Staff Spotlight
VICKI PORTER, PTA
Vicki Porter received her Bachelor’s degree from Brigham Young University in 2005 and received her Physical Therapist Assistant degree from Northern Virginia Community College. Vicki is originally from Las Vegas, NV and was avidly involved in gymnastics, softball, and soccer in her earlier years. It was her involvement with a variety of sports, and the rehab she received from 2 ACL surgeries, a torn rotator cuff, and chronic neck pain, that sparked her interest in Physical Therapy. She began her physical therapy path starting out with Solutions as a tech in early 2012. She then took over as the company’s receptionist until starting her PTA program. She now returns to us as a licensed Physical Therapist Assistant. Vicki has always been drawn to outpatient orthopedic conditions, particularly among athletes. However, she has experience and enjoys working with individuals of all ages and backgrounds. She has a fascination with the way the body works and moves, and a passion for helping to improve patients’ quality of life by decreasing their dysfunction and symptoms through a hands-on manual therapy approach. Vicki enjoys travel, being outdoors, soccer, racquetball, snowboarding, fitness, good food, and spending time with friends and family.
solutionsphysicaltherapy.com
Healthy Recipe
Eating Right Never Tasted So Good!
Gaspacho
DIRECTIONS Fill a 6-quart pot halfway full of water, set over high heat and bring to a boil. Make an X with a paring knife on the bottom of the tomatoes. Drop the tomatoes into the boiling water for 15 seconds, remove and transfer to an ice bath and allow to cool until able to handle, approximately 1minute. Remove and pat dry. Peel, core and seed the tomatoes. When seeding the tomatoes,
Definition: Soup made of water, olive oil, vinegar, bread and a number of raw vegetables and served cold
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1/4 cup extra-virgin olive oil 2 teaspoons balsamic vinegar 2 teaspoons Worcestershire sauce 1/2 teaspoon toasted, ground cumin 1 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper 2 tablespoons fresh basil leaves, chiffonade 1 lime, juiced
1 1/2 pounds vine-ripened tomatoes, peeled, seeded and chopped 1 cup cucumber, peeled, seeded and chopped 1/2 cup chopped red bell pepper Tomato juice 1/2 cup chopped red onion 1 small jalapeno, seeded and minced 1 medium garlic clove, minced
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place the seeds and pulp into a fine mesh strainer set over a bowl in order to catch the juice. Press as much of the juice through as possible and then add enough bottled tomato juice to bring the total to 1 cup. Place the tomatoes and juice into a large mixing bowl. Add the cucumber, bell pepper, red onion, jalapeno, garlic clove, olive oil, lime juice, balsamic vinegar, Worcestershire, cumin, salt and pepper and stir to combine. Transfer 1 1/2 cups of the mixture to a blender and puree for 15 to 20 seconds on high speed. Return the pureed mixture to the bowl and stir to combine. Cover and chill for 2 hours and up to overnight. Serve with chiffonade of basil.
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Recipe courtesy of Alton Brown, 2007
http://www.foodnetwork.com/recipes/alton-brown/gazpacho-recipe-1937573
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