Traveling through life with a timer and sneakers

Posts tagged “HMR healthy solutions

Healthy Solutions Spaghetti and Fried Ravioli

This recipe can be made with or without the ravioli entree, but after a heavy activity day  it’s super filling and the ravioli feels like a special treat! You can also just make the spaghetti and top it with an entree to save time. I will sometimes batch cook the spaghetti and portion it out to use over the course of a week – sometimes making it with the ravioli, sometimes eating alone, and sometimes topping with another HMR entree like the penne or lasagna.

NOTE: There is no salt/sodium in the spaghetti without the HMR entree sauce added, so if you are having it by itself, you may want to add some salt to amp up the flavor.

Fried Ravioli

  • HMR Ravioli Entree

You will need an air-fryer for this part of the recipe. You could also bake the ravioli or pan fry it if you want. It’s relatively simple! Just scrape the sauce off the ravioli (save it for the spaghetti) and place the ravioli in a single layer in the air-fryer. Cook for 10 minutes at 390 degrees, flipping over once during the cooking process.

Healthy Solutions Spaghetti

Heat a large frying pan to medium-high heat. You may want to use a quick spritz of cooking spray depending on the pan you have chosen (you can also just occasionally sprinkle water as you cook to keep things from sticking).

Cook the onions for several minutes in the hot pan, stirring frequently, until the onions start to soften and start to become translucent. Add the spaghetti squash and Penzey’s spices. Stir to combine and cook for another two minutes. Add the chopped tomatoes and stir to combine, cook for one more minute. Finally, add the sauce from the raviolis and stir, cooking for approximately one more minute.

Enjoy the spaghetti with the raviolis on top or on the side. You end up with 4 cups of vegetables and an entree as your incredibly filling meal.


When you just can’t ignore the sweet tooth

It’s been a rough couple of weeks in our house and through it all, I’ve fought to stay in my Healthy Solutions Box (aside from when I had Strep last week and could barely get down water, forget a veggie or entree!). I know it’s been rough because my fruit consumption has drastically increased over my veggies, as I’ve been choosing berries over broccoli in my emotion-clouded mood. Don’t get me wrong, I know fruit is awesome and it’s not a terrible choice. But I also recognize I just wanted something sweet because I associate sweet with happier times.

With one shake left to get in my minimum prescription tonight, I opted to have a special treat saved only for that rare moment when I need an extra kick to keep me in the box. And yes I call Benefit Bars “candy bars” – because it helps to remind me they are a “sometimes food” – a tool but more energy dense and addicting than other HMR foods.

Chocolate Peanut Butter Candy Bar Pudding

  • HMR 70 chocolate shake packet
  • 1/2 tbsp unsweetened cocoa powder
  • 1/2 tbsp PB2
  • 1 tbsp Torani sugar-free salted caramel syrup
  • 2-3 oz cold water
  • HMR peanut butter Benefit bar

Mix the shake, cocoa and PB2 together in a bowl. Add syrup and slowly add cold water. The amount of water is a personal decision depending on how thick you want the pudding. Normal HMR pudding is 2oz but with the additional dry ingredients it can be more like a dough.

Place in freezer to expedite the thickening. While it chills, chopped up Benefit bar. Mix into pudding. I actually throw the bowl back into the freezer so I end up with a pretty solid pudding with frozen chunks of candy bar.

This is a more caloric way of enjoying your HMR foods – so I don’t have it often. However it is an easy and relatively quick way to prepare a sweet treat when you need something special.


Beet & Bean Burgers – Camping on HMR Healthy Solutions

This weekend I am stepping out of my comfort zone and going to a weekend trail-running festival. I’ll be attending alone, and will be surrounded by a community of runners. I am a ball of nervous excitement with dashes of social anxiety.

It will also mean a lot of calories being torched as we run 14ish miles with 2700+ feet of elevation gained, in addition we will do yoga and hiking. But the festival provides food all weekend, most of which is outside of my HMR Healthy Solutions Box.

My box is my safety net. And to reduce my anxiety, to settle my nerves, I did a lot of meal preparation and recipe testing. This is what I plan to enjoy when the menu is burgers on Saturday night!

I read several dozen recipes to create this Healthy Solutions Beet & Bean burger that is delicious but is also transportable and can be tossed on a grill or eaten cold.

I made it earlier this week and grilled up some of the patties after refrigerating them overnight. Then I topped them with fresh basil and chopped tomato to create bruschetta burgers!

I make smaller slider patties because they cook quicker and can be easily eaten with a lettuce “bun” – I haven’t tried full size patties but will warn you may want to lower the temperature in the oven and cook significantly longer to allow the burger to cook through (otherwise it will be soggy in the middle).

You will find photo step-by-step below. Also note you could sub out a different beet. Might change up the color and flavor a bit but I know beets can vary region to region.

Beet & Bean Burgers

  • 2 medium-large golden beets pre-roasted (I just wrapped them in foil and baked them earlier in the week when roasting vegetables) and cooled
  • 1 cup garbanzo beans
  • 3 tablespoons aquafaba (the liquid from the canned garbanzo beans)
  • 1 tablespoon Pasta Sprinkles (you can use a general Italian seasoning – I happen to love this blend of herbs and garlic – just avoid blends with added salt – the soup is salty enough)
  • 1 HMR Chicken Soup

Preheat oven to 375.

Using a food processor, grind up beets and beans into a coarse riced texture. Scrape down sides. Add pasta sprinkles seasoning and aquafaba.

Process for several more minutes until you have a paste-like substance. Then scoop out into patties on a cookie sheet covered with a silicone mat or parchment paper, sprayed with a small light cooking spray mist (I use a biscuit circle to create the shape – but it’s not necessary).

Bake for 25 minutes. Flip over (be careful they are still soft!). Bake for an additional 25 minutes. Remove and let cool on a rack or paper towel.


Easy Healthy Solutions Meal Prep: Chicken Creole

As Spring Break winds to a close, I’m back to prepping multiple grab-and-go meals for the week. I wanted to share this one because someone who reads my blog told me they don’t like cauliflower (what?!?) and was looking for fast ways to add vegetables into their diet.

This one is quick and cheap. So easy I can’t believe I haven’t shared it before!

This bag of fire roasted veggies from Trader Joe’s has no added oil and approximately five cups of veggies! So I throw the whole bag in a large hot frying pan and stir while it defrosts and starts to warm up.

I add in two HMR Program Chicken Creole entrees into the pan and sprinkle in my favorite Creole seasoning. Continue to stir for several minutes until all the flavors have come together.

I divide the mix into two half for two quick meals that are easy to reheat and contain 2.5 cups of veggies already cooked in!


Peanut Butter and Jelly Oatmeal – An #HMRDiet #HealthySolutions Recipe

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!


HMR Diet Hacks – Easy and Filling Healthy Solutions Combos

I am told some of my recipes are a little complicated. That part of the joy of the HMR Program is how simple it is. And I agree. Not about my recipes being complicated, but about the simplicity of the HMR Diet. And while I started this blog initially for accountability and also to record some of my creations to reference later, I don’t take time to write up some of the simple hacks that keep me full and help me meet my minimums.

So here are a few of my current Healthy Solutions entree & veggie combos. I will often add salt and pepper and maybe some hot sauce or roasted garlic powder to help extend the flavors, but otherwise it’s pretty basic.

I would love it if you could share some of your favorite combos as well – I am truly inspired by other people’s ideas and success, and sharing it as a comment allows others to be inspired by your ideas as well!

Cauliflower Rice – This is a staple in my household. I buy frozen bags and also fresh ones. Just about every store and brand has their version, just double check to make sure there are no added out-of-the-box ingredients.

  • Steam up a bag of cauliflower rice, cook up a Chicken Creole entree, mix together and add some creole seasoning and/or hot sauce.
  • Also great with the Mushroom Risotto entree. Sprinkle with some truffle salt if you want to get fancy.
  • Cook it up on the stovetop and use salsa instead of water or cooking spray – let the salsa reduce in the rice (the liquid cook off) and you have a spicy rice perfect to serve under a Chicken Enchilada entree.

Zucchini – Spiralized as noodles (again fresh or freezer aisle) or just cut using a veggie peeler or slicer, this vegetable is versatile and takes on the flavor of many entrees.

  • Toss with some tomato sauce and Italian seasoning and serve under the Lasagna or Ravioli entree.
  • Steam it up and mix it in with the Penne Pasta and Meatballs entree.
  • Slice it thin like noodles and insert it in the middle of the Lasagna entree before baking.

Jicama or Carrot or Cucumber Chips – these are great crunchy snacks that are perfect to dip in salsa. Or how about blending a 5 Bean Casserole entree with some salsa. I like measuring out the vegetable slices into one cup portions – although I usually use two with my bean dip!


Cauliflower Tortilla – a #HealthySolutions experiment

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.

Cauliflower Day
HMR Healthy Solutions cauliflower tortilla filled with a stir-fry of cauliflower rice and the HMR BBQ Chicken entree (only part of the entree – saved some filling for later) served with a side of air-fried buffalo cauliflower. I declared the day “Cauliflower Day” 🙂

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

  1. 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.
  2. 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.
  3. Scoop the cauliflower into cheesecloth and squeeze out as much liquid as you can.
  4. Add remaining ingredients to the cauliflower and stir to combine.
  5. 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.
  6. 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.
Making HMR Cauliflower Tortillas

Making HMR Cauliflower Tortillas