While Dr. Kellee was finishing her Chiropractic program, she participated in a clerkship at University Hospitals in Cleveland. While there, she had the opportunity to be involved in a research project that was recently published.
Check it out here!
We are now offering a new, exciting therapy called HeartMath that uses state-of-the-art computer software to examine the heart rate rhythm. With this software you can see how negative vs positive emotions effect your heart. Watch the full video for more information!
Drs. Pat and Kellee were recently published through Practical Pain Management regarding a case study involving the use of laser therapy and knee pain. At the time of publication, it was the cover story on the PPM website! If interested in reading the whole article, click here.
Our very own Dr. Liz Starkey had the opportunity to discuss chiropractic and laser therapy on WCTV. Watch the full video here!
Starkey Chiropractic and Wellness
Fitness classes are currently cancelled. Check back later for more information!
1 can (15 oz) canned black beans, rinsed and drained
3 TBS oil (coconut, safflower, olive oil)
4 TBS cocoa powder (or carob)
3/4 cup sugar (brown, organic)
pinch of salt
optional - 3 TBS gluten free flour (garbanzo, rice, potato), 1/4 tablespoon of baking powder if you prefer a more "cakey" brownie
1 TSP vanilla extract
1/4 cup of melted coconut oil
1 TBS cocoa powder
Stevia to taste
Line cupcakes tins with liners. Preheat oven to 350 degrees. Mix all brownie ingredients in a blender or food processor. Fill cupcakes tins with the batter. For mini cupcakes, bake for 10-11 mins. For regular cupcakes - 16-18 mins. Cool completely. Mix all the icing ingredients together. Should be a liquid form. When cupcakes are cooled completely, either drizzle or dip the cupcake in the icing. Move the cupcakes to the fridge immediately for the icing to harden. Enjoy!
Yields 24 mini cupcakes or 10-12 regular cupcakes.