In Motion OC September 2018



Physical therapy sessions may happen in our clinic, but that’s only half the battle. Recovery occurs just as much at home as it does within our four walls. We pride ourselves on helping people get back to peak physical condition, but a lot of your recovery happens outside our office. Here are three factors that can make or break your progress after you return home. DIET To heal properly, you have to limit inflammation. Surprisingly, food is often the biggest culprit. Eating a diet high in inflammatory foods is a surefire way to put a roadblock in your rehab. Your body is already fending off enough as it heals itself; fried foods and meals high in sodium only add to the battle. If you want to reach your recovery goals and get the most out of your physical therapy, it’s essential to eat anti- inflammatory foods that promote whole-body health. MINDSET Many patients will look at their injuries through a lens that prevents them from fully understanding what their body is — and isn’t — capable of. Not

every trauma is as simple to grasp as a sprained ankle. Each one has a unique cause and comes with its own set of limitations. If you want to reach your full rehab potential, it’s important to understand what your body is capable of and how to give it proper recovery time. EMOTIONS In the cover, we talked about the emotional journey back and some of the feelings of frustration patients go through. That stress often amplifies at home. The burden of physical and emotional recovery can be difficult not just for you, but for those closest to you as well. It’s important to find activities that promote a healthy mental state. For some people, this is the biggest challenge of all because the event that caused the injury — such as running, hiking, or a sport — is, in fact, an emotional leveler for them. If you’re struggling with the emotional and physical burden of an injury, reach out today and let us show you how physical therapy can help.




Inspired by Bon Appétit magazine.

• 12 ounces rigatoni pasta • 1 bunch Tuscan kale, rinsed • 1 15-ounce can cannellini (white kidney) beans • 2 tablespoons extra-virgin olive oil, divided • 1/2 teaspoon crushed red pepper flakes

Juice of 1 lemon

Salt, for pasta water and to taste 2 ounces fresh grated Parmigiano-Reggiano (optional)


1. In a large stock pot, boil 6 quarts of liberally salted water. On another burner, heat a large skillet to medium-low. 2. Add pasta to boiling water and cook for 3 minutes less than the package recommends. 3. While pasta is cooking, add beans, red pepper, and 1 tablespoon of

oil to skillet. Cook until lightly browned, about 5 minutes. 4. Add cooked pasta, kale, and 1 cup pasta water to skillet. Toss vigorously as kale cooks, about 4 minutes. 5. Transfer to bowls, top with a squeeze of lemon, sprinkle with cheese or salt, and serve.

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