TO HELP IMPROVE LIFE WITH ARTHRITIS
Patient Spotlights “My lower back is much more relaxed and I can tolerate standing much better.” “PT has helped me so much! I am able to stand longer to do things in the kitchen without hurting and I am able to walk longer distance without hurting. Exercises have really helped. Thank you all for being so very kind & helpful!” - Betty L. “...Overall I feel about 95% better than when I started.” “When I first started therapy, going up and down stairs was painful, lifting of the right leg was painful, driving in the car, everything seemed to be a hard task. Now I’m back to playing softball, driving in the car has not bothered me, and overall I feel about 95% better than when I started.” - Taylor G. “Your staff is very personable and compassionate. Thank you to all!” “My results have been great with range and strength. I will continue on with both in the future. Your staff is very personable and compassionate. Thank you to all!” - Cabrina R. 1. Stretch multiple times a day. 2. Alternate your exercises doing weight bearing and non- weight bearing exercises. 3. Use tools that make it easier on your joints, such as large handled can openers and large grips on kitchen tools. 4. Carry grocery bags on your forearms, instead of straining the joints in your fingers. 5. Have commonly used items within easy reach to avoid squatting, kneeling, or having to reach high overhead. 6. Get up and move often. Don’t sit for more than 30 minutes without getting up for a break. 7. Avoid prolonged kneeling. 8. Have good posture when sitting and standing.
9. Drink plenty of water. 10. Eat nutritious foods. 11. Avoid fried foods, sodas, and other items that increase inflammation in your body. 12. Work with our physical therapists to create a treatment plan and update it with a yearly check-up.
Healthy Recipe
Grilled Shrimp Tacos w/ Sriracha Slaw
• 1/4 c. extra-virgin olive oil • 3 tbsp. freshly chopped cilantro • Juice of 3 limes, divided • kosher salt • Freshly ground black pepper • 1 lb. large shrimp, peeled and deveined • 1/4 head red cabbage, shredded • 1/4 c. mayonnaise • 1 tbsp. sriracha • 4 medium tortillas
In a small bowl, mix together olive oil, cilantro, and 1/3 of the lime juice. Season with salt and pepper. Add shrimp to a baking dish and pour over mixture. Toss until completely coated and let marinate 20 minutes. Meanwhile, make slaw: In a large bowl, toss cabbage with mayo, remaining lime juice and sriracha. Season with salt. Heat grill to high. Skewer shrimp and grill until charred, 3 minutes per side. Grill tortillas until charred, 1 minute per side. Serve shrimp in tortillas with slaw.
Made with FlippingBook - Online Brochure Maker