Here in Calgary, Stampede time offers many challenges to those who try to take a healthy approach to eating. With the multitude of beer tents, pancake breakfasts, BBQs, and deep fried food, it’s no wonder so many of us add a few extra pounds during the “greatest outdoor show on earth.”

The week after Stampede can bring regrets if you’ve indulged a bit more than you wanted to. That’s why we want to let you know that no matter how hard you fell of that wagon, you can always get back on.

Here are Lefebre and Burke Weight Loss & Laser Centre we’ve constructed a little something that we call “The Failure Sheet.” This sheet is going to help you take those feelings of defeat and turn them around into feelings of hope and optimism, no matter how down in the dumps you feel.

So if you’re ready, let’s take a look – View […]

The Lefebre and Burke Weight Loss & Laser Centre together with Botox® Cosmetic are delighted to offer instant summer savings.

For a LIMITED TIME only treat one area (with a minimum $200 purchase) and receive a 2nd treatment area FREE! Contact us today to take advantage of this offer.

**Saving applied immediately on your first visit.

Ingredients: 3 Limes (juice and zest), divided 2 tbsp. extra virgin olive oil divided 3 tbsp. Dijon Mustard 3 tbsp. Worcestershire Sauce 3 tbsp. Soy Sauce 6 green onions, chopped and divided 4 cloves garlic, minced and divided 2 tbsp. chopped basil Salt and Pepper to taste 6 – 3 oz. chicken breasts

Directions: • Combine the zest and juice of 2 limes, 1 tbsp. olive oil, mustard, Worcestershire sauce, Soy sauce, 3 onions, 2 garlic cloves and the salt and pepper and mix well. • Cut chicken into even cutlets and place in a sealable plastic bag. • Pour marinade over the chicken and marinate for 1 hour. • Preheat grill. • Place chicken on grill and grill for 7 minutes. • Then flip and cook until internal temp reaches 170. • Remove from grill and let meat rest. • Meanwhile combine juice and zest of one lime with  1 tbsp. olive oil, 3 […]

A delicious snack to have when entertaining!

Ingredients: ¼ lb. (115g) cooked cleaned baby shrimp chopped 1 stalk celery finely chopped 2 tbsp. finely chopped red onions ½ tsp. lemon zest black pepper to taste 3 tbsp. low-fat mayonnaise 2 English cucumbers, each cut into 16 slices

Directions:

Combine all ingredients except cucumbers. Spoon onto cucumber slices. If desired, sprinkle with fresh chives.

**This appetizer would also work well with drained canned tuna as a substitute for the shrimp.

Allowance: Makes 8 servings (each serving = 4 pieces) Count each serving as ½ protein (group 6) and 1 fat (group 7)

Recipe Courtesy of Dr. Bishop

The chimichurri dressing adds a nice touch of freshness to summery grilled vegetables. If you want a bit more kick, increase the hot pepper flakes.

Ingredients:

2 green peppers, halved, seeded and cored 2 sweet red peppers, halved, seeded and cored 4 zucchini, cut lengthwise in 1 cm thick slices Pinch of salt and pepper

Chimichurri Sauce: 1 cup packed fresh basil leaves ½ cup fresh parsley ⅓ cup fresh mint 1 clove garlic, minced ¼ tsp each salt and pepper Pinch hot pepper flakes 2 tbsp. extra virgin olive oil 1 tbsp red wine vinegar 3 tbsp. of water

Directions:

In food processor, pulse together basil, parsley, mint, garlic, salt, pepper and hot pepper flakes. Add oil, vinegar and 3 tbsp of water; pulse until the mixture becomes a smooth paste. Cut each half pepper into thirds. Sprinkle peppers and zucchini with salt and pepper. Place peppers and zucchini on greased grill over medium-high heat; […]