Volume Eaters Thread
Replies
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Breakfast ice cream fluff. Quest cinnamon crunch with Cinammon Toast Crunch cereal topper! Great with a hot cup of coffee.6 -
@maisiba Glad you got it to work! Soft serve is pretty much exactly what it is, and you have to eat it fast before it melts. Here is my Shamrock ice cream before adding the Reddi whip and you can see the consistency is very soft serve and the edges start to melt quickly so I eat around the outside first. (nom! That's kinda my fav part)
Since your food processor is taking so long to crush the ice here's a suggestion for you. You could try making it, then freezing it a short while, then putting it back into your food processor and re blending. You might get a better result that way?
I was searching for tips and I came across that here:
http://www.thekitchn.com/video-how-to-make-ice-cream-in-a-food-processor-171649
Might be worth a try!
@amusedmonkey That sounds really good, I'm glad you were not disappointed! Out of curiosity, in your industrial blender do you have the same problem if you add the liquids, then pp, then ice last?
@nowine4me I love all your ice cream photos! You inspire me to try new toppings and flavors. That cinnamon crunch has me fanning myself
Where do you find the cocoa nibs? In the candy or baking aisle?
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I am definitely a volume eater. I just made some meatballs in marinara sauce and butternut squash noodles. I ate 12 meatballs and 208 grams of squash. I don't play around. I'm also down 94 lbs. I'd rather have 2 large meals a day than 4-6 small ones.
@mij140 I've done zucchini noodles, but never tried to Spiralizer butternut. Looks fantastic. Do you steam/boil it before adding the sauce, or is it raw?
@ElvenToad I order the nibs from Amazon, they don't carry them at my grocery store. But they would have them at TJ's or Whole Foods. Probably with the baking chocolate.3 -
@amusedmonkey That sounds really good, I'm glad you were not disappointed! Out of curiosity, in your industrial blender do you have the same problem if you add the liquids, then pp, then ice last?
Yes, anything that makes the consistency thicker than a thick shake doesn't work and makes the blades spin in a bubble. I could probably go as thick as a very very soft serve if I just pulse. It's sad because it's capable of bringing things to very smooth consistency (barely any pulp making tomato sauce without peeling tomatoes) so one would think it would be perfect for smooth ice cream. I wish it had a speed control.2 -
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Tried to add some legit nutrition to my breakfast fluff today. Base is ice, almond milk, sugar free maple syrup and Quest salted caramel. Then I added a zuchinni shredded with a box grater and overnight oats made with chia seeds and goji berries. It's topped with Ezikiel sprouted grain cereal. Came in at about 300 cals with decent macros 50/20/30.
Afternoon fluff will be eclipse-themed! Moon Pies are sold out across the state. I'm in the path of total darkness.8 -
I eat volume foods for lunch as it keeps me from snacking at work. Lately I trade between salads, and stirfry. Do you eat the same thing every week or buy depending what is on sale at the grocery store?
mij140- your butternut squash pasta looks wonderful. Did you spiralize it yourself?3 -
amusedmonkey wrote: »
@amusedmonkey That sounds really good, I'm glad you were not disappointed! Out of curiosity, in your industrial blender do you have the same problem if you add the liquids, then pp, then ice last?
Yes, anything that makes the consistency thicker than a thick shake doesn't work and makes the blades spin in a bubble. I could probably go as thick as a very very soft serve if I just pulse. It's sad because it's capable of bringing things to very smooth consistency (barely any pulp making tomato sauce without peeling tomatoes) so one would think it would be perfect for smooth ice cream. I wish it had a speed control.
Gotcha, yeah it sounds like an awesome blender even so. Pulsing might work better to help keep that powerful vortex bubble from forming. I never would have thought that having too powerful of a blender would be bad for making ice cream either
And thanks for the info @nowine4me! How did the breakfast fluff taste with the oats and other tidbits mixed in?0 -
mij140 - I love zucchini noodles- but they get so watery- do you have that problem with the butternut squash noodles- I have seen carrot and sweet potato noodles- but I know they will not be as low calorie as the squash or zucchini. do you have problems with your veggie noodles being watery?
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Bento snacks ready for tomorrow! Supper will be a giant taco salad topped with a wee bit of crushed Doritos and Fage for sour cream. I use meatless crumbles, black beans and low sodium taco seasoning with a bunch of onion and peppers over a pile of romaine.13 -
Today I had 500 grams (will at least make 2.5 servings) of Turkey Burger, a can of Del Monte Tomatoes/Onions/green peppers, & one can of Pace's Red Enchilada Sauce. If I had more calories left I would've put some cheese on it, but I'm someone that almost always needs dessert & to eat my morning snack protein bar. Still tasted decent without it at least.
Also thanks to whoever suggested Beano, because the past few weeks have been unbearable for me with trapped gas due to eating cauliflower rice & beans.3 -
What I made for lunch the next three days.
Has a box of Innovasian Orange Chicken, Zatarain's New Orleans Rice Pilaf, one whole bag of Birds Eye Steamfresh Peas, & two cans of Bush Chili Beans Mild Chili Sauce.4 -
Vanilla ice cream full with warm grilled peaches and a sprinkle of graham cracker crumbs. Next time I'll add a splash of bourbon and see if it works.
And wanted to share my new favorite snack. It's my riff on ants on a log....
Long skinny planks of zuchinni with dollops of cottage cheese and shelled pistachios with lots of salt and pepper. Crunchy, chewy and filling!6 -
I'm a volume eater from way back. My current staple is cauliflower rice. I usually eat a huge plate of it, stir fried with onion. Add some oven roasted eggplant and red peppers, and toss in some sort of meat (usually chicken thigh or pork).
Thanks to this thread I tried protein ice cream for the first time. I'm in love!
My latest concoction was with mango:
- 21 grams vanilla whey PP
- 4 oz. skim milk
- 140 grams frozen mango chunks
- dash cinnamon
- 10 grams greek cream cheese
- 1 cup crushed ice
I topped it with a little whip cream and 15 grams of Fiber One for sprinkles. Yummy breakfast treat!
Yesterday I made the same, but replaced the mango with frozen pineapple chunks. Delish!
I also tried protein fluff. It was OK, but a little too....room temperature.
I love all the food ideas I get from these forums.
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I'm going to try something different with the protein ice cream tonight, and I'll report back. I'm going to use pumpkin, pumpkin pie spice and a little yogurt and water (instead of the almond milk). I might add chia seed because I love pumpkin chia pudding.
If I had thought ahead, I could have bought some gluten free graham crackers to crush and sprinkle on top for pumpkin pie ice cream!
I was thinking that someone who likes pumpkin spice lattes could even try to make a PSL ice cream by using coffee ice cubes.
I don't' like coffee or I would be trying that.5 -
GottaBurnEmAll wrote: »I'm going to try something different with the protein ice cream tonight, and I'll report back. I'm going to use pumpkin, pumpkin pie spice and a little yogurt and water (instead of the almond milk). I might add chia seed because I love pumpkin chia pudding.
If I had thought ahead, I could have bought some gluten free graham crackers to crush and sprinkle on top for pumpkin pie ice cream!
I was thinking that someone who likes pumpkin spice lattes could even try to make a PSL ice cream by using coffee ice cubes.
I don't' like coffee or I would be trying that.
Sounds great! Interested to hear how it turns out.
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Yesterday I finally made some protein fluff. We have regular unflavored protein powder so it didn't taste too good but I ate it & will look into buying some good flavored powder in the future. My volume eating lately consists of making a very large salad with my regular amounts of protein, cheese etc in it, but all that lettuce sure fills me up1
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Speaking of salads, I can eat them again! It was the xanthan gum in the salad dressing that was the problem, not the salad itself.
So far, I've been fine as long as I don't use commercial salad dressing on my salads. I'm so happy!!!!! I can eat some raw veggies again!!!!!!
For my main meal today, I had a big salad with spring mix tossed with tomatoes and zucchini, some brown rice, cottage cheese and dressed with lemon juice and olive oil. The cottage cheese makes everything creamy and is my protein source. Very, very filling meal. I might have served myself out of a mixing bowl...
I made the pumpkin ice cream, it came out great! I topped it with some more maple syrup. Yum!12 -
GottaBurnEmAll wrote: »Speaking of salads, I can eat them again! It was the xanthan gum in the salad dressing that was the problem, not the salad itself.
So far, I've been fine as long as I don't use commercial salad dressing on my salads. I'm so happy!!!!! I can eat some raw veggies again!!!!!!
For my main meal today, I had a big salad with spring mix tossed with tomatoes and zucchini, some brown rice, cottage cheese and dressed with lemon juice and olive oil. The cottage cheese makes everything creamy and is my protein source. Very, very filling meal. I might have served myself out of a mixing bowl...
I made the pumpkin ice cream, it came out great! I topped it with some more maple syrup. Yum!
That makes me very happy for you. It made me feel sad for you imagining how life is without raw vegetables but I didn't voice it. I'm glad this has been resolved, you deserve the best.4 -
GottaBurnEmAll wrote: »Speaking of salads, I can eat them again! It was the xanthan gum in the salad dressing that was the problem, not the salad itself.
So far, I've been fine as long as I don't use commercial salad dressing on my salads. I'm so happy!!!!! I can eat some raw veggies again!!!!!!
For my main meal today, I had a big salad with spring mix tossed with tomatoes and zucchini, some brown rice, cottage cheese and dressed with lemon juice and olive oil. The cottage cheese makes everything creamy and is my protein source. Very, very filling meal. I might have served myself out of a mixing bowl...
I made the pumpkin ice cream, it came out great! I topped it with some more maple syrup. Yum!
Wonderful.
Glad you can eat salads again.0 -
amusedmonkey wrote: »GottaBurnEmAll wrote: »Speaking of salads, I can eat them again! It was the xanthan gum in the salad dressing that was the problem, not the salad itself.
So far, I've been fine as long as I don't use commercial salad dressing on my salads. I'm so happy!!!!! I can eat some raw veggies again!!!!!!
For my main meal today, I had a big salad with spring mix tossed with tomatoes and zucchini, some brown rice, cottage cheese and dressed with lemon juice and olive oil. The cottage cheese makes everything creamy and is my protein source. Very, very filling meal. I might have served myself out of a mixing bowl...
I made the pumpkin ice cream, it came out great! I topped it with some more maple syrup. Yum!
That makes me very happy for you. It made me feel sad for you imagining how life is without raw vegetables but I didn't voice it. I'm glad this has been resolved, you deserve the best.GottaBurnEmAll wrote: »Speaking of salads, I can eat them again! It was the xanthan gum in the salad dressing that was the problem, not the salad itself.
So far, I've been fine as long as I don't use commercial salad dressing on my salads. I'm so happy!!!!! I can eat some raw veggies again!!!!!!
For my main meal today, I had a big salad with spring mix tossed with tomatoes and zucchini, some brown rice, cottage cheese and dressed with lemon juice and olive oil. The cottage cheese makes everything creamy and is my protein source. Very, very filling meal. I might have served myself out of a mixing bowl...
I made the pumpkin ice cream, it came out great! I topped it with some more maple syrup. Yum!
Wonderful.
Glad you can eat salads again.
Thank you both!0 -
Not volume per se, but the Dominos gluten free vegetarian pizza is delicious. It's the only place that delivers to my house and it's pouring rain out. I'm not gluten-sensitive, just picked it for the low calories. 400 for half a 10" pizza. Feeling pretty satisfied.8 -
How do you stay consistent and true to yourself? I have been eating a "standard" extremely unhealthy diet and worse for most of high school (lots of fast food and candy ironically sandwiching a health nut period while I was an athlete). For the last year, I have been vegetarian but still not too healthy. Vegan for 5 months. STILL unhealthy. I have a week usually of volume eating (3 heads of kale, while cauliflower, 30 strawberries, etc.), but then I go right back to skipping meals and then binge eating *kitten*. Any suggestions? Also, any tips on shopp no as a volume eater for a poor college student?!0
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A tip for oil dressing, if you have access to unrefined sunflower oil the flavor is amazing for salads and strong, a little bit goes a long way. I love adding it to a simple tomato and onion salad.5
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This is my volume eating meal for the next five lunches.
It included 51.30 ounces of Great Value boneless chicken breast, 352 grams of Green Giant's Fire Roasted Tri-Color Peppers, 957 grams of Hanover's Petite Broccoli Florets (whole bag), 451 grams of Chi-Chi's (one whole jar basically) Mild Pineapple Salsa, & 534 grams of Birds Eye Steamfresh veggie made cauliflower rice in a lightly sauced with roasted garlic flavor (two whole bags).
Made about 586 grams a serving.
It made me laugh that I had to throw the finished product in a gallon sized Blue Bunny ice cream container to weigh out the final product, & then dished it into smaller plastic containers for lunch.8 -
Supper! Also attempting the pumpkin pie ice cream fluff later -- it sounds so good and I'm not even a pumpkin pie fan.
Can't wait to spiralize some butternut too!12 -
I will confess that this didn't even make it into a bowl. Used salted caramel quest, pumpkin pie spice, 100g canned pumpkin, almond milk and sugar freee maple syrup.8 -
If any of you have Grocery Outlets around you mine had ON Pumpkin Pie (not sure if it was Whey or Casein or how close to expiration it was) powder for $14.99 a container.1
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amusedmonkey wrote: »A tip for oil dressing, if you have access to unrefined sunflower oil the flavor is amazing for salads and strong, a little bit goes a long way. I love adding it to a simple tomato and onion salad.
Another oil to use for salads if you want to add some Asian flavour is sesame seed oil. Couple drops go a LONG way.
Sesame oil is bangin. Add a tsp or less of chili oil too for a kick. And soy sauce.3
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