FREE VIRTUAL BACK PAIN WORKSHOP facebook.com/fyzicalneworleans/
• Taking temperature of everyone coming in • We will only be allowing 10 patients in our clinic at a time. • Following strict sanitary protocols by making sure every surface in our clinic is thoroughly cleaned and wiped down at all times. • We will be taking health protocols very seriously and will be doing our very best to ensure the highest levels of cleanliness and caution at all times. KEEPING YOUR HEALTH IN MIND
LIVE
WEDNESDAY, JUNE 3RD • 12:15 PM VIRTUALLY JOIN OUR WORKSHOP WITH YOUR MOBILE DEVICE! INSTRUCTIONS : 1. Open your smart phone to the camera app
PAT I ENT SUCCESS SPOTL IGHT !
2. Center the QR code above in the frame (this will take you directly to
our Facebook Page) 3. Enjoy the workshop!
CILANTRO LIME CHICKEN & AVOCADO SALSA
INGREDIENTS •1.5 lb. boneless chicken breast •1/4 cup lime juice •2 tbsp olive oil
“It greatly improved my stability!” “While under the care of an ENT for 12 months for hearing loss and BPV my dizziness and vertigo were unpredictable and constant to varying degrees. I often couldn’t drive and was unstable to walk and was unable to look up and down. Vestibular therapy at FYZICAL was recommended by my ENT. After 6 therapy sessions and clearing my ear canal, it greatly improved my stability. Then 2 more sessions and the head-positioning dizziness completely dissipated! No one is more surprised or pleased than me, after 12 months of problems!” - Eileen R.
•1/4 cup fresh cilantro •1/2 tsp ground cumin •1/4 tsp salt
For Avocado Salsa: •4 avocados, diced •1/2 cup fresh cilantro, diced •3 tbsp lime juice •1/2 tbsp red wine vinegar •1/2 tsp red pepper flakes •1 garlic clove, minced DIRECTIONS
Add 1/4 cup of lime juice, olive oil, 1/4 cup of fresh cilantro, ground cumin, and 1/4 tsp of salt to a small bowl. Whisk until mixed. Add chicken and marinade to a large ziplock bag. Let chicken marinate for at least 15 minutes. Preheat grill to medium-high heat (about 400°F). Place chicken on grill and grill each side for 4-6 minutes, until chicken is no longer pink. Remove and let sit. For avocado salsa: add avocado, 1/2 cup fresh cilantro, 3 tbsp lime juice, red wine vinegar, red pepper flakes, garlic clove, and salt to a small bowl. Gently toss to mix. Top the cilantro lime chicken with the avocado salsa and serve.
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