Staff News
Staff Spotlight: Welcoming Our Newest PT AMANDA SMITH, PT We are excited to welcome Amanda Smith as our newest PT at Solutions. Amanda Smith graduated from the Unisversity of Pittsburgh with a Bachelor of Science in Rehabilitation Science; she went on to receive her Doctor of Physical Therapy from Massachusetts General Hospital Institute of Health Professions in Boston. A native of the suburbs outside of Philadelphia, Amanda began to pursue her interest in physical therapy at just fifteen years old, when she had a lumbar spinal fusion after years of participation in dance classes and a multitude of sports, particularly basketball. Besides working with patients with orthopedic and sports conditions, she also specializes in vestibular and concussion treatment. She utilizes a combination of manual therapy, catered therapeutic exercise, and functional movement training to help all patients achieve their goals. When not at work, Amanda enjoys spending time with family and friends, traveling, watching sports, hiking, and biking.
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Healthy Recipe
Cranberry & Walnut Scones Eating Right Never Tasted So Good! 10 Ingredients • 1 + 2/3 cups organic all-purpose flour • 1/4 cup wheat germ or rolled oats • 2 teaspoons baking powder Directions Place a rack in the center of the oven and preheat to 425 degrees. Line a baking sheet with parchment or a silpat for easier cleanup.
Sift together the flour, wheat germ or rolled oats, baking powder, cinnamon and salt. Add the butter and cut into the flour using your hands or 2 forks till the mixture resembles coarse crumbs. Make a well in the center. In a separate bowl, whisk together the agave, cream and orange zest. Pour 2/3 of the liquid into the well, add cranberries and walnuts. Using a plastic dough divider or the edge of a metal spatula, turn and cut the dough, gradually adding the remaining liquid until the mixture comes together into a soft, sticky dough. Flour your hands and gently knead the dough to form a ball. Add a tablespoon or two more flour if necessary but the dough should be slightly sticky. Pat the dough out on the prepared baking sheet to make an 8 inch circle about 3/4 inch thick. Brush with additional cream for a shinier appearance. Cut the dough into eight equal pie shape wedges and gently lift them about 1 inch apart. Bake until the edges of the scones are lightly browned, about 15 to 18 minutes.
• 1/2 teaspoon cinnamon • 1/4 teaspoon sea salt • 6 Tablespoons organic unsalted butter, cold and cut into bits • 1/2 cup Organic Blue Agave syrup • 1/3 cup organic cream zest of one organic orange • 1/2 cup cranberries • 1/2 cup walnuts, chopped organic cream, for glazing
solutionsphysicaltherapy.com
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