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.
- Published in Diet Doctors in Philadelphia, Medical Weight Loss, Medical Weight Loss in Philadelphia PA, Medical Weight Loss Philadelphia, weight loss philadelphia
I Can’t Believe It’s Not Real Mac & Cheese – Low Carbohydrate Weight Loss Recipe
medical weight loss philadlephia
Hi everyone Dr. Kenny here and we just made this recipe for lunch and it was so delicious I had to stop everything that I was doing and put this recipe up for you.
It’s a low-carb version of macaroni and cheese.
This is a recipe that I really love because it gives you the great taste of cheese and the texture of macaroni.
But the best thing that I love about this recipe is that it does not give you all of the carbohydrates and all of the sugar and it does not spike my blood sugar like normal mac & cheese does. So give this recipe a try and let me know what you think of it the next time I see you in the office.
And if you are not one of our weight loss patients and you would like to come in for a free weight loss consultation just call us at 215-821-7336 and schedule your free consultation now.
So here is the recipe and I call it:
*I Can’t Believe It’s Not Real Mac & Cheese – Low Carbohydrate Recipe*
The ingredients are:
- ¼ cup of unsalted butter
- 4 cups of thinly sliced cabbage or two 7 ounce packages of miracle noodles. Just make sure that you cook the noodles and drain them.
- Cream cheese – 3 tablespoons
- ¼ cup of vegetable broth
- shredded sharp cheddar cheese – 4 ounces
- grated Parmesan cheese – ¼ cup
- Sea salt – to taste
- black pepper – to taste
We begin by putting the butter and the sliced cabbage into a saucepan and set this over medium heat until the cabbage becomes tender, this usually takes about 13 – 15 minutes. Make sure that you are stirring this so it does not burn. Then just removed from the heat and set this on the side. If you are using miracle noodles instead of the sliced cabbage just place them in a sauté pan with butter to warm them up for a minute or so, and then put them on the side.
Now to prepare our cheese sauce just put the butter in a nice sized saucepan and heat over medium heat until the butter is melted. Next stir in the broth and the cream cheese and continue to stir this until it becomes thickened. This normally takes about two minutes. Then reduce to low heat then add the cheddar cheese and the Parmesan cheese. Continue stirring this while you are cooking it until the cheese is melted then add the salt and the pepper to taste. Then just remove this cheese sauce from the heat and pour over your cabbage and mix everything nicely to combine it. If you like, you can top this with salsa to give it a little bit of kick.
This recipe makes 6 servings each of them has 240 calories, 23 g of fat, 7 g of protein and 1.5 g of carbohydrates and 0 g of fiber.
I hope you really enjoy this recipe and if you do please share it with your family and friends. Especially if they have to keep track of their blood sugar levels during the day like I do.
*Recipes are from the ketogenic cook book by jimmy Moore and Maria Emmerich. It should be part of your cooking library.
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
the best philadelphia medical weight loss and diet doctors
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
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- 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.
2 Super Easy Fat Burning Recipes by Medical Weight Loss Philadelphia
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If you are one of our medical weight loss patients you know that our program is all about teaching you and helping you lose weight with a “real world” friendly weight loss program. This means that along with our medical weight loss pills and appetite suppressant medications we are going to teach you how to eat a sensible meal plan that you can follow in your real world crazy schedule.
Basically, It doesn’t matter how much time you have available, to prepare food. We are going to develop a program specifically for you. To help you reach your goals. So with that being said here are two fabulous recipes that are both low in calories and low in carbohydrate content. And each of them only takes a few minutes of prep time. One recipe is going to be for a healthy smoothie, and for this recipe all that you have to do is throw everything into a blender and then drink it. The other recipe is going to be for a delicious fudge.
- Mint Fudge Recipe*
Ingredients:
Heavy cream – 2 cups
Powdered sugar substitute – three-quarter cup
Stevia glyceride – 1 teaspoon
Peppermint Flavor – 1 teaspoon
Unsweetened baking chocolate – 6 ounces chopped
Sea salt – 1/4 teaspoon
This is a super simple and easy recipe and it does not take a lot of time. First we should take and 8 inch square baking dish and line with parchment paper. Make sure that you grease the parchment paper so that it comes off easily. After that place a small saucepan over medium heat and stir together the peppermint flavor, Stevia, heavy cream and powdered sugar substitute. You should bring this to a very late summer and then remove it from the heat and stir in the chocolate and the salt.
Continue stirring until the chocolate is thoroughly melted. Next pour the chocolate batter into your baking pan and spread this across the pan using a spoon. Now, all you have to do is cover and let it sit in the refrigerator for at least 3 hours. I prefer to have mine stay in the refrigerator overnight. And the next morning just cut it into 18 squares. This recipe makes 18 pieces and each individual peas has 97 cal, 8 g of fat, 2 g of protein, 4 g of carbohydrates and 3 g of fiber.
- The I Can’t Believe It’s an Avocado Smoothie Recipe*
You definitely must try this smoothie recipe. It’s so good you won’t believe it’s an avocado smoothie. The cream cheese, powder sweetener and vanilla extract definitely turn this into a nice tasty treat.
- Ingredients:
Unsweetened vanilla almond milk – 1 cup
Ice – 1 cup
chopped avocado – 1/2 cup
Cream cheese – 2 ounces
2 tablespoons of sugar substitute such as Stevia
Lemon juice – 1 tablespoon
1 teaspoon of vanilla extract or any other flavor of your liking
salt – 1/4 teaspoons
This is a ridiculously simple easy recipe all that you have to do is combine all the ingredients into a blender and blend until everything is creamy smooth. This recipe makes 2 servings and each of them has approximately 200 cal, 18 g of fat, 6 g of protein, 5 g of carbohydrates and 3 g of fiber.
So there you have it to delicious recipes to help you lose weight even improve your health. I hope you enjoy them.
If you would like to come into our medical weight loss office for a complimentary consultation to see if we can help you achieve your weight loss goals just call us at 215-821-7336 and schedule your complementary medical weight loss consultation.
*Source: the ketogenic cook book by jimmy Moore and maria Emmerich. Check it out for some great recipes.
Philadelphia Diet Doctor Makes Italian Panna Cotta – Vanilla – Espresso – Sweetened Cream Low Carb and Diet Friendl
This is an unbelievably delicious recipe that is low in calories and low in carbs. Panna cotta is an Italian dessert of sweetened cream thickened with gelatin and flavored with Kahlúa extract or rum extract, coffee, vanilla and many other flavorings. This is my Grand-Mom Verdi’s recipe from the old country that has been made low carb and weight loss friendly. So enjoy this amazing recipe.
It looks like it takes so much time to make but it really does not take that much time at all. This recipe is going to make six servings and each of them has approximately 100 cal, 10.2 g of fat, 2.5 g of protein 0.5 g of carbohydrates in 0 g of fiber. Just be aware that this recipe does call for 1 teaspoon of Kahlúa extract or rum extract.
- Ingredients:
- grass fed powder gelatin – 1 tablespoon
- brewed decaffeinated espresso – 1/2 cup, cooled
- heavy cream – 2 cups
- mascarpone cheese – 4 ounces
- one vanilla bean strip
- vanilla extract – 1 teaspoon
- Kahlúa or rum extract – 1 teaspoon
- Sea salt – 1/4 teaspoon
- unsweetened cocoa powder for a garnish over top
- Begin by mixing in a saucepan the cooled espresso coffee in the gelatin. Allow a time to mix together and soften. This should normally take about one minute. Next heat the gelatin and espresso mixture over top low heat until the gelatin has totally dissolved. Then add the heavy cream, mascarpone cheese and the vanilla bean seeds to the saucepan. Heat this over medium heat for approximately one minute. Remove the pan from the heat and stir in your rum extract or Kahlúa extract and the salt. Next take six glasses or ramekins and divide the mixture between them. Let this cool to room temperature and then cover them and let them chill for at least four hours. I prefer to let this chill overnight. When you are ready to serve just sprinkle over top the unsweetened cocoa powder or you could even use sugar-free chocolate syrup if you prefer.
For your free weight loss consultation call us at 215-821-7336
*This recipe is from the ketogenic cook book by jimmy Moore and maria Emmerich. It has become one of my favorite recipes since being diagnosed with diabetes and these recipes have been great in satisfying my desire to eat delicious food that are low in the glycemic index. It should be part of your kitchen library.
You Can Eat Dessert and Still Lose Weight by Medical Weight Loss Philadelphia
In our Philadelphia Medical Weight Loss Center we know that starvation diets and totally cutting out certain food groups are not the healthy ways to losing weight and keeping it off. That’s why we use a sensible eating plan in our weight loss program. Along with our diet weight loss pills and appetite suppressant medications we teach you how to make the right food choices. And if you want to enjoy a piece Berry Shortcake or even a piece of cheesecake you can.
Here are 2 great recipes that you can eat while on our weight management program. I hope you like them as much as I do.
*Berry Shortcake
- Ingredients:
- Reduced-fat biscuit and all-purpose baking mix- 2 cups
- Sugar- ¼ cup
- Grated orange rind- 1 tbs
- Low-fat milk- ⅔ cup
- Orange extract- 2 tsp
- Assorted berries (raspberries, blueberries, sliced strawberries)- 3 cups
- All-fruit strawberry spread- 2 tbs
- Frozen fat-free nondairy whipped topping (thawed)- 1 ½ cups
- Fresh mint sprigs (garnish)
Begin this dessert by heating the oven to 425 degrees. In a large bowl mix together baking soda, sugar, and orange rind. Then stir in milk and 1 tsp of orange extract until a soft dough forms. Get your hands lightly floured and flatten mixture into a non greased 9 in round cake pan. Bake for 15 minutes, Remove cake and let cool. As the cake cools, use a large bowl to mix berries, fruit spread, and remaining orange extract. (Keep some berries aside for garnish). Let stand for 15 minutes. Cut shortcake horizontally in half, placing bottom half cut side up on a plate. Add 1 cup of whipped topping to cake, along with berries. Now place top cake half with cut side down on top of berries. Add ½ cup whipped topping to center of shortcake. Finally, garnish with remaining berries and mint sprigs. Enjoy!
*Fruit Crepes
- Ingredients:
- Sugar-free, fat-free instant vanilla pudding- 1 package (1 oz)
- Nonfat milk- 2 cups
- Light pancake syrup- 4 tbs
- Sliced strawberries- 1 ½ cups
- Blueberries- 1 cup
- Raspberries- 1 cup
- Ready-to-use refrigerated crepes- 4
- All-fruit apricot spread- ½ cup
- Confectioners’ sugar (for serving)- 1 tsp
Start with using a small bowl to mix together vanilla pudding, milk and 2 tbs of light pancake syrup. Let refrigerate for 15 minutes, or until thickened. Now using a large bowl mix strawberries, blueberries, raspberries and remaining 2 tbs of light pancake syrup. Place your crepes on four different plates, adding ¼ of pudding mixture into the center of each crepe. Now top each crepe with ¼ of berry mixture and roll up. Top with 2 tbs of all-fruit apricot spread and little sprinkles of confectioners’ sugar. Enjoy!
So there you have 2 great recipes to enjoy while still losing weight.Enjoy these recipes and if you would like to set up your free medical weight loss consultation call us at 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.