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2001 N. Collins Blvd

Ste. 105 

Richardson, TX 75080

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Mon:   CLOSED

Tues:  10:00am-6:00pm 

Wed:   10:00am-5:00pm

Thurs: 10:00am-6:00pm
Fri:      10:00am-5:00pm

Sat:     9:00am-3:00pm

Sun:    CLOSED

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  • Caroline Herrin

March Newsletter


March Newsletter We have some exciting specials coming your way!

March Specials

B12 Lipo Shots

12 for $199

Extreme Eyelash Extensions

Do you want to effortlessly look gorgeous all the time? Do you fret over runny mascara, and the hassle of putting it on and curling your lashes every morning? Then eyelash extensions are prefect for you! Our Extreme Lash Licensed Aesthetician, Stacy, can help create a customizable look to fit your lifestyle!

Extensions are:

- Water resistant -Customizable for any lifestyle -Weightless and comfortable fit -Youthful appearance -Immediate results in one relaxing appointment -easy maintenance -professional quality -Fuller, longer and more beautiful lashes!

Book a spa party and get a $150 credit for your services!

Full Set for $199 (A $250 Value)

Mexican Avocado Toast Recipe

Ingredients

grilled corn 2 ears sweet corn 1 tablespoon olive oil 2 tablespoons unsalted butter, softened 1/2 teaspoon smoked paprika 1/4 teaspoon salt 1/4 teaspoon pepper

toast 2 avocados 1/4 teaspoon salt 1/4 teaspoon pepper 1/2 lime, sliced into wedges 4 slices whole grain, thick-sliced seedy bread, toasted 1/3 cup crumbled queso fresco cheese 2 tablespoons finely chopped fresh cilantro pinch of smoked paprika

Directions:

To grill the corn, rub the ears with the olive oil. Lately, I've been grilling my corn without the husks on and without foil, so it takes only a few minutes. Place the ears on the grill and cook until the corn is golden or charred - whichever you prefer - turning the ears as you go. Remove them from the grill and let cool slightly. Stir together the butter, paprika, salt and pepper, then butter the corn. Let it sit for a few more minutes before slicing the kernels from the cob into a bowl or plate. This helps keep the buttery flavor and seasonings with the corn.

In a bowl, mash the avocados with the salt, pepper and the juice from one lime wedge. Spread the mash evenly on the toast then top with a few huge spoonfuls of the corn, a few sprinkles of the queso fresco, a sprinkling of cilantro and a tiny pinch more of smoked paprika. Hit with one more spritz of lime. DEVOUR

Mexican Pomegranate Margaritas

Ingredients

  1. 1 ounce orange juice

  2. 1 ounce pomegranate juice

  3. .5 ounce lime juice

  4. 1.5 ounce tequila blanco - 100% agave

  5. 2 ounces champagne

  6. 1/2 teaspoon agave, (optional)

  7. Pomegranate arils, (optional)

Instructions If using the agave shake vigorously with the orange juice to combine. If using the arils, place 4-5 in the bottom of the glass. Pour the orange juice into a standard 6 ounce champagne flute and top with the pomegranate juice, lime juice, tequila, and champagne.

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Sun Hats to Stock up on!

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