Patient Spotlights
“Cannot thank them enough for giving me my quality of life back!” “Amazingstaff.Verywelcomingand friendly. Iwasapatienthere for2years after a bad car accident and cannot thank them enough for giving me my quality of life back after suffering from severe pain. Ross is amazing and I drive from Omaha because I trust them and would never go anywhere else.Thank you for caring so much about the patient. I always recommend them to everyone I know that needs PT.” - Becca J.
“Have made this difficult process enjoyable and bearable!” “Ihavebeen in rehabafteramicrodiscectomy in2014,mymeniscus,after3 foot surgery in 2016, and currently for my back. Lee is very knowledgeable, attentiveandpatient.All thestaff,Chris,Ross,Jedd,Linda,CarolandDayme are friendly, fun, helpful and have made this difficult process enjoyable and bearable! I would highly recommend NOPT to my family and friends!!!” - Sarah C.
Healthy Recipe
Try this stretch if you are experiencing leg pain. Relieve Pain In Minutes:
• 1/2 cup uncooked quinoa • 1 cup vegetable broth • 1 small onion, diced • 1 tbsp vegetable oil • 1 tbsp red wine vinegar • 2 tbsp soy sauce • 1 tsp smoked paprika For the Sauce: • 1 (28 oz) can tomato puree • 1 tbsp maple syrup • 1 1/2 tsp red wine vinegar
Loosens Stiff Legs
www.simpleset.net
• 1 head of green cabbage For the Filling • 3/4 cup brown lentils • 3 cups water QUINOA & LENTIL CABBAGE ROLLS
BUTTERFLY STRETCH
While in a sitting position, bend your knees and place the bottom of your feet together. Next, slowly let your knees lower towards the floor until a stretch is felt at your inner thighs.
Begin boiling the cabbage in 3 in of water until the leaves peel off easily (about 20 min). When done, allow them to cool. While cabbage is simmering, bring lentils to a boil in a separate small saucepan. Lower heat and allow to simmer for 35 minutes, adding water to the pot as needed. Drain any excess liquid. While lentils simmer, place broth into another saucepan, add quinoa, and bring to a boil. Let simmer for 20 min until all of the water is absorbed (about 20 min). Cook onion with oil in a large skillet over medium heat until soft and translucent (about 5 min). Add 1 1/2 cups of the cooked lentils and 1 cup of the cooked quinoa, along with red wine vinegar, soy sauce, smoked paprika, salt, and pepper to taste. Make sure ingredients are mixed before removing from heat. Preheat the oven to 350°. Stir all sauce ingredients together in a small bowl, then distribute about 1/2 cup of the sauce into the bottom of 9 x 9 inch baking dish. After peeling leaves off of the cabbage head, roll about 3-4 tbsp of filling into the center of each leaf until all filling is used. Place each roll into the baking dish. Spoon remaining sauce over the rolls, cover and bake for 1 hour. Let the rolls cool before serving.
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