Volume Eaters Thread
Replies
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haha true!
Volume wise it fills my 1.5 quart mixing bowl almost to the very top, you will get more volume by adding the xanthan gum though
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haha true!
Volume wise it fills my 1.5 quart mixing bowl almost to the very top, you will get more volume by adding the xanthan gum though
Muah! Thank you. Can't believe I didn't try this...though I kinda did the other day, but there was a lot of yogurt in it. That probably weighed it down.0 -
Aww you are so welcome! I just wish I discovered it sooner, its a game changer for me. And as much of a pain as it is to clean the blender.. worth it!1
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@nowine4me here is the vid that taught me. The xantham gum is optional, I don't use it because I get tremendous volume without it and I think it gives it more of an ice cream texture without it too.
https://www.youtube.com/watch?v=fqT4lOyxgR4
Eat it immediately, I do not freeze. If you think it makes way too much for you, just halve the recipe next time but yeah.. its a lot!
I don't remember her exact amounts but here's mine in the order I add to the blender:
65mils of sugar free pancake syrup (17 cals)
145 mils of unsweetened vanilla almond milk (18 cals)
tiny splash of imitation vanilla extract (2 cals?)
8 drops of liquid sucralose (0 cals)
entire tray of ice cubes
Blend all of that until the ice is crushed up, scrape down the sides of the blender with a spatula.
Add 28g of Quest salted caramel (100 cals)
Blend on high for 1 minute. Stop and stir a little, and scrape down the sides of the blender again. Blend for another 10-20 seconds. Once it rises and thickens really nicely its done.
Have a giant mixing bowl ready, like a really big one haha and an oven mitt to set the bowl on so your hand doesn't freeze while you eat it
I top with about 15 mils more syrup (3 cals) and 3 crushed up chocolate stauffer's animal crackers (24 cals)
165 cals and 23g protein.
Thanks for posting the recipe!
I'll try once I get through my Edy's Slow Churned Pumpkin Pie & Yogurt Cappuccino Chip & Turkey Hill Party Cake.
I'm hoping it will make the Optimum Nutrition Birthday Cake flavor I bought taste more decent.0 -
ON Birthday cake would probably be pretty good! I would be tempted to top that bad boy with sprinkles
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I need to make a trip to GNC to get some sample packs of the Quest Cookies 'n' Cream to make it, because that sounds like it would be really good.2
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@nowine4me here is the vid that taught me. The xantham gum is optional, I don't use it because I get tremendous volume without it and I think it gives it more of an ice cream texture without it too.https://www.youtube.com/watch?v=fqT4lOyxgR4
Eat it immediately, I do not freeze. If you think it makes way too much for you, just halve the recipe next time but yeah.. its a lot!
I don't remember her exact amounts but here's mine in the order I add to the blender:
65mils of sugar free pancake syrup (17 cals)
145 mils of unsweetened vanilla almond milk (18 cals)
tiny splash of imitation vanilla extract (2 cals?)
8 drops of liquid sucralose (0 cals)
entire tray of ice cubes
Blend all of that until the ice is crushed up, scrape down the sides of the blender with a spatula.
Add 28g of Quest salted caramel (100 cals)
Blend on high for 1 minute. Stop and stir a little, and scrape down the sides of the blender again. Blend for another 10-20 seconds. Once it rises and thickens really nicely its done.
Have a giant mixing bowl ready, like a really big one haha and an oven mitt to set the bowl on so your hand doesn't freeze while you eat it
I top with about 15 mils more syrup (3 cals) and 3 crushed up chocolate stauffer's animal crackers (24 cals)
165 cals and 23g protein.
Completely forgot about this. Making this tonight. Vitamix will be busy
I will use xanthum gum and freeze some. See how this turns out once frozen and softened a bit the next day.
Not sure freezing would work. I would expect it to turn into a brick. Not enough fat or sugar to maintain texture.0 -
amusedmonkey wrote: »Not sure freezing would work. I would expect it to turn into a brick. Not enough fat or sugar to maintain texture.
I think so as well but xanthum gum might help, plus allowing it to defrost after might work. Without experimenting we will never know
Let us know how it turns out!1 -
I think freezing that "ice cream" would be hard because there's not much/any fat. I'd say if you try, keep going to the freezer and giving it a little stir. Or at least check it after 45 min.1
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I would not have high expectations for freezing it. It's basically a protein shake made into ice cream. The syrup gives it a nice creamy consistency, but if frozen I don't know what would happen
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I would not have high expectations for freezing it. It's basically a protein shake made into ice cream. The syrup gives it a nice creamy consistency, but if frozen I don't know what would happen
For what it's worth, I tried freezing protein fluff before. I ended up eating it before it froze, but the in-between phase turned into this porous chewy thing.1 -
amusedmonkey wrote: »I would not have high expectations for freezing it. It's basically a protein shake made into ice cream. The syrup gives it a nice creamy consistency, but if frozen I don't know what would happen
For what it's worth, I tried freezing protein fluff before. I ended up eating it before it froze, but the in-between phase turned into this porous chewy thing.
Oh man that sounds awful! Hey we never know until we try 1 -
Mmmm after reading the protein fluff posts I had to make some protein "ice cream" - quest cinnamon crunch protein + little bit of Greek yogurt + almond milk + ice and a tiny bit of graham cracked on top. I don't keep cereal in the house since I will eat an entire box in one sitting, but I think I might be able to control myself if it's the puff cereal shown in that video. I want to get some just for topping on this stuff!0
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meganridenour wrote: »Mmmm after reading the protein fluff posts I had to make some protein "ice cream" - quest cinnamon crunch protein + little bit of Greek yogurt + almond milk + ice and a tiny bit of graham cracked on top. I don't keep cereal in the house since I will eat an entire box in one sitting, but I think I might be able to control myself if it's the puff cereal shown in that video. I want to get some just for topping on this stuff!
I too have trouble moderating cereal and I've been using cereal to top my protein ice cream and I've had no trouble moderating it at all. I don't know if it's the combination or what, because normally I'd be diving into the whole box. I really like these:
They're nice and krispy and you get a lot in a serving.
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meganridenour wrote: »Mmmm after reading the protein fluff posts I had to make some protein "ice cream" - quest cinnamon crunch protein + little bit of Greek yogurt + almond milk + ice and a tiny bit of graham cracked on top. I don't keep cereal in the house since I will eat an entire box in one sitting, but I think I might be able to control myself if it's the puff cereal shown in that video. I want to get some just for topping on this stuff!
Love the photo! oh yeah I can't have a box of Cinnamon Toast Crunch in the house.. its just not an option
The Kamut Puffs are really good! They are one of my favorite high volume for low cal cereals. I really want to try those chocolate Koala Crisps too. 2 -
@nowine4me here is the vid that taught me. The xantham gum is optional, I don't use it because I get tremendous volume without it and I think it gives it more of an ice cream texture without it too.https://www.youtube.com/watch?v=fqT4lOyxgR4
Eat it immediately, I do not freeze. If you think it makes way too much for you, just halve the recipe next time but yeah.. its a lot!
I don't remember her exact amounts but here's mine in the order I add to the blender:
65mils of sugar free pancake syrup (17 cals)
145 mils of unsweetened vanilla almond milk (18 cals)
tiny splash of imitation vanilla extract (2 cals?)
8 drops of liquid sucralose (0 cals)
entire tray of ice cubes
Blend all of that until the ice is crushed up, scrape down the sides of the blender with a spatula.
Add 28g of Quest salted caramel (100 cals)
Blend on high for 1 minute. Stop and stir a little, and scrape down the sides of the blender again. Blend for another 10-20 seconds. Once it rises and thickens really nicely its done.
Have a giant mixing bowl ready, like a really big one haha and an oven mitt to set the bowl on so your hand doesn't freeze while you eat it
I top with about 15 mils more syrup (3 cals) and 3 crushed up chocolate stauffer's animal crackers (24 cals)
165 cals and 23g protein.
omg I am going to try this0 -
Has anyone tried the protein fluff with non dairy powders? Was wondering if it would still get as fluffy or if it needs to be whey/casein powder.0
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I think it has to be whey/casein, not even plain whey. I don't think my soy based powder will fluff.0
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I think I've seen people make fluff with plain whey, but imo, it's best with whey/casein.
Also, not all protein powders work well with it. I tried PES in it and it didn't fluff well at all. And that's a whey/casein blend. I was bummed, because that's their Frosted Chocolate Cupcake is one of the best chocolate protein powders out there.
Quest always does really well for protein fluff and protein ice cream.
Caveat: I have celiac disease and my selection of protein powders is limited because of it. A lot of them are manufactured on shared equipment. I don't have experience with a lot of different brands.
Recommendation: Go for the protein ice cream. It's much better than protein fluff. It's really a lot like soft serve.3 -
Just whipped up a bowl in Quest cookies n cream. Per my blender about 6 cups when its done. Sorry the pics are so huge!
Yup I ate it all and I'm full
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Does anyone else around here make protein fluff? I LOVE it. It's so freaking filling.
https://www.youtube.com/watch?v=oR3Z028prSU
All you need is protein powder, xanthan gum and your choice of low-fat chilled liquid (water, almond milk, diet soda, juice, blended frozen berries, etc.).
It's ridiculously filling for only the calories of your scoop of protein powder. It does make you feel quite bloated though!
I like making chocolate protein fluff with added cocoa powder and almond milk.
I want to make this with my protein powder: Designer Protein LITE in Vanilla Cupcake. Will my protein powder work? Or will it be soupy? I want to make this really light and airy- does anyone have suggestions to make it more fluffy?0 -
GottaBurnEmAll wrote: »I think I've seen people make fluff with plain whey, but imo, it's best with whey/casein.
Also, not all protein powders work well with it. I tried PES in it and it didn't fluff well at all. And that's a whey/casein blend. I was bummed, because that's their Frosted Chocolate Cupcake is one of the best chocolate protein powders out there.
Quest always does really well for protein fluff and protein ice cream.
Caveat: I have celiac disease and my selection of protein powders is limited because of it. A lot of them are manufactured on shared equipment. I don't have experience with a lot of different brands.
Recommendation: Go for the protein ice cream. It's much better than protein fluff. It's really a lot like soft serve.
Hmm...I have only used PES and thought it fluffed well. Maybe others fluff even better....
I have found that a bit of ice when making protein fluff has helped with the...fluff
I'm going to stop trying to write this now because I'm drunk.5 -
That cookies n cream fluff made my mouth water . . . gonna have to try that
I made an awesome huge salad this evening that was SO GOOD. . . in it I put:
about 100 g romaine
1/2 a zucchini (spiralized bc it tastes better that way)
about 100 g strawberries
100g blueberries
1 serving feta cheese
2 Tbsp balsamic vinegar
sliced almonds
1/2 Tbsp olive oil
4 oz cooked chicken
The total was around 550 cals, ginormous and delicious! Would recommend.5 -
Omg y'all sorry to break up the protein fluff talk, but I made the best dinner last night, and there was so much of it!
1 spaghetti squash, 1 zucchini chopped, 1/2 white onion chopped, 3oz mushrooms, 6 pepper jack laughing cow wedges and 4 asiago spinach chicken sausages. I used garlic powder, salt and pepper to season, oh and just a splash of milk for consistency - split between 2 people. HOLY COW IT WAS SO GOOD and it made so much that I couldn't eat all of my half. I don't have the breakdown of the exact calories in front of me but it was under 500 calories for a huge amount (a reasonable person's portion would probably be around 300 calories)11 -
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meganridenour wrote: »Omg y'all sorry to break up the protein fluff talk, but I made the best dinner last night, and there was so much of it!
1 spaghetti squash, 1 zucchini chopped, 1/2 white onion chopped, 3oz mushrooms, 6 pepper jack laughing cow wedges and 4 asiago spinach chicken sausages. I used garlic powder, salt and pepper to season, oh and just a splash of milk for consistency - split between 2 people. HOLY COW IT WAS SO GOOD and it made so much that I couldn't eat all of my half. I don't have the breakdown of the exact calories in front of me but it was under 500 calories for a huge amount (a reasonable person's portion would probably be around 300 calories)
Yummy. Veggies cooked or raw?1 -
meganridenour wrote: »Omg y'all sorry to break up the protein fluff talk, but I made the best dinner last night, and there was so much of it!
1 spaghetti squash, 1 zucchini chopped, 1/2 white onion chopped, 3oz mushrooms, 6 pepper jack laughing cow wedges and 4 asiago spinach chicken sausages. I used garlic powder, salt and pepper to season, oh and just a splash of milk for consistency - split between 2 people. HOLY COW IT WAS SO GOOD and it made so much that I couldn't eat all of my half. I don't have the breakdown of the exact calories in front of me but it was under 500 calories for a huge amount (a reasonable person's portion would probably be around 300 calories)
This sounds really good, but I'm never able to get my Laughing Cow wedges to melt.
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AngryViking1970 wrote: »meganridenour wrote: »Omg y'all sorry to break up the protein fluff talk, but I made the best dinner last night, and there was so much of it!
1 spaghetti squash, 1 zucchini chopped, 1/2 white onion chopped, 3oz mushrooms, 6 pepper jack laughing cow wedges and 4 asiago spinach chicken sausages. I used garlic powder, salt and pepper to season, oh and just a splash of milk for consistency - split between 2 people. HOLY COW IT WAS SO GOOD and it made so much that I couldn't eat all of my half. I don't have the breakdown of the exact calories in front of me but it was under 500 calories for a huge amount (a reasonable person's portion would probably be around 300 calories)
This sounds really good, but I'm never able to get my Laughing Cow wedges to melt.
Mine melt without extra liquid. I just use a rubber spatula and stir on low heat. Break into small pieces first.2 -
meganridenour wrote: »Omg y'all sorry to break up the protein fluff talk, but I made the best dinner last night, and there was so much of it!
1 spaghetti squash, 1 zucchini chopped, 1/2 white onion chopped, 3oz mushrooms, 6 pepper jack laughing cow wedges and 4 asiago spinach chicken sausages. I used garlic powder, salt and pepper to season, oh and just a splash of milk for consistency - split between 2 people. HOLY COW IT WAS SO GOOD and it made so much that I couldn't eat all of my half. I don't have the breakdown of the exact calories in front of me but it was under 500 calories for a huge amount (a reasonable person's portion would probably be around 300 calories)
sounds and looks wonderful.0 -
I looked today and couldn't find laughing cow - its cheese, right? My store has the bag cheese area (like pizza cheese) and fancy cheese area. Also looked near hummus and that kinda stuff.0
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