The Lefebre and Burke Centre is proud to offer $50 off LATISSE® eyelash enhancement with the purchase of one 5ml LATISSE® Box or two 3ml LATISSE® Boxes.

This offer is eligible on purchases made between April 1 and June 30, 2014. Mail-in rebate forms must be received before July 31st, 2014.

Come in and see us to get great eyelashes for the summer!

The Calgary Woman’s Show is back and we’ll be there again to take part in the festivities.

Taking place on May 3rd – 4th at the Calgary BMO Centre (Stampede Park), this event promises to be a big one with over 3000 Exhibits, Samples & Tastings, Free Swag, and Fashion Shows!

Click here for tickets and more event information.

Drop by our booth to say hello or share your success story with us! We’re always excited to hear from our clients. See you there!

Ingredients:

4 cups small broccoli florets 2 cups cubed butternut squash 1 tbsp. + 1 tbsp. olive oil 1 tbsp. reduced-sodium soy sauce 1 tbsp. balsamic vinegar 2 tsp. dark sesame oil 1 tsp. peanut butter 1 tsp. grated ginger 6 cups salad greens

Directions:

Cut the butternut squash into small cubes (less than ½”) for faster cooking. Pre-heat the oven to 450°F. Toss the broccoli and butternut squash with 1 tbsp. of the olive oil on a rimmed baking sheet. Roast until lightly browned in spots, 12 – 15 minutes. Remove let cool. In a large bowl, whisk soy sauce, vinegar, sesame oil, peanut butter, and ginger with the remaining 1 tbsp. olive-oil Toss the salad greens with the dressing. Top with the broccoli and butternut squash.

Allowances: Makes 4 servings Count each serving as 1 fat (group 7) and 1 restricted vegetable (group 2)

Recipe courtesy of Nutrition Action Healthletter.

This leftover ham recipe is delicious and easy to prepare – who knew ham could taste even better the second time around!

Ingredients:

¼ lb. cubed fully cooked ham 1 cup (4oz) shredded cheese 6 eggs 4 egg whites 3 tbsp. minced chives 2 tbsp. skim milk ¼ tsp. salt ¼ tsp. pepper

Directions:

Divide ham among eight muffin cups coated with cooking spray; top with cheese. In a large bowl, beat eggs and whites. Beat in the chives, milk, salt and pepper. Pour over cheese, filling each muffin cup three-quarters full. Bake at 375°F for 22-25 minutes or until a knife inserted near the center comes out clean. Carefully run a knife around edges to loosen; remove from pan. Serve warm.

Allowanced: Makes 8 servings. Count each serving as 2 protein (group 6)

Recipe and photo courtesy of Taste of Home Cook Book

Traditionally high-fat Eggs Benedict gets a makeover!

Ingredients:

8 slices of thin sliced ham 4 large eggs ¼ cup each light sour cream and light mayonnaise 1 tbsp. each honey mustard and freshly squeezed lemon juice Pinch of salt and cayenne pepper 2 whole-wheat English muffins, split and toasted Fresh dill or parsley for garnish, optional

Directions:

In a medium, nonstick skillet, lightly brown ham over medium heat (about 3 minutes per side). Remove from skillet and keep warm. Fill same skillet half full of water. Bring to a boil, reduce heat to simmering. Break 1 egg into a small dish and slide egg into simmering water. Repeat with remaining eggs. Simmer eggs, uncovered for 4 to 5 minutes, until yolks are set, but not hard. Meanwhile, in a small saucepan, whisk together mayonnaise, sour cream, honey mustard, lemon juice, salt and cayenne. Cook over medium heat just until mixture is heated through. Do not boil. […]