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AMY: FRONT DESK ADMIN
Amy landed in Colorado in 2018. She has 25+ years of Customer Service experience and many years working in the medical profession. She is married to husband Chris, and has 4 adult children. In her free time she enjoys camping, binge watching movies/shows with her husband, spending time with her dogs, and cooking.
HEALTHY RECIPE
SPRING PEA PASTA
INGREDIENTS:
LIZ: LASER TECH
• 1 pound pasta • 3–4 c fresh peas
• 2 lemons – zest and ¼ c juice • 2 c fresh pea shoots • 1 tsp salt, plus more to taste • ½ tsp pepper • 1 tbsp truffle oil • Optional- goat cheese crumbles
• 5 scallions, thinly sliced • 1 shallot, very finely diced • 1 c chopped fresh mint • 1 c chopped Italian parsley • ½ c olive oil
Liz grew up in Pueblo and graduated from the University of Colorado at Colorado Springs with a BS in Biochemistry. She worked in various production chemistry labs in Colorado for several years. In Steamboat Springs she rediscovered her love of long-distance running and the mountains. Liz has climbed all 54 of Colorado’s 14-thousand foot peaks and completed 2 ultramarathons. This increase in physical demand led her to seek out physical therapy for her own injuries and inspired her to pursue physical therapy as a career. She is currently taking prerequisite classes from UCCS and plans to apply to several programs this fall. In her free time, she enjoys trail running, skiing, climbing, painting, cooking, and spoiling her roommate’s pets.
INSTRUCTIONS:
Boil pasta in a generous amount of salted water according to directions. While the pasta is cooking, prep the rest of the ingredients. Chop the scallions, shallots and herbs. Zest two lemons, and measure out ¼ cup lemon juice. Once the pasta is just about done, add the peas to the boiling pasta water and blanch for oneminute, or just until bright green. Immediately drain, place pasta and peas in large bowl, drizzle with olive oil, lemon juice and season with 1 tsp salt and½ tsp pepper. Toss in the pea shoots and add the scallions, shallot, herbs and lemon zest. Stir Taste, adjusting salt and lemon juice, adding more of both, if necessary. Drizzle with truffle oil and serve immediately.
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