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New Extended Evening and Weekend Hours

New at DermaSpa this Year-Personalized Skin Care and Nutritional Coaching!

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!

Contact Us Today!

Nutritional Coaching is now included with ExilisWe 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.

Learn More about Exilis now!

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!

Day 1

 

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

    Ingredients:

    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.)

    Optional ingredients:

    1 tbsp. almonds

    1 tbsp. bran flakes

    1 tbsp. Aloe Vera juice

     Method:

    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

    Ingredients:

    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.

    4   SERVINGS

Dinner Chicken enchiladas with mango salsa

  • Grilled Chicken Enchiladas with Mango Salsa
Per serving  
Calories 370
Vit A IU 1865
Vit C mg 132
Vit E mg 1.2

Ingredients:

6 chicken breasts

Salt

Cumin

Chili powder

Cilantro leaf

1 cup chicken broth

2 tbsp. canola oil

3 small onions, diced

1 tbsp. garlic, diced

1 lb. mozzarella cheese, grated

(optional)

1 lb. manchego cheese, grated

(optional)

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.

Mango Salsa

2 tomatoes

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

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