WHY CHOOSE HAND IN HAND? WHAT MAKES HAND IN HAND REHABILITATION UNIQUE? Hand In Hand provides a comprehensive, patient-centered treatment approach that is customized for each individual case. We are committed to providing a personal touch with individualized attention to each patient’s needs, which is often missing from larger, corporate-owned therapy practices. We care about YOU and not numbers! We make the best custom hand braces in the area, and are happy to evaluate or modify yours, no matter where it was made. We are known and valued for our achievement of excellent patient outcomes and people travel from throughout the area to receive care. Our Mission At Hand In Hand Rehabilitation, our thorough evaluations by our experienced staff lead to successful treatment plans for your pain relief, healing, and future injury prevention needs. At Hand In Hand Rehabilitation, we have one mission: helping you reach your highest physical potential. Our treatment plans are aimed toward the achievement of your goals, taking into account your symptoms, medical history, and any health restrictions you may have. We look forward to watching you achieve your recovery, health and fitness goals! With our care and commitment, we know that is possible for anyone who walks through our doors. The Hand In Hand Rehabilitation team is here to provide support to YOU – the patient. Our success is dependent upon your success, and we strive to create a warm, welcoming environment where you can comfortably heal.
GRILLED FLANK STEAK SALAD WITH GINGER WASABI DRESSING
Ingredients
• ½ tsp kosher salt • 1 lb flank steak, trimmed • ¼ tsp ground pepper • 1 5-ounce package baby spinach • 2 cups shredded carrots • 2 cups shredded cabbage • 1 cucumber, sliced
•1¼ cups water • ¾ cup quinoa
• 3 scallions, sliced • 3 tbsp fresh ginger, grated • 3 tbsp rice vinegar • 2 tbsp lime juice • 2 tbsp canola oil • 2 tbsp soy sauce
• 1 tbsp honey • 2 tsps wasabi powder
Instructions Combine water and quinoa in a medium saucepan. Bring to a boil. Cover, reduce heat and simmer for 10minutes. Remove fromheat and let stand, covered, for 5minutes. Transfer to a large bowl. Preheat grill tomedium-high. Meanwhile, combine scallions, ginger, rice vinegar, lime juice, oil, tamari, honey, wasabi powder and ¼ teaspoon salt in a blender. Puree until smooth. Season steakwith pepper and the remaining ¼ teaspoon salt. Oil the grill rack. Grill the steak, turning once, 4 to 6minutes per side for medium. Transfer to a clean cutting board to rest for5minutes.Thinlyslice against the grain. Toss spinach (or kale or arugula), carrots, coleslawmix (or cabbage) and½cup of the dressing with the quinoa. Divide the salad among 4 large bowls, topwith the steak and drizzle each servingwith 1 tablespoon of the remaining dressing.
NATURE’S BOUNTY TIPS FOR ADDING GREENS TO YOUR DIET Only one in 10American adults meet fruit and vegetable recommendations. More specifically, only 9.3 percent of adults eat enough vegetables daily. Seven of the top 10 leading causes of death in the United States are from chronic diseases including heart disease, obesity, and diabetes. Eating plenty of green vegetables every day can help reduce your risk of those and other diseases. These tipss can help make getting more vegetables convenient, simple, and delicious: • Buy seasonal offerings from a local farmer’s market. • Grow your own! Lettuce and arugula are easy to grow in containers.
• Get the whole family involved in cooking. • Cut them up ahead of time for quick snacks. • Slip ‘em into smoothies (trust us, it’s delicious).
• Make it a mission to try a new one. Summer is the perfect time to expand your palate! • Buy them fresh or frozen. Frozen vegetables today are far tastier than the ones you might have grown up with.
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