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3 Recipes To Melt Fat Fast By Medical Weight Loss Philadelphia

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Hi everyone if you are one of our weight loss patients in our Philadelphia Medical Weight Loss Center or our Bucks County Medical Weight Loss Center  you know that I have lost over 80 pounds on our program and I have kept it off.

Keeping the weight off for all of this time has taken some dedication to planning and/or preparing my meals ahead of time. Personally, I like to have 2 – 3 meals a day that taste good and are also loaded with good healthy nutrition. So these meals satisfy my tastebuds and eliminate my hunger because I’m giving my body exactly what it needs  In the form of good healthy nutrition and nourishment in the form of delicious food.

If you are new to our weight loss program I invite you to call us and schedule your free  medical weight loss consultation, call us now at 215-821-7336 and schedule your free consultation. In our weight-loss program we provide you with high-quality FDA approved appetite suppressant medications – weight loss pills, vitamin B12 injection therapy and we also instruct you in a sensible eating plan that will have you eating real delicious foods that will assist you in losing weight. If you are able to I will also review an exercise program with you. In this  post I am going to give you the recipes for meals that I’m having for breakfast lunch and dinner today. So here are the three great recipes that will tantalize your taste buds and satisfy your hunger and cravings.

Breakfast – Scrambled Eggs

  • Ingredients:
  • eggs – 3
  • butter – 2 ounces
  • salt and pepper to taste

Start by taking three large eggs cracking them open and beating them with some salt-and-pepper. Next,   take a pan add the butter to it and set it overtop a medium heat. When the butter has melted add eggs to the pan and stir this for at least 2 minutes. I like my eggs thoroughly cooked.  You can even add some type of protein like chicken, beef or fish. Often times I add bacon , avocados and some cheese. If you are super hungry you can add more butter to the recipe.

Lunch – Mega Salad

  • Ingredients:
  • beef, chicken, fish or any other protein of your choice – 4 ounces
  • leafy greens – 1 ounce
  • cherry tomatoes – 1 ounce
  • bell pepper – 1 ounce
  • cucumber – 1 ounce
  • scallion – 1/2
  • olive oil or mayonnaise – 1/4 cup

Chop your vegetable then add your greens to the bowl and then add the other vegetables. I like to add broccoli, red and green cabbage for a nice crunch to my salads.

Shred or chop vegetables of your choice. First, put dark leafy greens such as spinach or arugula at the bottom of the jar. Iceberg lettuce or romaine works too. Green and red cabbage gives a fresh crunch. Chopped broccoli or cauliflower also works great. You can also add avocado, bell peppers – red- green and yellow, carrots and any other vegetables that you like. Then top this with your protein – beef, chicken or fish. I also like to add cheese, olives, and a small amount of nuts and seeds. For the dressing I like olive oil, vinegar and herbs and spices, but sometimes I may have some mayo or lemon as a dressing.

Cheese-Filled Chicken

  • chicken breasts – 4
  • olive oil – 2 tbs
  • bell pepper – 1
  • garlic clove -1
  • pickled jalapeños, finely chopped – 2 tbs
  • ground cumin – 1/2 tsp
  • cream cheese – 3 ounces
  • shredded cheese – 5 ounces
  • salt and pepper – to taste
  • tooth picks – 4


  • avocados – 2
  • garlic cloves – 1-2
  • the juice of ½ lime
  • olive oil – 3 tbs
  • white onion – 1/2
  • fresh cilantro 1/3 cup
  • tomato – 1 diced
  • salt and pepper to taste
  • For serving
  • sour cream 2/3 cup
  • leafy greens or lettuce – 1/2 pound


First preheat your oven to 350°F (175°C).

Take your garlic and bell peppers and chop them up nicely. Then place them in a pan with olive oil and saute. When they are soft set them on the side in a bowl. Then stir in the cheeses, spices and japenos. Slice your chicken down the middle and spread it apart like you open the newspaper. Take a large spoonful of the mixture and place it into the middle of the chicken. Add the salt and peer to taste and any other spices you like. Fold the chicken breast and secure it with the toothpick.

Do this with all of the chicken breasts then fry them a bit. Then put them in a baking pan and bake them until they are totally cooked. You can add the remaining batter overtop of the chicken breasts before baking them. When they are cooked you can add some good health fats like guacamole or sour cream. And please add lots of vegetables. To make the guacamole all you have to do is mash the meat of the avocado, (just like mashed potatoes – but without all of the carbs), and mix in some diced tomatoes, lime juice and olive oil. You can also add other herbs and spices to give it more flavor.  Make sure you remove the toothpicks before serving this delicious dish.

I hope you enjoy these recipes! If you, a friend or love one call us and schedule your free weight loss consultation. Call us at 215-821-7336.

Back to School Weight Loss Recipes by Medical Weight Loss Philadlephia

Well, it’s almost the end of August and most of us are running around crazy. Some of us are trying to squeeze in a few more vacation days. While others are getting their children ready to head back to school. It doesn’t matter if it’s pre-school, elementary school, high school or even college.

They all take weeks of preparation. And even though my wife made 20 different check lists, for our son Noah heading back to Penn State, somehow, she forgot to pack a remote controller for his Xbox, one of his favorite jackets (that was in the trunk of his best friend’s car) and a speaker for his iPhone (that was under his bed). Every other day, Noah sends a text message, “Mom can you please send me my earbuds? Thank you! Love you! You are the BEST!” … And Yes my wife is a Saint.

I am happy to say that my wife is not alone. Because so many of our weight loss patients have told me this week, that life has been so crazy for them. So much so, that they have not been able to follow their weight loss plan totally 100% but they still lost weight or maintained their weight loss. So they were very happy about that.

Renee told me this morning that she has been so busy taking care of everyone else in her family that she hasn’t had any time for herself. But she remembered me saying that little changes add up to big results and that if she isn’t perfect on the program to do the best she could and when things are less hectic to get back to 100%.

Personally, I try to keep to the weight loss program 5-6 days a week and 1 or 2 days a week I may be a bit more relaxed on my diet. I usually cheat a bit on the weekend and on Monday morning I am back 100% on the weight loss plan.

As you may know, I love my starchy carbohydrates and sugary treats and they love me back even more because they like to stay with me as belly fat. But you still can have sugar desserts on our weight loss plan especially if you follow our low sugar and low carb recipes for these Sweet desserts.

So here is a totally delicious low carb treat recipe for everyone that has been so busy taking care of everybody except themselves.

Cinnamon Toast Custard

  • The ingredients are:
  • full fat coconut milk – 2 cans
  • powdered gelatin – 1 tablespoon
  • Stevia – 1 teaspoon
  • ground cinnamon – 1 teaspoon
  • egg yolks – 3 large
  • the beans from a long organic vanilla bean
  • maple extract – 1 teaspoon
  • 1 teaspoon butter
  • Sea salt – 1/4 teaspoon
  • bacon- cooked and cut into half-inch pieces

Start by pouring 1/4 cup of your coconut milk into a bowl and then take your gelatin and sprinkle over top of the coconut milk and just let this set for a while  so you can prepare the rest of the ingredients. Next in a saucepan whisk the leftover 1.75 cups of coconut milk with your butter, egg yolks, cinnamon and stevia. When everything is mixed nicely place this over medium – low heat for approximately five minutes. Just make sure that it does not overcook because you do not want to scramble the egg yolks.

When everything is nice and warm remove it from the heat and whisk in the gelatin mixture and then mixing your maple extract, salt and vanilla beans. when this is done just pour the custard into 4 serving cups or bowls and place them in the refrigerator for at least one hour. Just make sure that the custard is set firmly.

When you are ready to eat this you can top it with your bacon. Personally I like this when it’s a little bit warmer in temperature especially first thing in the morning.  But when I am really hungry I will just take it right out of the refrigerator, sprinkle some extra cinnamon and even ginger over top and eat it cold.  

When we have company over for night, when everyone is eating ice cream this is what I am usually eating. I do have this sometimes during the day and even at night when I am hungry and need a little something to satisfy my sweet tooth. And it also satisfies my hunger because it’s loaded with good healthy fats that help decrease blood sugar levels and decrease my appetite. One serving has approximately 332 cal, 31 grams of fat, 6.9 grams of protein, 5 grams of carbohydrates and 0 grams of fiber.

I really hope you enjoy this recipe. It’s another one of my favorites.

For more information on our medical weight loss program please call us at 215-821-7336 and schedule your free consultation.

Dr. Kenny’s Favorite Low Calorie Recipes

Hi everyone Dr. Kenny here. One of my super star weight loss patients, Sara, asked if I would post a few low calorie beef recipes that would satisfy her husband’s appetite and help shrink his belly at the same time. But they also had to be tasty and satisfy his man-sized appetite. And you know I always do my best to please our wonderful patients so here are a few of my favorite low calorie beef recipes that I think will help trim down Sara’s husband’s belly and satisfy his hunger at the same time.

If you would like more low calorie recipes for specific foods just let me know next time you come in. And if you have not been in our office yet call us and set up your complimentary consultation at 215-821-7336.

Beef Tenderloin with Roasted Wild Mushroom Sauce*


  • Whole beef tenderloin (trimmed and tied)- 1
  • Olive Oil- 1 tsp
  • Salt- ¾ tsp
  • Black pepper- ½ tsp
  • Cloves garlic (finely chopped)- 2

Mushroom sauce:

  • Assorted mushrooms (cremini, shiitake, oyster) (tough stems removed and caps sliced)- ¾ lb
  • Large shallot (finely chopped)- 1
  • Clove garlic (finely chopped)- 1
  • Dry sherry- 2 tbs
  • All-purpose flour- 2 tbs
  • Beef broth- 1 can
  • Fat-free half-and-half- ⅓ cup
  • Fresh tarragon (chopped)- ½ tsp
  • Salt- ⅛ tsp
  • Black pepper- ⅛ tsp
  • Hot cooked egg noodles- 8 cups

Start by preheating the oven to 425 degrees. While you wait, rub olive oil, salt, pepper, and chopped garlic over all sides of meat. Put in large roasting pan, roast for 45 minutes. Remove and let sit for 10 minutes with foil. As you let that sit you can start your sauce by putting mushrooms and shallot in a large nonstick skillet and cook over medium heat for 10 minutes. Add in garlic and sherry, cook 1 minute. Sprinkle flour over sauce and stir for a minute. Stir beef broth into mushroom mixture, cook till boil or until sauce has thickened. Mix in half-and-half, tarragon, salt, and pepper. Heat through then remove. Slice tenderloin and serve with egg noodles and pour mushroom sauce on top. Enjoy!

Pepper Steak with Teriyaki Sauce*


  • Boneless sirloin steak- 1
  • Coarse black pepper- 1-2 tsp
  • Olive Oil- 2 tsp
  • Onion (chopped)- 1
  • Sweet red pepper (cored, seeded, cut)- 1
  • White Mushrooms (thinly sliced)- ½ lbs
  • Bottled teriyaki basting sauce-and-glaze- ½ cup
  • Fresh lemon juice- 1 tbs
  • Steak drippings or water- 2-3 tbs

Begin by heating the broiler and seasoning the steak with black pepper. Broil steak for 12-15 minutes, turn over once halfway through. Let stand for 10 minutes (keep pan drippings). As you let the steak sit heat oil in a nonstick skillet over medium heat. Add in onion and red pepper, cook and stir for 3 minutes. Change the heat to high, proceed to add in mushrooms and cook for 6 minutes. Mix in teriyaki sauce, lemon juice, and pan drippings or water. Bring to a simmer then remove from heat. Cut up the steak and pour sauce on top. Enjoy!

Wine-Marinated Grilled Sirloin*


  • Dry red wine- 2 cups
  • Water- 1 cup
  • Red onion (finely chopped)- 1
  • Worcestershire sauce- 3 tbs
  • Chili powder- 2 tsp
  • Dried oregano- 1 tsp
  • Liquid hot-pepper sauce- ½ tsp
  • Boneless sirloin steak (3 lbs)- 1

Chili-Horseradish Glaze:

  • Bottled chili sauce- 3 tbs
  • Dry red wine- 2 tbs
  • Bottled grated horseradish- 1 tbs
  • Salt- ½ tsp

Lets begin by using a medium sized bowl and mixing together wine, water, onion, Worcestershire, chili powder, oregano, and pepper sauce. Put steak in baking dish and pour marinade over top. Refrigerate for 4 hours. Make the glaze by using a small bowl and mixing the chili sauce, wine, horseradish, and salt. Set aside when done. Set heat on grill to high and cook steaks for 4 minutes, turn over and cook for another 2 minutes. Spread glaze over steak and cook for 5 minutes. Let cool for 10 minutes then slice meat into thin slices. Enjoy!

So there you have it some of my best low calorie recipes. Come back in a few days for more weight loss tips and recipes.