Fyzical. The Origins Of Your Pain

Patient Success Spotlight “Everyone here is great! ”

“I had a great experience at FYZICAL. When I came in I had severe back pain all the time. Now I can move better and go back to doing most of my workouts. I walk the park daily and can perform some lifts that I couldn’t do prior to therapy, all with minimal discomfort. Jocelyn is very understanding and informative. She made me feel very comfortable and was sensitive to my pain. Everyone here is great!” - Marie M.

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Meet The Staff Staff Spotlight

4 5 1 Experience and Specialties • Spine utilizing Mechanical Diagnosis and Therapy, MDT 7 3 6 5 • Certified Balance Specialist – Level 3 7

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1 8 Dr. Jennifer Brester, DPT, Cert MDT, Clinical Director

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7 2 Jennifer has been a part of our company for several years during her journey to becoming a therapist. She had an amazing opportunity to study abroad in Australia during her undergraduate career and is determined to make it back there one day! Jennifer isworkingonhercompletionof theMcKenzie Institutecertification 6 8 4

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• Vestibular Rehabilitation

5 program to further her knowledge in regards to spine and extremity issues. She is also currently the vestibular rehabilitation therapist in our Bristol location. Currently, she is being trained through FYZICAL for work in balance disorders utilizing our new equipment for body weight support system. Outside of work, Jennifer enjoys traveling and hiking with her dog. 4 9 8 7

5 1 • Sports Rehabilitation 8 6 5 • Post-Surgical Rehabilitation

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Fun + Games

http://1sudoku.com Healthy Recipe Spinach-Stuffed Mushrooms n° 329837 - Level Hard

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n° 315825 - Level Hard

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5 8 Ingredients • 20 medium mushrooms • 1/4 cup chopped

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8 5 • 1/2 tsp soy sauce • 2 cups chopped fresh spinach • 1/2 cup Plain Oikos Organic Greek Yogurt • Salt and pepper to taste

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shallots, scallions or onion

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• 2 cloves garlic, chopped • 1 tbsp balsamic vinegar

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8 7 Directions Wash the mushrooms and carefully remove the stems without breaking the caps. Finely chop the stems.Combine theshallots,garlicandvinegar inasmallskilletorsaucepanandcook for1-2minutes. Add the chopped mushroom stems and soy sauce and cook, stirring occasionally, for 3-5 minutes, until the mushrooms soften and release their juices. Add the spinach and cook, continuing to stir, until it is wilted and the liquid in the pan is absorbed. Remove from the heat and let cool for a few minutes, then stir in the yogurt. Season with salt and pepper to taste. Preheat the oven to 350ºF. Stuff the spinach filling into the mushroom caps. Place the mushrooms in a baking pan and bake for 20 minutes, until tender. Remove from the oven and let sit for a few minutes for the filling to set before serving. Yields 20 mushrooms. http://www.organicitsworthit.org/make/spinach-stuffed-mushrooms 3 3 6 http://1sudoku.com n° 34745 - Level Hard 3 6 1 9 5 7

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n° 3996 - Level Hard

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6 9 1 Fill in empty squares using digits from 1 to 9. Each digit must be found once and only once per line, per column and per region.

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