SUCCESS STORIES Hear What Our Patients Are Saying
EXERCISE ESSENTIALS Try this simple exercise to help keep you moving...
“I came to CCMC for knee and back pain. I instantly found that physical therapy was helpful in relieving my pain, and my exercises have improved ever since. I would definitely recommend CCMC for physical therapy!” - Heather W. “After coming to CCMC PT for aches and pains, I now have no aches or pains! PT was GREAT for me!” - Dorothy S. “While I started with pain at first, physical therapy treatments soon helped me recovery completely– I now have NO pain! The staff and PTs here are great. I definitely recommend CCMC PT to my friends and family!” - Kathy V.
www.simpleset.net
THORACIC ROTATION Sit with your arms folded in front your chest. Rotate your upper back to one side while keeping your lower back tight and as still as possible. Rotate to the other side, then repeat the motion 6-10 times.
If you’re suffering from back or neck pain and think you may benefit from physical therapy, call 989.224.3000 (ext. 625) or visit ccmcphysicaltherapy.com today!
HEALTHY REC I PE
“Eating Well” Energy Bars
INGREDIENTS • 1 cup lightly salted dry-roasted peanuts, coarsely chopped • ½ cup crispy brown rice cereal • ¼ cup dried blueberries • ½ cup old-fashioned or quick-cooking rolled oats
• ⅓ cup raw pumpkin seeds or sunflower seeds • 6 dried apricots, diced • 3 tablespoons mini chocolate chips • 5 tablespoons brown rice syrup or light corn syrup
DIRECTIONS
Preheat oven to 325°F. Line the bottom and sides of an 8-inch-square bakingpanwithfoilandcoatwithcookingspray.Combinepeanuts,rice cereal, oats, pumpkin (or sunflower) seeds, blueberries, apricots and chocolate chips in a large bowl. Drizzle with syrup and gently stir until thoroughlycombined.Spread inthepreparedbakingpan.Coatanother piece of foil with cooking spray and place on the bar mixture, sprayed- side down. Place another pan on top and press firmly to compress the mixture. (Pressing before baking helps the bars hold together after
baking.) Remove top pan and foil. Bake until just beginning to turn golden at the edges, 20 to 24 minutes (metal pan) or 30 to 35 minutes (glass pan). Cool in the pan on a wire rack for 10 minutes. Carefully lift the baked square out of the pan by holding the edges of the foil and place on a cutting board, leaving the foil underneath. Cut in half, then cut each half crosswise into 6 bars. Let cool completely before lifting the bars off the foil. Make Ahead Tip: Store airtight between sheets of wax paper for up to 1 week. Or individually wrap in plastic and freeze.
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