Derry Chiropractic

03/06/2026

This is healthier version of your traditional french fry.

Feel free to use whatever seasoning you like - you can even make them savory with cinnamon (a blood sugar balance benefit).

SEASONED SWEET POTATO WEDGES

Ingredients

4 Sweet Potatoes (small, cut into wedges)
1 tbsp Beef Tallow, Coconut Oil or clean Avocado Oil
1 tbsp Lemon Juice
1 tbsp Poultry Seasoning
1/4 tsp Paprika
Sea Salt & Black Pepper (to taste)

Instructions:

1. Preheat the oven to 425ºF (220ºC). Line a baking sheet with parchment paper.

2. Add all of the ingredients to a bowl. Toss to thoroughly combine.

3. Spread into an even layer on the baking sheet. Bake for 30 to 35 minutes until browned and cooked through, flipping halfway. Enjoy!

03/05/2026

03/04/2026

03/02/2026

This is an opinion I hold firmly when it comes to starting dietary changes.

There’s a common assumption that if something feels hard, it must mean you’re doing it wrong – or not doing enough.

But difficulty doesn’t always mean failure, resistance or avoidance.

Sometimes it simply means that you don’t know where to start – even if the goal hasn’t changed.

When dietary changes start to feel heavier or harder to hold, that’s not always a signal to override what’s happening.

It’s often a signal to pay closer attention to what your body needs right now.

This perspective shapes how I support people through my work.

02/27/2026

If you are always looking for some different soup recipes, give this one a try. It is so delicious. Enjoy!

Note: You can omit the cheese if dairy-free.

CILANTRO LIME CHICKEN & SQUASH SOUP

Ingredients:

1 tsp Extra Virgin Olive Oil
1/2 White Onion (medium, diced)
1 1/2 tbsp Fajita Seasoning
3 cups Chicken Broth, Low Sodium
8 oz Chicken Breast (boneless, skinless)
1 1/2 cups Butternut Squash (peeled, seeds removed, cubed)
Sea Salt & Black Pepper (to taste)
1 Lime (medium, juiced)
1/4 cup Cilantro (chopped, divided)
1/2 Avocado (medium, chopped)
2 oz Cheddar Cheese (shredded)

Instructions:

1. Heat the oil in a pot over medium heat. Add the onion and sauté for three to five minutes until softened and lightly browned. Add the fajita seasoning and cook for one more minute.

2. Add the broth and stir to combine. Add the chicken and squash. Season with salt and pepper, and bring to a simmer. Reduce the heat to medium-low, cover with a lid, and simmer for 15 minutes until the chicken is cooked through.

3. Remove the chicken from the pot and shred it using two forks. Return the shredded chicken to the pot. Cover and cook for 10 minutes until everything is tender and well cooked.

4. Remove from the heat. Stir in the lime juice and half of the cilantro. Divide the soup evenly between bowls. Top with avocado, cheese, and the remaining cilantro. Enjoy!

02/23/2026

Here’s one of those things repeating all of the time….You can’t think your way out of stress you must FEEL it.

Most people believe it because they think they can process stress logically and mentally to relieve it, but the reality is by allowing yourself to FEEL stress move through your body, you can stay out of a constant thinking loop. This allows your body to process the emotions leading to clearer insight.

When you understand this, you can stop spinning your wheels and can start getting real results.

What’s an unpopular truth in your world? Share it below – let’s normalize better info together.

02/20/2026

Try this delicious, alternative pancake recipe this weekend. Enjoy!

CARROT CAKE CHICKPEA PANCAKES

Ingredients:

2/3 cup Chickpea Flour
2 tbsp Tapioca Flour
1 tsp Baking Powder
1/4 tsp Baking Soda
1/2 tsp Cinnamon
1/4 tsp Sea Salt
3/4 cup Oat Milk (plus more if needed)
1 1/2 tbsp Maple Syrup (plus extra for serving)
1 1/2 tsp Coconut Oil
1 tsp Apple Cider Vinegar
1 Carrot (medium, shredded)

Instructions:

1. In a bowl, whisk together the chickpea flour, tapioca flour, baking powder, baking soda, cinnamon, and salt until fully combined.

2. In a separate bowl, whisk together the oat milk, maple syrup, oil, and vinegar.

3. Pour the wet ingredients into the dry ingredients and whisk until smooth. Fold in the grated carrot. Let the batter rest for 10 minutes.

4. After resting, the batter should be thick but pourable. If it feels too thick or sticky, add one to two teaspoons of extra milk and gently stir.

5. Heat a non-stick pan over medium-low heat. Spoon approximately 1/4 cup of batter per pancake. Cook for two to three minutes until bubbles form and the edges set. Flip and cook for one to two minutes until golden and cooked through.

6. Divide the pancakes evenly between plates. Drizzle with additional maple syrup if desired. Enjoy!