Staff Spotlight
MATTHANNAN, PT, DPT Matt Hannan, a DMV native, graduated from Gonzaga College High School and Towson University, and later earned his Doctorate of Physical Therapy University of Maryland-Eastern Shore. As a former collegiate football player that overcame many personal injuries, he understands how important it is for physical therapists to take a larger role in bridging the gap between injury and return to sport &/or life and to help meet patient goals. Matt has experience in working with Olympic, collegiate, high school athletes, power lifters, cross fitters, triathletes, runners, and weekend warriors. Matt has taken multiple continuing education courses in manual therapy of the spine, trigger point dry needling, bridging the gap, ACL rehab, injury screenings, and Dynamic Neuromuscular Stabilization. Matt is a firm believer that you must look at the entire neuromuscular system to effectively treat all patients in restoring there biomechanics, correcting there muscular/joint restrictions, and returning them to function. Matt consults with Gonzaga College High School Athletics to help give back to his Alma Mater. He enjoys spending time with his family, girlfriend, & dog; is an exercise enthusiast; craft beer and loves sports of all kinds.
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Healthy Recipe
Roasted Brussels Sprouts with Pomegranate Eating Right Never Tasted So Good!
• 3 tablespoons pomegranate molasses • Seeds from 1 pomegranate • 1/2 cup coarsely chopped toasted hazelnuts • Finely grated zest of 1 lime • 1 tablespoon finely grated orange zest
INGREDIENTS • 1 1/4 pounds Brussels sprouts, trimmed and halved • 2 tablespoons canola oil • Kosher salt and freshly ground pepper
DIRECTIONS Preheat the oven to 375 degrees F. Put the Brussels sprouts in a medium roasting pan; toss with the canola oil and season with salt and pepper. Roast in the oven until light golden brown and a knife inserted into the centers goes in without any resistance, about 45 minutes. Transfer the sprouts to a large bowl and add the pomegranate molasses, pomegranate seeds, hazelnuts, and lime and orange zests. Season with salt as needed.
Recipe courtesy of Bobby Flay
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