Imagine Physical Therapy

Eats and Treats Archives

Good Eats and Treats: Easy Does It!

Posted on September 15, 2015 by

For most of us time is in short supply. We fill our days with exercise, work, kids, grandkids, friends, church activities, physical therapy appointments (a-hem 🙂 ) and many other things. Maybe you love to cook, maybe you don’t….but we all have one thing in common–we love to EAT GOOD FOOD. This month we chose two recipes that have two things in common–they’re simple and delicious… you can eat good food without spending much time in the kitchen! We hope you enjoy. (And, as always, please consider sending us YOUR favorite recipes to


Crockpot Chicken Tortilla Soup


Perfect for a week night meal. Throw it in the crockpot in the morning and you’re ready to go after school and/or work in the evening! (and it’s a ‘Fallish’ recipe–we’ll pretend that it’s cool outside…). 



• 1 pound frozen chicken (shred near end of cooking time)
• 1 (15 ounce) can whole peeled tomatoes, mashed
• 1 (10 ounce) can enchilada sauce
• 1 medium onion, chopped
• 1 (4 ounce) can chopped green chile peppers
• 2 cloves garlic, minced
• 3(14.5 ounce) cans chicken broth
• 1 teaspoon cumin
• 1/4 teaspoon black pepper
• 1 (10 ounce) package frozen corn
• 1 can black beans, rinsed
Optional: Cilantro, avocado, sour cream, shredded cheese
Place chicken, tomatoes, enchilada sauce, onion, green chiles, and garlic into a slow cooker. Pour in chicken broth, and season with cumin, salt, and pepper. Stir in corn and black beans. Cover and cook on Low setting for 6 to 8 hours or on High setting for 3 to 4 hours. Garnish with crushed tortilla chips, sour cream, shredded cheese, cilantro or avocadoes. (Note: garnishes not included in nutrition information) Makes 8 servings.


Original recipe found at



Toffee Apple Dip


A bit of a different spin on your typical fruit dip. This recipe is fantastic to bring to a tailgate party or any get together requiring an appetizer. 



1 (8-oz.) package cream cheese, softened
1 (8-oz.) package toffee bits (or Butterfinger bits are fantastic as well!)
3/4 cup firmly packed light brown sugar
1/2 cup granulated sugar
1 teaspoon vanilla extract
Stir together all ingredients until well blended. Serve immediately, or store in an airtight container in the refrigerator up to 5 days.
Original recipe found at

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Good Eats and Treats: A Burst of Energy!

Posted on August 11, 2015 by

One of the many wonderful and considerate patients at our North Charleston clinic introduced us to some yummy Chocolate Peanut Butter Protein Energy Balls. Wow were they good, and if you make them you’ll find them to be a DELICIOUS way to jumpstart a workout or provide a little energy in the afternoon. This recipe originated from Mitzi Dulan’s website, and as we poked around we found a great smoothie recipe as well. Check out her Green Strawberry Banana Power Smoothie below. Do you know of a  fantastic pre-workout snack or afternoon energy booster? Please share it with us by emailing it to!


Chocolate Peanut Butter Protein Energy Balls

Makes 2 dozen
1 cup oats
1/3 cup honey
1/2 cup natural peanut butter
1 cup shredded coconut
1/2 cup chocolate chips
1 scoop of whey vanilla protein powder

Combine ingredients in a bowl. Refrigerate for 30 minutes. Roll into balls. Enjoy. Will last about 5 days refrigerated.

Nutrition Facts

1 ball: 96 calories, 5.1 grams of fat, 9.9 grams of carbohydrate, 3.5 grams of protein
2 balls: 192 calories, 10.2 grams of fat, 19.8 grams of carbohydrate, 7.0 grams of protein


green smoothie


Green Strawberry Banana Power Smoothie

Makes 1 serving

1/2 banana, frozen
4 strawberries, frozen or you could use fresh
3 baby carrots
Handful of baby spinach
1 cup 1% lowfat milk
2 tablespoons of old fashioned oats (raw)
2 teaspoons of honey

Blend together all ingredients and enjoy!

Optional: add a scoop of vanilla whey protein powder if you want to boost the protein by about 18-22 grams.

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Good Eats and Treats: Marsha’s Tomato Pie and 125 Year Old Walnut Cake

Posted on June 16, 2015 by

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Our recipes this month were generously provided by Marsha, a long-time friend of Imagine. Marsha is a brilliant Pediatric Physical Therapist who has treated both children and siblings of some of Imagine’s Physical Therapists. When she needed some rehabilitation, we were certainly honored she chose us! During her time in our Daniel Island office, Marsha was AWESOME about bringing in goodies, so we know she can cook. We therefore asked her to submit her favorite recipes for our newsletter, and she kindly obliged. Please enjoy two of her favorites– the seasonally appropriate “Marsha’s Tomato Pie” and her never-out-of-season (never out of century?) 125 Year Old Walnut Pound Cake (her spin on an ooooold pound cake recipe)! We’d love your feedback on the recipes….or a recipe from YOU for next months newsletter! Shoot us an email at Enjoy!

Marsha’s Tomato Pie



1 package of Ritz crackers, crushed

1 stick of melted butter

4-6 ripe tomatoes (depending on size), sliced

1 Vidalia onion, sliced thinly

6 oz freshly grated (not pre-grated!) extra sharp cheddar cheese (such as Cabot)

1/2 block feta, crumbled

1 to 2 tbsp worcestershire sauce

Lite mayo

Fresh basil and thyme (lots)


Directions: Place sliced tomatoes on paper towels to remove excess moisture (approximately 30 minutes). Mix together melted butter and crushed crackers. Place 1/2 to 2/3 of cracker mix in bottom of deep dish pie plate; tap down. Place in the oven and preheat the oven to 350 degrees. Remove when crackers are brown-don’t burn! Mix together extra sharp cheddar cheese, feta cheese, worcestershire and enough lite mayo to make it pasty (real chefs often don’t use measurements…so many of us will struggle with this 😉 ). Add in thyme and basil “to taste” (it will take more than you think!). Layer 2/3 of tomatoes and Vidalia onion on browned crust; top with cheese mix. Top with the rest of the onions and then tomatoes. Top with cracker mix to cover. Cook at 350 degrees for 45 minutes.


125 Year Old Walnut Pound Cake

Yum. Just Yum.



1/2 pound butter

1/2 cup shortening

5 eggs

3 cups flour

3 cups sugar

1 teaspoon baking powder

1 teaspoon vanilla

1/2 teaspoon rum flavoring

1 cup heavy cream

2 cups chopped walnuts


Directions: Cream butter and shortening with sugar. Add eggs one at a time beating well after each. Add flavoring. Mix quarter cup of flour with nuts. Add remaining flour mixed with baking powder alternating with cream (start and end with flour). Fold in nuts. Bake in a grease and powdered tube pan at 325 degrees for 1 hour 40 minutes.

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Good Eats and Treats: Spring Lunch Anyone?

Posted on April 23, 2015 by

How about a simple and delicious Spring Lunch? We’ve got just the recipes for you this month. Start out with a delicious Curried Chicken Salad served with a Mandarin Orange, Spinach and Almond Spring Mix. Throw in an easy Raspberry Crumble for dessert…but wait–why not close the deal and really impress your guests with a twist on ‘normal’ Sweet Tea? Try this Almond Tea recipe! Enjoy!


Curried Chicken Salad

(The pineapple and curry add that gourmet touch!)




2 c. cooked boneless chicken breasts, diced

1 apple, peeled and cubed

1 c. fresh pineapple, diced

1/4 c. golden raisins

1/3 c. dates, chopped

2 T. chutney, chopped

1/2 t. salt


2 t. curry powder

2 T. Chicken broth

1 c. mayonnaise


Directions: Combine salad ingredients and refrigerate. While chilling, prepare dressing as follows: Simmer curry and broth together for about 2 minutes, stirring constantly until it forms a smooth paste. Cool and add paste to mayonnaise. Mix dressing with salad one hour before serving to allow flavors to blend; then return to refrigerator.


Mandarin Orange, Spinach & Almond Salad



10 oz bag of fresh spinach washed and drained

11 oz. can mandarin oranges, 2 T. juice reserved

1/2 c. extra virgin olive oil

3 T. balsamic vinegar

1/4 c. honey roasted almond slivers


Directions: In a salad bowl, whisk together olive oil, vinegar and mandarin orange juice. Pour the dressing over the spinach and oranges and toss gently. Top with almonds.



Raspberry Crumble




1 lb. raspberries

6 to 8 T. sugar



1/2 c. butter or margarine

1 2/3 c. whole wheat flour

2/3 c. rolled oats

1/2 c. soft brown sugar


Directions: Preheat oven to 350 degrees. Line bottom of pie pan with raspberries and sprinkle sugar over them. In a mixing bowl, cut butter into flour and blend with pastry blender until crumbly. Stir in the oats and brown sugar and mix well. Sprinkle on top of the berries. Bake for 40 to 45 minutes until the top is golden.



Almond Tea

sweet tea


3 regular tea bags

6 c. cold water

1 c. sugar or equivalent sweetener

2/3 c. lemon juice, freshly-squeezed

2 t. almond extract

1 t. vanilla extract


Directions: Place tea bags in 2 cups of boiling water for about 10 minutes. In a separate pan, bring 4 cups water to a boil and add sugar. Let simmer for 5 minutes, then add lemon, almond and vanilla. Combine the mixture with the tea. May be served hot or iced.


All recipes taken from Goosenberry Patch: Celebrate Spring Cookbook.

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Good Eats and Treats: Best. Brownies. EVER.

Posted on March 12, 2015 by



We had a fantastic patient present our Park West Clinic with what we now call the “Best Brownies Ever”. Ms. Frances has 2 secret ingredients that she adds to her Spicy Brownies, and they aren’t what you would expect. Nope, not caramel, dark chocolate or Oreos. The ingredients? Crushed Red Pepper and Instant Espresso coffee. Give this recipe a shot and let us know what you think. If you think you have an equally delicious brownie recipe, we would loooooove for you to prove it to us. All 5 clinics are open to test tasting any time!


Ms. Frances’ Spicy Brownies

1Box of Ghirardelli Brownie Mix and suggested ingredients per back label
1/2 teaspoon crushed red pepper
1 tablespoon instant espresso coffee

Add crushed red pepper to brownie mixture
Add the instant espresso coffee to the water before mixing with brownie mix.
Follow the rest of the instructions on the box

The red pepper gives a mild warmth after taste while the espresso brings out the chocolate flavor even more than usual. Both ingredients give it a little extra kick!

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Good Eats and Treats: A Meaty Kind of Month

Posted on January 22, 2015 by

pulled pork sliders

This month we thought we’d help you out with your protein intake. We have provided you with 3 meatilicious meals, all of which would be great for your Superbowl party. As always, we’d love to have your recipes, particularly those that are worthy of a Super Bowl Party. Feel free to email your recipe to us at, and we’ll add it to the bottom of this post, or possibly spotlight it in next months newsletter. Thank you very much!

Easy Crock Pot Pulled Pork

Some folks are a fan of crock pots, some are not. If you’re in the latter category, we have a recipe that may very well change your mind. Give this Easy Crock Pot Pulled Pork a shot. Put the ‘work’ in in the morning, and come home to a delicious smelling house in the evening!


1 large Vidalia onion, sliced thin
2 tablespoons brown sugar
1 tablespoon paprika
2 teaspoon kosher salt
½ teaspoon freshly ground black pepper
1 (4-6 lb) boneless pork butt or shoulder
¾ cup cider vinegar
4 teaspoons Worcestershire sauce
1 ½ teaspoons crushed red pepper flakes
1 ½ teaspoons sugar
½ teaspoons dry mustard
½ teaspoon garlic salt
¼ teaspoon cayenne pepper


1. Rinse pork roast under cold water and pat dry with paper towels.

2. Place onions in crock-pot. In a small bowl, combine brown sugar, paprika, kosher salt and pepper; mix thoroughly. Rub mixture all over roast and place the roast on top of the onions.

3. In a medium bowl, combine vinegar, Worcestershire, red pepper flakes, sugar, mustard, garlic salt and cayenne pepper; whisk to combine. Drizzle about 1/3 of vinegar mixture over roast. Cover and refrigerate remaining vinegar mixture.

4. Cover crockpot; cook on low for 10-12 hours. Drizzle about 1/3 of reserved vinegar mixture over roast during last ½ hour of cooking.

5. Remove meat and onions; drain. Chop or shred meat and onions. Serve with remaining vinegar mixture or your favorite barbeque sauce.

Recipe courtesy of

Sweet and Sour Meatballs

Sam’s Wholesale Club sells pre-made, pre-cooked meatballs in seven pound packages. They have a wonderful flavor, but can be a “tad” greasy. The grease can be combatted by baking the meatballs on a cookie sheet and blotting them with paper towels. Cover with the Sweet and Sour recipe below, and serve warm.


3 1/2 pounds premade, precooked meatballs

1/3 cup sugar

1/3 cup cider vinegar

1/4 cup ketchup

2 tablespoons soy sauce

2 tablespoons dry sherry

2 tablespoons cornstarch

1/3 cup pineapple juice


Combine sugar, vinegar, ketchup, soy sauce, and sherry in a saucepan. Dissolve cornstarch in pineapple juice and add to sugar mixture. Bring mixture to a boil; cook one minute or until thickened, stirring constantly.

NOTE: Double recipe if using Sam’s meatballs!

Recipe originated in “Gracious Goodness….Charleston!”, sold by Bishop England High School

Dornetto’s Drumettes


40 drumettes or wings

1 (8 oz) bottle of French dressing

1 (8 ounce) bottle of apricot jam

1 package of Lipton dry onion soup


Combine the three above ingredients and mix well. Place 40 chicken drumettes or chicken wings in a glass dish. Spread mixture over chicken*. Bake covered for 3 hours at 275 degrees.

*For variation, substitute spare ribs or cocktail size sausage links for chicken.

Recipe originated in “Gracious Goodness….Charleston!”, sold by Bishop England High School

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Good Eats and Treats: Thanksgiving ’14 Edition

Posted on November 22, 2014 by

Thanksgivng 2014 is merely a week away, and we wanted to share a couple of our favorite recipes with you. The first recipe is a simple yet delicious Tollhouse Pie. With a billion pumpkin pie recipes floating around out there, we decided to share something you can make for the chocolate lovers at your table. The second recipe we refer to simply as Pineapple Deliciousness, and it’s guaranteed to add some ‘sweet’ to the other side dishes on you table. Please remember—we’d LOVE for you to share your recipes with us! This month, if you email us your favorite holiday recipe, we’ll enter your name in a drawing to win a $10 Starbucks gift card. Simply send your recipe to We look forward to trying them out!

Nestle Toll House Chocolate Chip Pie

Nestle Pie


2 eggs

1/2 cup all purpose flour

1/2 cup of sugar

1/2 cup firmly packed brown sugar

3/4 cup butter (1 1/2 sticks, melted, and cooled to room temperature)

1 6oz pkg Nestle Toll House semi-sweet morsels 

1 9-inch unbaked pie shell

Optional: 1 cup walnuts, whipped cream or ice cream


1. Preheat oven to 325 degrees

2. In large bowl, beat eggs until foamy

3. Add flour, sugar and brown sugar and beat until well blended

4. Blend in COOLED melted butter

5. Stir in Nestle Toll House morsels and nuts (if desired)

6. Pour into pie shell and bake for 1 hour or until crust is golden brown

7. Serve warm with whipped cream or ice cream

Pineapple Casserole/Deliciousness

Pineapple Stuff


30 oz pineapple tidbits (drained)

3 eggs beaten

2 cups sugar

1 cup half & half

5 slices of white bread (Wonderbread if possible) cubed

1 stick of butter


Stir all ingredients together. Pour in a 2 quart casserole pan. Bake for 1 hour at 350 degrees. Yes, it’s that easy!!!!

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Good Eats and Treats: October 2014

Posted on October 21, 2014 by

BOO!! Brownies

Boo Brownies Cute, easy and fun….and messy….but worth it! Take time to make these with a child or for children this Halloween–you won’t regret it! Another option is to make them for us–we are of course always delighted to sample your treats.


  • 1 box of Betty Crocker Original Supreme Premium brownie mix<
  • Water
  • vegetable oil
  • Eggs (called for on brownie box)
  • 1 1/4 cups Betty Crocker Rich & Creamy white frosting (from 16 oz container)
  • 16 large marshmallows
  • Betty Crocker black decorating gel (.68 oz tube)


  1. Heat oven to 350°F (325°F for dark or nonstick pan). Line 8- or 9-inch square pan with foil so foil extends about 2 inches over sides of pan. Spray foil with cooking spray. Make brownies as directed on box for 8- or 9-inch square pan. Cool completely, about 1 1/2 hours. Remove brownies from pan by lifting foil; remove foil. For 16 brownies, cut into 4 rows by 4 rows.

  2. Heat frosting in microwavable bowl uncovered on High 30 seconds, stirring every 10 seconds, until frosting can be stirred smooth and fluid. If frosting becomes too firm while decorating, microwave 5 seconds; stir.
  3. Top each brownie with 1 large marshmallow. Spoon 1 tablespoon frosting over each marshmallow to coat. Let stand until frosting is set, about 30 minutes. Use black gel to make eyes and mouths.

Honey & Lime Chicken Enchiladas

Honey Lime and Chicken Pix

A fantastic sweet and tangy twist on your typical enchilada recipe. Not only tasty but can be made partly in advance for anyone on the go. Enjoy!


  • 5 Tbsp honey OR 4 Tbsp agave
  • 5 Tbsp lime juice (freshly squeezed)
  • 1 tsp garlic powder (or 3-4 cloves garlic, minced)
  • 2 tsp chili powder
  • 8 flour tortillas (about 8″ each)
  • 2 large chicken breasts
  • 12 oz cheddar cheese, shredded
  • 15 oz green enchilada sauce
  • 1/2 cup whole milk
  • 2 Tbsp sour cream (or plain greek yogurt)
  • 1/2 tsp cumin


  1. Place chicken breasts in a slow cooker. Combine honey, lime, garlic & chili powder and pour over chicken. Cook on low 6 hours or on high for 3 hours. Shred chicken when done cooking.
  2. Preheat oven to 350.
  3. Place 1/2 cup enchilada sauce in a 9×13 pan.
  4. Add about 1/4 cup chicken to each tortilla. To make sure I don’t short the last enchilada, I put all 8 tortillas down on a clean counter and divide the meat all at once, adjusting if necessary, so all are even.
  5. Sprinkle chicken with cheese (save some for the top), roll each tortilla tightly, and place in prepared pan.
  6. Add remaining enchilada sauce, milk, sour cream and cumin to remaining marinade. Combine and pour over enchiladas.
  7. If you want your cheese browned and crispy, sprinkle remaining cheese before placing in oven. If you want your cheese melted {but not browned} sprinkle with remaining cheese during the last 5 minutes of bake time.
  8. Bake for 25-30 minutes.

Recipe courtesy of

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Good Eats and Treats: Are You Ready For Some Football?

Posted on September 16, 2014 by

Healthier Buffalo Chicken Dip

Buffalo Chicken Dip

Where does your allegiance lie, with Clemson or with USC? It’s an important question, no doubt. But let’s be honest, no matter who we’re rooting for we all have one thing in common…we want to eat good food during the games! A staple at football gatherings is none other than Buffalo Chicken Dip. Since we at Imagine want all of you to be the best version of yourselves, we thought we would provide you with a healthier version of the recipe. Do you have a perfect football appetizer? Healthy or not so healthy–we’d love for you to share! Feel free to email it to us, or reply in the comments section below.   Ingredients

  • 2 (10 ounce) cans natural chunk chicken, drained; OR boiled and shredded chicken (20 ounces)
  • 3/4 cup hot pepper sauce (such as Frank’s RedHot)
  • 2 (8 ounce) packagesNeufchatel cheese, softened
  • 1 cup light ranch dressing or light bleu cheese dressing
  • 1 cup shredded reduced-fat Cheddar cheese, divided
  • Crudités such as celery, peppers, carrots and cucumbers
  • Multigrain crackers



  1. Heat chicken and hot pepper sauce in a skillet over medium heat, until heated through, about 5 minutes. Stir in Neufchatel cheese and ranch dressing. Cook and stir until well blended and warm, 5 to 7 minutes. Mix in half of the shredded Cheddar cheese, then transfer mixture to a slow cooker.
  2. Sprinkle remaining Cheddar cheese over top, cover, and cook on Low until hot and bubbly, about 30 minutes. Serve with celery sticks and crackers.

  Recipe originated at  

Not So Healthy Buffalo Wings

Okay, okay….so yes, we like to keep our patients healthy. But we also like to give you a reason to keep going to the gym! Here’s a great recipe that will give you a reason to get up and workout the day after the big game!  


  • 24 chicken wings or drumettes
  • 1 (1-ounce) envelope ranch salad dressing mix
  • 1/3 cup margarine, melted
  • 1/4 cup hot pepper sauce (your choice as to the type!)
  • 3 tablespoons vinegar
  • 1/2 teaspoon paprika



Preheat oven to 400 degrees. Dredge chicken in salad dressing mix. Dip in mixture of margarine, pepper sauce and vinegar. Lay chicken in backing pans lined with aluminum foil. Sprinkle with 1/2 of paprika and bake a 400 degrees for 25 to 30 minutes. Turn. Sprinkle with remaining paprika and bake at 450 degrees for 20 to 25 minutes or until brown.   Recipe originated in Gracious Goodness Charleston   Imagine Physical Therapy has locations in Mount Pleasant, West Ashley and on Daniel Island. Our mission is to provide a physical therapy experience that is immeasurably better than could be asked or imagined.

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Good Eats and Treats: July ’14

Posted on July 22, 2014 by


In sticking with the fresh vegetables from the garden theme for the summer months, we have a delicious and nutritious Mexican Bean Salad recipe. This recipe, as made specific to directions, will either feed many people or leave you something to snack on for days. It’s a hearty portion and tastes amazing. We promise you won’t regret the time you have to invest cutting up the veggies, and you won’t even realize you’re eating super healthy! The bean salad can be eaten alone or as an appetizer served with tortilla chips. And for our second recipe this month…. yep…. we’ve got another cheesecake! What can we say, they’re a speciality of our patients, and who doesn’t love them? In last month’s Good Eats and Treats, we shared cheesecake that featured a veggie, a Sweet Potato Cheesecake. This month we wanted to
thank Mr. Joe, a patient at our West Ashley clinic, for presenting the clinic with a New York Cheesecake with Fresh Fruit–and for allowing us to share his recipe with our Imagine family. And as always, thanks so much to all of our patients who bring us goodies. We do our best to take care of you, and truly appreciate your kindness in taking care or us—especially when it involves our stomachs!


Mexican Bean Salad



1 (15 ounce) can kidney beans, drained 1 (15 ounce) can cannelini beans, drained and rinsed 1 green bell pepper, chopped 1 red bell pepper, chopped 1 (10 ounce) package frozen corn kernels 1 red onion, chopped 1/2 cup olive oil 1/2 cup red wine vinegar 2 tablespoons fresh lime juice 1 tablespoon lemon juice 2 tablespoons white sugar 1 tablespoon salt 1 clove crushed garlic 1/4 cup chopped fresh cilantro 1/2 tablespoon ground cumin 1/2 tablespoon ground black pepper 1 dash hot pepper sauce 1/2 teaspoon chili powder  


1.In a large bowl, combine beans, bell peppers, frozen corn, & red onion. 2.In a little bowl, whisk along vegetable oil, wine vinegar, lime juice, juice, sugar, salt, garlic, cilantro, cumin, & black pepper. Season to style with sauce & seasoning. 3.Pour olive oil dressing over vegetables; mix well. Chill thoroughly, & serve cold. *Recipe originated at    

New York Cheesecake with Fresh Fruit



Graham Cracker Crust: 4 oz graham cracker crumbs 1 oz granulated sugar 2 oz melted butter Cheesecake: 2 lbs 4 oz softened cream cheese 9 oz granulated sugar 1 oz cornstarch, sifted 3.5 ounces of whole eggs 4 grams of lemon juice 4 grams of vanilla extract 9 oz sour cream  


1. Combine crumbs, sugar, and melted butter thoroughly. Press into the bottom of an 8″ cake ring wrapped in parchment. 2. Cream the softened cream cheese. 3. Add sugar and cornstarch and blend in. 4. Slowly add the eggs, lemon juice, and vanilla extract. 5. Add sour cream and blend until combined. 6. Fill mixture into a prepared 8″ cake pan or cake ring. 7. Bake at 315 degrees until firm around the edges, yet still loose in the center. 8. Remove from oven and cool to room temperature for one hour. 9. Place cake in freezer and freeze for 1 hour. 10. When cooled, use a paring knife to cut cake loose from the mold.  

Fresh Fruit Assembly

1. Arrange fresh fruit of your choice on top of cheesecake. 2. Glaze with thinned down apricot marmalade.   Imagine Physical Therapy has locations in Mount Pleasant, Charleston / West Ashley and on Daniel Island. Our mission is to provide a physical therapy experience that is immeasurably better than could be asked or imagined.

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Did you know?

Many insurance companies now cover Physical Therapy WITHOUT a doctor's referal.

Direct Access

Learn More