Need Tips for Days When I am a Bottomless Pit of Hunger
wagnerpe123
Posts: 65 Member
Help! Every once in a while, I have a day like today.
I am literally a bottomless pit of hunger. I eat what I have planned and would normally satisfy me for hours and it's as if I haven't ingested a thing. I'm not thirsty, I'm not bored. I am ravenous.
ALL DAY LONG
What do you do when this happens to you?
I am literally a bottomless pit of hunger. I eat what I have planned and would normally satisfy me for hours and it's as if I haven't ingested a thing. I'm not thirsty, I'm not bored. I am ravenous.
ALL DAY LONG
What do you do when this happens to you?
3
Replies
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I hate these days. I try to drink a ton of water or carbonated beverages, occupy myself (way easier said than done) or else sometimes if I eat something very voluminous yet not super calorie dense like popcorn or whatever I am craving - salty would be popcorn or I like those special K chip things otherwise if sweet I do a bowl of berries or something to try to quell the beast. Hate these days.2
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Where are you in your menstrual cycle? When my appetite spikes up premenstrually, I honor it and eat at maintenance for a few days. Most times I add a snack and have a slightly larger dinner, and/or a treat.
If that's not it, please open your diary - I'd like to take a look at your macros. Please change your Diary Sharing settings to Public: http://www.myfitnesspal.com/account/diary_settings
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If I'm honestly hungry I eat. And I check the calendar...usually I'm fixing to start.1
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I make protein fluff. For 100-200 calories, you might not even be able to finish it.6
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my hormones are all out of whack so i feel like this often. given it takes a lot for me to feel full, lots of broccoli slaw, romaine, cauliflower, hot foods like chili, broths, salads....and of course protein and fat help too.1
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You can buy extremely low calorie noodles (like 15 cals a pack) called konnyaku, konjac or shirataki noodles. You can find them in east asian food stores.You may also be able to find them in health food stores, but they'll be way more expensive than in the asian supermarkets.
You can use those to substitute regular noodles in some dishes if you're really just craving a meal but can't afford the calories. The texture is a bit odd, but you can experiment with different cooking techniques to try to get a decent texture.6 -
Are you getting enough restful sleep?
What do you normally eat as your first meal of the day?
1 -
SophieSmall95 wrote: »You can buy extremely low calorie noodles (like 15 cals a pack) called konnyaku, konjac or shirataki noodles. You can find them in east asian food stores.You may also be able to find them in health food stores, but they'll be way more expensive than in the asian supermarkets.
You can use those to substitute regular noodles in some dishes if you're really just craving a meal but can't afford the calories. The texture is a bit odd, but you can experiment with different cooking techniques to try to get a decent texture.
I eat these almost everyday.
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Could be premenstrual . . . in fact it probably is. I'm in my 40's and my cycles are a bit unpredictable (perimenopause, I believe), but I was up a couple of pounds this morning for no good reason so maybe I'm going to start my period.
Doesn't make me less hungry though.5 -
arditarose wrote: »SophieSmall95 wrote: »You can buy extremely low calorie noodles (like 15 cals a pack) called konnyaku, konjac or shirataki noodles. You can find them in east asian food stores.You may also be able to find them in health food stores, but they'll be way more expensive than in the asian supermarkets.
You can use those to substitute regular noodles in some dishes if you're really just craving a meal but can't afford the calories. The texture is a bit odd, but you can experiment with different cooking techniques to try to get a decent texture.
I eat these almost everyday.
I've not eaten them in quite a while as I've moved in with my mum until I get the keys to my new place in September, and there are no Asian supermarkets round here and buying them online is extortionate.
How do you cook them to get a better texture? Sometimes I find the texture to really ruin the dish, I just can't seem to get it right. (Though don't let that put others off trying, it's all relative to opinions I know some people love it).0 -
arditarose wrote: »I make protein fluff. For 100-200 calories, you might not even be able to finish it.
Did not know this was a thing. I know what I'm doing tomorrow..........2 -
Are you getting enough restful sleep?
What do you normally eat as your first meal of the day?
Normally, I have this for breakfast:
http://www.goodfoodmadesimple.com/our-food/turkey-sausage-bowl/
Today, I had it about two hours earlier than usual because I got up early to go for a walk before it heated up outside. Does starting to eat earlier make you more hungry all day?0 -
VintageFeline wrote: »arditarose wrote: »I make protein fluff. For 100-200 calories, you might not even be able to finish it.
Did not know this was a thing. I know what I'm doing tomorrow..........
Did you look it up? Just FYI it works better with a casein powder, and the xanthan gum is necessary. I really should start making it again. I could shave some calories off of my days.1 -
SophieSmall95 wrote: »arditarose wrote: »SophieSmall95 wrote: »You can buy extremely low calorie noodles (like 15 cals a pack) called konnyaku, konjac or shirataki noodles. You can find them in east asian food stores.You may also be able to find them in health food stores, but they'll be way more expensive than in the asian supermarkets.
You can use those to substitute regular noodles in some dishes if you're really just craving a meal but can't afford the calories. The texture is a bit odd, but you can experiment with different cooking techniques to try to get a decent texture.
I eat these almost everyday.
I've not eaten them in quite a while as I've moved in with my mum until I get the keys to my new place in September, and there are no Asian supermarkets round here and buying them online is extortionate.
How do you cook them to get a better texture? Sometimes I find the texture to really ruin the dish, I just can't seem to get it right. (Though don't let that put others off trying, it's all relative to opinions I know some people love it).
Yeah I eat two bags at once. Like all the time. I don't care about the price. I used to get them at the Japanese grocery store and they were cheaper.
So I rinse, then squeeze the water out, then start dry frying. Since I use the tofu macaroni ones I think they retain more moisture than the typical Japanese noodle without tofu. I will drain them about 3 times throughout the dry frying process to get more water out. I add a couple wedges of laughing cow cheese to make a cheese sauce,then my meat.1 -
wagnerpe123 wrote: »Could be premenstrual . . . in fact it probably is. I'm in my 40's and my cycles are a bit unpredictable (perimenopause, I believe), but I was up a couple of pounds this morning for no good reason so maybe I'm going to start my period.
Doesn't make me less hungry though.
Yes, I have water weight and increased hunger premenstrually. My breakfast usually keeps me full for four hours but premenstrually I'm hungry again earlier.1 -
arditarose wrote: »I make protein fluff. For 100-200 calories, you might not even be able to finish it.
I've never heard of this, but I think I will give it a go. I've never tried protein powder in my life, but I'm always looking for more protein.
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wagnerpe123 wrote: »Are you getting enough restful sleep?
What do you normally eat as your first meal of the day?
Normally, I have this for breakfast:
http://www.goodfoodmadesimple.com/our-food/turkey-sausage-bowl/
Today, I had it about two hours earlier than usual because I got up early to go for a walk before it heated up outside. Does starting to eat earlier make you more hungry all day?
You are stretching out your eating window...so...yes. You automatically have more time between breakfast and lunch right there.0 -
arditarose wrote: »SophieSmall95 wrote: »arditarose wrote: »SophieSmall95 wrote: »You can buy extremely low calorie noodles (like 15 cals a pack) called konnyaku, konjac or shirataki noodles. You can find them in east asian food stores.You may also be able to find them in health food stores, but they'll be way more expensive than in the asian supermarkets.
You can use those to substitute regular noodles in some dishes if you're really just craving a meal but can't afford the calories. The texture is a bit odd, but you can experiment with different cooking techniques to try to get a decent texture.
I eat these almost everyday.
I've not eaten them in quite a while as I've moved in with my mum until I get the keys to my new place in September, and there are no Asian supermarkets round here and buying them online is extortionate.
How do you cook them to get a better texture? Sometimes I find the texture to really ruin the dish, I just can't seem to get it right. (Though don't let that put others off trying, it's all relative to opinions I know some people love it).
Yeah I eat two bags at once. Like all the time. I don't care about the price. I used to get them at the Japanese grocery store and they were cheaper.
So I rinse, then squeeze the water out, then start dry frying. Since I use the tofu macaroni ones I think they retain more moisture than the typical Japanese noodle without tofu. I will drain them about 3 times throughout the dry frying process to get more water out. I add a couple wedges of laughing cow cheese to make a cheese sauce,then my meat.
Unfortunately being a uni student I am on a very strict budget, so price matters a lot for me. Thankfully when I move back to my city there are loads of asian supermarkets and they're only around £1.50 a pack.
So you don't boil them at all? Only out of packet, drain/dry then fry? I've not done that before so I'll definitely give it a go. thank you.
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wagnerpe123 wrote: »arditarose wrote: »I make protein fluff. For 100-200 calories, you might not even be able to finish it.
I've never heard of this, but I think I will give it a go. I've never tried protein powder in my life, but I'm always looking for more protein.
Just order something like Optimum Nutrition CASEIN protein powder, in a flavor you like. It is a very standard well known brand.1 -
SophieSmall95 wrote: »arditarose wrote: »SophieSmall95 wrote: »arditarose wrote: »SophieSmall95 wrote: »You can buy extremely low calorie noodles (like 15 cals a pack) called konnyaku, konjac or shirataki noodles. You can find them in east asian food stores.You may also be able to find them in health food stores, but they'll be way more expensive than in the asian supermarkets.
You can use those to substitute regular noodles in some dishes if you're really just craving a meal but can't afford the calories. The texture is a bit odd, but you can experiment with different cooking techniques to try to get a decent texture.
I eat these almost everyday.
I've not eaten them in quite a while as I've moved in with my mum until I get the keys to my new place in September, and there are no Asian supermarkets round here and buying them online is extortionate.
How do you cook them to get a better texture? Sometimes I find the texture to really ruin the dish, I just can't seem to get it right. (Though don't let that put others off trying, it's all relative to opinions I know some people love it).
Yeah I eat two bags at once. Like all the time. I don't care about the price. I used to get them at the Japanese grocery store and they were cheaper.
So I rinse, then squeeze the water out, then start dry frying. Since I use the tofu macaroni ones I think they retain more moisture than the typical Japanese noodle without tofu. I will drain them about 3 times throughout the dry frying process to get more water out. I add a couple wedges of laughing cow cheese to make a cheese sauce,then my meat.
Unfortunately being a uni student I am on a very strict budget, so price matters a lot for me. Thankfully when I move back to my city there are loads of asian supermarkets and they're only around £1.50 a pack.
So you don't boil them at all? Only out of packet, drain/dry then fry? I've not done that before so I'll definitely give it a go. thank you.
BOIL? No. Moisture is not their friend. Out of packet and rinse, not just drain.0 -
arditarose wrote: »SophieSmall95 wrote: »arditarose wrote: »SophieSmall95 wrote: »arditarose wrote: »SophieSmall95 wrote: »You can buy extremely low calorie noodles (like 15 cals a pack) called konnyaku, konjac or shirataki noodles. You can find them in east asian food stores.You may also be able to find them in health food stores, but they'll be way more expensive than in the asian supermarkets.
You can use those to substitute regular noodles in some dishes if you're really just craving a meal but can't afford the calories. The texture is a bit odd, but you can experiment with different cooking techniques to try to get a decent texture.
I eat these almost everyday.
I've not eaten them in quite a while as I've moved in with my mum until I get the keys to my new place in September, and there are no Asian supermarkets round here and buying them online is extortionate.
How do you cook them to get a better texture? Sometimes I find the texture to really ruin the dish, I just can't seem to get it right. (Though don't let that put others off trying, it's all relative to opinions I know some people love it).
Yeah I eat two bags at once. Like all the time. I don't care about the price. I used to get them at the Japanese grocery store and they were cheaper.
So I rinse, then squeeze the water out, then start dry frying. Since I use the tofu macaroni ones I think they retain more moisture than the typical Japanese noodle without tofu. I will drain them about 3 times throughout the dry frying process to get more water out. I add a couple wedges of laughing cow cheese to make a cheese sauce,then my meat.
Unfortunately being a uni student I am on a very strict budget, so price matters a lot for me. Thankfully when I move back to my city there are loads of asian supermarkets and they're only around £1.50 a pack.
So you don't boil them at all? Only out of packet, drain/dry then fry? I've not done that before so I'll definitely give it a go. thank you.
BOIL? No. Moisture is not their friend. Out of packet and rinse, not just drain.
Thanks I had no idea! The instruction were all in chinese so I couldn't read the instructions! :') and the only way I saw them cooked online by westerners was boiling.0 -
SophieSmall95 wrote: »arditarose wrote: »SophieSmall95 wrote: »arditarose wrote: »SophieSmall95 wrote: »arditarose wrote: »SophieSmall95 wrote: »You can buy extremely low calorie noodles (like 15 cals a pack) called konnyaku, konjac or shirataki noodles. You can find them in east asian food stores.You may also be able to find them in health food stores, but they'll be way more expensive than in the asian supermarkets.
You can use those to substitute regular noodles in some dishes if you're really just craving a meal but can't afford the calories. The texture is a bit odd, but you can experiment with different cooking techniques to try to get a decent texture.
I eat these almost everyday.
I've not eaten them in quite a while as I've moved in with my mum until I get the keys to my new place in September, and there are no Asian supermarkets round here and buying them online is extortionate.
How do you cook them to get a better texture? Sometimes I find the texture to really ruin the dish, I just can't seem to get it right. (Though don't let that put others off trying, it's all relative to opinions I know some people love it).
Yeah I eat two bags at once. Like all the time. I don't care about the price. I used to get them at the Japanese grocery store and they were cheaper.
So I rinse, then squeeze the water out, then start dry frying. Since I use the tofu macaroni ones I think they retain more moisture than the typical Japanese noodle without tofu. I will drain them about 3 times throughout the dry frying process to get more water out. I add a couple wedges of laughing cow cheese to make a cheese sauce,then my meat.
Unfortunately being a uni student I am on a very strict budget, so price matters a lot for me. Thankfully when I move back to my city there are loads of asian supermarkets and they're only around £1.50 a pack.
So you don't boil them at all? Only out of packet, drain/dry then fry? I've not done that before so I'll definitely give it a go. thank you.
BOIL? No. Moisture is not their friend. Out of packet and rinse, not just drain.
Thanks I had no idea! The instruction were all in chinese so I couldn't read the instructions! :') and the only way I saw them cooked online by westerners was boiling.
No no no. lol. Dry fry. You probably won't even need to drain during the frying process. When you hear the noodles start to "squeak"you will know they are done. No directions will tell you to do this. It's just...how you do it lol. No I'm kidding, I looked it up online.3 -
arditarose wrote: »SophieSmall95 wrote: »arditarose wrote: »SophieSmall95 wrote: »arditarose wrote: »SophieSmall95 wrote: »arditarose wrote: »SophieSmall95 wrote: »You can buy extremely low calorie noodles (like 15 cals a pack) called konnyaku, konjac or shirataki noodles. You can find them in east asian food stores.You may also be able to find them in health food stores, but they'll be way more expensive than in the asian supermarkets.
You can use those to substitute regular noodles in some dishes if you're really just craving a meal but can't afford the calories. The texture is a bit odd, but you can experiment with different cooking techniques to try to get a decent texture.
I eat these almost everyday.
I've not eaten them in quite a while as I've moved in with my mum until I get the keys to my new place in September, and there are no Asian supermarkets round here and buying them online is extortionate.
How do you cook them to get a better texture? Sometimes I find the texture to really ruin the dish, I just can't seem to get it right. (Though don't let that put others off trying, it's all relative to opinions I know some people love it).
Yeah I eat two bags at once. Like all the time. I don't care about the price. I used to get them at the Japanese grocery store and they were cheaper.
So I rinse, then squeeze the water out, then start dry frying. Since I use the tofu macaroni ones I think they retain more moisture than the typical Japanese noodle without tofu. I will drain them about 3 times throughout the dry frying process to get more water out. I add a couple wedges of laughing cow cheese to make a cheese sauce,then my meat.
Unfortunately being a uni student I am on a very strict budget, so price matters a lot for me. Thankfully when I move back to my city there are loads of asian supermarkets and they're only around £1.50 a pack.
So you don't boil them at all? Only out of packet, drain/dry then fry? I've not done that before so I'll definitely give it a go. thank you.
BOIL? No. Moisture is not their friend. Out of packet and rinse, not just drain.
Thanks I had no idea! The instruction were all in chinese so I couldn't read the instructions! :') and the only way I saw them cooked online by westerners was boiling.
No no no. lol. Dry fry. You probably won't even need to drain during the frying process. When you hear the noodles start to "squeak"you will know they are done. No directions will tell you to do this. It's just...how you do it lol. No I'm kidding, I looked it up online.
Thanks. I'll give it a go.
Might be a nice pasta change to the spiralized veg alternative.
0 -
SophieSmall95 wrote: »arditarose wrote: »SophieSmall95 wrote: »arditarose wrote: »SophieSmall95 wrote: »arditarose wrote: »SophieSmall95 wrote: »arditarose wrote: »SophieSmall95 wrote: »You can buy extremely low calorie noodles (like 15 cals a pack) called konnyaku, konjac or shirataki noodles. You can find them in east asian food stores.You may also be able to find them in health food stores, but they'll be way more expensive than in the asian supermarkets.
You can use those to substitute regular noodles in some dishes if you're really just craving a meal but can't afford the calories. The texture is a bit odd, but you can experiment with different cooking techniques to try to get a decent texture.
I eat these almost everyday.
I've not eaten them in quite a while as I've moved in with my mum until I get the keys to my new place in September, and there are no Asian supermarkets round here and buying them online is extortionate.
How do you cook them to get a better texture? Sometimes I find the texture to really ruin the dish, I just can't seem to get it right. (Though don't let that put others off trying, it's all relative to opinions I know some people love it).
Yeah I eat two bags at once. Like all the time. I don't care about the price. I used to get them at the Japanese grocery store and they were cheaper.
So I rinse, then squeeze the water out, then start dry frying. Since I use the tofu macaroni ones I think they retain more moisture than the typical Japanese noodle without tofu. I will drain them about 3 times throughout the dry frying process to get more water out. I add a couple wedges of laughing cow cheese to make a cheese sauce,then my meat.
Unfortunately being a uni student I am on a very strict budget, so price matters a lot for me. Thankfully when I move back to my city there are loads of asian supermarkets and they're only around £1.50 a pack.
So you don't boil them at all? Only out of packet, drain/dry then fry? I've not done that before so I'll definitely give it a go. thank you.
BOIL? No. Moisture is not their friend. Out of packet and rinse, not just drain.
Thanks I had no idea! The instruction were all in chinese so I couldn't read the instructions! :') and the only way I saw them cooked online by westerners was boiling.
No no no. lol. Dry fry. You probably won't even need to drain during the frying process. When you hear the noodles start to "squeak"you will know they are done. No directions will tell you to do this. It's just...how you do it lol. No I'm kidding, I looked it up online.
Thanks. I'll give it a go.
Might be a nice pasta change to the spiralized veg alternative.
I like it better than the veg yeah1 -
I usually just wait it out--it almost always settles down in a few days. I've tried feeding that bottomless pit, and there really is no reasonable calorie amount that helps me. If it lasts too long, I reduce my carbs and make sure I am getting enough protein, fiber, and fat.0
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Tons and tons of veggies. When I'm starving, I can eat a whole bag of frozen vegetable stirfry all by myself without making a huge dent in my calories. There's lots of low-calorie seasonings you can add, too, like sriracha and low-sodium soy sauce, or Italian herbs with lemon. Add some protein, too, if you're really ravenous, like chicken or lean beef.3
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Drink water, calorie free drinks or eat zero calorie jelly.2
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I had that last montha few days before my TOM, I was completely ravenous and going crazy.
I went for a walk so that I wasn't idly able to eat anything and that solved the problem, otherwise try fill up on things like salad greens, cucumber, low-calorie jelly etc. that you can eat a ton of and not blow your calories.1 -
arditarose wrote: »VintageFeline wrote: »arditarose wrote: »I make protein fluff. For 100-200 calories, you might not even be able to finish it.
Did not know this was a thing. I know what I'm doing tomorrow..........
Did you look it up? Just FYI it works better with a casein powder, and the xanthan gum is necessary. I really should start making it again. I could shave some calories off of my days.
I'm going to try to do this. I've seen videos and I know people that eat it, so I really have to get on it. I have a stand mixer that I barely even use, so that should make it easier.
As for the noodles, I want to try them so badly but every brand I've seen thus far as calcium sulfate in it which means if I eat it I will break out in huge painful hives. Maybe I should go the zucchini noodle route, as I've never even cared much for real noodles/pasta to begin with.0 -
It's definitely TOM related for me. I tend to listen to my body but ensure I eat lots of nutrient-dense foods. I also like to eat a bunch of caramel rice cakes, as they're only 50 calories each and they're quite filling yet satisfy that crunchy-sweet-salty craving I usually have.1
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