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Sole'renity 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.

We wish you a month filled with wellness and health!


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Spring forward with your complimentary consultation at Sole'renity Spa!

The arrival of warmer weather requires a shift in your skin care regimen. Reserve a consultation and bring your current skincare products with you so we can assess them and make necessary adjustments. Receive a complimentary consultation with product assessment. (A value of $ 50)

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Visit us and check out the newest products we have selected for you to enjoy and achieve great results!

The boutique now offers several skin care lines such as: Re-Nu-Al, Dermalogica, Skin PhD, and HydraFacial products.

Also, ask us about 'PERK'. Perk is a new treatment and product to plump out your lips, eliminate fine lines and wrinkles under your eyes or to erase those fine lines and wrinkles for your face.

Schedule your Perk Treatment today and leave with your own take home product.


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Hop into Spring

Get rejuvenated!

Get your body Spring-Ready with these invigorating treatments! Reserve an Aroma Lavender Scrub and Lavender Body Moisture Mask, and receive a Lavender Butter Cream to continue your spa experience at home.

Total price - $150 plus free gift ( A value of $16)


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Re-Nu-Al Facial

Reveal your very best YOU for spring!

Experience the Sole'renity Signature Facial with Cold Laser Therapy, and regain your glow! Reserve your facial and receive a complimentary Collagen Mask during your treament.

Total price - $145 plus free gift ( A value of $45)


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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 Vitality Mani and Pedi. Reserve your appointment and receive a complimentary Collagen Gloves or Foot Mask to use at home.

Hurry! Space is limited!

Total price - $90 plus free gift ( A value of $20)


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Spring into Savings!

Purchase a Sole Essentials Package or equivalent value and receive
$10 off any retail product

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Q: What is the quickest way to eliminate dry, damaged skin caused by the harsh winter we just experienced?

A: By exfoliating with a sugar or salt scrub, your eliminating dead skin cells and revealing new skin. Great moisturizers keep your skin soft and supple with a glowing appearance. Make sure to stay hydrated with H2o.

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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