pizza low carb by medical weight loss philadelphia http://wakeupskinny.yroc.pro/

Italian Pizza Crust

 Note: Total: 5 carbs.

This crust had a good texture without much “soy” taste. I would like to try it for sandwiches next.

Ingredients:

3/4 cup soy protein powder or isolate
1/2 cup cream
3 large eggs
seasonings (garlic powder, basil)

Preheat oven to 350 and spray cookie sheet with non-stick spray. Mix protein powder, cream and eggs in bowl with whisk until smooth. Spread on cookie sheet. Bake 20 min. (can add sauce, cheese and toppings and put under broiler for few minutes)

blueberry muffin low carb recipe by medical weight loss philadelphia

Mom’s Blueberry Muffin  

This is a delectable and scrumptious blueberry muffin weight loss recipe that has only 4.8 grams of carbohydrates per muffin. Being able to eat yummy food like this differentiates our Philadelphia Medical Weight Loss program from all of the other weight loss clinics and programs in Philadelphia.

I hope you enjoy them as much as I do.

Ingredients:

• 12 ounces cream cheese, soft
• 5 eggs
• 15 packets Splenda sugar substitute
• 2 Teasps vanilla
• 1 ½ cups whole almond meal
• 1 cup unprocessed wheat bran
• 1 Teasp baking powder
• 1 cup whole (fresh or frozen) blueberries
• 2 Teasps grated lemon peel

Directions:

Preheat oven to 325ºF.  Lightly grease a 12-cup muffin pan (heavy-gauge metal is best).  You can also use muffin liners.

Put cream cheese and two eggs in the bowl of an electric mixer.  Beat with a flat beater until smooth and fluffy.  Add the other eggs, one at a time, beating briefly after each.  On slow speed, stir in the rest of the ingredients except the blueberries and lemon peel.  When mixture is well blended, stir in the blueberries and lemon peel.

Fill the muffin pans almost to the top.  (The muffins will rise only slightly.)  Bake muffins for about 20 to 25 minutes or until golden brown.  These muffins freeze well.  Thaw at room temperature.

With our children being home from College for the Holidays and with all of their friends visiting my Wife just can’t bake enough of these muffins.

When you make these for friends and family they will not believe that this recipe came from your medical weight loss center.

For more yummy weight loss tips and recipes just look around our website.

If you need help with losing weight just call us for your free consultation. Call us at 215-821-7336

Happy Holidays

Banana Loaf

 Note: This is a tasty banana bread that has a rich banana flavor and is still fairly low-carb.

Serving size,  one ½-inch thick slice.  Carbs per serving,  4.4 grams of carb.

•  12 ounces cream cheese, soft
• 5 eggs
• 1 cup mashed bananas (about 3 medium-size bananas)
• ¼ cup soy protein powder
• 1/3 cup stone ground whole-wheat flour
• 1 Teasp baking powder
• 16 packets Splenda sugar substitute
• 2 Teasps vanilla extract
• 2 Teasps grated lemon peel (optional)
• 1 cup unprocessed wheat bran
• 1 cup whole almond meal

Preheat oven to 325ºF.  Lightly butter three mini loaf pans (use non-stick pans made of heavy0gauge metal).  Optional:  For easy cleanup and removal, cut strips of waxed paper to fit in the bottoms of the pans and allow them to hang over the edge by an inch or two.

Put cream cheese and two eggs in the bowl of an electric mixer and beat with a flat beater until smooth, thick and fluffy.  Be sure to eliminate all cream cheese lumps.  Add the remaining eggs, one at a time, beating briefly after each addition.  Add the next seven ingredients and beat at slow speed.  Add the wheat bran and nuts, blending at low speed.

Spoon the batter into the pans and bake the banana bread for about 45 to 55 minutes or until done.  Cool before slicing.  Keep refrigerated (keeps for about 3 to 4 days).  Freeze bread that isn’t going to be used soon.

6 Carb Heavenly Breakfast “Soufflé” 

Makes 1 Serving

Ingredients:

• 1/2 cup egg whites
• 3 Tbsp. unsalted butter
• 1/2 cup thinly sliced mushrooms
• 1/2 medium tomato, thinly sliced
• sea salt and freshly ground black pepper, to taste
• 1/2 cup crumbled fresh goat’s cheese, or grated cheese of your choice

Preheat the oven to 400°F. Whip the egg whites to soft peaks adding salt and pepper to taste.

In a heavy 9-inch frying pan that can go into the oven, melt the butter over high heat. Add the mushrooms, season lightly and cook until the mushrooms become soft but not brown. Arrange the tomato over the mushrooms. Quickly fold the cheese into the whites and spread out evenly over the mushroom mixture. Place in the oven and bake for 8 minutes until golden on top.

Remove from the oven and run a spatula around the sides to loosen. Flip over onto a plate and serve immediately and only 6 carbs per serving.