Top 3 Myths about Neck Pain

Check out this awesome blog by Martha Peterson about pain relief through movement. It works, I promise. She has also written an informative book with more details.

Originally posted on Pain Relief Through Movement:

I’ve worked with a lot of people with neck pain,some so severe that they had to go on disability. In the past  Tiger Woods dropped out of a golf tournament due to neck pain – a bulging disc. He said, “I can deal with the pain, but once it locked up I couldn’t go back or come through…” While adamant that his neck pain had nothing whatsoever to do with his car accident, as I wrote in this post, Tiger has a bad case of Sensory Motor Amnesia.

Here are three myths about neck pain to consider:

Myth #1: Neck pain is all about the neck muscles

Thomas Hanna once said, “a stiff neck is a stiff body.” Muscle tightness in the neck is only a part of a larger IMG_3845muscular pattern of contraction closer to the center of the body. The vertebrae that comprise what we…

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What’s For Dinner Doc is 1 Year Old
What’s For Dinner Doc is one year old today.

I started my blog as a place to talk about women’s health but it has evolved into so much more than I could have envisioned. Looking back, I have come to realize that a blog writes itself. It finds it’s voice and it takes you, the author, along for the ride. My posts have been shaped by current events, new research, food trends and my daily experiences as a physician. I have ventured from my kitchen table into photography, humor and flash fiction. I’ve shared my deepest thoughts about human suffering and medical education with you and we have shared a few laughs along the way.

I have met many amazing bloggers through Fiesta Friday and Friday Fictioneers. These virtual gatherings and their dedicated hosts have given me a safe haven to try out new ideas. My fellow bloggers have been free with their praise and encouragement. Their enthusiasm is contagious.

I am sincerely grateful for everyone who took the time to stop by this little eclectic blog. I don’t know where my blog will take me in 2015 but you are welcome to come along for the ride. Your sharing and commenting means the world to me. Thank you.

The Thing About Regrets

Fictioneer Friday
Dawn Q. Landau photo credit

Flash Fiction for Friday Fictioneers
100 words
Narrative Medicine

The Thing About Regrets

I have kicked many a stone down the tracks but that mutt still follows me.

My best friend in medical school, older and wiser, had protested and stormed out of the canine lab that day. She would have rescued that mutt if the white coated professor hadn’t stopped her. Continue reading

Swallowing Glass

Join me for Flash Fiction with Rochelle Wisoff-Fields at Friday Fictioneers.
Follow the link to read what others are writing today.

I realize that my narrative medicine posts have been morose but the stories have been writing themselves. My career has been mostly joyous but these stories of suffering, my own and my patients’ need to be told.

Friday Fictioneers
Photo copyright @Marie Gail Stratford

Swallowing Glass
By Tracey Delaplain, MD

Like swallowing shards of glass, that’s what it feels like. Continue reading

The Main Attraction: Flavor Packed Superfood Salads

Roasted Pear and Pistachio Salad

Im taking my nutrient packed salad to Fiesta Friday where you too can find amazing recipes and inspiration
You can easily make a main dish salad using any fruits and greens that are fresh. When I shop for produce, I always have salad in mind. We eat some raw and some cooked vegetables every day for lunch and dinner. I buy the freshest super greens that I can find; arugula, kale, spinach, mesclun mix, mustard greens, or cabbage. The deeper the green, the better. These types of greens are an excellent source of folic acid, vitamin C, fiber, antioxidants and other essential nutrients. Iceberg lettuce on the other hand has very little nutritional value so pass it by and explore the green options. Most greens are on the dirty dozen list so buy organic whenever possible. Combine your greens with apples, pears, oranges, berries or any fruit that is in season. Roasting the apples and pears takes any salad over the top but you can use raw fruit as well. If your salad is the main attraction then add a nutritious source of protein with toasted nuts, legumes and/or small amounts of flavorful cheese like feta, blue or parmesan. You could add a small amount of cooked whole grains like barley or wheat berries. Skip the processed meats and go light on the cheese if you are watching your calories and saturated fats. Use a light hand when dressing these flavor packed salads. A light drizzle of olive oil or nut oils and a squeeze of lemon or orange juice is all that’s needed. Heavy mayo dressings are high in calories and will bury the delicate flavors of your fresh vegetables and fruit.
There are endless possibilities when building a main dish salad.

Roasted Pear and Pistachio Salad

Here are a few of my favorites

Spinach, oranges and walnuts
Kale, apple and feta
Mesclun, berries and pecans
Arugula, watermelon and feta
Kale, butternut squash and pine nuts

Roasted Pear and Pistachio Salad

Roasted Pear and Pistachio Salad
Servings 2-4


2 Fresh Pears
1 Lemon, juiced
6 cups arugula
1/8 cup finely chopped red onion or shallot
1/2 cup roasted pistachio nuts toasted
1/4 cup pistachio oil or extra virgin olive oil
1 tablespoon honey
2 ounces feta cheese
Salt and pepper, to taste.


Preheat oven to 400 degrees F. Slice pears into 1/2 inch slices and arrange in a single layer on parchment paper over a baking sheet. Roast until soft and golden about 20 minutes. Lightly toast nuts on a separate baking sheet approximately 5 minutes. Watch closely because nuts will burn easily. When cool, roughly chop nuts and set aside.

In a small bowl whisk together oil, juice of one lemon, onion, honey, 1/4 teaspoon of salt, and a dash of pepper until combined.

Arrange arugula on salad plates, top with pears, nuts and feta. Drizzle with salad dressing.

Friday Fictioneers: The Last Porch


Photo credit: Rochelle Wisoff-Fields

The Last Porch
By Tracey Delaplain
It wasn’t just a locked porch that separated her from the big house. It was her locked memories. “I can sing a show tune,” she muttered to her attendant. Never alone. Yet, always alone.

“Well Hello Dolly, It’s so nice to be to be, hmhmhm.” Today was a good day. She remembered when she had lived in the big house. They said that singing would bring back the memories she’d misplaced, so she had sung, “Somewhere over the the the hmhmhm”, the words eluding her.

Had she been the only resident humming the words? Perhaps, but why was the punishment so harsh? She’d been banished to the little house where they no longer helped her sing.


For more Friday Fictioneers 100 word flash fiction visit Rochelle Wisoff-Fields blog here

Friday Fictioneers challenges writers to create fiction with a beginning, middle and an end using only 100 words. My inspiration came from watching my dear Mother and my Mother-in-law decline until their memories were locked and all but a few loved ones gave up on them.

Sing as if no one is listening. It’s good for your brain.

I read an interesting research study that documented an increase in cognitive function and brain activity in dementia patients who sang show tunes for therapy. (Presented at The Society of Neuroscience meeting, San Diego, 2013)

Why show tunes? I think it is because we all recognize a few popular show tunes and can recite at least a few lines. I’m sure when you read my flash fiction that you recognized the tunes and could finish the verses. Popular, catchy songs are stored in our long term memory and long term memory is initially protected in dementia and Alzheimer’s disease. It makes sense that singing would be a low frustration activity but it also stimulates cognition. We should never give up on dementia patients because group activities and sing alongs improve mood, social interaction and happiness.

Friday Fictioneers

Tangling Roots
Photo credit: Melanie Greenwood

Tangling Roots

She heard the seductive call drift in on the soft breeze that brushed her ear, “Come and dance”. Was it the tumor speaking or did the maze actually beckon her? The hopeless grinding assault on her breast had left her drained and devoid of her own voice. She had been whole once and the maze would not have frightened her then. She hesitated, unsure of her path. Another heartbeat and she lifted her face to the sun and took the first step. The maze like her cancer journey was fraught with blind curves, endless swatches of darkness, tangling roots, and a dead end.




Friday Fictioneers


Grain Free Baked Zucchini Sticks, Fiesta Friday # 52 Anniversary Party

Grain Free Baked Zucchini Sticks

Congratulations to Angie at The Novice gardener for hosting 52 weeks of Fiesta Friday. If you haven’t visited Fiesta Friday then do it today. Our hosts this week are Hilda@Alongthegrapevine and Juliana@ We are coming together to celebrate with appetizers and drink recipes from around the globe.

Who doesn’t love deep fried, breaded zucchini sticks? They are crispy on the outside and soft on the inside, best served with a side of ranch dressing. Definitely American bar food at its finest. I’m not saying that I wouldn’t eat deep fried zuc at a Super Bowl party, because I definitely would, but my Fiesta Friday friends deserve better faire.

I bring you a healthier version of deep fried zuc with a side of low fat yogurt ranch dressing. Still crispy and soft and satisfying with the good fat and protein of almonds, no wheat and very little carbohydrate.

Paleo friendly? Yes ma’am.
I think a cave woman would have loved to snack on these while cave painting with the girls or Chairing a tribal meeting. Yes, she could organize her tribe, create lasting beauty and bake snacks for her BFFs while balancing a cave baby on her hip and letting her caveman believe that he was actually in charge.

Serve these with bubbles. A nice cold microbrew lager or amber ale, sparkling California rose or sparkling water with lime would pair well.

Grain Free Baked Zucchini Sticks

2 zucchini cut into sticks, 1/4 inch thick and 3-4 inches long
1 cup almond meal
2 eggs beaten
1 teaspoon salt
1 teaspoon pepper

Preheat oven to 425 F. Line a baking dish with parchment paper.
Dip zucchini sticks in beaten eggs followed by almond meal. Place sticks on baking dish without touching. Bake 20 minutes until golden brown. The almond meal will burn so watch closely. Serve with nonfat Greek yogurt ranch dip.
Try spicing these up with a chili blend or Moroccan seasoning mixed with the almond meal. The variations are endless.

Yogurt Dip
Combine 1 cup of nonfat plain Greek yogurt with 2 tablespoons lowfat mayonnaise, 1 teaspoon dried dill, 1 teaspoon onion powder, 1 teaspoon dried parsley, dash of salt and pepper.

Grain Free Baked Zucchini Sticks
Grain Free Baked Zucchini Sticks

Gluten Free, Vegan, Zucchini, Walnut Brownies

I posted this a week ago for Fiesta Friday #52 than realized that I was a week early with dessert. ;-) So some of you have already read this post. But as I pointed out to Suzanne, life is short, so …. I think we should eat dessert first! So here is my dessert for FF.

Gluten Free, Vegan, zucchini, walnut brownies

Fiesta Friday # 53

Congratulations and much thanks to Angie at The Novice Gardener for hosting 53 blog parties featuring the best recipes on the Internet and the nicest group of food bloggers from around the world. I’m not really a food blogger but they let me tag along with whatever recipe I bring to share.

I do occasionally eat wheat and grain products but I also like to substitute seeds and nuts whenever possible to increase the nutrient value, protein and fiber in my recipes. These brownies are rich but not too sweet with a lower glycemic index than traditional brownies. I hope you will try a batch and comment.

Update: Wow, I refrigerated these overnight and they are even more delicious. They become more dense in texture and are more fudge like. I think they should always be made one day in advance for best flavor and texture.
Gluten Free, Vegan, zucchini, walnut brownies
Gluten Free, Vegan Chocolate Zucchini Walnut Brownies


1 cup shredded zucchini
1 cup water
2 tsp pure vanilla extract
3 tbsp flaxmeal
1/2 cup vegetable or coconut oil
3/4 cup cocoa powder
1 cup coconut flour
1/2 tsp salt
1/2 tsp baking soda
3/4 cup coconut sugar or sugar of your choice
1/2 cup chopped walnuts

Preheat oven to 350F, and line a 8 X 8 baking dish with parchment paper. Set aside. Shredded 1/2 zucchini with the food processor shred attachment. Set aside. Combine dry ingredients in the food processor with the blade. Add water and vanilla and combine. Add zucchini and pulse to combine all ingredients except the walnuts. Stir in chopped walnuts.
Spoon batter into the prepared baking dish and spread and smooth down firmly with the back of the spoon.
Bake 19-20 minutes, then pat down hard with a pancake spatula or another sheet of parchment. Refrigerate overnight for a firmer brownie or eat when cooled for a fluffy, soft brownie. Let zucchini brownies sit 15 minutes before trying to cut into squares.

Inspiration from I used only zucchini instead of apple sauce and added walnuts. I used coconut sugar. Check out her other chocolate recipes.

Drink up! 23 Ways to Increase Your Water Intake.

Drink Up


Water is essential for life.  You can live without food for weeks but only a few days without water.  Water  is critical for kidney function, gut motility, brain function and every chemical reaction in our bodies.  If you choose no other healthy habits in 2015, then at least commit to increasing your water intake. You will be less hungry, less wrinkly, have more energy and therefore be much happier when you’re hydrated.  So drink up!

Nancy Fox @Skinny Kitchen posted a great article to help us stay hydrated. She also has a zillion healthy weight-friendly recipes. See her sage advice here.