BA Med Spa & Weight Loss Center

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Our mission is to help patients achieve weight loss goals and maintain them, and to feel as beautiful on the outside as they do on the inside.

I can’t believe I fit!

Last week I went on a trip to Chattanooga, Tennessee. The interesting part was I had to fly. I hate to fly mainly because I can’t fit in the seats. The last time I was on a plane was November of last year. Keep in mind that I weighed close to 400lbs. and am 6’4″ No easy task to fit into an airplane chair. But you want to talk about a happy customer! For the first time ever, I, Brett Rector sat down in an airplane seat and was not touching the sides, not lifting up one of the arm rests and not needing the seat belt extender! I was so thrilled! Proud of myself actually for being able to accomplish this goal of 283lbs. And thankful for the Broken Arrow Med Spa and Weight Loss Center. I ended up making friends that flight and my next few telling them about this place and the help they have done for me and can also do for you!

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Thankful for finding out about BA Med Spa & Weight Loss Center!

Hi guys, it’s Brett Rector here. Most people in Tulsa used to know me as BIG BRETT. But thankfully, with the support and guidance from BA Med Spa & Weight Loss Center, I’m a new and very much improved man.  I will openly admit I was unsure if this program was actually going to help me lose the weight that I, myself, could never seem to shake. But after week 1, I had lost 19lbs. My whole life I’ve been overweight and now that I’m 15 weeks into it and have lost over 88 pounds and still dropping! I’m completely shocked and happy with myself. I’ve never stuck to any diet or workout plan. But this was easy and I saw results almost instantly! Now I can’t lie, the first two weeks were tough and I wanted to cheat but I gave myself a goal. That goal was one month, I told myself I’d give it a month and if it’s too hard-I’ll just quit. But with the compliments I started getting everyday as the weeks went on, I just couldn’t stop because it actually made me work harder and harder!

Now here’s a neat fact also, going into a doctor’s office is not anyone’s favorite thing to do. But I actually look forward to going in every week. The staff there treat you like family. They are always in great moods and act happy to see you when you come in! The whole staff is very knowledgeable and have a lot of great ideas each visit. So I hope that if you keep coming and reading these testimonials and haven’t come in yet because you fear it’s not real or that there going to poke you and make fun. I promise you they  wont and that you will be make a life changing visit! So go try it out and I hope too see you there soon!

Sincerely,

“Medium” Brett Rector

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Seared Chicken with Apricot Sauce

Apricot Chicken4 servings || Active Time: 30 minutes || Total Time: 30 minutes

INGREDIENTS
4 boneless, skinless chicken breasts, (about 1 1/4 pounds), trimmed and tenders removed
3/4 teaspoon salt, divided
1/4 teaspoon freshly ground pepper
1/4 cup all-purpose flour
1 tablespoon canola oil
3/4 cup dry white wine
1 medium shallot, minced
4 fresh apricots, pitted and chopped
2 tablespoons apricot preserves
2 teaspoons chopped fresh tarragon , or 1/2 teaspoon dried

PREPARATION
Place chicken breasts between 2 pieces of plastic wrap. Pound until flattened to an even thickness, about 1/2 inch. Sprinkle with 1/4 teaspoon salt and pepper. Place flour in a shallow dish. Dredge the chicken in the flour, shaking off excess. (Discard any leftover flour.)

Heat oil in a large skillet over medium heat. Add the chicken and cook until browned and no longer pink in the center, 3 to 5 minutes per side. Transfer to a plate, cover and keep warm. (If necessary, cook the chicken in two batches with an additional 1 tablespoon oil.)

Off the heat, add wine and shallot to the pan. Return to medium heat and cook, scraping up any browned bits, until slightly reduced, about 3 minutes. Add apricots and cook until the fruit begins to break down, 2 to 3 minutes. Stir in preserves, tarragon and the remaining 1/2 teaspoon salt. Return the chicken to the pan and cook until heated through, 1 to 2 minutes. Serve the chicken with the sauce.

Per serving: 252 calories; 5 g fat (1 g sat, 3 g mono); 66 mg cholesterol; 15 g carbohydrates; 4 g added sugars; 27 g protein; 1 g fiber; 517 mg sodium; 444 mg potassium.

1 Carbohydrate Serving

Exchanges: 1 fruit, 3 lean meat

From EatingWell May/June 2009

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Vegetable Chili

VEGETABLE CHILI
0 g. fat

1 C. Onions, chopped
1 C. Celery, chopped
1 C. Green peppers, chopped
1 Garlic clove, minced

Cover bottom of skillet with water (about 1/4 cup) and saute chopped vegetables.

Add:
1 1/2 C. Chopped zucchini.

Saute until tender.

Add:
1 Can stewed tomatoes
1 Can tomato sauce
1 Pkg. chili seasoning
2 Cans kidney beans (or your favorite beans, even leftovers)

Simmer for about 1 hour just as you would any chili.

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Company Taters

COMPANY TATERS
A great do-ahead dish for company coming.
0 g. fat

5 to 6 Baking potatoes
2 C. Fat-free sour cream
1 tsp. Corn starch
3/4 C. Chopped green onions
1 1/2 C. Grated fat-free cheddar cheese
1 1/2 tsp. Salt
1 tsp. Pepper

Cook potatoes until tender, jackets on.
Cool.
Peel and grate.

Add remaining ingredients together, mix well.
Pour over potatoes and mix. Spoon into 9 x 13 baking dish.
Refrigerate 3 to 4 hours or overnight, covered.

Bake at 350 degrees for 40 to 50 minutes.
Sprinkle with paprika.

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FRUIT DIP

FRUIT DIP
0 g. fat, without nuts

8 oz. Fat-free cream cheese
3/4 C. Brown sugar
1/4 C. Granulated sugar
1 Tbsp. Vanilla
1/2 C. Nuts, chopped (optional)

Mix all until creamy.
Serve with apple wedges or any kind of fruit desired.

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FIESTA DIP

FIESTA DIP
0 g. fat

1 (8 oz.) Pkg. fat free cream cheese, softened
1 (8 oz.) Jar mild picante sauce

Combine cream cheese and picante sauce, beat at low speed on electric mixer until smooth.
Garnish with thinly-sliced green onions.
Serve with chips made from tortillas.

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SALSA VERDE

SALSA VERDE
0 grams fat, entire dish

2 C Coarsely chopped fresh tomatillos or 2 cans tomatillos, chopped and well-drained
1/2 C Chopped onion
1/2 C Chopped fresh cilantro or parsley
1 Pickled jalapeno pepper, chopped (from jar)
1 Garlic clove, minced
1/2 tsp. Lemon pepper
1/2 tsp. Dried oregano leaves
1/2 tsp. Adobo seasoning or garlic powder
2 to 3 Tbsp. Lime juice

Combine all salsa ingredients in medium bowl, mix well.
Refrigerate at least 30 minutes to blend flavors.

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OBAGI Skin Care

Obagi Before & After

Obagi Results

“IT WORKS AND IT’S WORTH IT”

We carry the #1 physician dispensed product in the U.S.

Call us today to discuss the Nu-Derm family of products from Obagi as seen on MSNBC and “The Doctors”.

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Tuscan-Style Tuna Salad

Tuscan Tuna Salad4 servings, 1 cup each || Active Time: 10 minutes || Total Time: 10 minutes

INGREDIENTS

2 6-ounce cans chunk light tuna, drained
1 15-ounce can small white beans, such as cannellini or great northern, rinsed (see Ingredient note)
10 cherry tomatoes, quartered
4 scallions, trimmed and sliced
2 tablespoons lemon juice
1/4 teaspoon salt
Freshly ground pepper, to taste

PREPARATION
Combine tuna, beans, tomatoes, scallions, oil, lemon juice, salt and pepper in a medium bowl. Stir gently. Refrigerate until ready to serve.

Additional Tips:
Cover and refrigerate for up to 2 days.

When you use canned beans in a recipe, be sure to rinse them first in a colander under cold running water, as their canning liquid often contains a fair amount of sodium.

Per serving: 253 calories; 8 g fat (1 g sat, 5 g mono); 53 mg cholesterol; 20 g carbohydrates; 0 g added sugars; 31 g protein; 6 g fiber; 453 mg sodium; 451 mg potassium.

1 Carbohydrate Serving

Exchanges: 1 starch, 1 vegetable, 3 1/2 very lean meat, 1 fat

From EatingWell, April/May 2005

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