Archive for August 2015

Successful Restarting Starts With Decreasing Guilt

August 25th, 2015 — 10:20pm

After an absence from attending our office, many of you are holding back returning because of guilt or embarrassment that you have regained some weight.  At our clinic, we are quite aware of this and as a result, we continue to pass on many reassuring ideas that have helped our restart patients deal with much of their guilt and negative self talk- which in turn has helped steer them back on the right course. Many times I have said that I should have a blinking neon sign at our front office door that says: “LEAVE YOUR GUILT OUTSIDE AND COME ON IN.”

Following are key concepts that will help reassure you, decrease your guilt and get you back on the right track:


It takes a lot of courage to restart. It is human nature to feel guilty to think that we have let ourselves or others down. Therefore, taking this first step is a […]

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Jessica’s Jell-O Pops

August 3rd, 2015 — 4:33pm

These treats are fat-free, sugar-free and great on a hot summer’s day!


Sugar-free Jell-o • Crystal Light • Water


Make the Crystal Light according to the directions on the box Boil 1 cup of water and completely dissolve your choice of sugar free Jell-o in the boiling water Instead of using cold water for the remaining liquid to add to the Jell-o mix, add 1 cup of cold Crystal light Stir Pour mix into Popsicle molds and put it in the refrigerator for several hours until it completely turns to Jell-o Insert Popsicle sticks in the centre and freeze

Allowances: free

Flavor Combo Suggestions:

Sugar Free Jell-O: Crystal Light: Lemon Lemonade Raspberry Blueberry Raspberry Cherry Cranberry Breeze Strawberry Strawberry-Orange-Banana Orange Aloha Pineapple Coconut

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Grilled Bruschetta Salmon

August 3rd, 2015 — 4:19pm


1 tomato, chopped ½ small sweet onion 1 clove garlic, minced ¼ cup shredded parmesan cheese ¼ cup olive oil and sun dried tomato dressing 1 skin on salmon fillet (1.5 lbs/675g) 2 tbsp. chopped fresh basil


Heat barbeque to medium. Combine first 4 ingredients with 3 tbsp of the dressing. Spray a large sheet of heavy duty foil with cooking spray. Place foil on the barbeque. Top with the salmon fillet, flesh side down. Grill for 5 minutes; turn the fish. Brush with the remaining dressing. Top with the tomato mixture. Grill for 18 to 20 minutes or until the fish flakes easily with a fork; top with basil.

Allowances: Makes 6 servings Count each serving as 3 servings of protein (group 6) and 2 fats (group 7).

Recipe courtesy of

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Watermelon Salad

August 3rd, 2015 — 4:11pm

This light, Mediterranean salad goes well with grilled chicken, meat or fish.

Ingredients: 6 cups mixed salad greens 3 cups cubed watermelon ½ cup sliced onion ⅓ cup crumbled feta cheese 3 tablespoons extra-virgin olive oil 2 tablespoons balsamic vinegar Cracked black pepper to taste

Directions: In a large bowl, place the salad greens, watermelon, onion and feta cheese and mix to combine. Refrigerate. Just before serving, toss salad with oil and balsamic vinegar and garnish with pepper.

Allowances: Makes 6 servings Count each serving as 1 fruit, ½ protein and 1 fat.

Recipe adapted from the Ottawa Citizen

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