Colin Flanagan graduated from The University at Buffalo with his Doctor of Physical Therapy degree, and is originally from Western New York. He has had an interest in the body and how it works since taking his first anatomy class. Colin enjoys playing and watching a variety of sports which also attracted him to the physical therapy profession. He believes the best way to restore function and alleviate a patient’s symptoms is through the combined use of manual therapy and functional exercise. He has a specific interest in neck and shoulder disorders. Colin enjoys running, biking, hiking, snowboarding and most things outdoors and completed his first half ironman in 2015.
Colin Flanagan PT, DPT • Doctor of Physical Therapy
Tilapia Recipe Eating Right Never Tasted So Good! 11 Ingredients • 2 eggs • 1 teaspoon pepper • 1 teaspoon lemon juice • 1 teaspoon garlic • 1 cup ground almonds • 1 cup freshly grated parmesan cheese
Directions • Beat the eggs with the lemon juice, pepper and garlic until blended; set aside. Stir together ground almonds with 1 cup of Parmesan cheese in a shallow dish until combined; set aside. Dust the tilapia fillets with flour, and shake off excess. Dip the tilapia in egg, then press into the almond mixture. • Heat avocado oil in a large skillet over medium-high heat. Cook tilapia in oil until golden brown on both sides, 2 to 3 minutes per side. Reduce heat to medium, and season fillets with salt if desired. Sprinkle the tilapia with the remaining parmesan cheese, cover, and continue cooking until the parmesan cheese has melted, about 5 minutes. • Transfer the tilapia to a serving dish, and garnish with parsley springs and lemon wedges to serve.
• 8 (6 ounce) tilapia fillets • ¼ cup whole wheat flour • Avocado oil • Salt • Parsley
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