Spicing Up My HMR Diet: May 2012

Adding Flavor and Excitement to a Decent Weight Loss Program

I'm working on losing some weight through the HMR program. I like the clear way this is set up, and the limitations and ease of use on this diet, but sometimes I DO want to spend a little more time on my food prep, so I can try some new flavors. I'm keeping track of these recipes that I use on the 2 + 3 + 5 diet plan. I'm allowed up to 15 calories of additional ingredient per serving. I've been experimenting over the summer, and I'm starting to post these, so I don't forget some of the successes and failures. Mostly, these will be shake recipes, but I have a few vegetable and fruit serving ideas as well. I decided to post them as a blog, so others can share these ideas, and maybe post a few new ideas as well.

Friday, May 11, 2012

Fennel and Carrot Soup

My daughter wanted to try fennel. We bought a bulb, or a stalk of it, and then it sat in the fridge for awhile. Here's what we finally did with it:

1 bulb fennel (we didn't use the fronds, but I think you could)
1/2 pound or so carrots (we used some kind of dried up ones that had gotten pushed to the back of the crisper)
1 sweet potato
Several ribs celery (again, this was available so we threw it in there)
1 small onion
1 apple or pear (soft ones that nobody will eat raw)

Chop it all up, throw it in a pot with enough water to cover, and simmer until carrots are soft. A Tablespoon of Better Than Boullion can be added, as can parsley, dill, or fennel fronds. Immersion blend until smooth. Salt & pepper to taste.