Have you ever injured your ankle by doing something simple, like stepping off a curb or kicking a soccer ball? Don’t be discouraged. Ankle sprains are among the most common injuries people face, and they can happen anytime and anywhere. There’s a good reason why ankle sprains are so common. You might not consciously think about something as simple as standing or walking — these motions are second nature to most of us. But when you really think about it, your ankle supports most of your weight, which is why injuring it is so commonplace. According to the American Physical Therapy Association, 23,000 people in the United States will suffer from a sprained ankle, and 45 percent of that number are sports-related injuries. What you might not realize is that once you’ve injured your ankle, there’s a good chance that you could injure yourself again. This is what physical therapists strive to help you prevent. Their goal is not only to work with your ankle after the injury to get it back to normal, but also to strengthen the muscles around it to avoid future injuries. PHYSICAL THERAPY CAN HELP
that won’t push you beyond your physical capabilities. Your physical therapist will work with you to stretch and strengthen your ankle with a number of exercises, beginning with resistance exercises and eventually progressing to weight-bearing exercises. Keeping an open line of communication with your doctor and physical therapist will help you toward a speedy recovery. Ankle injuries can be tough to get through, but if you work with the professionals and take things slow and steady, you’ll be back up on your feet in no time.
The rehabilitation process should be taken at a slow and careful pace, one that you’re comfortable with and
TAKE A BREAK
Zucchini and summer squash are arriving on grocery store shelves. Here is a great way to take these humble, delicious vegetables to the next level. This easy dish is perfect for early summer.
1. Cut zucchini into 1/4-inch-thick semicircles. Dice onion. 2. Heat a large skillet to medium high. Add olive oil, onion, and thyme. 3. Once onion is soft (about 2 minutes), add zucchini and squash. Season with salt and pepper; cook 4–5 minutes until squash barely begins to caramelize. 4. Place in serving bowl and top with feta.
1 summer squash
1/2 medium red onion
2 tablespoons extra-virgin olive oil
2 teaspoons fresh thyme
1/4 cup crumbled feta cheese
Salt and pepper to taste
Inspired by thekitchn.com
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