Canadians are renowned for basking in the sun. Afterall, we spend 4-6 months indoors during the year hiding from the rain and snow, so it makes sense that once the temperatures rise past 10 degrees we want to spend as much time outdoors as possible. The sun makes us feel good and gives us that “healthy” glow. We take pride in working on our tan during the summer months.

What we don’t realize, or perhaps choose to forget, is that the sun actually accelerates the affects of aging and increases our risk of developing sunspots, wrinkles, and skin cancer. Using a generous amount of sunscreen can help protect us from this damage, but what if the damage has already been done? Photo Facials are increasingly common at medical spas to help with this, and with good reason. They are a safe, reliable, and easy way to get noticeable results fast.

One treatment that we offer […]

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For a LIMITED TIME 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.

Recipe courtesy of Best Health magazine.

Ingredients:

1 ½ cup low-fat plain yogurt 2 tsp. fresh lemon juice ½ cup apple juice 1 cup fresh strawberries and raspberries, divided

Directions:

• In a blender, mix yogurt, lemon juice, apple juice and ½ cup berries until smooth. • Divide mixture among 8 pop molds. • Slice remaining strawberries (leave raspberries whole) and divide them equally among the filled molds, pushing each berry down inside mixture with a knife. • Freeze pops overnight.

Allowances: Makes 8 pops Count each as ½ fruit (group 4) and ½ dairy (group 1)

Try this with your BBQ meat on a hot summer weekend!

 Ingredients:

3 large carrots, peeled 2 tbsp. white wine vinegar 1 tsp. zero-calorie sweetener 1 medium-hot red chili, seeded and finely chopped (optional) 2 tsp. Thai fish sauce Small bunch cilantro chopped

Directions:

• Grate the carrots. • Mix the vinegar, zero-calorie sweetener, chili, and fish sauce together in a bowl. • Just before serving, add the grated carrot and cilantro and mix well.

Allowance: Makes roughly 2 cups Count ½ cup as 1 restricted vegetable (group 2)

Recipe taken from Ainsley Harriotts “Friends and Family Cookbook”

Ingredients:

1 ½ lb. boneless pork loin, cut into 1 – 2 inch cubes 1 green apple, cut into 1 inch cubes (skin on) 1 large red onion, cut into 1 inch cubes Juice of 1 medium sized orange 2 tbsp. extra virgin olive oil 1/3 cup balsamic vinegar 4 garlic cloves, smashed Salt and pepper to taste

Directions:

In a non-metallic bowl, combine the balsamic vinegar, olive oil, orange juice, garlic and honey (if using any). Season to taste with salt and pepper. Add the pork cubes to the marinade, and refrigerate for at least an hour.Once the meat has finished marinating, heat up the BBQ to medium-high. Skewer the meat with the green apple and the onions. Try to place the meat between the onion and the apple to give it extra flavor. Cook for around 15 minutes, turning as necessary.

Allowances: Makes 6 skewers Count each skewer as 2 proteins (group 6) […]

A great recipe for potlucks or your next backyard barbecue!

Ingredients:

Cherry tomatoes Fresh mozzarella or bocconcini balls (roughly the same size as the cherry tomatoes) Extra virgin olive oil Fresh basil Balsamic vinegar (optional but delicious!) Salt and pepper Skewers

Directions:

Put a bocconcini/mozzarella ball, a piece of basil, and then a tomato on each skewer. Place on a platter and repeat until finished with ingredients. If the bocconcini/mozzarella balls are too large you can cut them in half. Just before serving, drizzle with olive oil and balsamic vinegar. Sprinkle with a little salt and pepper.

Allowances:

Count each skewer as 1 protein (group 6)