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
CREAMY, PALEO PUMPKIN SOUP Eating Right Never Tasted So Good!
• 2 tsp curry powder • 1 tsp salt • 1 tsp pepper • 1 29oz can pumpkin puree • 4 green onions, finely chopped • handful of pomegranate seeds
INGREDIENTS • 3-4 Tbsp olive oil • 1 medium yellow onion, diced • 1 14oz can coconut milk • 3-4 cups chicken/vegetable stock
DIRECTIONS Heat olive oil in a soup pot/pan over medium/med-high heat. Place onion into pot and saute until onion turns translucent. Season with a little salt while cooking. Add coconut milk, stock, and curry powder, while stirring together. Add only 3 C of stock, reserving 1 C. Pour onion/stock mixture into a blender and pulse until onions are pureed. Pour puree back into soup pot. Turn heat to low and add salt, pepper and pumpkin puree, stirring together. Add reserved stock to soup for desired consistency and taste. Cook for 15 minutes. Serve soup warm. Add green onion and pomegranate for garnish.
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