Eastside Rehab. Staying Active & Better Balanced

S TA F F S P O T L I G H T

HOW TO MAKE HYDRAT I ON A HAB I T

Many people are too busy with summer plans to pause for a snack, let alone water break, to the point where one may forget to quench their thirst; however, it’s important to stay hydrated as it can help you maintain your energy and focus and keep your body healthy. To give your drinking habits the attention they deserve, try these simple ways to stay hydrated this summer: 1. Always carry a water bottle. If you have a bottle within arm’s reach, it’s very likely that you’ll mindlessly sip from it throughout the day, without having to make a conscious effort. 2. When you’re feeling frazzled, grab a glass of cold water. Studies show that people instantly feel more alert after drinking H2O. 3. Sip on a mug of herbal tea every evening. If you make this a habit, you’ll add an extra cup of fluid to your body every single day. 4. Eat a diet rich in whole foods. By eating foods like vegetables, fruits, and yogurt, you’ll automatically increase your fluid intake. Also, as aging impairs the body’s natural thirst mechanisms, it is especially important for elderly adults to drink water to avoid becoming dehydrated. These tips should make hydration a habit in your life.

Kaitlin Stewart DPT, SCS, CSCS

We are happy to announce that Kaitlin Stewart, DPT, SCS, CSCS is back at Eastside Sports Rehab. Kaitlin’s professional focus has been outpatient orthopedic physical therapy, with a specialty in pediatric and adolescent sports medicine. Kaitlin is a board-certified Sports Certified Specialist and has had the opportunity to work with a variety of middle school, high school, and collegiate athletes. During her professional career Kaitlin has developed a passion for treating patients with scoliosis and is a certified Schroth Specialist (C1 and C2) focusing on pediatric, adolescent, and adult scoliosis.

GREEK TURKEY BURGERS

INGREDIENTS • 1 cup frozen chopped spinach, thawed

• ¼ tsp salt • ¼ tsp ground pepper • 4 small hamburger buns • 4 tbsp tzatziki • 12 slices cucumber • 8 thick rings red onion (about ¼-inch)

• 1 lb 93% lean ground turkey • ½ cup crumbled feta cheese

• ½ tsp garlic powder • ½ tsp dried oregano

DIRECTIONS Preheat grill to medium-high. Squeeze excess moisture from spinach. Combine the spinach with turkey, feta, garlic powder, oregano, salt and pepper in a medium bowl; mix well. Form into four 4-inch patties. Oil the grill rack. Grill the patties until cooked through and no longer pink in the center, 4 to 6 minutes per side. (An instant-read thermometer inserted in the center should register 165°F.) Assemble the burgers on the buns, topping each with 1 tablespoon tzatziki, 3 cucumber slices and 2 onion rings.

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