May Newsletter 2018

Whats New at Agile?

Welcome to our new summer interns from Grand Valley State University of Michigan and UAB. Over the next few weeks, they will be working with us to perfect their medical training to achieve their Doctorate in Physical Therapy and Bachelor's in Athletic Training.


Patient Testimonial

"Lisa and her staff are truly amazing people. I know this as they were my physical therapists and have played an integral role in my confusing recovery after a car accident left me with several breaks and fractures and the inability to walk. Lisa gave me my first real glimpse at hope, not only because she's smart and well educated in her field, but she emotes a special kindness and has a certain calm and patience that gave me a confidence that I'd lacked since the beginning of my journey. Lisa was the first person in my world full of countless doctors and medical professionals who made me feel safe in her care. She helped me center myself and let go of my anxiety, allowing me mentally and physically to take bigger leaps in my recovery. I believed it would all get better because I had Lisa, Caitlin and the entire Agile team on my side. I would recommend Agile a thousand times over. I can't imagine you could go wrong with any member of the Agile family."



April was an exciting month with the arrival of Agile's newest honorary member. Congrats to Caitlin and her husband Todd on their new bundle of joy baby Aiden!

He was born on April 26th 9 lbs 9 oz and 21.25 inches long.

Mommy and baby are both happy

healthy and doing great.


Don't forget Mothers Day is Sunday May 13th! Give your mom the gift of wellness.

We have gift certificates available. Call or stop in and ask the front desk to purchase one today!


Agile will be closed on Monday, May 28th is observance of Memorial Day.

There will be no Pilates on Friday, May 25th and Monday, May 28th.


Recipe Corner

Spinach and Artichoke Dip

Total: 15 min Prep: 10 min Cook: 5 min


  • 1 cup thawed, chopped frozen spinach

  • 1 1/2 cups thawed, chopped frozen artichoke hearts

  • 6 ounces cream cheese

  • 1/4 cup sour cream

  • 1/4 cup mayonnaise

  • 1/3 cup grated Parmesan

  • 1/2 teaspoon red pepper flakes

  • 1/4 teaspoon salt

  • 1/4 teaspoon garlic powder​


Boil spinach and artichokes in 1 cup of water until tender and drain. Discard liquid. Heat cream cheese in microwave for 1 minute or until hot and soft. Stir in rest of ingredients and serve hot.

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