MANUAL EDGE WORKSHOPS
We presented our first Pelvic Pain and Bladder Issues Workshop on December 1st to a capacity audience. We had more people attend than actually registered for the workshop and the room was filled but “cozy”. We believe the level of interest in this topic reflects the need for education about why and how these problems are affecting so many people. Physical Therapists Valerie Jones, Kristina Koch, and Kimberly Scullion did an amazing job giving participants insight into the top causes of Pelvic Pain and Bladder Issues that many women (and men) experience. They were able to communicate, in a sensitive and supportive environment, the critical issues involved with this topic. Some members of the audience felt comfortable enough to share their stories and that gave others a sense that they were “not alone”... People that attended also walked away with valuable information in the form of free reports that they were able to use to make decisions about their pelvic health care issues. Our next workshop on this topic will be on February 2nd at 10:00 a.m. Talk to your doctor, family members and friends about this opportunity as we are trying to shed some light on this topic. You can call the clinic now at 719-694-8342 to reserve your spot. Chairs are limited and we want to make sure we have one for you!
PELVIC PAIN AND BLADDER ISSUES WORKSHOP SUCCESS!!
HEALTHY RECIPE Green Bean Casserole INGREDIENTS • Nonstick cooking spray • 5 cups sliced green beans • 4 1/4 cups low-sodium chicken broth • 1 cup panko breadcrumbs • 1 cup grated Parmesan • 1 tbsp plus • 2 tsp canola oil • 1 1/2 cups diced onions • 2 cups sliced baby bella mushrooms • 2 tbsp cornstarch • 1/2 cup reduced-fat sour cream • 1/2 tsp House Seasoning, recipe follows • 1/2 tsp salt • 1 cup kosher salt • 1/4 cup garlic powder • 1/4 cup black pepper
DIRECTIONS Preheat the oven to 350 degrees F. Spray a 1 1/2-quart baking dish with nonstick spray. Boil the green beans in the chicken broth for about 20 minutes, and then drain, reserving 1 1/2 cups of the chicken broth. Meanwhile, mix together the breadcrumbs, Parmesan and 2 teaspoons of the oil in a small bowl. Set aside. Heat the remaining 1 tablespoon oil in a large skillet over medium heat. Saute the onions until translucent, 2 to 3 minutes, and then add the mushrooms and continue to cook for 3 to 4 minutes longer. Remove from the heat. Pour the reserved 1 1/2 cups chicken broth back into the pot the green beans boiled in and bring to a boil. Add the green beans to the skillet with the mushrooms and onions. While that is coming to a boil, combine the cornstarch and 1/4 cup water in a small bowl to make a slurry. Slowly pour the slurry into the boiling broth, whisking constantly as it thickens, about 2 minutes. Pour the thickened mixture over the green beans and add the sour cream, House Seasoning and salt. Stir well. Pour into the baking dish and sprinkle with the panko and cheese mixture. Bake until the casserole is hot, about 10 minutes, and then broil until the breadcrumb topping is slightly browned, 1 to 2 minutes. House Seasoning: Mix together the salt, garlic powder and pepper.
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