Merolla Chiropractic

07/04/2023

Happy 4th of July!! We will resume normal clinic hours tomorrow 🇺🇸

06/01/2023

Seekonk residents take a look at these rain barrels. They are amazing to use on your flower beds and gardens. Reclaimed water is the best!!

💦🌻🌼

03/31/2023

WE ARE HIRING! We are looking for a part-time front desk assistant.

Location: 664 Taunton Ave. Seekonk MA 02771
Hours: Monday, Tuesday, Wednesday, Friday 3pm-7pm

Pay: minimum wage $15/hour with room to grow

Duties:
• answering phones
• Listening to answering machine & returning phone calls
• sending faxes
• collecting payments (credit card, check and cash)
• scheduling appointments & new patient intake
• Checking e-mail and returning e-mails
• light cleaning (vacuum/sweep, cleaning the bathroom every week)
• assisting with chiropractic therapies
• Taking trash out at the end of the day

Please e-mail drlexicorbin@gmail.com to send your CV or if you have any questions please call 508-336-4114

02/18/2023

The Docs just signed up for their fresh veggies from the CSA at Oakdale farms. Check them out! It’s a great way for your family to try different veggies all summer long from a local family owned farm 🌽🥒🥔🍓🍎🥦🐓

12/26/2022

Wishing all of our patients a wonderful holiday week! We are closed until Jan 3. If an emergency call the office and leave a message.

We hope everyone is enjoying time with their loved ones ❤️

11/11/2022

10/23/2022

Come visit us at Aitken Martin Trunk or Treat!! Happy Halloween!!!

04/11/2022

Great vegetarian/gluten free meal! Check it out 😀

Meatless Monday!!! 🚫🥩
(Also gluten free)

No-meat Meatloaf

Ingredients:
Loaf

1 cup dry lentils (I used green)**
2 1/2 cups vegetable broth
3 tablespoons flaxseed meal (ground flaxseeds) or an egg
1/3 cup water (omit if using an egg)
2 tablespoons olive oil OR steam saute using 1/4 cup water
3 garlic cloves, minced
1 small onion, finely diced
1 small red bell pepper, finely diced
1 carrot, finely diced or grated
3/4 cup oats (I used GF oats)
1/2 cup oat flour or finely ground oats (any flour of choice will work here too)
2 teaspoons dried thyme (or Italian Seasoning)
1 teaspoon EACH garlic powder & onion powder (for good measure!)
1/2 – 1 teaspoon cumin, optional
1/4 – 1/2 teaspoon ground chipotle pepper, optional
cracked pepper & sea salt, to taste

Glaze

3 tablespoons organic ketchup
1 tablespoon apple cider vinegar or balsamic (see notes)
1 tablespoon pure maple syrup

Instructions:

Prepare lentils: Rinse the lentils, remove odd pieces. In large pot add 2 1/2 cups water/broth with lentils. Bring to a boil, reduce heat, cover and simmer for about 35 – 40 minutes, stirring occasionally. It’s ok if they get mushy, we are going to roughly puree 3/4 of the mixture when cooled. Once done, remove lid and set aside to cool (there should only be a little bit of water so do not drain), lentils will thicken a bit upon standing, about 15 minutes is good.

OR

Instapot version: Add 1 cup dry lentils and 2 cups vegetable stock in instapot. Set for 8 minutes on manual. After coming force the pressure release and done! (This is my preferred method)

Preheat oven to 350 degrees.

**Make flax egg: In small bowl combine flaxseed meal and 1/3 cup water, set aside for at least 10 minutes, preferably in the refrigerator. This will act as a binder and will thicken nicely upon sitting.
** do not make flax egg if using a regular egg

Saute vegetables & spices: In saute pan heat oil or water over medium heat. Saute garlic, onion, bell pepper, and carrots for about 5 minutes. Add spices mixing well to incorporate. Set aside to cool.

Mash the lentils: Using an immersion blender, food processor, back of a fork or potato masher, blend 3/4 of the lentil mixture. For me this was an important part, I tried it other ways and this worked to help as a binder. If using an immersion blender, tilt the pot slightly to the side for easier blending.

Assemble lentil loaf: Combine sauteed vegetables with the lentils, oats, oat flour and flax-egg, mix well. Taste, adding salt and pepper as needed, or any other herb or spice you might like. Place mixture into a loaf pan lined with parchment paper, leaving it overlapping for easy removal later. Press down firmly filling in along the edges too.

Glaze: Prepare your glaze by combining all ingredients in a small bowl, mix until incorporated. I recommend making each tablespoon heaping so you have plenty of this great sauce on top (if using tomato paste and mixture is too thick, add a teaspoon of water, or a little extra vinegar & syrup). Spread evenly over top the loaf.

Bake: Place in center of the oven, and bake in oven for about 45 – 50 minutes. Let cool a bit before slicing.

Serves 8

Serve with mash cauliflower, roasted potatoes or rice and/or a veggie.

Corbin family approved!! 👍🏼👍🏼

Leftovers are great used for a meatloaf sandwich 😀

04/11/2022

Meatless Monday!!! 🚫🥩
(Also gluten free)

No-meat Meatloaf

Ingredients:
Loaf

1 cup dry lentils (I used green)**
2 1/2 cups vegetable broth
3 tablespoons flaxseed meal (ground flaxseeds) or an egg
1/3 cup water (omit if using an egg)
2 tablespoons olive oil OR steam saute using 1/4 cup water
3 garlic cloves, minced
1 small onion, finely diced
1 small red bell pepper, finely diced
1 carrot, finely diced or grated
3/4 cup oats (I used GF oats)
1/2 cup oat flour or finely ground oats (any flour of choice will work here too)
2 teaspoons dried thyme (or Italian Seasoning)
1 teaspoon EACH garlic powder & onion powder (for good measure!)
1/2 – 1 teaspoon cumin, optional
1/4 – 1/2 teaspoon ground chipotle pepper, optional
cracked pepper & sea salt, to taste

Glaze

3 tablespoons organic ketchup
1 tablespoon apple cider vinegar or balsamic (see notes)
1 tablespoon pure maple syrup

Instructions:

Prepare lentils: Rinse the lentils, remove odd pieces. In large pot add 2 1/2 cups water/broth with lentils. Bring to a boil, reduce heat, cover and simmer for about 35 – 40 minutes, stirring occasionally. It’s ok if they get mushy, we are going to roughly puree 3/4 of the mixture when cooled. Once done, remove lid and set aside to cool (there should only be a little bit of water so do not drain), lentils will thicken a bit upon standing, about 15 minutes is good.

OR

Instapot version: Add 1 cup dry lentils and 2 cups vegetable stock in instapot. Set for 8 minutes on manual. After coming force the pressure release and done! (This is my preferred method)

Preheat oven to 350 degrees.

**Make flax egg: In small bowl combine flaxseed meal and 1/3 cup water, set aside for at least 10 minutes, preferably in the refrigerator. This will act as a binder and will thicken nicely upon sitting.
** do not make flax egg if using a regular egg

Saute vegetables & spices: In saute pan heat oil or water over medium heat. Saute garlic, onion, bell pepper, and carrots for about 5 minutes. Add spices mixing well to incorporate. Set aside to cool.

Mash the lentils: Using an immersion blender, food processor, back of a fork or potato masher, blend 3/4 of the lentil mixture. For me this was an important part, I tried it other ways and this worked to help as a binder. If using an immersion blender, tilt the pot slightly to the side for easier blending.

Assemble lentil loaf: Combine sauteed vegetables with the lentils, oats, oat flour and flax-egg, mix well. Taste, adding salt and pepper as needed, or any other herb or spice you might like. Place mixture into a loaf pan lined with parchment paper, leaving it overlapping for easy removal later. Press down firmly filling in along the edges too.

Glaze: Prepare your glaze by combining all ingredients in a small bowl, mix until incorporated. I recommend making each tablespoon heaping so you have plenty of this great sauce on top (if using tomato paste and mixture is too thick, add a teaspoon of water, or a little extra vinegar & syrup). Spread evenly over top the loaf.

Bake: Place in center of the oven, and bake in oven for about 45 – 50 minutes. Let cool a bit before slicing.

Serves 8

Serve with mash cauliflower, roasted potatoes or rice and/or a veggie.

Corbin family approved!! 👍🏼👍🏼

Leftovers are great used for a meatloaf sandwich 😀

01/12/2022

Patients always ask how to make veggies. I roast mine the most. They caramelize and taste so yummy! Just add a little avocado oil or EVOO and some seasonings. This is such a great chart ❤️🥦

01/05/2022

Our family eats vegetarian at least 2-3 times a week and we tried this one tonight. So yummy!!!

8 ounces of tempeh, cubed into bite sized pieces
2 tablespoons of ginger paste (sub for grated ginger)
2 tablespoons of garlic paste (sub for 3 cloves of minced garlic)
1 tablespoon of sesame oil
1 tablespoon of rice vinegar
4 tablespoons of soy sauce or coconut aminos
3 tablespoons of maple syrup
1 tablespoon of cornstarch
1 tablespoon of nut butter- I used peanut butter
3 tablespoons of olive oil
2-3 cups of broccoli, cut to small florets
2 cups of carrots, thinly sliced (or baby carrots)

instructions

1. In a blender, combine the sauce ingredients: ginger, garlic, sesame oil, rice vinegar, soy sauce, maple syrup, cornstarch, and nut butter. The sauce can also be whisked together in a bowl but I find the blender much easier.
2. In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add in the tempeh and cook for about 8 minutes, flipping every few minutes so that all sides are browned. Turn the heat to low and toss in 2 tablespoons of the sauce and continue to cook until the tempeh is fully coated in the sauce and it has started to caramelize a bit. Remove to a clean plate and return skillet to the heat.
3. Turn the heat back to medium, and add in the remaining tablespoon of olive oil and toss together the green beans and the carrots in the skillet. Cook for about 5 minutes. Add in a few tablespoons of water and place a lid on the skillet to steam the veggies a bit until tender. About another 5 minutes. Remove the lid and take out any excess water.
4. Pour in the remaining sauce as well as the tempeh. Toss to coat everything and continue to cook until sauce thickens and everything is nicely coated in the sauce. Cook about 2-3 more minutes.
5. Serve over rice or quinoa and ENJOY!! Also great on its own!

11/25/2021

Here at Merolla Chiropractic we are so thankful for our amazing patients and staff. Thank you for trusting us with your spine health. Have a Happy Thanksgiving!! 🦃❤️