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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.

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.