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EXERCISE ESSENTIALS Try this exercise to relieve hip pain.
Hip Hikes While standing up on a step, lower one leg downward towards the floor by tilting your pelvis to the side. Then return the pelvis/ leg back to a leveled position. Repeat 6 times on each side.
“I came to CCMC with various aches and pains, and the treatment I received improved my everyday life.” - Bruce B. “The therapy was awesome, the staff was friendly, and everyone did a good job. They’ve been supportive in getting me back on my feet safely and quickly!” - Reuben M.
If you’re suffering from back pain, call 989.224.3000 (ext. 625) or visit clintoncountymedicalcenter.com today!
HEALTHY REC I PE
Spinach-Stuffed Mushrooms
INGREDIENTS • 20 medium mushrooms • 1/4 cup chopped shallots, scallions or onion
• 1/2 tsp soy sauce • 2 cups chopped fresh spinach • 1/2 cup Plain Oikos Organic Greek Yogurt • Salt and pepper to taste
• 2 cloves garlic, chopped • 1 tbsp balsamic vinegar
Directions Wash the mushrooms and carefully remove the stems without breaking the caps. Finely chop the stems. Combine the shallots, garlic and vinegar in a small skillet or saucepan and cook for 1 to 2 minutes. Add the chopped mushroom stems and soy sauce and cook, stirring occasionally, for 3 to 5 minutes, until the mushroomssoftenandreleasetheir juices.Addthespinachandcook,continuingtostir,until it iswiltedand the liquid inthepan isabsorbed.Remove fromtheheatand letcool fora fewminutes,thenstir intheyogurt. Season with salt and pepper to taste. Preheat the oven to 350ºF. Stuff the spinach filling into the mushroom caps. Place the mushrooms in a baking pan and bake for 20 minutes, until tender. Remove from the oven and let sit for a few minutes for the filling to set before serving. Yields 20 mushrooms. Source: http://www.organicitsworthit.org/make/spinach-stuffed-mushrooms
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