It’s been a short stint since I’ve posted (despite having dozens of things I want to share!) – but since I’m up past my bedtime watching election results, I thought I’d share something quick and easy I’ve been enjoying during this stressful time of year (end of the school year is crazy for teachers!).
You can switch up the flavor of pudding, but I like the cheesecake flavor combined with the thick texture of the overnight oats – awesome for breakfast but would also make a great last meal of the night!
HMR Diet Overnight Oats
- 1 HMR Multigrain Cereal
- 1 tablespoon fat-free, sugar-free cheesecake flavored pudding mix powder
- 1 cup water
I mix everything up using a fork (to prevent clumps of powder) in a portable container with a lid. Put in the fridge overnight. The oats and pudding mix absorb the liquid and create a thick, almost solid, oatmeal. Perfect for the post-morning workout meal and easy to transport (I’ve been eating it on my walking commute this week).
You can play with the amount of liquid to get the texture you want. I like it thick and rich, so one cup of water is perfect. And yes, I eat this cold – I have never tried to heat it after soaking it all night.
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!
The weather has turned colder in sunny California and that means more hot HMR shakes to stay warm and full during the holiday season.
This one is easy and perfect to sip from a thermos while heading out in the evening to see holiday lights.
Toffee Apple Cider
- 1 ounce Torani Sugar-Free English Toffee syrup
- 1 packet Alpine-Spiced Sugar-Free Apple Cider mix
- 1 serving HMR Diet Vanilla Shake
- 15 ounces hot water
Put everything in the blender and blend on low to help everything dissolve and come together (always be careful blending hot liquids). Pour into a large mug or thermos for a warm and filling beverage!
Pumpkin spice is EVERYWHERE – seriously I must have seen at least ten different brands of pumpkin spiced tea in my local shops. But I finally caved and bought a box because I wanted to mix things up and my other dessert teas were running low.
I realized today after making a tea latte, that I had never posted about these before. But it’s a great alternative to coffee while giving you a warm shake any time of day. I make tea lattes with all sorts of flavored teas but this week have been enjoying a little something extra with the addition of pumpkin spice seasoning added to my shake.
Pumpkin Spice Tea Latte
- Pumpkin Spice Tea (I used the Sprouts Grocery brand black tea)
- Vanilla HMR Shake
- Pumpkin Spice blend (you can find this in most baking aisles)
Boil 14 ounces of water and then brew tea. You can double the bags or reduce the water if you want the flavor extra strong, but I don’t think it’s needed. Once the tea has brewed, add it to your blender with the vanilla shake and a dash of pumpkin pie spice. Blend to froth (you can also use a travel milk brother if you are on the road). Pour back into your mug and top with a half-dash of spice. Enjoy! SUPER easy and perfect for sipping during your morning commute.
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.