Wesling Chiropractic Center

11/18/2025

11/21/2023

The office will be closed Thursday the 23rd and Friday the 24th for the holiday. We will resume normal business hours Monday the 27th.

05/27/2022

“Our flag does not fly because the wind moves it. It flies with the last breath of each soldier who died protecting it.” – Unknown

05/04/2022

Jamie Wurth APRN, FNP-C has joined forces with Dr. Wesling and will be administering b12 and lipo plus injections.
Jamie has been a practicing NP for 11 years and is looking forward to bringing more wellness options to our patients.
B12 can increase energy, mental clarity and memory function as well as boost skin and hair health. There are many more benefits to b12 and coupled with lipo plus it aids in weight loss. We will be offering injections every other Monday. Call our office to schedule your appointment. We are scheduling for May 16th now, 5pm - 6pm.

04/29/2022

Gluten free low carb Taco Cups

INGREDIENTS
2 c. shredded cheddar
1 tbsp. extra-virgin olive oil
1 small onion, chopped
3 cloves garlic, minced
1 lb. ground beef
1 tsp. chili powder
1/2 tsp. ground cumin
1/2 tsp. paprika
Kosher salt
Freshly ground black pepper
Sour cream, for serving
Diced avocado, for serving
Freshly chopped cilantro, for serving
Chopped tomatoes, for serving Preheat oven to 375° and line a large baking sheet with parchment paper. Spoon about 2 tablespoons cheddar a few inches apart. Bake until bubbly and edges are beginning to turn golden, about 6 minutes. Let cool on baking sheet for a minute.
Meanwhile, grease bottom of a muffin tin with cooking spray, then carefully pick up melted cheese slices and place on bottom of muffin tin. Fit with another inverted muffin tin and let cool 10 minutes. If you don't have a second muffin tin, use your hands to help mold the cheese around the inverted tin.
In a large skillet over medium heat, heat oil. Add onion and cook, stirring occasionally, until softened, about 5 minutes.
Stir in garlic, then add ground beef, breaking up meat with a wooden spoon. Cook until beef is no longer pink, about 6 minutes, then drain fat.
Return meat to skillet and season with chili powder, cumin, paprika, salt, and pepper.
Transfer cheese cups to a serving platter. Fill with cooked ground beef and top with sour cream, avocado, cilantro, and tomatoes.

04/22/2022

Keto Gluten Free Buffalo Tenders

Ingredients
1 ¼ lb (~8 pieces) boneless, skinless chicken tenders
2 ½ cups (~150g) finely crushed pork rinds
1 ½ tsp ground thyme
1 ½ tsp paprika
½ tsp garlic powder
½ tsp salt
¼ tsp onion powder
¼ tsp black pepper
⅛ tsp ground cayenne pepper
¾ cup (180mL) hot sauce, divided
¼ cup (60g) mayonnaise
2 eggs
2 tbsp (1 oz) unsalted butter

Optional Garnishes:
1 ½ oz blue cheese crumbles
1 tbsp finely chopped fresh chives

Instructions
Preheat oven to 425 degrees and place baking rack atop a foil-lined baking sheet. Generously coat baking rack in nonstick cooking spray.
Using paper towels, pat chicken tenders dry. Set aside.
In a small mixing bowl, combine crushed pork rinds, thyme, paprika, garlic powder, salt, onion powder, pepper, and cayenne pepper. Whisk together until fully incorporated. Transfer half of dry ingredients to a shallow dish, keeping remaining half of spices in mixing bowl.
In a separate small mixing bowl, whisk together 1 tbsp (15mL) hot sauce, mayonnaise, and eggs. One at a time, dip chicken tender into the egg mixture, then dredge chicken into dry ingredient mixture, flipping chicken tender over multiple times to fully bread chicken in dry ingredient mixture. Transfer breaded chicken to a prepared baking rack. After the first half of dry ingredients have been used, transfer remaining half to another shallow dish (this is done to avoid dry ingredients clumping together after coming into contact with egg mixture). Continue breading remaining chicken tenders.

Bake chicken tenders until internal temperature reaches 165 degrees, about 15 minutes, depending on the thickness of chicken tender.
To a large pan over medium heat, melt butter. Add remaining ½ cup + 3 tbsp (165mL) hot sauce and stir into melted butter until well-incorporated. Add baked chicken tenders and toss until coated in sauce. Serve chicken tenders topped with blue cheese crumbles and chives.

04/15/2022

Brunch Enchiladas
Great for leftover ham from Easter!

Ingredients
Ingredient Checklist
1 pound cooked ham, chopped
¾ cup sliced green onions
¾ cup chopped green bell peppers
3 cups shredded Cheddar cheese, divided
10 (7 inch) corn or flour tortillas
5 eggs, beaten
2 cups half-and-half cream
½ cup milk
1 tablespoon flour (Almond, rice, cashew)
¼ teaspoon garlic powder
1 dash hot pepper sauce

Directions
Chop ham and veggies, add to bowl with half of the cheese. Give it a mix. Roll mixture in tortillas. Place rolled tortillas in baking dish'

In another bowl mix eggs, milk, half and half with the hot sauce and garlic powder and flour.

Pour egg mixture over enchiladas and refrigerate overnight.

Next morning preheat oven to 350. Bake uncovered for 50 minutes. Add remaining cheese and bake another 10 minutes and enjoy.