I never thought losing weight could Taste So Good


Metabolic Recipes | foodies4mmc

Metabolic Recipes for those who love food.

Hi!   Welcome to foodies4mmc.com. We want you to know that healthy and fresh food not only is better for you, but it also tastes better when prepared the right way. You should not settle for bland “diet food” to lose or maintain your weight. There are many spices and herbs that will turn your ordinary dish into a work of art. Remember, when it comes to food, get creative. Many celebrations and family events often center around meals. For yourself, family and friends, try one of these Metabolic Recipes, and serve up a meal that says you care.

We love food. We love to talk about it, research it, cook it, and eat it. We love healthy and nutritious food that can make you feel good. Most people are surprised at the amount of food your body needs to lose weight. Eating the right portions at the right times will keep your body from going into “starvation mode” and will prevent your body from storing fat. Not only will you find great tasting and healthy metabolic recipes, you’ll also find cooking tips, food facts, ways to save money and all sorts of information gathered just for you.

If you’re new to Metabolic Medical Center and have just started your weight loss journey, or if you’ve been a patient a while and need some new ideas, look no further. This blog is dedicated to all people who have weight to lose, but want to do it in a healthy, well-balanced and nutritious way.

Please try some of these great Metabolic Recipes and we will have you  saying “I never thought losing weight could taste so good. We’d love to hear from you.

Printable Recipes: Click on the recipes below to print out a copy. Enjoy.

Not Really Rice,   Grilled Marinated Pork Tenderloin,   Grilled Antipasto Vegetables,   Ceviche in Endive

To your taste buds and your health!

Dr. Baird’s Mexican Stir Fry


1 lb. ground turkey breast
1 lb. ground lean meat (I like bison)
1 bell pepper, chopped (I like red)
1 small onion, chopped
1 tsp. garlic powder
1 1/2 Tbsp Worcestershire sauce
1/2 tsp. Tabasco sauce (more to taste)
1 1/2 Tbsp. Splenda
3/4 cup LOW CARB Heinz catsup
1/2 cup Frontera red enchilada sauce or your favorite salsa
1/2 cup water

* Add any of your favorite vegetables


Heat wok or large saucepan. Add both meats and brown. Before meats are totally done, turn off heat, tilt wok, and spoon out fat. Remove meats from pan and reserve. Put chopped onion in the same pan and soften. Add bell petter and do the same. Return meats to the pan. Add the next eight ingredients and bring up to temperature. Add salt and pepper to taste. Serve. May top with chopped lettuce.

Lemon Chicken Stir Fry


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Serves 4 Cook Time 40 minutes (Serving Size 1 1/2 cups)

1 lemon
1/2 c low sodium chicken broth
3 tbsp low-sodium soy sauce
1 tbsp canola oil
1 lb boneless, skinless chicken breasts, trimmed and cut into 1-inch pieces
10 oz mushrooms, halved or quartered
1 c diagonally sliced zucchini, (1/4 inch thick)
1 c green peppers, sliced thin
1 bunch scallions, cut into 1-inch pieces, white and green parts divided
1 tbsp chopped garlic


  1. Grate 1 teaspoon lemon zest and set aside. Juice the lemon and whisk 3 tablespoons of the juice with broth, and soy sauce in a small bowl.
  2. Heat oil in a large skillet over medium-high heat. Add chicken and cook, stirring occasionally, until just cooked through, 4 to 5 minutes. Transfer to a plate with tongs. Add mushrooms, zucchini and peppers to the pan and cook until just tender, about 5 minutes. Add scallion whites, garlic and the reserved lemon zest. Cook, stirring, until fragrant, 30 seconds. Whisk the broth mixture and add to the pan; cook, stirring, until thickened, 2 to 3 minutes. Add scallion greens and the chicken and any accumulated juices; cook, stirring, until heated through, 1 to 2 minutes.

Nutrition Info per serving: calories 226.1 fat 8g, protein 29.7g, carbohydrates 11.9g, fiber 3.8g sodium 557mg

Recommended for patients on the Modified Profast (Fast and Flexible) Program,  Nutriplus (Balance Your Pyramid) Program or Maintenance Program.

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Grilled Pickles


Use any variety of kosher, dill, or garlic pickles. Do not use sweet pickles.

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Makes 1 jar Time 3-4 minutes to 3-4 hours

24 oz jar dill, kosher, or garlic pickles
1 small onion sliced thin
1 tsp olive oil


  1. Drain the pickles and reserve the brine. Cut the pickles in half if they are not already. Pat them dry.
  2. In a large bowl mix the pickles, onions and olive oil together. Grill 4-5 minutes turning once over medium high heat. Add them back to the brine and serve or keep refrigerated for 3-4 days.

Recommended for patients on the Modified Profast (Fast and Flexible) Program,  Nutriplus (Balance Your Pyramid) Program or Maintenance Program.

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Metabolic Recipes

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