We are revamping our newsletter to feature patient success stories, and more of the news about bariatrics that you've told us you want to see.  Let us know what you think!

Supplementation with vitamin D may be necessary to meet daily needs, since obtaining sufficient vitamin D from natural food sources and sun exposure alone can be difficult. Research shows that vitamin D3 (cholecalciferol) is approximately 87% more potent than vitamin D2 for raising and maintaining vitamin D blood levels.

· Supports bone, cardiovascular, neuromuscular, and immune health

· Adequate calcium and vitamin D may reduce the risk of osteoporosis

· Dry, water-soluble preparation of natural vitamin D3 (cholecalciferol)

· More potent than vitamin D2 for raising vitamin D blood levels

• 2 teaspoons canola oil 
• 1 bay leaves 
• 1 medium onions, halved and thinly sliced 
• 2 jalapeno peppers, seeded and very thinly sliced ( to taste) 
• 2 teaspoons garlic, minced 
• 1 lb raw shrimp ( 16-21 per pound) 
• 3 medium tomatoes, diced 
• 1/4 cup green olives, pittedthinly sliced 
• 1 limes, cut into wedges 

Directions

1. Heat oil in a large nonstick skillet over medium heat.
2. Add bay leaf and cook a minute.
3. Add the onion, jalapeños and garlic and cook, stirring, until softened, this takes about 3 minutes.
4. Stir in shrimp, cover and cook about 3 to 4 minutes. The shrimp should just be turned pink.
5. Stir in tomatoes and olives.
6. Simmer, reduce heat to medium-low, replace cover and cook 2 to 3 minutes more, until the tomatoes are almost broken down.
7. Remove the bay leaf.
8. Serve with lime wedges.

Quick Results. Long-Term Failure. 

The Surprising Truth

Taking Action

The Right Approach

At New Dimensions, we believe that there are many options for safe, effecting, and long-lasting treatment of the metabolic obesity disease. These options include several medications that have beneficial effects on appetite and metabolism, but medical research has consistently shown that B-HCG is not effective.  Check out the new web page written by our own Dr. Brian Sabowitz here, for a more complete discussion of B-HCG.

2 tablespoon oil, olive
1 onion(s), thinly sliced
2 clove(s) garlic, minced
1 eggplant, peeled and diced
2 zucchini, thinly sliced
3/4 cup(s) pepper(s), green, bell, diced
2 tomato(es), chopped
2 tablespoon basil, fresh
1/4 teaspoon pepper, black ground
1 tablespoon capers, drained (optional)

Preparation

Step 1

Heat the oil in a large nonstick skillet. Add the onion and garlic; stir-fry over medium-high heat about 2 minutes.

Step 2

Add the eggplant and stir-fry about 2 minutes. Add the zucchini, green pepper, and tomatoes; stir-fry 3 minutes more.

Step 3

Add the basil, salt, and pepper. Cover and simmer 30 minutes over low heat.

Step 4

Uncover, stir gently, and simmer 10 minutes more. Add the drained capers. Serve hot or chilled.

Grilled Buffalo Shrimp, or ½ pound cooked shrimp
Two cups finely shredded romaine lettuce
1 ripe avocado cut into cubes
Freshly grated Parmesan cheese
2 tablespoons light mayonnaise
2 tablespoons Newman’s Own Caesar dressing

Preparation

Step 1

Pile romaine lettuce in a salad bowl.

Step 2

Arrange avocado and Buffalo Shrimp on top of the lettuce.

Step 3

Sprinkle with Parmesan.

Step 4

Blend mayonnaise and salad dressing; pour over salad and toss to coat.

4 small red snapper, tilapia, or catfish fillets
1 egg
1 cup sliced almonds
sea salt and freshly ground black pepper
1 tablespoon olive oil
One 10-ounce bag broccoli florets
1 tablespoon butter 

2 medium tomatoes



Preparation

Step 1

Rinse fish fillets in cool water and dry on paper towels.

Step 2

Beat the egg in a shallow dish. Use the back of a spoon to paint the entire non-skin side of the fish fillet (the whiter side) with the egg, evenly season with salt and pepper (or Cajun seasoning), then sprinkle with almonds to cover, pressing down lightly to adhere.

Step 3

Heat the olive oil in a nonstick pan over medium high heat – place each fillet almond side down in the pan – hear the sizzle.

Step 4

While the fillets are cooking, pop the broccoli in the microwave, begin cooking as per the directions.

Step 5

After 3 minutes of cooking, when almonds are golden brown, carefully turn each fish fillet, to cook for an additional 2 to 3 minutes, until done.

Step 6

Slice the tomatoes. Remove the vegetables from the microwave – pour into a bowl – add a pat of butter, a sprinkle of salt, and mix.

Step 7

Place a fish fillet on a plate, add a scoop of vegetables and two slices of tomato

Source: BaratricEating.com

1/4 tsp celery salt
1 tbsp apple juice
1 tbsp margarine
3 tsp fresh chopped rosemary
1 lb pork tenderloin
1 clove minced garlic
1 cup pieces or slices mushrooms 

2 tbsp chopped onion



Preparation

Step 1

Slice pork into 8 crosswise pieces.

Step 2

Press each pork tenderloin slice to 1-inch thickness.

Step 3

Heat margarine in large heavy skillet over medium-high heat. Brown pork quickly, about 1 minute on each side. Remove from heat.

Step 4

Place cooked pork slices on serving plate, reserving drippings. Keep warm.
Add mushrooms, onion, rosemary, celery salt, pepper and garlic to reserved drippings in skillet.

Step 5

Cook over low heat about 2 minutes, stirring frequently.

Step 6

Add sherry; stir to blend. Return pork slices to skillet; spoon mushroom mixture over slices. Cover and simmer 3-4 minutes.

Step 7

Place pork slices and mushrooms mixture on serving plate. Garnish with sprigs of fresh rosemary and fresh mushrooms caps, if desired.

1 1/2 cup diced red peppers (1 large)
1 1/2 tablespoons olive oil

1 cup frozen corn, thawed
1 cup diced onion
2 cloves garlic, minced
2 tablespoons flour
Two 14.5 ounce cans reduced-sodium chicken broth

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

1/4 teaspoon tarragon
1/4 teaspoon lemon pepper

1/2 teaspoon parsley

1/2 teaspoon oregano
Dash freshly grated nutmeg
Pinch red pepper flakes

1/2 cup fat-free half & half or evaporated milk
3/4 -1 pound halibut, tilapia or other firm white fish, cut into bite-sized pieces

Preparation

Step 1

Preheat oven to 450 degrees.

Step 2

Line a baking sheet with foil and place diced red peppers on foil. Drizzle with 1/2 teaspoon of the olive oil and toss to coat. Roast for 10 minutes. Stir and add corn. Roast for 10 minutes more. Remove from oven and set aside.

Step 3

In a large saucepan add the remaining olive oil and cook onions and garlic over medium heat for 8-10 minutes or until just starting to turn golden. Add peppers and corn mixture. Add flour and stir in until well combined.

Step 4

Add chicken broth, salt, black pepper, tarragon, lemon pepper, parsley, oregano, nutmeg, red pepper flakes, and half & half. Bring to a boil. Reduce heat and simmer for 5 minutes.

Step 5

Add fish and simmer for 5 minutes longer or until fish flakes easily with a fork.