Monthly Special and Newsletter

October 2021 Special 1

Keamy Cosmetic Center


Say Hel-low to OPUS PLASMA and Buh-bye to Brown Spots, Laxity & Irregular Texture!Plasma, the fourth state of matter, is what makes the sun hot, the night sky sparkle, and you the brightest star of them all! Alma’s Opus Plasma provides the results of a laser treatment with significantly less discomfort and downtown. Neck rings, lipstick lines, undereye fat pads, acne scars, crepey skin, aged hands, and stretch marks are all on notice!

After learning about and viewing a live treatment, the versatility and results of the Opus Plasma system were so impressive, Dr. Keamy purchased a unit on the spot!

Learn more and see the amazing before/afters here:

Monthly Botox & Filler Specials never go away so open your emails! We send so few, why not see what’s on offer?

Stay Tuned for Our New Instagram Presence!
Keamy Cosmetic Centre. We guarantee you’ll get hooked!
Dr. Keamy at Alma’s Business of Beauty conference at Encore, Boston.

Keamy Eye & Laser Centre

Alcon Has Done it AGAIN! Coming To KE&LC Soon: The Vivity IOL Cataract Lens!

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In keeping with her penchant for cutting edge technology, Dr. Keamy just added another specialized high-performance cataract lens. The Vivity lens offers excellent multi-focus vision to patients unable to tolerate the other IOLs available.
Learn more here:

Dr. Keamy is taking advantage of two new therapies delivered during cataract surgery. Glaukos’s IStent is effective for patients with mild to moderate Glaucoma and Ocular Therapeutix’s Dextenza simplifies post-surgical treatment regimens. Learn more here:

Keamy’s Kitchen
Hearty and Versatile Roasted Fall Vegetables
Colorful, fragrant, and satisfying, these veggies are good for your soul – and your eyes!

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This dish is a snap! Here’s what you’ll need:

  • 1 pound peeled carrots, cut into 2 inch pieces
  • 1 pound peeled parsnips, cut into 1x2 inch pieces
  • 1 1/2 pounds multicolor baby potatoes, washed and dried, cut in half if some are on the larger side
  • 1 small butternut squash, skin removed and cut into 2-3 inch pieces (or 1 package of peeled, cut up squash)
  • 5 shallots, outer skin removed, cut lengthwise
  • 1 head garlic: skin removed, cloves separated
  • 3 tablespoons olive oil
  • 1 1/2 teaspoon pepper - freshly ground if possible
  • 2 teaspoons salt
  • 2 tablespoons chopped fresh rosemary, or thyme if preferred

All you need to do is:

  • Preheat the oven to 425°. Line a large baking sheet with parchment paper.
  • Place all the vegetables in a large mixing bowl, add the oil, salt, pepper, rosemary and give them a good toss. Arrange the mixture in a single layer on the baking sheet. If they don't all fit use two baking sheets.
  • Bake at 425° for 30-40 minutes or until all vegetables are tender and lightly browned.
  • Transfer roasted vegetables to a large serving platter. Garnish with a spring or two of fresh rosemary or thyme. Serve warm.

Enjoy these veggies as a side to a protein or serve center stage, with crusty bread, sweet butter, and an eye-healthy salad of arugula, baby beet greens, and baby kale.

Please note: Take note of the recommended cut size because the squash takes the least amount of time to cook, and the parsnips take the most.

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