12 QUICK WAYS TO ADD GREENS TO YOUR DIET
• Taking temperature of everyone coming in. • We will only be allowing 10 patients in our clinic at a time. • Following strict sanitary protocols by making sure every surface in our clinic is thoroughly cleaned and wiped down at all times. • We will be taking health protocols very seriously and will be doing our very best to ensure the highest levels of cleanliness and caution at all times. KEEPING YOUR HEALTH IN MIND
6. Make them portable. 7. Slip them into smoothies. 8. Upgrade starches. Zucchini fries
Research shows that cost, limited availability and access, and not enough time to prepare or cook vegetables are among the reasons why many of us don’t meet our greens quota. Eating more vegetables shouldn’t be a struggle! These 12 strategies can help make getting more vegetables convenient, simple, and delicious. 1. Make them more interesting. Look up new recipes. 2. Prep ahead of time. 3. Get everyone involved. 4. Hide them in yummy dishes. Roasted
PAT I ENT SUCCESS SPOTL IGHT !
9. Double up in restaurants. Ask your server to skip the potatoes and add another green vegetable. 10. Make it a mission to try a new one. Restaurants usually find ways to make green vegetables taste amazing. 11. Buy them fresh or frozen. Frozen vegetables today are far tastier than the ones you might have grown up with. 12. If you can’t find or afford organic, use this list: The Environmental Working Group (EWG) makes choosing easy.
Dear Dr. Nathan Macaluso,
“In February of 2019, my neurologist, Dr. Michael Happel, referred me to FYZICAL because I complained to him of an inability to walk heel
to toe in a straight line. I began with three or four sessions per week and, as you know, made steady if not spectacular progress. This changed for the better when you assumed supervision. You gradually increased the challenges of the regimen. I was able to both handle the challenges and continued to increase objective scores. Over a period of time, we were successful enough so that once a week became the norm. When you told me that today was to be my last session, I was not a little apprehensive. That I have become immeasurably less unsteady is reflected in the electronic testing. My fine motor skills, such as picking up small pills, have greatly improved. I am able to jog with my border collie Galahad almost every day between 1.5 and 3.4 miles. I work my vegetable garden, till, and weed without insurmountable difficulty in getting up. You also ordered orthotics for my sandals and running shoes that eliminated the knee pain that had been a side-effect of my increased jogging. I have been able to recover almost completely from the fall from my bike on May 12 and expect a complete recovery because of the core strength I have gained. I am grateful without reservation. I wish you and your staff the best and will miss the good humor and camaraderie that existed even during those dark March and April days. Please consider me a reference and a resource. I look forward to returning good for good.” - Louis R. K. Jr.
vegetable Lasagna 5. Make an omelet.
FARRO SALAD WITH HERBED BALSAMIC VINAIGRETTE
INGREDIENTS • 1 cup pearled emmer wheat farro* • 5 oz baby spinach leaves • 1 medium avocado, diced • 1 cup cherry tomatoes, halved • 1/2 cup quartered artichoke hearts
For the Dressing • 1/4 cup balsamic vinegar • 1/4 cup olive oil • 1/4 cup water • 2 tbsp maple syrup • 2 garlic cloves, minced
• 1/4 cup fresh parsley • 1/4 cup chopped chives • 2 tbsp fresh thyme leaves • 1/2 tsp salt, or to taste • 1/4 tsp black pepper, or to taste
DIRECTIONS Bring a large pot of salted water to a boil. Add the farro and allow it to cook at a rolling boil. While the farro cooks, make the dressing. Place all ingredients into a blender and blend until smooth. After the farro has boiled for about 15 minutes, remove a couple grains and test them for doneness. The cook time should be in the range of 15 to 20 minutes. When the farro is done cooking, drain it into a strainer. Let the farro sit in the strainer for a few minutes to cool. Place the cooked farro into a large mixing bowl, along with the spinach, avocado, cherry tomatoes, and artichoke hearts. Drizzle the dressing over the salad (use as much as you like) and toss to coat. Season the salad with salt and pepper to taste.
Source: https://www.connoisseurusveg.com/artichoke-and-spinach-farro-salad/
www.fyzical.com/new-orleans
Made with FlippingBook - Online Brochure Maker