Staff Spotlight
MELANIE CLEMENT PT, DPT, CSCS Doctor of Physical Therapy
Melanie Clement grew up in Arizona and was heavily involved in athletics throughout her entire life. In high school, she retired from swimming competitively and began to row for the Tempe Town Lake Junior’s program . She then was recruited to row for Indiana University on the Division I Women’s Rowing Team. Unfortunately, a rowing injury prevented her from competing all 4 years with Indiana University. With her rowing career coming to an end, she was presented an opportunity to coach in the strength and conditioning department working with the other various division I sports teams. Upon graduation from Indiana University in 2012, she received her Certified Sports and Conditioning Specialist certification.
With her passion for athletics, human movement, and performance, she attended Franklin Pierce University for physical therapy school in Goodyear, AZ in March of 2016. Melanie enjoys treating all conditions ranging from sports injuries, post surgical, as well as Parkinson’s Disease. Melanie is also certified in LSVT Big and Loud --which is a treatment for patient’s with Parkinson’s Disease. In her free time, Melanie enjoys spending time with her family in Arizona as well as Indiana.
Healthy Recipe
Eating Right Never Tasted So Good!
Dark Chocolate Cranberry Oatmeal Cookies Recipe Directions
11 Ingredients • 1 cup (100g) instant oats • ¾ cup (90g) whole wheat/gluten free* flour • 1 ½ tsp baking powder • 1 tsp ground cinnamon • ¼ tsp salt • 2 tbsp (28g) coconut oil/unsalted butter • 1 large egg • 1 tsp vanilla extract • ½ cup (120mL) pure maple syrup • ½ cup (55g) fresh cranberries, chopped • 3 tbsp (42g) chopped dark chocolate
Whisk together the oats, flour, baking powder, cinnamon, and salt in a medium bowl. In a separate bowl, whisk together the coconut oil, egg, and vanilla. Stir in themaple syrup. Add in the flour mixture, stirring just until incorporated. Fold in the cranberries and 2 ½ tablespoons of the chopped dark chocolate. Chill the cookie dough for 30 minutes. Preheat the oven to 325°F, and line a baking sheet with parchment paper or a silicone baking mat. Drop the cookie dough into 15 rounded scoops onto the prepared sheet, and flatten to the desired thickness and width using a spatula. Gently press the remaining chopped dark chocolate into the tops. Bake at 325°F for 9-12 minutes. Cool on the pan for 10 minutes before turning out onto a wire rack.
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