Please contact us if you have questions or want to learn more about our weight loss programs or Botox and Fillers: 

• To reach our AZ Clinics, call 602-374-7226 (2 Clinics in Mesa and Phoenix) 
• To reach our NM Clinics, call 505-888-9575 (3 Clinics in Albuquerque, Rio Rancho, and Santa Fe) or 575-222-4994 (Las Cruces)
• To reach our TX Clinic, call 214-296-0269 (Dallas)
• Or visit us online to schedule an appointment: http://fitmedicalweightloss.com/

A Healthy and Hearty Holiday Menu 

Rosemary Garlic Crusted Prime Rib

Yields 6 servings

1 serving has 186 calories, 2 grams carbs, 14.1 grams fat, and 20.2 grams protein

Ingredients

• 1 (5 lb.) standing rib roast, trimmed
• 8 garlic cloves
• 1 Tbsp. minced fresh rosemary
• 1 Tbsp. fennel seed
• 1 Tbsp. ground Coriander
• 1 Tbsp. kosher salt
• 1 tsp fresh ground black pepper
• 4 cups beef broth, divided
• 1/2 cup red wine

Directions

1. In a spice grinder, grind all spices together. Rub all over rib roast.
2. Cover loosely with plastic wrap and refrigerate overnight.
3. Take out rib roast 1 to 2 hours before cooking.
4. Preheat oven to 450°F.
5. Place a wire rack over a baking sheet.
6. Place roast onto the rack.
7. Place roast into the oven then pour 1 cup broth and wine into the bottom of the pan.
8. Bake for about 25 minutes.
9. Turn down the oven to 325°F.
10. Bake for another hour to 1 ½ to 2 hours or until beef is the desired temperature. (For rare 120°F, medium rare 125°F)
11. Remove roast and place on a cutting board. Let rest for about 20 minutes.
12. Pour drippings into a fat separator.
13. In a medium saucepan over medium heat, add juices from beef without the fat.
14. Add remaining broth and bring to a boil.
15. Reduce to a simmer for 10 minutes.
16. Add salt and pepper to taste.

Original Recipe: Food Done Light

Baked Balsamic Asparagus

Yields 6 servings

1 serving has 60 calories, 3.8 grams carbs, 4.6 grams fat, and 1.7 grams protein

Ingredients

• 1 pound fresh asparagus, trimmed
• 2 tablespoons olive oil
• 2 tablespoons balsamic vinegar
• 1/4 tsp salt
• 1/4 tsp black pepper

Directions

1. Preheat the oven to 350°F.
2. Cut a sheet of aluminum foil 18 inches long.
3. Place the asparagus on the foil; drizzle with oil and vinegar then sprinkle with salt and pepper.
4. Seal the foil packet and place it on a baking sheet.
5. Bake for 12 to 15 minutes, or until the asparagus is tender.
6. Open the packet carefully, and serve.

             Original Recipe: Everyday Diabetic Recipes

Healthy Cauliflower Mashed Potatoes

Yields 4 servings

1 serving has 96 calories, 14 grams carbs, 3.8 grams fat, and 5.1 grams protein

Ingredients

• One medium head cauliflower (3 lbs.), trimmed and cut into florets
• 3 garlic cloves
• 1 Tbsp. extra virgin olive oil
• 1/2 teaspoon salt
• 1/8 tsp freshly ground black pepper

For garnish:

• Chopped fresh thyme
• Extra virgin olive oil
• Sea salt
• Freshly ground black pepper 

Directions

1. Bring a large pot of salted water to a boil, add the cauliflower and garlic and cook for about 10 minutes or until the cauliflower is fork tender.
2. Drain, return it back to the hot pan and let it stand for 2 to 3 minutes with the lid on.
3. Transfer the cauliflower and garlic to a food processor, add the olive oil, salt, and pepper and purée until smooth. (You can also use a potato masher or hand blender).
4. Adjust the salt and pepper to taste.
5. Garnish with chopped fresh thyme, salt, pepper, and a drizzle of olive oil.
6. Serve immediately.

Original Recipe: As Easy As Apple Pie

Chocolate Peanut Butter Cups

Yields 12 cups

1 cup has 111 calories, 2.96 grams carbs, 12.37 grams fat, and 3.62 grams protein

Ingredients

Chocolate Coating:

• 1/4 cup butter
• 3 oz. unsweetened chocolate
• 2 Tbsp. powdered erythritol (Swerve)
• 2 Tbsp. cocoa powder
• 1/2 tsp vanilla extract
• 1/8 tsp liquid stevia extract

Peanut Butter Filling:

• 1/2 cup peanut butter
• 3 Tbsp. powdered erythritol (Swerve)
• 1/2 tsp vanilla extract 

Directions

1. In a small saucepan over low heat, melt butter, unsweetened chocolate and powdered erythritol together, stirring until smooth.
2. Stir in cocoa powder, vanilla and stevia extract. Let cool 5 to 10 minutes, until somewhat thickened.
3. Use back of small spoon to spread chocolate mixture on bottom and up sides of twelve 1 ½ inch plastic-lined candy cups or candy molds (whatever you use needs to be firm enough to stand up against the warm chocolate and not lose its shape).
4. Place on baking sheet or platter and freeze until firm, about 20 minutes.
5. In a microwave safe bowl, heat peanut butter on high for 30 seconds or until fully melted, but not hot.
6. Stir in powdered erythritol and vanilla extract.
7. Remove chocolate cups from freezer and fill almost to the top with peanut butter mixture, leaving enough space to cover with remaining chocolate. Return to freezer for another 10 minutes or so.
8. Rewarm the remaining chocolate gently over low heat and stir until smooth.
9. Spread over peanut butter filling to the sides of each cup.
10. Chill until set, 20 minutes.
11. Store in the refrigerator. 

Original Recipe: All Day I Dream About Food

Have a happy and healthy holiday season - from all of us at FIT Medical Weight Loss Centers to you and yours!

Please contact us if you have questions or want to learn more about our weight loss programs or Botox and Fillers: 

• To reach our AZ Clinics, call 602-374-7226 (2 Clinics in Mesa and Phoenix) 
• To reach our NM Clinics, call 505-888-9575 (3 Clinics in Albuquerque, Rio Rancho, and Santa Fe) or 575-222-4994 (Las Cruces)
• To reach our TX Clinic, call 214-296-0269 (Dallas)