diabetes for website


Bariatric surgery enters mainstream for treatment of diabetes

Growing evidence suggests that bariatric surgery, commonly known for its effectiveness in treating severe obesity, may also help in the treatment and achievement of remission of type 2 diabetes. Although study results are mostly short term and more long-term follow-up is needed, the Swedish Obese Subjects trial has follow-up data up to 20 years.

“When you look at the effect of surgery on those patients, the patients [with diabetes] who have intervention before 5 years duration [of the disease] are the ones who get the best results,” said John M. Morton, MD, MPH, FACS, director of bariatric surgery and surgical quality at Stanford University School of Medicine. “I like to think that those are patients who are more metabolically receptive to change and it’s before the pancreas and insulin receptors can burn out; [patients] still have an ability to recover.”

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It is not as easy as it looks!

We know it sounds simple, just choose foods that are healthy!  However, we also know it is NOT simple.  Many need help in developing a strategy for healthy eating that still allows them to enjoy their food, go out to dinner, and not worry about every little bite.  We suggest you join us for our Registered Dietitian’s special Nutrition Night!  Held on Monday evenings, please go here to get the exact dates of the next upcoming Nutrition Night!  We’d love to have you join us.  Just show up, no need to register.  9033 Wilshire Blvd., Suite 200, Beverly Hills, CA  See you there!



Sleep and Weight Management

A healthy sleep pattern (called “sleep hygiene”) is another key to successful weight management. Setting a regular bedtime is not just for kids! Even adults benefit from regular sleep times, and from setting aside enough time to sleep. Inadequate sleep has been identified as one contributing factor in weight gain. As you seek to improve your sleep habits, there are techniques that can help: avoiding evening caffeine, exercising earlier in the day (not in the few hours before bed), and creating a peaceful bedroom environment that is quiet, not too bright, and comfortable.

Co-morbid ovals


Obesity Can Lead to….

Obesity contributes to numerous and varied comorbid conditions. Complications can occur in many organ systems, ranging from cardiovascular to respiratory to orthopedic and even ophthalmologic. Overweight and obesity are known risk factors for heart disease, diabetes, hypertension, gallbladder disease, osteoarthritis, sleep apnea and other breathing problems, and some cancers (uterine, breast, colorectal, kidney, and gallbladder). In addition, obesity is associated with pregnancy complications, high blood cholesterol, menstrual irregularities, hirsutism (excessive hair growth), stress incontinence, psychological disorders, and increased surgical risk. email us for more info! info@KhaliliCenter.com

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Where did the term “bariatric” come from?

Have you ever wondered where the term BARIATRIC came from? The term bariatrics was coined around 1965 from the Greek root bar- (“weight” as in barometer), suffix -iatr (“treatment,” as in pediatrics), and suffix -ic (“pertaining to”). Bariatric encompasses dieting, exercise and behavioral therapy approaches to weight loss, as well as pharmacotherapy and surgery. The term is also used in the medical field as somewhat of a euphemism to refer to people of larger sizes without regard to their participation in any treatment specific to weight loss, such as medical supply catalogs featuring larger hospital gowns and hospital beds referred to as “bariatric.” Source:Wikipedia.org




We love these delicious grilled salmon and lemon kebabs because they are so yummy, so healthy and so easy to make – with mega omegas in every bite! Seasoned with fresh herbs, lemon, and spices and grilled to perfection your mouth and health will thank you! Enjoy in confidence!


2 tbsp chopped fresh oregano
2 tsp sesame seeds
1 tsp ground cumin
1/4 tsp crushed red pepper flakes
1-1/2 pounds skinless wild salmon fillet, cut into 1-inch pieces
2 lemons, very thinly sliced into rounds
olive oil cooking spray
1 tsp kosher salt
16 bamboo skewers soaked in water 1 hour


*Heat the grill on medium heat and spray the grates with oil.
*Mix oregano, sesame seeds, cumin, and red pepper flakes in a small bowl to combine; set spice mixture aside.
*Beginning and ending with salmon, thread salmon and folded lemon slices onto 8 pairs of parallel skewers to make 8 kebabs total.
*Spray the fish lightly with oil and season kosher salt and the reserved spice mixture.
*Grill the fish, turning occasionally, until fish is opaque throughout, about 8 to 10 minutes total.


Yield: 4 servings, Serving Size: 2 kebabs
Calories: 267
Protein: 35g
Carbohydrates: 7g
Total Fat: 11g




Chicken-and-Veggies Grilled-Garlic-and-Herb

We love this Garlic and Herb Grilled Chicken and Veggie recipe because it checks off all the boxes – quick, easy, delicious and low-carb! Enjoy in confidence!


1 1/2 lbs boneless, skinless thin sliced chicken cutlets
3 ounce package Delallo garlic and herb veggie marinade
kosher salt
1 lb asparagus (1 bunch), tough ends removed
1 medium 8 ounce zucchini, sliced 1/4-inch thick
1 medium yellow squash, sliced 1/4-inch thick
1 red bell pepper, seeded and sliced into strips
olive oil cooking spray


*Shake marinade well. Season chicken with 1/2 teaspoon salt and 2 tablespoons of the veggie herb marinade at least 1 hour, or as long as overnight.
*Marinate the veggies with the remaining marinade.
*Heat a grill over medium-high, be sure grates are clean and well oiled to prevent sticking.
*Put veggies on 1 large grill tray or 2 smaller trays (or cook in batches), season with 3/4 teaspoon salt and black pepper and cook, turning constantly until the edges are browned, about 8 minutes. Set aside on a platter.
*Cook the chicken about 4 to 5 minutes on each side, until grill marks appear and the chicken is cooked though, transfer to a platter with the veggies and serve.


Yield: 6 servings, Serving Size: 3 oz chicken, 1 cup veggies

Calories: 290
Protein: 28.5g
Carbohydrates: 8g
Total Fat: 16g




Cauli-Rice Taco Bowl

cauliflower chx rice bowl weeknite bite

We love this delicious recipe because it is basically a satisfying bowl packed with protein and veggies and you won’t believe how yummy and satisfying the cauliflower rice is! Enjoy in confidence!


1/2 head of cauliflower – chopped into florets
1 package organic ground chicken
2 tbsp extra virgin olive oil
4 frozen garlic cubes – or chopped cloves
1/2 white onion – diced
1 can black beans – drained and rinsed
1 cup corn
1/2 can fire-roasted (or plain, diced) tomatoes
1 medium avocado – cubed
Pico de gallo – for topping
Fresh cilantro – for garnish
1 1/2 tbsp chili powder – 1 tbsp for chicken, 1/2 for rice
Dash red pepper flakes – or more if you like it spicy!
1 tsp oregano – 1/2 for chicken, 1/2 for rice
1 1/2 tsp cumin – 1 tsp for chicken, 1/2 for rice
Dash of paprika – for chicken and rice
Salt and pepper to taste


*Start by pulsing cauli florets through your food processor until it looks like the consistency of rice. Or purchase “riced cauliflower” from your local grocer.


*Bring all your ingredients over to the stove with you. Saute 2 garlic cubes, and 1/4 chopped onion in 1 tbsp olive oil until the onion softens.
*Add ground chicken. Chop it up with your wooden spoon so it is the consistency of taco meat.
*When chicken is still slightly pink, add 1 tbsp chili powder, a dash of red pepper flakes, 1/2 tsp oregano, a dash of paprika, and 1 tsp of cumin. Season well with salt and pepper. Cook through and taste to make sure it is seasoned to perfection. Move to a back burner with heat on low/simmer.


*Heat 2 more garlic cubes and the other 1/4 chopped onion in 1 tbsp olive oil until onion softens.
*Add cauli rice. Stir together until rice starts to heat through. DO NOT OVERCOOK or it will be mushy.
*Add the rest of the spices – 1/2 tbsp chili powder, dash red pepper flakes, 1/2 tsp oregano, 1/2 tsp cumin, dash of paprika, salt and pepper. Be generous with the salt as the cauli rice can be very bland without it!
*Add half a can of tomatoes, or a full can based on your preference. Add black beans and corn. Mix well.
*Taste test the rice to make sure it is seasoned correctly.


*Now assemble your taco bowls! Cauli rice on the bottom, ground chicken on top, then pico de gallo, then avocado, and fresh cilantro. Feel free to add your favorite taco toppings – cheese, cholula, salsa, sour cream, etc.

Serves 4.
No nutrition facts calculated by author but with all veggies and lean protein you have a bowl of satisfying weight conscious goodness.
Misti Gueron



Smoothie PB-Banana-Cacao-Green-Smoothie-550x779

We love this smoothie recipe because it is low in sugar and high in fiber and antioxidants. You will never know there is a full serving of spinach inside! Low cal and filling. Enjoy in confidence!


3/4 cup unsweetened vanilla almond milk (Almond Breeze)
1 loose cup baby spinach
2 teaspoons peanut butter
1/2 frozen ripe banana
1/3 oz (heaping tablespoon) cacao nibs (Navitas)
1 cup ice
(optional) a few drops liquid stevia


*Combine all the ingredients in a blender and blend until smooth.

Author Disclosure: This post is sponsored by Blue Diamond Almond Breeze.
I only share products I am passionate about and use in my own kitchen
on a daily basis. Author created this recipe and received compensation.


Servings: 1 • Size: 1 smoothie
Calories: 188
Protein: 6 grams
Carb: 21 grams
Fat: 11.5 grams





We love these tacos! And these are packed with tasty white fish, tomatoes, jalapeños, cilantro, lime and then topped with creamy avocado. A delicious and quick filling meal for a busy weeknight! Let the fiesta begin! Enjoy in confidence!


1 lb tilapia fillets, rinsed and pat dried
1 tsp olive oil
1 small onion, chopped
4 garlic cloves, finely minced
2 jalapeño peppers, chopped (seeds removed for less heat)
2 cups diced tomatoes
1/4 cup fresh cilantro, chopped
3 tbsp lime juice
salt and pepper to taste
8 5-inch white corn tortillas
1 medium haas avocado, sliced
lime wedges and cilantro for garnish


*Heat olive oil in a skillet. Sauté onion until translucent, then add garlic. Mix well.
*Place tilapia on the skillet and cook until the flesh starts to flake. Add jalapeño peppers, tomatoes, cilantro and lime juice. Sauté over medium-high heat for about 5 minutes, breaking up the fish with the spoon to get everything mixed well; season to taste with salt and pepper.
*Meanwhile, heat tortillas on a skillet a few minutes on each side to warm (no oil needed). Serve a little over 1/4 cup of fish on each warmed tortillas with a slice or 2 of avocado and enjoy!


Servings: 4 • Serving Size: 2 tacos
Calories: 319
Protein: 26.5 grams
Carb: 33.7 grams
Fat: 12 grams

The information presented in the blog pages of Khalili Center is for educational and informational purposes only and should not considered personal medical advice. Consult with your personal physician/care giver regarding your own personal medical care.