Synergy Chiropractic

Always great to have the AMain Cycling Team swing by the office! Glad to be able to support you guys and keep you riding fast

Synergy Chiropractic is a lifestyle. Dr Teague says, This is what real food looks like!

Excited to be working with this fun group of guys again!

Excited to be working with the AMain Cycling Team again! With the training hours they put in and the amount of hours they spend in cars driving to races, they really benefit from frequent adjustments and maintenance.

Synergy lunchtime! SYNERGY eating is real food! Lean strong bodies. Got questions? Dr. Teague would love to help, just call!

Don't forget, Almond Blossom Run!

This 5 year old is fit and well Adjusted!

Congrats to the AMain Cycling Team on their podium at the Cal Aggie race on Saturday!

Feeling a bit under the weather or in need of a healthy boost? Try out the an easy crock pot receipt. Synergy POWER Indian-Style Crock Pot Curry: Serves 4 servings... INGREDIENTS 1 13.5-ounce can coconut milk (full fat) 1 tablespoon tomato paste 2 tablespoons curry powder 1 teaspoon ground coriander 1 teaspoon ground cumin Few dashes hot sauce 1 medium onion, chopped 2 to 3 cloves minced garlic 1-inch fresh ginger root, peeled and grated 2 bell peppers (any color you like) seeded and chopped 1/2 large eggplant, peeled and cut into chunks 2 medium sweet potatoes (regular potatoes are fine too) 1 14-ounce can chick peas, drained and rinsed 2 pounds bone-in skinless chicken thighs (about 6 thighs) Salt and freshly ground black pepper 1 lemon, cut into wedges to squeeze over curry, to garnish 2 scallions, thinly sliced, to garnish 1/2 cup chopped cilantro, to garnish 1 cup chopped toasted peanuts, to garnish PREPARATION In the bowl of a crock pot combine/whisk the coconut milk, tomato paste, curry powder, coriander, cumin, and hot sauce. To that add the onion, garlic, ginger, bell pepper, eggplant, sweet potatoes, chick peas, and chicken. Season with a little salt and freshly ground black pepper and then turn the crock pot on to high heat, cover it, and let the curry stew for about 4 hours (if using low heat setting, let cook 6-7 hours) or until the chicken is cooked through. Serve the curry with cooked basmati rice and garnish with lemon wedges, scallions, cilantro, and peanuts. **NOTE: Add any veggies you have on hand! For example, I will use green beans, cauliflower, kale/spinach (these leafy greens not to be added until the last 10 minutes of cooking or else they are obliterated!). I also use more veggies than what the recipe calls for.

Check out local pro rider and North American Enduro Champion, Kyle Warner during the ribbon cutting on Chico's new pump track! It has been a great experience to be his Chiropractor for the past 4 years! One of the nicest champs you will ever meet!