Patient Success Spotlights
“Jessica, I can’t thank you enough for getting me functional again!!! First with my knee replacement and now with the vertigo. You were kind enough to message me back Thursday night when you were not “on the clock” and then worked me in on a busy Friday. You are one of the kindest people I know. You’re the best!!!” - Pam, Seymour Patient I can’t thank you enough for gettingme functional again “I had somehow managed to sprain my ankle but did not realize it. I continued to walk for months and it turned into tendonitis in my ankle and up into my leg. Walking had become terribly painful. After working with Dawn and doing my home exercises, I can actually walk through an entire store. Kroger, here I come!” - Rena, Columbus Patient I can actually walk through an entire store “Before I came to Progressive Physical Therapy, I used a different Physical Therapist for 3 months. My knee was not getting any better. I switched to Progressive Physical Therapy and Erin was able to determine that my right knee cap was not in line and was causing my pain. After just 4 weeks, I was able to start playing volleyball again. I was also able to play and keep up with my kids. I will continue to do the exercises that Erin recommended. I am very satisfied with my results in such a short time.” - Andy, Greensburg Patient I amvery satisfiedwithmy results in such a short time
Exercise Essential Try this movement if you are experiencing back pain.
Garlic Chicken Skillet
INGREDIENTS • 1 lb. boneless, skinless chicken thighs • 2 tablespoon oil • 4 cloves garlic, minced • ½ teaspoon ginger, minced • Sweet Cherry Tomato’s “Halved” • Asparagus Cut in 1/8 • Salt and Pepper
Helps With Posture
PRONE BACK EXTENSION While lying facedown, slowly raiseyourchestupwardsandoff the ground. Then lower slowly back to the ground. Repeat 10 times.
INSTRUCTIONS Lightly salt and pepper thighs. Over medium-high heat in a 10” skillet, pan sear the chicken in some oil. Reduce heat to medium after searing both sides. Cook them on both sides in batches until browned, about 4-5 minutes per side or until center is no longer pink. Drain chicken on paper towels and remove 80% of any excess oil from the pan. Reduce heat to medium-low and toss the chicken back in the pan. Pour in garlic, ginger, cherry tomato’s, asparagus and cook over medium-low heat until reduced. Flip the chicken and cook till vegetables are al dente or cooked just firm to the bite. Dish and serve hot.
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