August 2025
Fall is coming at Mesa Natural Health Chiropractic!
(You know we can’t wait for October……)
We’ve had a lot of Halloween fun over the years, being that it tends to be the favorite holiday of most employees (although we don’t discriminate during the hiring process).
Schedule your appointment for October 31st, 2025, because we’re going BIG this year. Or just stop by! Bring your family and friends! Bring the kids! We’ll have treats and candy and music and So. Much. Fun.
Spook factor: 10/10.
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All us old people are finally catching up to the digital age, and have gotten our Instagram back up and running. Click the icon up there at the top and follow us for updates, specials, events, fun stuff, and to see our beautiful faces.
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Our amazing massage therapist, Kerry, will be offering a new service as of August 11th. Although she already offers lymphatic drainage massage, she now has a fun new toy to enhance all the benefits of lymphatic treatment!
The Lustre Therapy Unit is an advanced lymphatic therapy device designed to enhance your body's natural detoxification process. By utilizing gentle frequencies, it stimulates lymphatic flow, reducing swelling and promoting the removal of toxins and waste from tissues. Clinically, this therapy supports improved circulation, boosts immune function, and accelerates recovery from injury or surgery. Backed by proven lymphatic science, the Lustre Therapy Unit offers a non-invasive, effective approach to revitalizing your body’s vital systems for overall wellness.
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August is National Wellness Month!
It’s a great time to focus on all aspects of well-being, be it physical, mental, emotional, and/or social.
We strive to help support self-care, stress management, healthy routines, community, and holistic wellness. This month, we’re offering:
-Massage Raffle! Get a 60 minute massage and get entered in to win a free electronic Lymphatic treatment! (The more massages you get, the more entries you get!)
-15% off Fish Oils and Multi-Vitamins. These are both essential for foundational support and reducing inflammation.
Coming up:
-September: Healthy Aging (Glucosamine Sulfate, CoQ10)
-October: Bone Support, of course! (Bone Builder Extra Strength)
-November: Stress Support for the holiday (and sick) season. (B-Complex, Elixinol Tincture, Vitamin D3) -
Due to popular demand, Mesa Natural Health Apothecary is bringing back Dr. Silveira’s handmade, natural, non-yucky-stuff soap a little early this year. Look for it in November, with plenty of time to pick up these great stocking stuffers or guest bath accoutrements! There may or may not be some other items on deck this year as well…. it depends how long it takes to set up the office for Halloween. We do have priorities, you know.
Fun Stuff
Fun Stuff
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With a pumpkin patch!
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I’m falling for you.
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Frostbite.
Yummies
Yummies
Heather’s Baked Spaghetti-in-Squash
1 medium spaghetti squash
1 pint cherry tomatoes, halved (if making this for Dr. Silveira, skip the tomatoes, please.)
2 teaspoons olive oil
1/2 teaspoon garlic powder
1/2 teaspoon salt
4 wedges Laughing Cow cheese (I like Garlic and Herb)
1/2 lb lean ground turkey or chicken
1 five oz bag baby spinach
Instructions
Preheat oven to 400 degrees.
Poke slits all over the spaghetti squash skin with a knife.
Microwave the whole squash for 3-4 minutes so it’s easier to cut.
Let cool for a couple minutes, then cut squash in half lengthwise.
Scoop out and throw away the seeds/ribbing.
Place squash “boats” facing up on a parchment paper or foil-lined baking sheet.
Unwrap and add two wedges of cheese to the middle of each squash boat, then add cherry tomatoes on top.
Drizzle olive oil over the tomatoes and edges of the squash, lightly rubbing in around the edges.
Season with garlic powder, salt and pepper. (I also added thyme and marjoram just for fun and it was delicious, but not required.)
Bake for 40-50 minutes, or until the squash around the rim is tender when you stick a fork in, and the strands come apart easily.
Remove from the oven and let cool for 10-15 minutes.
While the squash is cooling, sauté ground meat over medium heat until almost cooked through. Add the entire bag of baby spinach to cook down while the meat finishes. Drain if required. Season with salt and pepper.
Use a fork to mash the tomatoes and cheese together inside the squash. Slowly scrape and fluff the strands from the sides of the squash, mixing in with the sauce a little at a time. Add half of the meat and spinach mixture to each boat.
Serve out of the boats or dump into a bowl to serve!
