Patient Success Spotlight
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“My physical therapist was terrific. The facility is immaculate and friendly with private treatment rooms. I highly recommend CT Family PT and would return here for future PT treatment!”
• Pre & Post-Surgical Rehab • Knee & ACL Rehab • Carpal Tunnel Syndrome
• Sports Enhancement • Tennis / Golfer’s Elbow • Fall Prevention Program Call (203) 227-5431 or visit our website ctfamilypt.com to learn more!
- Kathi S.
Meet The Team Staff Spotlight
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Amanda Kaslowitz, DPT, OCS Orthopedic Specialist
Amanda is one of few Board Certified Orthopedic Clinical Specialists in Connecticut.She joinedConnecticutFamilyPhysicalTherapy in2015.Amanda has advanced training in manual therapy, returns to sports, performance exercise, Dry Needling and Graston techniques for more immediate relief.
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In college, Amanda played Division 1 field hockey for the University of Maryland, Baltimore County (UMBC). She remains active in the sport and continues to coach youth field hockey teams in Fairfield County. Amanda is a triathlete, an avid skier, runner, and a busy mom! Amanda enjoys spending her free time with her husband and their baby, Piper. Whenever possible, she enjoys training, and is often seen competing in CrossFit and half marathons. She loves helping her clients reach their goals. It is the reason she became a physical therapist!
Healthy Recipe Spinach-Stuffed Mushrooms
Has Your Pain Come Back?
Ingredients • 20 medium mushrooms • 1/4 cup chopped shallots, scallions or onion • 2 cloves garlic, chopped • 1 tbsp balsamic vinegar
• 1/2 tsp soy sauce • 2 cups chopped fresh spinach • 1/2 cup Plain Oikos Organic Greek Yogurt • Salt and pepper to taste
Feel free to call Connecticut Family PT at 203.227.5431 to consult your physical therapist. Your physical therapist can discuss with you the source of the problem and recommend exercises and stretches to relieve your pain at home.
Wash the mushrooms and carefully remove the stems without breaking the caps. Finely chop the stems. Combine the shallots, garlic and vinegar in a small skillet or saucepan and cook for 1-2 minutes. Add the choppedmushroomstemsandsoysauceandcook,stirringoccasionally, for3-5minutes,until themushrooms 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 fewminutes, 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.
If further assessment is needed, schedule an appointment!
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