Out with the Old, In with the New!

Out with the old, In with the newEvery person wants to look and feel their best. The culmination of one year and the beginning of another is the perfect time to get rid of dull, dry skin and expose new, smooth, flawless skin.  Get your skin in shape from head to toe for the New Year!

Boost your confidence by putting your best face forward! Diminish fine lines, tighten, brighten and smooth your skin to reveal the beautiful face within!  Your esthetician can start with a chemical peel to slough off dry, dead skin followed by a hydrating mask to moisturize and calm stressed skin.  Next, lavish yourself with a hydrating facial to enhance your results.  Don’t forget to incorporate the proper home care products into your daily regimen to keep your face glowing and vibrant between spa visits.

 Radiant skin isn’t just for your face.  Your body needs tender loving care, as well! Reserve your body makeover so you can look and feel your very best in 2014.  Just like with your face, you want to remove dry, dead skin.  Revitalize your skin tone and texture, and hydrate and renew your skin’s moisture balance with a body scrub.  Then, reduce cellulite and lose inches while you remove unwanted waste and toxins with a hydrating body contour wrap. Finally, relax with a deep, therapeutic massage to further remove toxins and relieve sore muscles. You’ll feel relaxed and rejuvenated.  And, of course….moisturize!!  Your massage therapist can recommend a perfect at-home moisturizer to keep your skin smooth and supple.

Here’s another important reminder. Water is vital to detoxifying. And detoxifying is crucial for healthy, vibrant skin. Water transports nutrients to the cells and assists in eliminating wastes and toxins. You’ve heard this so many times… drink at least 6 – 8 glasses of water each day. Staying hydrated inside and out is the key to a healthy body and beautiful skin. Your body needs water. Drink up!

Make a commitment to be healthy this year inside and out!

Click here to reserve your transformation!

Grilled Veggie Rolls – Spa Mariana Recommended Recipe

Serves: 6

grilled-veggie-rolls

You’ll need

  • 2 large eggplants, peeled & sliced 1/2″ thick lengthwise
  • 2 medium 4 red bell peppers, julienne
  • 1 medium red onion, julienne
  • 1 cup carrots, julienne
  • 1/2 cup portabello mushrooms, julienned
  • 1 teaspoon garlic, minced
  • 8 oz. fresh spinach
  • 2 cups marinara sauce
  • 6 oz. lite mozzarella cheese or cheese substitute (such as soy kaas)
  • Olive oil
  • Salt and pepper to taste

Now Do This

  1. Lightly spray eggplant slices with olive oil.
  2. Place on hot broiler until eggplant is soft enough to roll without tearing.
  3. Sauté the mushrooms, bell peppers, onions, carrots, celery, and garlic until just tender.
  4. Add spinach long enough to wilt.
  5. Remove from heat and place in mixing bowl.
  6. Toss in 2 to 3 tablespoons of pasta sauce and shredded soy cheese.
  7. Place some of mixture on each eggplant slice and roll.
  8. Place eggplant rolls in lightly oiled sauté pan.
  9. Top with marinara sauce and small amount of shredded cheese.
  10. Bake in oven until hot through.

 

Garlic Shrimp With Asparagus and Lemon – Spa Mariana

Shrimp

 

 

 

 

 

 

 

Garlic Shrimp With Asparagus and Lemon

Ingredients:

1 lb shrimp, medium to large, peeled and deveined
3/4 teaspoon kosher salt (to taste)
black pepper, to taste
1 lemon
4 tablespoons olive oil or 4 tablespoons extra virgin olive oil
4 medium garlic cloves, sliced thinly
3/4 lb asparagus, tough ends snapped off and cut into 2 inch lengths (about 2 cups)
1/4 teaspoon crushed red pepper flakes
2/3 cup reduced-sodium chicken broth
1/2 teaspoon cornstarch

Directions:

Place shrimp on paper towels and dry very well.

 

Sprinkle shrimp with a bit of the salt and pepper.

Using a vegetable peeler, peel off strips of the lemon peel and then cut the strips into very thin long pieces; be

sure to peel only the yellow part of the peel, not the bitter white part.

 

Cut lemon in half and juice it into a small dish, removing seeds.

Heat a deep 12 inch skillet (preferably NOT non-stick) over medium high heat for 1 minute.

Add 2 Tbsp of the oil and heat until it’s shimmering hot — just a few seconds.

 

Add the shrimp in a single layer and do not disturb it; let cook for about 2 minutes until browned.

Turn shrimp over and brown the other side, about 1 1/2 minutes, then transfer to a plate. Shrimp should not

be cooked through.

Reduce heat to medium-low and add garlic, stirring for 30 seconds.
Add asparagus, lemon zest strips, red pepper flakes and a bit of salt and cook, stirring for 2-3 minutes.

Add chicken broth and cover, simmering for 1-2 minutes until asparagus is almost done.

Stir cornstarch with 1 Tbsp water and stir into the pan.

Add shrimp back to the pan and cook another 1-2 minutes until done.

Stir in 1 Tbsp lemon juice, then taste and add more juice, salt and pepper if needed.

 

 

Enjoy!