PT & Rehab Specialists: Foot, Ankle & Heel Pain

FOOT ARCH INTRINSICS Try this movement if you are experiencing foot pain. Exercise Essential Lay foot flat on ground. Lift toes to create an arch. Now lower and relax toes, keeping arch. Repeat 5 times.



Healthy Recipe

Join our free workshop on: Foot and Heel Pain • Common causes of your foot and heel pain. • How foot and heel pain may not even be coming from a problem in your foot.


Want to learn more? Attend the workshop on

March 27, 2018 at 4 pm - 5 pm 555 Wackerly Rd, Midland Lower Level Conference Room Call 989-631-3570 to register. Space is limited - Call today to reserve your spot

INGREDIENTS • 2 medium zucchini • 1 medium eggplant • Kosher salt

• 1 red bell pepper, diced • 16 ounces low-fat cottage cheese • 2 large eggs • 8 ounces shredded mozzarella/ provolone cheese

• 2 cups tomato pasta sauce • 1 medium red onion, diced

We Look Forward To Seeing You There!

INSTRUCTIONS With a sharp knife, slice the eggplant and zucchini length-wise into long, thin (1/4- inch) sections. Spread the vegetable slices out onto a kitchen towel and sprinkle them lightly with kosher salt. Let stand for 15 minutes to allow some of the excess liquid to drain off. Pat dry. Lightly coat a 6-quart crock pot with nonstick spray. Spread 1/2 cup tomato sauce on the bottom of the crock pot. In a small bowl, beat the cottage cheese together with the eggs. Create the first veggie lasagna layer in the crock pot as follows: 1 layer of eggplant “noodles”; one-third of the cottage cheese; one-third of the bell peppers and onions; one-third of the mozzarella; 1/2 cup tomato sauce. Create the second veggie lasagna layer, this time using zucchini: 1 layer of zucchini “noodles”; one-third of the cottage cheese; one-third of the bell peppers and onions; one-third of the mozzarella; 1/2 cup of tomato sauce. Create the final layer: 1 layer of eggplant “noodles”; remaining cottage cheese; remaining bell peppers and onions; 1 layer of zucchini noodles; 1/2 cup tomato sauce; remaining mozzarella. Cover the crock pot and cook on high for 2 to 3 hours, until the eggplant is tender. Re-cover, turn off the slow cooker, and let stand until any remaining liquid is absorbed, about 30 minutes to 1 hour. To serve, slice and scoop desired portions, then sprinkle with Parmesan cheese and herbs as desired.

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