NewMeMD 's Star Spangled Watermelon Salad

This summertime salad from our NewMeMD wellness team consists of mixed greens, juicy watermelon, blueberries, feta and toasted almonds... drizzled with a sweet and tangy watermelon vinaigrette. It's definitely a nutritious dish worthy of your 4th of July picnic! 

Star Spangled Watermelon Salad

Ingredients
For the salad: 
- 4 ounces (about 1 cup) slivered almonds
- small seedless watermelon
- 12 ounces mixed salad greens
- 12 ounces blueberries
- 8 ounces crumbled feta cheese

For the watermelon vinaigrette:
- 1 cup watermelon cubes
- 2 tablespoons red wine vinegar
- 1 tablespoon honey
- 1 teaspoon lemon juice
- 1/2 teaspoon garlic salt
- 1/4 cup canola oil

Directions
1. Preheat oven to 350°F. Spread slivered almonds on sheet pan and bake for 7 to 10 minutes or until lightly toasted, watching carefully to prevent burning. Allow to cool.

2. Cut watermelon in half, and slice several 1/2-inch thick rounds. 

3. Use a small star-shaped cookie cutter to cut out as many watermelon stars as desired. Reserve watermelon scraps.

4. Prepare watermelon vinaigrette by combining 1 cup leftover watermelon chunks, red wine vinegar, honey, lemon juice, garlic salt and oil in a mini food processor or blender. Process/blend for 30 seconds, or until thoroughly combined. Transfer to a jar or bottle with a tight fitting lid and shake well before using.

5. In a large bowl layer mixed greens, blueberries, feta, almonds and watermelon stars. Just before serving, dress with watermelon vinaigrette and gently toss until salad ingredients are evenly coated.

6. Serve and enjoy eating healthfully (makes 8 servings)!

Nutritional Information
Calories per serving: 203
Total fat: 8 g
Carbohydrates: 18 g
Sugars: 10.5 g
Dietary fiber: 4 g
Protein: 10.2 g

For more great ways to slim and tone your summer physique click here to visit our web site. Here's to a happy, healthy Independence Day!
--Your NewMeMD Wellness Team

More Peas: NewMeMD 's Seared Scallops with Pea Purée & Mint Gremolata

Here's a delicious and healthy recipe from your NewMeMD wellness team that will have your taste buds jumping for joy! 

Seared Scallops with Pea Purée and Mint Gremolata

Ingredients
For the gremolata
- ¾ cup fresh mint, roughly chopped
- 1 tablespoon lemon zest
- 1 tablespoon fresh lemon juice
- 2 tablespoons almonds, coarsely chopped
- ¼ teaspoon kosher salt
- ⅛ teaspoon freshly ground black pepper
- 2 tablespoons extra-virgin olive oil

For the scallops and peas
- 2 large leeks, chopped, white and light green parts only
- 3 Tablespoons olive oil, divided
- 1 tsp. minced garlic
- 2 cups fresh shelled peas or frozen peas
- 1 cup low sodium chicken broth
- ¼ teaspoon kosher salt
- ⅛ teaspoon black pepper
- 12 large sea scallops

Directions
1. Prepare the gremolata. In a small food processor, combine the mint, lemon zest, lemon juice, almonds, salt, pepper and oil. Pulse a few times so the mixture is just combined (it should be coarsely chopped). Set the gremolata aside.

2. Heat 2 Tablespoons of the olive oil in a medium sauce pan over medium low heat. Add the leeks and cook until soft but not browned, about 5 minutes. Add the peas, broth, salt and pepper. 

3. Turn the heat up to medium high, bring the peas to a simmer and then reduce the heat to medium low. Cover the pan and cook until the peas are tender, 4 to 8 minutes. Pour the contents of the sauce pan into to a blender and purée - add more chicken broth if the mixture appears too thick. Set the purée aside.

4. Rinse the scallops to remove any sand and pat them dry. Heat the remaining 1 Tablespoon of oil in a cast iron skillet over medium-high heat. Add the scallops and cook for 3 minutes on each side or until golden brown.

5. Divide the pea purée among four plates or shallow bowls. Serve the scallops on top of the purée, sprinkle with the gremolata and drizzle with more olive oil.

Nutritional Info
Makes 4 Servings
Calories per Serving: 372
Total fat: 20.1g
Carbohydrates: 27.6g
Sugars: 7.1g
Dietary fiber: 6.7g
Protein: 22g

Need to lose a few (or more) pounds? NewMeMD will customize a weight loss plan with your needs in mind. CLICK HERE to learn more about our medically supervised weight loss programs.

Here's to a"peas"ing your appetite for weight loss! 
--Your NewMeMD Wellness Team

Fake it 'Til You Make it! NewMeMD 's Cauliflower "Fried Rice"

Loaded with vitamin C, cauliflower is known for its potential cancer-fighting properties and (of course) its fresh, crisp texture.

This delicious fried rice recipe from our NewMeMD wellness team (which calls for cauliflower instead of the actual grains) will trick your taste buds into thinking you're indulging on a carb-laden dish from the Far East... but it's actually low in carbs, and only high in... FLAVOR!

Cauliflower Fried Rice

Ingredients
-1 medium head (about 24 oz) cauliflower, rinsed
-1 tbsp sesame oil
-2 egg whites
-1 large egg
-pinch of salt
-cooking spray
-1/2 small onion, diced fine
-1/2 cup frozen peas and carrots
-2 garlic cloves, minced
-5 scallions, diced, whites and greens separated
-3 tbsp liquid aminos

Directions
1. Remove the core and let the cauliflower dry completely. Coarsely chop into florets, then place half of the cauliflower in a food processor and pulse until the cauliflower is small and has the texture of rice or couscous – don't over process or it will get mushy. Set aside and repeat with the remaining cauliflower.

2. Combine egg and egg whites in a small bowl and beat with a fork. Season with salt.

3. Heat a large saute pan or wok over medium heat and spray with oil. Add the eggs and cook, turning a few times until set; set aside.

4. Add the sesame oil and saute onions, scallion whites, peas and carrots and garlic about 3 to 4 minutes, or until soft.

5. Raise the heat to medium-high. Add the cauliflower "rice" to the saute pan along with liquid aminos. Mix, cover and cook approximately 5 to 6 minutes, stirring frequently, until the cauliflower is slightly crispy on the outside but tender on the inside. Add the egg then remove from heat and mix in scallion greens.

6. Combine egg and egg whites in a small bowl and beat with a fork. Season with salt.

7. Heat a large saute pan or wok over medium heat and spray with oil. Add the eggs and cook, turning a few times until set; set aside.
Add the sesame oil and saute onions, scallion whites, peas and carrots and garlic about 3 to 4 minutes, or until soft.

8. Raise the heat to medium-high. Add the cauliflower "rice" to the saute pan along with soy sauce. Mix, cover and cook approximately 5 to 6 minutes, stirring frequently, until the cauliflower is slightly crispy on the outside but tender on the inside. Add the egg then remove from heat and mix in scallion greens.

Nutritional Info

Servings: 4

Calories: 108 

Fat: 3 g  

Carbs: 14 g  

Fiber: 6 g 

Protein: 9 g 

Sugar: 1 g

For information about healthier living, our weight loss products or our newest body contouring services CLICK HERE to visit our web site TODAY.

Here's to losing weight with food that tastes great! 

-- Your NewMeMD Wellness Team

Thai-riffic! NewMeMD 's hCG -Friendly Thai Shrimp Salad

This Thai Cucumber & Shrimp Salad recipe is scrumptious as an appetizer or entree. You can also substitute the shrimp with shredded chicken, beef or tofu if you prefer.

Our NewMeMD wellness team wants you to enjoy this light, refreshing salad with a combination of sweet, sour and spicy to celebrate this wonderful warm weather! 

hCG-Friendly Thai Cucumber & Shrimp Salad

Ingredients
- 3 (medium) cucumbers
- 2 chili pepper, seeded and thinly sliced
- 1/3 cup shallots, thinly sliced
- 6 scallions, sliced thin
- 1 1/4 lbs shrimp, cooked
- 1/2 teaspoon salt
- 1 1/2 tablespoons stevia
- 1/2 cup rice vinegar
- 2 tablespoons fresh lime juice
- 1/4 cup cilantro, sliced

Directions
1. Peel cucumbers, and cut each in half lengthwise. Scoop out seeds with a spoon. Slice cucumbers paper-thin, and place in a bowl. Fold in chili pepper, shallots and scallions. Fold in shrimp.

2. Dissolve salt and stevia in vinegar, add lime juice and pour over cucumbers and shrimp. Stir gently. Fold in cilantro. Serve at once, or cover and refrigerate no more than 1 hour before serving.

3. Enjoy eating hCG -friendly (makes 4 servings)!

Nutritional Info
Calories per serving: 215
Total Fat: 1.9g
Carbohydrates: 13.2g 
Dietary Fiber: 1.9g
Sugars: 6.3g 
Protein: 31.9g

For information about healthier living, our weight loss products or our newest body contouring services CLICK HERE to visit our web site TODAY.

Here's to a Thai-riffic beach body! 
-- Your NewMeMD Wellness Team

MEAT Me For Dinner! NewMeMD 's hCG -Friendly Meatloaf

For an easy weeknight dinner, our NewMeMD wellness team has the perfect hCG-friendly recipe for you. Try this delicious meatloaf topped with a homemade, tangy tomato sauce today!

hCG-friendly Meatloaf

Ingredients
- 400 g Lean Ground Beef
- 1 cup Tomato Sauce
- 2 tbsp BBQ Sauce
- 1 tbsp Garlic Powder
- 1 tbsp Onion Powder
- 1 tsp Mustard
- 3 packets stevia sweetener
- 8 pieces of Melba Toast

Directions
1. Preheat oven to 350F.

2. Crush Melba Toast to fine crumbs.

3. Combine crumbs, beef, 1/2 cup tomato sauce, 1 tbsp BBQ Sauce, garlic powder, onion powder, 1/2 tsp Mustard and 2 packets of stevia. Place in small baking dish and bake for 30 minutes.

4. Combine remaining ingredients, pour over cooked meatloaf and bake for an additional 20 min.

5. Serve and enjoy eating hCG -friendly(makes 4 servings)!

Nutritional Info
Calories per serving: 227.9
Total fat: 6.6g
Carbohydrates: 19.9g
Dietary fiber: 2.0g
Protein: 23.7g

Have a few pounds to lose before showing off that bikini? No need to worry, NewMeMD will customize a weight loss plan with your needs in mind. CLICK HERE to learn more.

Here's to "meat"ing your weight loss goals!
-- Your NewMeMD Wellness Team