Staff Spotlight
Lauren Simpkins, PT, DPT Lauren Simpkins graduated with her B.S. in Exercise Science from Virginia Commonwealth University and then received her Doctor of Physical Therapy degree from the University of Miami in Miami, Florida. She has experience in treating a wide variety of athletes and age groups and has taken a specific interest in orthopedic pediatric and women’s health patients. Lauren is certified in level 1 and 2 functional dry needling as well as SFMA and combines various manual therapy techniques and functional movement assessment and treatment to create a customized care plan for each patient. In her free time Lauren enjoys running, being outdoors, traveling, and spending time with her friends, family, and dog Harvie.
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Healthy Recipe
Grilled Vegetables with Roasted Red Pepper Marinade & Dip Eating Right Never Tasted So Good! 11 INGREDIENTS • 1 cup Stonyfield Organic Plain Yogurt • 1 6oz. jar roasted red peppers • 4 garlic cloves, crushed • 1/4 teaspoon ground cumin • 1/2 teaspoon sea salt • 1/2 teaspoon ground pepper • 1/4 teaspoon crushed red pepper • 1 eggplant • 1 zucchini • 1 summer squash • 1 onion DIRECTIONS Combine in food processor or blender, yogurt, roasted red pepper, garlic, cumin, salt, pepper and crushed red pepper. Divide marinade in half. Arrange prepared vegetables on baking sheet, then coat with half of the marinade and refrigerate for one hour. Refrigerate the remaining marinade. Heat the grill to medium-high and coat with oil or cooking spray to prevent sticking. Grill vegetables for 2-3 minutes on each side. Serve with remaining marinade.
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