DIY ICE PACKS FOR YOUR BURNING JOINTS AFTER WALKING
FREE FOOT PAIN WORKSHOP On Saturday, March 21st at 10am, FYZICAL Therapy and Balance Centers of Hazleton will be hosting a Workshop on foot pain to help you understand what you can do to fix your problem naturally. In the workshop, you will learn: • The most common causes for foot pain • New technologies that help us see in real time what may be causing your pain • What can be done to treat foot pain without injections and surgery including new technologies such as Radial Shock Wave • And what are the best exercises to do and NOT TO DO for foot pain To register for the workshop, call or text 570-501-1808 and be sure to let us know if you have any questions you would like us to answer during the workshop. Seats are limited so be sure to call to register. If you have pain or problems that cannot wait until March, call us and mention this article. We are putting aside 10 Free Q&A session on our schedule on March 21st where you can talk to a physical Therapist and get a quick screen for your foot.
4 Different Methods 1. (3) parts water to (1) part rubbing alcohol. This combination is recommended by physical therapists, because it is cheap, it stays flexible, and it works perfectly. There is also minimal mess if there is a leak! Win/win. 2. Corn syrup – Yup. Plain old corn syrup. This one is nice because it stays the most soft and flexible compared to the rest; however, if it were to leak, you’d be left with a sticky mess. 3. Liquid dish soap – You guessed it, another one-ingredient ice pack! This one doesn’t stay quite as flexible as the rest, but at least the mess won’t be sticky in the event of a leak. 4. (2) parts liquid dish soap to (1) part rubbing alcohol. This is very similar to the one above but stays a bit more flexible.
To minimize the risk of leaking after repeated uses, make sure to double bag your ice packs in sturdy freezer bags with a double-lock seal. If you have a vacuum bag sealer, this is the perfect use for it.
Source: https://www.mayoclinic.org/symptoms/hip-pain/basics/causes/sym- 20050684
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CHICKEN & MUSHROOM MARSALA
INGREDIENTS • 4 chicken breast cutlets • ½ tsp ground pepper • ¼ tsp kosher salt plus 1/8 tsp • ¼ cup all-purpose flour • 3 tbsp extra-virgin olive oil • 8 oz cremini mushrooms
• 8 oz shiitake mushrooms • ½ cup chopped yellow onion • 1 tsp fresh thyme leaves, plus more for garnish • ½ cup Marsala • ½ cup unsalted chicken broth • ½ tbsp butter
DIRECTIONS Season chicken with ¼ teaspoon each with pepper and salt. Place flour in a shallow dish and dredge the cutlets in it, pressing gently to fully coat. Heat 1 tablespoon oil in a large skillet over medium-high heat until shimmering. Add half the cutlets and cook until lightly browned, 2 to 3 minutes per side. Transfer to a plate. Repeat with 1 tablespoon oil and the remaining cutlets. Cover to keep warm. Add the remaining 1 tablespoon oil and creminis to the pan; cook, stirring occasionally until tender, 4 to 6 minutes. Transfer to a bowl. Add shiitakes to the pan and cook, stirring occasionally until tender, 4 to 6 minutes. Transfer to the bowl and season with the remaining 1/8 teaspoon salt. Add onion, thyme and the remaining ¼ teaspoon pepper to the pan; cook, stirring often, until the onion is translucent, 2 to 3 minutes. Return the mushrooms to the pan. Stir in Marsala and broth, scraping up any browned bits. Simmer over medium heat until slightly reduced, about 2 minutes. Remove from heat and stir in butter. Serve the chicken topped with the sauce.
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