PATIENT SUCCESS STORIES!
“After trying many treatments for my foot pain with no improvement, someone told me about Global Physical Therapy in Grand Blanc. I have been amazed with the results. The upper part of my foot felt like I had a broken bone. Dr. McFarland explained what was going on with my foot and tendons. When I went to see him, I could hardly walk, and it hurt to put shoes on. He showed me stretching exercises and did dry needling. I walked out of his office after the first visit with no pain in my foot. I went on vacation for 4 weeks and walked 4-5 miles a day with no foot pain. I can’t say enough about the wonderful therapy and treatment I have received.” -Linda K.
www.globalptandspinespecialists.com
Healthy Recipe: Chocolate Chip Pumpkin Bread
INGREDIENTS
1/4 tsp nutmeg powder 3 eggs
1 1/4 cup blanched almond flour 1/4 cup tapioca or arrowroot flour 2 tbsp coconut flour 1 tsp baking soda 3/4 tsp unrefined salt 1 1/2 tsp cinnamon powder 1/2 tsp ginger powder
1/4 cup coconut oil 1 cup pumpkin puree (fresh or canned) 1 tsp vanilla extract 1/3 cup coconut sugar 1/2 cup chocolate chips
DIRECTIONS Preheat oven to 350° F. Grease a 9 inch loaf pan or line with parchment paper. In a large bowl, combine dry ingredients. In another bowl, whisk together wet ingredients. Pour wet into dry. Mix until well incorporated. Fold in chocolate chips and pour into prepared loaf pan. Scatter extra chips on top. Bake for 50-55 minutes, until top is golden, the center is set, and a toothpick inserted in the center comes out clean. Allow bread to cool in pan for about 15 minutes before turning out on a wire rack to cool completely before slicing and serving. Courtesy: savorylotus.com/pumpkin-chocolate-chip-bread-gluten-free
Made with FlippingBook Learn more on our blog