Altitude Physical Therapy - March 2019



Running is an excellent cardiovascular exercise that allows the body to burn more calories per hour than any resistant workout. As the weather starts getting warmer, it becomes more and more ideal for people to get outside and exercise by stretching their legs. If you’ve wanted to start running or are already an active runner looking to push yourself, then Altitude PT’s Running Club is perfect for you. Our club is set up so anyone who is interested can participate. People who love running, want to challenge themselves, run longer distances, or have never tried running long-distance are welcome to join us as we train toward our goal. Every year, we train during the summer and early fall to participate in a race. This year, our focus will be participating in the FitOne 5K and half-marathon. Is this your first race, or are you nervous about running? Not a problem! We provide coaching from two of our physical therapists, Sean and Kayla, who are certified running coaches. Both have been running since their college years in TAKE A BREAK

multiple track events. Our coaches will give you tips and encouragement throughout this training program. Altitude PT will also treat any injuries that may occur during our training. The training also includes training videos, nutrition, hydration, warmups, cool-downs, suggestions on the right footwear, and specialized swag for all participants.

This year’s Running Club will officially kickoff at the end of April, so be sure to sign up! Sign-ups and more information regarding our club and running programs are found on our website. Get ready for a summer filled with fun, running, and achieving your goals!




1 6-ounce beet (about the size of an adult fist), scrubbed 1 15 1/2-ounce can chickpeas, rinsed and drained

1. Heat oven to 425 F. 2. Wrap beet tightly in foil. On a foil-lined baking sheet, roast wrapped beet until fork tender, about 60–70 minutes. 3. While beet is roasting, blend chickpeas, tahini, lemon juice, ricotta, garlic, salt, pepper, and coriander until smooth. 4. Once beet is cool enough to handle, use a paper towel to remove beet skin. Trim root end and cut into small pieces. Add to blender or food processor, and blend until entire mixture is smooth. Add additional salt if desired. 5. Transfer to a shallow bowl, top with garnishes, and serve.

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1/3 cup tahini, well-mixed 1/4 cup fresh lemon juice 1/4 cup ricotta cheese

1 garlic clove, grated

1 teaspoon kosher salt, or more to taste 1/4 teaspoon fresh ground pepper 1/4 teaspoon ground coriander Mint leaves, poppy seeds, and olive oil, for garnish


Inspired by Bon Appétit magazine

(208) 454-9839

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