Relieving Ankle &Foot Pain Naturally A sprain or strain to your ankle involves the overstretching or tearing of ligaments, tendons or connective tissue. They occur when a joint is forced beyond its normal range of motion, such as turning or rolling your ankle. Symptoms of sprains and strains include pain, swelling and difficulty putting weight on your foot.
Foot and shin pain can come on from many different causes. The most common causes develop from changes in the way you walk, unsupported footwear, long term standing, walking or running.
Common foot and ankle conditions we treat: • Sprain / Strain
• Instability • Fractures • Plantar Fasciitis • Achilles Tendonitis • Post-surgery Rehab for the Foot and Ankle
The key to recovery is an early evaluation and treatment plan developed by a physical therapist. The therapists at Activa Physical Therapy will determine the cause of your problem and quickly decrease your pain. They will help you find the correct balance between strength and flexibility. This allows you to have pain free walking or running and return to activity as soon as possible.
Crock Pot Low Carb Lasagna Recipe
Relieve Knee Pain In Minutes Try this movement if you are experiencing knee pain.
Loosens Tight Knees
Tried & Approved by Nicole
CALF RAISES Stand next to a chair, counter or wall. Stand on your tip toes, lifting your heels as high as you can. Relax your heels back down to the ground. 10- 12 repetitions.
INGREDIENTS • 2 medium zucchini • 1 medium eggplant • Kosher salt
• 1 red bell pepper, diced • 16 ounces low-fat cottage cheese (1%) • 2 large eggs • 8 ounces shredded mozzarella/provolone cheese, divided For serving: freshly chopped basil/parsley
• 2 cups tomato pasta sauce • 1 medium red onion, diced
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DIRECTIONS With a sharp knife, slice the eggplant and zucchini length-wise into long, thin (1/4-inch) sections. Spread the vegetable slices out onto a kitchen towel and sprinkle them lightly with kosher salt. Let stand for 15 minutes to allow some of the excess liquid to drain off. Pat dry. Lightly coat a 6-quart crock pot with nonstick spray. Spread 1/2 cup tomato sauce on the bottom of the crock pot. In a small bowl, beat the cottage cheese together with the eggs. Create the first veggie lasagna layer in the crock pot as follows: 1 layer of eggplant “noodles”; one-third of the cottage cheese; one-third of the bell peppers and onions; one-third of the mozzarella; 1/2 cup tomato sauce. Create the second veggie lasagna layer, this time using zucchini: 1 layer of zucchini “noodles”; one-third of the cottage cheese; one-third of the bell peppers and onions; one-third of the mozzarella; 1/2 cup of tomato sauce. Create the final layer: 1 layer of eggplant “noodles”; remaining cottage cheese; remaining bell peppers and onions; 1 layer of zucchini noodles; 1/2 cup tomato sauce; remaining mozzarella. Cover the crock pot and cook on high for 2 to 3 hours, until the eggplant is tender. Re-cover, turn off the slow cooker, and let stand until any remaining liquid is absorbed, about 30 minutes to 1 hour. To serve, slice and scoop desired portions, then sprinkle with Parmesan cheese and herbs as desired. Foundonwellplated.com
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