Dockside Physiotherapy

Time for us to do our part in helping the and supporting ! $30 from each appointment today (Sept 27, 2024) will be going to the Victoria Native Friendship Centre to help them fund some of the amazing programs and services they have in place for the surrounding Indigenous Communities 🧡
Please consider jumping in to pledge or donate to show your support!
Hych'ka
✌️♥️

LET'S DO THIS THANG 💪
We are so grateful again to be involved with again this year, and ecstatic to see how BIG this event has become. Watch out Vancouver!
And although we won't be able to make it over to the new home of SR this year in , we'll be there in spirit, and supporting via donations this month to help them continue applying research findings to the real world to improve the lives of people living with a spinal cord injury.
Chapeau!

IT'S AGAIN 😀

This week, Christy () is sharing a Lentil Granola Bar recipe from Canadian Lentils Magazine (2013). Yup, you read that right. There is a magazine dedicated to lentils 😋

We know it sounds kind of strange to have lentils in granola bars, but believe us they are delicious and packed with nutrition. Sometimes subbing ½ (or all!) of the dried fruit with chocolate chips can be a great option too.

Ingredients:
1/4 cup dried red lentils
1 1/2 cups old fashioned large flake or quick oats
1/2 cup brown sugar
1/3 cup oat, barley or wheat flour
1/2 tsp salt
1/4 tsp cinnamon
1 cup dried fruit any combination
1/4 cup each of sunflower seeds
1/4 cup pumpkin seeds
1/3 cup oil (eg. sunflower, coconut, avocado)
1/3 cup nut butter
1/3 cup liquid honey/maple syrup
1 large egg
2 tsp vanilla

Instructions:
1. Heat oven to 350F. Prepare a 9x13" pan with oil. In saucepan of boiling water, cook lentils for 10-15 minutes until soft then drain and set aside.
2. In large bowl, combine oats, brown sugar, flour, salt and cinnamon. Stir in dried fruit/chocolate chips, nuts and seeds.
3. In small bowl, whisk the oil, nut butter honey/syrup, egg, vanilla. Add to dry ingredients with the cooked lentils. Stir until combined and crumbly. Press into pan.
4. Bake 25-30 minutes until set and golden around edges. Cool all the way in the pan on a wire rack before cutting.

More recipe info here 👉 https://vist.ly/xzbr

INTRODUCING 😀 A new series by our wonderful Registered Dietitian, Christy Re*****on!

The holidays are always a bit tough on the guts, so we thought we'd get 2024 rolling by sharing some healthy recipes.

This week, Christy is sharing a Buddha Bowl Recipe from Whitewater Cooks (Whitecap, 2008) by B.C. Chef Shelley Adams.

Love this recipe! It's so versatile, you can choose any protein from chicken to chickpeas, sub any veggies you would like, and serve over rice or noodles. Traditional sauce is a nutritional yeast dressing, but a peanut sauce is also delicious! 😋

Ingredients:
2 tbsp vegetable oil
2 cups cubed extra-firm tofu
8 cups hot cooked brown rice
2 cups grated carrots
2 cups grated beets
2 cups packed baby spinach leaves
2 cups slivered almonds toasted

Traditional Dressing:
1/2 cup nutritional yeast flakes
1/3 cup Tamari or soy sauce
1/3 cup apple cider vinegar
1/3 cup water
2 tbsp tahini
2 cloves garlic crushed
1 1/2 cup vegetable oil
- Whisk together in a bowl or blend in a blender

Alternative Dressing: Peanut Sauce - adapted from The New Moosewood Cookbook by Mollie Katzen
1/2 cup peanut butter
1/2 cup hot water
2 tbsp soy sauce
2 tbsp sugar or honey
3 medium cloves garlic, minced
1 tsp cider vinegar
1-2 tbsp minced fresh cilantro (or parsley would work)
To taste cayenne
To taste salt (if using unsalted peanut butter)
- Whisk together in a bowl or blend in a blender

More recipe info here 👉 www.canadianliving.com/food/recipe/glory-bowl