Belladerm MedSpa, recently voted as Best Medspa 2016, third year in a row has grown significantly in the last 11 years promoting skin care and overall skin health. Robin Bernens, Managing Director and Nurse Injector of Belladerm Medspa, opened the MedSpa in November of 2005. Beginning her career as a registered nurse, she used her passion for aesthetic medicine to begin studying anti-aging techniques. As soon as her husband suggested opening a medical spa, they began planning for Belladerm. Robin built her business focusing on her clients’ needs rather than her own profits. According to Robin, building her business was quite challenging in the beginning but when she began to see the success in her clientele, it became a beautiful and rewarding process and passion. Belladerm continues to succeed because of the intention behind their products and treatments. Belladerm employees are conservative with their treatments and only choose treatments they know will provide the very best results.
Belladerm continues to differ from most other medspas with their approach to skincare and anti-aging.  Robin runs her business through honesty and integrity and will never promote a treatment or product on a client that she has not personally benefitted from herself. To this day, the biggest reward of running her business is her relationships with her clients. “At Belladerm we have some of the most phenomenal clientele. I feel very lucky to have them and they have become our family. We know each of their personalities as they do ours.”
In celebration of Belladerm Medspa’s 11 year anniversary, they will be hosting their annual open house event Tuesday, October 4th from 4-8 pm. The focus of the evening event is to promote the education of skincare products and skin treatments to keep skin looking radiant and younger longer. Belladerm skincare professionals will be on site to answer questions regarding the products and treatments that best suit each individual’s needs.  The first 50 guest receive fabulous free gift bag. So make the date, October 4th and join us for an evening beauty, great food and fun!  We would like to thank our sponsors Mark Micheal Diamonds, Good Things, Alibi Salon, Biaggi’s and Dayton Wine and Spirits for being a part of our event!   For more information on the event please call Belladerm at 763-494-9905.

If you are planning on entertaining or you just want to find something delicious and new to grill, here are three easy grill recipes to enjoy!
1) GRILLED HAWAIIAN MAHI MAHI FOIL PACKETS
PREP TIME 25 min. TOTAL TIME 45 min. NUMBER OF INGREDIENTS: 11 SERVES: 4
1 tablespoon lime juice
1 cup chopped fresh pineapple
1 cup chopped fresh mango
1 cup chopped red bell pepper
1 large jalapeno pepper, seeded, chopped (1 large = 1/4 cup chopped)
2 teaspoons finely chopped garlic
PAM® Coconut Oil No-Stick Cooking Spray
4 mahi mahi fillets, thawed if frozen, patted dry (4 fillets = 1-1/2 pounds)
3/4 teaspoon ground chipotle chile pepper
1/4 teaspoon salt
Chopped macadamia nuts and chopped cilantro, optional
Directions
Preheat gas grill for medium-high heat. Meanwhile, stir together soy sauce, brown sugar and lime juice in large bowl. Add pineapple, mango, bell pepper, jalapeno and garlic; toss together. Place four 18×12 pieces of heavy aluminum foil on counter. Spray each with cooking spray. Divide fruit mixture evenly between pieces of foil. Top each with a mahi mahi fillet; sprinkle with chipotle pepper and salt. Double fold top and ends of each piece of foil, leaving space for steam to gather. Place packets on grate; cover grill.
Grill 12 to 15 minutes or until fish flakes easily with fork (145°F). Carefully open packets; sprinkle with nuts and cilantro before serving, if desired. Cook’s Tips: Packets may be baked on a shallow pan in 425°F oven for 20 to 25 minutes or until fish flakes easily with fork (145°F). 2)
2) GRILLED POTATO SALAD WITH MUSTARD DRESSING
PREP TIME 40 min. TOTAL TIME 50 min. NUMBER OF INGREDIENTS: 9 SERVES: 16
Ingredients
3 pounds baby Yukon gold potatoes
3 tablespoons olive oil
1/2 onion (sweet), thickly sliced
6 slices thick cut bacon
1/4 cup roughly cut fresh dill weed
1/2 cup sliced green onions
1/2 cup mayonnaise
1/4 cup Gulden’s® Spicy Brown Mustard
1 tablespoon cider vinegar
Kosher salt and fresh cracked pepper to taste
Directions
Preheat the grill to high. Add the potatoes to a large pot of boiling salted water and cook for 8 minutes or until just before al dente. Strain the potatoes and add them to a bowl and toss with 2 tablespoons of olive oil and add them to the grill, to slightly char and finish cooking. While the potatoes are cooking, coat the onion slices in the remaining oil and add them to the grill to roast. Once the potatoes are slightly charred and cooked through, remove them from the grill along with the onions and chill. Next add the bacon strips to a cooler part of the grill and cook until crispy. Note the bacon will cause a lot of flames so constantly turn them and move them. The bacon will also cook very fast. Once the bacon is cooked, remove and chop. In a large bowl whisk together the mayonnaise, mustard and apple cider vinegar until combined and add in the potatoes and onions once cool along with the bacon, dill, green onions, salt and pepper and toss and chill. Serve cold.
3) ITALIAN SAUSAGE AND MUSHROOM GRILLED PIZZA
PREP TIME 40 min. TOTAL TIME 40 min. NUMBER OF INGREDIENTS:7  SERVES: 6
Ingredients PAM® Grilling Spray 1 can (28 oz each)
Hunt’s® Whole Peeled Plum Tomatoes, drained well
1 clove garlic
1/4 teaspoon salt
1 pkg (16 oz each) ready to bake pizza dough
1/2 pound hot Italian pork sausage links (1/2 pound = 2 links)
4 ounces baby portobello mushrooms
1-1/2 cups shredded Italian blend or mozzarella cheese
1/4 cup fresh torn basil leaves
Directions
Spray cold grates of gas grill with grilling spray. Preheat grill for medium-low heat. Meanwhile, pulse tomatoes, garlic and salt in food processor until well blended; set aside. Spray rimless baking sheet or pizza pan with grilling spray. Roll dough in a 12-inch circle on lightly floured surface. Carefully transfer dough to baking sheet and then directly onto grill grates. Grill dough until lightly charred, about 2 minutes per side. Grill sausage until cooked through (160°F), about 15 minutes, turning occasionally. Thread mushrooms on wooden skewer. Grill until lightly charred, about 10 minutes, turning occasionally. Slice sausages into 1/4-inch rounds; cut mushrooms into quarters. Spread tomato sauce evenly on grilled crust; top with cheese, sausage, mushrooms and basil. Grill pizza until cheese is melted, about 5 minutes, rotating pizza if needed for even heating. Cut into 6 slices.
Cook’s Tips: To quickly make your own pizza dough: Add 2 cups all-purpose flour, 1 teaspoon instant yeast, 1 teaspoon salt and 1/2 teaspoon granulated sugar to food processor; pulse until well combined, about 15 seconds. Add 3/4 cup warm water and 1 tablespoon olive oil and continue to pulse until dough forms a ball, about 30 seconds. Remove dough and knead until smooth. Place dough in medium bowl; cover and let rise until doubled in size, about 1 hour.
These three easy grill recipes are sure to add some fun and flavor to your summer this year!

Belladerm has a can’t-be-missed promotion for Juvederm going on through the month of August: BUY TWO Syringes of Juvederm XC and GET ONE FREE! Now is the time to give it a shot.