Dr. McDougall’s Meal Plan Day 2 (Breakfast and Lunch Only)

So we are on Day 2. Last night, I had a portion controlled dinner including thai curry seitan with grains that was just so yummy and 350 calories so definitely staying on track! I wasn’t sure I could do it with leftover pie in the house but I did ūüôā .Today we started the day off with the Organic Maple Whole Grain Oatmeal. I figured this was a safe bet. Everyone loves simple oatmeal with maple syrup. I, as a New Englander, have that stuff running through my veins after a childhood of nothing but that for breakfast every morning in the winter and my grandmother would put a splash of milk on top to cool it down. Who knew then I was allergic?

That being said. Let’s analyze Day 2!

 

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Breakfast: Organic Maple Whole Grain Oatmeal (GF)

Day 2 started out challenging because I was STARVING by the time I got to work. I had a hot coffee and my oatmeal and put in a splash less boiling water and the oatmeal came out freaking perfect! Fluffy with a chew and awesome. I loved the maple flavor. it didn’t taste fake or artificial like a fake sweetener. I got full less than halfway through and I take into account not only the heat of my office window but the coffee and oatmeal being hot as well. The oatmeals are just so filling I am not sure what this company does but its magical. I was still picking away at it an hour later because I was full but wanted to stay that way all day. Definitely a winner, I think I liked it more than the apple.

 

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Lunch: Curry Almond Brown & Wild Rice Salad

FYI this is not a cold salad. This is a hot bowl of rice unless you choose to refrigerate it later which honestly sounds just as good as when I ate it hot but would take longer at work and well I am hungry by lunch. This meal is super filling and amazingly delicious. I loved the light curry flavor and the surprise sweetness when I would get a piece of dried fruit or crunch an almond. Sooo yummy. I wish I ordered more of these now so I could but some in the fridge as snacks. We are going away this weekend and this would’ve been the perfect food for lunch stops. I can’t eat much at those roadside places and honestly I don’t even want to because who wants a belly ache of burgers and fries on a long drive? Not me. The downside of this meal is only 1 thing. The smell of the curry may linger on your hands if you get some on you. Which I did. Because I am a mess. It gets a little strong later in the day and you have to wash your hands a few times. Otherwise enjoy the curry goodness. This was delicious!

 

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Overall? A huge win today for the BRUNCH period of my day. I was very surprised and floored by how good this food is and I felt full all day at work. Usually I nibble away at snacks. So happy ūüôā

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Food is Love.

The Hippie Gypsy

Banana Bread Bars

There are very few things that can make me feel¬†as cozy as banana bread. My mom would make it all the time when I was a kid (and would even bring it to my dorm in college sometimes). Saving up all the brown bananas we didn’t eat in time and putting them in the freezer. When she had enough she would make the whole house smell like heaven and it was hard to keep us back long enough for the banana bread to cool so she could cut a slice for my brother and I. My grandmother would cozy up next to me with some tea and her banana bread and on those chilly fall days we would watch infomercials and old movies at my parents house. So when I got a tweet on Twitter the other day from a follower that wanted to use up some Chia seeds I thought what better way than to give out my banana bread bars recipe! The recipe is easy and just requires dumping everything in a bowl and mixing and then placing it in the oven. The weather was cool over the weekend so I made a batch as a breakfast snack for my husband and I this week. They were also snacked on by both my parents yesterday while we continued mounting new things to the walls of my new house.¬† Note: I bribe family and friends with dinner and¬†snacks for free labor ūüôā¬†

 

banana bread bars done

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Banana Bread Bars

 

Ingredients:

(3) Bananas (overripe and brown is best)

1 1/2 cup Quick Oats

1 tsp tapioca granulated

2 tbsp chia seeds

1/4 cup of Raw Agave Syrup/Nectar

1/4 cup raw unsalted pistachios

1/4 cup shredded sweetened coconut

1/4 cup chopped pecans

1/4 cup white chocolate chips (I use Lieber’s White Decorative Chips)

Spectrum Coconut Oil Spray for pan

 

banana bread bars ingredients

 

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Preparation:

  • Place white chips, nuts, seeds, coconut, and tapicoa in a medium mixing bowl and stir until combined.
  • Add quick oats. Stir until combined.
  • Add bananas (i ususally microwave frozen bananas for 1 minute and then add them). Mix until thick adn well combined throughout.
  • Add agave and fold in.

banana bread raw mix 1   banana bread raw mix 2   banana bread raw mix with oats   banana bread raw mix with banana   banana bread raw mix with agave

 

Cook!

  • Preheat oven to 350 degrees.
  • Spray a bread pan with coconut oil.
  • Place bar mixture into bread pan and pat flat with spatula.
  • Bake for 30-40minutes until the sides turn brown and the center is firm tot he touch.
  • Cut into 6 bars and serve after cooled about 15-30minutes.
  • Enjoy!

 

banana bread raw mix patted flat   banana bread raw mix in pan   banana bread bars done

 

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WW Points: 8pts per bar.

 

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XOXOX,

 

The Hippie Gypsy

 

 

Two Ingredient Oatmeal Cookies

So to keep the theme of fast recipes with leftovers… I came across this recipe from a former coworker who found it on another site and thought it was too good to be true. It was a 2 ingredient cookie (3 or 4 if you add some good stuff). I had two containers of half used quick oats and a quarter of a bag of vegan chocolate chips because my husband sneaks chocolate when I am not around, and of course at least 5 or 6 frozen brown bananas in my freezer just in case! I always keep them around because my step kids love banana pancakes. So whenever I don’t finish a bunch in the freezer one or two will go! This was the prefect recipe that I will make again and again because it is so easy and dare I say healthy! My husband thinks it needs more sugar. But I just told him to go snack on the fudge from yesterday :). Eat up!

cookies cooled

NOTE: The original recipe was on The Burlap Bag¬†and my friend’s blog is Organic Glory. So take a looksy!

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RECIPE: Vegan Oatmeal Cookies

(2) Overripe Brown Bananas

1 cup Quick oats

Optional: Vegan Chocolate Chips, Walnuts, etc.

oats

Mash the bananas into the quick oats and then mix in any optional toppings.

silpat

Place on a cookie sheet with either a silpat or parchment, it will stick and be messy otherwise.

cookies on silpat

Bake at 350degrees for 15minutes.

cookies close up

Eat and Enjoy!

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XOXOX, The Hippie Gypsy