Staff Spotlight
Amanda Smith, PT
Amanda Smith graduated from the University of Pittsburgh with a Bachelor of Science in Rehabilitation Science; she went on to receive her Doctor of Physical Therapy from Massachusetts General Hospital Institute of Health Professions in Boston. A native of the suburbs outside of Philadelphia, Amanda began to pursue her interest in physical therapy at just fifteen years old, when she had a lumbar spinal fusion after years of participation in dance classes and a multitude of sports, particularly basketball. Besides working with patients with orthopedic and sports conditions, she also specializes in vestibular and concussion treatment. She utilizes a combination of manual therapy, catered therapeutic exercise, and functional movement training to help all patients achieve their goals. When not at work, Amanda enjoys spending time with family and friends, traveling, watching sports, hiking, and biking.
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Healthy Recipe
Quinoa Salad Eating Right Never Tasted So Good! 14 INGREDIENTS • 12 cups water • 1 1/2 cups quinoa • 5 pickling cucumbers, peeled and cut into 1/4-inch cubes • 1 small red onion, cut into 1/4-inch cubes • 1 large tomato, seeded and diced • 1 bunch Italian parsley leaves • 2 bunches mint leaves • 1/2 cup extra-virgin olive oil • 1/4 cup red wine vinegar • 1 lemon • 1 1/2 teaspoons salt • 3/4 teaspoon black pepper • 4 heads endive • 1 avocado DIRECTIONS Bring the water to a boil in a large saucepan. Add the quinoa, stir once, and return to a boil. Cook uncovered, over medium heat for 12 minutes. Strain and rinse well with cold water, shaking the sieve well to remove all moisture. When dry, transfer the quinoa to a large bowl. Add the cucumbers, onion, tomato, parsley, mint, olive oil, vinegar, lemon juice, salt, and pepper and toss well. Spoon
onto endive spears, top with avocado, and serve. Copyright (c) 2006, Mary Sue Milliken and Susan Feniger
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