Relieving Neck Pain & Headaches (Continued)
Youcan identifywhetherornotyouhavea forwardheadpositionbystanding straightagainstthewallanddeterminingwhetherornotyourheadrestsagainst thewallasyourbackdoes. Ifyourheaddoesnot touch thewallwhenyouare standing straight, then you aren’t fully standing up straight! As years go by and day after day you continue to hold your head in this forward position, you can start to experience pain as a result of strain in the muscles of the neck. When this is an issue, working with a physical therapist may be able to help. Stretching the muscles in your neck to alleviate neck strain can reduce the severity and regularity of your headaches. Stretching the muscles that have grown tight along the back of your neck as well as those along the shoulders can help you find relief from the tension that is causing your pain. When dealing with neck pain, it is important to remember that safety has to come first. While there are many simple activities you can try at home to begin stretching your neck muscles, working with a physical therapist is the only way to ensure that you are stretching in a way that won’t potentially lead to greater injury. For more information, contact us.
Ifyou’resuffering fromneckpain,headaches,orother pain,call248.380.3550andscheduleyourappointment with Oakland Physical Therapy!
Healthy Recipe Spinach-Stuffed Mushrooms
INGREDIENTS • 20 medium mushrooms • 1/4 cup chopped shallots, scallions or onion
• 2 cups chopped fresh spinach • 1/2 cup Plain Oikos Organic Greek Yogurt • Salt and pepper to taste
• 2 cloves garlic, chopped • 1 tbsp balsamic vinegar • 1/2 tsp soy sauce
INSTRUCTIONS 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 chopped mushroom stems and soy sauce and cook, stirring occasionally, for 3-5 minutes, until the mushrooms 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 few minutes, 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. http://www.organicitsworthit.org/make/spinach-stuffed-mushrooms
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