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Amy's Day Spa
March News
2016

Spring is in the air! We bet you are tired of being cooped up indoors. Are you ready to play outside and enjoy everything nature has to offer? We certainly are.

Read on for valuable information to help you adjust to the carefree season ahead. And take a look at this month's healthy and delicious spa cuisine recipe. You won't be able to resist it!

We have lots of surprises for you. Stop by and see us to discover the best new spring trends.

Wishing you a month filled with wellness and health!

Click to take a Virtual tour!

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Hop into Spring

Get rejuvenated!

Get your body Spring-Ready with this invigorating treatment! Reserve a Pure Fiji Body Wrap, and receive a complimentary 1oz Pure Fiji Lotion.

$130

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Facial Renewal

Reveal your very best YOU for spring!

Experience the Eminence Eight Greens Facial and regain your glow! Reserve your facial and receive a complimentary 2oz Eminence Stone Crop Hydrating Mist.

$135

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Springtime Nails

Flaunt those fabulous hands and feet!

Step into spring looking and feeling brand new! Show off fun, flirty nails with a Pure Fiji Mani/Pedi. Reserve your appointment and receive a complimentary 1oz Pure Fiji Lotion to use at home. Hurry! Space is limited!

Mani $40
Pedi $60

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Are you ready for healthy skin?

Fun fashion trends are quickly emerging, and they are hot! This spring, enjoy chiffons, silks, and stripes that show off those sleek legs and sexy shoulders. The slip dress has even made a comeback and it's slinkier and sassier than ever!

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Balsamic Roasted Veggie Stack
Naturally gluten-free!
Ingredients for Marinade
  • 1/4 cup Olive Oil
  • 2/3 cup Balsamic Vinegar
  • 1/2 tsp garlic powder
  • 1/2 tsp dried rosemary
  • 1/4 tsp sea salt
  • 1/4 tsp black pepper
  • 4 sprigs of Rosemary to top while baking.
Ingredients for the Veggie Stack
  • 1 large red onion
  • 1 medium eggplant
  • 1 medium zucchini or yellow squash
  • 1-2 bell peppers (I prefer red)
  • 1 medium sweet potato
  • 4 medium portabello mushroom caps
  • 2-3 oz of light feta cheese (I get in block form to slice)
  • Balsamic Vinegar for drizzling
  1. Preheat the oven to 450 degrees.
  2. Peel your sweet potato and slice into rounds. Continue to slice your eggplant, red onion, and zucchini squash into rounds as well. Halve your red pepper and then quarter each of the halves into square slices.
  3. Spray the baking sheets. Lay out all of the veggies (portabellas, eggplant, sweet potato, red onion, bell pepper, and zucchini squash) on the pans. Using a basting brush put a good amount of marinade on each of the vegetable slices. Top with some sprigs of rosemary.
  4. Bake for 25-35 minutes or until the vegetables are caramelized, slightly browned, and soft.

Recipe found on behindtheplates.com

 

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