Casey McCall, Certified Ideal Protein Coach
Casey graduated from The University of St. Thomas in the spring of 2010 with degrees in Journalism, Mass Communications and English. Unsure of the direction she would take after college, Casey applied to work as Patient Coordinator at Chiropractic Health and Wellness and started working at the clinic in February of 2011. It wasn’t long before she fell in love with her family of co-workers and the fast-paced working environment of a successful clinic. Casey first became involved with the Ideal Protein program by starting the diet herself; she lost an astonishing 30 lbs. in only 9 weeks! She became passionate about helping others achieve the same type of weight loss success she experienced and has transitioned into the role of Ideal Protein Coach in the clinic. Casey is highly involved with the marketing and promotion of the Ideal Protein program to both individuals and groups in the community. She is dedicated to educating people on solutions to obesity and metabolic syndrome and helping people live healthier lives. Casey is an avid concert-goer and also enjoys camping and playing golf with her friends.
Casey can be reached at (952)835-6750 or at casey@chwmn.com.
Office Hours
| Mon | 8 - 12:30 | 3 - 6 |
| Tue | Closed | 3 - 6:30 |
| Wed | 8 - 12:30 | 3 - 6 |
| Thu | Closed | 3 - 6:30 |
| Fri | 8 - 1:15 | Closed |
| Sat | 9-11 | Closed |
| Sun | Closed | Closed |
Call Us:
952-835-6750 Request
Appt.
Ideal Protein
Total weight and inches lost to date:
5818.25 Pounds
6050 Inches
Recipe of the Week:
MARINATED BRUSSELS SPROUTS
Hands-on time: 20 minutes
Chill 4 hours before serving
Serves 8
• Generously salted water to cover
• 2 pounds Brussels sprouts, preferably fresh of about equal size (frozen
sprouts also work)
• 1 tablespoon olive oil
• 4 tablespoons vinegar
• 1 teaspoon soy sauce
• ½ teaspoon dry mustard
• ½ teaspoon salt & sugar
• ¼ teaspoon oregano & thyme
• Salt & pepper to taste
Bring water to a boil. If using fresh sprouts, trim stem ends, remove outer
leaves and cut an X into core with tip of a knife (this promotes even cooking).
Cook for 6 – 8 minutes until cooked but still bright green. Drain.
Mix remaining ingredients in a bowl. Add hot sprouts, stir several times. Chill
for 4 hours before serving.
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Contact
3400 W. 66th Street, Suite 128
Edina, MN 55435
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- Phone: 952-835-6750
- Fax: 952-835-4723
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