Dr. Canada is retiring…

To all my patients: It has been such an honor and a privilege to serve as your chiropractor over the last 30 some years. I have decided to retire as of November 1, 2018 and the last day in the office will be October 25th.  I will  not be accepting new patients after October 1st.  I have given a lot of thought as to who I could refer my patients to and have two options for you. Dr. Lisa Goodman, DC  washparkchiro.com  1313 S. Clarkson, St. Denver, CO 80210, 303-744-7100 Dr.  Emily Gerson, DC, botanicawellness.com 1940 E. 18th Ave, Denver, CO 80206  720-398-2050 If you have insurance coverage, then I would refer you to the doctors listed under your coverage. In the meantime, I will continue to treat patients at my office on Fillmore St through 10/25.  The phone number will remain the same at 303-778-9321.  The office hours will be on Monday and Wednesday from 10am to 6pm with lunch from 12 to 1:30 and Tuesday and Thursday from 1:00pm to 6pm.   A new feature on this website is the ability to do  online appointment booking. To book online: Click on “book and appointment now”. Choose an appointment type and fill in all information Pick a day and time that works for you. Click on “submit appointment request” Click “OK” at the top of the screen You will receive an email that confirms your appointment. YOU MUST RESPOND TO THIS EMAIL WITHIN AN HOUR FOR THE APPOINTMENT TO BE SCHEDULED.   If you do not respond, you do not have an appointment. If this process doesn’t work then either I...

Requesting Medical Records:

If you would like your medical records from this office, please email me at drcanada@bod.net with your name, mailing address, phone number and birth date. I will be taking requests for records over the next 60 days.  Or you can call the office at 303-778-9321.

Brussels Sprouts with Chestnuts

Here’s a great recipe that’s great for the winter. Even if you don’t like Brussels sprouts, you’ll like these! 2 c. chicken stock or vegetable stock 1-1/2 lbs. Brussels sprouts, trimmed and quartered 4 T. unsalted butter 1 t. granulated sugar (optional) 8 oz. whole cooked chestnuts, quartered (you can buy these canned, not in syrup) Salt and freshly ground pepper to taste. In a two-quart saucepan, bring the stock to a boil, then add the sprouts and simmer until tender when tested with a wooden skewer, about 5-7 minutes. Heat the butter and sugar in a 10-inch sauté pan and add the chestnuts. Toss the nuts over medium heat until lightly browned. Add the brussel sprouts and their liquid and simmer until most of the liquid has evaporated. Season to taste. It’s great with roasted meats or...