Tag Archives: weight loss recipes

3 Weight Loss Recipes to Satisfy the Biggest Appetite by Medical Weight Loss Philadelphia

If you are one of our  medical weight loss patients you know that I am always trying new recipes that will make losing weight delicious, simple easy and fun. And if I may say so myself I have done a fantastic job in finding and experimenting with these 3 recipes. My favorite is the smoothie recipe because not only is this delicious but it totally satisfied my hunger. So in our efforts to have our weight loss patients lose 2 – 5 pounds a week here are the recipes:

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Dr. Kenny’s Ultimate Weight Loss Smoothie: I just made this for breakfast this morning and it is one of the best tasting smoothies that I have ever had.

 

Ingredients:

  •  2 ounces of any non-dairy milk product like unsweetened almond milk –  hazelnut or coconut milk.
  •  2 ounces of heavy cream.
  • 1 scoop of our Solutions-4 protein powder that is sugar-free and is very low in carbohydrates.
  • 1 tablespoon of either almonds butter or melted coconut oil.
  • 1 handful of kale.
  •  2 tablespoons of flaxseeds.
  • 1/4 cup of blueberries –  optional. The blueberries are optional. I made the smoothie for my wife with blueberries because she likes things to be sweet tasting. But I made mine without the blueberries because I am trying to keep my blood sugar levels as low as possible.
  • Combine all of the ingredients into a blender and blend until nice and smooth.
  • This is a fantastic recipe because it gives you good healthy protein, good healthy  omega-3 fats and a nice dose of healthy nutrients and antioxidants from the kale and blueberries.

Egg Drop Soup*

Ingredients:

  • 6 cups of low-sodium chicken broth
  • 4 teaspoons of reduced sodium soy sauce
  • 1 clove of garlic minced
  • 1/4 teaspoon of ground white pepper
  • 2 medium carrots
  • 1/2 cup frozen baby peas
  • 8 teaspoons cornstarch
  • 4 eggs
  • 2 green onions sliced

Instructions:

In a large saucepan combine 5 cups of the broth, the soy sauce, garlic and pepper. Bring them to a boil. Thinly slice the carrots and add them to the broth. Add the peas to the broth and return to boiling. Stirring the cornstarch into the remaining 1 cup of broth, stir into soup. Reduce the heat and cook and stir until slightly thickened and bubbly, cook and stir for 2 minutes more. Remove from the heat. Place eggs in a liquid measuring, and use a fork to beat the eggs. While gently stirring the broth, pour the eggs in a thin stream into the soup. The eggs will perform fine shreds.

This is a delicious low carbohydrate recipe that gives you plenty of good healthy protein and healthy fat. In order to keep my body weight down and also to keep my blood sugar levels down I eat this at least once a day. And I actually prefer it better with out the baby peas and carrots. But that is just my personal taste; my children actually enjoy it with the carrots and baby peas. So that’s all up to your personal taste. Again this is an awesome recipe if you are trying to lose weight because it gives you a good amount of protein and good omega-3 fats. I hope you enjoy this recipe is much as I do. *This recipe was taken from the “ultimate diabetes cookbook” and this is a better homes and Gardens book.

Olive and Mushroom Frittata*

Ingredients:

  • 1 tablespoon of olive oil
  • 1 cup of sliced fresh cremini mushrooms
  • 2 cups of coarsely shredded fresh Swiss chard or spinach
  • 1 large shallot thinly sliced
  • 4 eggs
  • 2 egg whites
  • 2 teaspoons of fresh rosemary or 1/2 teaspoon of dried rosemary crushed
  • 1/4 teaspoon black pepper 1/8 teaspoon of salt 1/4 cup of thinly sliced pitted Kalamata olives
  •  1/3 cup of shredded Parmesan cheese

Directions:

Preheat the broiler. In  a broilerproof medium nonstick skillet  heat oil over medium heat. Add the mushrooms to the skillet and cook for 3 minutes stirring occasionally. Then add the Swiss chard or spinach and cook for approximately 5 minutes or until the mushrooms and chart are tender, stirring occasionally. Meanwhile, in a medium bowl whisk together the eggs, egg whites, rosemary, pepper and salt. Pour the egg mixture over vegetables in the skillet. Then cook over medium heat. Add the mixture sets  run a spatula around the edge of the skillet, lifting the egg mixture so the uncooked portion flows underneath. Continue cooking and lifting edges until the egg mixture is almost set and the surface is just slightly moist. Sprinkle with the olives, and then add the cheese over top of everything. Broil for approximately 4 inches from the heat for about 2 minutes or until the top is lightly browned and the center is set you should let this stand for 5 minutes. This makes 4 servings. *This recipe was taken from the “ultimate diabetes cookbook” and this is a better homes and Gardens book.

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

If you need help with weight loss and achieving your health and wellness goals please call us for a free consultation at 215-821-7336. Thank you and have a fantastic day.

 

*Recipes taken from the “ultimate diabetes cookbook” and this is a better homes and Gardens book.

Fat Burning Recipes to Get Rid of Belly Fat by Weight Loss Philadelphia

Want to lose weight fast? Tired of horrible tasting diet food? Then enjoy these recipes for fast and yummy weight loss.

These are fantastic recipes from Dana Capender’s book 1001 Low Carb Recipes.

Spicy Salsa Chicken

  • 1 1/2 pounds boneless skinless chicken breast
  • 2 tablespoons of olive oil
  • 4 ounces of Monterey Jack, pepper jack or shredded Mexican cheese blend
  • 1/2 cup of mild – medium salsa

Pound the chicken breast to 1/2 inch thick and divide into portions. Place a large heavy skillet over medium – high heat and the oil and sauté the chicken breasts for about five minutes or until the bottom is golden. Turn and sauté for another 3 – 4 minutes. Top the chicken breast with cheese, turn the heat down to medium – low then cover the skillet and let the whole thing cook for about another 3 – 4r minutes or until the cheese is melted. While the cheese is melting put the salsa in a microwavable dish and cook it for about a minute or less. Remove the chicken to serving plates and top with the salsa and serve. This should make approximately 4 – 5 servings.

Golden Crispy Chicken

  • 1 1/2 pounds boneless skinless chicken breast
  • sprinkle on barbecue dry rub
  • 1/2 cup of crushed barbecue flavored pork rinds
  • 2 tablespoons of olive oil

Pound the chicken breast until they are about 1/2 inch thick all over and cut into three – four servings. Sprinkle both sides of each piece liberally with the seasoning. Then sprinkle each side of each serving with 1 tablespoon of the pork rind crumbs and press them into the surface with a clean palm. Heat the oil in a large heavy bottomed skillet over medium – high heat. Add the chicken breast and sauté for 5 – 6 minutes per side or until crispy and cooked through. This should make approximately 4 servings.

Chicken Parmesan

  • 1/2 pounds of boneless skinless chicken breast
  • 1 cup of grated Parmesan cheese
  • 4 teaspoons of dried oregano
  • 1 teaspoon of garlic powder
  • 1 teaspoon of paprika
  • 1 teaspoon of pepper
  • 2 eggs
  • 4 tablespoons of butter

Start by pounding the chicken breast until they are about 1/4 inch thick and cut them into six portions. Set them on the side and then combine the cheese with the oregano, garlic, paprika and pepper on a plate. On another plate or in a shallow bowl, beat the eggs and the chicken in the egg and then the cheese mixture coating both sides. Melt the butter in a heavy skillet over medium – low heat and sauté for 4 – five minutes per side or until cooked all the way through. This should make approximately 5 – 6 servings.

Spicy Skillet Chicken

  • 3 boneless skinless chicken breast
  • 3 tablespoons of olive oil
  • 1 medium onion chopped
  • 1/2 teaspoon of coriander
  • 1 tablespoon of ground cumin
  • 1/4 teaspoon of ground cinnamon
  • 1/2 teaspoon of turmeric
  • 1/4 teaspoon of black pepper
  • 1 tablespoon of freshly grated ginger
  • 14 ounces of diced tomatoes
  • 2 garlic cloves crushed
  • 1 cup of chicken broth

Cut the chicken breasts into cubes and he did olive oil over medium heat in a heavy skillet and add the chicken and onions. Sauté these for a few minutes and then stir in the coriander, cumin, cinnamon, turmeric and pepper. Cook until the chicken is weight all over. Add ginger, tomatoes, garlic and broth and stir. Cover and turn heat to low and simmer for about 15 minutes just make sure that everything is cooked thoroughly. This should make approximately 3 servings.

These recipes are taken from the book 1001 low-carb recipes by Dana Carpender.

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

If you would like help with losing weight just call us and schedule a Free Consultation.

Call us at 215-821-7336

Weight Loss Tips And Recipes – Medical Weight Loss Philadelphia

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medicalweightloss fat burning recipes to lose 2-5 lbs a week.

Yes you can eat fantastic tasting food and still lose weight. If you are tired of plain old diet food recipes you are going to love these recipes because they not only tastes good but they are very quick and easy to make.

These are really simple recipes for stuffed eggs and chicken wings. I suggest that you prepare a bunch of these ahead of time and store them in your refrigerator. They are simple and easy to make and if you’re like me sometimes you get the cravings are having urge to snack. And eating a few of the stuffed eggs satisfy your cravings and they also help keep your belly flat.

If you have read one of my other post in this website titled Confessions of a Medical Weight-Loss Doctor you know that at the beginning of this year I was diagnosed with diabetes and my blood sugar level was close to 300.

Well I am happy to say that this morning when I tested my blood sugar level it was down to 95. If I may say so myself this is quite an accomplishment. Decreasing your blood sugar level from 300 down to 95 in only 6 weeks is totally amazing.  And I haven’t been able to do this by enjoying the yummy recipes that I’m about to give you now and by eating the other low carbohydrate recipes that you see here throughout our website.

Not only has my blood sugar level decreased significantly I have also lost a tremendous amount of weight.

These recipes are taken from the book 1001 low-carb recipes by Dana Carpender

Chicken Wings Mustard and Lemon Style

  • 10 chicken wings
  • 3 tablespoons of brown mustard
  • 2 tablespoons of Stevia
  • 2 tablespoons of fresh lemon juice
  • 1/2 teaspoon chili paste
  • 1/4 teaspoon of salt

Preheat your oven to 400°F. Arrange the chicken wings in a baking pan. Mix together all the other ingredients. We are going to brush half of the mixture over the wings and bake for 20 – 25 minutes. Turn the chicken wings and price with the rest of the mixture and bake for approximately another 20 – 25 minutes.

Spicy Stuffed Eggs

  • 6 hard-boiled eggs
  • 2 tablespoons mayonnaise
  • 1 tablespoon of plain yogurt
  • 1 tablespoon of minced onion
  • 3/4 teaspoon chili powder
  • 1 tablespoon of cider vinegar
  • 1/8 teaspoon of garlic finely minced
  • Peel the eggs and slice them in half. Remove the yolks into a mixing bowl and arrange the whites on a plate. Mash the yolks well with a fork and then mash in the mayonnaise and yogurt. When the mixture is smooth stir in the remaining ingredients. Spoon the mixture back into the hollows of the egg whites. You could also sprinkle a little bit of chili powder or paprika on top of them. They should make 12 pieces each with 3 g of protein, 1 g of carbohydrate, a trace bit of dietary fiber and 1 g of usable carbohydrates.

Onion Eggs

  • 6 hard-boiled eggs
  • 5 tablespoons of mayonnaise
  • 1 teaspoon of spicy brown or Dijon mustard
  • 2-1/2 teaspoons of minced sweet red onion
  • 1/4 teaspoon of salt

Peel eggs and slice the eggs in half. carefully remove the yolks into a mixing bowl and arrange the whites on a platter. Mash the yolks with a fork and stir in the mayonnaise mustard onion and salt and mix until nice and smooth. Spoon the mixture back into the hollows of the egg whites and serve. This makes 12 halves each with a trace of carbohydrates and fiber in approximately 3 g of protein.

Fish Eggs

  • 6 hard-boiled eggs
  • 2 tablespoons mayonnaise
  • 2 tablespoons of sour cream
  • 1/4 cup of moist smoked salmon – mashed
  • 1 tablespoon of charred grated horseradish
  • 2 teaspoons minced sweet red onion
  • 1/8 teaspoon of salt

Peel the eggs and slice them in half. Carefully remove the yolks into a mixing bowl and arrange the whites on a plate. Mash the yolks with a fork and stir in the mayonnaise, sour cream, salmon, horseradish, onion and soft  until they are nice and smooth and creamy. Then spoon the mixture back into the hollows of the egg whites.

Blue Cheese Eggs

  • 6 hard-boiled eggs
  • 2 tablespoons of mayonnaise
  • 2 tablespoons of plain yogurt
  • 2 and ounces of blue cheese crumbled
  • 3 scallions minced
  • 1/4 teaspoon of salt

Peel the eggs and slice the eggs in half. Carefully remove the yolks into a mixing bowl and arrange the whites on a plate. Mash the yolks with a fork and stir in the mayonnaise and here. And the yolks are smooth mash in the blue cheese and stir in the scallions and salt. Then spoon the yolk mixture back into the hollows in the egg whites.

Ham and Eggs

  • 6 hard-boiled eggs
  • 2 1/4 ounces of deviled ham
  • 4 teaspoons of spicy brown mustard
  • 3 tablespoons of mayonnaise
  • 1/4 teaspoon of salt
  • paprika

Peel the eggs and slice the eggs in half. Carefully remove the yolks into a mixing bowl and arrange the whites on a plate. Mash the yolks with a fork and stir in the mayonnaise, ham, mustard and the salt until it’s nice and smooth. Then spoon the mixture back into the hollows in the egg whites. You can sprinkle with paprika for a little bit of extra taste.

Firehouse Eggs

  • 6 hard-boiled eggs
  • 1/3 cup of mayonnaise
  • 2 teaspoons horseradish mustard
  • 1 teaspoon of Cajun seasoning

Peel the eggs and slice them in half. Carefully remove the yolks into a mixing bowl and arrange the whites on a plate. Mash the yolks with a fork and stir in the mayonnaise and the mustard until it’s nice and creamy. Then add the Cajun seasoning and mix it all together well. Spoon the mixture back into hollows in the egg whites.

So there you have it. Some of my favorite low carb recipes.

If you are looking to do any type of low carbohydrate diet I highly suggest that you purchase the book by Dana Carpender 1001 low-carb recipes. It is a great low carb cook book if you are looking to lose weight.

If you would like more information on our Medical Weight Loss Program in Philadelphia and Bucks County PA just call us for a free consultation at 215-821-7336.

Perfect Quick & Easy Breakfast to Lose Weight by Weight Loss Philadelphia

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perfectweightlossbreakfast

Part of  the reason why most patients in our medical weight loss program in Philadelphia and Bucks County are losing 2-5 5 pounds a week is because  we are always trying to give them delicious recipes that taste wonderful and also facilitate weight loss.  I would say probably 90% of the patients always tell us that they usually skip breakfast or they wind up having a bagel or jelly donut with a couple cups of coffee for breakfast. That old cliché that breakfast is the most important meal of the day is totally true. But even more true is the fact that the quality of the food that you eat for breakfast is the most important thing.

But everyone complains that they don’t have time to make a good quality fat burning breakfast first thing in the morning. But now I am happy to tell everyone that we have the perfect solution for this problem.

We have found a really tasty and super quality meal replacement shake. This shake would make an excellent breakfast that will give you tons of vital nutrients and enough protein in order to put your body into fat burning mode for the day. It comes in a variety of flavors like chocolate, strawberry, vanilla and even cream-sickle. Personally my favorite is the chocolate and also happens to be my wife’s favorite as well.

We’ve tried a multitude of different meal replacement shakes throughout the years and my wife told me that each and every one of them taste like cardboard. I am happy to say that this shake gets the approval from my wife because she thinks that it taste really good.

So if you are someone who usually skips breakfast because you don’t have enough time to make it, this is an excellent alternative for you.

The shake is ‘Soutions4’  and is only available from medical weight loss centers. It is made from quality products and just 2 scoops of this shake mixed with water will give you 20 grams of protein and only 180 calories and it is totally sugar free. It’s packed with vitamins A, B1, B2, B5, B6, B12, C, D, E, Biotin, calcium citrate, chromium, folic acid, magnesium and potassium.  It will also give you a good healthy dose of important amino acids that are necessary  in order to facilitate your body’s natural fat burning process.

The most amazing thing is that this shake gives you 20 grams of protein is totally sugar free and 2 scoops mixed with water is only 180 calories.

Not only is this shake awesome for breakfast but it also makes a great lunch as well.

In fact, lots of our patients are trying to lose weight a bit more quickly than usual because they are getting married or they have a class reunion or special function and in order to lose their weight quickly they will have a shake for breakfast and a shake for lunch and then for dinner they will have a good healthy meal. They may even have 1 or 2 snacks a day.

So if you are just looking for a quick healthy fat burning breakfast  this shake is for you. And if you are looking to lose weight a bit more quickly you could have the shake for both breakfast and luch.

So  in my opinion this is the greatest meal replacement / protein shake out there on the market today. And again this isn’t something that you can get in a vitamin shop  or the nutrition store because it’s only available in medical weight loss centers.

If you do not want to lose too much weight too quickly you can always add half a banana or a half cup strawberries or blueberries to the shake.

Throughout this website and in our YouTube channel you could use this meal replacement shake in every place that I have noted to use protein powder. And you can also use the shake for an awesome recovery drink after your workouts and exercise sessions.

If  you would like more information on our weight-loss shakes just give us a call at 215-821-7336.

If you need help with losing weight or if you have hit a plateau just call us  At 215-821-7336.

I hope you enjoy the shake as much as I do. Have a fantastic day.

Fat Burning Recipes Breakfast to Dinner by Weight Loss Philadelphia

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medicalweightlossdietdoctorsweightlossrecipes

Lose 2-5 lbs a week in our medical weight loss program with these delicious recipes. In our weight loss plan you get to enjoy real food while losing weight. While the weight loss pills suppress your appetite.

Here are a few of my favorite recipes from breakfast to dinner.

Enjoy!

Roasted Fish Recipe

Ingredients

  1. 6 – 8 ounces of tilapia, salmon, trout, bass or cod fillet
  2. salt and pepper to taste
  3. 2 teaspoons of olive oil

Directions

Place a small roasting pan in the oven and preheat to 450°F – 500°F. Season the fish on both sides with salt and pepper any other spices that you may like. Coat a piece of foil with the olive oil and set the fish on it. place the foil with the fish on it on the hot pan in the oven and roast for approximately 8 – 10 minutes. There should be no need to turn the fish it should roast quite nicely on the foil. Take out the fish and let it sit for a minute.

You can use the fish to put overtop a huge salad or a plate of roasted vegetables, you can make a fish sandwich using lettuce leaves, you can make a great soup of placing the fish and a huge bowl of candy low-salt chicken broth and veggies.

Tuna Salad

  • 1/4 cup of finely diced onion
  • 1/4 cup of diced tomato
  • 1 tablespoon of chopped fresh parsley or basil
  • 1 teaspoon of olive oil
  • 2 tablespoons of freshly squeezed lemon juice
  • a pinch of salt
  • a pinch of black pepper
  • 2 large hard-boiled eggs, sliced
  • 4 – 6 ounces of canned water packed tuna, drained

combine all the ingredients except the 8 and tune it in a bowl and toss gently. Place the egg slices and tuna on top of everything and enjoy.

Herb Roasted Chicken Breast

  • 1/2 tablespoon of mixed fresh herbs, oregano – Parsley – chives – thyme – etc…
  • 2 teaspoons of freshly squeezed lemon juice
  • 5 ounces of boneless skinless chicken breast

We are going to preheat or oven to 350°F. Then in a small bowl we are going to combine herbs, lemon juice and oil. Add the chicken and coat with the herb mixture. place in a baking dish and bake for 12 – 15 minutes until the chicken is no longer pink in the center.

Hummus

  • 2 tablespoons of freshly squeezed lemon juice
  • 1/4 teaspoon of salt
  • one15.5 ounce low-sodium canned of garbanzo beans, drained and rinsed
  • 1/2 garlic close cut into several smaller pieces
  • 1/4 cup of low sodium veggie broth or water just to make things a bit more thin

place all of the ingredients in a food processor and process until smooth. Refrigerate in an airtight container for no more than 5 days. This makes approximately 6 servings with a serving size measuring approximately 1/3 cup.

Regular Dinner Salad

  • 2 cups of next screens
  • 1/4 cup of 4 different vegetables and the ones that you like

you can have this salad with any type of protein and you can have one of our delicious vinaigrette dressings overtop the salad.

Cobb Salad

  • supersized portions of spinach, lettuce and arugula
  • supersized portions of shredded carrots and chopped tomatoes
  • 1/2 ounce of grated cheddar cheese
  • 3 large hard-boiled egg whites sliced
  • 1 cup of cubed or shredded chicken

next we are going to toss the greens, carrots and tomatoes together in a large ball and top them with the cheese, egg whites and chicken and drizzle with your favorite balsamic vinaigrette dressing.

Stir-Fry

You can have this dish also with a pound of protein – chicken – beef – fish or even tofu.

  • olive oil spray
  • 6 – 10 shiitake mushrooms
  • a minimum of 1 pound of assorted vegetables – you can try the broccoli, carrots, baby corn, asparagus, snow peas, being sprouts, water chestnuts
  • 3 garlic cloves minced
  • 1/4 cup of raw cashews
  • 2 tablespoons of diced jalapenos
  • 1 teaspoon of red pepper flakes
  • 1 tablespoon of freshly squeezed lime juice
  • 2 cups of cooked quinoa

we are going to spray in large skillet with olive oil and heat over medium – hygiene. Add the mushrooms and sauté for 4 minutes. toss in the rest of the veggies, garlic, cashews, jalapenos and red pepper flakes and cook for about 5 minutes stirring occasionally. When the veggies are nice and tender toss with lime juice. You can put the quinoa over the vegetables.

Roasted Tomatoes

  • 3 pounds of ripe tomatoes with the cores removed
  • 1 whole head of garlic card and half encoded with olive oil
  • 1 tablespoon of olive oil
  • a pinch of salt and freshly ground black pepper
  • 1 tablespoon of fresh herbs

we will then preheat the oven to 450°F. Toss everything together except the herbs. Place all the ingredients in a roasting pan and cover with foil and roast for approximately 1 hour and 15 minutes. Then remove and let it cool. Then press the garlic from the skin and combine with the tomatoes and fresh herbs.

You can use these to blend into a soup, serve as a sauce or condiment or combine with chicken and more veggies for a complete meal.

Roasted Yam Hashbrowns

  • 1 cup of cubed sweet potatoes
  • a pinch of salt
  • a pinch of freshly ground black pepper
  • 1 teaspoon of your favorite dried herb
  • 2 teaspoons of olive oil

Start by preheating the oven to 400°F. Put the sweet potatoes in a ball and season with salt and pepper and the herb of your choice. Spray with olive oil and toss to coat. Then place on a sheet of aluminum foil for a cookie sheet. Roast for approximately 30 minutes or until soft when proved that the tip of the knife.

For more information on our medical weight loss program call us at 215-821-7336

Veggie Omelette

  • 3 medium eggs
  • 1 ounce of cream
  • 1 tablespoon shredded cheese
  • 1/4 cup of chopped mushrooms
  • 1/4 cup of chopped red onions
  • 1/4 cup of chopped red peppers
  • talked with 2 ounces of sliced avocado
  • topped with 2 tablespoons of fresh salsa

Mega Salad

  • 2 cups of mixed salad greens
  • 2 ounces of chopped onions
  • 2 ounces of chopped carrots
  • 2 ounces of jicama
  • 2 ounces of cherry tomatoes
  • 3 ounces of chopped or shredded chicken
  • 1/3 ounce of sesame seeds
  • 1/2 ounce of chopped walnuts
  • 2 tablespoons of oil based dressing

Salmon and Vegetables

  • 6 ounces of broiled salmon
  • 6 ounces of steamed asparagus with 1 tablespoon of butter
  • 6 ounces of steamed zucchini with 1 tablespoon of butter

Chicken Club Lettuce Wrap

  • 3 large lettuce leaves
  • 4 ounces of cooked a chicken
  • 1/2 cup of sliced red pepper
  • 1 medium plum tomato
  • 1/2 of the whole avocado
  • 1 teaspoon of mayonnaise
  • Mix everything together and place in lettuce leaves instead of bread.

Beef Stir-Fry

  • 4 ounces of sliced beef steak
  • 2 tablespoons of olive oil
  • 1 medium sliced zucchini
  • 1 cup sliced mushrooms
  • 1 cup of spinach
  • 1/2 cup of sliced bamboo shoots
  • 1/4 ounce of sesame seeds

Coat a large stir-fry pan with coconut oil. Then cook the beef first then add the vegetables.

If you you like a free weight loss consultation call us at 215-821-7336.

Fast Weight Loss Smoothie Recipes by Medical Weight Loss Philadelphia

weight loss smoothie recipes

weight loss smoothie recipes

Smoothies are one of the easiest ways to lose weight and improve your overall health. They are especially god for breakfast when you are short on time. Here are several of my favorite weight loss smoothie recipes.

Slender Sauce

A combination of a low glycemic load, high fiber, and a large quantity of antioxidants and blood sugar stabilizers make this the near-perfect diabetic smoothie. Better still, it’s low calorie. It even tastes like a decadent Bloody Mary. The citrus helps prevent oxidation, so feel free to take this one with you for lunch.

  • 2 stalks celery
  • 1 tomato
  • 1 teaspoon horseradish
  • 1 lemon wedge, peeled
  • 1/4 lime, peeled
  • 1/4 teaspoon cayenne pepper
  • Combine all of the ingredients into a blender , blend and enjoy.

Skinny Margarita Smoothie

For those margarita nights with the girls, don’t feel left out! You’ll find this is a pretty good substitution. If you prefer, feel free to juice it instead of blending.

  • 4 celery stalks
  • 2 apples, cored and quartered
  • 2 limes, peeled
  • 1 cup water
  • Combine all of the ingredients into a blender , blend and enjoy.

Super Veggie Smoothie

This smoothie is packed with antioxidants, detoxifiers, and low-glycemic foods that help reverse insulin resistance. Plus the fiber will slow sugar absorption down even further. 2 cups spinach

  • 1 cup broccoli florets
  • 1 artichoke heart
  • 1 carrot
  • 1 cucumber, quartered
  • Combine all of the ingredients into a blender , blend and enjoy.

Italian Veggie Blast

A bit reminiscent of spaghetti sauce, this tastes great and has amazing benefits for your health as well. You’re gonna love it!

  • 2 tomatoes
  • 1 green bell pepper, de-stemmed
  • 4 basil leaves
  • 2 cloves garlic
  • 2 green onions
  • 3 oregano leaves
  • Combine all of the ingredients into a blender , blend and enjoy.

Antioxidants Max

This delicious vegetable-flavored drink tastes like that veggie blend that you buy in the store, only better. It’s packed with age-defying, disease-fighting antioxidants, too.

  • 1/2 clove garlic, peeled
  • 1/8 head cabbage
  • 1 celery stalk
  • 6 kale leaves
  • 1 green bell pepper, de-stemmed
  • 1 cup spinach
  • 1 carrot
  • 1 tomato
  • Combine all of the ingredients into a blender , blend and enjoy.

Healthy Veggie Treat

Even the pretty color of this one will make your liver smile. This smoothie is packed with as much flavor as nutritional value, and will keep you coming back for more.

  • 1 beet with greens
  • 1 inch slice ginger
  • 1 carrot with greens
  • 1/2 cup water
  • 1 apple, cored and quartered
  • 1/4 teaspoon cinnamon
  • Combine all of the ingredients into a blender , blend and enjoy.

If you need help with your weight loss call us for a free consultation. Call 215-821-7336

Chicken with Artichokes Low Carb Recipe by Medical Weight Loss Philadelphia

phila medical weight los slow carb recipes

phila medical weight los slow carb recipes

Hello everyone.  This is another awesome delicious recipe that is low carb low sugar and not only tastes good but is conducive to your losing weight and achieving your weight loss goals.

In our medical weight loss program we believe that our weight loss patients should be able to eat delicious food and still be able to lose weight. So with that being said here is another one of our delicious recipes I hope you enjoy it.

  • Chicken with Artichokes
  • 4 boneless skinless chicken breast
  • 3 tablespoons of butter
  • 1 can quartered artichoke hearts drained
  • one half red bell pepper cut into strips
  • 1 medium onion sliced
  • 1 clove of garlic crushed
  • quarter cup of dry white wine
  • 1 teaspoon of dried thyme

Melt 2 tablespoons of butter in a heavy skillet over medium heat and sauté the chicken breast until their golden dish should be approximately 5 to 7 minutes per side. Then remove them from the skillet. Melt the remaining tablespoon of butter and toss the artichoke hearts, pepper, onion and garlic into the skillet. Sauté this about 3 minutes or so stirring frequently. Pour the wine into the skillet and sprinkle the thyme over the vegetables. Place the chicken breast over the vegetables, turn the heat to medium low cover and simmer for about 10 minutes.

This makes approximately 4 servings each with 8 g of carbohydrates and 4 g of fiber for a total of 4 g of usable carbs and 26 g of protein.

If you need help with   losing weight or have hit a plateau in your weight loss progress give us a call at 215-821-7336.

This recipe is taken from the 1001 low-carb recipes book by Dana Carpender

Chicken Cacciatore Low Carb Recipe by Medical Weight Loss Philadelphia

medical weight loss low carb recipe

medical weight loss low carb recipe

This is a slow cooker version of one of my family favorites. This recipe brings back fond memories of when I was a young boy. When my great-grandmother would make this the entire house smelled so good, it was unbelievable. Just thinking of it right now actually makes my mouth water, it was really that good.

Although nothing can compare to my great grandma’s chicken cacciatore this recipe is delicious. It is also low-carb and packs quite a bit of good healthy protein that we know was necessary for healthy and successful weight loss.

So if you are tired of eating plain old cardboard tasting diet food I suggest that you give this recipe a try. And if you are one of our existing patients you know that we have tons of delicious recipes that not only taste good but they help you lose weight. So here is our low-carb version of chicken cacciatore. I hope you enjoy it as much as my family does.

Ingredients:

  • 6 skinless chicken leg inside quarters
  • 2 cups of no sugar added spaghetti sauce
  • 8 ounces of whole mushrooms drained
  • 2 tablespoons of dried oregano
  • 1/2 cup of chopped onion
  • 1 green bell pepper diced
  • 2 close of crushed garlic
  • 1/4 cup of dry red wine

Simply put everything in a slow cooker and stir to combine. Cover the slow cooker, set it to low, and let it cook for 7 hours. When the time is up, remove the chicken with tongs and put it in the big serving bowl. Thicken the sauce up a little bit by adding xanthan or guar if you need it to be a little bit thicker. Then just ladle the sauce over the chicken. Line this makes approximately 6 servings each with 42 g of protein, 11 g of carbohydrates, 4 g of dietary fiber, 7 g of usable carbs. This is an awesome recipe and again it’s one of my family favorites.

So there you have it an awesome Italian style delicious weight loss meal that will analyze your taste buds and leave you with a smile on your face and a happy tummy.

If you need help with weight loss please give us a call for a free consultation at 215-821-7336 and let us help you achieve your weight loss goals.

Please come back in a day or 2 to her website because we are constantly adding awesome low-carb low sugar weight loss recipes to our website. or goal is to give all of our patients at least 2 – 5 new weight loss recipes every week.

Again if you would like help with your weight was just call us at 215-821-7336.

Hottie Delicious Eggs for Burning Fat by Weight Loss Philadelphia

fat burning recipes to eliminate hunger medical weight lossBurn fat and stop your cravings with this delicious recipe. In our goal to have our weight loss patients lose 2 – 5 pounds we are constantly giving you new and delicious fat burning recipe. Here is one of my favorite egg recipes. It is spicy hot so if you would like to decrease the spicy hotness of the recipe you can always decrease the amount of chile and red pepper flakes or you could just eliminate them altogether.

Ingredients:

  • 2 tablespoons extra virgin olive oil
  • 1 medium onion finely diced
  • 1 teaspoon minced garlic
  • 1 red bell pepper seeded and finely diced
  • 4 cups of tomato sauce
  • 2 tablespoons of tomato paste
  • 1 teaspoon ground cumin
  • 1/2 teaspoon red pepper flakes
  • salt and pepper to taste
  • 5 extra-large eggs
  • 2 tablespoons of chopped fresh flat leaf parsley

Directions:

Preheat the oven to 350°F. Heat the oil in a large heavy frying pan over medium heat. Add onion and garlic and cook stirring often for 5 minutes. Stir the bell pepper and Chile and continue to cook, stirring frequently, until the vegetables are soft and aromatic, this should take about 10 minutes or so.

Stir in the tomato sauce and tomato paste, along with the cumin and red pepper flakes. Season with salt and pepper to taste and caulk, stirring frequently, just until the sauce begins to reduce slightly this should take about 10 minutes. (You can make the sauce and story, covered, in the refrigerator for up to 5 days. Receipt and proceed with making the final dish. In this way you can use only as much sauce as is needed for one or 2 weeks of the time rather than all 5 at once.)

Crack one a good time in your small custard cup. Carefully pour it out each egg into the simmering sauce in even spacing, slightly in from the edge of the pan. Place the final egg in the center.

Transfer to the preheated oven and bake just until the whites are set and the yolk still running, about 12 min Remove from the oven and sprinkle with parsley.

Now all you have to do is enjoy this delicious recipe with your family.

This recipe is taken from the brain grain cook book by David Perlmutter, MD

If you need help with losing weight or improving your health and wellness call us for a free consultation at 215 821-7336

Low Carb Weight Loss Chicken Recipes

Hello everyone this is Dr. Kenny. In our weight loss program we like our weight loss patients to eat delicious food that will make you lose weight. So in this article I am going to give you several of my favorite chicken recipes. Throughout our website I have many recipes for weight-loss shakes, smoothies, desserts, appetizers and entrées and when it comes to entrées it seems that chicken is the favorite of most of my patients.

Here are a few of my favorite chicken recipes:

Balsamic Vinegar Roasted Chicken:

  • 1 cut up boiler – fryer
  • bay leaves
  • salt to taste
  • pepper to taste
  • 3 – 4 tablespoons of olive oil
  • 3 – 4 tablespoons of butter
  • 1/2 cup of dry white wine
  • 3 tablespoons of Bell sonic vinegar
  • Preheat the oven to 350°F. Tuck a bay leaf or 2 under the skin of each piece of chicken. Sprinkle each piece with salt and pepper and arrange them in a roasting pan. Drizzle the chicken with olive oil and dot them with the same amount of butter. Roast in the oven for ones and a half hours, turning each piece every 20 – 30 minutes. When the chicken is done, put it on a platter and pour off the fat from the pan. Put the pan over medium heat and pour in the white wine and Bell sonic vinegar. Stir this around, dissolving the tasty brown stuff stuck to the pan to make a sauce. Boiled this for just a minute or two, pour into a sauce boat or a pitcher, and serve with the chicken Discard the Bay before serving. This makes 4 servings. Each with 2 g of carbohydrates, a tracer fiber and 44 g of protein.

Roasted Chicken Greek Style:

  • 3 to 4 pounds of chicken – whole, split in half, cut up or any type of chicken that you like.
  • 1/4 cup of lemon juice
  • 1/2 cup of olive oil
  • 1/2 teaspoon of salt
  • 1/4 teaspoon of pepper
  • Wash the chicken and patted dry with paper towels. Combine the lemon juice, olive oil, salt and pepper and stir them together well. If you’re using a whole chicken, rub it all over with some of this mixture, making sure to rub planning inside the body cavity as well. If you’re using cut up chicken, put it in a large resealable plastic bag, pour the marinade over it and seal the bag. Let the chicken marinate for at least an hour or as long as a day. At least one hour before you want to serve the chicken, pull it out of the bag. You can either grill your chicken or you can roasted in a 375°F oven for about one hour, which ever way you choose to cook your chicken, cook it until the juices run clear when it’s pierced to the bone. This makes about 5 servings. Each with less than 1 g of carbohydrates, a bear trace of fiber and 52 g of protein.

Tarragon Chicken:

  1. one cut up chicken
  2. 2 tablespoons of butter1 teaspoon of salt
  3. pepper to taste
  4. 3 tablespoons of dried tarragon leaves
  5. 1 clove of garlic crushed
  6. a half cup of dry white wine
  7. If your chicken is in quarters, cut the legs from the size and the wings from the breast. Melt the butter in a heavy skillet over medium – high heat and brown the chicken, turning once or twice until it’s golden all over. Pour off most of the fat and sprinkle the chicken with the salt and just a dash of pepper. Scatter the tarragon over the chicken, crushing a little between your fingers to release the flavor, and then add the garlic and the wine. Cover the skillet, turn the heat to low and simmer for about 30 minutes, turning the chicken at least once. Spoon a little of the pan liquid over each piece of chicken one serving. This makes approximately 4 servings each with 2 g of carbohydrates, a trace of fiber and 44 g of protein.

Curried Chicken:

  • 4 – 5 chicken quarters cut up and skinned
  • 1 medium onion
  • 1 tablespoon of butter
  • 1 rounded tablespoon of curry powder
  • 1 cup of heavy cream
  • 3 – 4 cloves of garlic crushed
  • a half cup of water
  • Pre-to oven to 370°F. Arrange the chicken in a shallow baking pan, chop the onion and scatter it all over the chicken. Melt the butter in a small heavy skillet and sauté the curry powder in it for a couple of minutes, just until it starts to smell good. Mix together the cream, garlic, water and sautéed curry powder and pour the server the chicken. Bake it uncovered for one hour – 1 hour 20 minutes turning the chicken over every 20 – 30 minutes so that the sauce flavors both sides. To serve, arrange the chicken on a platter. Take the sauce in the pan and scrape it all into your blender. Blend it with a little more water or cream, if necessary, to get a nice rich golden sauce. Pour it over the chicken and serve. This makes about 4 big servings. Each with 6 g of carbohydrates and 1 g of fiber for a total of 5 g of usable carbs and 42 g of protein.

Lorenzo’s Chicken:

  • 3 chicken quarters
  • 1 – 2 tablespoons of olive oil
  • 8 ounces of plain tomato sauce
  • 4 ounces of mushrooms
  • 1/2 cup of dry red wine
  • 1 green pepper
  • 1 small onion chopped
  • 1 – 2 cloves of garlic crushed or 1 – 2 teaspoons of chopped garlic and oil.
  • 1 – 1 1/2 teaspoons of dried oregano
  • 3 ounces of shredded mozzarella cheese
  • You can also sprinkle some Parmesan cheese over everything if you would like.
  • Strip the skin off the chicken and cut the leg inside quarters into at the leg joint. Warm the olive oil in a big heavy skillet and brown the chicken and it over medium heat. Pour in the tomato sauce, mushrooms and wine. Add the green pepper, onion, garlic and oregano. Cover the whole thing, turn the heat to its lowest setting and forget about it for about 45 minutes – 60 minutes. When the chicken is cooked through, remove the pieces from the skillet and put them on the serving plates. If the sauce is in good and sick by now turn up the heat to medium – hi and let the sauce boil down for a few minutes. While the sauce is thickening sprinkle the shredded mozzarella over the chicken and warm each plate in the microwave for 20 to 30 seconds on 50% power to melt the cheese. Spoon the sauce over each piece of chicken and serve. You can sprinkle a little bit of Parmesan cheese over your chicken if you would like. This makes about 3 servings each with 16 g of carbohydrates and 4 g of fiber for a total of 12 g of usable carbs and 49 g of protein.

I hope all of you enjoy this recipe please come back soon for more delicious weight loss recipes, health wellness and weight loss tips.

If you would like help with your weight loss or if you have any questions just call us at 215-821-7336.