Nebraska 11x17_Back Pain & Sacroiliac Joint Dysfunction

Patient Spotlights

“I always feel very welcomed and my therapy sessions are thorough and professional... My symptoms have improved so much.”

“I really don’t think I would be where I am today without Nebraska Orthopaedic Physical Therapy.” “The staff here is excellent. My physical therapist was amazing! I really don’t think I would be where I am today without Nebraska Orthopaedic Physical Therapy. I recommend this place every chance I get.” - J. W.

“Everyone is so great here. I always feel very welcomed and my therapy sessions are thorough and

professional. My physical therapist always takes time to listen and explain things/answer all my questions. The assistants have been awesome and very friendly. I’ve been coming here for just about a month and my symptoms have improved so much. I really appreciate the home-friendly exercises they give me to do and the help with finding which ones work best forme. Ihighly recommendNebraskaOrthopaedicPhysicalTherapy!” - C. P.

www.NEOrthoPT.com

Exercise Essentials

Slow Cooker Coconut Ginger Chicken

QUAD STRETCH PRONE Lie on your stomach. Reach back and hold one of your ankles with your hand. Gently pull your ankle toward your buttock. You should feel a stretch in the front of your thigh.

Relieves Lower Back Pain

• 4 cloves garlic peeled • 2 inch cube ginger, roughly chopped • 1 small sweet onion peeled, quartered • 1 Tbsp olive oil • 2 Tbsp butter • 2.5 lbs boneless, skinless chicken thighs • 2 cans coconut milk not shaken

• 2 Tbsp cornstarch • 1 can baby corn cobs • 1 cup peas or frozen vegetables • 1/2 tsp ground pepper • 1 tsp ground cumin

• 1 tsp ground coriander • 1 1/2 tsp ground tumeric • 1 tsp salt • 2 tsp curry powder

Pulse garlic, ginger and onion in a food processor until forming a paste. Heat olive oil and melt butter in a skillet. Add puree and stir well. Cook for a few minutes, then add spices. Cook for 2-3 minutes, stirring constantly. Add chicken to one side of the skillet. Cook chicken on all sides and coat with spices. Transfer ingredients to a slow cooker. Set aside cream from top of coconut milk. Pour remaining milk over chicken until barely covered. Drain corn cobs, chop in half, and add to slow-cooker. Cook on low for 4 hours. Whisk cornstarch with coconut cream until smooth and add to the chicken, stirring well. Add frozen peas or other vegetables. Cook for another 1/2 hour or until the chicken is cooked and the vegetables are hot. Recipe Courtesy of Melissa @ www.blessthismessplease.com

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