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Five Ways to Keep the Holidays Healthy this Year

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The holidays provide a much needed break from the day-to-day routine. They are a time to put aside the daily grind and share quality time with those people we value most in our lives.

However, many of us traditionally equate this time with overindulgence in food and drink and the perfect excuse to be the very vegetables we choose not to eat.  While this may at first seem like a fun way to spend the next month, the pleasure quickly fades as January rolls around and we struggle to button our favorite pair of jeans.

The good news is that by making just a few small changes, you can still embrace the festivity of the holidays without having to loosen your belt.

 

  • Don’t bank your calories:  You have a big dinner party to go to, so if you just skip breakfast and lunch you can eat three times as much for dinner, right?  No, absolutely not! This common misconception will backfire causing you to pack on the extra pounds.  By depriving yourself throughout the day, you slow down your metabolism so that when you finally do eat, the calories are burned at a much slower rate.  Being in deprivation mode also triggers overeating, so not only are you eating more calories but you’re burning them at a slower rate.

 

  • Drink more water:   If you must, then indulge in one alcoholic or sugary drink, but then switch to water.  Water is a great appetite suppressant so the more of it that you consume, the less desire you’ll have to fill up on highly caloric foods.  Studies have also shown that water boosts the metabolism and cleanses your body of waste so you’ll eat less and burn more.

 

  • Complete your meal with coffee or green tea:  Rather than going back for seconds, complete your meal by sipping a cup of coffee or green tea. This will avoid any social awkwardness of being empty handed without adding unnecessary calories, and offers the bonus of boosting your metabolism.

 

  • Take advantage of the beautiful Arizona weather:  There are few places that are conducive to outdoor activity during the holidays, but we are fortunate to live in one of them.  Take advantage of the beautiful, sunny days and warm temperatures and make outdoor play part of your holiday tradition. Rather than lingering over appetizers before a meal or desserts after, take a group walk or play an outdoor game such as volleyball, corn hole, or ping pong.  You’ll feel better, have a great time, and avoid mindless calorie consumption.

 

  • Offer to help the host:  If you’re not hosting yourself, the party host will most certainly appreciate your offer to help with serving and cleanup.  This will not only keep you up and moving, but it will also be a helpful distraction from sitting and nibbling on the tempting spread of food and drinks.

Make the holidays this year a time of healthy choices so that you can enter the new year feeling renewed and energized, rather than remorseful and sluggish. Medifast Weight Control Centers has a team of compassionate and knowledgeable weight loss experts that you can rely upon to get you through the holiday season and come out ahead in the New Year.

Please call (602) 996-9669 and we’ll provide you with a complimentary consultation to explain how we can help.

Medifast Holiday Reward Program

We all know that the holidays can be a bit challenging when focusing on your weight loss. However, we at Medifast feel that it is the best time to be on a weight loss program. Just think, you can be shedding those pounds while everyone else is packing on the pounds and making “weight loss” their number one New Year’s Resolution. Remember, it is not called a “holimonth” it is a “holiday”, which means a few festive meals through the holiday season. 

We want to be your support through the holiday season and give you an added incentive to stick with your goals and develop a healthier lifestyle. After all, what better gift to give yourself, this holiday season, than the gift of good health! Be a part of our Holiday Rewards Program by following the guidelines below, during the weeks of December 5th through December 30th, and be eligible to win one of the following prizes from our drawing on January 2nd. 

To be eligible to win 

 You must weigh in each week at your center for the 4 weeks 

 You must show a weight loss or maintain, each week 

 You must purchase the prescribed amount of meal replacements 

By meeting all the guidelines of the contest, you will be entered into a drawing, each week, in your center and have the opportunity to win the following prize: 

A Gift Basket including: Medifast vitamins – Super Omega-3, Probiotic, Digestive Enzyme and B-12!!! One week of free Medifast Meal Replacements, 1 box of Infusers, 2 Flavor of Home Meals and 3 Snacks!!! 

Call us today at (602) 996-9669 to get started!

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Greek Style Swordfish Kabob Recipe

 

Recipe_-_Greek-style_Swordfish_Kabobs_-_Medifast_Centers

Ingredients

  • 1 lb raw swordfish (should yield two 6-oz cooked servings), cut into 1” chunks
  • 2 cups (2 small) zucchini, halved and cut into ¾” pieces
  • 1 cup (8 medium) cherry tomatoes
  • 1 cup (1 medium 2-¾” x 2-½”) green bell pepper, cored, seeded, and cut into ¾” pieces

Marinade:

  • 2 tsp olive oil
  • 2 Tbsp lemon juice
  • 1 Tbsp water
  • ½ tsp ground oregano
  • ¼ tsp salt or salt substitute
  • ¼ tsp freshly ground black pepper
  • 1 clove garlic, finely minced

Direction

In a medium-sized bowl, whisk garlic, olive oil, lemon juice, water, oregano, salt, and black pepper. Pour into a large resealable plastic bag. Add swordfish, tomatoes, zucchini, and green pepper to bag; seal bag and shake, making sure all ingredients are coated. Marinate in refrigerator for at least 2 hours, preferably overnight, turning bag occasionally to ensure even coating. Heat gas grill to medium-high heat or prepare charcoal grill with medium-hot coals. Thread kabobs with swordfish, tomatoes, zucchini, and green peppers, reserving marinade. Grill kabobs covered 5 minutes, basting with reserve marinade. Turn and grill another 5-10 minutes until fish is cooked through and flakes easily with a fork. Serve warm.

Broiled Lemon Garlic Recipe

Recipe_-_Broiled_Lemon_Garlic_Lamb_-_Medifast_Centers

 

Ingredients

  • ¾ lb (12 oz) raw, boneless lamb chop loin* (should yield two 5-oz cooked servings)
  • 6 cups (1 large bunch) fresh spinach
  • 2 cups portabella mushrooms (3 medium mushroom cups)
  • 1 cup (8 medium) cherry tomatoes, halved
  • 4 tsp fresh lemon juice
  • 1 tsp dried rosemary
  • ½ tsp freshly ground black pepper
  • 2 cloves garlic, minced
  • Non-stick cooking spray
  • Dash of salt and/or pepper (optional)

*This recipe can also be made with chicken breast: start with 1 lb raw, boneless, skinless chicken breast to yield two 6-oz cooked servings.

Direction

Lamb: Preheat broiler. Trim all visible fat from lamb. Spray rack in broiler pan with non-stick cooking spray for 3 seconds. In a small bowl, combine garlic, dried rosemary, and black pepper. Place lamb on prepared rack and cover with half of garlic mixture. Broil 4 minutes, 4 inches from heat; turn lamb over. Cover lamb with remaining garlic mixture. Broil 2-4 minutes or until cooked through. Vegetables: Spray medium skillet with non-stick cooking spray for 2 seconds and heat over medium heat. Add mushrooms and sauté. Once mushrooms are near desired tenderness, add spinach and tomatoes and sauté an additional 2-3 minutes. Serve lamb over vegetables. Salt and pepper to taste if desired.

Hearty Chicken Vegetable Soup

Recipe_-_Hearty_Chicken_Vegetable_Soup_-_Medifast_Centers

Ingredients

  • 2 lbs raw, boneless, skinless chicken breast, cut into 1” pieces (should yield four 6-oz cooked servings)
  • 32 oz reduced-sodium, fat-free chicken broth
  • 2 cups (18 medium) mushrooms, cut into quarters
  • 2 cups celery (7 large stalks), thinly diced
  • 1 cup (1 medium 2-¾” x 2-½”) yellow bell pepper, cut into 1” pieces
  • 1 cup (1 medium 2-¾” x 2-½”) red bell pepper, cut into 1” pieces
  • 1 cup (1 medium 2-¾” x 2-½”) green bell pepper, cut into 1” pieces
  • ½-1 cup (4 to 8 oz) water (optional, add extra water depending on how thick you ½ cup scallions (3-4 scallions), chopped
  • 2 Tbsp cream
  • 2 Tbsp dried parsley or ¼ cup fresh parsley, finely chopped
  • 4 tsp olive or canola oil
  • ½ tsp dried thyme leaves
  • ¼ tsp black pepper, freshly ground
  • want your soup)
  • 2 cloves garlic, finely minced

Direction

Trim all visible fat from chicken and cut into 1” pieces; clean and cut  mushrooms, pepper, celery, and scallions. Heat oil in a large saucepan over medium heat. Add minced garlic and chicken; cook until chicken is no longer pink, about 5 minutes. Add bell peppers, celery, and mushrooms. Cook until vegetables are tender, about 7 minutes. Add scallions, broth, water (optional), cream, thyme, black pepper, and parsley. Simmer until ready to serve.

Recipe for Teriyaki Halibut

Recipe_-_Teriyaki_Halibut_-_Medifast_Centers

Ingredients

  • 7 oz raw halibut (should yield one 6-oz cooked serving)
  • 2-¼ cups cabbage, chopped
  • 1 cup (1 small) zucchini, chopped
  • 2 tsp teriyaki sauce
  • 1 tsp olive oil
  • ½ tsp cayenne pepper (optional; for less “heat,” use ½ tsp paprika instead, or eliminate)
  • Dash of salt and/or pepper (optional)

Direction

Fish: Sprinkle halibut with cayenne pepper or paprika and baste with teriyaki sauce. Broil on tin foil 4” under preheated broiler 7 minutes. Remove from oven and wrap in tin foil until ready to serve (this will continue to cook halibut). Vegetables:Chop up zucchini and cabbage. Sauté olive oil, zucchini, and cabbage in a pan until slightly brown. Season with salt and pepper to taste if desired. Place on plate and serve halibut on top of vegetables.

Recipe for Italian Sausage Patties

Recipe_-_Italian_Sausage_Patties_-_Medifast_Centers

Ingredients

  • 17-½ oz raw 93% lean ground turkey (should yield two 5-oz cooked servings)
  • 3 cups (3 medium-large 3” x 2-¾”) red, yellow, and/or green bell peppers, sliced
  • Non-stick cooking spray

Seasoning mix:

  • 1½ tsp dried parsley
  • 1 tsp dried ground basil
  • 1 tsp dried oregano
  • 1 tsp fennel seed
  • ½ clove garlic, minced

Direction

Preheat grill to medium-high heat. Combine seasonings in a bowl. Mix seasoning into ground turkey Form seasoned ground turkey into thin patties and place on grill. Cook about 4 minutes on each side or until cooked through. Spray a skillet with non-stick cooking spray for 5-10 seconds and heat to medium heat. Add peppers and sauté until lightly browned. Place vegetables on two plates and top with ground turkey patties.

Recipe for Spicy Garlic Lime Shrimp

Recipe_-_Spicy_Garlic_Lime_Shrimp_-_Medifast_Centers

Ingredients

  • 1-¾ pound (28 oz) large raw shrimp, peeled and de-veined (leave tails on); if using frozen, fully cooked shrimp use 1-1/3 lbs (about 21 oz) (either starting portion should yield three 7-oz servings)
  • 3 8-oz packages of House Tofu Shirataki brand angel hair noodles
  • 1 cup (2 small 2-2/5”) fresh or canned tomatoes, diced (if using canned tomatoes, drain liquid)
  • ½ cup (1 small 2-½” x 2”) green peppers, chopped
  • 2 Tbsp olive oil
  • 1 Tbsp lime juice
  • 1 clove garlic, pressed

Seasoning blend:

  • ¼ tsp salt or salt substitute
  • ¼ tsp ground black pepper
  • ¼ tsp cayenne pepper
  • ¼ tsp dried parsley flakes
  • ¼ tsp garlic powder
  • ¼ tsp paprika
  • 1/8 tsp dried thyme
  • 1/8 tsp onion powder

Direction

If using frozen shrimp, thaw. De-vein and peel shrimp. Make the seasoning blend by combining all the spices in a small bowl. Drain liquid from noodles and rinse thoroughly, set aside. Preheat a large skillet over medium heat. Once pan is heated, add olive oil and stir in pressed garlic. Immediately add shrimp, green bell peppers, and lime juice. Sprinkle the entire seasoning blend over shrimp and peppers. Stir. Sauté shrimp and peppers 3-6 minutes. Add drained noodles and continue to cook shrimp, peppers, and noodles an additional 2-4 minutes or until shrimp begins to brown and peppers are al dente (tender-crisp). Remove from heat, toss with tomatoes.

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