We are pleased to welcome experienced Pelvic Floor Physiotherapist to our Victoria Physiotherapy Team!

Shannon graduated with honours from Old Dominion University in Norfolk, Virginia with Bachelor's degrees in Exercise Science and Biology, and a minor in Psychology. She went on to Queen's University where she received a Master's in Physical Therapy. With a background in gymnastics, Shannon pursued rowing at an early age where she became a decorated athlete representing Victoria City Rowing Club, Team BC, and Team Canada. Shannon applies her athletic background and advanced knowledge of strength & conditioning to help her patients achieve their physical goals whether that means increasing flexibility, developing strength, working without pain, improving athletic performance, or avoiding the need for surgery or pain medication... to read more about Shannon click here!

Step 1

Preheat oven to 400°. Mix garlic, coriander, cumin, and 3 Tbsp. oil in a large bowl. Add cauliflower and chickpeas; season with salt and pepper. Toss to coat.

Step 2

Transfer cauliflower mixture to a parchment-lined rimmed baking sheet. Wipe out bowl; reserve. Bake, tossing halfway through, until chickpeas and cauliflower are golden brown and cauliflower is tender, 18–22 minutes.

Step 3

Meanwhile, mix yogurt, 1 Tbsp. lemon juice, and a big pinch of salt in a small bowl.

Step 4

Toss fennel, chile (if using), parsley, sesame seeds, and remaining 3 Tbsp. lemon juice in reserved bowl; season with salt.

Step 5

Spread yogurt mixture in serving bowls. Top with spiced chickpea mixture. Scatter fennel salad over, then drizzle with oil..

INGREDIENTS

INSTRUCTIONS

Questions? Don't hesitate to contact us!