Leingang Chiropractic & Wellness

12/12/2025

💥💥Anniversary special! 💥💥

Stop in for 2️⃣5️⃣% off regular prices products and an extra 1️⃣0️⃣% off all clearance items! Stop in today to grab what you need!

12/10/2025

Wellness Recipe Wednesday

Pickle Canoes

Ingredients:
1 jar (32 ounces) large whole dill pickles
1 cup sour cream chive and onion dip
1/4 cup barbecue sauce
1/3 cup crumbled cooked bacon
Coarsely ground pepper

Directions:
1. Cut two 1/4 slices into each pickle creating a "V" shape; discard middle. Spoon or pipe chive and onion dip into middles. Drizzle with barbecue sauce; sprinkle with bacon. Season with pepper to taste.

12/09/2025

FEATURED PRODUCT!

At home Vitmain D test

The Vitamin D Test measures the amount of this important nutrient in your blood.

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Vitamin D, like all nutrients, is essential for life. Our bodies need it from our environment (sunlight and food in this case) to function. It also plays an important role in building and maintaining strong bones. But that’s not all. Every cell in our body has receptors for vitamin D, meaning it can affect virtually everything that happens inside our cells. Research shows that people with higher blood levels of vitamin D live better for longer, with immune and cardiovascular systems that function better.◆

The easiest way to get your levels tested. Stop in to get one today!

12/08/2025

12/05/2025

The office will be closing at 1:30 today.

12/05/2025

December marks our 18th Anniversary!!

Hard to believe the years fly by so fast. We love being part of our communnity and thank all of our wonderful practice members for making our days so great!

**Stop in this month for our SPECIALS, sign up for PRIZE drawings and grab a special GIFT as a thank you for being there for us all these years! We appreciate you all!

12/03/2025

Wellness Recipe Wednesday

Chicken Tinga Tacos

Ingredients:
2 tablespoons canola oil
1 pound boneless skinless chicken breasts
1-1/2 pounds boneless, skinless chicken thighs
1 large onion, cut into wedges
1 can (14-1/2 ounces) fire-roasted diced tomatoes
1/2 cup chicken broth
3 tablespoons minced chipotle peppers in adobo sauce
3 garlic cloves, minced
2 teaspoons ground cumin
1 teaspoon dried oregano
1 teaspoon salt
16 corn tortillas (6 inches), warmed
Optional: Cubed fresh avocado, cilantro leaves, lime wedges, finely chopped onion, crumbled Cotija cheese

Directions:
1. In a large Dutch oven, heat oil over medium-high heat. Brown chicken in batches. Return all chicken to pan. Add onion, tomatoes, broth, chipotle peppers, garlic, cumin, oregano and salt; bring to a boil. Reduce heat; simmer, covered, 30 minutes.

2. Remove chicken from pan; shred with 2 forks.

3. Puree remaining liquid in pan using an immersion blender. Or, cool slightly and puree in batches in a blender.

4. Return sauce and chicken to pan. Simmer until liquid has reduced, about 30 minutes longer.

5. Serve chicken in corn tortillas; drizzle with sauce. Garnish with toppings as desired.