Traveling through life with a timer and sneakers

Posts tagged “HMR Recipes

Hitting the social circuit while on the HMR Diet (and a recipe for Chocolate Fudge cookies)

One of the most important practices for weight management is Environmental Control. Numerous studies have been introduced in my HMR Program classes that demonstrate how a controlled environment can lead to successful weight loss and maintenance.

The easiest way to control my environment has been avoidance. Our house is arranged to support weight management, with my husband having his own cupboard and shelf in the fridge where his favorite foods go that are less supportive of my weight management needs. So he eats what he wants, but I can avoid exposure to it. And my classroom is set up to be supportive as well.

But what happens when I want to go to a social event? There are dozens of strategies that can be utilized in this less controlled environment but avoidance is a lot more difficult. However one of the ways I have found to be supportive is to not only pack my own food and beverages, but to have a special in-the-box food I get to enjoy during these social occasions that I might not otherwise get to enjoy.

When this weekend packed a double-slam Social Saturday with both a work retreat and a girl’s night, I knew I would have to pull out all the punches. I had proportioned fruits and veggies that could be noshed on whenever needed, both of my insulated drink carriers loaded with shakes, a couple of flavored sparkling waters, an entree loaded in my HotLogic Mini (btw they are having a sale the next couple days if you want to go in with a friend!), and these Chocolate Fudge cookies portioned out into smaller servings to be pulled out if and when I needed a special snack. They were perfect with a cup of coffee when my coworkers were eating fancy catered desserts, and also excellent paired with a sparkling water when my friends were drinking champagne. Note that I tried to pair them with beverages to help with the fact they are a low-volume food. It made the cookies last longer between sips of a drink, but also helped keep me full longer.

I would love to hear from you. What tips do you find most useful when hitting a social event while trying to stay in your weight management box?

Chocolate Fudge HMR Diet Cookies

  • HMR Oatmeal
  • HMR 70 Chocolate Shake
  • 1 tbsp unsweetened cocoa
  • 1 tbsp fat-free chocolate fudge pudding powder (the instant mix powder!)
  • 4 to 6 ounces of water
  1. Preheat oven to 350 degrees.
  2. Mix first four ingredients together until blended.
  3. Pour water in slowly, mixing, until a desired cookie dough texture is obtained. I found 5 ounces to be about right, but the thickness of the batter with vary the texture of the cookies as well as baking time, so the choice is personal.
  4. Spoon tablespoonish size portions of dough onto a silicone baking mat on a cookie sheet and bake 8 to 12 minutes (depending on the thickness of your dough) until cooked.
  5. Let cool and then portion out. It makes between 10 and 14 cookies.

HMR Healthy Solutions Shepherd’s Pie

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.

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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


HMR Healthy Solutions: Butternut Squash Beef Stroganoff

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!).

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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
  • Water
  • 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!


Creamy HMR Penne Pasta Bake

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The new HMR Program Penne & Meatball entree is great on it’s own but sometimes you just want to shake things up to keep it interesting. Adding the soup and some additional spices can make for a delicious and easy pasta bake.

Creamy Penne Pasta Bake

  • HMR Penne & Meatball Entree
  • HMR Chicken Soup packet
  • Penzeys Roasted Garlic (several dashes worth – you can also use your favorite garlic powder or crushed garlic or leave this out)
  • Crushed Red Pepper (1/4 tsp optional for a nice kick)
  • 3 ounces water

Mix all ingredients together in a casserole dish until fully combined. Bake in oven at 375 degrees for 20-30 minutes until top has browned. Oven times may vary depending on how shallow or deep your baking dish is as well as your oven’s calibration.

Enjoy!

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Spicy HMR Lentil Soup

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When I was in Phase One of the HMR program, I rarely ate soup. Odd because it seemed like that’s what all of my classmates were doing – turning entrees into soup. But it just didn’t appeal to me.

Since entering Phase Two, I have realized how useful broth-based soups are as high-volume, low-calorie meal options. And so I have tried to increase my soup intake.

This is a very simple but delicious Decision-Free way to use the new HMR Diet Lentil Stew. If you don’t want the spice, cut the Green Dragon Sauce.

Spicy Lentil Soup

Stir all ingredients in a saucepan and bring to a boil. Stir occasionally while heating. Once soup comes to a boil, turn off heat and enjoy while it’s still steaming!


Toffee Apple Cider – a warming HMR shake on a cold day!

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 Tea Latte – An #HMRProgram #DecisionFree Recipe

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.