February is American Heart Month

1 Feb

Did you know that an average of 2,200 Americans die of cardiovascular disease each day?  That’s an average of one death every 40 seconds.  Fortunately, we can make a change in these numbers!

February is ‘American Heart Month‘, which focuses on educating individuals about heart disease and stroke, what the risk factors are, and how to prevent these conditions.

The best way to achieve a lower risk of heart disease and stroke is by eating a heart healthy diet, in proper portions, and by being regularly physically active.  February is the perfect time to start making small changes to your lifestyle, that can lead to a lifetime of heart health.

Here are a few ways to celebrate ‘American Heart Month’:

  • Encourage your family to make small diet changes with you, for example, swapping salt out with other spices to season meals.
  • Schedule a visit with your doctor, and talk about heart health!  Knowing your numbers (blood pressure, cholesterol, glucose) is important in determining your risk for heart disease.  Don’t be afraid to ask questions!
  • Exercise regularly.  Start small, for example parking farther away at the store.
  • Eat healthy!  Follow your meal plan, and include variety.
  • If you smoke, work on quitting!

Looking for a fun way to get active?  Join the MWLC Walking Team at the 2018 Michigan AHA Heartwalk!  Register Here:  http://mwlc.com/Community_Events.php

Apple, Grapefruit and Pomegranate Salad

1 Feb

National Grapefruit Month is here!  What is your favorite way to eat Grapefruit?  We love them infused in water for a quenching drink but they are tasty in salads too!  This Apple, Grapefruit and Pomegranate Salad is bursting with flavor, texture and nutrients.  You’ll love it!

Image result for apple pomegranate, grapefruit

1 Vegetable
3 Fruits

1 small Apple, diced
½ medium Grapefruit, cut into segments
½ small Pomegranate, seeded
1 Tbs. fresh Lemon Juice
Freshly Ground Black Pepper, to taste
1 Tbs. fresh Mint Leaves, roughly chopped
2 cups Baby Romaine Lettuce

Place the apple, grapefruit, and pomegranate seeds in a bowl. Add the lemon juice and pepper, mix well. Garnish with fresh mint and serve on a bed of lettuce greens.

WSYM: MWLC Patient – Michelle

31 Jan

Medical Weight Loss Clinic Jackson patient Michelle B. joined Bob and Tracy on WSYM’s The Morning Blend to discuss her personal weight loss journey.  Michelle lost over 100 lbs with Medical Weight Loss Clinic and has kept it off for 2 years so far!  Congratulations Michelle on your inspiring accomplishment!

Book a free consultation today by calling 1-800-GET-SLIM or https://patients.mwlc.com/Book_Your_Consultation.php


Certificate of Appreciation from TACOM

30 Jan

George from TACOM visited corporate office today to present Tracy with a Certificate of Appreciation for our sponsorship of the US Army Family and Morale, Welfare & Recreation (MWR).

The US Army Family and MWR offers programs, services and activities for US Army Soldiers and their families that they wouldn’t normally be able to afford.  These programs are designed to relieve stress, build strength and resilience, and help the Army Family stay physically, mentally, and financially fit.

We are thrilled to support this great cause and appreciate the recognition!  The certificate is hanging in the lobby at Main Office.

Super Bowl Appetizer Ideas

29 Jan

Whether you are hosting or bringing something to pass, you won’t want to derail all of your hard work for the sake of one day typically known for high calorie consumption.  If you are looking for healthier versions or alternatives, try our Onion Rings, Bell Pepper Bites, or MWLC Mock Guacamole

Hickory Smoked Fish Spread

Image result for white fish spread cucumbers

1 Protein
1 Dairy

1/4 cup Hickory Chips
1 serving White Fish, skinned, boned, and cut into chunks
1 serving Plain Greek Yogurt
1 Tbs. Fresh Chives, diced
Smoked Paprika, to taste
Salt-free Chipotle Seasoning, to taste

Place hickory chips in the center of the bottom of a large pan (large enough for your steamer basket or metal colander) and then place steamer basket or colander on top. Arrange the fish chunks on the steamer basket or colander and then close the pot tightly with a lid or foil. Place the pot on the stove and cook over high heat until there is a steady stream of smoke coming from the pot, about 5-8 minutes. Decrease the heat to low and cook for five more minutes.

To make the spread, mix the smoked fish, ½ of the yogurt, and the chives in a small bowl, using the fork to break up the fish chunks until everything is well combined. Add the other ½ of yogurt as needed to obtain your desired consistency. Then, sprinkle the top with smoked paprika and chipotle spice. Refrigerate until you’re ready to serve

Note: For Freedom Meal Plans 1-4 and 6-7 Only.

Apple-Cabbage Smoothie

26 Jan

Trouble getting veggies in?  Blending them in smoothies can help, and the fruits will mask the veggie flavor!

1 Nutritional Supplement
1 Vegetable
1 Fruit
1 Dairy
*Fast Track Friendly

1 MWLC Strawberry Creme Nutritional Supplement
1 small Apple
1 cup Red Cabbage
1 serving Low-Fat Milk (Substitute with water if following a Fast Track Meal Plan)
1 tsp. Vanilla Extract
Freshly grated ginger, to taste (optional)

Blend all ingredients in a high speed blender until smooth.

Cauliflower Soup with Scallops

24 Jan

January is National Soup Month!  Warm your heart and soul with this Cauliflower Soup with Scallops recipe!

Image result for cauliflower immersion blender soup

1 Protein
1 Vegetable
1 Nutritional Supplement

1 serving Scallops, cleaned
½ cup Cauliflower
¼ medium Onion, sliced
2 Garlic Cloves, crushed
1 MWLC Chicken Bouillon Nutritional Supplement
1 tsp. Yellow Curry Paste
½ Tbs. Extra Light Olive Oil
Freshly Ground Black Pepper, to taste

In a saucepan on medium heat, pour olive oil into the pan. When hot, add cauliflower, onion, garlic, and curry paste. Cook for 10 minutes until onions are soft. Add chicken bouillon, bring to a boil, then reduce to a simmer. Simmer for 20 to 30 minutes until cauliflower is soft. Remove from heat. Allow to cool for 5 minutes and blend with an immersion blender while in the saucepan. Add fresh ground black pepper to taste. To serve, add scallops to soup and heat for 2 to 3 minutes to heat through the scallops.

Coconut Cream Pie

23 Jan

National Pie Day is here!  Is there a better way to celebrate?  Try our easy Coconut Cream Pie recipe!

Image result for coconut cream pie rice cake melba toast

1 Fruit
1 Starch
1 Nutritional Supplement
1 Bar

1 Vanilla Pudding Shake Nutritional Supplement
1 serving Pineapple
2 ½ tsp. Coconut Extract
1 Brownie Bar
½ serving Rice Cakes
½ serving Melba Toast

Mix vanilla supplement and pineapple with 10 oz. water. Add extract and mix. Crush Melba toast and rice cakes into bottom of small pie tin for crust. Fill with supplement mixture. Melt brownie bar with a little water and spread over top. Chill 1 hour before serving.

Crockpot Venison Roast

22 Jan

Dust off your Crockpot and celebrate National Slow Cooking Month! Try our hearty Crockpot Venison Roast!

Image result for venison backstrap slow cooker

1 Protein
2 Vegetables
1 Starch
Suitable for Fast Track Patients

1 Venison Roast (you will only eat your serving size)
1 1/2 cups Water
1 tsp. Paprika
2 Bay Leaves
1/2 medium Red Onion, sliced
1/2 cup Broccoli, chopped
1/2 cup Mushrooms, diced
2 Shallots, halved
1/2 tsp. whole Cloves
1 Tbsp. Black Pepper, ground
Onion Powder
Garlic Powder

Set the crockpot temperature to high. Pour water into the bottom of the crock pot. Gently cover the entire venison roast with onion powder, black pepper, and garlic powder as desired. Place cloves, shallots, bay leaves, and paprika into the water that is already in the crockpot and stir ingredients together. Gently lay the venison roast into the crockpot and cover with lid. Let the roast cook for 5 hours. The last half hour left of the roast cooking, steam onions, mushrooms, and broccoli until soft. Add the softened vegetables to the top of your serving size of roast, pepper vegetables to taste and enjoy. Refrigerate leftover venison roast and remember, when you weigh your protein after it has been cooked you minus half an ounce to get the correct protein serving size.