How I Lost Over 80 lbs & Keep It Off by Medical Weight Loss Philadelphia

medical weight los philadelphia

medical weight los philadelphia

In our Philadelphia Medical Weight Loss Program I have lost over 80 lbs this past year and have still kept it off. Our weight loss plan is a totally comprehensive program that includes the best weight loss pills and appetite suppressant medications like Phentermine, Adipex, Bontril, Phendimetrazine, Belviq, Qsymia, Topamax, Topiramate and Contrave along with Vitamin B12 injection therapy and a diet and exercise program designed specifically for your body type and metabolism.

Our weight loss program uses the highest quality diet pills that help eliminate your appetite and turn your body into a fat burning machine. In our personal experience the weight loss medications Phentermine and Phendimetrazine work very well and most patients lose the most weight on these two diet pills; but we also use the other medications listed above.

In addition to the best weight loss pills we also give you a diet plan that allows you to eat delicious food. Real food! We make it easy for you and give you lots of great recipes for all different types of foods; ranging from, appetizers, main courses, snacks, deserts and smoothies.

If you would like to schedule a free weight loss consultation call us at 215-821-7336

Here are a few great recipes that I enjoyed dropping from 247 lbs down to 165 lbs.

Sweet and Sour Chicken  Weight Loss Recipe under 400 Cal per  Serving*

This is a super quick and easy recipe and it’s very simple to make. The chicken is stirf-ried instead of being deep-fried and battered so you can eat this and still maintain your diet and weight loss program.

  • Ingredients:
  • 8.5 ounces of pineapple chunks
  • 1/2 cup of duck sauce
  • 2 tablespoons of sugar substitute like Splenda or Stevia
  • 1/4 cup of rice vinegar
  • 1 teaspoon of low-sodium soy sauce
  • 1/4 cup of unsweetened  Orange juice
  • 1 pound of boneless skinless chicken breast that you are going to cut into 1/2 inch pieces
  • 1 pound of Asian vegetable mix you can get this in the frozen section of your supermarket
  • 1/4 teaspoon of ground ginger
  • 1 tablespoon of water
  • 2 teaspoons of  potato starch
  • 1/2 cup of long grain brown rice cooked

We are going to begin by mixing the juice from the pineapple with the duck sauce, sugar substitute, vinegar, soy sauce and orange juice. then let’s set this aside and in a large skillet with a tight fitting lid place the chicken and sauté until it’s no longer pink on the outside this should take approximately 5 minutes. Add 1/4 cup of the sauce, pineapple chunks, vegetables and ginger. Then cover and let this simmer until the chicken is done and the vegetables are crisp and tender. Stir together the water and the potato starch.  Add to the pan with the remaining sauce and cook until the mixture is thickened and bubbly. Serve this over top of the rice. This makes approximately 4 servings. Each serving has about 387 calories

Chicken in Orange Sauce 400 Calories Weight Loss Recipe*

This is a fantastic recipe it’s a little bit different tasting then the usual chicken and orange sauce but it’s really good.

  • Ingredients:
  • 4 boneless skinless chicken breast
  • 1 tablespoon tapioca
  • 3/4 cup of low-sodium chicken broth
  • 1/4 cup of unsweetened orange juice
  • 1/4 cup of teriyaki sauce
  • 1 tablespoon of mustard seed
  • 1 cup of pineapple chunks
  • 1 pound of chopped broccoli florets
  • 4 cups of brown rice

Let’s start by placing the chicken on the bottom of a slow cooker. Then mixed together enable the tapioca, broth, orange juice, teriyaki sauce, mustard seed and pineapple. Pour this over the chicken. Then cover and cook this on low for approximately 7 – 8 hours. Finally add the broccoli for the last 20 minutes of cooking so that it remains crisp. Cook the rice separately and then you can serve the chicken mixture over top of the rice. This makes approximately 4 servings each with about 400 calories.

Easy Bake Chicken Egg Foo Young*

This is a really great recipe that you are going to make in the oven and it’s a great dish that fills your tummy fall of eggs, chicken and vegetables and is just a little over 300 cal per serving.

  • Ingredients for your casserole:
  • 2 cups of egg substitute
  • 1.5 cups of sliced celery
  • 3 cups of cooked chicken breast
  • 1.5 cups of red bell pepper, chopped
  • 16 ounces of drained  bean sprouts
  • 1/2 cup of nonfat dry milk powder
  • 2 tablespoons of chopped onion
  • 1 tablespoon of chopped fresh parsley
  • 1/3 teaspoon of black pepper
  • Mushroom sauce ingredients:
  • 2.5 tablespoons of cornstarch
  • 1.5 cups of the low-sodium chicken broth
  • 1 tablespoon of low-sodium soy sauce
  • 4 ounces of sliced mushrooms
  • 2 tablespoons of sliced green onion

Stir together all of the casserole ingredients and pour them into a greased 12 x 8 x 2” baking dish. Bake at 350°F for approximately 30 – 35 minutes or until old you can insert a knife into the center and it comes out clean. To make the sauce, combine the cornstarch with 1/4 cup of broth. Heat the remaining broth to boiling in a saucepan and gradually whisk in the cornstarch, broth mixture and soy sauce. Cook, stirring until it’s thickened and smooth and then add the mushrooms and the green onion. To serve this all you have to do is cut the casseroles into squares, make 6 squares and top with mushroom sauce. Each serving has approximately 322 calories.

Low-Calorie Chicken Lo Mein*

  • Ingredients:
  • 8 ounces of whole-wheat spaghetti
  • 4 ounces of boneless skinless chicken breast
  • 6 ounces of sliced fresh mushrooms
  • 1/2 cup of sliced green onion
  • 3 tablespoons of unsalted butter
  • 2 cups of low-sodium chicken broth
  • 2 teaspoons of cornstarch
  • 6 ounces of snow Pea pods
  • 4 ounces of sliced water chestnuts
  • 1 pound of broccoli
  • 2 tablespoons of chopped  pimento
  • 2 tablespoons of low-sodium soy sauce
  • 1/2 teaspoon of ground ginger

We are going to begin by preparing the spaghetti as we normally would according to the package directions. In a large skillet cook the chicken, mushrooms and onion in butter until the chicken is tender and all of the liquid is absorbed. In the meantime stir together the broth and the cornstarch. Add to the chicken mixture along with the cook spaghetti and all of the remaining ingredients. Mix this well. Heat everything so that it’s warm all the way through and serve. This makes approximately 4 servings each with about 350 cal.

Traditional Sweet and Sour Chicken Low Calorie Version*

  • Ingredients:
  • 1 pound of boneless skinless chicken breast cut into strips
  • 16 ounces of frozen Asian vegetable mix
  • 2/3 cup of pineapple juice
  • 1/4 cup of rice vinegar
  • 4 teaspoons of cornstarch
  • 1 tablespoon of low-sodium soy sauce
  • 2 cups of pineapple chunks – in juice
  • 2 cups of cooked brown rice
  • First we want to spray a 10 inch skillet with nonstick olive oil spray and stir-fry the chicken until it’s done.  Cooked  in the frozen vegetables  according to the package directions. Then we want to combine the pineapple juice, rice vinegar, cornstarch and soy sauce in a bowl.  And the pineapple chunks to the cooked chicken and then add the cooked vegetables. Pour in the sauce mixture and cook over medium heat until it’s thick and bubbly. Then you conserve this over the rice. This should make approximately 4 servings each having about 380 calories.

Chinese Chicken Pasta Stir-Fry*

  • Ingredients:
  • 2 tablespoons of coconut oil
  • 1.5 cups of coarsely chopped onion
  • 1.5 cups of coarsely chopped red bell pepper
  • 2 cups of cauliflower florets
  • 2 cups of broccoli florets
  • 1 cup of cubed cooked chicken
  • 1 cup of snow pea pods
  • 8 ounces of whole-wheat cooked pasta
  • 1 teaspoon of minced garlic
  • 1/4 cup of soy sauce
  • 3 tablespoons of rice wine
  • 1.5 tablespoons of Stevia
  • 1.5 tablespoons of Worcestershire sauce
  • 1/2 teaspoon of ground ginger

We are going to begin by stating oil in a wok or a small skillet. Then sautéed vegetables in the hot oil until they are just about tender. Stir in the chicken and the pasta and mix together the remaining ingredients and stir in until the chicken, pasta and vegetables are well coded. This makes approximately 4 servings each having about 370 calories.

Chicken Curry Tommy Blaster Only 400 Calories*

  • Ingredients:
  • 4 medium diced potatoes
  • 1 cup of chopped green bell pepper
  • 1 cup of chopped onion
  • 1.5 cups of sliced zucchini
  • 1.5 cups of cauliflower florets
  • 1 pound of boneless skinless chicken breast, cubed
  • 2 cups of no salt added tomatoes
  • 1 tablespoon of coriander
  • 1.5 tablespoons of paprika
  • 1 tablespoon of ground ginger
  • 1/4 teaspoon of cayenne pepper
  • 1/2 teaspoon of turmeric
  • 1/4 teaspoon of cinnamon
  • 1/8 teaspoon of ground cloves
  • 1 cup of low-sodium chicken broth
  • 4 tablespoons of cornstarch
  • 2 tablespoons of cold water

We are going to place the vegetables in a slow cooker and placed the chicken on top. Mix together the tomatoes, spices and chicken broth and pour this over the chicken. Cook on low for 8 – 10 hours or on high for 5 – 6 hours. Remove the meat and vegetables. Turn the heat to high. Stir the cornstarch into the water and add to the cooker. Cook until the sauce is slightly thickened, this should take about 15 – 20 minutes. This makes approximately 5 servings each with about 406 calories.

Black Eyed Peas and Rice Salad*

This is a very simple and easy recipe to make. It definitely fills my stomach and satisfies my tastebuds.

  • Ingredients:
  • 3 cups of cooked brown rice
  • 1.5 cups of cooked black eyed peas
  • 1 tablespoon of Dijon mustard
  • 1/2 teaspoon of fresh ground black pepper
  • 1/4 cup of red wine vinegar
  • 1/4 cup of olive oil
  • 2 cups of cooked turkey
  • 1/2 cup of sliced red onion
  • 1/2 teaspoon of minced garlic
  • 1/2 cup of grated carrot
  • 4 cups of spinach torn into bite-size pieces

Start by cooking the rice and peas in advance. Then whisk the mustard, black pepper and vinegar until it’s dissolved and nicely. Drizzle in the oil while whisking. Toss the black eyed peas, rice and turkey with the vinaigrette. Mix in the onion, garlic, carrot and parsley. Serve over top of the spinach. This makes about 8 servings each having approximately 420 calories.

Thai Turkey Low Calorie Recipe*

  • Ingredients:
  • 3 cups of cooked turkey cut up into no more than 3/4 inch pieces
  • 1 cup of red bell pepper cut into short thin strips
  • 1 cup of chopped onion new 4 ounces of sliced mushrooms
  • 2 cups of broccoli florets
  • 1.25 cups of low-sodium chicken broth
  • 1/4 cup of low-sodium soy sauce
  • 3/4 teaspoon of minced garlic
  • 1/2 teaspoon of red pepper flakes
  • 2 tablespoons of cornstarch
  • 1/4 cup of green onion cut into half-inch pieces
  • 1/3 cup of peanut butter
  • 1.5 cups of brown rice cooked
  • 1/2 cup of fresh chopped cilantro

In a large sauce pan let’s place the turkey, red bell pepper, onion, mushrooms, broccoli, 1 cup of broth, soy sauce, garlic and red pepper flakes.  Cover and simmer until the vegetables are crisp – tender, this should take about 10 minutes or so. Mix the cornstarch with the remaining 1/4 cup of broth in a small bowl until it’s nice and smooth. Stir the green onion, peanut butter and cornstarch mixture into the turkey. Cook and stir until the sauce is thickened. Serve this rice and garnished this with the cilantro. This makes approximately 6 servings each having a bout 420 calories.

Okay, this next recipe is one of my favorites because it’s a pure comfort food.

Beef and Barley Casserole

This is a really great recipe especially if you are in need of comfort food and something that really fills your stomach.  I don’t know about you, but there are some days that I just need to eat something that will totally full my stomach. Luckily, this recipe does exactly that but if I keep to the portion size it does not make me fat, like comfort food normally does.

  • Ingredients:
  • 1/3 cup of pearl barley
  • 1 pound of extra lean ground beef, browned
  • 1 cup of cutup onion
  • 1 cup of sliced carrot
  • 2 tablespoons of molasses, sugar-free
  • 2 tablespoons of low-sodium soy sauce

I usually start with a 2 quart casserole and mix the barley, brown beef, onion, carrot and molasses. Just be sure to mix everything together well. Then add enough water to cover. They did this at 350°F for about one hour covered. Before serving this you should start in the soy sauce and mix it together nicely. Just be aware that you may have to add more water during baking. I usually will cut this into 4 servings and each one has about 380 calories.

I hope you enjoy these recipes and to schedule your free diet consultation call us now at 215-821-7336

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Best Weight Loss Pills and Diet For Fast Weight Loss by Medical Weight Loss Philadelphia

medicalweightlossphiladelphia drsprogramsWith our medical weight loss program we help people lose weight fast by using the top and most effective diet pills and appetite suppressant medications that help get rid of your appetite and rev up your fat burning metabolism.

Our weight loss program includes…

  • The best weight loss pills like:
  • Phentermine
  • Adipex
  • Bontril
  • Phendimetrazine
  • Belviq
  • Qsymia
  • Topamax
  • Topiramate
  • Contrave
  • Combined with Vitamin B12 injection therapy and a diet and exercise plan made specifically for your metabolism and body type.

In all of the years that we have been helping people lose weight we have found that most of our patients lose the greatest amount of body fat when they take the appetite suppressant medications and weight loss pills Phentermine and Phendimetrazine.  We do use  the other weight loss pills but Phentermine and Phendimetrazine always seem to be the most effective.

In our weight loss program we give you the best weight loss pills, energy boosting vitamin B12 injections, custom diet and exercise plans and even recipes to help you lose weight fast. We help you lose weight and show you how to keep it off.

If you would like to schedule a free weight loss consultation call us at 215-821-7336

Here are a few of the recipes that helped me lose over 80 lbs and keep it off.

Yes you can eat steak and lose weight on our program just make sure that you combine it with lots of good healthy vegetables like we do in this recipe.

Steak Zucchini*

  • 2 tablespoons of olive oil
  • 1 1/2 pounds of sirloin steak
  • 1/2 teaspoon of black pepper
  • 6 small zucchini cut in half lengthwise
  • 1 teaspoon of grated lemon zest
  • 1/2 teaspoon of chopped garlic
  • 3 tablespoons of parsley cilantro or basil
  • 2 tablespoons of breadcrumbs
  • 12 ounces of whole wheat couscous

Let’s start by heating 1 tablespoon of the olive oil in a skillet over heat. Then we’re going to massage the black pepper into the steak and cook your steak to the temperature level that you like. When your steak is finished cooking you want to just let it sit for 12 minutes or so and then slice it. While your steak is resting you want to add 2 teaspoons to that same pan in which you just cooked the steak  and cook the zucchini until it’s nice and brown and tender this usually takes about 6 minutes or so. Then you want to cut the zucchini halves into small pieces a put them on your plates. In a battle you want to combine the bread crumbs, lemon zest, herbs, garlic and the remaining oil and mix it together nicely and then sprinkle this over the zucchini and finally serve this together with the steak.  this makes approximately 6 portion sizes and each one has about 413 calories.

Steak And Noodles*

  • 2 pounds of beef round steak
  • 1 package of onion soup mix
  • 1/4 cup of water
  • 1 can of low-sodium cream of mushroom soup
  • 4 cups of  cooked noodles
  • 3 cups of green beans

This is a really great recipe and we are going to start by cutting the steak into 6 servings size pieces and then placed them in a slow cooker and add the dry onion soup mix, water and soup. We then cover and cook this for about 6 – 8 hours.  Cook the noodles like you would normally and serve everything together over the noodles and green beans. This makes 6 servings and each one has approximately 379 calories

Steak and Wine*

This is an awesome dinner and it definitely  satisfies the biggest appetite.

  • 2 pounds of beef round steak
  • 2 tablespoons of all-purpose flour
  • 1/2 teaspoon of black pepper
  • 2 tablespoons of olive oil
  • 1 cup of chopped onion
  • 1/2 cup of sliced carrots
  • 14 ounces of no salt added tomatoes
  • 3/4 cup of dry red wine
  • 1/2 teaspoon of minced garlic
  • 1/4 cup of water
  • 2 tablespoons of all-purpose flour
  • 3 cups of cooked brown rice

We begin this fantastic recipe by cutting your meat into 6 equal portions and coat the beef with a mixture of your flour and black pepper. Next we want to pound the stick to approximately a half inch thickness using a meat mallet. Then we brown the meat in the hot oil and then drain off the oil. Then you should place the onion and carrot in the slow cooker and place to meet on top. Now you want to combine the tomatoes and wine and garlic and poor the server the meat. Cover your slow cooker and cook this on your low heat setting for about 8 – 10 hours. When it’s done you want to put your meat and vegetables on your serving platter. You want to be sure to have set aside 1 1/2 cups of your cooking liquid to make your wine sauce. So poor this one and a half cups of your cooking mixture into a pan and blend the cold water slowly into the flour and stir this into the liquid. You should cook and stir this until it’s thick and bubbly. Serve your meat and vegetables over ice and you can spoon your sauce over top of the meat as generously as you like. This makes 6 servings in each one should normally have about 410 calories.

Casserole – Barley and Beef*

This is an amazing recipe it’s super simple and easy to make and it’s totally delicious and it’s one of our favorite go to recipes when you’re have an appetite and you want some comfort food.

  • 1/3 cup of pearl barley
  • 1 pound of ground beef –  that you have browned ahead of time
  • 1 cup of chopped up onion
  • 1 cup of sliced or chopped carrots
  • 2 tablespoons of sugar-free molasses
  • 2 tablespoons of low-sodium soy sauce

Okay, start by placing in aid 2 quart casserole dish your barley, onion, browned beef, sugar-free molasses and carrots and mix them together. You then want to add enough water to cover everything and then bake this act 350°F for approximately 1 hour covered. You should check on this while it’s cooking because you money have to add additional water while was baking. And before you serve this you should store in the low sodium soy sauce. This makes 4 servings each one with approximately 384 calories.

Beyond Hamburger Helper Casserole*

This is a fantastic quick and easy recipe that’s going to totally tantalize your taste buds and stuffed your tummy.

  • 16 ounces of ground beef
  • 6 cups of diced or chopped zucchini
  • 1 cup of chopped onion
  • 1 teaspoon of oregano
  • 1 teaspoon of garlic powder
  • 2 cups of cooked brown rice
  • 16 ounces of cottage cheese – fat-free
  • 10 ounces of low-sodium cream of mushroom sauce
  • 1 cup of low-fat cheese, you can use mozzarella cheese cheddar cheese or monterey jack cheese, whichever you prefer

First cook your squash and drain it. Then sauté your beef and onion and add the rice and seasoning to beef. After this is Don you’re going to put half of your squash in a 2 1/2 quart casserole dish and then add the beef mix and then the cottage cheese. Next we add the  rest of the squash and the soup and finally generously sprinkle the cheese over top and bake this at 350°F for approximately 35 – 45 minutes uncovered.  This makes 4 servings each having approximately 445 calories.

Meat And Potatoes*

  • 1 1/2 pounds of ground beef
  • 8 ounces of tomato juice unsalted
  • 1 cup of chopped cabbage
  • 10 ounces of frozen green beans
  • 1 medium diced potato
  • 1/4 teaspoon of dried thyme
  • 1 bayleaf
  • 6 cups of water
  • 1/4 tablespoon of dill weed
  • 1 cup of chopped onion
  • 1 cup of tomatoes
  • 1/4 teaspoon of black pepper
  • 1/2 teaspoon of garlic powder
  • 1/2 teaspoon of dried basil
  • 1 cup of diced green bell peppers
  • 10 ounces of frozen corn
  • 1/2 cup of sliced carrots

Let’s get this started by browning your meat first in a large skillet. Then add all the remaining ingredients and bring everything to a portal. Then we should reduce the and cover and let simmer for approximately 1, a little bit more or less time just until the vegetables are tender and cooked. Be sure to check on this and started occasionally because you want to keep everything blended together nicely and everything to cook evenly throughout. Before we serve this of course we should remove the bay leaf. This normally makes about 6 serving each of them having approximately 400 calories.

Stuffed Peppers*

This is a really fantastic recipe and it has lots of great flavor.

  • 6 green bell peppers  or red peppers
  • ¾ cup of chopped onion
  • 1 cup of nonfat evaporated milk
  • ½ cup of breadcrumbs
  • 1 ½ pounds of  ground beef
  • 2 cups of water
  • ¼ cup of scallions

We are going to start by blanching your peppers and cut off the chops. Then we are going to combine the evaporated milk and bread crumbs and let them soak together. Next cook the onion until it’s nice and tender and combine all of the ingredients together and stuff your peppers. Place them in a dish at a water and cook them at 375°F for 1 hour. This makes 6 servings each with approximately 380 calories.

London Broil Extravaganza*

This is an awesome recipe and it’s one of my favorites. I totally love London broil.

  • 1 pound of London broil
  • 1 teaspoon of minced garlic
  • 4 teaspoons of crushed rosemary
  • 2 tablespoons of olive oil
  • 1 cup of sliced onions
  • 1 pound of asparagus cut into pieces
  • 1 pound of sliced  mushrooms
  • ⅛ teaspoon of black pepper
  • 1 tablespoon of lemon zest

This part is very important and make sure that you score both sides of your London broil. You want to do this diagonally making sure that you are cutting out a diamond pattern.  You want to make sure that you’re going fairly deep because you want all of the spices to go deep into the beef. Now let’s get started by rubbing half of the garlic and 2 tablespoons of the rosemary into both sides of your meat. Heat a tablespoon of the oil in a skillet, you should probably use a medium heat and add the steak and cook it. Usually it takes about 4 minutes per side for a medium rare temperature but I do suggest that you cook it a bit longer then to medium rare temperature. Because of various health issues it’s always best to each your meat more cooked and not undercooked. When your London broil is thoroughly cooked you want to put it in a plate and cover this with foil to make sure that it stays nice and warm. Then you want to add the oil that’s left over to the skillet and put in your onion and cook this stirring it making sure that it’s sautéed nicely, you should do this I would say for approximately 2 minutes. Next add the remaining garlic and cook this for approximately 35 – 40 seconds and then add your mushrooms and asparagus, continuously stirring it until the asparagus is cooked until it’s tender and crisp. It usually takes about 5 minutes or so. Then start in your rosemary that’s left over, your black pepper and lemon zest. Finally you get to cut the steak into slices, I prefer thin slices and serve the London broil with the vegetables. This is a wonderful recipe. When my children are home from school my wife makes this at least twice a week. It’s one of my children’s favorites. This makes 4 servings and each serving is approximately 360 calories.

Yummy Stew*

Here is a really good recipe that’s super simple to make and it’s actually quite a hit with lots of our college students that are trying to lose weight while going through the stress and strains of college life.

  • 2 tablespoons of all-purpose flour
  • 1 pound of beef round steak – cubed
  • 2 tablespoons of olive oil
  • 1 cup of sliced carrots
  • 3 medium potatoes – cubed
  • 2 cups of cubed zucchini
  • ½ cup of chopped onions
  • 1 cup of low-sodium beef broth
  • ½ cup of water
  • 2 cups of no salt added tomatoes
  • 2 tablespoons of Stevia
  • 1 tablespoon of worcestershire sauce
  • 1 ½ teaspoon of instant coffee
  • 1 tablespoon of vinegar
  • ¼ teaspoon of ground allspice
  • 1 teaspoon of ground ginger

This recipe is so easy it’s ridiculous. First we’re going to place the flour in a plastic bag and add the beef and shake it up to coat the beef. Then brown the beef on all sides in a skillet. Put the carrots, potatoes, zucchini and onion in a slow cooker and topped this with the beef. Mix together all of the remaining ingredients and pour over top meat in the vegetables. Cover your slow cooker and let this cook on low for 8 – 10 hours or if you send it on high it should probably cook for approximately 4 – 5 hours. This makes 6 servings each with the just under 400 calories.

I hope you enjoy these recipes is much as I do and if you’d like help achieving your weight loss goals I invite you to call us and schedule your free medical weight loss consultation. Call us now at 215-821-7336

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Diet Pills That Work For Fast Weight Loss by Medical Weight Loss Philadelphia

weightlossphiladelphiadietpillsIn our medical weight loss program our patients are able to lose weight fast because our weight loss pills are super effective  at  suppressing your appetite and reducing your hunger and cravings. Most of our patients lose about 2–5 pounds per week and they tell us that our diet pills totally eliminate their appetite, so they are never really hungry.

And because they are not hungry they are able to follow our simple and effective weight loss program.  Not only do we give you the best diet and weight loss pills to eliminate your cravings and hunger but we give you a totally comprehensive weight loss plan.

In our medical weight loss program we give you the best weight loss and diet pills to help decrease and eliminate your hunger and cravings in combination with energy boosting vitamin B12  injections and a total weight loss blueprint that outlines everything from the types of food you should be eating, how often you should be eating and even the type of exercise you should be doing.

And believe it or not, the only exercise that most of our patients are doing is walking and they are losing lots of weight.  

When you come in for your initial weight loss consultation we will ask you what your goal is. If you want to lose body fat and lose pounds and inches there is a specific way to exercise to achieve this.

I hate to tell you this but most of the people that come to us wanting to lose pounds and inches are exercising on their own (before they come to us) and doing everything totally wrong. They don’t realize that part of the reason why they’re not losing weight and just getting bigger is because the type of exercises that they are doing  develops muscle.

And we all know that muscle weighs more than fat. So they are doing all these crazy intense exercises and just getting heavier and fatter. So basically they are building muscle and keeping a layer of body fat over top of this muscle.

This is why lots of you are working out hard several days of the week and just getting a blocky look.

So if you’re looking to lose weight, lose body fat and lose pounds and inches give us a call and let us help you get the body that you want. Call us now at 215-821-7336.

And on our weight loss program you are able to eat lots of good delicious tasting food. We give you recipes for everything from appetizers, entrées, desserts snacks and  smoothies. That are all designed to help you lose weight fast. So here are a few recipes that when combined with our total weight loss program will help you lose weight quickly without being hungry and help boost your metabolism and  improve your overall health.

Lemon Mousse Cup*

  • 1 package – 4 serving size of sugar-free lemon gelatin
  • ¾ cup of boiling water
  • 3 ounces of cream cheese, softened
  • ½ cup of cold water
  • 1 teaspoon of grated lemon rind
  • ¾ cup of heavy cream
  • 2 teaspoons of sugar free vanilla instant pudding mix
  • 2 tablespoons of almond meal
  • ½ teaspoon of stevia sweetener

Put the gelatin and the boiling water in a blender and run it for a minute or so to dissolve the gelatin. Cut the cream cheese into chunks and added to the blender and again run the blender until the mixture is smooth this should take about one minute or so. Next add the cold water in the grated lemon rind and run the blender one more time to blend everything together nicely. Pour the gelatin mixture from the blunder into a mixing bowl and put it in the refrigerator and let this chill until it thickens.  Use an electric mixer to with the heavy cream with the vanilla pudding mix until you have a  stick whipped topping. When the gelatin starts the 2nd folds ½ cup of the whipped topping gently into the gelatin until everything is blended together nicely. Then pour into 4 different dishes and put the dessert dishes and leftover whipped topping in the refrigerator.  Please let the mousse chill for a few hours.  Let it show for at least 2 hours. Before you plan on enjoying this delicious treat stir the almond meal with the stevia sweetener in a skillet over medium heat until it gets just a touch of gold in color and then remove it  from the heat. When it’s time for dessert top each serving of the moose with a little of the leftover whipped topping and about 1.5 teaspoons of the toasted almond meal and enjoy. This makes approximately 4 servings each with about 4 g of carbohydrates.

Sugar-Free Chocolate Mousse*

  • 1 package of chocolate sugar-free instant pudding mix
  • 1 package of soft tofu
  • 1 heaping tablespoon of unsweetened cocoa powder
  • ¼ – ½ teaspoon of instant coffee crystals
  • 1 – 1 ½ cups of heavy whipped cream, chilled

Use an electric mixer to beat the pudding mix, tofu, cocoa powder and coffee crystals until they are very smooth. In a separate bowl with the cream until it’s a little bit stiff. Then turn the mixer to its lowest setting and blend in the pudding mixture and turn off the mixture quickly. You do not want to over beat this mixture.  Is you use 1 cup of heavy cream to make this recipe you will have approximately 6 servings and each serving has about 8 g of carbohydrates. If you use 1.5 cups of heavy cream you should make at least 2 7 servings and each one should have approximately 7.5 g of carbohydrate.

Espresso Smoothie

  • 1 cup full fat greek yogurt
  • 1 cup whipping cream
  • 1 tablespoon instant espresso powder
  • 1 teaspoon vanilla extract
  • Combine in a blender & enjoy! Makes 3 servings

Fruity Garden Smash Smoothie

  • ½ cup cantaloupe chunks
  • 1 clementine, peeled & seeded
  • ½ red apple – seeded
  • 1 handful spinach leaves
  • 1 handful kale
  • 1 cup broccoli florets
  • Combine in a blender & Enjoy!

Banana Chai Smoothie 

  • ¾ cup of brewed black tea
  • ¼ cup canned coconut milk unsweetened
  • 1 banana
  • ¼ tsp ground ginger
  • ¼ tsp ground cinnamon
  • ¼ tsp vanilla extract
  • Combine in a blender & Enjoy!

Pregaming Vacation Smoothie

  • 1 tangerine – peeled & seeded
  • ½ cup mango
  • ½ cup vanilla yogurt sugar free
  • 6 ice cubes
  • 2 handfuls of spinach
  • Combine in a blender & Enjoy!

I hope you enjoy these recipes as much as we do and if you need help with achieving your weight loss goals us a call for your free medical weight loss consultation. Call us now at 215-821-7336 for your free weight loss consultation.

*Recipes are taken from the book “1001 Low Carb Recipes” by Dana Carpender. It’s a great recipe book you should at it to your library.

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Eliminate Pounds and Inches w/ Our Diet Pills and These 9 Medical Weight Loss Diet Recipes

medicalweightlossphiladelphia dietdrs 2In our medical weight loss program most people lose 2 to 5 pounds a week because our diet weight loss pills do a really great job of decreasing your appetite and eliminating your hunger and cravings. The vitamin B12 injections help boost your metabolism and we give you lots of recipes that turn your body into a fat burning machine. These are the same recipes that helped me lose over 80 pounds last year; and I have still kept it off.

So here are 9 delicious recipes to help you lose weight. In our medical weight loss program we help you eat great to look great.

Weight Loss Recipe Version for Crispy Chicken and Garlicky Collards*

  • Ingredients:
  • 4 boneless skinless chicken breasts
  • 2 tablespoons of Dijon mustard
  • 2 cups of bran flakes cereal, crushed
  • ½ teaspoon of black pepper
  • 1 pound of collard greens with the stems removed and the leaves cut into bite sized pieces
  • ½ teaspoon of garlic thinly sliced 1 lemon cut into wedges
  • 3 cups of mashed potatoes

Preheat the oven to 400°F. Then in a  place the chicken and mustard in a large bowl and coat nicely. In another bowl, mix the cereal, 1 tablespoon of the olive oil and ¼ teaspoon of black pepper. We then apply this mixture to the chicken and coat it well and bake on a baking sheet until golden and cooked all the way through; this should take approximately 45 – 50 minutes. As the chicken is cooking we should cook the collards in a large pot of boiling salted water until they are tender; this should take approximately 10 minutes. Then drain, rinse and squeeze out the excess water. Heat the remaining oil in a skillet over medium heat and add the garlic, collards and ¼ teaspoon of black pepper and cook for approximately 2 – 3 minutes. Serve this with the chicken and lemon and your mashed potatoes. This makes approximately 4 servings each with about 392 calories.

If you need help losing weight call us for your free medical weight loss consultation call us now at 215-821-7336.

Under 400 Calorie Chicken Breast Cacciatore*

  • Ingredients:
  • 1 cup of onion sliced
  • 6 boneless chicken breast
  • 12 ounces of no salt added tomato paste
  • ¼ teaspoon of black pepper
  • ½ teaspoon of garlic powder
  • 1 teaspoon of dried oregano
  • 1 teaspoon of dried basil
  • ¼ cup of dry white wine
  • ¼ cup of water
  • 4 ½ cups of broccoli florets steamed until they are crisp and tender
  • 4 ½ cups of cauliflower florets steamed until they are crisp and tender
  • 12 ounces of whole-wheat pasta

Place the onions in the bottom of a slow cooker and place the chicken on top. Combine all of the other remaining ingredients and pour over top of the chicken. We then cook on low for approximately 8 – 10 hours and serve with the steamed broccoli and cauliflower and pasta. This makes approximately 6 servings each with about 385 calories.

Pesto Chicken and Pasta – Weight Loss Recipe – Low Calorie Version*

  • Ingredients:
  • 8 ounces of whole-wheat pasta
  • 1 teaspoon of minced garlic
  • 30 cherry tomatoes – halved
  • 2 cups of cooked chicken breast
  • 1 tablespoon of olive oil
  • ½ cup of pine nuts
  • 1 cup of chopped basil

Cook your pasta and then sauté the garlic, tomatoes and chicken in olive oil for approximately 3 – 5 minutes until it’s warm and the chicken is cooked all the way through. We then add the cooked pasta, pine nuts and basil. Start everything to mix it nicely and continue cooking for a few minutes longer until the basil is soft. This makes approximately 4 servings each with about 378 calories.

Greek Salad – Super Weight Loss Recipe*

  • Ingredients:
  • ⅓ cup of red wine vinegar
  • 2 tablespoons of olive oil
  • 1 tablespoon of fresh oregano chopped
  • 1 teaspoon of garlic powder
  • ¼ teaspoon of black pepper freshly ground
  • 6 cups of romaine lettuce chopped
  • 2 ½ cups of chopped cooked chicken breast
  • 2 cups of chopped tomatoes
  • 1 medium cucumber – peeled seeded and chopped
  • ½ cup of finely chopped red onion
  • ½ cup of sliced ripe olives
  • ½ cup of crumbled faded cheese
  • 2 whole wheat pita breads – approximately 6 inches

First let’s whisk the vinegar, oregano, oil, garlic powder and black pepper in a large bowl and then add the lettuce, chicken, tomatoes, cucumber, onion, olives and feta cheese and mix everything nicely so the lettuce is totally coated with the dressing ingredients. We then toast the pita bread and serve with the salad. This makes approximately 4 servings and each serving has approximately 413 calories.

Low Calorie Cajun Chicken and Sausage Jambalaya Recipe*

  • Ingredients:
  • 1 pound of boneless chicken breast
  • 4 cups of water
  • 2 cups of chopped onion
  • 1 tablespoon of minced garlic
  • 1 tablespoon of olive oil
  • ½ pound of turkey sausage
  • 3 tablespoons of chopped green bell pepper
  • ¼ cup of green onion
  • 2 cups of no salt added tomatoes
  • 2 tablespoons of worcestershire sauce
  • ¼ teaspoon of dried sign
  • ¼ teaspoon of cayenne pepper
  • 1 ½ cups of brown rice

In a very large saucepan combine the chicken breasts, water half of the chopped onion, half of the chopped celery and one third of the garlic and bring this to a simmer over medium – high heat. Reduce the heat to medium – low and cook, partially covered until the chicken juices run clear when pierced with a fork, approximately 20 to 25 minutes. We then remove the chicken breasts from the cooking liquid. In a sieve set over a large bowl train and to cooking liquid. Should have about 4 cups of the liquid, add water if necessary. Chop the chicken breast meat and set this aside. Heat to the oil in a 5 quart Dutch oven. Add the sausage and cook over medium heat stirring often until lightly browned this should take about 5 minutes or so. Then stir in the remaining ingredients, breaking up the tomatoes with the spoon. Cook over medium – low heat, tightly covered until the rice has absorbed all the liquid; this should take approximately 45 minutes. Remove the Dutch oven from the heat, stir in the reserved chicken, cover and let stand for 5 minutes. This makes approximately 6 servings in each serving is approximately 416 calories.

Cajun Chicken and Rice*

This is a really fantastic recipe it’s almost like a quick jambalaya it has lots of amazing flavor and is a low-calorie meal that can be prepared quickly.

  • Ingredients:
  • 1 teaspoon of Cajun seasoning
  • 4 boneless skinless chicken breasts
  • 2 teaspoons of olive oil
  • ½ teaspoon of minced garlic
  • 1 cup of chopped onion
  • 1 cup of diced green bell pepper
  • 1 cup of sliced celery
  • 2 tablespoons of no salt added tomato paste
  • A few dashes of Tabasco sauce, more or less to your taste
  • 4 cups of cooked brown rice
  • Sprinkle the cajun seasoning  on the chicken and bake or grill. Add oil to the skillet and sauté the garlic, onion, green bell pepper, celery, tomato paste and tobacco sauce for approximately 2 – 3 minutes and the already cooked rice and sauté for 5 more minutes and finally serve chicken over top of the rice. This makes about 4 servings. Each serving is approx 352 calories.

Low Calorie Cantonese Chicken Stir-Fry*

This is a fantastic recipe with a very nice sauce. It doesn’t have the usual soy sauce so it does not contain all of the sodium that will cause you to retain water and is loaded with good healthy vegetables that will fill you up and help eliminate your appetite and make your belly flat at the same time.

  • Ingredients:
  • 2 tablespoons of oil
  • 1 cup of sliced carrots
  • 2 cups of broccoli florets
  • 1 cup of chopped onion
  • 8 ounces of sliced mushrooms
  • 1 cup of chopped bok choy
  • ¼ teaspoon of ground ginger
  • ¼ teaspoon of garlic powder
  • ¼ teaspoon of black pepper
  • 3 boneless skinless chicken breast sliced thinly
  • 1 tablespoon of Sherry
  • 1 tablespoon of no salt added chili sauce
  • 1 cup of low-sodium chicken broth
  • 1 tablespoon of cornstarch
  • 1 cup of brown rice
  • In a wok we are going to heat the oil and add the carrots, broccoli, onion and half of the spices and stir-fry for approximately 2 minutes or so. Then add the mushrooms and  bok choy and stir-fry one additional minute. Remove the vegetables and add the remaining oil and heat and then add the chicken and remaining spices and stirf-ry until the chicken is no longer pink. Then return the vegetables to the wok and stir together the sherry, chili sauce, broth and cornstarch. Add to the walk and he until the mixture thickens and begins the bubble. Serve over brown rice that you have already cooked. This makes approximately 4 servings each containing approximately 375 calories.

Call us now to schedule a free weight loss consultation. Call 215-821-7336.

Chicken with Snow Peas and Broccoli*

  • Ingredients:
  • 2 tablespoons of olive oil
  • 1 pound of sliced boneless chicken breasts
  • ¼ cup of egg substitute
  • ¼ cup of cornstarch
  • 1 ½ cup of sliced onion
  • 1 cup of sliced green bell pepper
  • 12 ounces of snow peas
  • 1 ½ cups of broccoli florets
  • 2 tablespoons of honey
  • ½ cup of low-sodium chicken broth
  • 1 tablespoon of cornstarch
  • 2 tablespoons of slivered almonds

Heat 1 tablespoon of the oil in a wok. Dip half the chicken in the egg substitute and dust with the cornstarch. Stir – fry until just cooked for approximately 4 – 5 minutes. Remove and repeat with remaining chicken. Remove and add the rest of the oil to the wok. Stir – Friday onion until it begins to soften. Add the green bell pepper, snow peas and broccoli and stir – fry until crisp cooked this should take approximately 4 minutes. Stir together the honey, broth and cornstarch. Add to the vegetables and cook until slightly thickened. Add the chicken and toss until coated and heated through. Sprinkle the almonds over the top. This makes approximately 4 servings each with about 379 calories.

Skinnylicious Stir Fried Rice Weight Loss Recipe Weight Loss Recipe*

Yes! You can eat rice and still lose weight. Just remember the portion sizes I recommended for you during our nutrition diet consultation.

  • Ingredients:
  • 2 tablespoons of olive oil
  • 4 boneless skinless sliced into strips chicken breast
  • 1 cup of chopped red bell pepper
  • 1 cup of sliced water chestnuts
  • 2 cups of broccoli florets
  • ½ cup of chopped green onion
  • 3 cups of cooked brown rice
  • 1 tablespoon of rice wine vinegar
  • ¼ cup of low sodium soy sauce
  • 1 cup of bald frozen peas

Let’s start this recipe by heating a large nonstick skillet over medium heat. Add 1 tablespoon of oil. Add the chicken, red bell pepper, water chestnuts, broccoli and green onion and cook this for about 5 minutes until the chicken is cooked thoroughly. Remove to a plate. Heat the remaining tablespoon of oil in the skillet and add the rice and cook for approximately 1 minute. Stir in the soy sauce, vinegar and peas and cook this for approximately 1 minute. Stir in the chicken and vegetable mixture. Then enjoy! This makes approximately 4 servings. Each serving has about 395 calories.

If you need help losing weight call us for your free medical weight loss consultation call us now at 215-821-7336.

*These recipes are taken from the book “500 400 cal recipes by Dick Logue. It’s a fantastic book I highly recommend that you take a look at and purchase it for your home cookbook library.

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The Diet Pills Kill My Appetite Do I Still Have To Eat?

medicalweightlossphiladelphia drsprogramsIn our Philadelphia medical weight loss program where most of our patients lose about 2–5 pounds per week one of the most common questions we hear every day is,

“Do I still have to eat even though I am not hungry because the weight loss pills eliminate my appetite and cravings?”

And our answer is always yes.  Even though are weight-loss pills control your appetite and cravings you still do have to eat something.

In our weight loss program people lose weight fast by eating delicious foods that helps you lose pounds and inches quickly.  Not only do our weight loss patients lose the weight fast but they maintain the weight loss. In fact over the course of 2015 I personally lost over 80 pounds and I have still kept it off. So if I can do it – you can certainly do it.   and just so you know I lost all that weight while enjoying really good foods like all different types of chicken recipes, beef recipes, pasta and rice and even desserts like chocolate cake, chocolate mousse, cheesecake and even ice cream.  So I never felt  deprived of anything. In fact my wife laughs and tells me that I ate more desserts during the time I was trying to lose those 82 pounds than I ever did in my life.

Our weight loss plan is successful at helping you lose weight because our weight-loss pills are very effective at controlling your appetite and your cravings.

But in addition to that we teach you how to eat in a way that turns your body into a fat burning machine.

And we give you the recipes for these fat burning meals.  You would be eating all types of delicious foods just like I did and just like I’m still doing in order to maintain my weight loss.  Now just because I enjoy eating cheesecake it does not mean you have to. I don’t know how it’s possible but some people do not like cheesecake.  So whatever type of food that you like we have recipes that can help you. And you can lose this weight while still eating out at restaurants and diners.  

In the article that I wrote on this blog a week or 2 ago about “ How I lost 7 lbs in 5 Days.”  I detailed for you all the foods and meals that I eat throughout the day.  And I told you how I lost that weight while eating at Wawa, Panera bread, the diner down the block, ordering Chinese take-out and  even eating out at different types of restaurants.  

So you see even though we give you all types of great recipes for delicious foods you can still eat on the run and lose weight. In fact in all honesty if it wasn’t for my wife I would probably eat every meal at WAWA. Sadly my cooking skill is limited to eggs, omelettes and the great mug cake and cheesecake recipes that I give you in this blog.  So it doesn’t matter if you like to cook or eat out all the time if you stick to the basics of our program you will be fine.

Lots of people in our weight loss program have been challenging me to come up with some insanely delicious recipes.

So here are 5 insanely delicious recipes. I hope you enjoy them as much as I do when my wife makes them for our family.

Pasta with Chicken and Broccoli*

This is a fantastic recipe it’so simple all you need is a pan to cook it. It reminds me of when I was a child and my mom used to make hamburger and tuna helper. But this taste much better than that.

  • Ingredients:
  • ¼ cup of olive oil
  • 2 garlic cloves minced
  • ½ pound of boneless skinless chicken breast cut into  ½ inch strips
  • 1 ½ cups of broccoli florets
  • 1 teaspoon of dried basil
  • black pepper to taste
  • ¼ cup of white wine
  •  3/4 cup of low-sodium chicken broth
  • ½ pound of whole-wheat bowtie pasta cooked
  • optional dash of Parmesan cheese

Let’s start by heating the olive oil in a large skillet over a medium heat. Next we sauté the garlic for about a minute or so  continuously stirring.  We then add the chicken and cook the chicken until it’s well done. Next we add the basil, black pepper to taste, wine and chicken broth and cook this for approximately 5 minutes. Make sure that you train the cooked pasta and add this to the skillet and mix everything together nicely. After this let’s heat it for about 1 – 2 minutes. Now it’s ready to be served and if you like you could sprinkle some great tasting Parmesan cheese over top. This makes approximately yummy 4 servings.

Chicken and Stuffing*

This is a great creamy chicken and stuffing recipe served with veggies that is a holiday feast for any night of the week.

  • Ingredients:
  • 6 ounces of stuffing mix
  • 1 ½ pounds of boneless skinless chicken breast cut into  bite sized pieces
  • 1 can of low-sodium cream of chicken soup
  • ¼ cup of fat-free sour cream
  • 16 ounces of frozen mixed vegetables, thawed
  • ½ teaspoon of black pepper
  • ½ teaspoon of garlic powder
  • ½ teaspoon of onion powder
  • 4 ½ cups of broccoli florets that are steamed until they are crisp and tender

First we are going to preheat our oven to 400°F and then prepare the stuffing recording to the instructions on the box. We then mix the chicken, soup, sour cream and vegetables and place them in a 13 x 9” baking pan and and generously sprinkle black pepper, onion powder and garlic powder over top. Next let’s cover the chicken mixture with the stuffing and bake this for approximately 30 – 40 minutes or until the chicken is cooked thoroughly. You conserve this with the broccoli or with any other type of vegetables. I especially enjoy roasted Brussels sprouts with garlic and oil and also  sautéed string beans with garlic and oil. For a bit of a different  twist you can use coconut oil instead of olive oil when you are making the Brussel sprouts or string beans. This recipe makes approximately 6 servings.

Mega  Chicken Supreme*

  • Ingredients:
  • 8 ounces of whole-wheat pasta
  • 4 boneless skinless chicken breasts
  • 2 cups of chopped celery
  • 1 cup of chopped onion
  • 2 cups of peas
  • 1 cup of green bell pepper chopped
  • 2 cups of broccoli florets
  • 1 can of low-sodium cream of mushroom soup

start by cooking the pasta of course by following the directions on the packaging.  And then we cut the chicken breasts into small cubes and brown in a nonstick pan and we then set this on the side. The next step is to chop the vegetables and sauté them until they just start to turn soft and then add the mushroom soup and one can of water to the vegetables. After this we add the chicken and cook until the chicken is thoroughly done. Finally we add the pasta and mix everything together until it’s heated all the way through.

Barbecue Chicken Dinner*

  • Ingredients:
  • 4 boneless skinless chicken breasts
  • ¼ cup of barbecue sauce – preferably sugar-free barbecue sauce
  • 1 tablespoon of olive oil
  • 20 ounces of frozen mixed vegetables
  • 2 cups of cooked brown rice
  • 4 tablespoons of sliced almonds

Of course we going to start by grilling the chicken breast until the chicken is totally cooked. Usually this takes approximately 8 minutes and lightly brush the chicken with the barbecue sauce while you were growing. Let’s sauté the vegetables in olive oil until they are nice and tender and this should normally take approximately 8 minutes. Finally we add the rice  and heat everything until it’s warm all the way through.   Then topped this with the sliced almonds. This makes approximately 4 servings.

Noah’s Chicken*

This is a fantastic recipe that is totally delicious and nutritious and just happens to be my son’s Noah’s favorite dish.

  • Ingredients:
  • 4  boneless skinless chicken breasts
  • 2 tablespoons of olive oil or melted coconut oil
  • 2 avocados
  • 1 cup of chopped tomatoes
  • ½ cup of  shredded low-fat Monterey Jack cheese
  • 1 cup of broccoli florets steamed until crisp and tender
  • 1 cup of cauliflower florets steamed until they are crisp and tender
  • ½ cup of carrots sliced and steamed.

Okay let’s start by slicing the chicken into ½ inch thick cutlets and then in a large pan heat the oil on a medium to high heat. The next step is the add the chicken slices and salty for approximately 3 – 5 minutes until they start to turn brown. Preheat your oven to 350°F and then peel and pit your avocado and thinly slice it. We then cut the tomatoes into very thin wedges and in a medium casserole dish layer your chicken, avocado and tomato. Then topless with sour cream and sprinkle the cheese over top. Bake this for approximately 30 minutes and serve with your steamed vegetables. This should make approximately 4 servings.

So there you have it 5 great recipes that not only taste good but they will help you lose weight. I hope you enjoy them as much as I do.

If you or someone you know needs help with losing weight I invite you to have them call us and schedule a free consultation our telephone number is 215-821-7336.

Call us at 215-821-7336 and schedule your FREE weight loss consutation now.

*These recipes are taken from the book “500 400 cal recipes by Dick Logue. It’s a fantastic book I highly recommend that you take a look at and purchase it for your home cookbook library. 

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How I Lost 7 Pounds in 5 Days by Medical Weight Loss Philadelphia

medicalweightlossphiladelphiapa dietprogramHello everyone this is Dr. Kenny.  And yes over 5 days I have lost 7 pounds and in this article I’m going to outline how I did it.

If you are one of our weight loss patients, you know that over the course of 2015, I lost approximately 80 pounds and I have succeeded in keeping it off.

But while on a beautiful cruise vacation with my wife I’ve recently gained 6 pounds back. I actually wrote about this here on our blog, and the post is titled, “How I Plan to Lose 6 Pounds in 1 Week”. And in the article I explained how I gained 6 pounds while on a cruise and I shared some of the recipes (Chocolate Mousse and Cheesecake) that I was going to enjoy to get rid of those 6 pounds quickly.  Well I am happy to say that I actually lost 7 pounds in 5 days and yes I did enjoy the chocolate mousse and cheesecake for dessert a few nights of the week.

Here is the plan I followed to lose those 7 lbs in 5 days.

Breakfast:  Okay, in a perfect world where all of us have our own personal chef cooking breakfast for us every morning, a nice breakfast would be 2 or 3 eggs, some vegetables and even a small piece of whole wheat toast with just the right amount of butter on it. But sadly, I do not have my own personal chef and most of the time life is so hectic that I never have the time to eat breakfast.

So for me, breakfast has been a cup of coffee with half-and-half and Stevia, Truvia, Splenda or equal. And that’s it for my breakfast. Now I know our parents have always told us that breakfast is the most important meal of the day. But if you need to lose 5 pounds or more and you skip breakfast your body will actually burn your body fat for fuel and energy. So if you are a normal and healthy person  just having coffee or tea for breakfast is perfectly fine.  Just make sure that in your coffee you’re just using half and half, light cream, skim milk or heavy cream and do not use any type of flavored sugar creams and do not use real sugar.

Lunch: Depending on my day and depending on the amount of time that I have for lunch I do a few different things.  If my lovely wife is joining me for lunch she will usually meet me at Panera Bread. Especially during the cold months when they  have the  butternut squash soup because she loves that soup. I usually enjoy their chicken cobb with avocado salad and I will ask him to put extra avocado in the salad for me. Now depending on my mood I may just  eat the salad and not have anything on the side with it. Or I might get the bag of potato chips on the side and just eat about 5 chips.  And then sometimes I might enjoy their  fresh bread baguette but I only eat about a quarter of this. And if I’m in the mood for something sweet I will just have an apple on the side instead. For my beverage I will have a bottle of water, diet soda or another cup of coffee.

Other times I am going to one of the local diners and enjoying a fantastic lunch of 3 eggs, 4 – 5 pieces of turkey bacon and a small slice of whole wheat toast with some butter on it. For my beverage I will have water with either a glass of diet soda or another cup of coffee.

But if I am short on time and hungry believe it or  not WAWA is my go to place.  What I usually do is get two of their large hot-dogs, throw one roll away and eat half of the other roll with the 2 hot dogs. For my beverage I will have the same as I mentioned above,  usually a bottle of water with either a diet soda or a cup of coffee.

Dinner: Dinner is a meal that I really enjoy ( because I like food) and for a perfect dinner I will have 4 – 6 ounces of a good healthy protein such as steak, chicken and even fish.  Because of me being diabetic usually we try to cook with spices that do not have any sugar so we’re using the good old reliable spices of  black pepper, garlic, oregano and a touch of salt. I prefer the Himalayan salt because it has a better taste and supposed to be healthier for us. But just use a touch of salt because too much of it can cause you to retain water weight. For vegetables we will make something like roasted Brussel sprouts with garlic and oil, sautéed string beans with garlic in oil and some nights we may even have microwavable or frozen veggies with melted butter over top. We actually enjoyed frozen broccoli and cauliflower last night for dinner with some melted butter poured over top and it was quite delicious.

Some nights we may order takeout. I would say once or twice a week on my way home I pick up Chinese food. But I ask them to leave certain things out when I order Chinese food and I almost always order the same thing. I usually have  chicken chow mein with no MSG, no corn-starch and no sugar.  I may also order egg drop soup and again I ask them to not put in MSG, corn-starch and sugar.  Sometimes I may order an egg roll but I usually split this with my wife. For some reason I remember egg rolls tasting so much better when I was a teenager and in my 20’s so honestly I don’t even enjoy egg rolls  anymore, It’s just a mental thing so the Mrs. and I usually split one.

If we are going out to a restaurant for dinner I will usually order steak, chicken or fish as my entrée and I will have a nice large salad as an appetizer. If I am at a good Italian restaurant and they have calamari I will usually 100% of the time order that, especially if it’s not breaded.  I especially love a nice Italian antipasto with cured meats, olives, artichoke hearts and vegetables.

As a snack or dessert for most nights I’m enjoying the desserts that I have all recipes for in this website; like the Chocolate Mousse and Cheesecake. And if I am lazy that night I will just have sugar free jello.

I hope you enjoy the reality and simplicity of this meal plan. I call it my real world diet plan.

In a perfect world without stress, strain, responsibility and work and we all have our own personal chefs we could all eat that imaginary perfect diet of 5 small meals per day. But that’s almost impossible for most of us.

Even though my life is filled with stress, strain and responsibility I still consider it to be perfect because I’m blessed with wonderful family and friends and the best patients anyway weight loss doctor could ever ask for.

So I found the perfect diet for my version of a perfect life.

Let us help you the perfect real diet for your life. For a free medical loss consultation call us now at 215-821-7336.

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Eat Bread To Lose Weight by Medical Weight Loss Philadelphia

weightlossphiladelphia dietdoctorsYes in our medical weight loss program you can eat bread and lose 2 to 5 pounds a week! In our weight loss program you can eat almost everything and still lose weight.  

For most of our weight loss patients eating everything in moderation is perfectly fine and they lose lots of weight.  

In fact most of our patients tell us that they eat more food now that they are doing our weight loss program than they ever did; and that now they’re finally losing pounds and inches.

Of course when you come into our office the doctor will review with you the proper diet that you should be following.  And we give you lots of great tasting recipes here at our website. We have recipes for cakes, pastries, smoothies, appetizers, main course dinner entrées, dessert and even snacks that will all help you lose weight.

So in our program not only do you get the best  appetite suppressant medications available but you also get a totally inclusive program where we tell you exactly what you should be eating.

If you need help losing weight call us and schedule your free weight loss consultation. Call us now at 215-821-7336

Here are 3 more great recipes to add to your cookbooks.

Elyse’s Cheesecake

Okay,  I know that if you are one of our weightless patients you are saying not a another  cheesecake recipe from Dr. Kenny but the truth is that I absolutely love cheesecake. So here is another cheesecake recipe.

  • 4 ounces of Philadelphia cream cheese
  • 1 cup of Stevia
  • 1 teaspoon of vanilla  extract
  • ⅓ cup of sour cream
  • 4 eggs

We are going start by preheating are our oven to 350°F and then we are going to whip the cream cheese until it’s fluffy, for about 4 minutes. Next we will combine the Stevia, sour cream and vanilla extract and mix this for about 4 minutes.  Next we will add the eggs one at a time mixing until everything is creamy for about a minute or so after each egg.  After this we grease a 9 inch springform pan and put the springform on a baking sheet and then pour the filling into it. We are going to bake this for approximately 50 – 55 minutes, plus or minus a few minutes until it’s lightly brown around the edges and fluffy. When it’s done you definitely want to let it cool down for a bit. I usually like to let it cool for approximately 2 hours. This makes about 10 servings.  I have tried eating it after only letting it cool for about 30 minutes but believe me it tastes much better if you let it cool for 2 hours. When my wife makes this for me she will usually make 2 at a time. Because I will always start eating one as quickly as possible and she lets the other one cool overnight. And it does taste much better the next day.

Blueberry Yogurt Bars

  • 1 cup  of full fat Greek yogurt
  • ½ cup of Stevia
  • ¼ cup of blueberries 

Mix the Stevia and yogurt together and pour this into a freezer safe dish. We are then going to put the blueberries over top of the yogurt and stevia mixture and then place it in the freezer and let it freeze until the yogurt is nice and solid. This may take anywhere from 2 – 3 hours. After its solid take it out of the freezer and let it just sit for about 10 minutes and finally break it into pieces. You can enjoy this immediately or you could put in freezer bags and save it for later.

Snack Bars

  • 1 cup of peanut butter
  • ½ cup of Stevia
  • ½ cup of flax seed meal
  • ½ cup of almond meal
  • ½ cups of sugar free chocolate chips
  • 2 eggs
  • ½ teaspoon of Chia seeds
  • ½ cup of almonds
  • ½ cup of cashews

Preheat our oven to 350°F and line 8 x 8 or baking dish with parchment paper. Then mix everything together until it’s totally combined. Pour this into the 8 x 8 pan and flatten it. Next we bake this for approximately 10 – 15 minutes and let it cool for a bit and then refrigerate for at least one hour. Then all you have to do is cut it into bars and enjoy. You can also keep whatever you have left over in the refrigerator so that it stays fresh.

I hope you enjoy these recipes. If you or a friend need help losing weight call us now for a free weight loss consultation at 215-821-7336

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How I Plan to Lose 6 lbs in 1 Week by Medical Weight Loss Philadelphia

weightlossphiladelphia 19103In our weight-loss program it’s always our goal to help our patients lose weight safely and as quickly as possible. But we are all human and sometimes we may not follow our nutrition plan as perfectly as we should. Especially when we go on vacation.

And this is exactly what happened to me over these past 2 weeks when my wife and I talk a lovely Caribbean cruise.  

Over the course of our 11 night cruise I gained 6 pounds.  And I know exactly where those 6 pounds came from. They came from the so-called sugar-free desserts that I enjoyed each and every night with my dinner and from the sugar-free lemon cookies that I snacked on throughout the day. Oh, and my wife just reminded me about the amazing baked Alaska dessert that we enjoyed in one of the specialty restaurants where we celebrated our 28th wedding anniversary.

But honestly I have to admit that the baked Alaska was so delicious that it was worth each and every pound. But now that we are back in the real world I am getting back to my normal eating plan. And in about 5 or 6 days I plan get rid of those extra pounds I gained; and get back to my normal body weight.

The only problem is that from my indulging in the deserts for 11 straight nights  My sweet tooth grew back. So to have the best of both worlds –  meaning to satisfy my sweet tooth and help me lose those 6 pounds quickly I have 4 great recipes that are sweet, rich and  two of them are even chocolatey. And I’m going to share them with you now.

Cocoa Puff Fluff

  • 4 ounces of ricotta cheese
  • 1 ounce of heavy whipped cream
  • 1 teaspoon of cocoa powder unsweetened
  • a sweetener like Stevia to your desired taste
  • Combine all of the ingredients together and mix thoroughly

Low-Carb Chocolate Mousse

  • 16 ounces of cold heavy cream
  • 2 tablespoons of sweetener like Stevia
  • 1 ½ cups of chocolate chips, unsweetened

Directions:  Let’s start by first melting the chocolate chips and when they are melted just put them on the side for a little while. Then we are going to whip the heavy cream until it thickens nicely. And now we add the sweetener, I like Stevia, and the melted chocolate and mix this together for approximately another 30 seconds or so. And there you have a delicious chocolate mousse that is low in carbs and sugar.

Super-Rich Chocolate Mousse – Low-Carb

  • 2 ounces of unsalted grass fed butter
  • 2 ounces of full fat cream cheese – allow it to soften
  • 3 ounces of heavy cream
  • 1 tablespoon of cocoa powder unsweetened
  • 1 tablespoon of Stevia

Directions: combine the butter cream cheese and heavy cream in a mixer and blend until everything is nice and smooth then add the unsweetened cocoa powder and the Stevia and mix until everything is combined nicely. This is a very rich and creamy and one of my favorites.

Ultra – Rich Cheesecake Mousse

  • 8 ounces of full fat cream cheese
  • 4 ounces of heavy cream
  • 4 tablespoons of sour cream
  • Sweetener: like Stevia or vanilla extract or any type of sugar-free syrup.

Directions:  allow the  cream cheese to soften and then combined with the heavy cream and sour cream in a mixing bowl and blend until everything is combined smoothly. Then add your sweetener slowly while continuing to mix. Then just Enjoy!

And please let’s not forget my good old reliable dessert that is totally sugar-free and this is sugar-free Jell-O.  If you have the time you could always make the jell-o yourself it’s super cheap and  easy. You just have to boil water add the Jell-O powder to it mix in some cold water stir everything together nicely and then put it in the refrigerator and let everything harden.  

But if you’re short on time you can always bite at the supermarket premade. The thing that I like about the pre-made Jell-O is that I could always take it with me from home to the office and have it as a snack at lunch and even carry it from one office to another office and have it as another snack at dinner time. So if you have the time definitely make it yourself because it’s very economical and if you don’t have time just by pre-made at the supermarket.

And if I am needing something a bit more crunchy I will have a few carrots with that as well. So this takes care of my need to eat something crunchy and sweet at the same time.

I hope you enjoy these recipes as much as I do. It’s always our goal to help our patients lose weight by giving them delicious recipes, diet plans in addition to the best diet – weight loss pills and appetite suppressant medications.
If you need help with losing weight just call us for a free weight loss consultation call us now at 215-821-7336.

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4 Delicious Smoothie Recipes for a Slim & Trim You by Medical Weight Loss Philadelphia

Iweightlosstipsrecipesphiladelphia19103 dietn our weight loss and diet program in addition to giving you the best weight loss diet pills and appetite suppressant medications plus Vitamin B12 injections, we also give you lots of delicious recipes that will help you continue losing 2 – 5 pounds a week. Even though the diet pills help eliminate your appetite and cravings you still need to eat food.

 

So here are 4 fantastic recipes to help make your losing weight simple, easy, fun and tasty.

Banana Raspberry Creamy Delight

  • 1 cup of ripe raspberries
  • 1/2 of an avocado
  • 1 ripe banana
  • 1 cup of plain Greek yogurt
  • ½ teaspoon of vanilla extract
  • any type of sweetener to taste Stevia, Truvia, Xylitol etc.
  • optional: a half cup of unsweetened almond milk or any nondairy milk beverage
  • Combine all of these ingredients into a blender and enjoy.

Creamy Piña Colada Smoothie

  • ½ cup of canned coconut milk
  • 1 ripe banana
  • ½ cup of pineapple, fresh not canned
  • ½ of an avocado
  • ½ cup of unsweetened plain Greek yogurt
  • Combine all of these ingredients into a blender and enjoy.

Banana Pie Smoothie

  • 2 ripe bananas
  • 2 teaspoons of vanilla extract
  • ¼ teaspoon of cinnamon
  • ½ cup of plain Greek yogurt
  • ¼ cup of unsweetened almond milk
  • 2 – 4 tablespoons of heavy whipping cream
  • 2 tablespoons of graham cracker crumbs preferably gluten-free
  • Combine all of the ingredients except the cream into a blender. Blend thoroughly and pour into a glass. In a separate container with the heavy cream until it forms a phone and then spin this on top of your drink.

Hot Peanut Butter Cup

  • ¼ – 1 cup of unsweetened almond or any nondairy milk beverage
  • ¾ cup evaporated milk
  • 2 tablespoons of smooth creamy peanut butter
  • ⅓ cup of dark chocolate chips – at least 85% dark chocolate
  • 1 teaspoon of vanilla extract
  • Combine all the ingredients in a saucepan over medium heat and stir occasionally until the chocolate is melted. You could add more or less milk depending upon your personal taste.

We hope you enjoy these recipes as much as we do and that they make your losing weight, pounds and inches all that more enjoyable.

If you or someone you know needs help losing weight call us for a free consultation. Call us at 215-821-7336.

Call 215-821-7336 for your free weight loss consultation.

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7 Recipes for a Flat Belly by Medical Weight Loss Philadelphia

weightloss flatbellyrecipes

In our medical weight loss program we help you lose 2 – 5 lbs a week with a total program that includes the best diet – weight loss pills and appetite suppressant medications, vitamin B12 injection therapy and a nutrition diet plan made specifically for you. 

And with our weight loss program you eat real food so you don’t have to spend tons of money on soups and shakes that taste like chalk.

If you need help with losing weight call us for a Totally Free Medical Weight Loss Consultation at 215-821-7336.

Here are 7 great recipes that are big on portion sizes but small in calories. Each recipe ranges from 300 to 400 calories per serving size.

Hungry Man Sized Breakfast Casserole*

Ingredients:

  • 24 ounces of frozen hash browns
  • 1 cup of skim milk
  • 1 cup a big substitute
  • ½ cup of diced onion
  • ½ cup of red bell pepper diced
  • 4 ounces of diced green chilies
  • ¾ cups of swiss cheese grated
  • 6 slices of bacon that’s cooked and crumbled

Spray a 9×13” pan with nonstick vegetable oil spray. Add the hashbrowns and cook in 300°F for about 20 minutes. Next mixed all the remaining ingredients and pour over potatoes and cook for 30 minutes. This makes approximately 6 servings each with 414 calories.

Ham and Egg Casserole*

Ingredients:

  • 2 tablespoons of unsalted butter melted
  • 1 pound of low-fat Monterey Jack cheese shredded
  • 2 ½ cups of egg substitute beaten
  • 2 tablespoons of all-purpose flour
  • 16 ounces of fat-free cottage cheese
  • 2 cups of ham that you cut into cubes
  • ⅛ teaspoon of Tabasco sauce
  • 1 teaspoon of baking powder
  • 1 cup of shredded zucchini
  • 8 ounces of sliced mushrooms
  • 1 cup of chopped red bell pepper

we are going to preheat an oven to 400°F and put butter in a 9 inch pan and melt this in the oven. Next combine all the other ingredients and put them in the pan and bake this at 400°F for approximately 15 minutes and then at 350°F for another 15 to 20 minutes. This makes 6 servings and each with the calorie count of 413 calories.

Asparagus Omelette and Citrus Salad*

omelette ingredients:

  • 10 ounces of asparagus
  • 1 ½ cups of egg substitute
  • ⅓ cup of Parmesan cheese finely grated
  • ¼ teaspoon of black pepper
  • ¼ cup of scallions thinly sliced
  • salad ingredients:
  • 6 ounces of mandarin oranges
  • 2 grapefruits cut into sections
  • 3 cups of bib lettuce
  • 6 tablespoons of poppy seed dressing

Steam the asparagus until crisp and tender, approximately 5 minutes and then drain. Whisk the egg substitute, grated Parmesan cheese and black pepper in a large bowl to blend. Spray a skillet with nonstick vegetable oil. Sauté the sliced scallions for 3 minutes or until softened. Add the cooked asparagus and sauté until heated through. Reduce the heat to medium and spread the asparagus mixture in a single layer in the skillet. Next pour the egg mixture over the asparagus and cook until the eggs are softly set tilting the skillet and gently running a rubber spatula around edge to allow uncooked egg to flow underneath, for about 4 minutes. Slide the omelette onto a plate folding it in half, cut the omelette into wedges and serve. While the omelette is cooking combine the Mandarin oranges, grapefruit sections and lettuce in a large bowl and toss lightly with dressing and divide onto salad plates. This makes approximately 3 servings with each having 388 calories.

Spicy Omelette*

Ingredients:

  • 1 large potato
  • ¾ pound of turkey sausage
  • 1 small chopped onion
  • 1 teaspoon of chili powder
  • ¼ teaspoon of cayenne pepper
  • ¾ cup of egg substitute
  • 6  whole-wheat 8 inch tortillas
  • ½ cup of reduced fat Monterey Jack cheese
  • ½ cup of salsa
  • Cook the potato in boiling water for about 35 minutes until it’s tender. You can cook the potato in the microwave if you prefer. When cool, peel and cut the potato into cubes. Brown the sausage in a frying pan and add chopped onion, chili powder, and cayenne pepper. Cook this for about 10 minutes. Drain and discard any fat. Add the cubed cooked potato. Beat the egg substitute and add to the pan, stir until the eggs are set. Spoon the mixture into the center of the warm tortillas and then top with the shredded cheese and roll up the tortilla. Then place on a plate and serve with the salsa. This makes 6 servings each with 409 calories.

Breakfast Enchiladas Family-Style*

Ingredients:

  • 12 ounces of finely chopped ham
  • ½ cup of chopped green onions
  • 2 cups of chopped green bell peppers
  • 1 cup of chopped onion
  • 1 ½ cups of low-fat grated cheddar cheese
  • 8 whole-wheat 8 inch true tears
  • 1 ½ cups of egg substitute
  • 1 tablespoon of all-purpose flour
  • ¼ teaspoon of garlic powder
  • 1 teaspoon of Tabasco sauce
  • 1 avocado

Preheat our oven to 350°F. Mix together the ham, onion, green bell pepper and cheese. Divide the mixture among the tortillas and roll them up. Place the seam side down in a greased 12 x 7 x 2” pan. In a separate bowl beat egg substitute, skim milk, flour, garlic and Tabasco sauce. And pour this over the enchiladas. Place in the refrigerator overnight or for a few hours then cover with foil and bake for 30 minutes.  uncover for the last 10 minutes and then top with the slices of avocado to finally serve it. This makes approximately 8 servings each with about 385 calories.

Full Comfy  Tummy Breakfast Extravaganza*

Ingredients:

  • 1 pound of turkey sausage
  • 2 cups of egg substitute
  • 10 slices of whole wheat bread cubed
  • 3 cups of skim milk
  • 1 cup of low-fat shredded cheddar cheese
  • 1 cup of chopped onion
  • 1 cup of chopped red bell pepper
  • 10 ounces of  chopped broccoli
  • 2 tablespoons of all-purpose flour
  • 1 tablespoon of dry mustard
  • 2 teaspoons of dried basil

In a large skillet brown the sausage then drain. In a large bowl beat the egg substitute  then add the remaining ingredients and mix well. Spoon into a greased 13 x 9” baking pan. Cover and let this refrigerate for 8 hours or so. Then preheat the oven to 350°F and bake this for about 60 – 70 minutes or until it’s cooked all the way through. This makes about 8 servings each with approximately 391 calories.

Morning Sun Veggie Quesadilla*

Ingredients:

  • 1 slice of  turkey bacon
  • ¼ cup of chopped onion
  • ½ cup of chopped red bell pepper
  • ¼ cup of egg substitute
  • 2 tablespoons of black beans
  • 1 ounce of fat-free sour cream
  • 3 tablespoons of salsa
  • 1 whole wheat 6 inch tortilla
  • 3/4 ounces of switch cheese

Cook your bacon and then set it aside bring a medium large pan sprayed with nonstick vegetable oil spray to medium heat and add the red bell pepper and onion and cook until it softened, this should  should take about 3 minutes or so. Then add the egg substitute and scramble until fully cooked. Transfer the mixture to a bowl and set the pain aside to cool. Add the bacon, beans, 1 tablespoon of sour cream and 1 tablespoon of salsa to the egg scramble bowl and lightly mixed this and set it aside. Clean and dry the pan, spray with nonstick vegetable oil spray and bring to medium-high heat. Place the tortilla flat in the pan and sprinkle evenly with cheddar cheese. Spoon the egg mixture over half of the tortilla and  and then fold the other half of  Tortilla over top of the eggs. Make sure you press this down evenly with the spatula to seal everything and cook until both sides are crispy. This should be approximately 2 minutes per side. And then you could top this with the remaining salsa and sour cream. This makes one serving with approximately 400 calories.

I hope you and your family enjoy these recipes.

Remember if you need help with your weight loss plan, if you need just a jump start or if you can’t lose weight no matter what you do call us for your Free Weight Loss Consultation at 215-821-7336.

*These recipes are from the book 500 $00 Calorie Recipes by Dick Logue. It is a great book and has lots of really good recipes. You should add it to your cookbook library.

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