3 Recipes To Melt Fat Fast By Medical Weight Loss Philadelphia
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Hi everyone if you are one of our weight loss patients in our Philadelphia Medical Weight Loss Center or our Bucks County Medical Weight Loss Center you know that I have lost over 80 pounds on our program and I have kept it off.
Keeping the weight off for all of this time has taken some dedication to planning and/or preparing my meals ahead of time. Personally, I like to have 2 – 3 meals a day that taste good and are also loaded with good healthy nutrition. So these meals satisfy my tastebuds and eliminate my hunger because I’m giving my body exactly what it needs In the form of good healthy nutrition and nourishment in the form of delicious food.
If you are new to our weight loss program I invite you to call us and schedule your free medical weight loss consultation, call us now at 215-821-7336 and schedule your free consultation. In our weight-loss program we provide you with high-quality FDA approved appetite suppressant medications – weight loss pills, vitamin B12 injection therapy and we also instruct you in a sensible eating plan that will have you eating real delicious foods that will assist you in losing weight. If you are able to I will also review an exercise program with you. In this post I am going to give you the recipes for meals that I’m having for breakfast lunch and dinner today. So here are the three great recipes that will tantalize your taste buds and satisfy your hunger and cravings.
Breakfast – Scrambled Eggs
- Ingredients:
- eggs – 3
- butter – 2 ounces
- salt and pepper to taste
Start by taking three large eggs cracking them open and beating them with some salt-and-pepper. Next, take a pan add the butter to it and set it overtop a medium heat. When the butter has melted add eggs to the pan and stir this for at least 2 minutes. I like my eggs thoroughly cooked. You can even add some type of protein like chicken, beef or fish. Often times I add bacon , avocados and some cheese. If you are super hungry you can add more butter to the recipe.
Lunch – Mega Salad
- Ingredients:
- beef, chicken, fish or any other protein of your choice – 4 ounces
- leafy greens – 1 ounce
- cherry tomatoes – 1 ounce
- bell pepper – 1 ounce
- cucumber – 1 ounce
- scallion – 1/2
- olive oil or mayonnaise – 1/4 cup
Chop your vegetable then add your greens to the bowl and then add the other vegetables. I like to add broccoli, red and green cabbage for a nice crunch to my salads.
Shred or chop vegetables of your choice. First, put dark leafy greens such as spinach or arugula at the bottom of the jar. Iceberg lettuce or romaine works too. Green and red cabbage gives a fresh crunch. Chopped broccoli or cauliflower also works great. You can also add avocado, bell peppers – red- green and yellow, carrots and any other vegetables that you like. Then top this with your protein – beef, chicken or fish. I also like to add cheese, olives, and a small amount of nuts and seeds. For the dressing I like olive oil, vinegar and herbs and spices, but sometimes I may have some mayo or lemon as a dressing.
Cheese-Filled Chicken
- chicken breasts – 4
- olive oil – 2 tbs
- bell pepper – 1
- garlic clove -1
- pickled jalapeños, finely chopped – 2 tbs
- ground cumin – 1/2 tsp
- cream cheese – 3 ounces
- shredded cheese – 5 ounces
- salt and pepper – to taste
- tooth picks – 4
Guacamole
- avocados – 2
- garlic cloves – 1-2
- the juice of ½ lime
- olive oil – 3 tbs
- white onion – 1/2
- fresh cilantro 1/3 cup
- tomato – 1 diced
- salt and pepper to taste
- For serving
- sour cream 2/3 cup
- leafy greens or lettuce – 1/2 pound
Instructions
First preheat your oven to 350°F (175°C).
Take your garlic and bell peppers and chop them up nicely. Then place them in a pan with olive oil and saute. When they are soft set them on the side in a bowl. Then stir in the cheeses, spices and japenos. Slice your chicken down the middle and spread it apart like you open the newspaper. Take a large spoonful of the mixture and place it into the middle of the chicken. Add the salt and peer to taste and any other spices you like. Fold the chicken breast and secure it with the toothpick.
Do this with all of the chicken breasts then fry them a bit. Then put them in a baking pan and bake them until they are totally cooked. You can add the remaining batter overtop of the chicken breasts before baking them. When they are cooked you can add some good health fats like guacamole or sour cream. And please add lots of vegetables. To make the guacamole all you have to do is mash the meat of the avocado, (just like mashed potatoes – but without all of the carbs), and mix in some diced tomatoes, lime juice and olive oil. You can also add other herbs and spices to give it more flavor. Make sure you remove the toothpicks before serving this delicious dish.
I hope you enjoy these recipes! If you, a friend or love one call us and schedule your free weight loss consultation. Call us at 215-821-7336.
- Published in Diet Doctors in Bucks County, Diet Doctors in Philadelphia, Medical Weight Loss, Medical Weight Loss in Philadelphia PA, Medical Weight Loss Philadelphia
How To Get Fit & Lose Weight by Medical Weight Loss Philadelphia
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Hello everyone and Happy New Year!
With the new year comes new beginnings. A time to start over and make anew. A moment to feel and imagine all of what you want to accomplish this upcoming year. It’s the time to truly appreciate where you are and how far you have come. This is your year! 2017 is the year that you achieve your goals and become the best you that you can possibly be.
And if your New Year’s resolution is to lose weight, improve your overall health and wellness and become more physically fit I invite you to call us for a free consultation and see if we can help you achieve all of your goals. Call us now at 215-821-7336 and schedule your free weight loss health and wellness consultation.
One of the most popular new year resolutions is to lose weight. But if you don’t have the proper plan, the correct information and realistic guidance most people do not achieve their goals. And this is why I believe that our weight loss programs are so successful. Because we try our best to work with our weight loss patients in developing a realistic weight loss plan that they are able to do in their hectic and crazy busy life.
We also try to have people eat foods that they really enjoy. So our medical weight loss program goes way beyond weight loss pills, appetite suppressant medications, diet pills and vitamin B-12 injections therapy. In addition we will instruct you in a plan that will include the proper types of food that you should be eating for your metabolism, body type, how many calories you should be eating in a day and recommending the proper type of physical activities/exercise that will help you lose weight, burn body fat and not be bulky and blocky.
It’s unbelievable how many people come into our office and are exercising almost every day and they are just getting heavier, bigger and developing a body that looks like a block or a square. And most of the time this is because they are doing the wrong types of exercises.
If your goal is to lose pounds and inches there were certain type of exercises that work best for this. And they are totally different from exercises that are designed to increase muscle mass. So if you are exercising to lose weight and body fat and are just getting heavier and more bulky you’re probably doing the wrong type of exercises. So call us for your free consultation and let us help you design a plan that will assist you in achieving your goals. Call us now at 215-821-7336 and set up your totally free weight loss consultation.
If you are already a patient in our Philadelphia medical weight loss program or our Bucks County medical weight loss program you have probably come here for more recipes. And today I have for you a very nice chicken casserole recipe that my wife Elyse is going to make for us today.
Chicken Casserole – Low Carb Recipe*
Ingredients:
bacon – 8 slices
zucchini – one medium-sized zucchini cut into,1/2 inch cubes
eggs – two large eggs
Dressing Ingredients:
mayonnaise – 1/2 cup
chicken broth – 1/4 cup
chives – 1 tablespoon of snipped chives
fresh dill – 1 1/2 teaspoons finely chopped
flat leaf parsley – 1 1/2 teaspoons finely chopped
onion powder – 1/2 teaspoon
garlic powder – 1/2 teaspoon
black pepper and sea salt to taste
cooked chicken thigh meat – 2 cups cooked and chopped up
avocado – one half of an avocado diced
tomato – one tomato seeded and diced
cheddar cheese – 2 ounces
Use an oven safe skillet and fry the bacon until it’s nice and crisp. When it’s finished cooking remove the bacon from the pan but leave the drippings from the bacon in the pan. Then crumble the bacon and set it on the side. Next take your cubed zucchini and add to the pan and let it fry for about five minutes or so until the zucchini is tender and has soaked up all of the bacon drippings. Then remove the zucchini from the pan and allow it to cool down. Preheat the oven to 350°F. Then place your eggs in a saucepan cover with water and then set it atop a flame and let it boil and when it starts to boil cover it with a lid and remove it from the heat. Just keep the eggs sitting in the hot water for about 11 or 12 minutes. Next remove the eggs from the hot water cool and them down in ice water or under cold running water. When they are cool peel them and slice them. In a very large bowl combine all of the ingredients for the dressing and stir them all together well. After that stir in the hard-boiled eggs, tomato, cheese, chicken, avocado, bacon crumbles and the zucchini cubes. Mix everything so that it’s combined together well. After that, move this mixture into and 8 in.² baking dish. Place it in the oven and let it cook for approximately 20 minutes. When it’s done you can garnish it with anything that you like before serving. This recipe makes eight servings each of them has approximately 270 cal, 10 g of protein, about 3 g of carbohydrates in 1 1/2 g of fiber.
May this year bring you the best in health, wellness, prosperity and love. I wish you all much love and many blessings in life.
And if you would like us to help you with your weight loss for this new year call us and set up your free weight loss consultation call us at 215-821-7336.
This recipe is from the book the ketogenic cook book written by Jimmy Moore and Maria Emmerich. It is an awesome book especially for those of us that are looking to keep our blood sugar levels relatively low. It should definitely be part of your cookbook library.
200 Calorie Comfort Foods for Easy Weight Loss by Medical Weight Loss in Philadelphia
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Hi everyone and as promised here are a few more low-calorie recipes for this holiday season.
Now that winter is finally upon us most of us are craving traditional comfort foods that make us feel good and also warm our tummies.
So I am going to give you three recipes today for some of my favorite comfort foods. Of course I’m going to give you the low-calorie versions. Each recipe is going to have approximately 200 cal (plus or minus) for each serving size.
If you are new to our practice and would like some more information on our weight loss programs, I invite you to call us at 215-821-7336 and Lisa will be happy to schedule you for your free weight loss consultation.
Not only are these recipes delicious comfort foods but are also quick and easy to make.
Chili Soup Vegan Friendly
Ingredients:
onion – 1 cup chopped
garlic – 1 teaspoon minced
Olive Oil – 1 tablespoon
celery – 1 cup of chopped celery
2 cups of carrots that have been peeled and thinly sliced
green bell pepper – 2 cups chopped
frozen corn – 10 ounces
salsa – 1 cup
sliced mushrooms – 8 ounces
water – 1 1/4 cup
kidney beans – 14 ounces – drained
canned tomatoes – 14 ounces
lemon juice – 1 teaspoon
dried oregano – 1/4 teaspoon
ground cumin – 1 teaspoon
chili powder – 1 teaspoon
black pepper – 1 teaspoon
This is a fantastic recipe each serving has about 132 cal, 7 g of protein and 7 g of fiber and 24 g of carbohydrates. This recipe makes approximately 10 servings. Get all of your ingredients together then sauté the garlic in the onion and Olive Oil until it’s very tender. Then add the remaining fresh vegetables and sauté this for about three minutes or so. After that add the rest of the ingredients, cover it and let it simmer until all everything is mixed together and the vegetables are nice and tender. This normally takes about another 25 – 30 minutes.
Italian Soup Recipe
Ingredients:
crushed garlic – 1/2 teaspoon
Olive Oil – 1 tablespoon
chicken broth – 6 cups
tortellini – cheese tortellini – 8 ounces
spinach – frozen spinach and 10 ounces thawed
stewed tomatoes – 14 1/2 ounces no salt added – chop them up
Parmesan cheese – 6 tablespoons of grated Parmesan cheese
In a nice sized pan sauté your garlic in oil for about 3 minutes. Then add the broth and the tortellini and heat this until it starts to boil. When it finally we starts to boil reduce the heat and let it simmer for approximately 10 minutes. Add your spinach and tomatoes and simmer this for about five minutes more. When you are ready just spoon it out into your bowls and top with the Parmesan cheese. This recipe makes approximately 6 servings and each of them has about 217 cal, 15 g of protein and 24 g of carbohydrates.
Pasta Veggies and More Recipe
This is a fantastic recipe it really is one of my favorite comfort food recipes. It’s especially good when it’s cold day outside.
Ingredients:
whole-wheat pasta – 2 cups uncooked
broccoli florettes – 1 cup
carrots – 1/2 cup of sliced carrots
celery – 1/2 cup of sliced celery
red bell pepper – 1/2 cup chopped up
green beans – 1/2 cup
black pepper – 1/4 teaspoon
cherry tomatoes – slice 30 cherry tomatoes in half
Parmesan cheese – 1/4 cup of grated Parmesan cheese
fresh basil – 2 tablespoons of fresh basil chopped
olive oil – 2 tablespoons
First we should cook our pasta like we normally would following the directions on the package it came in. Wait until the last three remaining minutes of the instructed cooking time for the pasta and add the green beans, broccoli, bell pepper, celery and carrots to the pan. When it’s finished cooking remove it from the flame and drain your pasta and the vegetables. Add the black pepper to the pasta and mix everything nicely. And now add the tomatoes, Olive Oil, basil and cheese and mix it and serve.
This recipe is enough for 4 people. Each serving has approximately 220 cal, 9 g of protein and 30 g of carbohydrates.
I hope you enjoy these recipes. If you, a friend or loved one need help with losing weight invite you to call us and schedule your totally free weight loss consultation. Call us at 215-821-7336 and schedule your free consultation now.
2 Holiday Dessert Recipes To Lose Weight by Medical Weight Loss in Philadelphia
Happy holidays everyone! During this holiday season it’s almost impossible not to enjoy the delicious feasts, cakes and desserts with family and friends. So to help you maintain your weight loss during this holiday season I’m going to give you two phenomenal recipes that are low-carb and low in sugar.
The recipes are for my favorite Oreo and cream cheesecake and one of my favorite cookie recipes. And please remember that In our Philadelphia Medical Weight Loss Program and our Bucks County Medical Weight Loss Program our goal is to have you enjoying lots of good healthy delicious food while you are losing weight and improving your health. If you are new to our weight loss program and would like more information just call us and schedule your free medical what was consultation at 215-321-7336 and Lisa will set up your free consultation for you. Once again happy holidays and here are those great recipes I told you about.
If you need help achieving your weight loss goals I invite you to call us and schedule your free medical weight loss consultation at 215-821-7336. Call now and Lisa will be glad to schedule your free consultation for you.
Biscotti Low Carb & Gluten Free
- Ingredients:
- 1 large egg
- Swerve – ⅓ cup
- stevia extract – ¼ tsp
- butter – ¼ cup
- vanilla extract, sugar free – ½ tsp
- almond flour – 1 and ¾ cups
- xanthan gum – ¼ tsp
- unsweetened cocoa – ½ cup
- baking soda – ½ tsp
- salt – ¼ tsp
- cinnamon – 1 tsp
- Optional items include chopped nuts and sugar free chocolate chips
Instructions:
First we should preheat our oven to 325 F. Then in a bowl, stir or blend together the eggs, butter, vanilla extract, swerve and stevia. In another bowl stir together the remaining ingredients until they are mixed nicely. Then combine the ingredients of both bowls and you can add the sugar free chocolate chips and the nuts if you would like to.
Mold this into a nice big dough ball. Next grease a cookie sheet and spread the dough out and form your typical biscotti. Next we bake this for about 25 minutes, just until it’s slightly browned. Take it out of the oven and decrease the temperature to 275 F. Allow the biscotti to cool down for about 14 minutes and cut it into strips that are approximately one half inch wide. Then put the individual biscotti on their side onto the cookie sheet and bake them for another 25 – 30 minutes, or for as long as to takes for them to cook to a nice crispness.
This recipes makes about 15 biscotti and each has approx 2 grams of carbohydrates.
Oreo Cookies and Cream Cheesecake Low Carb
- Ingredients:
- Low carbohydrate chocolate cookies – one pound (the above cookie recipe is perfect for this)
- butter – ½ cup
- cream cheese – 8 ounces
- Swerve – ⅔ cup
- stevia extract – ½ tsp
- heavy cream – 1 cup
- eggs – 6 large
- coconut flour – 2 tbsps
- vanilla extract – sugar free – 2 tbsps
This is a really fantastic recipe. To start just take a 9 inch spring form pan and grease it. Then preheat your oven to 350°F. Next break up your cookies into very tiny crumbs. You can use your hands or just use your food processor to do this. Divide your cookie crumbs into two separate bowls and stir one half into your melted butter. You are going to take this butter and cookie crumb mixture and line the bottom of your springform pan with it.
After doing this place the pan in your refrigerator. Next you want to blend together your swerve, whipping cream and cream cheese. Make sure that you use a large bowl for this. When it’s nice and smooth you can add the vanilla, coconut flour and eggs and stir everything until it’s creamy smooth. Then take your springform pan out of the refrigerator and pour half of your cream cheese mixture over top of the crust. Then take the other half of your cookie crumbs and pour that over top and then just pour the rest of the creamy mixture over top of that. Next place this in the oven and let it bake for about an hour or so. You want to bake it for as long as it takes for the center to become very firm.
Finally take the cheesecake out of the oven and let it cool down. Personally I like to let it cool down for at least one hour and then you can remove it from the pan. For the best tasting cheesecake I like to leave it in the refrigerator until the next day. This is one of those recipes where there cake will actually taste better the next day. This recipe makes 12 servings each of them having about 3 – 4 grams of carbohydrates.
If you need help achieving your weight loss goals I invite you to call us and schedule your free medical weight loss consultation at 215-821-7336. Call now and Lisa will be glad to schedule your free consultation for you. Happy holidays and I hope you enjoy these recipes is much as I do.
Skinny Recipes For the Holidays by Medical Weight Loss Philadlephia
Hi everyone. It’s early Sunday morning after Thanksgiving and everyone it is still sleeping except for me, Rocky and Jasper (our 2 dogs aka our furry children). So of course what do I do while everyone else is sleeping? I write an article for our blog for our fantastic weight-loss patients.
(If you are not part of our weight-loss program and have some questions or looking for more information just call us and schedule your free consultation, Call us at 215-821-7336 and Lisa would be happy to answer your questions and schedule your free weight loss consultation.)
In this article I am going to give you the recipe for a delicious low-carb meatball with an amazing sauce, that my wife made for us this past Thanksgiving for all of us to enjoy. And I am also going to give you a recipe that I made myself for a chocolate peanut butter bar.
Meatball Recipe*
- Ingredients:
- Grass fed ground beef– 2 pounds
- Tomato sauce– 1/4 cup
- Minced yellow onion– 1/4 cups
- Gluten-free tamari sauce– one tablespoon
- Dry mustard– 1 tablespoon
- Minced garlic clove – one clove
- Sea salt– 2 teaspoons
- Ground black pepper – 1 teaspoon
- Liquid smoke– one teaspoon
- The ingredients for the sauce are:
- Unsalted butter– one stick
- Cream cheese– 2 ounces
- Beef broth – 1/3 third cup
- Grated Parmesan cheese – 1/2 cup
- Ground nutmeg – 1/8 teaspoon
Start by preheating your oven to 325°F. Then in a very large bowl combine all of the ingredients together and mix everything total it’s totally combined. After you have mixed all of the ingredients together it’s time to make your meatballs. Try to shape them into 1 1/2 inch meatballs and place them on a baking sheet and let them bake for about 45 minutes or 1 hour. Just make sure that they are totally cooked all the way through.
Now it’s time to make the sauce while meatballs are baking. Take a nice sized sauce pan and place the butter in there and heat until’s the butter starts to sizzle and you start to see brown flecks. Just make sure that you are stirring this because you do not want the butter to burn. Decrease the heat to a low setting and mix in the cream cheese, Nutmeg, Parmesan cheese and bone broth and let this simmer for approximately 16 to 17 minutes. Remove the meatballs from the oven when they are cooked. Now all you have to do is arrange to them on a serving dish and enjoy them with the sauce.
This recipe makes about 16 servings as an appetizer if you make the meatballs smaller or if you make them larger you should be able to make about eight servings.
Low Carb Peanut Butter Chocolate Bars
- You will need:
- Aluminum pie baking pan – tin foil baking pan
- Virgin coconut oil – 4 tbs
- Coconut butter also called coconut manna – 3 tbs
- Peanut butter – 1/4 cup
- Combine all of the above until it’s smooth and then add:
- Then add
- Cocoa powder – 2 tbs
- Swerve – 2 tbs
- And mix everything until it’s totally combined. You can add sliced almonds over top and then place in the freezer for 2 minutes. Then remove from the freezer and break apart. You can store this in the refrigerator.
This chocolate and peanut butter bar recipe does have a lot of calories but it is super delicious and low in carbs. So just make sure that you are watching your portion size for this delicious peanut butter and chocolate treat.
I hope you enjoy these recipes as much as I do. If you, your friends, family members or loved ones are looking to lose weight or improve your overall health and wellness I Invite you to call us and schedule your free consultation for everyone.
We have lots of friends, family members, spouses and coworkers joining our weight-loss program together so they can get a head-start on their New Year resolutions for losing weight and improving their health and wellness. We even have many offices joining our program so when the new year comes they can kick off there biggest loser weight loss competition.
If you would like to schedule your free weight loss consultation call 215-821-7336 and Lisa would be glad to schedule you all.
Source: the ketogenic cookbook by jimmy moore and maria emmerich. This should definitely be part of your cooking library.
Secrets for a Sleek Physique by Medical Weight Loss Philadelphia
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Hi everyone Dr. Kenny here. If you are a member of our Philadelphia and Bucks County weight loss programs you already know that we use the highest quality FDA approved appetite suppressant medications, weight loss pills and diet pills.
And you also know that we spend an enormous amount of time with our patients reviewing the proper nutrition and meal plans that will help you safely lose weight.
If you are not a member of our weight loss center I invite you to call and schedule your free consultation, call us at 215-821-7336. Ask for Lisa and she will be glad to schedule your free weight loss consultation.
As part of our medical weight loss program we also will review your target weight loss goal and let you know if your target body weight is healthy for you. I guess because of social media and marketing campaigns that appear on the television, in magazines and on the Internet people are coming to us wanting to lose an amount of weight that would not be medically healthy for them. Not every woman is meant to be a size 0 or size 2 or even a size 4.
And please remember that in our program we use real prescription medications that must be prescribed by a licensed medical physician, nurse practitioner or certified physician assistant. You cannot purchase these type of medications at your local Nutrition Store. And because these are prescription medications certain criteria must be met, like BMI, waist measurement, etc. for you to be able to take these weight loss medications.
That is why we offer the free consultations, to determine if you are a candidate for our program. When you first come in you will be evaluated by the healthcare provider and then they will their clinical skills and expertise and make the recommendations as to what would be the best weight loss program for you. This includes the appropriate weight loss medications, best nutrition – diet meal plan and what would be the best target weight loss goal for you. And in addition to all of this we give you lots of fantastic recipes to help you lose your weight. We have recipes that we had every week to our website that are usually low-calorie recipes and/or low sugar low carbohydrate recipes.
So with all of this being said, finally here are a few of my secret recipes that taste great and will help you get that sleek physique.
*Jumbo Devil’s Food Cookies
- Ingredients:
- Devil’s food cake mix- 1 box (18.25 oz)
- Unsweetened cocoa powder- ⅓ cup
- Water- ¼ cup
- Butter (melted)- ¼ cup (half stick)
- Large eggs- 2
- Crispy rice cereal- 1 cup
- Fluffy marshmallow topping- 1 cup
Begin with setting the oven to 350 degrees. Use 2 large baking sheets (not nonstick), adding butter and flour to them. In a large bowl add in cake mix, cocoa powder, water and melted butter. On low speed beat for 1 minute, or until combined. Then beat at a medium speed for 2 minutes. Add in cereal and beat at low speed until combined. Stir in marshmallow topping lightly, mixture should end up looking marbled. Cover and refrigerate for 15 minutes. Grease up a tablespoon and place dough 2 in apart on baking sheet. In between batches keep remaining dough refrigerated. Bake 13-14 minutes, or until cookies look puffed. Let cool for 1 minute. Use metal spatula to remove cookies off sheet and onto rack to completely cool. Repeat steps with next batch. Enjoy!
Each cookie has approximately: 108 calories, 4 g fat, 2 g protein, 18 g carbohydrate, 1 g fiber, 139 mg sodium, 24 g cholesterol
*Chocolate-Walnut Squares
- Ingredients:
- Freeze-dried coffee granules- 1 tbs
- Hot water- 1 tbs
- Unsalted butter- ½ cup (1 stick)
- Packed dark-brown sugar- 1 ¼ cup
- Dark corn syrup- ¼ cup
- Large eggs- 2
- Vanilla extract- 2 tsp
- Almond flour- 2 cups
- Baking powder- 1 tsp
- Ground cinnamon- 1 ½ tsp
- Salt- ¼ tsp
- Sour cream- ½ cup
- Mini chocolate chips- ¾ cup
- Walnuts (chopped)- 1 ½ cup
- Chocolate frosting- 1 can (1lb)
First heat oven to 350 degrees. As that is preheating coat a 15 ½ x 10 ½ x 1 inch jelly-roll pan with cooking spray. Pour the hot water into a pan or cup and let them dissolve. In a good sized bowl, at medium speed, beat together sugar and butter for 3 minutes. Add in corn syrup, beating until smooth. Next add eggs, coffee mixture, and vanilla. Using a medium-sized bowl, mix flour, cinnamon, salt and baking powder,. Beat flour mixture with sour cream into butter mixture, at low speed. Ending up with flour mixture. Fold in walnuts and chips then spread into pan. Bake for 30 minutes. Keep in pan and let cool. Once cooled spread chocolate frosting on top. Cut into 2 in squares and enjoy!
Each square has: 196 calories, 10 g fat, 2 g protein, 26 g carbohydrates, 1 g fiber, 62 mg sodium, 20 mg cholesterol.
To see if you are a candidate for our Philadelphia or Bucks County medical weight loss program call us and schedule your free medical weight loss consultation at 215-821-7336.
I hope you enjoy these recipes is much as we do and is always if you have any questions about our weight loss program just call us at 215-821-7336 and Lisa will be happy to answer any of your questions.
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.