Kick Start Metabolism with Low Carb Recipe

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12 Week Kick-Start Your Metabolism Program

This month we are featuring our 12 Week program to kick-start your metabolism and lay the foundation for successful long-term weight loss.


  • Have you tried diets and lost weight, but gained it all back once you stopped dieting?
  • Do you eat well and exercise but don’t seem to lose weight?
  • Do you feel tired? Sluggish? Crave sugar?

A properly functioning metabolism is the key to burning fat and losing weight. Within each cell of our body, we have an energy producing complex known as the mitochondria. It is here where energy is produced. There are so many different factors that affect how well our body burns fat to produce energy. Nutrient deficiencies, hormonal imbalances and food sensitivities can all lead to a sluggish metabolism.

Before starting any weight loss program it is important to get your body and metabolism ready to burn fat and lose weight. Our 12 week program includes a series of tests to determine how your metabolism is functioning.

Specifically Cortisol, DHEA, insulin, Thyroid hormone and food sensitivities are tested. A program is then designed by your Naturopathic Doctor to increase your metabolism, ensure you are eating appropriately for your metabolism and ensure your hormones are balanced. A series of vitamins and minerals are also administered by injection to increase a sluggish metabolism.
Successful long term weight loss requires a well balanced metabolic foundation. To achieve the best results from eating healthy and exercising, tune up your metabolism first!

Call us today for more information on our 12 week program!

Yours in health,

Dr Tasreen Alibhai ,ND

Monthly Recipe: Butternut Squash Soup

Thanksgiving is right around the corner – keep it healthy with this delicious, quick and easy soup recipe!

Recipe Source: Food Network



  • 1 (2 to 3 pound) butternut squash, peeled and seeded
  • 2 tablespoons unsalted butter
  • 1 medium onion, chopped
  • 6 cups chicken stock
  • Nutmeg
  • Salt and freshly ground black pepper


Cut squash into 1-inch chunks. In large pot melt butter. Add onion and cook until translucent, about 8 minutes. Add squash and stock. Bring to a simmer and cook until squash is tender, about 15 to 20 minutes. Remove squash chunks with slotted spoon and place in a blender and puree. Return blended squash to pot. Stir and season with nutmeg, salt, and pepper. Serve.



The Team at Vitalia Health Care

Dr Tasreen Alibhai, ND

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