Now is the time to re-visit and update your skin care regimen to keep your skin healthy and supple during the Winter and prepare for Spring and Summer. If you have a big occasion in May, June, July or August such as a reunion or a wedding, now is the time to begin planning so that each month you are working toward looking and feeling great for the “Big Event”.
Personalized Skin Care Coaching
Our professional and caring staff is here to help you identify your skin health goals, develop a monthly program for you and help coach you to achieve the best results. These coaching sessions begin with a cosmetic consultation with our Patient Care Coordinator to address your particular areas of concern and determine the options available for the enhancement of your skin.
During this appointment, we will perform a complimentary VISIA Skin Analysiswhere a state of the art imaging device produces a comprehensive 3D photo of your skin to assess common skin features such as brown spots, pores, fine lines and UV Damage. Through a process of listening to you, understanding your needs and discussing your skin care goals, our Patient Care Coordinator will then suggest a treatment regimen to be done over the course of a few months to get you to your goal. Whether you are working toward looking your best at an event this year or just improving your skin health, our staff will coach you every step of the way to get the results you want.
Please CONTACT US to get started with your Personalized Skin Care Coaching. We look forward to meeting you!
Nutritional Coaching is now included with Exilis. We understand that the health of your skin is affected by many factors such as lifestyle, environment and diet in addition to your skin care regimen, so we will also be offering nutritional coaching in 2013! This coaching will be based on the expert knowledge of our staff and the guidance of Dr. Asarch along with recipes from his book, The Beautiful Skin Diet.
Below is a sneak peak at Dr. Asarch’s 2 week diet from his book, The Beautiful Skin Diet. Keep reading the blog for the rest of the days!
Breakfast Banana and Berry Breakfast Shake
Banana and Berry Breakfast Shake
Per serving Calories 236 Vit A IU 338 Vit C mg 73 Vit E mg 1.6
1 medium banana, ripened
4 frozen strawberries
1⁄8 cup frozen blueberries
1⁄8 cup frozen blackberries
1⁄8 cup plain or vanilla yogurt
1 cup apple juice
1-11⁄2 cups vanilla soy milk or regular skim milk depending on blender size
1 scoop protein powder of your choice (I recommend Vanilla Spiruteen.)
1 tbsp. almonds
1 tbsp. bran flakes
1 tbsp. Aloe Vera juice
Blend all ingredients well and pour into glasses to drink. Thin with water if necessary prior to serving.
2 8-OUNCE SERVINGS
Lunch Wheat pita with falafel and hummus
- Wheat Pita with Falafel and Hummus
Per serving Calories 980 Vit A IU 747 Vit C mg 36 Vit E mg 0.8
Whole wheat pita Falafel mix
Olive oil to sauté
3 red vine-ripened tomatoes, diced with seeds removed
1 English cucumber, peeled, seeded and diced
3 medium mint leaves, minced
2 tbsp. plain yogurt
4 cups chick peas, drained and rinsed
3 tbsp. olive oil
1 tsp. garlic
1 tbsp. tahini
1⁄16 tsp. cumin
1 tbsp. warm water
Method for Hummus:
Put the chick peas into food processor along with the olive oil, tahini, garlic, water, and cumin. Process until the puree is smooth.
Method for Cucumber Relish:
Peel the cucumber, slice in half and remove seeds with a spoon, dice and put in bowl. Dice the tomatoes, place in a colander, and gently shake to remove seeds. Place in bowl with cucumbers. Add minced mint leaves and yogurt. Season to taste with salt.
Method for Falafel:
Follow directions for making the patties, sauté on medium heat in olive oil on both sides, remove and place on baking sheet to finish in the oven @ 350 degrees. To serve:Warm pita in oven, place in a basket and cover with a towel or napkin to retain warmth. Spoon falafel into pita. Add hummus and cucumber relish.
Dinner Chicken enchiladas with mango salsa
- Grilled Chicken Enchiladas with Mango Salsa
|Vit A IU||1865|
|Vit C mg||132|
|Vit E mg||1.2|
6 chicken breasts
1 cup chicken broth
2 tbsp. canola oil
3 small onions, diced
1 tbsp. garlic, diced
1 lb. mozzarella cheese, grated
1 lb. manchego cheese, grated
Method for Enchiladas:
Season chicken breasts with salt, cumin, chili powder and cilantro leaf and canola oil to prevent sticking. Cook breasts on the grill until they are about
80 percent done, shred chicken. While chicken is on the grill, sauté onions in pan with 1 tbsp. canola oil. Add 1 tbsp. garlic, cook for only 30 seconds. Add shredded chicken, 2 tsp. cumin, 1 tbsp. chili powder, and 1 cup chicken broth. Cook until broth is dissolved. Season with salt. Preheat oven to 400 degrees. Steam 24 small blue corn tortillas. Spread 2 tbsp. chicken mixture
plus 2 tbsp. mozzarella cheese on each tortilla. Roll up tortilla and place mixture in oven-safe pan. Cover with grated manchego (optional) and bake @ 400 degrees for about 15 minutes. Top with Mango Salsa.
Zest and juice of 2 limes
2 mangoes, peeled and pit removed
1 medium shallot, cut into fine pieces
2 apples, peeled and cored
2 pinches salt
3 avocados, peeled and pit removed
Method for Salsa:
Cut tomatoes, mangoes, apples and avocados into small cubes exactly the same size. Add lime zest and lime juice to stop oxidization of apples and avocado. Turn the salsa gently—don’t mix. To finish, add 2 pinches of salt and refrigerate.
8 SERVINGS, 3 ENCHILADAS PER PERSON