Lasers by Erchonia (Zerona/ Verju) – the first FDA Approved Non Invasive Body Contouring and Cellulite minimizing lasers were recently aired on the Doctors.

Watch this insightful video on how these lasers can help you melt away inches and contact us for more information.

Want to grow longer, fuller, darker eyelashes starting today?

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 before 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!

This month marks the end of our offer for savings on BOTOX® and JUVÉDERM®.

How It Works:

Spend $1000 on a SoftLift treatment, mail in for $150 rebate.

Spend spend $750 on a JUVÉDERM® treatment, mail in for $100 rebate.

Spends $450 on a BOTOX® Cosmetic treatment, mail in for $50 rebate.

**Rebate CLAIM FORM and receipt must be received by July 30, 2014.**

Hurry, before the savings are gone – contact us to book your appointment.

This tasty dinner can be prepared on the stovetop or grilled on the barbecue.

Ingredients:

½ bunch asparagus, about 8 spears 4 oz. (125 g) white cheddar or Gorgonzola cheese 4 – 3 oz. boneless, skinless chicken breasts 8 large fresh basil leaves Toothpicks Paprika Salt

Directions:

Partially fill a wide frying pan with water and bring to a boil over high heat. Snap the tough ends from the asparagus and discard. Boil asparagus until tender-crisp, about 2 minutes. Drain, and then dry with paper towels. Cut in half crosswise.

Divide or thinly slice cheese into 4 portions. Working with one chicken breast at a time, make a horizontal slit about 2 ½ inches (6 cm) long and 1 ½ (3.5 cm) deep into the thickest side of each breast. Gently open up like a book and place 2 basil leaves on the bottom. Top with 4 pieces of asparagus, then with cheese. Fold chicken […]

Ingredients:

1 lb. (454 g) jumbo shrimp, peeled and deveined 2 cloves garlic, minced 1 tbsp. (15 mL) lemon juice 1 tsp (5 mL) Cajun seasoning 1 tsp (5 mL) olive oil

Directions: In bowl, toss together shrimp, garlic, lemon juice, Cajun seasoning and oil; let stand for 10 minutes.

Thread shrimp onto metal or soaked wooden skewers. Place on greased grill over medium-high heat; close lid and grill, turning once, until pink, 4 to 5 minutes.

Allowances: Makes 4 servings Count each serving as 3 proteins (group6)

Recipe and photo courtesy of Canadian Living.

A delicious and healthy variation on broccoli salad.

 Ingredients:

1 bunch broccoli (about 1lb or 500g) 2 tbsp. extra-virgin olive oil 2 tbsp. wine vinegar 2 tsp Dijon mustard 1 clove garlic, minced 1/4 tsp each salt and pepper 1 cup crumbled feta cheese 1 cup grape or cherry tomatoes, halved 1/2 cup very thinly sliced red onion

Directions:

Cut broccoli into florets. Peel and cut broccoli stems into ½-inch (5mm) thick slices. Set aside.

Pour enough water into saucepan to come 1 inch (2.5 cm) up the side; bring to boil.

Place broccoli in steamer basket in saucepan; cover and steam until bright green but still crisp, about 1 minute. Drain.

In large bowl, whisk together oil, vinegar, mustard, garlic, salt and pepper.

Add broccoli, feta cheese, tomatoes and onion: toss to coat.

(Make-ahead: cover and refrigerate for up to 1 day).

Allowances: Makes 6 servings Count each serving as: 1 fat (group 7) […]