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Recipe Wednesday: Blueberry Corn Salad

7/12/2017

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Blueberry Corn Salad

Ingredients
  • 6 ears fresh sweet corn, husked
  • 1 cup fresh blueberries
  • 1 cucumber, sliced
  • 1/4 cup finely chopped red onion
  • 1/4 cup chopped fresh cilantro
  • 1 jalapeno pepper, seeded and finely chopped
  • 2 tablespoons lime juice
  • 2 tablespoons olive oil
  • 1 tablespoon honey
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
Instructions
  1. In a large pot, bring water to boiling. Add corn. Cook for 5 minutes, or until tender. When cool enough to handle, cut corn from the cobs. Discard cobs.
  2. In a large serving bowl, combine corn, blueberries, cucumber, red onion, cilantro, and jalapeno. To make the dressing, whisk together lime juice, oil, honey, cumin, salt, and pepper. Pour dressing over salad and stir until combined. Cover and refrigerate until ready to serve.

Notes:
You can make this salad a day in advance. You can also use raw corn, skip boiling the corn and continue.
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Recipe Wednesday: Strawberry Chia Watermelon Smoothie

7/4/2017

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Strawberry Chia Watermelon Smoothie


Ingredients
  • 1 1/2 cups watermelon, cubed (black seeds removed)
  • 1 cup frozen strawberries
  • 1/2 ripe banana, previously chopped and frozen
  • 1/2 - 3/4 cup unsweetened plain almond milk 
  • 1 lime, juiced
  • 1 Tbsp chia seeds (optional)
Instructions
  1. Add all ingredients to a blender and blend until creamy and smooth, adding more almond milk to thin, or more frozen strawberries or ice to thicken.
  2. Taste and adjust seasonings as needed, adding more lime for acidity, banana for sweetness, or watermelon for a more intense watermelon flavor.
  3. Serves 2 - top with additional chia seeds to mock watermelon seeds! Best when fresh, though leftovers keep covered in the refrigerator for 1-2 days.
Courtesy of minimalistbaker.com
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Recipe Wednesday: Sweet Potato Breakfast Casserole

6/28/2017

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Sweet Potato Breakfast Casserole

Ingredients:

Casserole
2 medium sweet potatoes, peeled and cubed
2 cups almond milk, unsweetened
1 cup coconut flakes
2 medium bananas
2 tablespoons maple syrup
1 tablespoon vanilla
1 teaspoon cinnamon
1/4 teaspoon sea salt

Topping
1/2 cup pecans, chopped
3 tablespoons coconut oil, melted
1 tablespoon maple syrup
2 tablespoons almond flour
​
Instructions:
  • Preheat oven to 375 degrees F.
  • Bring a pot of water to a boil and add the sweet potatoes. Simmer for 5-6 minutes, until tender.
  • Drain the sweet potatoes and set aside. Return the pot to the stove and add the milk and coconut.
  • Bring to a boil, turn the heat down to low and simmer for 5 minutes. Turn off heat, and add the sweet potatoes and bananas to the pot. Mash lightly, and stir in maple syrup, vanilla, cinnamon, and salt.
  • Transfer mixture to a square baking pan or casserole dish.
  • To make the topping, mix the ingredients in a bowl until well combined. Sprinkle over the top of the casserole.
  • Bake for 25-30 minutes, until top is browned. Allow to cool slightly and serve warm.

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Recipe Wednesday: Clean Eating Mexican Beans And Quinoa

6/21/2017

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Clean Eating Mexican Beans And Quinoa

Ingredients:
  • 2 Tbs avocado oil, or extra virgin olive oil
  • 1 yellow onion, diced
  • 1 large sweet potato, peeled and chopped into cubes
  • 2 cloves fresh garlic, minced
  • 1 red bell pepper, diced
  • 1 yellow bell pepper, diced
  • 2 large fresh tomatoes, diced
  • 1 Tbsp chili powder
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 1 cup uncooked quinoa, rinsed
  • one 14.5 oz. can Diced Tomatoes(no added salt)
  • one 15 oz. can black beans, rinsed and drained
  • 1 cup sweet corn, frozen or fresh
  • 1½ cups vegetable stock or water
  • juice of 1 large fresh lime
  • ¼ cup fresh chopped cilantro
  • Extra cilantro and lime wedges, avocado, or cheese for serving, optional

Instructions:
  1. Heat the oil in large skillet over medium heat. Add the onion, sweet potato and sauté until the onion is softened, for about 5 minutes. Add the garlic, bell pepper, spices and cook stirring continuously for 1 minute.
  2. Add quinoa, diced tomatoes (fresh and canned), black beans, corn and vegetable stock and stir to combine.
  3. Bring to a boil, then reduce heat to medium low. Cover with a tight lid and cook for 20 minutes, or until the quinoa has absorbed most of the liquid.
  4. Add the lime juice, cilantro and season with salt and pepper to taste.
  5. Garnish with the extra cilantro, lime, avocado and enjoy!
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Recipe Wednesday: Summer Steak Salad

6/14/2017

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SUMMER STEAK SALAD
Serves: 4
 
INGREDIENTS
  • 1 large or 2 small peaches, chopped
  • 1 avocado, diced
  • 1 large yellow tomato, chopped
  • ¾ cup blueberries
  • 1 cup purple cabbage, chopped
  • ¼ cup pumpkin seeds
  • 8 cups of spinach or mixed greens
  • Asian marinated flank steak and Green Goddess dressing for serving 

INSTRUCTIONS
  1. Toss it all together, or just throw the toppings on top of you greens.
  2. Top with flank steak (recipe bellow), and serve with Green Goddess dressing (recipe below)

ASIAN MARINATED FLANK STEAK
Serves: 4
 
INGREDIENTS
  • 1 pound of flank steak
  • 3 Tbsp olive oil
  • 1 clove garlic, minced
  • 1 tsp fresh grated ginger
  • 1 Tbsp red wine vinegar
  • 3 Tbsp soy sauce 
  • 2 Tbsp honey
  • ½ teaspoon freshly ground black pepper

INSTRUCTIONS
  1. Combine all the marinade ingredients, and put in a large freezer bag.
  2. Score the steak with ¼ inch deep cuts about an inch apart, across the grain of the meat, then place in the freezer bag and coat the steak with marinade. Seal the bag, place it in a bowl, and chill in the fridge for 1-2 hours, or up to overnight.
  3. Remove the steak, sprinkle generously on both sides with coarse sea salt and fresh ground pepper.
  4. Grill the steak for 4-6 minutes on each side on a hot grill, or broil in the oven on high for 4-6 minutes per side
  5. Remove the steak from the grill/oven, place on a cutting board and cover with aluminum foil to rest for 10 minutes.
  6. Slice thinly, against the grain and as a slight diagonal to make wider slices.

GREEN GODDESS DRESSING
 
INGREDIENTS
  • ½ of a large avocado
  • ¼ cup loosely packed cilantro
  • 2 cloves of garlic
  • ½ inch cube of fresh ginger
  • 3 Tbsp lime juice
  • 2 Tbsp olive oil
  • 2 Tbsp apple cider or white wine vinegar
  • 3-4 Tbsp water, or enough to thin it out

INSTRUCTIONS
  1. Put all the ingredients minus the water into a food processor, or use an immersion blender to blend it until smooth
  2. Add water 1-2 Tablespoons at a time until you get a pourable consistency.
  3. Taste and season with salt and pepper
Courtesy of: primalbitesblog.com
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Recipe Wednesday: Yogurt Berry Pops

5/24/2017

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Yogurt Berry Pops 

Picture
Ingredients: 
  • 2 packed cups fresh or frozen berries, thawed (TIP: Any variety will work here; feel free to mix your favorite types of berries for a blend!)
  • 3 tbsp raw honey, divided
  • 1 cup plain Greek yogurt

Equipment:
1 8-count ice pop mold or 8 3-oz paper cups

Directions:
  1. In a blender, purée berries until smooth. Transfer mixture to a medium bowl and stir in 1 tbsp honey.
  2. In a small bowl, mix yogurt and remaining 2 tbsp honey.
  3. In ice pop molds or 8 small paper cups, layer yogurt and berries (TIP: Make 1 layer of each or get creative with multiple layers.) Alternatively, for a swirled effect, use a butter knife to gently swirl mixtures; for a blend, combine berry purée and yogurt before adding to molds.
  4. Insert ice pop sticks; if using paper cups, top cups with a small piece of aluminum foil and poke sticks through foil to stand upright. Freeze for at least 4 hours.


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Recipe Wednesday: Chocolate Cranberry Power Bars

5/10/2017

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Chocolate Cranberry Power Bars

Picture
Ingredients:
  • 2¼ cups pecans, lightly toasted
  • ¼ cup cacao powder
  • 15  large dates (remove pits)
  • 1 tablespoon vanilla extract
  • 10  drops stevia
  • 2 tablespoons honey
  • ½ cup dried cranberries, you can add more if you like

Instructions:
  1. Blend pecans and cacao powder in food processor until combined and coarsely ground
  2. Add in dates and process until blended into dry ingredients
  3. Process in vanilla, stevia and agave until well combined
  4. Stir (or work in) dried cranberries with a spoon or by hand
  5. Press mixture into an 8 x 8 inch baking dish
  6. Freeze for 1 hour, or until firm, then cut into 16 squares
Courtesy of elanaspantry.com​

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Recipe Wednesday: Roasted Apples & Brussels Sprouts

4/26/2017

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Roasted Apples and Brussels Sprouts

Picture
Ingredients
  • 2 lb 
Brussels sprouts, trimmed and halved (or quartered 
if large)
  • 2 
large Gala apples, cut into ¾-inch pieces
  • 2 tbsp grape seed oil, divided
  • 1 tsp thyme 
  • 1 tsp rosemary
  • 1/4 tsp sea salt, divided
  • 1/4 tsp ground black pepper
  • 1 cup unsweetened apple cider
  • 1 lb 
shiitake mushrooms, stemmed and thinly sliced
  • 1 tbsp pure maple syrup
  • 1 tbsp reduced-sodium tamari
  • 1 tsp smoked paprika
  • 2 tbsp almond meal/flour
Directions:
  1. Preheat oven to 400°F. In a large bowl, add Brussels sprouts and apples. Drizzle with 1 tbsp oil and sprinkle with thyme, rosemary and 1/8 tsp salt and pepper; toss. Transfer mixture to a 13 x 9-inch baking dish and bake for 15 minutes, until sprouts are just beginning to brown.
  2. To baking dish, add apple cider. Reduce heat to 375°F, and continue baking until Brussels sprouts are tender when pierced with a fork, 15 to 20 minutes more.
  3. Meanwhile, prepare Shiitake Bacon: In a medium skillet on medium-high, heat remaining 1 tbsp oil. Add mushrooms and sauté until golden brown, 8 to 10 minutes. Add maple syrup, tamari and paprika and sauté for another 2 minutes. Remove pan from heat and set aside.
  4. In a small bowl, combine almond meal and remaining 1/8 tsp salt. Remove Brussels sprouts from oven, top with Shiitake Bacon and sprinkle with almond mixture.
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Recipe Wednesday: Turkey & Quinoa Zucchini Boats

4/19/2017

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Turkey and Quinoa Zucchini Boats

Picture

​Ingredients:


1/2 cup Quinoa (uncooked)
1 cup Water
4 Zucchini
1 Tbsp Extra Virgin Olive Oil
1 Yellow Onion (diced)
1 lb Extra Lean Ground Turkey
1 Red Bell pepper (diced)
1/2 cup Frozen Corn
1/2 tsp Black Pepper
2 Tbsp Se Salt (divided)
1 Tbsp Tamari 
1/8 cup Almond Flour
1/2 Tbsp Nutritional Yeast

Directions:

Preheat oven to 350. 

Place quinoa in a saucepan with water and bring to a boil. Turn down to simmer and cover. Let simmer for 12 minutes. Remove from heat, stir with fork and set aside. 

Trim the ends off zucchini. Cut zucchini in half lengthwise and scoop out pulp using a teaspoon. Finely chop the pulp. 

In a large skillet, heat the olive oil over medium heat. Add onion, ground turkey, zucchini pulp, red bell pepper, corn, black pepper and half of the sea salt. Stir until turkey is cooked through (8-10 minutes). 

When turkey is cooked, drain the skillet of excess juice and stir tamari and cooked quinoa. Remove from heat. 

Make "breadcrumbs" by combining almond flour, nutritional yeast and remaining sea salt. 

Spoon turkey quinoa filling into the zucchini shells and top with almond flour breadcrumbs. Bake in oven for 20 minutes or until zucchini is tender. 

​Remove from oven and let cool for 5-10 minutes before serving. 


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Recipe Wednesday: Strawberry, Raspberry and Asparagus

4/12/2017

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Strawberry, Raspberry and Asparagus

Picture
​Ingredients:
  • 1 lb. asparagus, trimmed
  • 10 medium strawberries, sliced
  • 1/2 cup raspberries
  • 4 fresh basil leaves, minced
  • 1/2 cup balsamic vinegar
  • 1/2 cup pomegranate juice
  • 2 tbsp. olive oil
  • Sea salt and freshly ground black pepper

Directions:
  1. Preheat the oven to 400 F.
  2. In a bowl, combine the asparagus and olive oil; season to taste with salt and pepper.
  3. Place the asparagus on a baking sheet and cook in the oven until soft, about 10 minutes.
  4. Pour the balsamic vinegar and pomegranate juice in a saucepan.
  5. Reduce to 1/4 cup over medium heat.
  6. Serve the asparagus with strawberries and raspberries; drizzle with the balsamic vinegar mixture.
  7. Serve topped with fresh basil.
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