Sami of Cottonwood Heights lost 40 pounds!

I’m Sami Morrison, I’m 24 years old. I just graduated from the University of Utah in December 2019 in Parks & Recreation and Tourism. I’m now working at the Utah State Parks out at a motocross state park. We have a lot of fun out there. As far as hobbies go, I love to go motorcycling, snowmobiling, kayaking and hiking, mountain biking and rock climbing. Why did you decide you wanted to lose weight? I had gained weight from traveling. I’d lived out of the country for a little bit. Before I left I found out that I had Hashimoto disease. Which can cause you to gain weight. And living in a foreign country was not helping that. When I… Read More

Kimberli Shark lost 130 Pounds at MD Diet! Her story.

When I see people, they don’t recognize me! Can you tell me a little bit about yourself? I am Kimberly Sharks. I’m a mother of six. I work full-time as a freight operations manager at Unishippers here in salt Lake.  What’s your family life like? I’m originally from Chicago, Illinois. Most of my family is back in Chicago. So I have a pretty big family, very close-knit, very supportive.  Why did you decide that you wanted to lose weight? Being a mother of six kids, I wanted to make sure that I’m healthy enough to be around for them. And the weight was a big factor in that. Why did you pick up the phone and make the appointment with… Read More

Low Carb Chocolate Fondue

It’s Valentines day and that usually means an excess of CHOCOLATE! Why not try replacing some of those sweet candies with this healthy chocolate fondue recipe? Ingredients ⅓ cup coconut oil ⅓ cup coconut milk 3 tablespoons cocoa powder 3 tablespoons stevia 2 tablespoons creamy peanut butter ¼ teaspoon vanilla pinch of sea salt Items for dipping: strawberries, bananas, blueberries, etc. Instructions Combine all of the ingredients in a small saucepan over low heat. Cook, stirring constantly until everything is melted. The mixture will look oily. Continue cooking and stirring for 2-3 more minutes until it is a creamy texture. Remove from heat and pour into a bowl or fondue pot. Dip all your favorite items!

Garden Veggie Dill Dip

Looking for something healthy to bring to the Super Bowl Party this year? This dip is perfect with a side of veggie dippers! Ingredients 1.5 cups non-fat sour cream 1/2 cup plain nonfat Greek yogurt 1 tsp fresh minced garlic 1 tsp dried minced onion 1/4 tsp dried dill 1/2 tsp sea salt 2 TBSP fresh chopped parsley 2 TBSP fresh chopped green onion plus extra to taste 1/4 cup finely grated carrot (approx. 1/2 a carrot) 1/4 cup chopped broccoli florets Instructions: Shred the carrots using the fine side of your favorite cheese grater. Use kitchen scissors or a pairing knife to remove just the top of the florets of the broccoli (no stems whatsoever). Combine all ingredients and mix. Adjust seasoning to taste as needed. Pop it in the fridge overnight to allow the flavors to amplify. If… Read More


This Ceviche w/Avocado & Creamy Cilantro Lime Coleslaw is perfect if you are following the Keto Diet. You can even enjoy the Ceviche without the avocado and coleslaw to make it fit into our High Protein of HCG Diet programs. INGREDIENTS 1/3 cup shallots, thinly sliced 1 pound fresh fish- sea bass, red snapper, corvina, tilapia, or Hamachi – diced into 1/2 inch cubes 1/2 cup fresh lime juice 1/4 cup fresh lemon juice 1/2 cup red bell pepper, thinly sliced 1/4 cup parsley, chopped 1 small jalapeño pepper, seeded and minced 1/4 teaspoon black pepper 1 teaspoon salt 1 tablespoon extra virgin olive oil 1 large Avocado DIRECTIONS 1. In a small bowl, salt the shallots generously and let… Read More

Mashed Cauliflower

Are you on a ‘diet’ and missing comfort food like ‘mashed potatoes?’ This recipe is low carb and a killer substitute! You won’t even notice the difference. INGREDIENTS 1 cauliflower whole head, separated into florets 1 garlic whole bulb 1 teaspoon olive oil 2 teaspoons thyme fresh chopped 1/4-1/2 teaspoon kosher salt or to taste 1/4 teaspoon black pepper freshly ground DIRECTIONS 1. Preheat oven to 400 degrees. 2. Slice about 1/4″ from the head of garlic and drizzle olive oil over the exposed cloves. Wrap garlic in aluminum foil and roast for 40-50 minutes, until soft. Remove from oven and cool until you can handle it. 3. Meanwhile, set a vegetable steamer into a pot or saucepan with a… Read More