March Newsletter 2018

March Newsletter

This month our corehealth regular champion is a much loved and family oreintated client around here

See some stunning photos from all the staff’s holiday travels!

This month enjoy a healthy and easy snack, definitley one for the lunchbox and handbag!

Contents

corehealth Monthly Special
corehealth Inspiration
Regular Champions
corehealth News
Recipe of the Month – Nutty Apricot Slice

Anchorcorehealth Monthly Special

To celebrate the launch of our new StretchUp class in April, attend one Stretchup class this month and only pay half price for the second class!

For newsletter subscribers only. Make sure to mention this edition of the newsletter to redeem your offer. Terms and conditions do apply, talk to staff before booking in.

Anchorcorehealth Inspiration

“When I get up and work out, I am working out just as much for my children as I am for me. I want them to see a parent who invests in themselves as much as they invest in their children. It is about letting them know as young people, it is okay to put YOURSELF a little higher on your priority list.”
– Michelle Obama

Anchorcorehealth Regular Champion

Success Story

Mark initially attended corehealth with a history of reoccurring lower back pain and postural concerns due to his extended periods of computer work. Mark works as a project / finance manager and therefore spends a considerable amount of time driving / completing computer based tasks. As many of us know, sitting can be as bad for you as smoking! Along with his busy career, Mark is a father to two daughters whom he is incredibly proud of. When he isn’t working, he is dedicating the majority of his time to his family. After meeting with Amir, the main goal of Mark’s management was to control the pain in his spine, followed by Exercise Physiology sessions to improve strength and fitness.

Mark’s pain was significantly reduced with Physiotherapy sessions, aiding in improvement of neuromuscular control of his core and spinal stabilisers. Within 4 weeks, Mark had begun Exercise Physiology sessions, which at first were a little daunting; going from Pilates machines to a Wattbike can be a little confronting.

During these sessions, Mark completed resistance training and cardiovascular training on the Wattbike, aiming to improve his overall strength to provide additional support to his spine, along with cardiovascular fitness to aid in general health. During this time, Mark also took control of his level of activity by beginning to complete lengthy walks on the weekends, even getting his daughters involved. It was during these walks that Mark began to notice a large improvement in his spine. Prior to beginning his management at corehealth, Mark was only able to walk 4-5km before being in considerable pain. However, he is now able to complete 10-12 km of walking with no lower back pain present. This is a great improvement for Mark, and is a testament to the hard work he puts into each session.

Another break through came during regular household chores. Instead of over-contracting various muscles to perform tasks such as vacuuming / mopping, he now has the knowledge to control his posture correctly without putting large strain on his spine. These tasks previously would have caused significant pain, with Mark now being able to complete them pain free. Mark continues to work hard at improving his overall strength and fitness, and we are very proud of his decision and self-management in terms of leading more physically active lifestyle, with the incorporation of his family.

We are incredibly proud of the achievements Mark has made during his time with us, and anticipate that his hard work will continue to pay off!

Written by Sarah Bernhart

Anchorcorehealth News

New StretchUp class!

We are excited to announce that due to popular demand we are opening a new StretchUp class on Tuesday mornings at 7:00am! This one is for all the early birds. Classes will start on April the 10th so make sure that you put your name down today!

So why stretchup?

Increases Flexibility by:

Eliminating constriction of movement, reduces your susceptibility to muscle, tendon and joint injuries, restores balance, removes stiffness, and decreases risk of falls and subsequent injuries.

Increases Circulation by:

Making your arteries more supple and efficient at circulating blood, increasing blood flow and supply of nutrients to muscles and cartilage, and reducing muscle soreness after exercise.

Reduces Stress by:

Relieving tension in the muscles which is the same endorphin-boosting effects that all exercise gives.

Relieves Pain by:

Targeting tight muscles that contribute to poor postural habits.

Stretching is beneficial for everyone, so stretchup!

AnchorRecipe of the Month

Burrito Bowl

Ingredients:

4 cups cauliflower florets
3 tablespoons canola oil
1/2 teaspoon salt
1 pound lean boneless pork loin or skinless, boneless chicken breast halves, cut into thin bite-size strips
1 tablespoon reduced-sodium taco seasoning mix
Nonstick cooking spray
1 medium poblano pepper, cut into thin bite-size strips
2 cups frozen whole kernel corn, thawed
1 cup canned reduced-sodium black beans, rinsed and drained
1 lime
1 medium avocado, halved, pitted, and peeled
5 cups shredded romaine lettuce
1 cup refrigerated pico de gallo
1/4 cup shredded reduced-fat Mexican-style four-cheese blend
Lime wedges and/or chopped fresh cilantro (optional)

Directions:

1. Preheat oven to 425 degrees F.

2. Place cauliflower in a food processor. Cover and pulse several times until cauliflower is evenly chopped into rice-size pieces. (If necessary, process cauliflower in batches.)

3. Transfer cauliflower to a foil-lined 15×10-inch baking pan. Drizzle with 1 tablespoon of the oil and sprinkle with 1/4 teaspoon of the salt; toss to coat. Spread cauliflower in an even layer in the pan. Roast, uncovered, 23 to 25 minutes or until lightly charred, stirring once.

4. Meanwhile, in a bowl toss together pork strips, 2 teaspoons of the taco seasoning, and the remaining 1/4 teaspoon salt. Coat an extra-large nonstick skillet with cooking spray; heat over medium-high heat. Cook pork and poblano pepper in hot skillet 4 to 6 minutes or until pork is just slightly pink, stirring occasionally. Reduce heat to medium-low. Add corn and beans; cook about 2 minutes or until heated.

5. Remove 1/2 teaspoon zest and squeeze 3 tablespoons juice from lime. In a bowl mash together avocado and lime zest. In another bowl whisk together the remaining 2 tablespoons oil, remaining 1 teaspoon taco seasoning, and the lime juice.
Divide lettuce among six serving bowls. Top with cauliflower and pork mixture. Spoon avocado mixture into centers of bowls.

6. Top with pico de gallo and cheese. Drizzle with lime juice mixture. If desired, serve with lime wedges and/or cilantro.

– Suggested by Marissa