DISCOVER HOW TO LIVE PAIN-FREE
At Ellis Physical Therapy, you will receive hands-on therapy treatmentsbyour friendly,caring health experts during focused and individualized sessions. It’s time to get to Ellis Physical Therapy if: • You’re tired of living in pain • You want to feel better and move better • You have been in an auto accident or injured on the job • You want to prevent injury
Patient Success Spotlight
“I have been suffering from non-stop headaches for 25+ years after a car accident and then left shoulder pain for 20 years. After seeing various doctors and therapists without much relief found, I was convinced I would have this pain for the remainder of my life. I have been going to Ellis Physical Therapy for only two months now and for the first time in ages feel like I have hope to recover and feel better. My pain is decreased and my energy is up! I am feeling better every day. Dr. Ellis and his staff are so knowledgeable and extremely helpful in their care. Go visit them for your physical therapy needs. You will be so glad you did!” – Jessica B. My pain is decreased and my energy is up!
1. Call and talk to your therapist 2. Discover why your pain has come back 3. Get your custom recovery program
www.EllisPhysicalTherapy.com
HEALTHY RECIPE
Eating Right Never Tasted So Good!
Shrimp Fried Rice INGREDIENTS • 1½ cups water • 1 cup instant brown rice • 2 tbsp hoisin sauce • 4 tsp reduced-sodium soy sauce
• 2 large eggs, lightly beaten • 8 oz peeled & raw small shrimp
• 2 tbsp minced fresh ginger • 4 cups stringless snap peas • 1 medium red bell pepper, cut into ½-inch pieces • 2 medium carrots, thinly sliced • 4 scallions, chopped
• 2 tsp toasted sesame oil • 4 tsp canola oil, divided
INSTRUCTIONS Combine water and rice in a small saucepan. Bring to a boil over high heat. Cover, reduce heat to medium-low and simmer until the water is absorbed, 10-12 minutes. Spread the rice out on a large baking sheet to cool. Combine hoisin sauce, soy sauce and sesame oil in a small bowl; set aside. Heat 1 tsp canola oil in a large nonstick skillet over medium-high heat. Add eggs and cook, stirring to help break into smaller pieces, until just set, about 45 seconds. Transfer the egg to a bowl. Add another 1 teaspoon canola oil to the skillet and return to medium-high heat. Add shrimp and cook, stirring occasionally, until pink, 1 1 /2 to 2 minutes. Transfer the shrimp to the bowl. Heat the remaining 2 teaspoons oil in the skillet over medium-high heat. Add ginger and cook, stirring, until fragrant, about 30 seconds. Stir in snap peas, bell pepper, carrots and scallions; cook, stirring occasionally, until tender-crisp, 3 to 4 minutes. Stir in the rice and the reserved egg and shrimp; cook, stirring, until heated through, about 1 minute. Remove from the heat and gently stir in the sauce mixture.
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