Dr. Chambers will be in his Ashland satellite office for the first time this day. The Grants Pass office will be closed. If you need to schedule, phones will be answered remotely. If you are running low in supplements please come by Monday to pick them up. We will resume regular business hours of 8:00 to 12:30 and 2:00 to 5:00 Wednesday March 19, 2014.
Starting March 18th, 2014 each Tuesday Dr. Chambers will be available to see patients in our satellite office at 607 Siskiyou Blvd, STE 3, Ashland, Oregon.
Please call the office to schedule your visit in our new branch today! 541.479.1289
12/13/2013! Please call the office for information and to reserve your spot.
Through the end of December 2013, our HBOT sessions have been reduced to $100.00 with payment due at time of service.
$10.00 off offer valid during the month of December. Our massages make excellent gift!
Dr. Chambers will put on an informative talk on Inflammation at the The Vine Restaurant on Saturday 11/23/2013 at 12:00 Noon.
Space is limited to please call 541.479.8463 to reserve a seat. An optional $10.00 Gluten Free Buffet is available.
We hope everyone had a great summer. Our next Gluten-Free Living Class will be Saturday, September 28th at noon. Dr. Chambers will be presenting on “Firing up the Brain.” Come learn how gluten has affected your brain and how you can fire it back up again. The meeting will be held at The Vine Restaurant at 1610 Allen Creek Rd #111 Grants Pass, OR 97527. The Class is free. There will be an optional lunch buffet offered by The Vine for those interested. Please call The Vine to RSVP a seat for the class at 541-479-8463. We look forward to seeing you all there!
Dr. Chambers will be out of the office 8/22-9/2. The office will be closed Friday, 8/23, for the repaving of our parking lot, and Thursday and Friday 8/29 and 8/30, and also for Labor Day on 9/2.
We will be running a special on HBOT on 8/22, 8/26, 8/27, and 8/28. The fee due for payment at time of service will be discounted down to only $100.00 per session on those dates.
Our massage special is still in full effect through the end of August to buy one and get one half off! Call or come by to get in on these great deals!
Laura Vaille, L.M.T.
We will be closed on Friday, August 23rd as our parking lot will be getting repaved. We will be open the following monday at the normal time. Sorry for the inconvenience.
Football season is approaching! Its tough to contribute to parties or to host your own with snacks that a crowd pleasers that still happen to be gluten free. Well I think these loaded steak fries can do just that!
What you’ll need:
2 Strips of bacon
2 large idaho potatoes, sliced lengthwise into 1/4 inch thick pieces
Salt and pepper to taste
1 tsp italian seasoning
dash of cayenne pepper
1 medium onion, chopped
2 garlic cloves, minced
3 tablespoons butter (or dairy free butter substitute)
1/4 cup shredded cheddar cheese (or dairy free substitute)
Sour cream (optional)
2 green onions, chopped
Place a skillet over a direct heat and cook the bacon until crispy. Chop up the bacon and set a side, but leave the grease in the skillet. Place potatoes in the skillet and season with salt, pepper, italian seasoning, and cayenne. Sprinkle the onions and garlic on top of the potatoes and place the butter on top of it all. By the keeping the onions, garlic, and butter on top of these ingredients for the first portion of cooking, you prevent them from burning. Place the skillet on direct heat and close the lid with all the vents open. Cook for 5-10 minutes, then flip the potatoes. Rotate every five minutes, remembering to put the lid back on each time. Do this for 20-25 until the potatoes are golden brown. Remove skillet from heat. Remove the potatoes from the skillet, leaving any burned onions behind. They have already added their flavor and are no longer needed. Sprinkle with cheese right away. Top with bacon, sour cream, and green onions. Enjoy!