Oatmeal Sub

[Ouizoid]

I know this should probably go in the recipe section, but I wanted some feedback from the SB veterans. I am in P2 and love oatmeal--but have problems with hunger no matter what I do--add protein, add fat--yada yada. I found this recipe on another board and tweaked it:

3 Tbs flaxseed meal
1/4 C TVP (the bigger the grain the better)
1/2 scoop LC whey protein powder
Water and your sweetener of choice

nuke this at 70 percent, stopping and stirring a couple of times--I find with my micro 1.5 minutes is great--this is really quite indistinguishable from Oatmeal--it is the combo of tvp and flaxmeal that gives it that oatmeal texture--I have had flaxmeal hot cereal before, but this is superior. I add some berries and walnuts (altho then you are exceeding your nut allowance for the day), a little FF half n half, and most of the time, I am too full for a midmorning snack.--

[RedRox]

Well without the berries there are virtually no carbs at all. So I'd just try to find some balance there as well with fruit and/or veggies. But I could see why you wouldn't be hungry with it! (FWIW, I overeat my nut/seed allowance every day! I don't recommend that as a general rule, but if you can still lose or maintain, I don't see anything wrong with it. Flax and walnuts are both great for your heart health.)

[lilbitrsweet]

Sorry, but I am new & can't figure out what TVP is. Is this recipe Phase 1 friendly? Thanks

[RedRox]

TVP=Textured Vegetable Protein.

Textured Vegetable Protein, a food product made from soybeans, has a long shelf life (at least 1 year when stored properly) and serves as a food source for many public school breakfast and lunch programs as a meat extender. Textured Vegetable Protein is economical, an excellent source of fiber, and nutritional. The oil is removed from the bean and ground into a flour which can be formed into different shapes and textures and fortified to meet specific nutritional requirements. One ounce of Textured Vegetable Protein (when hydrated) is equivalent to approximately 3 ounces of meat. Most "bacon' bits used for salads and potatoes are made of Textured Vegetable Protein. Many 'vegetarian' burger, hot dog, chili, or sausage products use Textured Vegetable Protein as the meat substitute. Textured Vegetable Protein also makes a perfect meat substitute for soups. Other popular uses for Textured Vegetable Protein include pizza toppings and taco meat.

source: Textured Vegetable Protein

Yes it should be P1 friendly depending on what is in the LC whey protein powder, but the flax uses up your nut/seed allowance for the day.