Today I had the opportunity to attend a Phase One HMR class and they were having a condiment party! Everyone brought low-calorie condiments to share along with recipe ideas. One of the recipes mentioned was the HMR Stuffing recipe which got me brainstorming…
With produce left to use before debate nationals, I imagined how I might blend these ingredients into something new. Because creativity helps me stay focused on consuming supportive foods.
You will need three to six tomatoes depending on their size. Mine were somewhere slightly smaller than a tennis ball but not as small as a golf ball. I only filled the three I had and ate the rest of the stuffing. I used half the stuffing for three so in the future I would want six tomatoes this size.
- HMR Oatmeal
- HMR Chicken Soup
- Italian Seasoning
- Garlic Powder
Cut a circle out of the top of each tomato. Hollow out the tomatoes with a spoon. Save the guts and chop up as much of the top of the tomato that you can. Set hollow tomatoes aside.
Cook HMR oatmeal with 3/4 cup water for 90 seconds. Add soup, chopped tomato and tomato guts, Italian seasoning and garlic powder (I used between one and two teaspoons of each). Mix well.
Spoon stuffing into tomatoes and bake at 400 degrees for 13-18 minutes until the tops are browned (I left mine in for 20 and as you can see they are a tad too brown!) — Enjoy!
I am running now pretty consistently as I see half marathons approaching quickly on the calendar. Following my long runs I try to have some broth or something with sodium to replace lost salt from the run. However I am not usually really hungry. It means that some evenings I have a little extra food I need to consume to meet my minimum prescription!
This week I will begin to transition to Healthy Solutions. I have been on the HMR Decision Free diet for nine long months and haven’t stepped outside of it. I am down 117 pounds at the nine month mark and will be starting the school year soon, thus it was in my best interest as I get closer to my goal but needed to also manage the stress of the new school year, that I transition now. So I was feeling a little bit of awesome on Sunday when I had two shakes left in my Decision Free prescription and wanted to make something special.
This recipe isn’t really much of a new recipe at all. It uses other recipes to create a giant frosted cookie!
I used my basic muffin recipe but used a vanilla bean syrup instead of the chai and rum syrups. I also only made one-third of the recipe (one oatmeal, one 70 shake, 1/4 cup syrup, 1/2 cup water, 1 tsp baking powder) and then I poured it out onto a silpat mat on a cookie sheet (parchment paper on a cookie sheet would also work). Then I baked it for about 15 minutes until it was browned slightly on top.
I let the giant cookie cool before removing it from the cookie sheet. Meanwhile I made an HMR chocolate 70 into a pudding per packet description. I spread it out on top of the giant cookie like frosting and used a pizza cutter to slice the dessert pizza.
This is a very calorie dense dish for HMR – it’s about 430 calories! And depending on your prescription it may be more than 2 shakes (I know on my Healthy Solutions prescription is it four shakes!). So this is a rare special treat and I drank a lot of water with it. However it was super satisfying and a perfect way to top off an awesome day of running!
I know it isn’t always a good idea to celebrate with food. I usually find other ways to celebrate accomplishments like getting a new nail polish or watching a trashy tv show I like. How do you celebrate without food?
I have mentioned before that I love my HMR Core and On-Going classes. We share recipes and stories and I absolutely love the support we give each other. One of my classmates loves to play around with the HMR products and made an awesome meatloaf that she shared on her blog. I have also played with the chili and oatmeal to make burgers which I shared in December as well as submitted to the HMR Web site.
Over the summer I have been to a lot of cookouts and I wanted a way to enjoy BBQs while staying in the box on the Decision Free diet. So I took the meatloaf recipe and played around to create my own portable mini-meatloaf bites!
Mini Meatloaf Muffins
- 2 HMR Turkey Chili Entrees
- 2 HMR Oatmeals (I keep the fruit in the recipe for bites of sweet bbq sauce flavor)
- 1/2 tsp liquid smoke
- 1.5 tsp Worcestershire sauce (I use Annie’s vegan version of the sauce)
- 1 tsp hot sauce
- 4 tbsp water
Preheat oven to 350 degrees. Spray mini muffin pan with cooking spray (you will want a pan that has 24 muffin wells).
Mix chili and oatmeal. Microwave for one minute. Add in remaining ingredients. Divide into the 24 mini-muffin wells. Bake for 25 to 30 minutes (my oven took 27 but my convection toaster oven only took 25). You want the muffins firm but not burnt. They will be moist in the middle so be careful removing them from tin.
I made a dipping sauce of 1 tbsp no-sugar ketchup, 1/2 tbsp low-sodium soy sauce, and 1/2 tsp sriracha sauce. I also used mustard. Play around with your favorite sauces or try my classmate’s special sauce recipe included on her meatloaf blog post!
One half of this recipe is 12 mini-muffins and is one entree and one oatmeal for calculation purposes.
Travel continues to guide my experimentation in the kitchen. I wanted a savory option that could be easily carried on planes, trains, and automobiles!
The 70 shakes have an egg protein in them that helps with the muffins but wouldn’t work well for a savory biscuit. I use the chicken soup but it took awhile to keep the end product from being very dense. The secret is stirring in the baking powder just enough so it’s mixed and activates but not to over stir and lose the bubbles that make it fluffy! I also use a 2-tbsp scoop to portion out the dough on the silpat which means less handling and fewer bubbles lost!
Savory Cheddar Muffins
- 2 HMR Oatmeal
- 2 HMR Chicken Soup
- 2 tbsp Molly Cheese
- 1 cup water
- 1/4 cup water
- 2 tsp baking powder
Preheat oven to 375 degrees.
Mix oatmeal and 1 cup of water. Microwave for two minutes. Stir and let stand for several minutes.
Add in soup, cheese powder and the remaining ¼ cup of water. Stir until combined.
Once dough is mixed, add baking soda. Carefully fold in without losing the air bubbles.
Gently scoop onto a baking pan covered with a silpat mat or parchment paper.
Bake for 15 to 25 minutes until the biscuit is cooked through. Cooking times will vary significantly based on how big you make each biscuit and your personal oven calibration.
This recipe makes six ½ shake servings of three baby biscuits for my prescription.
Don’t forget this is a low-density preparation of the soup and oatmeal. Make sure to drink lots of fluids while enjoying these!
After spending months of eating cold HMR Five Bean Casserole at debate tournaments, I was determined to find a new way to enjoy it. I have been playing with this recipe for almost two months trying to find a balance of flavors and while these pack a flavorful punch, I am sure there are still ways to play with it even more. This is the entree of the month at my clinic and I am traveling a fair amount in July, so I will continue to tweak it and will add modification suggestions if any turn out. I have also frozen two batches for upcoming trips, so I will also post how it travels.
I have made these to enjoy at parties and on road trips. They are great warm and cold!
Curried Mustard HMR Bean Cakes
- 1 HMR Five-Bean Casserole
- 1 HMR Oatmeal
- 1/2 cup of water
- 2 tsp dried minced onion
- 1 tsp yellow mustard
- 1/2 tsp curry powder
- 1/2 tsp salt
- 1/4 tsp garlic powder
Preheat oven to 350 degrees. Prepare baking sheet with a silpat/silicone baking mat lightly sprayed with cooking spray. I use a small baking ring to form my cakes and I also lightly spray the inside of the ring with cooking spray.
Mix all ingredients *except* the casserole in a microwave-safe bowl and microwave for 90 seconds. Add in casserole and mix well.
Spoon mixture into ring molds or make small mounds on your cooking sheet. If using ring mold, press down lightly to pack the mixture together before gently lifting the ring mold.
Bake for 25-35 minutes depending on your oven. You want the cake to be relatively firm. You do not need to flip over the cakes, however it is optional after 25 or 30 minutes depending on the thickness of the cake if you want it browned on both sides. The cakes pictured were not flipped over during the baking process.
This recipe made about 8 cakes. On my prescription it is a shake and an entree. Please remember this is a low-volume preparation for the shake, so drink lots of fluid to help with the volume/fullness!
Raspberry Fudge Mini Muffins
1 HMR Oatmeal
1 HMR Chocolate 70 shake mix
1 tbsp unsweetened cocoa (I prefer Ghirardelli)
1 tsp baking powder
1/4 cup sugar-free raspberry syrup (Torani or DaVinci work)
1/2 cup of water
1/4 cup of water (reserved)
Preheat over to 375 and spray cooking spray in mini muffin tin.
Mix oatmeal, 1/2 cup of water, and raspberry syrup. Microwave for 90 seconds.
Add cocoa, baking powder, shake mix, and reserved 1/4 cup of water to the oatmeal mix. Be careful not to over mix as you will lose the air bubbles that make the muffins fluffy.
Distribute into 12 mini muffin rounds. Bake for 20-25 minutes until muffins are firm when lightly pressed down on. Remove from oven and then from pan to prevent over-cooking and collapse.
Makes three servings of four mini muffins.
As I have worked to increase my physical activity, I have found myself needing to fuel on-the-go. This combined with the travel demands of the job have left me playing with ways to increase the portability of the HMR shakes and cereals. This is one of my go-to recipes. It’s important to remember that these would be a low volume food — I make sure to have at least 8 ounces of water with each serving in order to help with the volume of the meal.
Spiced Rum Muffins
3 HMR Oatmeal packets
3 HMR 70 shakes – vanilla
1/4 cup DaVinci Sugar-Free Chai syrup
1/2 cup DaVinci Sugar-Free Butter Rum syrup
1 and 1/2 cups water
2 tsp baking power
Preheat oven or toaster oven to 350 degrees. Use nonstick cooking spray quickly over mini muffin tins (I find the silicone mini muffin tins to be the easiest).
Begin by mixing the oatmeal, syrups and water in a large microwave safe bowl. Heat for two minutes. Stir and let cool for about five minutes. At this point the oatmeal will have cooked and soaked up much of the liquid but will still be warm. Add the shakes and baking powder by folding them in. The heat from the oatmeal will begin to activate the rising agents and over stirring will deflate the batter. You want those air bubbles being created in order to have fluffier muffins!
Gently spoon batter into muffin tins. Bake for 20-30 minutes depending on your oven calibration – you want a nice brown color on top and a slight firmness to the muffin when you gently touch the top. After removing the pan from the oven, you will want to work to release the muffins from the pan relatively soon after baking or you risk the temperature issues between the heat of the pan and the cool air above causing the muffins to collapse. I like to use a butter knife if I have trouble just popping them out and then I put them on a rack to cool.
After muffins have cooled, I divide the muffins into 9 equal servings. Depending on which pan I use, I either get three or four mini-muffins per serving. I am on HMR Decision Free 3/2 with the 180 shakes, so 1/9 of this recipe counts as half of a shake for me (1/9 of the recipe is like a half an oatmeal or one 70 shake calorically). I then put the servings into snack bags and put them in either the fridge or freezer depending on when I plan on consuming them.