, garlic, 1-teaspoon salt, and 1/4-teaspoon pepper. Cook, stirring occasionally, until vegetables are softened, about 10 to 12 minutes. Add the sausage and cook through until thoroughly browned.
* Add mushrooms and wine; cook until liquid evaporates, 2 to 4 minutes.
* Transfer the mixture to a large bowl along with the roasted sweet potatoes and let everything cool for 10 minutes or so. Turn oven down to 375° F.
* Add the beaten eggs, chicken stock, pecans, dates, and sage to the veggie/meat mixture and combine well. Use coconut oil to grease a 9-by-13-inch baking dish. Transfer the mixture to the prepared baking dish. Cover with aluminum foil and bake for 20 minutes. Remove the foil and bake until browned, 20 to 30 minutes more.

Thank you for being our patients.  We appreciate the trust you place in us to help you meet your wellness and fitness goals.  Whether you see us for injury, run analyses, or workouts, we look forward to helping you any time.  


The team at Performance Therapy
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