GETTING TO THE BOTTOMOF BACK PAIN
There are a lot of different reasons as to why you may be experiencing back pain, but remember that oftentimes these are mechanical in nature and can be treated through guided movement and manual techniques without the need for more invasiveproceduresor imagingstudies.Thesecandevelopas a result of a myriad of issues, such as having poor posture, prolonged sedentary activity, car accidents, sports injury, stress, or heavy lifting with improper mechanics, and so on. When it comes to back pain, Don’t Wait! When you experience an injury to your back or have pain in your back that worsens over time, it is important to address the cause of your back pain as quickly as possible. Back pain can quickly become chronic if it is not addressed early on. Working with a physical therapist can help you identify the difference between mechanical causes or something that would truly require medical management.To get started with putting an end to your back pain, contact us.
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MUSHROOM & SPINACH CREPES
INGREDIENTS • ½ cup whole-wheat flour • ¼ teaspoon salt • 3 large eggs • ½ cup low-fat milk • 2 teaspoons canola oil or melted butter • 1 tablespoon extra-virgin olive oil
• 12 ounces sliced mixed mushrooms • ⅔ cup thinly sliced shallots • 1 teaspoon chopped fresh rosemary • ¼ teaspoon salt • 5 ounces baby spinach • ½ cup seltzer water • 6 tablespoons crumbled goat cheese
DIRECTIONS Processwhole-wheatflour,salt,eggs,milkandoil (orbutter) inablenderor foodprocessoruntil smooth. Transfer to a bowl, cover and refrigerate for at least 30 minutes or overnight. Heat oil in a large nonstick skillet over medium heat. Add mushrooms, shallots, rosemary and salt and cook, stirring, until the mushrooms are soft and have released their liquid, about 6 minutes. Stir in spinach a handful at a time and cook until wilted, about 4 minutes. Slowly whisk seltzer into the batter. Coat a large nonstick skillet with cooking spray; heat over medium-high heat. Ladle ⅓cupbatter into thecenterof thepan; immediately tiltand rotate thepan tospreadevenlyover the bottom. Cook about 30 seconds to 1 minute. Lift the edge, then quickly grasp the crepe withyourfingersandflip.Cookabout20seconds.Slideontoaplate.Repeatwith the remaining batter, spraying the pan as needed and stacking crepes as you go. Spread a generous ⅓ cup of the mushroom filling in the center, leaving a 1- to 2-inch border. Top with 1 tablespoon goat cheese. Fold in the sides to make a square shape, leaving a “window” in the center. Repeat with the remaining crepes and filling. Garnish with rosemary, if desired.
CALL TODAY! LAKE CITY (843) 374-0185 FLORENCE (843) 407-0377
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