Glah Medical Group

02/06/2025

ALERT: WE ARE PLANNING TO OPEN AT 10:00 AM TODAY. We will re-evaluate road conditions at 9:00 AM.

Send a message to learn more

01/06/2025

Glah Medical Group is now closed due to the snow

01/06/2025

Send a message to learn more

11/01/2024

How’d y partner! Fun day at work yesterday. The Sheriff had to keep us all in line!!

07/22/2024

Here is a simple and high protein pizza crust recipe from our Recipe Raffle. Hope you enjoy! We appreciate everyone who submitted these recipes. Stay tuned for more in weeks to come. And feel free to comment how yours came out if you give it a try!

Chicken Pizza Crust
• 1 can of chicken (drained)
• 1 egg or egg whites
• 1/4 cup of Parmesan cheese or nutritional yeast
• 1 dash garlic powder
• 1 dash salt
• 1 dash pepper
• I have also used other spices like paprika or Italian seasoning
Preheat oven to 375
Mix all ingredients until blended
Use parchment paper on a baking sheet
Form the mixture into a pizza crust shape, as thin as you can without making holes
Bake for 30 minutes
Add sauce of your choice - I use a sugar free pizza sauce from Whole Foods
Bake another 5-8 minutes

Add toppings as you please
LF mozzarella cheese
Any veggies you like
Bake another 15 minutes until cheese is melted

06/06/2024

Congratulations to Nakia who is our Free Office Visit winner!! We will be posting the recipes we have received over the next few weeks. Stay tuned!

05/02/2024

****FREE OFFICE VISIT RAFFLE****


Enter a chance to win a free office visit by submitting a favorite recipe that fits within our program (Island Diet). We will have 2 categories; Island diet week 1-9 and Island diet week 11 - maintenance (select starches).

You can submit your recipe 3 ways:

1. Bring to your appointment
2. Send via email to: glahmedicalgroup@yahoo.com
3. Comment or DM to this post

Once we review and approve the recipe we will add your name to the raffle. All approved recipes will be posted on our bulletin boards to view in our office. We will also post them on our page.

**Deadline to submit recipe(s) is: May 31, 2024

**Drawing and announcement of the winner will be:
Thursday, June 6, 2024.

We look forward to receiving, reading and sharing your recipes!
~ Glah Medical Group Staff

Glah Medical Group is a medical weight loss program here to provide you with tools to be healthy

07/31/2023

Tomatoes: Are they a fruit or a vegetable? Answer: Fruit

Despite botanically being a fruit, they are often eaten and prepared like a vegetable. There are so many health benefits to tomatoes. We've included a graphic of the many different vitamins and minerals a tomato contains.
This time of the year you can find fresh local tomatoes at just about every produce stand.

Check out this recipe from Jenn Segal's website, Once upon a Chef, using cherry tomatoes.

Sautéed Zucchini and Cherry Tomatoes

Servings: 4
Total Time: 15 Minutes

INGREDIENTS:

2 tablespoons extra virgin olive oil
1 small red onion, diced
1 pound zucchini (2-3 medium), cut into ½-inch chunks
1 pint cherry or grape tomatoes, halved (I usually buy NatureSweet Cherubs)
2 cloves garlic, minced
1 teaspoon salt
¼ teaspoon freshly ground black pepper
1 tablespoon fresh chopped basil, plus more for garnish if desired

INSTRUCTIONS:

Heat the olive oil over medium heat in a large sauté pan. Add the red onions and cook, stirring frequently, until very soft and pale purple in color, 7-8 minutes. Do not brown.
Add the zucchini, tomatoes, garlic, salt and pepper and cook, stirring frequently, for 3-5 minutes, or until the zucchini are cooked but still crisp and the tomatoes have started to collapse, creating a little sauce. Stir in the fresh basil, then taste and adjust seasoning if necessary. Transfer to a serving dish and garnish with more fresh basil if desired.

01/02/2023

Happy New Year! Welcome to 2023! What are you hoping to do/be/become this year? It only takes one step to get started.

12/22/2022

11/21/2022

This final Thanksgiving recipe we'd like to share is a Low Carb Stuffing from Four Score Living. This recipe uses Almond Flour. Typically in our program we suggest avoiding nuts, however for this one special occasion meal, we wanted to share an option to avoid traditional grains which lead to inflammation and weight gain. So check it out and let us know what you think!! Serving size is 1/2 cup.
Enjoy and HAPPY THANKSGIVING to all our Friends!! We are SO full of gratitude and appreciation for all of you!!
Low Carb/Keto Stuffing (Serves 16)
INGREDIENTS:
For the almond flour bread cubes:
2 cups almond flour
1/4 teaspoon salt
1 teaspoon garlic powder
1/2 teaspoon baking soda
1/4 cup avocado oil (or oil of choice)
2 tablespoons water
3 large eggs, room temperature
For the stuffing:
¾ cup butter (or dairy-free butter, or oil)
1 medium yellow onion, chopped
4 stalks celery, thinly sliced
1 ½ teaspoons dried thyme leaves
½ teaspoon ground sage
½ teaspoon rosemary
1 teaspoon salt
½ teaspoon pepper
1 cup chicken broth (or veggie broth)
INSTRUCTIONS:
Preheat oven to 350°F (180°C). Line a 9X13 jelly roll pan, or glass pan, with parchment paper; set aside.
In a large mixing bowl, whisk almond flour, salt, garlic powder, and baking soda.
Add oil, water, and eggs.
Mix until well combined.
Spoon batter evenly into a 9X13 jelly roll pan (or glass pan) lined with parchment paper.
Bake for 15-18 minutes or until the center is set and the edges start to brown. Remove from the oven and let cool for 5-10 minutes.
Once cooled, transfer the parchment paper with the almond bread to a cutting board and cut into 1-inch cubes.
In a large cooking pot over medium heat, melt butter (or oil for a dairy-free option). Add onion and celery and cook until the onion is soft and translucent.
Stir in thyme, sage, rosemary, salt, and pepper.
Add almond bread cubes and stir everything together until the bread cubes are evenly coated. Drizzle broth over the stuffing mixture and toss until well mixed.
Spoon keto stuffing into a 8X8 glass baking pan and bake for an additional 10-15 minutes.

11/21/2022

Here's another one to add! This one is for the dessert table.
Crustless Pumpkin Pie
1 can (15 oz.) pumpkin
1 can (12 oz.) fat-free evaporated milk
½ C egg substitute
2 egg whites
Sugar substitute equivalent to ¾ C sugar
1 t ground cinnamon
¼ teaspoon ground allspice
¼ teaspoon ground ginger
1/8 teaspoon salt
½ C reduced-fat graham cracker crumbs (about 3 whole)
Reduced fat whipped topping and additional cinnamon, optional.
In a large bowl, beat the first 9 ingredients until well blended. Stir in cracker crumbs. Pour into a 9-in. pie plate coated with cooking spray. Bake at 325 degrees for 50-55 minutes or until a knife inserted near the center comes out clean. Cool completely on a wire rack. Refrigerate leftovers. Serves 8.
1 piece=116 calories, 16 g carbohydrates, 7 g protein