Attention Pain Sufferers!
Are you suffering from aches & pains?
We can help:
ü Decrease your pain ü Increase your strength ü Increase your activity level
ü Increase your flexibility ü Improve your health ü Get back to living
Patient Success Spotlight
“I just completed my physical therapy for my hip replacement and couldn’t be happier. I absolutely love Dynamic Physical Therapy, and all the gals that worked with me; Johanna, Tara, Stephanie, Kayla, and Chelsea! Very friendly, professional, and helpful. A little secret, this is actually my 2nd hip replacement and I went to a different physical therapy business for that hip therapy. Made a choice to switch to Dynamic for this one, and I am so glad I did, the one on one attention was amazing! I would recommend Dynamic Physical Therapy to anyone suffering with some kind of pain, they know their stuff!” — K.S. “I absolutely love Dynamic Physical Therapy!”
Mention or Bring in This Coupon Today For a FREE PHYSICAL THERAPY CONSULTATION
Call Today: (208) 743 – 1795
Offer valid for the first 25 people to schedule. Expires 09–30–20
Eating Right Never Tasted So Good!
BEEF & BUTTERNUT CHILI
• 1 (28-oz) can whole tomatoes, chopped • 1 (15-oz) can no-salt, kidney beans • 2 cups (1/2-inch) cubed butternut squash • 1 cup chopped carrot • 6 tbsp reduced-fat sour cream • 2 tbsp fresh cilantro leaves
• 1 tbsp minced fresh garlic • 2 tsp diced jalapeño pepper • 2/3 cup dry red wine • 1 1/2 tsp ground ancho chile pepper • 1 tsp dried oregano • 1/2 tsp ground red pepper • 1/4 tsp ground cumin • 1/4 tsp ground coriander • 1/8 tsp ground cinnamon
INGREDIENTS • Cooking spray • 1 tbsp canola oil • 1 1/2 lbs boneless chuck roast • 3/4 tsp salt • 1 1/2 cups chopped onion • 1/2 cup chopped green bell pepper • 2 tbsp tomato paste
DIRECTIONS Heat a large Dutch oven over medium-high heat. Coat pan with cooking spray. Add 1 teaspoon oil; swirl. Sprinkle beef with salt. Add beef to pan; sauté 8 minutes, turning to brown on all sides. Remove beef. Add 2 teaspoons oil to pan. Add onion and bell pepper; sauté 3 minutes. Add tomato paste, garlic, and jalapeño; sauté 2 minutes, stirring constantly. Add wine; bring to a boil, scraping pan. Cook 2 minutes. Return beef to pan. Stir in ancho chile pepper and the next 7 ingredients (through kidney beans), and bring to a boil. Cover, reduce heat to medium, and simmer gently for 1 hour. Add butternut squash and 1 cup carrot, and simmer for 1 hour or until beef is tender. Ladle 1 1/3 cups chili into each of 6 bowls, and top each with 1 tablespoon sour cream and 1 teaspoon cilantro.
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