Staff Spotlight
Mike Miller, PT Clinic Director
Mike graduated from Brigham Young University in 1992 with his Bachelor of Science degree in Exercise Science. He then graduated from Chapman University in 1996 with a Master’s degree in Physical Therapy. Mike has been practicing in Arizona since 1999 and has worked as an area administrator and therapist for a national rehabilitation company in the valley before opening the Kinect PT clinic in Glendale with his brother Sean. Mike specializes in manual orthopedic therapy, treating various sports injuries, back pain, total joint replacement rehabilitation, pre- and post-op shoulder rehabilitation and balance issues. Mike enjoys spending his off time with his wife and family. On his days off, he enjoys most outdoor sports, especially football, snow skiing, golfing and boating. Mike is also fluent in Spanish. w w w . k i n e c t p t . n e t
Healthy Recipe
Eating Right Never Tasted So Good!
Tilapia Recipe Directions
12 Ingredients • 1 quart strawberries, hulled • 2 eggs • 1 teaspoon pepper • 1 teaspoon lemon juice • 1 teaspoon garlic • 1 cup ground almonds • 1 cup freshly grated parmesan cheese • 8 (6 ounce) tilapia fillets • ¼ cup whole wheat flour (For Dusting) • Avocado oil • Salt • Parsley
1. Beat the eggs with the lemon juice, pepper and garlic until blended; set aside. Stir together ground almonds with 1 cup of Parmesan cheese in a shallow dish until combined; set aside. Dust the tilapia fillets with flour, and shake off excess. Dip the tilapia in egg, then press into the almond mixture. 2. Heat avocado oil in a large skillet over medium-high heat. Cook tilapia in oil until golden brown on both sides, 2 to 3 minutes per side. Reduce heat to medium, and season fillets with salt if desired. Sprinkle the tilapia with the remaining parmesan cheese, cover, and continue cooking until the parmesan cheese has melted, about 5 minutes. 3. Transfer the tilapia to a serving dish, and garnish with parsley springs and lemon wedges to serve.
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