Category Archives: diet doctors

Flatten Your Belly Fast With These 4 Smoothie Recipes by Medical Weight Loss in Philadelphia

medical weight loss in philadelphia weight loss pills diet pillsToday I have to take the time and thank all of the patients in our Philadelphia medical weight loss program and our Bucks County weight loss program who have referred all of their family members, friends and coworkers to our program so that we may help all of them lose weight and improve their health and wellness. THANK YOU!!!!!

This past week has been one of our busiest weeks ever especially during this time of year. And I have to attributed to our wonderful patients and the few days of sunshine and high temperatures into the 70s.

Because of the unusually hot weather lots of our patients were wearing their warm weather clothing and showing off their new slim and trim sexy bodies! And when everyone asked them what they were doing they were kind enough to give our weight loss program some of the credit for their success and gave everyone are contact information and told him to call us for the free medical what was consultation. I have to say that at least 70% or more of our new patients this week came from referrals from our weight loss patients. So for this I give all of you my heartfelt thanks.

One of our new patients, Tamika, was so excited to join our program this week. She told me that she has been exercising with one of her coworkers, Brenda(who has been one of our weight loss patients) and while Brenda was losing lots of weight, she herself only lost a few pounds. So she finally asked Brenda if she was doing anything else to help her lose all of that weight and Brenda told her about our weight loss program. And our weight loss program was the only thing that she was doing differently. So again thank you Brenda and everyone else who has referred people into our weight loss program.

If you would like more information on her medical weight loss program I invite you to call us and schedule your free consultation. Call us at 215-821-7336 and we will be happy to schedule you for your free consultation. Our weight loss program includes FDA approved medical weight loss pills and appetite suppressant medications, vitamin shots, instructions on our rapid weight loss diet plan and exercise plan.

In this article I am giving you 4 more delicious smoothie recipes to help blast away blast away fat. The recipes are for Apple Berry Dream Smoothie, Strawberry Banana Smoothie, Berries Apple Smoothie and my favorite Doc’s Favorite Smoothie.

Apple Berry Dream Smoothie

  • Spring mix greens – 1 handful
  • spinach – 2 handfuls
  • water – 2 cups of water
  • frozen blueberries – 1 cup
  • Apple – one Apple with the court in seeds removed – cut into quarters
  • banana – 1
  • Stevia – 1 packet Stevia
  • ground flax seeds – 2 tablespoons
  • 1 scoop Solutions 4 protein powder
  • Place all of your greens into the blender and blend until it becomes liquefied and then stop the blender and add all of the of the ingredients then place the lid back on your blender and then continue blending until everything is creamy smooth.

Strawberry Banana Smoothie

  • Spring mix screens – 3 handfuls
  • 1 scoop Solutions 4 protein powder
  • water – 2 cups of water
  • apples – all too small apples with the core and seeds removed and cut into quarters
  • banana – 1 small banana
  • frozen strawberries – 1 cup
  • Stevia – 2 packets, you can add more if needed
  • flaxseeds – 2 tablespoons of ground flax seeds
  • Combine all of your vegetables into the blender and blend until it becomes liquid than stop the blender add the rest of the ingredients, placed the lid back on top of your blender and blend until it’s creamy smooth.

Berries and Apple Smoothie

  • Spinach – 3 handfuls of spinach
  • water – 2 cups
  • Apple – 1 small apple cord seated and sliced into quarters
  • blackberries – 1/2 cup of BlackBerries
  • blueberries – 1/2 cup of blueberries
  • ground flaxseed – 2 tablespoons
  • 1 scoop Solutions 4 protein powder
  • Stevia – 1 – 2 packets or more if needed
  • First blend all of your greens and then add the rest of the ingredients and blend until you have a deliciously creamy smoothie.

Doc’s Favorite Smoothie

  • Spinach – 2 handfuls
  • Kale – 2 handfuls
  • frozen peaches – 1 cup
  • banana – 1 small banana
  • water – 1-2 cups
  • 1 scoop Solutions 4 protein powder
  • ground flax seeds – 2 tablespoons
  • Stevia – 2 packets or more depending upon your taste preferences
  • combine all of the vegetables into the blender and blend and when this is liquefied add the rest of the ingredients cover your blender and continue blending until everything is nice and smooth.

I hope you enjoy these recipes. Remember for more information on her weight loss program just call us at 215-821-7336 and schedule your free weight loss consultation.

Low Calorie Comfort Food Recipes for The Winter To Lose Weight and Keep It Off

medical weight loss philadelphia, medical weight loss doctors philadelphia,medical weight loss c;inics and centers philadelphiaHello everyone. Here are two delicious winter time recipes that are perfect for comfort foods and because they are low in calories they will help you lose weight and keep it off.

If you are new to our medical weight loss center just call us and schedule your free weight loss consultation. Call 215-821-7336 and schedule your appointment now.

Here are the 2 low calorie recipes I promised you:

Avocado Soup*

This is a phenomenal recipe it makes 6 servings and each has 64 cal, 5 g of fat, 5 g of carbohydrates in 2 g of protein.

  • The ingredients are:
  • 2 small peeled and seeded avocados – cut up
  • 1/2 cup of seeded and peeled  chopped cucumber
  • 1/3 cup of chopped onions
  • 1/4 cup of shredded carrots
  • 14.5 ounces of reduced sodium chicken broth
  • 1.5 cups of water with several dashes of hot pepper sauce
  • 1/8 teaspoon of salt
  • 1/2 teaspoon of paprika
  • 1/3 cup of refrigerated fresh salsa
  • snipped fresh cilantro

For this recipe we’re going to start by combining the avocados, onion, carrots, cucumber, garlic and the chicken broth in a blender and blend until everything is nice and smooth. Next add the water, hot pepper sauce and salt and cover this again and blended until everything is combined nicely and it’s creamy and smooth. Then all you have to do is pour the mixture into a large bowl or Tupperware container and cover and refrigerate this for several hours. I usually like making this a day of head of time so we are enjoying a nicely chilled avocado soup when we do eat it. When you are ready to serve all you have to do is spoon the soup into your soup bowls and then sprinkle each serving way after paprika, salsa and snipped cilantro.

Black Bean and Chicken Pesto Wraps*  

This is a great recipe that makes approximately 4 servings each of them having approximately 300 cal, and 35 g of carbohydrate.

  • The ingredients are:
  • 15 ounce can of no salt added black  beans – rinsed and drained
  • 1/2 cup of loosely packed cilantro leaves
  • 1/4 cup of chopped onion
  • 3 tablespoons of lime juice
  • 1 teaspoon of chili powder
  • two cloves of garlic minced
  • 1 teaspoon of crushed red pepper
  • 1/8 teaspoon of salt
  • 12 ounces of skinless boneless chicken breast sliced in half and cut into strips
  • 1/2 teaspoon of dried oregano – crushed
  • 1/8 teaspoon of salt
  • 2 teaspoons of olive oil
  • 4 multigrain flatbread wraps
  • 2 cups of fresh shredded fresh spinach
  • one small red pepper – cut into bite-size strips

In a bowl let’s combine the beans, onion, cilantro, 1 tablespoon of the lime juice, 1/2 teaspoon of the chili powder, the garlic, crushed red pepper and 1/8 teaspoon of salt. Mash all of this together until it’s just about smooth. You can use anything you like to mash this I use a potato masher.  Then just set this on the side. In another bowl toss the chicken breast strips with the rest of the chili powder, oregano and remaining 1/4 teaspoon of salt. Mix this nicely together so that the chicken absorbs all of the spices. Then you want to use a large skillet and cook the chicken in oil over medium – high heat for 4 – 5 minutes or for long as it takes for the chicken to be thoroughly cooked so that there is no pink remaining. After that remove from the heat and stir in the leftover 2 tablespoons of lime juice. To make the wraps all you have to do is spread the bean mixture evenly on each of the 4 wraps. Then top with the spinach, sweet pepper strips and the chicken and just roll them up and enjoy.

I hope you enjoy these recipes as much as I do.

For your free medical weight loss consultation call us at 215-821-7336 and schedule your consultation.

Low Calorie Recipes to Lose Weight, Boost Energy and Satisfy Your Hunger by Medical Weight Loss Philadelphia

weightlossinphiladelphia As part of our medically supervised prescription weight loss program we give you the best weight loss pills and appetite suppressant medications to help eliminate your hunger, vitamin B12 injections to boost your metabolism and delicious recipes for a safe and sensible weight loss meal plan. So that you can save money and buy your own food at the supermarket. For more information about our weight loss plan call us and schedule your Free Medical Weight Loss Consultation – call 215-821-7336.

Here are 9 fantastic low calorie recipes to help you lose weight and satisfy your cravings:

Charlie’s Nachos*


  • ½ pound of shredded imitation crab meat or even real crabmeat.
  • ½ pound of cooked shrimp that you are going to chop up.
  • One can, approximately 4.5 ounces of chopped green chilies.
  • 1 teaspoon of hot chili powder.
  • ⅓ teaspoons ground cumin.
  • ¼ teaspoon of salt.
  • Baked corn tortilla chips – one bag approximately 8.5 ounces.
  • Prepared salsa – 1 cup.
  • Reduced fat Monterey Jack cheese approximately 1 cup shredded.
  • Chopped black olives – ¼ cup
  • 2 sliced scallions.

This is a phenomenal recipe and we are going to start by heating our oven to 350°F. After that we are going to mix together in a very large bowl your imitation crab meat, your chilies, or hot chili powder cumin and salt and your shrimp. Then line the bottom and the sides of a baking dish that is approximately 13 x 9 x 2” with your tortilla chips. After that spoon out your crabmeat mixture evenly over the entire mass of corn chips and then after that pour over top your cheese, olives, scallions and the salsa. This is a really unbelievable recipe! You should bake this for approximately 15 minutes or until it is heated all the way through and all the cheese is melted nicely. This is definitely not a low-carb recipe. This recipe makes 6 servings each of them having 310 cal, 7 g of fat, 22 g of protein and 43 g of carbohydrates. So if you’re watching your carb intake eat this maybe once a week and only eat half of the serving just like I do.

Vegetable Pasta Bake*


  • Bow-tie Pasta- 6 ounces
  • Broccoli Florets- 4 cups
  • Nonfat sour cream- 1 cup
  • Light alfredo sauce- 1 container
  • Onion (finely chopped)- 1
  • Salt- ½ teaspoon
  • Cayenne- 1/8 teaspoon
  • Ground nutmeg- ⅛ teaspoon
  • Frozen peas (thawed)- ½ cup
  • Shredded carrots- ½ cup
  • Shredded reduced-fat american cheese- ½ cup

Let’s start out cooking this dish by heating the oven to 375 degrees and spraying the casserole dish with cooking spray. Cook the bow ties in large pot until they are softened a bit.  Add broccoli for last 2 minutes. As that is boiling, stir the sour cream, alfredo sauce, onion, salt, cayenne, and nutmeg in a large bowl. Then add the bow ties, broccoli, peas, and carrots and toss everything around altogether. Pour into the prepared casserole and bake for 30 minutes or until bubbly. Cover it with a sprinkle of cheese and return to oven for 5 minutes and enjoy!

Broccoli and Cheese Stuffed Shells*


  • Jumbo pasta shells- 24 from 12 ounce package
  • Low-fat cottage cheese- 1 lbs
  • Shredded Mozzarella cheese- 1 cup
  • Egg white- 1 large
  • Grated parmesan cheese- 1 tbs
  • Garlic powder- ½ tsp
  • Dried basil- ½ tsp
  • Salt- ⅛ tsp
  • Black pepper- ⅛ tsp
  • Frozen chopped broccoli- 2 10 ounce packages
  • Shredded carrots- ½ cup
  • Fat-free marinara pasta sauce- 2 cups

Start out by preheating the oven to 375 degrees, as you’re cooking the shells in a large pot until tender. Pulse together cottage cheese, ½ cup mozzarella, egg white, parmesan, garlic powder, basil, salt, and pepper until well blended and smooth. Transfer mixture to large bowl. Stir in broccoli and carrots.

Tortilla Soup*

  • Ingredients:
  • 1 tablespoon of olive oil
  • 1 finely chopped medium onion
  • 1 finely chopped clove of garlic
  • 2 peeled, seeded and chopped tomatoes
  • 2 seeded and finely chopped jalapeno chiles
  • 1 teaspoon black pepper
  • ¾ crushed cumin seeds
  • 4 corn tortilla cut into wide strips of ¼
  • Pinch of chilli powder
  • 1 can (2 pints, 14 ounces) 5 ¾ cups of chicken broth
  • ¾ cups of Monterey Jack cheese
  • 2 tablespoon chopped cilantro (optional)

First you want to heat your oven to 400 degrees F. Then take a large skillet and heat this over top medium heat and add the onion and garlic and saute until it’s nice and soft. Next mix in your black pepper, cumin, jalapeno and your tomatoes. And cook this for approximately 10 minutes. Next sprinkle the chilli powder over top of your tortilla chips place them on the baking sheet and cook them for about 10 minutes plus or minus a few minutes until they are nice and crispy.   While your tortilla chips are baking spoon the broth to your large skillet and let this simmer on low heat for about 10 minutes. After that just set four bowls on your table and spoon in the soup and then over top of that sprinkle your tortilla chips, cilantro and cheese. This recipe makes four servings each of them has about 190 calories, 6 grams of protein and 17 grams of carbohydrates.

Crab Cakes with Corn Relish*

This is an unbelievably tasty recipe it makes six servings with two crab cakes equaling one serving. Each serving has approximately 240 cal, 3 g of fat, 24 g of protein and 25 g of carbohydrates.


To make the crabcakes you will need:

  • 1 pound of crabmeat, with all of the shells and other cartilage materials removed.
  • ½ sweet red pepper with the core and the seeds removed. Cut this into small pieces.
  • 3 scallions cut into small pieces.
  • 2 carrots peeled and sliced into small pieces.
  • 2 large eggs.
  • ⅓ cup of reduced fat mayonnaise dressing.
  • ½ teaspoon of salt.
  • ¼ teaspoon of black pepper.
  • 1 teaspoon of fresh chopped tarragon.
  • 1 cup of packaged unseasoned breadcrumbs
  • Non-stick cooking spray.

For the corn relish ingredients you will need:

  • 2 ears of corn of course with the kernels removed from the cob. This makes approximately 1.5 cups of kernels were even a little bit more.
  • 2 chopped scallions.
  • ½ of a sweet red pepper with the  core and scenes removed and then chop The pepper into pieces.
  • ½ cup of cherry tomatoes sliced in half.
  • 2 tablespoons of fresh lime juice.
  • ¼ teaspoon of salt.
  • A pinch of black pepper.
  • A dash of liquid hot pepper sauce or you can put as much you like to your taste.

Now, for the crab cakes combine in a food processor the crabmeat, scallions, sweet peppers and carrots. Pulse this combination until it’s blended nicely. After that add the eggs, salt, tarragon, pepper and mayonnaise and pulse until everything is  blended together. Next we move this mixture to another bowl.  Then heat your oven to 425°F. Then stir three-quarter cup of the breadcrumbs into the crab mixture and place the remaining crumbs in a shallow dish.

Mold your crab mixture into 12 patties or cakes whichever you prefer using about ⅓ cup of mixture for each. Then coat to cakes with the remaining crumbs. Next coat the baking sheet with the cooking spray and placed the crab cakes onto your sheet. Lightly coat the tops with the additional spray. Then bake the crab cakes for approximately 8 minutes just make sure that you turn them over halfway through so that it cooks evenly.

You can even place the crab cakes under broiler for 1 – 2 minutes per side to make it a bit more crispy. To make the corn relish all you have to do is stir together the corn, sweet pepper, scallions, cherry tomatoes, salt, black pepper and lime juice and season with the hot pepper sauce. Serve this relish with the crab cakes. I hope you enjoy this recipe just remember that two crab cakes combine for a total of approximately 25 g of carbohydrates. So if you are watching your carbohydrate intake just don’t eat too many of these.

Mustard Caper Chicken Extravaganza*

The Ingredients:

  • 6 boneless skinless chicken breast sliced in half – approximately 2 pounds overall.
  • Salt – ¼ teaspoon
  • Black pepper – ⅛ teaspoon
  • Chicken broth – 1 can approximately 14.5 ounces.
  • Dreams capers – ¼ cup
  • Dried rosemary – ½ teaspoon
  • Dried thyme – ¼ teaspoon.
  • Dijon mustard – 2 tablespoons
  • Honey – 1 tablespoon
  • Cooked hot couscous – 4.5 cups

Start this recipe by coding or skillet with the cooking spray. Place the skillet over medium – high heat and season the chicken on both sides with the salt and pepper. Next add the chicken to the skillet and cook this for about 5 – 6 minutes on each side or for as long as it takes until the chicken is cooked all the way through. When your chicken is thoroughly cooked removed from the skillet and place it on a platter to keep it nice and warm. The next step is to add the broth, capers, rosemary and thyme to a skillet and cook this over medium – high heat for approximately 5 minutes. Then remove the skillet from the heat and stir in your mustard and the honey. Serve the chicken with the couscous. This makes 6 servings each of them having about 320 cal, 5 g of fat, 36 g of protein and 30 g of carbohydrates.

Honey Mustard Chicken and Vegetables*

This is a really awesome recipe it makes 6 servings each of them has about 340 cal, 12 g of fat 32 g of protein and 30 g of carbohydrates.

The ingredients for this recipe are:

  • 4 small carrots that you were going to peel slice them in half lengthwise and cut them crosswise.
  • Three medium-sized parsnips that you are going to peel and slice them in half. And then cut them crosswise into 1 inch thick half-moon slices.
  • Two heads of Belgian endive that you were going to trim and cut them into 1 inch pieces.
  • 2 tablespoons of vegetable oil.
  • 1 teaspoon of salt.
  • ½ cup of honey mustard.
  • 2 tablespoons of fresh lemon juice.
  • ½ teaspoon of dried thyme.
  • Three large skinless chicken breast that you are going to slice in half. This is going to equal approximately 2 ½ pounds of chicken meat.
  • 4 medium-sized zucchini approximately 2 pounds in all you’re going to cut them into 1.5 inch pieces.
  • 2 cups of chopped broccoli rabe.

This is a really really good recipe and first we’re going to preheat our oven to 400°F. Place the carrots, parsnips, endive and onions into a very large bowl and then add your oil and toss everything nicely together. Next we are going to pour this mixture into a large roasting pan and season it with the ½ teaspoon of salt.

 Next in a small cup stir together the honey mustard, lemon juice and thyme. Then put the chicken in the pan on top of the vegetables. Sprinkle the chicken evenly with the remaining ½ teaspoon of salt. Then brush evenly with the 3 tablespoons of the  honey mustard mixture.  We are going to roast this for approximately 25 minutes and then remove the pan from the oven and add this zucchini. Increase the heat to 450°F and roast for approximately 10 minutes.

Remove the chicken and place it on your dishes and cover it with foil to keep it warm. Stir the remaining honey mustard mixture into the vegetables in the roasting pan and roast this for approximately 10 minutes. Then just divide the vegetable mixture between your blades and copies of them with a piece of chicken. While the vegetables are roasting you can steam the broccoli rabe until it’s nice and tender. This normally takes about somewhere between 2 – 3 minutes and then serve it on the side of the chicken and vegetables.

Lemon Chicken*

This is an awesome recipe that makes 6 servings each of them having 320 calories, 9 grams of fat, 30 grams of protein and 36 grams of carbohydrates. The ingredients are:

  • 1 quarter cup of fresh lemon juice this is approximately the juice from one whole lemon.
  • 1 tablespoon of finely chopped fresh ginger.
  • 1 tablespoon of soy sauce.
  • 1 tablespoon of sugar.
  • 1 tablespoon of cornstarch.
  • 6 skinless chicken breast that you were going to slice in half, approximately one and a half pounds in total.
  • 6 ounces of linguine.
  • 2 tablespoons of olive oil.
  • 2 sliced garlic cloves.
  • 1/8 teaspoon of red pepper flakes.
  • 3 quarter pound of cherry tomatoes.
  • 1 quarter teaspoon of salt.
  • 6 cups of shredded romaine lettuce.

To make your garnish you’re going to need

  • 2 finely chop scallions.
  • 1 quarter cup of finely chopped cilantro.
  • 6 cups of steamed green beans.

In a steam proof dish or glass pie plate stir together with the lemon juice, Ginger, soy sauce, sugar and cornstarch. Add the chicken and stir to coat it. Let this stand at room temperature for about 20 minutes. Place the dish with the chicken and the marinade on a rack over 1 inch of water in a wok or a very large skillet with a deep lid. Heat the water to simmer over medium heat. Cover this tightly and steam for about 5 minutes. Uncover and then with the tongues turn the chicken over and then cover it and steam over medium heat until the chicken is a opaque. This usually takes about 5 minutes. Meanwhile cook the linguine in a large deep pot of lightly salted boiling water until it’s al dente.

In a large Skillet heat oil over medium heat then add the garlic and saute this for about 1 minute. Next add the red pepper flakes and tomatoes and cook until the tomatoes just start to break apart, this takes about 3 minutes normally. Next add the linguine and salt.

Place your lettuce on top of the plates and spoon the chicken and sauce over top. Divide the linguini amongst your plates and garnish with scallions, cilantro and green beans.

Lettuce Wraps – Chicken Asian Style*


  • shredded chicken – 2 cups
  • coleslaw mix of carrots and cabbage – 2 cups
  • one medium carrot cut up
  • Diced onion – 2 cups
  • unsalted peanuts – 2 tbsp
  • minced fresh ginger – 1 tsp
  • Asian salad dressing – one third cup
  • crushed pineapple – one third cup
  • bib lettuce – 12 leaves

This recipe is great for the summer time especially now but it’s very hot outside. This recipe makes approximately 4 servings each of them having about 220 cal, 12 g of carbohydrates and a grams of sugar. Put all of the above ingredients (except the pineapple and salad dressing) into a blender or food processor.

And pulse until it’s finely chopped. I usually do this by just using the pulse mode on my blender or you might just have to turn it off and on several times. My food processor is small so I have to process this in 2-3 batches , one at a time.

You may next add the salad dressing and pineapple into our mixture and toss everything nicely until it’s well combined. When you are ready to serve spoon about 1/4 cup of the chicken mixture onto each lettuce leaf and enjoy.

Call now and schedule your Free Medical Weight Loss Consultation, Call 215-821-7336

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

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*


  • 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*


  • 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*


  • 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*


  • 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*


  • 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*


  • 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.

Oprah Winfrey and Weight Watchers By Medical Weight Loss Philadelphia

 Unless you have been living under a rock, without a television or a smart-phone you have probably seen one of Oprah Winfrey’s commercials endorsing weight watchers.  And in my opinion, it’s about time! And that’s because our Philadelphia Medical Weight Loss Program is similar to Weight Watchers, except that our program is a medically supervised weight loss program and we give you a diet plan Plus we give you weight loss pills and appetite suppressant medications that help eliminate your hunger and cravings and a vitamin B12 injection. 

When you come in you are:

  • Evaluated by a M.D. 
  • Given weight-loss pills – appetite suppressant medications to help control your hunger and cravings.
  • Given a vitamin B12 injection that will help boost your energy levels.
  • Given a diet plan that has been designed specifically for you.  

And we have support materials like this website and our YouTube channel where we are constantly giving you lots of delicious recipes that range from: smoothies, appetizers, entrées, desserts etc. 

We now have over 380 recipe videos on youtube. In our weight loss program you see a medical doctor that will evaluate you and make sure that you are doing the right type of program to help you lose weight. 

And in order to design the most perfect weight loss nutrition plan for you we also have you fill out a metabolism profile questionnaire and take into consideration your age, overall health and level of physical activity. Your plan is designed specifically for you.  

Because of our medical training we realize that for you to lose weight it’s not just about counting calories, points and portion control.  All of the other things that I mentioned above like your age, level of physical fitness  and any health issues that you might have  all need to be taken into consideration in order for you to effectively lose weight and keep it off.

Most people, (even most other weight loss programs) do not realize that people with certain type of health issues like diabetes, hypothyroidism, polycystic ovarian syndrome, menopause, perimenopause, postmenopause all require a very specific type of diet program if they want to be successful at losing weight.  So really that’s another major benefit of coming to our medically supervised prescription weight loss program.

No one understands this better than me, because I am a diabetic.  And as a diabetic there are lots of foods, that my wife can eat, but I can’t eat them, because they will just make me fat and make my diabetes worse.

So I am happy that Oprah is finally doing a weight loss program that allows her to eat real food and is similar to our program except that we are Doctors and give our patients weight loss pills, vitamin B12 shots, etc…

In fact, we have lots of patients that come to us either while they are doing or after they have tried programs like Weight Watchers, Nutri-system, Jenny Craig, Dr. Oz’s rapid weight loss plan, Medifast or any type of weight loss or diet plan. 

And the reason they come to us is because the appetite suppressant medications make it very easy for them to lose weight. 

The weight loss pills help control your appetite, cravings and binging and enable you to make sensible decisions about what you are eating.  

And often-times because of our medical training  when someone comes to us while they are doing another weight loss program and they are not totally happy with the results we usually tweak that program and then BAM  they start losing weight again.

So in conclusion with our local weight loss program you are: 

  • Evaluated by a Medical Doctor
  • Given Weight Loss Pills Appetite Suppressant Diet Medications
  • Given a Vitamin B12 Injection
  • Given a Specific Diet Nutrition Plan
  • Given an Exercise Plan if You are Able To Exercise

Oh, I almost forgot to tell you that we do not charge you a new member fee or a new patient fee like so many other weight loss programs now do.  

We do not have any contracts either. 

We are here for you as long as you need us, and that’s it.  

Some people might see us once or twice over a month or two and others might see us a bit longer, it all depends on how much weight you need to lose.

And if you are doing a weight loss program like Weight Watchers, Nutrisystem, Jenny Craig, Dr. Oz’s rapid weight loss plan, Medifast or any type of weight loss or diet plan it’s usually perfectly fine for you to work with us and even take the weight loss pills and appetite suppressant medications.  

Of course when you see the medical doctor he will only give you weight loss pills if he believes they will be safe and effective for you.

Call us now and  schedule a totally free medical weight loss consultation call us at 215-821-7336.  

3 Tips to Avoid Holiday Weight Gain by Medical Weight Loss Philadelphia


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It always seems that from October all the way through the end of January it’s the most difficult time of year to not gain weight. Here are 3 tips to help you lose weight during the Holidays.

It’s an especially difficult time if you’re trying to lose weight. I hate to admit it but I even gained a few extra pounds over the Thanksgiving holiday. Why did I gain weigh? Because I am NOT able to resist my wife’s wonderful cooking and baking. Honestly, now just while writing this article I am thinking about the totally delicious banana bread with chocolate chips and peanut butter chips that she made.

And of course I cannot forget the pumpkin pie, coffee cake, sweet potato pie and chocolate pudding and banana pie that she made for our Thanksgiving feast. I must confess that I had more than one slice of each of these yummy goodies. And yes I did gain weight. But because I have my weight loss program in place, (the same program that I give to all of our weight loss patients), I was able to get back to my normal weight after a few days. So I decided to write this article and share a few tips that will hopefully help you avoid gaining weight during this holiday season.

Weight Loss Tip Number 1:

Skip eating breakfast. Yes you did read it right. I said do not eat breakfast for a day. On a day like Thanksgiving when you know you are going to be eating a humongous feast, it’s probably best to not eat breakfast that day. This is similar to the Protocols of intermittent fasting. With intermittent fasting you give yourself approximately 16 – 18 hours between your dinner and your lunch. The theory is that during this period of time your body will be burning all of your extra body fat. For example if you start your dinner at 7 p.m. at night you should finish around 8 p.m. Then you don’t eat until 12 noon the next day so you will be fasting for approximately 16 hours or so.

It’s really remarkable that when you do not eat for 16 to 18 hours that your body will actually increases its production of growth hormone and anabolic hormones. And these hormones increase your body’s ability to burn fat.

Simply stated when you do not eat for about 16 to 18 hours your body turns into a super efficient fat burning machine.

This will also decrease your body’s blood sugar levels. And it will even decrease your body’s cortisol levels. High levels of Cortisol in our body is known to be one of the major causes of most diseases that we suffer from.

So what I plan to do for the next holiday is to wake up have a nice cup of decaffeinated coffee with some heavy cream or half and half a packet of stevia for breakfast. After this I will try not to eat until dinner time, when I can almost eat as much as I want. I just have to be careful not to eat too many starchy carbohydrates and desserts that will turn into sugar.

We don’t want too much sugar in our bodies because when there is too much sugar in our body – insulin levels spike and this causes everything we have eaten to be stored as body fat.

Now if I get hungry and I really need to eat something at lunch time I try to keep it to healthy proteins like chicken, beef or fish and lots of leafy green vegetables like romaine lettuce and spinach. The easiest thing for me to eat would be a Cobb salad with some chicken and a very nice olive oil and vinegar dressing with oregano, salt, pepper, garlic etc.

Then after I finally eat dinner I will try not to eat for at least 12 hours. This way I give my body time to digest everything properly and help balance out my blood sugar levels. This should also help my body burn all of the excessive calories from the food that I consumed from overeating at the holiday dinner. Every time that I have done this I did not gain any weight during the holidays.

But this past Thanksgiving not only did I eat a humongous amount of food at dinner time but for breakfast I enjoyed some more of my wife’s delicious cakes and pastries. But like I said I just got back into the program the following day and I lost the weight in a couple days.

Weight Loss Tip Number 2:

Go for a walk after dinner. If you go for a nice walk after your big holiday dinner or if you play a game of football or basketball with the family your body should burn up all of the extra sugar and calories that you have eaten from your holiday meal. The more you move the better it is.

Just remember after the big feast you want to be active because the more active you are the less weight you will gain. If you are too stuffed to be active after dinner all you have to do is wake up a little earlier the next morning and go for a walk – walk outside, on a treadmill or even in the mall or ride a bike. This will also help you burn sugar, calories and fat.

Weight Loss Tip Number 3:

Eat 4-5 vegetables a day. This includes at least 2 cups of leafy green vegetables a day. This will help stuff your tummy with healthy food so there is no room for foods that make you fat.

Leafy green vegetables contain lots of nutrients to improve our overall health, decrease our appetite and help us live a skinnier, healthier and happier life. 

I hope you enjoyed these weight loss tips and if you need help losing weight I invite you to call us for a free medical weight loss consultation.

Call us at 215-821-7336 and schedule your free weight loss consultation now.

Guilt Free Holiday Pumpkin Pie and Cheese Cake Recipes by Medical Weight Loss Philadelphia

PhilaMedicalWeightLossWith our Philadelphia Medical Weight Loss Program there is no need to sacrifice and suffer by dieting and not eating during the holidays. SO if you are looking to lose weight and enjoy the holidays here are two delicious recipes that will help you lose weight while enjoying the holidays.

  • Blueberry CheeseCake Smoothie
  • 2 ounces full fat Philadelphia cream cheese
  • 3/4 cup full fat cottage cheese
  • 1/2 cup of blueberries
  • 1/4 cup of unsweetened nondairy milk – almond or coconut
  • Stevia to taste
  • Vanilla extract to taste – I like approx a 1/2 teaspoon
  • Combine all of the ingredients into a blender and blend until creamy smooth.


  • Pumpkin Pie Weight Loss Smoothie
  • 1⁄4 cup flax seeds
  • 1⁄4 cup heavy whipping cream
  • 1⁄4 cup of unsweetened almond milk
  • 1⁄4 cup unsweetened pumpkin purée
  • 1 tablespoon powdered Stevia
  • 6-9 drops of liquid Stevia
  • 1⁄2 teaspoon pumpkin spice mix
  • Blend everything together then refrigerate for at least 20 minutes.

I hope you enjoy these recipes and they make your holiday season a bit sweeter. If you need help with losing weight – call us and schedule your FREE Medical Weight Loss Consultation in our offices located in Philadelphia and Bucks County. 215-821-7336

Call 215-821-7336 and set up your FREE Consultation now.

Fruity Tea Fat Burning Recipes by Medical Weight Loss Philadelphia

weight loss philadelphia diet doctors weight loss pillsHello everyone, it’s approaching the end of August and the end of summer is quickly upon us – with children going back to school and workloads returning to normal. And if you’re like me you may have just taken one of your children back to college.

This past weekend we just took our youngest son Noah to Penn State University for his first year.  (If you are one of our weight loss patients, you probably have seen Noah working with us in the office this summer) And yes we are now empty-nesters, except for our 3 dogs who hopefully will never go off to college. So today my wife and I are feeling kind of blah and missing Noah quite a bit and because of this I have decided to make this post about some of my son’s favorite smoothie recipes but of course I will make them weight loss and fat burning friendly.

And yes you can still lose 2 – 5 pounds a week on our medical weight loss program while enjoying these delicious recipes. I am going to give you some of Noah’s favorite summertime fusion tea recipes because tea is especially good for speeding up your fat burning metabolism, detoxing your body and improving your overall health and wellness.

Summer Blast Iced Tea*:

  • 4 teabags – green tea or black tea
  • 1 cup of boiling water
  • 1/2 cup of agave
  • 1/4 cup of crushed fresh mint leaves
  • 1 cup of unsweetened orange juice
  • 3/4 cup of unsweetened pineapple juice
  • 1/4 cup of fresh lime juice
  • ice cubes
  • 1 1/2 quarts of carbonated water

Directions: For the concentrate, place the tea bags in a medium bowl and add boiling water and steep for approximately 10 minutes. Then remove the tea bags and add the agave and mint and makes this very well. Mix the fruit juices and 1 quart container. Then add to tea mixture and refrigerate until you are ready to use it. For the tea, fill a 12 ounce glass with ice cubes and then add a half cup of the tea concentrate and fill the glass with carbonated water. This makes about 6 servings.

Tapioca Nut Tea*:


  • 3 1/2 cups of water
  • 2 black tea bags
  • 4 teaspoons of Stevia or any other sugar substitute
  • 1/4 teaspoon of almond extract
  • 1 tablespoon of instant tapioca
  • 4 tablespoons of unsweetened almond milk
  • ice cubes

Bring the water to a boil in a medium sauce pan over high heat. Pour 2 cups of boiling water over the tea bags in a teapot or in 2 cup heat proof measuring cup. Steep the tea for 4 minutes or until it’s a very dark and then remove the teabags. Stir in the sugar substitute and almond extract and let this cool to room temperature. Then add the tapioca to the remaining 1 and half cups of boiling water and let this boil for 3 to 4 minutes over medium – high heat until the tapioca is translucent and cooked through. Next drain the tapioca and rinse under cold water until it’s cool. And divide the tapioca between 2 tall glasses, poor 2 tablespoons of the unsweetened almond milk and to each glass. Fill each glass three fourths full with ice. Divide T between the glasses and stir to combine and serve  this immediately. This makes about 2 servings that are 10 ounces each. If you’d like you can even substitute the black tea with any other type of tea either one of your favorite herbal teas or even a fruit flavored tea. And instead of using the almond extract you can even use vanilla, I have done this and it’s very tasty.

Lime & Ginger Iced Tea*:

  • 1 quart of water
  • 2 thin slices of fresh ginger – approximately 1 inch in diameter
  • 4 green tea bags
  • 1/2 cup of Stevia or any other sugar substitute
  • 1/4 cup of freshly squeezed lime juice – this should be about 2 – 3 whole limes
  • ice cubes

Instructions: Bring the water and ginger to a boil in a large saucepan. Pour the water over the tea bags in a teapot or a 4 cup heatproof measuring cup and let the tea steep for approximately 3 minutes. Next we removed teabags and the ginger. Stir n 1/4 cup of unsweetened sugar substitute and let this cool to room temperature. and now mix the remaining 1/4 cup of sugar substitute with the lime juice and add this to the tea, finally pour the tea into 4 ice filled glasses and enjoy. This makes approximately force servings.

Lemon-Berry Ice Tea*:

  • 3 cups of boiling water
  • 16 bags of your favorite tea
  • 1/2 cup of Stevia or any other sugar substitute
  • 3 cups of unsweetened cranberry juice
  • 3/4 cups of freshly squeezed lemon juice – approximately 5 lemons
  • ice cubes

Directions: in a very large pitcher, pour the boiling water over the tea bags. Cover and let this steep for about 5 minutes. Then remove the tea bags and stir in the sugar. Next we add to cranberry and lemon juices and chill in the refrigerator for a bit. Serve this over ice and you can always garnish it with a nice slice of lemon or lime. This makes approximately 7 servings that are 8 ounces each.

I hope you enjoy these recipes as much as Noah does. And I do thank you for reading this article. Typing this article has actually been therapeutic for me and I am not quite as blah as I was before writing this.

If you are one of our weight loss patients I invite you to come back to this blog next week because I try to post at least 3 – 5 great tasting recipes a week that help you burn fat and lose weight.

If you are not one of our weight loss patients and you need help with losing weight I invite you to call us and schedule a free medical weight loss consultation. It doesn’t matter  how much weight you are looking to lose, whether it’s just 15 pounds or 200 pounds we have programs that can assist you in achieving your weight loss goals. Call us at 215-821-7336

* The recipes in this post were taken from the book by pil sensational smoothies and drinks

Bye Bye Belly- New Ways To Lose It by Medical Weight Loss Philadelphia

Medical weight loss Philadelphia,weight loss Philadelphia,phentermine in Philadelphia,Philadelphia weight loss doctors,Philadelphia diet doctors,weight loss programs Philadelphia,medical weight loss doctors Philadelphia,weight loss pills Philadelphia,diet pills Philadelphia,vitamin B12 injections Philadelphia,doctors prescribe phentermine Philadelphia,medical weight loss Bucks County PA,If you are looking to lose weight our Philadelphia medical weight loss program can help you achieve your weight loss goals. In fact using this program I have dropped from 247 lbs down to 173 lbs over the past months. On our weight loss program I wasn’t hungry and I was able to enjoy real food that was delicious, satisfying and tasty.

Here are a few of the tasty recipes that I was able to enjoy while losing weight.

Creamy Berries Ginger Cinnamon Sensation

  • 1 cup of unsweetened almond milk
  • 3 tablespoons of heavy cream
  • 1.5 cups of water
  • 7 – 8 raspberries
  • 1 cup of spinach or kale
  • 1 teaspoon of chia seeds
  • 1 teaspoon of grated ginger
  • 1 teaspoon of cinnamon
  • combine all the ingredients into a blender and enjoy.

Chocolate Raspberry Dream Smoothie

  • 1 cup of coconut cream or Greek yogurt
  • 1 cup of water
  • 2 tablespoons of heavy cream
  • 5 – 10 drops of liquid chocolate stevia
  • 4 tablespoons of raspberries
  • 2 teaspoons of cocoa powder
  • combine all of the ingredients into a blender and enjoy.

So there you have it some delicious recipes that will tantalize your taste buds, satisfy your hunger and cravings, fill your tummy and say bye bye to your belly.

I hope these recipes help make your losing weight  easier, tastier and more enjoyable. If you need assistance with your weight loss please call us for your totally free medical weight loss consultation at 215-821-7336.

As of July 12, 2015 these free medical weight loss consultations are being offered for a limited time. Call 215-821-7336 and schedule your free consultation now.

The appetite suppressant pills helped decrease my cravings and my appetite and the vitamin B12 injection gave me a controlled boost of energy. The combination of the weight loss pills, vitamin B12 injections, sensible eating plans and a walking program helped make my losing weight a reality.

We even have weight loss plans designed especially for people who have  diabetes, hypothyroidism and polycystic ovarian syndrome.

So if you’re looking to lose weight or just become more healthy call us and let us see how we can help you.

In our weight loss program there are no gimmicks, no tricks and no magic diet fads but rather a medically sound blue-print with step by step instruction on how to achieve your goals.

So call us now at 215-821-7336 for your free consultation.