Jacqueline gained experience in a variety of environments before arriving at North County Water and Sports Therapy Center in 2014. Since joining the team, she’s become an integral member. “I love working with Beth and our staff to help improve patients’ lives,” Jacqueline says. “We work so well together, and everybody understands that the patients come first. Whenever a new team member joins, they blend in immediately. It’s unique to find a practice with such a refined mission.” In addition to providing care to patients, Jacqueline handles a lot of the social media for our practice. We don’t want to brag, but we’d say she’s pretty dang good at it. If you’ve ever seen one of our videos or posts on Facebook and Instagram with Jordan, Beth, Ryann, or Jan performing an exercise, it’s probably Jacqueline who’s holding the camera. Physical Therapist, Mother, Adventurer
Dr. Jacqueline Becker always knew she wanted to study medicine, but she didn’t realize physical therapy would be her path until college. “I was on a pre-med track at UCSB when a PT came to speak in one of my classes,” she recalls. “I was so inspired that I signed up to volunteer at the campus clinic shortly after hearing her lecture. I guess you could say that was the talk that started it all.”
When she’s not at work, Jacqueline describes herself as a social butterfly who likes to be busy. Jacqueline and her husband, William, spend their off-time doting on their wonderful 2-year-old daughter, Samantha. “I love taking her to all of the awesome events around San Diego,” she tells us. “From farmers markets and parks to all of the museums in the city, we’ll never run out of fun things to do.” Jacqueline feels lucky to be a member of the community here. In turn, we’re lucky to have her on our team.
After graduating from UMDNJ and Rutgers University in 2009 with her doctorate degree,
TAKE A BREAK
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Want to spruce up your morning yogurt? Top it with this tasty granola. Even better, swap out the dairy for coconut yogurt and enjoy your vegan breakfast.
INGREDIENTS
DIRECTIONS
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1 cup rolled oats
1. Heat a large skillet over low heat. Add oats in a thin layer and toast for 1–2 minutes. Add coconut oil and salt, then stir. Continue toasting for 5–7 minutes, stirring occasionally. 2. Add maple syrup 1 tablespoon at a time; stir to coat. 3. Once oats are toasted, add pistachios, coconut flakes, and cinnamon. Cook slowly until pistachios and coconut flakes are toasted but not burned, about 5 minutes. 4. Remove from pan and stir in goji berries. 5. Let cool and enjoy as a snack or on top of your yogurt!
1/2 teaspoon salt
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1 tablespoon coconut oil
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3 tablespoons maple syrup
1/3 cup pistachios, chopped
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1/4 cup coconut flakes
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1 teaspoon cinnamon
1/3 cup goji berries
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3 (858) 675-1133 Recipe inspired by LoveAndLemons.com
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