Volume Eaters Thread
Replies
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@GottaBurnEmAll -- if it's just the xantham gum that bothers you, leave it out. It seems to work just as well. As for raw vegetables, that's sad. Sorry. Don't like Cole slaw, but I don't think I could live without salad0
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GottaBurnEmAll wrote: »I can't do fluff any more because xantham gum and I do not get along.
Otherwise, I'd try that lemon/chia version.
One of the bad things about being a volume person and having IBS: I had to come to the sad conclusion this week that raw vegetables and I need to part company.
No more salads. No more veggie trays with ranch/Greek yogurt dip.
I just don't handle them well and haven't for a long time.
I'm going to see if I'm okay with blanched veggies, so maybe I can still do veggies/dip. I will miss salads, though.
And coleslaw. I love coleslaw.
Omg I'm so sad for you
FYI I don't use xanthum gum and my fluff turns out great without!0 -
Oh, the Cinnamon Crunch Protein Fluff (Quest):
Eat this immediately, I halved the portion (its huge) and froze 1/2 right after I made it to see how it freezes. I might half the recipe next time because it's a lot!
I added these amounts but here's mine in the order I add to the mixer (not a blender):
Total: (The entire bowl pictured) - 92 calories
5 Ingredients:
3 teaspoon (from the Spoonable 9.8 oz Jar)-Truvia
calories 0 Total Fat 0Total Carbs 6Protein 0
12 FL OZ (355 mL) Diet Soda-A&w Root Beer
calories 0 Total Fat 0Total Carbs 0Protein 0
0.50 package Whip It Stabilizer for Whipping Cream-Dr. Oetker
calories 20 Total Fat 0Total Carbs 5Protein 0
17 gram Cinnamon Crunch-Quest Nutrition
calories 57 Total Fat 1Total Carbs 3Protein 11
0.25 tsp Xanthan Gum-Bob's Red Mill
calories 15 Total Fat 0Total Carbs 4Protein 0
Blend all of that until the mixture starts to thicken, scrape down the sides of the mixer with a spatula as it is mixing.
Blend on high for 6-8 minutes. Stop and stir a little, and scrape down the sides of the mixer, and repeat. Mix for another 5 minutes. It will thicken very much!
Total:
Nutrition Facts
Servings 1.0 (This is for the ENTIRE bowl)
Amount Per Serving
calories 92
% Daily Value *
Total Fat 1 g 1 %
Saturated Fat 1 g 3 %
Monounsaturated Fat 0 g
Polyunsaturated Fat 0 g
Trans Fat 0 g
Cholesterol 3 mg 1 %
Sodium 336 mg 14 %
Potassium 37 mg 1 %
Total Carbohydrate 17 g 6 %
Dietary Fiber 5 g 19 %
Sugars 1 g
Protein 11 g 23 %
Vitamin A 0 %
Vitamin C 0 %
Calcium 17 %
Iron 1 %
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.
While Mixing It thickened quickly
After I stopped Mixing..you can see its thick on the beaters
After being frozen for about 45mins-hour
I used the giant mixing bowl and then ate out of it Enjoy3 -
Hm. I tried that ice cream recipe and didn't get the volume of a mixing bowl. My fluff gets it but it seemed like you guys were claiming the ice cream one gets that high too. Admittedly, the texture is better than fluff. I must need to perfect it.
I did a caramel snickerdoodle "ice cream". Pretty good.1 -
GottaBurnEmAll wrote: »I can't do fluff any more because xantham gum and I do not get along.
Otherwise, I'd try that lemon/chia version.
One of the bad things about being a volume person and having IBS: I had to come to the sad conclusion this week that raw vegetables and I need to part company.
No more salads. No more veggie trays with ranch/Greek yogurt dip.
I just don't handle them well and haven't for a long time.
I'm going to see if I'm okay with blanched veggies, so maybe I can still do veggies/dip. I will miss salads, though.
And coleslaw. I love coleslaw.
I have IBS too. I think it started when I increased the size and frequency of cold salads and decreased cook veg, now that I think of it...hmm...hm...4 -
GottaBurnEmAll wrote: »I can't do fluff any more because xantham gum and I do not get along.
Otherwise, I'd try that lemon/chia version.
One of the bad things about being a volume person and having IBS: I had to come to the sad conclusion this week that raw vegetables and I need to part company.
No more salads. No more veggie trays with ranch/Greek yogurt dip.
I just don't handle them well and haven't for a long time.
I'm going to see if I'm okay with blanched veggies, so maybe I can still do veggies/dip. I will miss salads, though.
And coleslaw. I love coleslaw.
Try slippery elm powder. It aids in digestive issues, and I've found that it really thickens things. I actually use it as an alternative to xanthan/guar gum when I make my DIY Halo Top.0 -
Hm. I tried that ice cream recipe and didn't get the volume of a mixing bowl. My fluff gets it but it seemed like you guys were claiming the ice cream one gets that high too. Admittedly, the texture is better than fluff. I must need to perfect it.
I did a caramel snickerdoodle "ice cream". Pretty good.
I added "Whip It" by Dr. Oetaker + a little bit of Xanthan Gum. I haven't seen anyone else using the Whip It, but I figured since the Quest only has a little casein I would need more of a thickener to help fluff it up.0 -
pielattes1 wrote: »Hm. I tried that ice cream recipe and didn't get the volume of a mixing bowl. My fluff gets it but it seemed like you guys were claiming the ice cream one gets that high too. Admittedly, the texture is better than fluff. I must need to perfect it.
I did a caramel snickerdoodle "ice cream". Pretty good.
I added "Whip It" by Dr. Oetaker + a little bit of Xanthan Gum. I haven't seen anyone else using the Whip It, but I figured since the Quest only has a little casein I would need more of a thickener to help fluff it up.
Yours is a fluff. My fluff gets that big too.0 -
Hm. I tried that ice cream recipe and didn't get the volume of a mixing bowl. My fluff gets it but it seemed like you guys were claiming the ice cream one gets that high too. Admittedly, the texture is better than fluff. I must need to perfect it.
I did a caramel snickerdoodle "ice cream". Pretty good.
A little trial and error, might need to blend it a little longer.. every blender might be a tad different? Also I get a little less volume if using casein powder, I only get about 4.5 cups when I do ON mint choc chip. Also I have to add a splash more almond milk with the casein powder to get it to blend properly. And ON whey flavors I get a good amount of volume too but I definitely get the most volume with the Quest brands. I noticed a sizeable difference between brands. Quest Salted Caramel always gets the most volume for me for some reason.
uhhhh caramel snickerdoodle? that sounds pretty damn amazing!0 -
GottaBurnEmAll wrote: »I can't do fluff any more because xantham gum and I do not get along.
Otherwise, I'd try that lemon/chia version.
One of the bad things about being a volume person and having IBS: I had to come to the sad conclusion this week that raw vegetables and I need to part company.
No more salads. No more veggie trays with ranch/Greek yogurt dip.
I just don't handle them well and haven't for a long time.
I'm going to see if I'm okay with blanched veggies, so maybe I can still do veggies/dip. I will miss salads, though.
And coleslaw. I love coleslaw.
So sorry your having such a rough time0 -
@GottaBurnEmAll -- if it's just the xantham gum that bothers you, leave it out. It seems to work just as well. As for raw vegetables, that's sad. Sorry. Don't like Cole slaw, but I don't think I could live without salad
Is this fluff or ice cream? I haven't bothered with fluff since I started making the protein ice cream since I like the ice cream much better. I never tried the fluff without the gum before.
I make the ice cream without the xantham all the time.
It's just the idea of chia fluff sounds intriguing.0 -
It was "ice cream". The blender doesn't work for me, so I use my food processor. It only holds a half batch -- so 1/2 scoop quest, XL cup ice crushed ice cubes and 1/3 (or so) almond milk. Today I'm doing salted caramel with some crushed pretzels on top and/or mint Chocolate chip. Can't get enough of this stuff.2
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Oh, awesome. I'm definitely going to try lemon/chia ice cream.0
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Hm. I tried that ice cream recipe and didn't get the volume of a mixing bowl. My fluff gets it but it seemed like you guys were claiming the ice cream one gets that high too. Admittedly, the texture is better than fluff. I must need to perfect it.
I did a caramel snickerdoodle "ice cream". Pretty good.
What ingredients did you use for the caramel snickerdoodle flavor? That sounds gooood.
I almost bought Walden farms syrup for the first time the other day but I was afraid it would be gross and I would've wasted $4 so I put it back.
Last time I got a super low calorie syrup (chocolate, some off brand), it was so disgusting and chemical tasting. I threw it out. I think I'm traumatized from that now.0 -
meganridenour wrote: »Hm. I tried that ice cream recipe and didn't get the volume of a mixing bowl. My fluff gets it but it seemed like you guys were claiming the ice cream one gets that high too. Admittedly, the texture is better than fluff. I must need to perfect it.
I did a caramel snickerdoodle "ice cream". Pretty good.
What ingredients did you use for the caramel snickerdoodle flavor? That sounds gooood.
I almost bought Walden farms syrup for the first time the other day but I was afraid it would be gross and I would've wasted $4 so I put it back.
Last time I got a super low calorie syrup (chocolate, some off brand), it was so disgusting and chemical tasting. I threw it out. I think I'm traumatized from that now.
I can't handle super low calorie chocolate syrup, but the Hershey's Lite Syrup is pretty indistinguishable from regular Hershey's syrup for half the calories. It's what I use.1 -
I ordered a sampler of this brand of Snickerdoodle-- well, I actually ordered one of every flavor. It gets good reviews for making protein ice cream. It's a whey/casien combo.
https://pescience.com/select-protein
PS - the syrup (of any flavor) is for added sweetness, but not required to get it to fluff.2 -
so...the protein fluff...is it a whipped texture, or firmer like an ice cream? I don't like the texture of mousse, and whipped cream type items, but if the fluff is creamier I'd def give it a go...looks delicious!0
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The protein ice cream is creamy.
Protein fluff is marshmallowy and you wouldn't like it.2 -
pielattes1 wrote: »Oh, the Cinnamon Crunch Protein Fluff (Quest):
Eat this immediately, I halved the portion (its huge) and froze 1/2 right after I made it to see how it freezes. I might half the recipe next time because it's a lot!
I added these amounts but here's mine in the order I add to the mixer (not a blender):
Total: (The entire bowl pictured) - 92 calories
5 Ingredients:
3 teaspoon (from the Spoonable 9.8 oz Jar)-Truvia
calories 0 Total Fat 0Total Carbs 6Protein 0
12 FL OZ (355 mL) Diet Soda-A&w Root Beer
calories 0 Total Fat 0Total Carbs 0Protein 0
0.50 package Whip It Stabilizer for Whipping Cream-Dr. Oetker
calories 20 Total Fat 0Total Carbs 5Protein 0
17 gram Cinnamon Crunch-Quest Nutrition
calories 57 Total Fat 1Total Carbs 3Protein 11
0.25 tsp Xanthan Gum-Bob's Red Mill
calories 15 Total Fat 0Total Carbs 4Protein 0
Blend all of that until the mixture starts to thicken, scrape down the sides of the mixer with a spatula as it is mixing.
Blend on high for 6-8 minutes. Stop and stir a little, and scrape down the sides of the mixer, and repeat. Mix for another 5 minutes. It will thicken very much!
Total:
Nutrition Facts
Servings 1.0 (This is for the ENTIRE bowl)
Amount Per Serving
calories 92
% Daily Value *
Total Fat 1 g 1 %
Saturated Fat 1 g 3 %
Monounsaturated Fat 0 g
Polyunsaturated Fat 0 g
Trans Fat 0 g
Cholesterol 3 mg 1 %
Sodium 336 mg 14 %
Potassium 37 mg 1 %
Total Carbohydrate 17 g 6 %
Dietary Fiber 5 g 19 %
Sugars 1 g
Protein 11 g 23 %
Vitamin A 0 %
Vitamin C 0 %
Calcium 17 %
Iron 1 %
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.
While Mixing It thickened quickly
After I stopped Mixing..you can see its thick on the beaters
After being frozen for about 45mins-hour
I used the giant mixing bowl and then ate out of it Enjoy
That looks good, but does it have a lot of flavor? Every time I've made fluff it has hardly no flavor & I even add in sweetener.
I've made the protein ice cream twice so far & will definitely be making it again since I can't afford Halo Top all the time.
I added too much ice yesterday & it turned out kind of soupy, but it was still delicious.
Once I get through most of my Trutein I'll purchase sample packs of the Quest powders.0 -
Omg - I simultaneously love you and hate you all for introducing me to protein fluff/ice cream (not sure which one I actually made) - 1 sample pack Quest PB, 1 tray of ice cubes, 1/4 cup SF syrup and 1/2 cup vanilla yogurt mixed with some water since I didn't have any milk on hand. There was SO MUCH VOLUME! I wasn't prepared for it all! Too many promises in the past that never came to fruition had me super cautious here that I would see results.
As you all can relate, given the theme of this thread, I can probably count on one hand how many times I've turned down one more bite of food from being "too full" this year. This protein fluff literally had me tapping out half way through the bowl! I put the rest in the freezer in hopes that I will like the slightly colder version as dessert. Holy crap - I wasn't expecting to feel this full on fluff!!!
So, thanks for sharing the recipe and advice on how to prep.
Sincerely,
One very satisfied notorious volume eater6
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