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Meet the family who lost 300 pounds with Dr. Stork's weight loss diet: Recipes

Get Dr. Stork's weight loss tips.
Get Dr. Stork's weight loss tips.
Photo by Dave Kotinsky

Host of "The Doctors" talk show, Dr. Travis Stork has created his own prescription for weight loss in a new book: "The Doctor's Diet: Dr. Travis Stork's STAT Program to Help You Lose Weight & Restore Your Health." But does his method really work? Meet a family who shed a combined 300 pounds: Gabi, David, and their children Josh, Rachel, Noah and Sarah, and find out how it worked for them.

“I just had to put my foot down,” Gabi says. “I realized one day when I was at the grocery store, ‘Who’s in control? I am!’”Dr. Travis emphasizes that you don't need to feel hungry all day. He suggests incorporating protein at every meal, and taking advantage of nutrient-dense, low calorie vegetables to stay full. In addition, by using mindful eating techniques, Dr. Travis says that you can learn to separate emotional eating from true hunger. Gabi says one of her children previously exhibited symptoms of autism, which she feels were improved by the dietary changes.

In addition to providing different phases of weight loss, from a jump-start phase to maintenance, "The Doctor's Diet: Dr. Travis Stork's STAT Program to Help You Lose Weight & Restore Your Health" features a treasure chest of tasty, healthy recipes. Try the following to see what you think, and get more information about the weight loss plan, including how to order, by clicking here.

Anytime Vegetable Soup
Makes 6 servings

Ingredients:
• Olive oil cooking spray
• ½ cup onions, chopped
• 1 small garlic clove, minced
• 1 cup celery, chopped
• 1 cup carrots, chopped
• 1 cup spinach or cabbage, sliced thin
• ½ cup broccoli
• 1 32-oz box fat-free, reduced sodium chicken stock
• 1 15-oz can diced or crushed tomatoes
• Pepper and parsley to garnish
Instructions:
1. Spray a saucepan with cooking spray and heat on medium.
2. Add onion, garlic, celery, carrots, spinach and broccoli, and sauté for a few minutes until they soften.
3. Add broth, tomatoes, pepper and parsley, and bring to a boil.
4. Reduce heat to low, cover and simmer for 20-30 minutes, or until vegetables are cooked.

Lemon Rosemary Salmon
Makes 4 servings
Ingredients:
• 4 fillets salmon
• Olive oil cooking spray
• 1 tablespoon fresh rosemary leaves, chopped finely
• Juice of 2 lemons
Instructions:
1. Preheat oven to 350 degrees.
2. Place salmon fillets in a glass baking dish that's been lightly coated with olive oil cooking spray.
3. Sprinkle with lemon juice and rosemary.
4. Bake for 25 minutes, or until salmon flakes easily with a fork.

Spaghetti Squash
Makes 4 servings
Ingredients:
• 1 whole grain dinner roll
• 1 spaghetti squash
• Olive oil cooking spray
• 1 lb lean ground turkey or buffalo meat
• 1 28-oz can peeled, crushed tomatoes
• 2 teaspoons dried Italian herbs
• 2 minced garlic cloves
• Parmesan cheese
Instructions:
1. Preheat oven to 400 degrees.
2. Cut squash in half, lengthwise. Place in a baking dish, cut-side up, with one inch of water.
3. Bake for 45 minutes, or until tender.
4. Meanwhile, brown the meat until fully cooked. Stir in tomatoes, herbs and garlic, and simmer over low heat until squash is ready.
5. When squash is finished cooking, use a fork to pull out strands of squash. Discard seeds.
6. Pour meat sauce over squash, sprinkle with cheese and serve.