Jernigan Chiropractic & Rehab

11/07/2025

11/06/2025

We love our NP! 🥳

✨ Meet your NP — Angie Coffin! ✨

If you haven’t had the chance to meet her yet, you’re in for something special. Angie has been studying holistic health for over 20 years, with a passion for treating inflammation, supporting metabolism, and helping patients think and feel clearer than ever. 🧠💚

Whether you’re coming in for IV therapy, wellness support, or just have questions about your health journey, she’s here to make sure you feel supported every step of the way.

Come say hi next time you’re in! 👋✨

11/06/2025

We’re doing something special this year… and we couldn’t be more excited. 🎄✨

For the first time ever, Jernigan Chiropractic & Rehab is teaming up with Century 21 J. Carter & Company to host our very own Christmas Angel Tree! 💛👼

From Nov 6th – Dec 1st, you can drop off gifts at either of our locations and help make Christmas a little brighter for local children who need it most. ❤️

This community has given so much to us — and now we’re grateful for the chance to give back together. If you feel called to help, we’d love for you to grab an angel and be part of something truly meaningful this season.

Thank you for helping us spread joy. ✨

11/06/2025

Crustless Spinach Quiche

1 lb homemade breakfast sausage
1/2 onion, diced
2 cups mushrooms, sliced
6 cups spinach, roughly chopped
12 eggs
1/4 – 1/2 cup coconut milk, (More milk will make the quiche light and fluffy but will also give it more coconut flavor)
1 tsp garlic powder
1 tsp Italian seasoning
1 tsp Himalayan sea salt
1 tsp pepper

1. Preheat your oven to 400° Fahrenheit.

2. Chop onion and mushrooms as noted.

3. Heat a cast iron pan or other oven safe pan over medium heat. Note: If you don’t use a cast iron skillet, you’ll have to transfer everything to another oven safe dish to do the final cooking in the oven.

4. Add in the sausage and onion to cook, stirring occasionally, until the sausage is browned, about 7-8 minutes. Add in the mushrooms at the end and allow them to cook with the sausage for 2 minutes or so to soften. Remove from heat.

5. While the sausage is cooking, chop spinach.

6. Crack the eggs into a large bowl and add coconut milk (use 1/2 cup for a lighter and fluffier texture, less if you don’t want as much coconut flavor). Whisk together well to get a light egg mixture.

7. Add the spinach and seasonings to the bowl with the eggs.

8. Once the sausage is finished, add the sausage mixture to the bowl with the rest of the ingredients and mix until everything is evenly incorporated.

9. To prevent the quiche from sticking, make sure the pan is lined with some fat from the sausage or greased well with oil or butter. Then, pour everything back into the cast iron pan (or other oven safe dish).

10. Bake in your oven for 30 minutes, until the egg is set in the middle. You’ll know it is done when the top is looking brown and crispy and the egg in the middle of the pan is no longer runny.

11. Cut into pieces and serve.

*Reference your nutrition guide for serving sizes*

11/05/2025

Between managing our busy office, answering a million questions a day, and being the best dog mom to Kyro 🐾, our office manager really does it all!

She’s the glue that keeps us together, the calm in the chaos, and the reason things actually get done around here (mostly on time 😅). We’re so lucky to have her—balloons and all! 🎈❤️

11/05/2025

💥 Pain doesn’t have to be your normal. 💥

Our Class IV Laser Therapy is changing the game when it comes to healing — speeding up recovery, cutting down inflammation, and helping you get back to feeling like you again. 🙌

Whether it’s nagging joint pain, an old injury, or just that soreness that won’t quit… this powerful, non-invasive treatment helps your body heal from the inside out — fast.

Ready to feel the difference? Ask us about Class IV Laser Therapy at your next visit! ⚡️

11/05/2025

Golden Milk Latte

1 cup almond milk, unsweetened
1/2 cup coconut milk
1/2 tsp ground turmeric
1/4 tsp ground ginger
Pinch of ground black pepper
Pinch of cinnamon, (plus more for topping)
Pinch of ground cloves
Pinch of cardamom
Liquid stevia, to taste, (optional if wanting it sweeter)

1. Place all of the ingredient in small saucepan over medium-low heat. Whisk to combine everything and then continue whisking occasionally until heated up. The top will get a little frothy when it’s heated through.

2. Pour in your favorite mug and enjoy!

*Reference your nutrition guide for serving sizes*

11/04/2025

✨ Meet the docs behind your wellness journey! ✨

With 65+ years of combined experience, our team of chiropractors and our amazing NP are here to help you feel better, move better, and live better — the holistic way. 🌿

We’re always learning, growing, and bringing you the latest in wellness care — because your health deserves the best! 💚

Give us a call today!
(228) 896-7574

11/04/2025

Make sure you follow our socials! 🤭

11/04/2025

Homemade Breakfast Sausage

1 lb ground beef or turkey
1.5 tsp ground sage
1 tsp Himalayan sea salt
1 tsp pepper
1/2 tsp oregano
1/2 tsp garlic powder
1/2 tsp onion powder
1/4 tsp paprika, (optional)

1. Place the ground beef or turkey in a medium sized bowl.

2. Mix the seasonings together in a separate bowl.

3. Pour the seasonings in with the meat and mix it together well with your hands or fork. Make sure the seasonings are evenly incorporated throughout the meat but don't overmix.

4. Shape the sausage into 4-6 patties.

5. Heat a pan over medium heat. Once the pan is hot, add in the sausage to cook.

6. Cook about 5 minutes per side, until the sausage is cooked through the center. Serve and enjoy.

*Reference your nutrition guide for serving sizes*

11/03/2025

Hello, November! 🍁

If you’re starting the month with stiffness, soreness, or those nagging headaches, your body might be telling you it’s time for an adjustment. Let’s get you feeling great again — it’s a fresh month and a fresh start! 🙌

Come and See Us!
(228) 896-7574

11/02/2025

Scrambled Eggs with Asparagus and Leeks

1 medium leek - white and light green parts, thinly sliced, or half moons, rinsed, drained
1 cup chopped asparagus - do not use the woody ends (about 1/2 a bunch)
2 tablespoons avocado oil or butter or combination
4 large eggs
Himalayan sea salt and pepper to taste (1/4 teaspoon of each)
1/8 cup fresh chopped dill or tarragon

1. Cut and rinse the leeks. The water here, helps them not to burn. Prep the asparagus.

2. In a small bowl, whisk eggs with salt, and pepper.

3. In a large nonstick pan, saute leeks in olive oil over medium-low heat until tender, 7-10 minutes. Add the asparagus and saute for a few minutes until tender-crisp. Season with salt and pepper. If the pan seems dry, add a little splash of water. Once tender, set these aside.

4. Wipe out the pan, add more olive oil or butter, and heat over medium-low heat. Pour in the eggs and let them cook for 1-2 minutes. Then, using a rubber spatula, slide across the bottom of the pan, creating folds. Continue folding gently until cooked to your desired doneness.

5. Fold in the asparagus/leek mix. Turn off the heat and fold in the fresh herbs. Taste for salt before serving.

*Reference your nutrition guide for serving sizes*