Summer Fun – Maintenance Required
So here we are July! Many of us have been quite busy traveling, sports teams, race training and just plain getting out into the sun! I love to hear when patients are being active and really jumping into summer fun! Work life balance is important part of an overall happy life. One of the keys to balancing your work and play is ensuring your body is performing at its best.
We all are pretty familiar with the effect sports and outdoor activities can have on our bodies. But we tend to dismiss the effects of work life can have as well.
Repetitive Strain Injury (RSI) which is repetitive motion such as computers, machinery, mobile devices or any other equipment that is used on regular basis which cause pain in the neck, hands, shoulders, back and even eyes.
The primary symptoms of RSI is pain in the fingers, palm wrists, forearms, shoulders, and/or neck. Qualities of the pain may include the following:
- aching or shooting pains
- burning sensation
- localized (in a specific spot) or diffuse (such as the whole forearm)
- pain increases with activity
- with prolonged use pain can steadily worsen over time
Suffering from any of these symptoms doesn’t have be. Schedule an appointment for chiropractic care TODAY!
The sooner you do, the sooner you’ll feel better again to continue with your summer fun!
Grilled Vegetable Salad with Feta and Mint
1 red bell pepper cored and cut into 4 pieces
1 eggplant (about 1 pound), cut across into 1/4-inch rounds
1 medium onion, cut into 1/4-inch slices
2 medium zucchini (about 8 ounces each), cut lengthwise into 1/4-inch slices
Olive oil cooking spray
5 tablespoons extra-virgin olive oil
2 tablespoons red wine vinegar
1/2 teaspoon dried oregano
Salt and freshly ground black pepper
1 cup grape tomatoes, halved
1/4 cup chopped fresh mint
1/2 cup crumbled feta cheese
Arrange the vegetables in a single layer on a tray or work surface. Lightly spray both sides with olive oil cooking spray. Preheat a grill or grill pan over a medium-high heat. Grill the vegetables in batches until both sides are nicely charred and the vegetables are just tender, about 10 minutes for the pepper, about 8 minutes for the eggplant and onion, and about 6 minutes for the zucchini. When the vegetables are cool enough to handle, cut into 1/2-inch pieces and transfer to a large bowl.
In a small bowl, whisk together the olive oil, vinegar and oregano. Pour over the vegetables and toss. Season, to taste, with salt and pepper. Gently stir in the tomatoes and mint. Divide the salad between 4 plates and sprinkle with the feta.
Recipe Source: Ellie Krieger