This is one of my favorites – so easy and quick but flavorful and filling! It doesn’t actually have jelly in it but the berries soften up during the cooking process making them gooey in the peanut butter oatmeal.
Peanut Butter and Jelly Oatmeal
- HMR Oatmeal
- 1 cup frozen mixed berries
- 3/4 cup water
- 1 tbsp PB2
- 2 pumps Torani sugar-free Belgian Cookie syrup
Mix all ingredients in a bowl and microwave for two minutes. Stir and enjoy!
However as I am working to make vegetables and fruit the major portion of my diet, I realized I would need a new approach to traveling on the HMR Diet Healthy Solutions program. So I spent several weeks thinking about this, not only because I knew I would be traveling in March, but also because I needed to find a way to manage my weight during the long summers I teach at residential programs away from home, where I don’t have a kitchen and live in a dorm.
This weekend was the first test of traveling in the box and I wanted to document what I did so I can reflect on it in the future (and maybe help others out too).
I should also add that this week’s homework assignment for our Phase One class was to eat one more entree that our previous highest entree total for a day. In the first week in Phase One in January, I had two days where I ate 5 entrees (and still lost!), so I had to pick my most challenging day and eat six entrees. I’ll write more about that later but I do have to give a special shoutout because it meant I had to pack even more entrees for a three day trip than I had planned, but it actually served to be a very useful tool I might have otherwise not considered because I *didn’t* want to pack tons of extra entrees!
So what did I pack for my 3 day trip?
- A minimum of 3 entrees for each day of travel (well in this case I packed 13 instead of 9 because I had that special assignment) – most of these needed to be entrees I could eat cold in case plans changed (although I did have a microwave at the hotel and my HotLogic Mini packed). I may switch this to having 4 a day on hand after my experiences this weekend – front-loading with a double-entree for example really made the day a lot easier!
- 6 packets each of chocolate and vanilla 800s (they travel easier than the 120s)
- 2 packets of 70s for emergency pudding
- 2 batches of pudding cookies (divided into 4 snack size bags equivalent to 1 shake each)
- 3 benefit bars for emergency treats
- 4 pieces of fruit pre-washed that stand up to the jostling in my backpack
- 1 carton of blueberries with 1-cup snack bags packed to divided up upon arriving at the hotel (the fact the snack bags have measurements on the side make it easy for portion control!)
- 15 1-cup baggies of vegetables pre-washed and sliced that could be eaten alone or used as chips to eat the lentil and bean entrees
- Snap Peas
- 1 diet soda can (stored in my BlenderBottle) for an emergency mix-in
Equipment (don’t worry, I don’t use affiliate links! just sharing where I bought them):
- eBags Crew Cooler – after a lot of research, I settled on this bag with a removable liner. The top portion is where I store tools, the front pouch is condiments and my food journal, the side pockets for bottles (they zip up when not in use), and the main compartment for food. It looks professional, has a loop in back to slip over a roller suitcase, and has an easy to carry shoulder strap.
- HotLogic Mini – this fits easily in the top pouch of the cooler and is perfect for heating up food while I am in meetings (and in case the hotel didn’t have a microwave).
- BlenderBottle – Easy to use and clean, I picked one that matched my cooler.
- Bottle Brush for cleaning the shaker bottle.
- Travel cutlery for easy dining.
- AeroLatte Travel Frother – perfect for mixing hot shakes (and soups when I take them)
- Extra quart-sized ziplock bags. I actually also had travel ice blocks for this trip because we weren’t flying. But I keep extra ziplock bags to make ice packs on the road – getting ice from the hotel or a restaurant – to keep things cold.
I have also successfully purchased fruits and veggies at local spots, like having a bowl of fruit when taking my students for ice cream. But I didn’t want to rely on those options being available.
And yes, I will most likely have food left at the end of the trip. My students and coworkers also enjoyed munching on some of my vegetables when they were hungry so packing more was a great idea!
I won’t get home from my trip until this evening, but so far so good. I have survived a pizza party, an ice cream social, and a number of other temptations. And I haven’t suffered any anxiety about making a decision or not having options when I am hungry. I’ve met my minimums (and then some) and I have rather easily stayed in the box!
Whenever I post a recipe on my blog, you can safely assume I’ve made it a few times to ensure I not only think it’s good enough to save for reference but that I have worked to perfect all of the measurements and prep methods. With this in mind, this recipe is one I have been enjoying multiple times a week for several weeks, but because I’ve been playing with all of the different spice combinations, I couldn’t pick just one to share!
So while I have finally settled on my favorite version, know that there is a lot of wiggle room to find your favorite spice combination. I will also add that if you don’t like butternut squash, I have also recently discovered broccoli makes a great substitute to change things up.
I’ve included a photo collage below of the step-by-step process as well as the nutritional information for my favorite bouillon cubes.
Creamy HMR Butternut Squash Soup
- 1/2 cup diced onions
- 2.5 cups chopped butternut squash (I cheat and buy it pre-peeled and chopped)
- 1/2 tsp Penzeys Bavarian seasoning (yes the same seasoning from my Shepherd’s Pie recipe)
- 2 cups water
- 1 bouillon cube (I am sharing a picture of my favorite brand Massel below!)
- HMR Chicken Soup packet
Saute onions in a pot over medium high heat until they start to become translucent, about 2-3 minutes. Add squash and seasoning and mix, cook for another 2-3 minutes to allow some browning of the squash and toasting of the spices.
Add water and bouillon cube. Cover and bring to boil. Reduce heat to low and let simmer as long as you can stand it (I’ll admit I only let it go 15-20 minutes). Your goal is to have softened the squash and let the flavors steep.
Put contents of pot into blender and add soup packet. Be really careful when blending hot liquids! I have a Vitamin which has the ability to vent on top to release the steam. Blend until smooth and creamy.
This makes a MASSIVE portion – I usually make it and pour some in a mug to enjoy while grading or doing meal prep. I keep going back to refill my mug until it’s all gone. It keeps me warm, full, and out of trouble. In fact it’s what I’ll be enjoying tonight while I grade and pack for my school trip this weekend!
I was watching Top Chef this week and was impressed with a challenge where contestants had to replace an ingredient with cauliflower. It was fun to watch because cauliflower is in my Healthy Solutions box and I was inspired to play…
The Internet is full of cauliflower “bread” recipes, most of which require oils and cheese, which aren’t in my HMR Diet Healthy Solutions box. And thus I was motivated to create my own.
I’m still playing around with this, but after several variations (I’ve eaten a LOT of cauliflower this week), I have a version that makes a pliable wrap/tortilla-like product that can easily hold other ingredients.
One note of caution if you are a volume eater is that by processing the cauliflower in this way, you are making a low-volume food that may not be as filling. I try to keep my low-volume foods to a minimum so that I can stay full, which is why although this is “in the box,” I won’t reach for it all the time.
I have included pictures of the steps at the conclusion of this post to help with visualization since it’s a bit more complicated than most recipes I’ve posted.
This recipe uses something called aquafaba. Its the water that chickpeas are cooked in (there’s a chemical reaction that occurs giving it a viscosity that works like egg whites). You can just open up a can of chickpeas and take a tablespoon of this water/aquafaba. It serves as the binder for the ingredients.
Final note – the soup gives more than enough salt for this recipe. After several trials, I’d recommend checking any flavorings you add do not have additional salt in them (I used Penzey’s seasonings but you could change things up).
HMR Healthy Solutions Cauliflower Tortilla/Wrap
- 4 to 5 cups of cauliflower florets
- 1 HMR Chicken Soup
- 1 tbsp aquafaba
- 1/4 tsp Penzey’s Tuscan Sunset
- 1/4 tsp Penzey’s Roasted Garlic
- Preheat over to 350 degrees. Steam cauliflower in your favorite method. I just throw a tablespoon of water and the cauliflower in my large Pampered Chef Micro-Cooker and microwave for 5 minutes. Let cool so you can handle it.
- Use a food processor to blend it. You could also mash with a potato masher. I will warn you that I tried making a version with pre-riced cauliflower and it did not stay together very well – so definitely start with florets and get them nice and smooth.
- Scoop the cauliflower into cheesecloth and squeeze out as much liquid as you can.
- Add remaining ingredients to the cauliflower and stir to combine.
- Spread evenly on a baking pan either lined with parchment or a silicone baking mat. I actually would make three smaller tortillas next time, the larger one was too big and didn’t crisp as well in the middle.
- Bake for 30 minutes. Check doneness. Mine were still soft in the middle but had browned on top, so I used a spatula to flip them over and baked for another 10 minutes. Baking times will vary based on how big and how thick you make them as well as your oven’s calibration.
One of the lessons I learned in my weight loss journey has been the bigger you cast your support net, the easier it is to stick with a weight loss program. From my original Core class starting our own Facebook group to finding fellow health-seekers to follow on networks like Instagram, from having conversations with friends and loved ones about what is supportive for me to seeking out like-minded individuals in my community, I have cast a very large net. I am also in a number of social media groups where I also find support and inspiration. And today’s recipe came from such a group – where a photo of a shepherd’s pie inspired me to play.
The concept itself is very simple. Mash some cauliflower and spread it over an HMR Lentil entree and bake. I played around with it a bit and would encourage you to do the same. I’ll include a list of ingredients I used at the end, but you should have fun with it and try different profiles. And if you really hate the lentils, I bet this would also be awesome with the chili entree!
For starters, I don’t fancy the lentil entree plain. So I added some salt, pepper, Penzeys Bavarian spice blend, and a dash of red pepper flakes. Mixed in two lentil entrees and spread evenly along the bottom of a silicon pie pan.
Then I steamed a bag of frozen cauliflower. There were five cups of cauliflower in the bag. After it was reasonably soft (about 5 minutes in the microwave), I drained the cauliflower and put it in the food processor. I added HMR-approved butter seasoning, smoked paprika, and Penzeys roasted garlic. Then turned on the food processor. I added fat-free vegetarian broth to help make it a thick but creamier consistency (you only need a couple of tablespoons – I recommend adding only one tablespoon at a time to avoid making it runny!).
I put the creamed cauliflower in a pastry piping bag. Because I felt like it and for no other reason. But it did allow me to make a fun spiral design and create a consistent layer relatively easily. You could also just spoon and spread the cauliflower on top.
Bake for 20 or so minutes until the cauliflower has started to brown and has a light crust. You could continue baking, or broil to brown the top more to increase the texture variables.
I let my pie rest overnight in the refrigerator, which made for easy portioning in the morning. Half of the pie is an entree and 2.5 cups of vegetables (and very filling!) but you could portion it into quarters or have the whole pie if you wanted!
Ingredients I used: 2 HMR Lentil entrees, 1 5-cup bag of frozen cauliflower, salt, pepper, red pepper flakes, Penzeys Bavarian seasoning, Penzeys roasted garlic, smoked paprika, Molly McButter, one vegetarian bouillon cube made into broth
After my first Core class last week, I went to Sprouts to stock up on vegetables and fruits to bulk up my meals. It was going to be a stressful couple of days and I knew I didn’t have time to prep a lot of ingredients, so I went in search of pre-cut produce to save some time. And I discovered spiralized butternut squash!
Now I have a spiralizer at home but I’ve never thought to use it on butternut squash! So I had to pick up a package to try as I was struck by inspiration.
I’ve made the following recipe a few times this week. I like the texture of the squash to be a little crunchy, so cook longer if you want softer noodles.
Also, if you are extra hungry, you can double everything but the entree for extra bulk and minimal calories (I’ve done both!).
Butternut Squash Beef Stroganoff
- HMR Beef Stroganoff Entree
- 1 cup butternut squash noodles
- 2 tbsp chopped onions
- 1/8 to 1/4 tsp smoked paprika (depending on how strong you want it)
- 1/2 tbsp FF sour cream
- Salt and pepper to taste
Heat sauté pan to medium high and cook chopped onions using either a spritz of cooking spray or water for 1-2 minutes until they start to soften. Add noodles, paprika, and a sprinkle of salt and pepper.
Stir and cook for 3-4 minutes. You will want to add a little water to keep things from sticking (I keep a little bowl with a tablespoon in it nearby while cooking to add as needed without adding too much).
Add Beef Stroganoff entree and mix well. Cook for another 2-3 minutes. Turn off heat and fold in sour cream. Serve and enjoy!