3 COMMON SPINE PROBLEM AREAS
Whether you have back pain, neck pain, or radiating arm / leg pain, we can help. Your spine must be flexible, strong, and healthy in order for you to maintain a pain free body. We ensure that you’ll achieve the best results for your back/neck pain with the Total Care Physical Therapy spine program. UPPER SPINE Pain or injury here is often responsible for headaches to the scalp and face.This area helps with overall body balance and the ability to rotate the neck. Conditions involving the upper spine often present as limited motion and contribute to a forward head posture. As a result, this increases strain on the neck causing muscle pain and tension. MID SPINE Pain or injuries here can cause limited motion and mid-back pain. The nerves exiting this area are responsible for digestion, heart and lung function. Limited motion here also increases the amount of strain on the lower spine. LOWER SPINE A common area of low back pain and radiating leg pain.This area can cause a significant amount of back pain because it is supposed to rotate with walking. Furthermore, this is a common area for disc herniation that can cause pain, numbness and tingling into the buttocks, thighs, legs or feet.
www.totalcarept.net
Healthy Recipe
Chicken &Mushroom Marsala • 4 chicken breast cutlets • ½ tsp ground pepper • ¼ tsp kosher salt plus ⅛ teaspoon • ¼ cup all-purpose flour • 3 tbsp extra-virgin olive oil • 8 oz cremini mushrooms • 8 oz shiitake mushrooms • ½ cup chopped yellow onion • 1 tsp fresh thyme leaves, plus more for garnish
• ½ cup Marsala • ½ cup unsalted chicken broth • ½ tbsp butter
Season chicken with ¼ teaspoon each with pepper and salt. Place flour in a shallow dish and dredge the cutlets in it, pressing gently to fully coat. Heat 1 tablespoon oil in a large skillet over medium-high heat until shimmering. Add half the cutlets and cook until lightly browned, 2 to 3 minutes per side. Transfer to a plate. Repeat with 1 tablespoon oil and the remaining cutlets. Cover to keep warm. Add the remaining 1 tablespoon oil and creminis to the pan; cook, stirring occasionally until tender, 4 to 6 minutes. Transfer to a bowl. Add shiitakes to the pan and cook, stirring occasionally until tender, 4 to 6 minutes. Transfer to the bowl and season with the remaining ⅛ teaspoon salt. Add onion, thyme and the remaining ¼ teaspoon pepper to the pan; cook, stirring often, until the onion is translucent, 2 to 3 minutes. Return the mushrooms to the pan. Stir in Marsala and broth, scraping up any browned bits. Simmer over medium heat until slightly reduced, about 2 minutes. Remove from heat and stir in butter. Serve the chicken topped with the sauce.
www.totalcarept.net
Made with FlippingBook - professional solution for displaying marketing and sales documents online