See You at the Game
It’s almost that time of year again. No, not the harvest festival or Halloween. Here in the South, fall means one thing: football. Everybody is excited when football season comes around. It’s not so much a game as a lifestyle this time of year. Fridays are devoted to our local high school teams; Saturdays are for college football; and Sundays, Mondays, Thursdays, and well, any additional time is for watching the NFL. We look forward to kicking off the season and watching the Saints, LSU, and Louisiana College play. We’re also thrilled to give back to our local football community by offering our services.
For many seasons, Elite’s team of PTs have volunteered their time to football and other athletic events to assist athletes at their most crucial times. Thanks to additional training in emergency management, our staff knows how to respond quickly and accurately to these situations. From ASH to Bolton to Menard High, our team is on the sidelines of the Central Louisiana football fields. Every weekend in the fall is devoted to treating the athletes who go out and give it their all.
We are on the sidelines because we enjoy the game as much as you do, and we want to be there, ready to assist the players who need our services. At Elite PT, we know the athletes are working hard to excel in the sports they love so much. We want to be right there with them, doing all we can to help them be the best they can be. If you want to be at your best, come see us at Elite PT.
One-Pan Harvest Pasta
This easy, healthy, hearty recipe is a delicious way to employ the harvest from your vegetable garden.
Ingredients •
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1/2 teaspoon crushed red pepper
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2 cloves garlic, minced
2 tablespoons vegetable oil
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1 (19-ounce) can cannellini beans (white kidney beans), rinsed and drained 13/4 cups reduced-sodium chicken broth 1 cup dried whole grain elbow macaroni
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1 small eggplant, cut into 1-inch pieces (4 cups) 1 medium zucchini, coarsely chopped (2 cups) 2 tomatoes or 4 Roma tomatoes, coarsely chopped (1 cup)
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Kosher salt
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Ground black pepper (optional)
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Snipped fresh basil
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Grated Parmesan cheese
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1/3 cup chopped red onion
Directions 1. In a very large skillet, heat oil over medium heat. Add eggplant,
more or until vegetables and pasta are tender, stirring occasionally. Remove from heat. Season with salt and pepper; top with basil and Parmesan cheese and serve.
almost tender, stirring occasionally. 2. Add beans, broth, pasta, and crushed red pepper. Bring to a boil, then
zucchini, tomatoes, red onion, and garlic. Cook, uncovered, 7–10 minutes or until vegetables are
reduce heat. Cover and simmer 7–10 minutes
Elite PT • (318) 443-3311 • 3
Recipe courtesy of midwestliving.com.
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