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4.IMPROVE YOUR TECHNIQUE. High-level skiing and snowboarding are exemplified by the use of the foot and ankle. For fine-tuned performance with your edging and balancing movements, this includes being aware that your foot and ankle are responsible for transferring your weight from the inside to the outside edge of the ski/snowboard and back. This also includes sensing and adjusting to balance over the center of the ski or snowboard. The efficiency of the foot and ankle as it tips from the big to little toe balances your “center of mass” (also known as your body weight) and decreases the stress put on your hip and thigh muscles. This technique will improve with practice, but it is important to make sure that you are practicing the correct technique from the beginning, or else your muscles may become overworked. For help with your skiing or snowboarding techniques, contact The
Fitness LAB today! Looking for more advice on how to make the most out of this skiing and snowboarding season? Schedule a consultation with one of our dedicated physical therapists today! FIND OUT MORE HELPFUL TIPS AT FITNESSLAB We’ll assess the muscles needed for your sport of choice to determine any that may need to be strengthened. This will help improve your performance and decrease your risk of sustaining an injury. We will also provide helpful tips for optimizing your technique on the slopes so you can perform at your highest capacity. At The Fitness LAB, we want this skiing and snowboarding season to be as enjoyable as possible for you! If you find yourself in any sort of pain or discomfort, or if you are simply looking for new ways to improve your game, don’t hesitate to contact us. We’ll get you back on the slopes in no time!
G L U T E N - F R E E R E C I P E PUMPKIN COOKIES
Ingredients
• 1 ripe banana, mashed • 1/2 cup pumpkin puree • 2 large eggs • 1/2 cup peanut butter • 3 tbsp coconut oil, melted
• 1 1/2 cups gluten-free rolled oats • 1/2 cup oat flour, ground • 1/2 cup almond meal • 1/2 tsp baking powder • 1/2 tsp baking soda • 1/8 tsp salt
• 2 tsp Vietnamese
Cinnamon (5% Oil) • 1/4 tsp Frontier allspice • 1/4 cup mini chocolate chips • 1/2 cup dried cranberries and cherries
• 2 tsp vanilla extract • 3 tbsp maple syrup
Directions Preheat oven to 350°F. Grease or line a baking sheet with parchment paper or a silicone baking mat. Set aside. In a mixing bowl stir together mashed banana, pumpkin, eggs, peanut butter, coconut oil, vanilla and maple syrup until well combined. Add in oats, oat flour, almond meal, bakingpowder,bakingsoda,salt,Vietnamesecinnamon,allspice,chocolatechipsanddried fruit; stir to combine. Refrigerate for 5 minutes to harden. Drop cookies by spoonfuls on prepared bakingsheet.Theywon’texpandmuch,so feel free topress themdownslightly,andmake them as uniform as possible to ensure even baking. Bake for about 12 minutes until lightly browned. SUBSCRIBE!
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