execuSlim- Medical Weight Loss Individualized for Optimal Success

12/06/2022

Snacks

01/13/2022

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11/19/2020

Our dedicated team will help you reach your goals and keep the weight off. Your program will be tailored to your specific needs and for your own body, and it will be overseen by a board-certified physician to make sure that the program is safe and effective.

We will first provide you with a medical screening and nutritional counseling. At ExecuSlim, we do not just care about weight loss, we care about your overall health and wellness too.

If you are interested in a medically supervised weight loss program, please call our friendly team in Beverly Hills at (310) 657-0366. We are here to be with you every step of the way!

10/23/2020

Our medical healthcare system focuses on . The focus of medical healthcare should be on managing . This goal can be accomplished by achieving a single physiological factor:

DECREASING INFLAMATION

The most effective way of decreasing inflammation is to influence the hormones known as eicosanoids. Decreasing inflammation requires the formation of "good" anti-inflammatory eicosanoids and decreasing the formation of "bad" pro-inflammatory eicosanoids.

Diet has a powerful influence on these hormones. A pro-inflammatory diet will cause and . This silent inflammation is the main cause of such chronic diseases as:

Hypertension
Heart disease
Stroke
Arthritis
Diabetes
Cancer
Asthma
Depression
Alzheimer's

The definition of an is one that prevents the formation of these "bad" hormones. An anti-inflammatory diet is based on consistent and is achieved by following our and losing excess weight.

10/23/2020

Starting the day off with a little humor is good for the soul. But really tho...

10/23/2020

In our program, we help people create new new eating habits so weight lost with our program can be maintained long term. They learn to eat for fuel rather emotionally it makes all the difference. ⛔️

10/23/2020

Start your project today with support from a medical team that cares about YOU

10/21/2020

Because life seems incomplete without . You don’t have to feel limited all the time when you’re on Keto. to some this weekend! (Recipe credit .yum)

-Ingredients-
1 vanilla bean (i.e. pod) OR more vanilla extract·
1 13.5-ounce can full fat coconut milk *
2/3-3/4 cup xylitol, to taste**
1/4 teaspoon koshersalt
1/4 teaspoon (lightly packed) xanthan gum OR 3/4 teaspoon arrowroot flour if paleo
2 cups heavy whipping cream OR chilled coconut cream
2 teaspoons vanilla extract up to 4 or 6 teaspoons if not using a vanilla pod
1 tablespoon vodka, brandy or booze of choice (can be substituted by using the larger amount of vanilla extract) Note: From this base you can swap out the vanilla beans (or extract!), and add in chocolate, coffee, matcha etc.

10/19/2020

THIS. Amazing recipe for Keto Chicken Marsala. You won’t miss the carbs, we promise!

10/16/2020

Is your feeling monotonous? Murgh Makhani (Butter Chicken) will satisfy your craving for .
This is my favorite thing to order at, but with Covid-19 restrictions I’m excited to make this at home!

-Ingredients-
Chicken Marinade:
• 28oz (800g) boneless and skinless chicken thighs (or breasts if you
prefer)
• 1/2 cup plain Greek yogurt
• 1 1/2 tablespoons minced garlic
• 1 tablespoon fresh minced ginger (or finely grated)
• 2 teaspoons garam masala
• 1 teaspoon turmeric
• 1 teaspoon ground cumin
• 1 teaspoon red chili powder
• 1 teaspoon sea salt
Sauce:
• 2 tablespoons ghee
• 1 large onion, sliced or chopped
• 1 1/2 tablespoons garlic, minced
• 1 tablespoon fresh ginger, minced or finely grated
• 1 1/2 teaspoons ground cumin
• 1 1/2 teaspoons garam masala
• 1 teaspoon ground coriander
• 14oz (400g) crushed tomatoes
• 1 teaspoon red chili powder (adjust to your taste preference)
• 1 1/4 teaspoons salt (or to taste)
• 1 cup of heavy cream
• 1 tablespoon sugar
• 1/2 teaspoon kasoori methi (or dried fenugreek leaves)

😋❤️😍

10/15/2020

Best Keto Beouf Bourguignon! This is a classic recipe that I adapted using Pinot Noir (it’s low carb) and Xanthan Gum instead of Flour.
-Ingredients-
3 1/2 tablespoons olive oil
6 slices bacon
3 pounds lean stewing beef (brisket, chuck or round) cut into 2-inch cubes
Salt and pepper
2 carrots sliced
10-12 small pearl onions OR 1 small white onion diced
8 ounce mushrooms sliced
2 cups pinot noir
2 cups beef stock
1 tablespoon tomato paste
1/2 cup tomato sauce
1/4 Tbsp Xanthan Gum (for texture)
2 cloves mashed garlic
1/2 teaspoon thyme
1 bay leaf

-Instructions-
1. Preheat the oven to 350 degrees. In a large dutch oven over medium high heat pot add the olive oil and bacon pieces. Cook until crisp. Remove the bacon with a slotted spoon.
2. Add the carrots, pearl onions, and mushrooms and sauté 2-3 minutes until tender. Remove and set aside.
3. Add wine to the skillet scraping down the sides and allow to deglaze. Add the beef stock, tomato paste, tomato sauce, and whisk in the xanthan gum (if you’re using it).
4. Add the beef and the vegetables back to the pot and stir. Add garlic, thyme and bay leaf. Put a lid on pot and let it simmer in the oven for 1 1/2-2 hours until the beef is tender.
Stovetop: Bring to a boil and reduce heat to a low and simmer. Cover and let cook 1 1/2- 2 hours or until beef is tender.
❤️

10/08/2020

Low-Carb Pulled Pork
-Ingredients-
3 pounds boneless pork shoulder
1 tablespoon parsley
2 teaspoons cumin
2 teaspoons garlic powder
2 teaspoons onion powder
2 teaspoons salt
2 teaspoons paprika
½ cup low-carb beer

-Instructions-
1. Start by placing your boneless pork shoulder in a crockpot.
2. Stir together some cumin, garlic powder, onion powder, salt, parsley, and paprika and rub it all over the pork to coat.
3. Pour your favorite low carb beer into the bottom of the slow cooker. This doesn’t have a strong beer flavor at all, but feel free to use chicken broth if you prefer.
4. Cover the slow cooker and cook on high for 4 hours or low for 8 hours. The meat is done when it easily shreds apart with a fork.
5. Shred the meat and stir it around in the juices in the bottom of the slow cooker before serving.

10/08/2020

Low Carb Beef & Broccoli
-Ingredients-
1 lb Flat Iron steak thinly sliced against the grain
1/2 lb Broccoli cut into small florets
1/4 cup Coconut Oil
1 tsp Toasted Sesame Oil
1 tsp Fish Sauce
Beef and Broccoli
Marinade:
1/4 cup Coconut Aminos
1 tsp Root ginger, peeled and grated do not use powdered ginger!
2 cloves Garlic chopped

-Instructions-
1. Cut the Flat Iron Steak into very thin slices against the grain.
2. Add the sliced beef to a small bag with the coconut aminos, ginger, and garlic.
3. Let marinate for 1 hour in the fridge.
4. When you are ready to cook, drain the beef from the marinade but reserve the liquid for later, this will be the stir fry sauce.
5. Blanch the broccoli for two minutes in boiling water, then drain it really well.
6. In a large wok or cast iron skillet, heat oil over medium-high heat then stir-fry beef until browned, 1-3 minutes. Remove from skillet.
7. Stir-fry broccoli until crisp-tender, for about 3 minutes, then add the remaining marinade and cook for two more minutes.
8. Return the beef to the pan with the broccoli and warm through, add the fish sauce and toasted sesame oil, then serve hot.

10/06/2020

Ready to lose those extra lbs? ExecuSlim can help! We are a physician-supervised weight management program located in Beverly Hills. Our individualized, comprehensive nutritional plan helps control hunger, enhances the burning of body fat and teaches you how to enjoy healthy eating. The program combines a low-glycemic nutritional plan, supplements, medication (if applicable), and exercise. These elements work together to provide increased energy and safe, effective weight loss. Our goal is to give you the resources and tools required not only to reach a healthy weight but to maintain it.
For more information, call
(310) 657-0366

10/06/2020

Ready to lose those extra lbs? ExecuSlim can help! We are a physician-supervised weight management program located in Beverly Hills. Our individualized, comprehensive nutritional plan helps control hunger, enhances the burning of body fat and teaches you how to enjoy healthy eating. The program combines a low-glycemic nutritional plan, supplements, medication (if applicable), and exercise. These elements work together to provide increased energy and safe, effective weight loss. Our goal is to give you the resources and tools required not only to reach a healthy weight but to maintain it.
For more information, call
(310) 657-0366

10/06/2020

Yummy Caprese Stuffed Portobello Mushrooms:

-Ingredients-
Garlic butter
2 tablespoons butter
2 cloves garlic, crushed
1 tablespoon freshly chopped parsley
Mushrooms:
5-6 large Portobello Mushrooms, stem removed, washed and dried thoroughly with a paper towel
5-6 fresh mozzarella cheese balls, sliced thinly
1 cup grape, (or cherry) tomatoes, sliced thinly
fresh basil, shredded to garnish
Balsamic Glaze:
1/4 cup balsamic vinegar

-Instructions-
Stuffed Portobello Mushrooms
Preheat oven to grill/broil settings on high heat. Arrange oven shelf to the middle of your oven.
Combine all of the Garlic Butter ingredients together in a small saucepan (or microwave safe bowl), and melt until garlic is fragrant. Brush the bottoms of each mushroom and place them, buttered side down, on a baking tray.
Flip and brush any remaining garlic over the insides of each cap. Fill each mushroom with the mozzarella slices and tomatoes, and grill/broil until cheese has melted and golden in colour (about 8 minutes).
To serve, top with the basil, drizzle with the balsamic glaze and sprinkle with salt to taste.
*Balsamic Glaze:
Add balsamic vinegar to small saucepan over high heat and bring to the boil. Reduce heat to low; allow to simmer for for 12-15 minutes.

10/05/2020

Craving Thai Food? Try this delicious Tom Kha G*i - It’s Keto Approved!

-Ingredients-
1 Tbsp. coconut oil
1/2 onion sliced
2 garlic cloves chopped
1/2 red jalapeno pepper sliced, or a couple Thai chiles, halved
3 quarter-inch slices slices galangal or ginger
1 lemongrass stalk pounded with the side of a knife and cut into 2-inch long pieces
2 teaspoons red Thai curry paste
4 cups chicken broth see Note 1 if vegan or on Whole30
4 cups canned coconut cream or coconut milk
2 medium chicken breasts cut into bite-sized pieces, see Note 2 for vegan/vegetarian or to use shrimp
8 oz. white mushroom caps sliced
1-2 Tbsp. coconut sugar if on Whole30, see Note 3
1 1/2 - 2 Tbsp. fish sauce plus more to taste, see Note 4 if on Whole30 or vegan
2-3 Tbsp. fresh lime juice
2-3 green onions sliced thin
fresh cilantro chopped, for garnish

-Instructions-
In a medium pot, heat the coconut oil over medium heat. Add the onion, garlic, jalapeno or chile, galangal or ginger, lemongrass, and red curry paste and cook, stirring frequently, for 5 minutes, or until onions are softened. Add chicken broth and bring to a boil. Reduce head and simmer uncovered for 30 minutes.
Sauté aromatics then add chicken stock and simmer
Strain out the aromatics (the garlic, onions, lemongrass, and ginger) and discard. Add in coconut cream or milk, chicken breast (or tofu or shrimp), and mushrooms. Simmer until chicken breast pieces are just cooked through, then add fish sauce, coconut aminos, and lime juice, plus more of each to taste.
Simmer chicken, mushrooms, and coconut milk
Cook 2 minutes, then ladle into serving bowls and top with sliced green onions and fresh cilantro.

10/01/2020

Keto Fish Tacos with Spicy avocado cream:
-Avocado Cream-
1/2 ripe avocado (100 g/ 3.5 oz)
3 tbsp lime juice (45 ml)
1 tbsp mayo (15 g/ 0.5 oz)
1 tbsp Greek yoghurt (15 g/ 0.5 oz)
2 tbsp water (30 ml)
1 tbsp diced fresh or pickled jalapeño pepper (14 g/ 0.5 oz)
1/8 tsp ground cumin
pinch of sea salt
-Salad-
1 cup shredded red cabbage (70 g/ 2.5 oz)
2 cups shredded lettuce (72 g/ 2.5 oz)
1 medium spring onion, chopped (15 g/ 0.5 oz)
1/4 cup loosely packed cilantro (g/ oz)
1 tbsp lime juice (15 ml)
1/2 tsp sea salt
-Fish-
400 g white fish such as cod, haddock or flathead (14.1 oz)
1 tbsp arrowroot powder
1 tbsp smoked paprika
2 tsp ground cumin
1/2 tsp cayenne pepper
1/2 tsp ground black pepper
1 tsp sea salt
1 tsp garlic powder
1 tsp dried thyme
2 tbsp olive oil (30 ml)