Flat Tummy Cookies by Medical Weight Loss Philadelphia
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So you have been working with the best medical weight loss and diet doctors in Philadelphia and Bucks County and you have succeeded in losing 2 – 5 pounds a week for the past four weeks. Now, what are you to do? You, are going to celebrate of course!
And, that’s why I’m going to share with you now 2 of my favorite recipes that I totally love as rewards for when I am reaching my goals. The recipes are for Jumbo Oatmeal Cookies and Jumbo Sized Island cookies!
If this is your first time visiting our site and you would like more information about our medical weight loss program I invite you call us and schedule your free weight loss consultation. Call us now at 215-821-7336 and Lisa can schedule you for your complimentary weight loss consultation.
And now, here are the great recipes for our wonderful patients in our Philadelphia medical weight loss program and our Bucks County medical weight loss program.
*Jumbo Oatmeal Cookies
- Ingredients:
- Old-fashioned rolled oats- 3 cups
- All-purpose flour- ¾ cup
- Ground cinnamon- ½ tsp
- Ground allspice- ¼ tsp
- Ground cloves- ¼ tsp
- Salt- pinch
- Butter- ½ cup (1 stick)
- Packed light-brown sugar- 1 cup
- Large egg whites- 2
- Vanilla extract- 1 tsp
- Cinnamon chips- ¾ cup
- Sweetened dried cranberries (chopped)- ½ cup
Start by heating the oven to 375 degrees. As that heats, use a medium-sized bowl to mix together oats, flour, cinnamon, allspice, cloves, and salt. Now in a large bowl beat butter, brown sugar, egg whites (one at a time), and vanilla extract. Add oat mixture to butter mixture, as well as cinnamon chips and cranberries. Use a baking sheet coated in cooking spray. Place batter on sheet. (Should be a total of 6 cookies on each sheet, with a total of 24 cookies). Bake for 15 minutes, or until golden. Leave on baking sheet to cool for 2 minutes, then remove to rack to cool completely.
Nutrient value per cookie: 175 calories, 7 g fat, 4 g saturated, 3 g protein, 27 g carbohydrate, 1 g fiber, 27 mg sodium, 10 mg cholesterol
*Jumbo Island Cookies
- Ingredients:
- All-purpose flour- 1 ⅔ cups
- Baking powder- ¾ tsp
- Baking soda- ½ tsp
- Salt- ½ tsp
- Ground nutmeg- ¼ tsp
- Unsalted butter- 6 tbs (¾ stick)
- Light-brown sugar- ¾ cup
- Granulated sugar- ⅓ cup
- Mashed ripe banana- 1 cup
- Large egg- 1
- Vanilla extract- 1 tsp
- Semisweet chocolate chips- 2 cups or 1 bag (12 oz)
- Sweetened flaked coconut- 1 cup
- Chopped macadamia nuts- ¼ cup
Preheat the oven to 375 degrees. In a medium-sized bowl mix flour, baking powder, baking soda, salt and nutmeg. Next, in a large bowl, beat butter on medium-high speed for 2 minutes, or until creamy. Add in all sugars and mashed banana. Beat for 3 minutes, or until fluffy. Now beat in egg and vanilla. Change the speed to low. Add in flour mixture to butter mixture. Mix in chocolate chips, coconut, and macadamia nuts. Place 3 tablespoons of cookie 2 inches apart on a nonstick baking sheet. Should make 24 cookies. Bake for 10-12 minutes. Let cook on sheet for 1-2 minutes. Then remove to wire rack to cool completely. Enjoy!
Nutrient value per cookie- 197 calories, 10 g fat, 2 g protein, 29 g carbohydrate, 2 g fiber, 102 mg sodium, 17 mg cholesterol
I hope you enjoy these recipes as much as I do! And please be mindful of the calorie content and carbohydrate content in each cookie.
If you are a loved one need help with achieving your weight loss goals and even help with improving your overall health and wellness I invite you to call us now and schedule your totally free medical weight loss consultation. Call us now and Lisa can schedule you for your free consultation, call us at 215-821-7336.
In our medical weight loss program we use FDA approved medical weight loss pills and medications, vitamin B-12 injections therapy and we also have meal replacement shakes, thermal boosters, detox teas and everything else that can help you lose weight safely and even maintain your weight loss when you no longer need to take the weight loss pills and diet pills.
I almost forgot to tell you that are meal replacement shakes are gluten-free, carbohydrate free, sugar free and soy free. And that these shakes have helped me maintain my weight loss.Call us now at 215-821-7336 and schedule your free visit.
- Published in Diet Doctors in Philadelphia, Medical Weight Loss, Medical Weight Loss in Philadelphia PA, Medical Weight Loss Philadelphia, weight loss philadelphia
Sweet Treats To Blast Away Fat and Eliminate Hunger by Medical Weight Loss Philadelphia
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Today I am going to share with you 3 great low calorie recipes that are under 200 calories per serving. If you have never been to our weight loss center call us and schedule your free weight loss consultation. Call us at 215-821-7336.
The recipes are for Apple Raisin Muffins, Pumpkin Muffins and Banana Pecan Waffles.
Our son Noah will soon be home from College for the holiday break and my wife is already buying the ingredients for these recipes because they are his favorites. Your family will not believe that these recipes are for diet food so let me know how you and your family enjoyed them.
Here are the recipes:
*Apple-Raisin Muffins
- Ingredients:
- All-purpose flour- 2 cups
- Packed dark-brown sugar- ½ cup
- Baking powder- 1 tsp
- Baking soda- ½ tsp
- Ground cinnamon- ½ tsp
- Salt- ½ tsp
- Buttermilk- ¾ cup
- Unsweetened applesauce- ½ cup
- Large egg whites- 2
- Canola oil- 2 tbs
- Chopped peeled apple- 1 cup
- Dark seedless raisins- ⅓ cup
First set oven to 400 degrees. Spray 12 standard-size muffin-pan cups with cooking spray. In a large bowl mix together flour, brown sugar, baking powder, baking soda, cinnamon and salt. Form a well in the center. In a small bowl mix together buttermilk, applesauce, egg whites and canola oil. Add buttermilk mixture into well of flour mixture. Mix until moistened (do not overmix). Fold in apple and raisins. Add even amounts to each muffin cup. Bake for 25 minutes. Let cool on rack. Enjoy!
Nutrient value per muffin: 161 calories, 3 g protein, 1 g fiber, 3 g fat, 32 g carbohydrate, 221 mg sodium, 1 mg cholesterol
*Pumpkin Lovers Muffins
- Ingredients:
- Almond flour- 2 cup
- Packed light-brown sugar- ¾ cup
- Baking powder- 1 tbs
- Ground cinnamon- 1 tsp
- Ground ginger- 1 tsp
- Salt- ¾ tsp
- Ground allspice- ¼ tsp
- Unsalted butter (cut into pieces,chilled)- 3 tbs
- Liquid egg substitute- ¼ cup
- Canned solid-pack pumpkin puree (not pie filling)- ¾ cup & 2 tbs
- Nonfat milk- ⅔ cup
- Vanilla- 1 tsp
- Chopped pecans- 2 tbs
Preheat oven to 375 degrees. Use cooking spray on 12 standard-size muffin-pan cups and muffin-pan top. In a large bowl, mix together the brown sugar, allspice, ginger, cinnamon, salt, baking powder and flour. With 2 knives, if used as scissors you can cut butter until it appears as fine crumbs. Now in a small bowl, beat together egg substitute, pumpkin, milk, and vanilla until mixed. Add batter to muffin cups equally. Sprinkle pecans on top and bake for 25 minutes. Place muffins on rack to let cool slightly then enjoy!
Nutrient value per muffin: 179 calories, 4 g fat, 2 g saturated, 4 g protein, 32 g carbohydrate, 2 g fiber, 291 mg sodium, 8 mg cholesterol
*Banana-Pecan Waffles
- Ingredients:
- All-purpose flour- 1 ¾ cup
- Sugar- 1 tbs
- Baking powder- ½ tsp
- Baking soda- ½ tsp
- Ground cinnamon- ½ tsp
- Salt- ¼ tsp
- Mashed banana (2 small)- ¾ cup
- Large egg whites- 2
- Large whole egg- 1
- Vegetable oil- 1 tbs
- Buttermilk- 1 cup
- Vanilla extract- 1 tsp
- Pecans (toasted,finely chopped)- ¼ cup
Toppings (optional): Butter, sugar free maple syrup, sliced bananas, chopped pecans.
Start by heating a nonstick standard waffle iron. Now in a large bowl mix together flour, sugar, baking powder, baking soda, cinnamon, and salt. In a medium-sized bowl mix together banana, egg whites, whole eggs, oil, buttermilk, vanilla, and pecans. Create well in center of flour mixture, placing banana mixture inside. Quickly stir until flour mixture is moistened. Spray waffle iron with cooking spray, then add ⅓ cup of batter. Cook as instructions tell you. Add toppings you desire and enjoy!
Nutrient value per waffle: 193 calories, 6 g fat, 6 g protein, 30 g carbohydrate, 2 g fiber, 230 mg sodium, 28 mg cholesterol
Please come back to this blog section next week because every week we add more great recipes that are keys to losing weight and improving overall health and wellness.
*Source These recipes were taken from Eat what you love and lose by Peggy Katalinich. It’s a great cookbook and has lots of great low calorie recipes.
Low Calorie Comfort Food Recipes for The Winter To Lose Weight and Keep It Off
Hello everyone. Here are two delicious winter time recipes that are perfect for comfort foods and because they are low in calories they will help you lose weight and keep it off.
If you are new to our medical weight loss center just call us and schedule your free weight loss consultation. Call 215-821-7336 and schedule your appointment now.
Here are the 2 low calorie recipes I promised you:
Avocado Soup*
This is a phenomenal recipe it makes 6 servings and each has 64 cal, 5 g of fat, 5 g of carbohydrates in 2 g of protein.
- The ingredients are:
- 2 small peeled and seeded avocados – cut up
- 1/2 cup of seeded and peeled chopped cucumber
- 1/3 cup of chopped onions
- 1/4 cup of shredded carrots
- 14.5 ounces of reduced sodium chicken broth
- 1.5 cups of water with several dashes of hot pepper sauce
- 1/8 teaspoon of salt
- 1/2 teaspoon of paprika
- 1/3 cup of refrigerated fresh salsa
- snipped fresh cilantro
For this recipe we’re going to start by combining the avocados, onion, carrots, cucumber, garlic and the chicken broth in a blender and blend until everything is nice and smooth. Next add the water, hot pepper sauce and salt and cover this again and blended until everything is combined nicely and it’s creamy and smooth. Then all you have to do is pour the mixture into a large bowl or Tupperware container and cover and refrigerate this for several hours. I usually like making this a day of head of time so we are enjoying a nicely chilled avocado soup when we do eat it. When you are ready to serve all you have to do is spoon the soup into your soup bowls and then sprinkle each serving way after paprika, salsa and snipped cilantro.
Black Bean and Chicken Pesto Wraps*
This is a great recipe that makes approximately 4 servings each of them having approximately 300 cal, and 35 g of carbohydrate.
- The ingredients are:
- 15 ounce can of no salt added black beans – rinsed and drained
- 1/2 cup of loosely packed cilantro leaves
- 1/4 cup of chopped onion
- 3 tablespoons of lime juice
- 1 teaspoon of chili powder
- two cloves of garlic minced
- 1 teaspoon of crushed red pepper
- 1/8 teaspoon of salt
- 12 ounces of skinless boneless chicken breast sliced in half and cut into strips
- 1/2 teaspoon of dried oregano – crushed
- 1/8 teaspoon of salt
- 2 teaspoons of olive oil
- 4 multigrain flatbread wraps
- 2 cups of fresh shredded fresh spinach
- one small red pepper – cut into bite-size strips
In a bowl let’s combine the beans, onion, cilantro, 1 tablespoon of the lime juice, 1/2 teaspoon of the chili powder, the garlic, crushed red pepper and 1/8 teaspoon of salt. Mash all of this together until it’s just about smooth. You can use anything you like to mash this I use a potato masher. Then just set this on the side. In another bowl toss the chicken breast strips with the rest of the chili powder, oregano and remaining 1/4 teaspoon of salt. Mix this nicely together so that the chicken absorbs all of the spices. Then you want to use a large skillet and cook the chicken in oil over medium – high heat for 4 – 5 minutes or for long as it takes for the chicken to be thoroughly cooked so that there is no pink remaining. After that remove from the heat and stir in the leftover 2 tablespoons of lime juice. To make the wraps all you have to do is spread the bean mixture evenly on each of the 4 wraps. Then top with the spinach, sweet pepper strips and the chicken and just roll them up and enjoy.
I hope you enjoy these recipes as much as I do.
For your free medical weight loss consultation call us at 215-821-7336 and schedule your consultation.
Fat Burning Hunger Killing Sweet Snacks
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Hi everyone, today I’m going to give you one of my favorite sweet treat recipes. I am going to give you the recipe for an awesome totally delicious peanut butter cup.
The best part about this recipe is that it tastes great and is low in carbohydrates and low in sugar. So if I ever get unusually hungry and craving something sweet I just eat one or two of these and my cravings go away.
If you are new to our medical weight loss program and you would like more information on our medically supervised weight loss program just call us and schedule your free medical weight loss consultation. Call us at 215-821-7336 and you can schedule your weight loss evaluation for any of our office locations.
Now here is that awesome recipe I told you about:
Low Carbohydrate Chocolate Peanut Butter Cups
Ingredients:
coconut oil – 2 tablespoons
unsalted grassfed butter – 2 tablespoons
all natural organic (preferably sugar free) peanut butter – 4 tablespoons
cocoa powder – 3 teaspoons
stevia – 3 green packets
vanilla extract or any other sugar free flavor (I really like caramel so I use a sugar free caramel syrup quite often)- 1 teaspoon
Full fat cream cheese one and a half tablespoons
Instructions:
If you have a hand mixer or blender I suggest that you use it for this recipe. Start by adding all of the ingredients into a microwavable save container and use your hand mixer to blend everything together. After everything is mixed nicely place it in your microwave and set this for 20 seconds. Then let it cool down, mix everything again and then place it back in the microwave for approximately 10 more seconds. At this point if it is too chunky or thick stir everything again and then set it back in the microwave for approximately all 10 – 30 seconds. After that take it out of the microwave, please make sure that you do not burn yourself. And pour the mixture into a mini cupcake pan. This many cupcake pan should have a serving size of 12. After pouring the mixture evenly into the 12 sections place it in your freezer for at least one hour. This recipe will make 12 many chocolate peanut butter cups and each of them will have approximately 1.25 grams of carbohydrates, approximately 7 grams of fat and about 1 gram of protein.
I really do hope you enjoy this recipe is much as I do. It is one of my go to snacks. And I really love that it taste just like a regular peanut butter cup but it does not have all of the bad sugar and carbohydrates. This is great for me because as a diabetic I have to be really careful when it comes to the sugars and amount of carbohydrates that I eat during the day.
If you, a family member or friend need help achieving your weight loss goals or even would like some extra help improving your overall health and wellness call us for your free consultation. Call us at 215-821-7336.
On another note, I would just like to mention that the majority of our weight loss patients come from referrals from their family doctors, bariatric surgeons, even other medical weight loss doctors and weight loss programs located in Philadelphia and the Tri-County area and especially from happy patients that have successfully lost weight with our program.
We appreciate these referrals and we take it very seriously to do our best to help you lose weight and improve your health. There are a multitude of a weight loss pills, appetite suppressant medications, diet pills and even more weight loss supplements that can be recommended or prescribed. So, if you have been treating with another weight loss Dr. and they have referred you to our office it is important that you know the medications that you have been taking.
When you come into our office you will be evaluated by our medical healthcare providers and they will work with you and give you the weight loss medications that they believe will help you get the best results. In addition to that; we will also review a sensible healthy meal plan to facilitate your weight loss. Taking the appetite suppressant medications should help decrease your hunger and your cravings but you still need to make the right food choices. And that is why we spend so much time with you reviewing the eating plan that we believe will work best for you.
Here is a list of medications that are used in the treatments of helping people lose weight and treating obesity:
Phentermine
Adipex
Bontril
Phendimetrazine
Belviq
Qsymia
Topamax
Topiramate
Contrave
Saxenda
Xenical
Tanzeum
Suprenza
Orlistat
Lorcaserin
Didrex
Benzphetamine
Diethylpropion
Bupropion hydrochloride – naltrexone hydrochloride
Liraglutide
Two Low Calorie Recipes for Weight Loss in Philadelphia
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Hi this is Dr. Kenny and here our 2 great low calorie recipes we made this week. But if you are not part of our Philadelphia Medical Weight Loss Program let me give you some information about our weight loss clinic.
We are a Doctor supervised weight loss clinic and that means we our a weight loss team consisting of Medical Doctors, Physician Assistants, Nutritionist and even Holistic Medicine Specialists all working together to help you achieve your weight loss, health and wellness goals.
Our program covers everything from giving you the appropriate weight loss medications, the best nutrition plan and safe physical activity recommendations.
Here is a list of some of the weight loss pills and appetite suppressant medications that are used in our Philadelphia Medically Supervised Prescription Weight Loss Program:
- Phentermine
- Adipex
- Bontril
- Phendimetrazine
- Belviq
- Qsymia
- Topamax
- Topiramate
- Contrave
- Saxenda
- Xenical
- Tanzeum
- Suprenza
- Orlistat
- Lorcaserin
- Didrex
- Benzphetamine
- Diethylpropion
- Bupropion hydrochloride – naltrexone hydrochloride
- Liraglutide
Now here are the great Low Calorie Recipes we made this week:
*Beef and Broccoli Stir-Fry
- Ingredients:
- Small boneless sirloin steak- 1
- Cornstarch- 1 tbs
- Olive Oil- 1 tbs
- Large clove garlic (minced)- 1
- Fresh ginger (grated, peeled)- 1 tsp
- Salt- ¼ tsp
- Black pepper- ⅛ tsp
- Bunch broccoli- 1
- Uncooked white rice- 1 cup
- Shiitake mushrooms (stems removed, caps cut)- ½ lbs
- Teriyaki sauce- ⅓ cup
- Salted cashews (chopped)- 2 tbs
Start by cutting steak into ¼ inch strips, then add to a large bowl along with cornstarch, oil, garlic, ginger, salt, and pepper. Cover and refrigerate for 30 minutes. As that sits, cut broccoli stalks and remove any stems. Cut the head into florets. Cook stalk and florets in a pot of salt water for 2 minutes. Then drain and put in bowl. Next cook rice as is recommended on package. When almost cooked, put the rice in a large skillet coated in cooking spray over med-high heat. Add mushrooms to skillet, cook for 5 minutes. Then add broccoli as well. Switch heat to high and add meat to skillet, stir-fry 2-3 minutes. Add teriyaki sauce to the mix, heat through. Sprinkle cashews over finished product and serve with rice. Enjoy!
*Italian Bread Pepperoni Pizza
- Ingredients:
- Italian bread- 1 loaf (split in half horizontally)
- Bottled fat-free pasta sauce- 1 ½ cup
- White mushrooms (thinly sliced)- ¼ lb
- Turkey pepperoni (finely chopped)- 2 oz
- Coarsely shredded part-skim mozzarella (6 oz)- 1 ½ cup
- Dried oregano- 1 tsp
- Salt- pinch
- Pepper- pinch
- Grated parmesan cheese- 2 tbs
Begin by heating the oven to 400 degrees. Place bread halves on baking sheet (cut side up). Pull out soft pieces of bread to make center concave. Spread on ½ cup pasta to each half. Add mushrooms over-top sauce. As well as pepperoni, oregano, mozzarella, salt, and pepper. Top off with remaining pasta sauce. Bake for 15 minutes, or until browned. Take out, sprinkling parmesan on top. To make into slices, cut each on an angle. Enjoy!
Nutrient value per serving: 312 calories, 9 g fat, 18 g protein, 40 g carbohydrate, 3 g fiber, 952 mg sodium, 30 mg cholesterol
I hope you enjoy these recipes and if you need help with your weight loss call and schedule your free weight loss consultation. Call 215-821-7336 and schedule your free medical weight loss consultation now.
Weight Loss Doctors in Philadelphia
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Hello everyone Dr. Kenny here; as weight loss Doctors in Philadelphia our main goals are to help you lose weight safely and to improve your health. This is why in addition to giving you the best weight loss pills, diet pills and appetite suppressant medications, we give you a sensible eating plan to help you lose weight.
A nice side effect of people losing weight is that lots of other health issues like high blood pressure, diabetes and thyroid problems seem to improve. This is why we spend so much time with you reviewing what you should be eating and explaining why. The reasons why people lose weight with our medical weight loss programs is because of the high quality appetite suppressant medications we use and because of the education we give our patients. Our patients know what, why and when they should be eating and this is the key to their success.
This is why we score so highly in Medical weight loss clinic reviews.
Mia, who is one of our superstar weight loss patients asked me if we had some really good recipes for a butter cream and recipe for a quick breakfast for those mornings when there is never enough time to prepare a breakfast.
So here are 2 recipes. One is for a pralines and vanilla butter cream and the other is a nice chia seed pudding that can be eaten for breakfast or any other time of the day.
This is one of my most favorite low carb recipes. It is a low-carb version of a pralines and vanilla buttercream. This recipe makes about 4 servings and each of them has approximately 2 g of carbohydrates per serving.
- Pralines and Vanilla Buttercream
- Ingredients:
- 1/2 pound of unsalted butter
- vanilla extract – 2 teaspoons
- soy sauce – 1 – 2 teaspoons
- to make this recipe a little bit more sweet you can add 1 – 2 teaspoons of a sugar substitute such as Stevia or swerve and even erythritol.
Directions:
First we are going to take 2 ounces of the butter and heat it in a small saucepan until it foams up a bit and you will see golden brown speckles. Just make sure they you do not burn the butter. Just before you start to see the golden brown speckles add your soy sauce and mix everything well. The addition of the soy sauce to the recipe gives it a very unique delicious flavor. Plus it also adds to the beautiful coloring of our cream.
The next step is to pour the butter and soy sauce combination into a pans and blend in the rest of the butter a little at a time, and add your sweetener to this as well and continue to blend – mix until all of the butter is blended and has nice fluffy peaks. You can either do this by hand or if you have a blender it makes the process much more easy. When this is finished just add the vanilla extract and once again stir everything together.
This recipe is so tasty that sometimes I will have just this by itself as a dessert or as a snack. What you can also add it over top of pancakes, waffles and almost anything that you could think of. You can also add ginger, cinnamon, cocoa and even some fruit to this and enjoy it as a snack.
If you are one of our weight loss patients you know that most mornings my breakfast is a nice cup of coffee with some half-and-half or heavy cream and a packet Stevia with an added teaspoon of coconut butter. But there are some mornings that I just need to eat something a little bit more than a cup of coffee. Personally I really like to have a low-carb type of pudding for a quick and easy breakfast. So one or two nights a week we will make this pudding and then just let it sit in the refrigerator overnight for whenever I am really hungry in the morning.
This is really one of the easiest recipes that we make, And it only takes about 5 minutes to prepare. Now remember you should let this refrigerate for 4 hours or more; that’s why we like to make it at night.
So here is the recipe for my Chia pudding:
This recipe makes one serving and it has approximately 5 g of carbohydrates.
- Ingredients:
- three-quarter cup of unsweetened coconut milk
- Chia seeds – 2 tablespoons
- vanilla extract – 1/2 teaspoon
Directions:
Mix all ingredients together in a saucepan and stir it well. When it’s totally mixed just pour in into a jar and let it sit in your refrigerator preferably overnight. Just make sure that you refrigerate this for at least four hours otherwise it will be to liquid for you to enjoy. The next morning just open up the refrigerator and you can spoon the pudding into a bowl. I will usually add a little bit more of the coconut milk and just eat it that way or sometimes I will just add a little bit of fruit. Also I do enjoy adding a bit of unsweetened cocoa powder, ginger or cinnamon to this in the morning.
For more information on our medical weight loss program just call us at 215-821-7336 and we can answer any questions you may have.
Philadelphia Diet Doctor’s Recipes To Fill You Up and Slim You Down
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We all know that our weight loss pills, appetite suppressant medications and Vitamin B12 injections help reduce your appetite and cravings and that when combined with our sensible eating plans our patients have loss as much as 2-5 pounds a week.
If you would like more information on our medical weight loss program just call us and we will answer all your questions and then you can schedule your free weight loss consultation. Call us at 215-821-7336
Here are 2 more great recipes under 200 calories to help you lose weight.
Low-Carb Pancakes and Syrup*
This is another one of my favorite recipes. It takes about 10 minutes to prepare everything and then of course you have to add the cooking time for cooking each of the pancakes. This recipe makes 12 pancakes and one serving size is considered three pancakes. Try to make the pancakes the size of about 5 inches.
- Ingredients:
- 3 large eggs – separate the yellow from the white
- protein powder – 2 tablespoons of either egg white protein or any other type of protein powder that you like. Just make sure that it does not contain a lot of sugar and carbohydrates. That’s why I prefer egg white protein because it’s very low in carbs and in sugar.
- 1 teaspoon of vanilla extract – you could really use any flavor that you prefer
- Stevia or swerve – 1 teaspoon
- Coconut oil or organic respite voter – we use this to coat our pan
- 1/2 cup of our delicious brown butter syrup – for pouring over top of our pancakes
We begin by whipping the egg whites in a bowl for several minutes until they become very stiff. After that blend in the yolks, vanilla extract, Stevia and your protein powder.
Heat the coconut oil or the unsalted butter over top a medium – high heat then when it’s hot take 1/4 cup of the batter and pour it into your pan. (When my wife does this the pancakes always seem to be in perfect shape but for some reason when I do it I need to use a utensil to make it into an almost perfect circle.)
Then just fry the pancake until it’s a golden brown on both sides. This usually takes about 2 minutes per side. After that remove the pancake from the heat and set it aside on a plate and cover it to keep it nice and warm. Then just repeat this process until there is no more batter left. I usually need to add a bit more butter or coconut oil between cooking each pancake.
When you have cooked all of the batter just place the pancakes on individual serving plates and pour the syrup over top. Remember a serving size is three pancakes and each serving has approximately 175 cal, 13 g of fat, 8 g of protein, 0.6 g of carbohydrates in 0 g of fiber.
Brown Butter Syrup*
This is the recipe for the syrup to pour over top of your pancakes or anything else that you would like to use syrup with. It only takes about one minute to mix everything together and then it takes about another five minutes for it to cook. This recipe makes one and a half cups of syrup and usually 2 tablespoons are considered a serving size. Each serving has approximately 75 cal, 8.4 g of fat, 0.2 g of protein 0.2 g of carbohydrates in 0 g of fiber.
- Ingredients:
- unsalted butter – 1 stick
- 1/2 cup of swerve – you can use any others sugar substitute for this recipe, but I prefer to use swerve. It tastes just like real sugar and it doesn’t have that aftertaste that most other products have. Also, if you consume a large quantity of some of the other sugar substitutes like xylitol you may experience some stomach upset (and possibly diarrhea).
- Cream cheese – 1 ounce
- unsweetened almond milk or coconut milk – 1/2 cup
- 1 teaspoon of maple extract
- 1/4 teaspoon of sea salt
First we take a large saucepan and heat the butter over high heat, stirring it every few seconds. The butter will start to foam up towards the top of the pan and it will then fall back down. You will start to see quite a few brown flecks and that is when you should remove it from the heat.
Remove the pan from the heat and stir in the swerve until it’s nice and smooth. At this point you can mix in the cream cheese and stir until it’s smooth and then stir in the almond milk, maple extract and the salt.
Now set the pan aside and let it cool down a bit and then pour the mixture into a glass jar. It can stay fresh in the refrigerator for 2 weeks. Now, because of the ingredients, it will become thick while it is in the refrigerator. So when you are ready to use it you can just reheat it in a microwave or by placing it in a pan and heating it over a flame on your stove-top.
I hope you enjoy these recipes and if you need help losing weight call us and schedule your free medical weight loss consultation. Call 215-821-7336 and schedule your consultation now.
*Recipes are from the ketogenic cook book by jimmy Moore and Maria Emmerich. It should be part of your cooking library.
5 Recipes Under 200 Calories to Satisfy Your Sweet Tooth
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Our weight loss pills and appetite suppressant medications (Phentermine, Adipex, Bontril, etc…) do an excellent job of helping to control your hunger but you still need to eat.
So here our 5 more great dessert recipes that are each under 200 calories per serving to help you enjoy the sweetness of life.
*Ginger Cupcakes
- Ingredients:
- All-purpose flour- 1 ½ cups
- Granulated Sugar- ⅓ cup
- Packed light-brown sugar- ⅓ cup
- Candied ginger (finely chopped)- 3 tbs
- Ground cinnamon- 1 ½ tsp
- Baking powder- 1 ¼ tsp
- Ground cloves- ½ tsp
- Salt- ½ tsp
- Light molasses- ¼ cup
- Bottled prune puree- ¼ cup
- Low-fat milk- ¼ cup
- Olive oil- 3 tbs
- Large egg whites- 2
- Large whole egg- 1
Start by heating the oven to 350 degrees. Place 12, 1 ½ in cupcake liners inside a muffin-pan. In a medium-sized bowl mix together flour, granulated sugar, brown sugar, ginger, cinnamon, baking powder, cloves and salt. In a large bowl mix together molasses, prune puree, milk, olive oil, egg whites, and whole egg. Fold in flour mixture until moistened and spoon evenly into muffin-pan cups. Now bake for 20-25 minutes, until toothpick comes out the center clean. Remove cupcakes from pan onto racks and let cool. Enjoy!
Nutrient value per cupcake: 178 calories, 4 g fat, 3 g protein, 33 g carbohydrate, 1 g fiber, 173 mg sodium, 18 mg cholesterol
*Tiramisu
- Ingredients:
- Fat-free cream cheese- 6 oz
- Confectioners’ sugar- ¼ cup
- Unsweetened cocoa powder- 2 tbs
- Low-fat milk- 2 tbs
- Ground cinnamon- ½ tsp
- Vanilla extract- 1 tsp
- Frozen non dairy nonfat whipped topping (thawed)- ½ cup
- Ladyfingers- 8 (split into 16 halves)
- Strong black coffee- ½ cup
- Semisweet chocolate (grated)- 1 square
To make this dessert you’ll want to use a medium-sized bowl. Beat together cream cheese, confectioners’ sugar, cocoa powder, milk, cinnamon, and vanilla until it becomes smooth. Then add ¼ cup of whipped topping. At bottom of dessert glass place 2 ladyfingers. Brush 1 tbs of strong black coffee along, spread 2 tbs cream cheese mixture, top with 2 more ladyfingers, coffee, and cheese mixture. Add 1 tbs of whipped topping. Now repeat steps with remaining ingredients to make 3 more desserts. Sprinkle chocolate over finish product then refrigerate for 1 hour. Enjoy!
Nutrient value per serving: 181 calories, 4 g fat, 9 g protein, 27 g carbohydrate, 2 g fiber, 263 mg sodium, 56 mg cholesterol
*Brownies
- Ingredients:
- Unsweetened chocolate (cut into 1 in pieces)- 3 oz
- Bottled prune puree- ½ cup
- Large egg whites- 3
- Sugar- 1 ¾ cups
- Salt- 1 tsp
- Low-fat milk- ¼ cup
- Vanilla extract- 1 tsp
- Cake flour (not self-rising, sifted)- 1 cup
- Unsweetened cocoa powder- 3 tbs
Begin by preheating the oven to 375 degrees. Spray cooking spray inside a 9 x 9 x 2 in baking pan. Melt chocolate then scrape it into a medium-sized bowl. Add prune puree, egg whites, sugar, salt, milk, and vanilla into chocolate. Beat until mixed. Stir in cocoa powder and flour. Spread in pan evenly and bake for 30-35 minutes, or until top is spongy feeling. Keep inside pan and let cool. Cut into 16 squares and enjoy!
Nutrient value per brownie: 150 calories, 3 g fat, 2 g protein, 31 g carbohydrate, 2 g fiber, 159 mg sodium
*Berry Blondies
- Ingredients:
- Premium white baking chocolate (chopped)- 6 oz
- Unsalted butter (cut into pieces)- 5 tbs
- Large eggs- 2
- Sugar- ⅔ cup
- Vanilla extract- 1 tsp
- All-purpose flour- 1 ⅓ cup
- Baking powder- 1 tsp
- Salt- ½ tsp
- Fresh raspberries- 1 cup
- Fresh blueberries- 1 cup
Start by heating the oven to 325 degrees. Place foil inside a 9 x 9 x 2 in baking pan. Spray with cooking spray. Melt together white chocolate and butter together in a metal bowl over slightly simmering water. Stir until smooth then let cool. Beat together eggs, sugar, and vanilla in a large bowl for 3 minutes on medium speed. Change the speed to low and beat chocolate into mixture until it’s all combined. Sift baking powder, flour, and salt in a bowl. Then beat into chocolate mixture. Spread evenly throughout pan. Add berries on top and bake for 45-50 minutes, or until top is slightly browned. Keep in pan and let cool. Enjoy!
Nutrient value per blondie: 181 calories, 8 g fat, 3 g protein, 25 g carbohydrate, 1 g fiber, 124 mg sodium, 39 mg cholesterol
*Irish Pots de Creme
- Ingredients:
- Large egg yolks- 6
- Sugar- ¼ cup
- Milk- 1 ¾ cups
- Irish cream liqueur- ¼ cup
- Vanilla extract- ½ tsp
- Ground nutmeg- ⅛ tsp
Begin by heating the oven to 325 degrees. In a medium-sized bowl whisk egg yolks and sugar until well blended. In a small sauce pan heat milk until simmers, then remove from heat. Mix a small amount of hot milk into the yolk mixture. Continue to whisk yolk mixture into hot milk sauce pan. Now stir in vanilla and liqueur. Use a fine-mesh sieve while pouring milk mixture into a 4-cup glass measure to keep out any cooked egg. Divide milk mixture evenly into 4 oz custard cups. Sprinkle nutmeg on top then place on 9 x 9 x 2 in baking dish inside oven on middle rack. Make sure to put hot water into baking dish, fill until it’s halfway up the sides of cups. Bake for 35 minutes. Remove from baking dish. Place in refrigerator for 3 hours or overnight. Enjoy!
Nutrient value per serving: 170 calories, 9 g fat, 5 g protein, 14 g carbohydrate, 52 mg sodium, 224 mg cholesterol
If you need help losing weight call us now to schedule your free medical weight loss consultation. Call 215-821-7336
Philadelphia medical doctor weight loss program uses prescription weight loss diet pills appetite suppressant medicines: Phentermine,Adipex,Bontril,Phendimetrazine,Belviq, Qsymia,Topamax,Topiramate,Contrave,Saxenda,Xenical for quick weight loss
- Medical Weight Loss Philadelphia
- 7439 Frankford Ave
- Philadelphia, PA 19136
- (215) 821-7336
*These recipes were taken from Eat what you love and lose by Peggy Katalinich. It is a really great cook book and I really enjoy the recipes. It’s a great addition to your cook book library.
Low Carb Taco Recipe by Medical Weight Loss Philadelphia
Medical Weight Loss in Phila
This is a fantastic recipe for one of my most favorite comfort food dishes.
Especially now that it’s going to be cold outside there is nothing like a hot taco salad to satisfy the hungriest of appetites and make you feel good all at the same time.
Taco Salad*
This recipe makes approximately 6 servings each of them has about 360 cal, 29.5 g of protein, 9.6 g of fat and 2.3 g of fiber.
- The ingredients are:
- Ground beef – three-quarter pound
- Diced yellow onion – 2 tablespoons
- Chopped green and red bell peppers – 1 cup
- Taco seasoning – 1 tablespoon (see the recipe below or use a premade seasoning)
- Chopped fresh cilantro – 1/4 cup
- Chopped red leaf lettuce – 4 cups
- Diced yellow tomatoes – 2 cups
- Shredded sharp cheddar cheese – 1 cup
- Chopped green onions – 1/4 cup
- Sliced black olives – 1/4 cup
- Sour cream – 6 tablespoons
In a very large skillet cook the beef, yellow onion and bell pepper with the taco seasoning over medium heat until the beef is browned nicely, make sure that you are starting the meat so that it starts to crumble. Then add the cilantro and salsa and lower the heat to a low simmer to keep it warm. Until you are ready to serve it. Divide this mixture evenly amongst six serving plates and sprinkle over top the diced tomatoes, cheese, black olives and green onions. You can even top this with the sour cream if you like.
Taco Seasoning Recipe*
This is a quick and easy recipe that you could sprinkle over top almost anything.
- Ingredients:
- chili powder – 2 tablespoons
- ground cumin – 1 tablespoon
- Sea salt – 2 teaspoons
- fresh ground black pepper – 2 teaspoons
- paprika – 1 teaspoon
- ground coriander – 1 teaspoon
- garlic powder – 1/2 teaspoon
- onion powder – 1/2 teaspoon
- red pepper flakes – 1/2 teaspoon
- ground dried oregano – 1/2 teaspoon
- optional – 2 teaspoons of sugar substitute
Now all that you have to do is combine the ingredients in a large all until everything is mixed together nicely. You can stir this in an airtight container. Make sure that you keep it stored away from the heat and the light. And usually this will stay fresh for approximately 2 months.
If you need help with your weight loss or just have questions on how to improve your overall health and wellness call us and schedule your free weight loss consultation. Call us at 215-821-7336
*Source: the ketogenic cook book by Jimmy Moore and Maria Emmerich. Give it a look for some great recipes.
How To Eat Your Cake and Lose Weight Too by Medical Weight Loss Philadelphia
medical weight loss in philadelphia
In our medical weight loss program our philosophy is that eating a little bit of everything in moderation is the key to successfully losing weight and keeping it off.
When people try to stop eating a certain type of food, often times they will lose weight quickly but when they start eating that particular food again they gain all of the weight back. That’s why in our weight loss program we allow you to eat almost every type of food group and we teach you what the best choices are from each food group.
The appetite suppressant medications do a wonderful job of decreasing your appetite but you still have to eat and make the proper food choices. That is why we spend so much time reviewing good healthy nutrition with you and it’s also the reason why we are constantly updating this website with great recipes for all different types of food.
And today, I’m going to give you a great tasting low carbohydrate recipe for cinnamon swirl cheesecake. This recipe will give you a cake that you can cut into 12 servings. Each serving will have 12 g of protein, 6 g of carbohydrates, 250 cal and 1.2 g of fiber.
*Cheese Cake Recipe
Please use a 8 inch spring form pan for this recipe.
- Ingredients:
For the crust:
Unsalted butter – 3 1/2 tablespoons
Chopped unsweetened baking chocolate – 1 1/2 ounces
Powdered erythritol – 1/3 cup
Stevia – 1 teaspoon
1 large egg – beaten
Ground cinnamon – 2 teaspoons
2 teaspoons of vanilla extract
Sea salt – 1/4 teaspoon - For the filling:
Softened cream cheese – 32 ounces
Stevia – 1 teaspoon
unsweetened almond milk – 1/2 cup
2 teaspoons of vanilla extract
1/4 teaspoon of almond extract
1/4 teaspoon of sea salt
3 large eggs - For the cinnamon swirl:
Unsalted butter – 6 tablespoons
Powdered erythritol – 1/2 cup
1/2 teaspoon of Stevia
2 teaspoons of vanilla extract
Ground cinnamon – 1 tablespoon
Sea salt – 1/4 teaspoon
First preheat the oven to 325°F and spray and 8 inch spring form pan with nonstick cooking spray and line it with baking parchment paper.
To make the crust first brown the butter by putting it in a saucepan and heat over medium – high heat, stirring frequently. When the butter finally starts to phone and has brown flex remove it from the heat and let it cool down for approximately 11 minutes. After it has cooled add the chocolate to the butter, stirring it continuously.
Once the chocolate is melted stir in the erythritol and Stevia. When everything is mixed nicely let it cool in the refrigerator. Once this has cooled down in the refrigerator you can add the egg, salt, vanilla extract and cinnamon. Mix everything together nicely and then pour this mixture onto the parchment paper that is lining the bottom of your springform pan. Then spread this evenly over the entire bottom.
To make the filling and able mixed together the cream cheese, Stevia, almond milk, erythritol, vanilla extract, almond extract and the salt until everything is mixed together nicely. You can use a hand-held mixer or a stand mixer for this process. Next add the eggs one by one while you are mixing the batter on low speed. When you have added and blended in all three of the eggs pour half of this mixture into your springform pan. You are pouring this over top of the crust.
To make the cinnamon swirl heat the butter in a saucepan and start continuously until the butter starts to phone and those beautiful brown flex appeared. Then stir in the vanilla extract, cinnamon, salt, Stevia and erythritol. When everything is combined nicely with remove it from the heat and let it cool down a bit.
Next spoon half of the cinnamon swirl on top of the cheesecake mixture that is already in the spring form pan. Now take a nice and twirl in this cinnamon swirl through the cheesecake batter to give it that marble look. Make sure that you go deep into the cheesecake batter because you want the cinnamon swirl to spread all the way to the bottom of the cake.
Then over that pour in the rest of your cheesecake mixture and cover with the cinnamon swirl topping once again and then mix in with a knife for that marble effect.
Now you have to set up a water bath. Wrapped heavy-duty aluminum foil call you around the bottom and along the sides of the springform pan. We do this to prevent the water from leaking into our cake. Then place the cheesecake in any type of baking pan with sides and place the pans into your oven. Then pour hot water into your roasting pan until it comes halfway up the sides of your springform pan.
Let this speak for approximately 50 minutes or for as long as it takes until the center is almost set. Then remove it from the oven and let it cool down completely before removing it from the pan. Then let it sit in your refrigerator for at least 5 hours before serving. We have made this recipe quite a few times and I have eaten it before letting it cool down for five hours in the refrigerator and I have also eating it after we have let it refrigerate overnight. And I can tell you from my personal experience that it tastes much better when you let it refrigerate overnight.
I hope you enjoy this recipe is much as I do. At least once a week we update this site with new delicious recipes that are going to be low-calorie and/or low-carb – low sugar. So please visit the site at least once a week. If you need help with your health and wellness or even losing weight call us and schedule your free consultation at 215-821-7336.
*Source: the ketogenic cook book by jimmy Moore and Maria Emmerich. Give it a look for some great recipes.