We don’t want the focus to be on food the entire time. At Fit Medical Weight Loss, we understand the need for a balanced lifestyle and Christmas is one of those times of years when it is so easy to go overboard on the calorie intake. With a bit of careful planning and preparation, it is absolutely easy to stay on track with the support of our qualified team. If you are in need of extra tips or tricks to help you get through, mention it to the staff at your local office. They will be only too happy to discuss low-carb eating and appetite suppressants to make sure you have the energy to get through the holiday season in one piece.

Remember, fresh and colourful food is always best. We hope you enjoy our suggested menu and always feel free to share your delicious, healthy recipe suggestions with us. Bon appétit.

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/

Here's a glance at our menu in full:

Starter

Macadamia Nut Hummus

Vegetable Christmas Wreath

Tea Soda

Main Course

Light Chicken Cacciatore

Mashed Cauliflower

Barely Cooked Asparagus with Lemon-Mustard Vinaigrette

Sweet & Spicy Brussels Sprouts

Dessert

Ultra Crisp Gingerbread Cookies

Low-Carb Candied Pecans

Starter:

Macadamia Nut Hummus

This easy starter opens up the Christmas gathering with an informal treat so all attending can chat and mingle with ease. After all, that’s what the holidays are all about.

Yields 8 servings

1 serving has 116 calories, 2.8 g carbs,11.8 g fat, & 1.7 g protein

Ingredients:

• 1 cup raw macadamia nuts, soaked in water for 24 hours, drained and rinsed
• 2-3 cloves garlic
• 3 tablespoons fresh lemon juice
• 2-3 tablespoons water
• 2 tablespoons tahini
• Pinch cayenne pepper
• Sea salt and freshly ground pepper, to taste

Directions:

1. Add all ingredients to the bowl of your food processor or high powered blender and blend on high until smooth.

[You can view the original recipe on Healthful Pursuit]

Vegetable Wreath

It doesn’t get more festive than a traditional Christmas wreath made out of a selection of green vegetables. This dish will go down a treat for the whole family.

Ingredients:

• 8 cups broccoli florets
• 3 cups Brussels sprouts, trimmed
• 2 cups green beans, trimmed
• 1 cup sugar snap peas, strings removed
• ½ bunch curly kale, washed
• 2 cups cauliflower florets
• 9 cherry tomatoes

Directions:

1. Put a large pot of water on to boil. Set a large bowl of ice water by the stove. Blanch broccoli for 1 to 2 minutes in the boiling water. Using a slotted spoon, transfer the broccoli to the ice bath to chill. Drain well. Blanch Brussels sprouts, green beans and snap peas in the same way.
2. Arrange kale around the bowl, with the frilly edges on the outside. Top with the broccoli, Brussels sprouts, green beans, snap peas and cauliflower. Garnish with cherry tomatoes.

[You can view the original recipe on Eating Well]

Why make it any more difficult than it needs to be. With these simple recipes, you can ensure you stick to the FIT Medical Weight Loss program with hardly any effort and all. Remember, if you are feeling tired or lacking in energy, we offer a wide range of vitamin supplements and treatments to ensure you are operating at peak condition throughout the whole holiday season.

Tea Soda

And don’t forget the drinks. This tea soda is a wonderful low-fat choice without the need to resort to sugar-laden drink options.

Yields 6 servings

Ingredients:

• 4 cups brewed tea, chilled
• 2 cups ice cubes
• 3 cups mineral water
• Fresh chopped fruit, optional
• 20 drops of liquid stevia, optional

Directions:

1. Brew your favorite tea and steep for two more minutes than you normally do.
2. Transfer the tea to a 64oz mason jar and chill in the refrigerator overnight.
3. When ready to serve, add ice cubes to the chilled tea, then pour mineral water into the mason jar.
4. Add chopped fruit to make it look pretty and serve!

[You can view the original recipe on Healthful Pursuit]

We welcome a delicious and nutritious meal during Christmas to motivate us to continue on our diet during this busy time of year. Whatever the setting, this menu offers a main dish and a selection of vegetables to satisfy all who are sitting at the table.

Main:

Light Chicken Cacciatore

While most people consider turkey or ham at a traditional feast, why not opt for something a little more non-traditional. It is always good to have a break from the norm and try out new dishes, even during the holiday season.

Yields 6 servings

1 serving has 300 calories, 15 g carbs, 10 g fat, & 36 g protein

Ingredients:

• 2 tbsp.olive oil
• 6 small boneless, skinless chicken breasts (5 ounces each)
• Kosher salt
• pepper
• 10 oz. cremini mushrooms, quartered
• 1 small onion, thinly sliced
• 1 red pepper, thinly sliced
• 2 cloves garlic, finely chopped
• 2 tsp fresh rosemary, finely chopped
• 1 bay leaf
• 3/4 c.dry white wine
• 1 (28-ounce) can diced tomatoes
• 8 oz. kale, stems discarded and leaves chopped
• 1/2 c. pitted green olives
• 1/4 c. flat-leaf parsley, chopped

Directions:

1. Heat oil in a large deep skillet on medium-high. Season chicken with 1/2 teaspoon each salt and pepper and cook until golden brown, 3 to 4 minutes per side; transfer to plate.
2. Add mushrooms and cook, tossing occasionally, until golden brown and tender, about 4 minutes. Transfer to plate with chicken.
3. Lower heat to medium and add onion, red pepper, garlic, rosemary and bay leaf and cook, stirring occasionally, until tender, 8 to 10 minutes. Add wine and cook, stirring and scraping up browned bits, until reduced by half, about 3 minutes. Stir in tomatoes (and their juices).
4. Return chicken and mushrooms to skillet, nestling chicken in tomatoes, and simmer covered for 15 minutes. Fold in kale and cook, covered, 10 to 12 minutes more. Uncover, discard bay leaf and stir in olives and parsley.

[You can view the original recipe on Good Housekeeping]

When our clients maintain weight over the holiday season, they feel great. There is nothing worse than stressing about what you are going to eat when you attend a Christmas party or eat at a restaurant. We enjoy being tasked with the goal to help people look and feel their best at all times. At FIT Medical Weight Loss, we offer additional treatments such as Botox, Fillers and Cold Laser Lipo. Ask our friendly team about these services on your next visit.

Mashed Cauliflower

For those who wish to serve up an alternative to chicken, try these lamb meatballs with raisin pesto. It is very tasty and pairs well with vegetables and salad.

Yields 4 servings

1 serving has 313 calories, 12 g carbs, 6 g fat, & 50 g protein

Ingredients:

• 1 medium head cauliflower
• Salt and pepper
• Optional flavorings: minced garlic (a clove or two); garlic powder (1/2 to 1 teaspoon)

Directions:

1. Break the cauliflower up into florets, or just chop up the head into pieces. Microwave or steam until it's tender—a fork should easily pierce it.
2. Place cauliflower in a food processor and blend until smooth and creamy; season with salt and pepper.
3. If using any additional flavorings add to food processor and pulse until mixed.

[You can view the original recipe on Very Well Fit]

Barely Cooked Asparagus with Lemon-Mustard Vinaigrette

Diet friendly, you will love this delicious combination of lemon and mustard served up with barely cooked asparagus. Breakfast, lunch or dinner, you could enjoy this treat any time of the day.

Yields 4 servings

1 serving has 313 calories, 12 g carbs, 6 g fat, & 50 g protein

Ingredients:

• 1 1/2 lb. fresh asparagus stalks, ends trimmed and cut into two pieces
• 2 quarts water + 1 tsp salt to cook asparagus

Vinaigrette Ingredients:

• 2 tsp fresh-squeezed lemon juice (or less depending on taste)

Directions:

1. Fill a large pot with 2 quarts of water, add 1 tsp salt and bring to a boil.
2. Hold a piece of asparagus in both hands and snap to see where the end breaks off. Trim all asparagus pieces to this length, cutting on the diagonal, then cut again so each stalk is cut into two pieces about 3-4 inches long.
3. In a small glass measuring cup or bowl mix together the lemon juice, Dijon mustard, salt, and fresh ground black pepper, then whisk in the olive oil. (I used a little less oil to make the dressing slightly more lemony. If you’re not that into lemon you might want a little less lemon juice.)
4. Put trimmed asparagus into the boiling water, stir, and cook for 2-3 minutes. (Use a timer to be sure you don’t cook it longer than that. You want the asparagus to be slightly tender-crisp when it’s taken off the heat.) Drain asparagus into a colander placed in the sink and let sit for 1-2 minutes, until all the water has run off. Then put a layer of paper towels on a large cutting board, put asparagus on top of towels and blot dry.
5. Arrange the asparagus piece on a serving tray, drizzle lemon-Dijon vinaigrette over, and serve. This is also good after it’s been in the fridge overnight.  It can be reheated quickly in a hot frying pan or just served cold in a salad.

[You can view the original recipe on Kalyn’s Kitchen]

Sweet & Spicy Brussels Sprouts

It’s a bit sweet, and it’s a bit spicy and makes a wonderful last addition to the sides served up alongside the Chicken Cacciatore.

Yields 4 servings

1 serving has 110 calories, 7.5 g carbs, 7 g fat, & 4 g protein

Ingredients:

• 2 tbsp sesame seed oil
• 1 tbsp soy sauce
• 1 tbsp sriracha
• tbsp Sukrin Gold Syrup
• ¼ tsp black pepper
• 1 lb Brussels sprouts
• Sesame seeds
• Green onion
• Pink Himalayan sea salt

Directions:

1. Whisk together your sweet and spicy sauce ingredients (the first 5 listed) and set aside.
2. Trim and quarter your Brussels sprouts (quartering decreases the cook time!) and let them cook about 5 minutes on each side in a large wok. Try to let them cook on their flat sides for a while before tossing them.
3. In the last 2 minutes of cooking, pour your sauce in and toss to coat thoroughly.
4. Serve with a sprinkle of sesame seeds and green onion. Add a touch of pink sea salt to taste.

[You can view the original recipe on Tasteaholics]

If you are constantly craving food because you are surrounded by chocolate and other festive treats, then we recommend herbal and FDA-approved appetite suppressants. Used for over 50 years, appetite suppressant are perfect to stop overindulging occurring during the holiday period.

Dessert:

While it’s not a traditional dessert, we have offered up a couple of light snacks for those who like to nibble on something sweet to accompany their tea or coffee.

Ultra Crisp Gingerbread Cookies

Nothing denotes the festive season more than the taste of crisp gingerbread cookies. These make a welcome, light snack after a full sit down meal at the table. Your family will appreciate you for this little cookie treat.

Makes 24 cookies

1 serving has 73 calories, 2 g carbs, 7 g fat, & 2 g protein

Ingredients:

• 192 g almond flour
• ½ teaspoon xanthan gum
• ½ teaspoon baking soda
• 1 ¼ teaspoon ground cinnamon
• 1 ¼ teaspoon ground ginger
• ¼ teaspoon ground nutmeg
• ¼ teaspoon ground cloves
• ¼ teaspoon kosher salt
• 1/8 teaspoon freshly ground black pepper
• 80 g grass-fed unsalted butter at room temperature
• 1/3-2/3 cup golden erythritol
• 1-2 teaspoons blackstrap molasses optional
• 1 egg

Directions:

1. Add almond flour, xanthan gum, salt, baking soda, and spices to a medium bowl. Whisk until thoroughly combined and set aside.
2. Cream butter in a large bowl with an electric mixer, 1-2 minutes. Add in sweetener and molasses (optional), and continue to cream until light and fluffy (8-10 minutes).
3. Add in egg, mixing until just incorporated. The mixture will appear slightly 'broken' (i.e. not thoroughly smooth).
4. With your mixer on low, add in half of your flour mixture- mixing until just incorporated. Mix in the rest. Wrap cookie dough with cling film (saran wrap) and refrigerate overnight (much preferred). But if in a pickle, 3 hours will do.
5. Preheat oven to 350°F/180°C and line a baking tray with parchment paper or a baking mat.
6. Roll out the dough between two pieces of parchment paper and cut out the shapes. Note that the thickness will determine much of the texture: thinner cookies will be much crispier, while a thick dough (particularly if under-baked) will yield a softer one. Place shaped cookies on the prepared baking tray and place in the freezer for 10 minutes prior to baking.
7. Bake for 10-20 minutes, until fully golden.
8. Allow to cool for ten minutes before transferring to a cooling rack. Allow to cool completely, as they'll continue to crunch up (can take a few hours). Store in an airtight container for up to 5 days.

[You can view the original recipe on Gnom Gnom]

Low-Carb Candied Pecans

This homemade candied nut will be requested every Christmas from here on in, we guarantee it. You can’t beat the yummy taste of cinnamon, ginger, and cardamom.

Serves 6

1 serving has 73 calories, 2 g carbs, 7 g fat, & 2 g protein

Ingredients:

• 2 1/2 tablespoons stevia erythritol blend, divided
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• 1/8 teaspoon ground cardamom
• 1/8 teaspoon salt
• 1 1/2 teaspoons butter
• 1 1/2 cups pecan halves

Directions:

1. In a small bowl mix 1 1/2 teaspoons erythritol (reserving 2 tablespoons for later), cinnamon, ginger, cardamom, and salt. Set aside.
2. Heat a medium skillet over medium-low heat. Add butter, pecans, and two tablespoons erythritol/stevia sweetener. Turn heat to low setting. Cook, stirring occasionally, until sweetener melts, about 5 to 8 minutes.
3. Add spice mixture to the skillet and stir to coat pecans. Spread mixture to parchment paper and let cool for 10-15 minutes. Store in an airtight container.

[You can view the original recipe on Simply So Healthy]

A festive Christmas menu such as the one above really does make the day into an event to remember. Just because you are eating healthy, doesn’t mean that you can’t treat yourself every once a while.

From all the team at FIT Medial Weight Loss, we hope you have an enjoyable, low fat, low carb, and safe holiday season.

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/