Jernigan Chiropractic & Rehab

01/21/2026

Zhoug (Cilantro Sauce) Recipe

1–3 whole jalapenos, sliced (start with one, if unsure)
2 fat garlic cloves
1 bunch cilantro, small stems ok (about 1 cup packed tightly)
1/2 teaspoon ground cardamon (or whole seeds)
1 teaspoon cumin - ground or whole seeds
1 teaspoon caraway seeds – optional but good!
1/2 teaspoon peppercorns – optional
1/2 teaspoon Himalayan sea salt, more to taste
1/3 cup extra virgin olive oil, more to desired consistency
2 tablespoon fresh lemon juice
1/2 teaspoon chili flakes, more to taste (optional)

1. Toast any whole seeds in a dry skillet over med-low heat until fragrant. Note: If using cardamom pods – crush the pods and remove the seeds, just toast the seeds. Let cool slightly.

2. Place the toasted spices and all the remaining ingredients (except the oil) in a food processor and pulse until it’s uniformly chopped. Add oil and lemon juice and pulse into a coarse paste. For a looser version, add a bit more oil.

3. Taste for salt and heat, adding more if necessary. Add chili flakes if you like.

4. Store in a sealed jar in the fridge for up to one week.

*Reference your nutrition guide for serving sizes*

01/20/2026

Weight loss isn’t about starving yourself or chasing the next trend...

It’s about nutrition, strategy, and doing it the right way. Join us for an exclusive seminar where we break down our doctor-guided nutrition program and how red light therapy supports real results! 💪

📍 Tuesday, February 3rd at 6PM
🔥 Limited seating — claim your spot now!

01/20/2026

Shawarma Chicken

1- 1 1/2 pounds chicken (breast)
1 onion
1 red pepper- optional
1 cauliflower

Quick Shawarma Marinade:
1 teaspoon Himalayan sea salt
2 teaspoons cumin
2 teaspoons coriander
1 teaspoon turmeric
1 teaspoon granulated garlic (or two cloves, finely minced)
2 tablespoons olive oil
Cucumber, radish, or tomato or greens like arugula or spinach

Shawarma Bowl Options:
Roasted, "riced" cauliflower
Other roasted veggies of choice

1. Preheat oven to 400 F

2. Whisk the marinade ingredients together in a small bowl.

3. On a large parchment lined sheet-pan, place chicken breasts, and any vegetables that you want to use. Brush the chicken very liberally with marinade. For the other veggies, drizzle with olive oil, salt, pepper and a little lemon zest if you'd like. Place in the oven for 20-30 minutes.

4. If making a bowl, cook/roast “riced” cauliflower at the same time, on another sheet pan. Season it with olive oil, salt, pepper, lemon zest, perhaps some cumin – toss it every 10 minutes or so until cooked with a few nice crispy bits.

5. Check chicken after 20 minutes (check incase it cooks faster). Toss veggies, and cook until chicken is cooked through and veggies are tender.

6. Cut chicken and assemble bowls.

*Reference your nutrition guide for serving sizes*

01/19/2026

Mondays are for getting your body right 💪

This office is about more than quick fixes — it’s where we focus on movement, recovery, and helping you feel better long-term. Whether you’re starting your week sore, stiff, or just ready to take better care of yourself, we’ve got you. Because feeling better shouldn’t be complicated! 🙌

(228) 896-7574

01/17/2026

01/17/2026

If you know him, you love him🥰

01/16/2026

Help us wish Dr. Whitmer a happy birthday! 🎉🎂

We appreciate the care and dedication she brings to our patients and being part of our chiropractic team. Wishing her a great day and a year ahead filled with good health and success! 💙

01/16/2026

Pan Seared Chicken with Mustard Relish

2-4 chicken breasts
Himalayan sea salt and pepper to taste
1-2 tablespoons olive oil

Mustard Seed Relish:
1 tablespoon finely chopped shallot
1/3 cup chopped Italian parsley
5 small pickles, no sugar added
2 tablespoons whole grain mustard
Zest of 1/2 a lemon
1/3 cup olive oil

1. Season chicken with salt and pepper, and sear both sides in a well oiled skillet. Lower heat and continue cooking until cooked through.

2. While chicken is searing, make mustard seed relish: Combine all ingredients together in a small bowl.

3. When chicken is done, spoon a couple tablespoons of mustard seed relish over each one.
Serve!

*Reference your nutrition guide for serving sizes*

01/15/2026

Pregnancy comes with enough changes — constant discomfort doesn’t have to be one of them 🤍

Many people don’t realize chiropractic care during pregnancy is gentle, safe, and specifically tailored to support your changing body. Our focus is on comfort, balance, and helping moms feel supported every step of the way. Because informed care matters — especially during pregnancy! ✨

💬 Know a mom-to-be who could use this? Share this with her!

01/15/2026

Italian Grilled Chicken with Salsa Verde

4-6 pieces of skin-on, bone-in chicken breasts
Himalayan sea salt and pepper to taste

Italian-Style Salsa Verde:
1 cup Italian parsley ( packed, tender stems ok) feel free to sub part basil
2 garlic cloves
1/8 cup lemon juice
2 tsp lemon zest
1/3 cup olive oil, plus more for cooking
1/4 teaspoon Himalayan sea salt and pepper, or to taste

Tuscan Tomato Salad:
2 lbs heirloom tomatoes
2 tablespoons olive oil
2 tablespoons balsamic vinegar, no sugar added
Himalayan sea salt and pepper to taste
Scattering of herbs (optional)

1. Preheat grill to medium-low heat.

2. Pat dry and chicken generously with salt and pepper on all sides.

3. Grill the chicken, skin side down, letting the skin slowly cook and get crisp. If the grill is too hot, the fat will melt, drip and flare up, so low heat is best here, rotating as necessary.

4. Grill until good grill marks appear and skin is crisp, then turn chicken over and grill for a few minutes, until cooked through. 160F for breasts.

5. While chicken is grilling, make the Italian salsa verde. Place all the ingredients except the oil in a food processor and pulse repeatedly, about 15 times, until finely chopped. Stream in the oil and pulse a few times more. Place in a bowl and set aside.

6. To make the tomato salad, slice assorted ripe, room-temperature tomatoes and place on a platter. Drizzle with good olive oil, balsamic vinegar, salt and pepper. Scatter with fresh herbs for color.

7. Divide chicken and tomato salad among plates, spoon a little salsa verde over the top.
Enjoy!

*Reference your nutrition guide for serving sizes*

01/14/2026

As part of our doctor-supervised weight loss program, we also offer products that support your body beyond the scale! 💙

LRG-9 is one of our favorite supplements because it supports circulation, heart health, energy, and endurance—all things your body relies on every day. This is one of those supplements that fits into any routine and works behind the scenes to help you feel your best. Simple, effective, and easy to add to your day! ✨

Curious if this is a good fit for you? Ask your doctor at your next visit!
(228) 896-7574

01/14/2026

Authentic Shakshuka

3 tablespoons extra virgin olive oil
1 red onion, diced
1 large red bell pepper, thinly sliced or diced
1 large yellow bell pepper, sliced or diced
4 garlic cloves, rough chopped
3/4 tsp Himalayan sea salt, more to taste
Cracked pepper to taste
1 tsp cumin
1 tsp smoked paprika
1/2 tsp aleppo chili flakes (optional)
3 medium tomatoes diced small with juices (or one 14-ounce can diced tomatoes with juices)
1/3 cup water
2 tablespoons fresh basil ribbons, chopped cilantro or Italian parsley
4 –6 Extra large organic eggs

1. Preheat oven to 375F

2. In a large cast iron skillet, heat the olive oil over medium heat. Add the onion and cook until tender, about 5 minutes. Add the sliced peppers and garlic, and turn heat down to med-low and cook for 5-7 more minutes, until peppers are tender.

3. Add all spices and salt. Cook for 2 more minutes. Add fresh tomatoes and water.

4. Simmer on low for 10-15 minutes, uncovered, adding more water if it gets too dry or thick. You want a saucy, stew-like consistency. After tomatoes cook down, taste, it should be full-flavored, so adjust salt, spices, and sugar if necessary.

5. With the back of a spoon, make a well for each egg in the stew. Crack the eggs into each well, sprinkling each egg with a little salt and cracked pepper and Aleppo chili flakes.

6. Place in the 375F oven. Bake until egg whites are become opaque and are cooked (about 8-10 minutes) and yolks are still soft (or to your desired doneness.)

7. Remove from oven and top with fresh basil (or cilantro or Italian Parsley).

*Reference your nutrition guide for serving sizes*