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Therapeutic Physiotherapy can relieve your pain, help you move better and strengthen your weakened muscles❤️👌

physio network

Research shows that exercise is one of the most effective ways of decreasing risk of falling.
Regular exercise will lead to:
  • Stronger muscles, better balance and improved ability and mobility.
  • Reduce risk and occurrence of falls
  • Improve quality of life
  • Encourage physical fitness
  • Reduce fear of falling
  • Physiotherapist can provide you with an independent exercise programme which you can continue at home
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International Day of Play @childrens_health_foundation

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and

childrenshealthirl

  • Smiles, laughter and moments of normality, that’s what International Day of Play in Hospital was all about.

    Yesterday was a special day where children, families and Play Specialists came together to celebrate the important role play has in supporting children throughout their hospital journey.

    Thank you to everyone who helped make the day such a success, and to our supporters and community who make this work possible.

    #InternationalDayOfPlay #HelpKidsBeKids #ChildrensHealthFoundation #PlaySpecialist #ChildrensHealth5d
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Try our lighter carrot cake recipe.@clevelandclinic #homebaking

Try our lighter carrot cake, which the entire family will love. It has just the right texture, like a slightly sweetened, light corn bread. It’s great on its own or with a dollop of frozen whipped topping or nonfat ice cream.

Ingredients

No-stick baking spray with flour
1 cup unbleached all-purpose flour
½ cup whole wheat flour
½ cup granulated sugar substitute
¼ cup packed light brown sugar
¼ cup nonfat dry milk
1 ¼ teaspoons baking soda
1 ½ teaspoons baking powder
1 teaspoon ground cinnamon
¼ teaspoon ground cloves
½ teaspoon ground nutmeg
½ teaspoon ground allspice
¼ cup canola oil
1 large egg
¾ cup egg substitute
1 ½ cups finely grated carrots
2 tablespoons finely chopped walnuts
2 tablespoons golden raisins ƒ
One 6-ounce can unsweetened crushed pineapple, drained ƒ
2 tablespoons confectioners’ sugar, optional

Directions

  1. Preheat the oven to 350ºF. Coat a 10-inch pan with baking spray.
  2. Sift the white and whole wheat flours into a large bowl. Add the sugar substitute, brown sugar, dry milk, baking soda, baking powder and spices. Stir to mix well. Using the medium setting of an electric mixer, beat in the oil, egg and egg substitute until the batter is smooth. Fold in the carrots, walnuts, raisins and pineapple.
  3. Spread the batter into the prepared pan and bake for 30 minutes, until a toothpick inserted in the center of the cake comes out clean. Cool in the pan. Remove the outer ring of the pan and sift confectioners’ sugar over the top, if desired. Serve at room temperature.

Nutrition information

ƒMakes 12 servings.

Serving: 1 slice

Calories: 120 (33% calories from fat) ƒ
Fat: 4.5g ƒ
Saturated Fat: 0g ƒ
Protein: 3g ƒ
Carbohydrates: 17g ƒ
Dietary Fiber: 1g ƒ
Cholesterol: 15mg ƒ
Sodium: 180mg ƒ
Potassium: 125mg

Dietitian’s Note: Never has carrot cake tasted so good, and been so guiltless! When compared to traditional carrot cake with icing, you save 180 calories, 12 grams of fat, and 4 grams of saturated fat. 

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Recipe: Chia and Berry Breakfast Pudding

It’s almost like starting your day with dessert!

A nice departure from smoothies and eggs, this pudding is almost like eating dessert. Make it ahead of time for a quick, delicious breakfast. Chia seeds add protein, fiber, healthy omega-3 fats and important minerals.

Ingredients

1 ½ cups full-fat coconut milk
1 ½ cups unsweetened almond milk
¾ cup chia seeds
2 teaspoons pure vanilla extract
2 teaspoons ground cinnamon
2 cups fresh berries
¼ cup finely chopped walnuts, for garnish
Optional: ¾ teaspoon grated nutmeg

Directions

  1. Place all the ingredients, except the fresh berries, walnuts and nutmeg into a large mixing bowl and stir until everything is incorporated. Pour the mixture into four 10-ounce serving bowls or ramekins. Cover and refrigerate overnight to allow the pudding to set and become creamy.
  2. To serve, top each bowl with ½ cup of the berries and garnish with 1 tablespoon of the chopped walnuts and the nutmeg.

Nutritional information (per serving)

Makes 4 servings.

Calories 430
Fat 31 g
Saturated Fat 12 g
Cholesterol 0 mg
Fiber 15 g
Protein 9 g
Carbohydrate 28 g
Sodium 95 mg

— Recipe courtesy of Functional Medicine Physician, Mark Hyman, MD