Volume Eaters Thread
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I pretty much have my day planned out already and the family is eating something I'm not interested in for dinner.
I'm going to hit most of my goals with my breakfast and lunch and I'll need carbs, so you know what I'm having for dinner?
About 400 calories worth of popcorn. It will fill a mixing bowl, and it will be all mine.7 -
I adore popcorn! When I'm grumpy and don't feel like cooking I will eat a crapton of popcorn with some real butter and YUMMM.GottaBurnEmAll wrote: »
About 400 calories worth of popcorn. It will fill a mixing bowl, and it will be all mine.
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I made one of my go-to high-volume, high-fiber veggies with some steamed pork dish today and thought I share. I even pulled out the fancy plate for the pictures and made a "before" pic with the ingredients.
The entire meal comes in at 348 calories and it's really easy to cook with only one pot and after you cut all the veggies it mostly cooks itself - you only need to stir it a few times.
Imo it always looks smaller on the pics than it does in person but let me assure you it's a huge plate (those are deep 12" plates and as you can see it covers most of my stove top).
Ingredients:
98.5g Kassler Minutenlachs (lean, smoked pork)
347g Kohlrabi
127g Carrots
150g Leek
6g Veggie Bouillon*
7.5g Potato fiber**
It's super simple to cook: Heat up some water (so around 1-1.5cm of the bottom of the pot is covered) and add the bouillon. Then add the veggies in the order they need time to cook (in this case, I do the kohlrabi first and then add carrots and leek a bit later) and put the lid on. Just stir it in between a few times and make sure it has enough water; add a bit more during the cooking time if needed. At the very end of the cooking time, just add the potato fiber to season and thicken the liquid. Also add some salt & pepper as well as herbs; it doesn't need much salt imo because you already get that from the bouillon but I've added some parsley. You can cook the pork differently but I'm lazy, so I just throw it into the microwave for the last 2 minutes of the veggie cooking time and heat it up. And you're done.
As for substitutes, I often use celery instead (or on top) of the leek and sometimes I add cabbage. It depends what I have at home and how big the other ingredients are - eg today the kohlrabi was rather big so I wouldn't add anything else but if I have a smaller kohlrabi (like 200-250g) then I might either increase the other ingredients or add something else. It's just important that the veggies you use go well with potato taste-wise, so I wouldn't use eg zucchini or peppers. But cauliflower, celeriac, various cabbages etc all work well. I've also often done this dish with sliced chicken breast instead, which I just season with salt & pepper and add after half the cooking time and cook in the same pot. You can obviously substitute the pork for anything - different meat or a vegetarian protein source.
* Idk your standard terminology but I use this. Anything to just give it more taste than simply water will do. You can use real broth obviously too but I'm too lazy for that.
** Potato fiber is awesome. I initially bought them as fiber supplement as I had trouble meeting my goals for a while but couldn't really find any use for it until I "discovered" using it like this and I just LOVE it. As someone who loves potatoes I find it makes certain veggies taste awesome and it has great macros and is easy to use. A lot of low-carb people use it for baking bread but I don't do that so I needed to find other uses. Potato fiber is what remains when you extract most of the starch and water from potatoes and then grind it. They contain nothing but potatoes; no additives. Macros for 100g are: Calories: 193 kcal (809 KJ), Fat: < 0.1g, Carbs: 8g (Sugar: < 0.1g, Fiber 65g), Protein: 9g
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It wasn't as fancy as what @maisiba pulled off (or nearly as pretty) but a huge supper for 400 cals. One whole roasted cauliflower, one half roasted spaghetti squash, 100g roasted mushrooms and 200g chopped tomatoes. A dash of balsamic and a sprinkle of nutritional yeast. Phew, I'm stuffed.4
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** Potato fiber is awesome. I initially bought them as fiber supplement as I had trouble meeting my goals for a while but couldn't really find any use for it until I "discovered" using it like this and I just LOVE it. As someone who loves potatoes I find it makes certain veggies taste awesome and it has great macros and is easy to use. A lot of low-carb people use it for baking bread but I don't do that so I needed to find other uses. Potato fiber is what remains when you extract most of the starch and water from potatoes and then grind it. They contain nothing but potatoes; no additives. Macros for 100g are: Calories: 193 kcal (809 KJ), Fat: < 0.1g, Carbs: 8g (Sugar: < 0.1g, Fiber 65g), Protein: 9g
I seem to suck at googling. Can you provide a link to potato fiber please? I just get answers on how much fiber in a potato....0 -
** Potato fiber is awesome. I initially bought them as fiber supplement as I had trouble meeting my goals for a while but couldn't really find any use for it until I "discovered" using it like this and I just LOVE it. As someone who loves potatoes I find it makes certain veggies taste awesome and it has great macros and is easy to use. A lot of low-carb people use it for baking bread but I don't do that so I needed to find other uses. Potato fiber is what remains when you extract most of the starch and water from potatoes and then grind it. They contain nothing but potatoes; no additives. Macros for 100g are: Calories: 193 kcal (809 KJ), Fat: < 0.1g, Carbs: 8g (Sugar: < 0.1g, Fiber 65g), Protein: 9g
I seem to suck at googling. Can you provide a link to potato fiber please? I just get answers on how much fiber in a potato....
I get mine here but I assume you're in the US so that unfortunately won't really help you. They only ship to European countries.
Potato fiber is probably most popular in Scandinavia from what I get and they seem too have one fairly popular brand: Semper Pofiber. I would look around in low-carb shops for them - you might get either that brand imported or perhaps they have a different supplier. Searching for pofiber might also help as it's often used as substitute. Most likely you will find them at shops which have a lot of low-carb substitute flour - perhaps others from the US here can give tips for good online shops for this type of stuff. Sorry, I don't have a direct US link for you.
Side-note: Speaking of fibers and great ingredients I can also recommend cacao fibers. It's the grinded skin of the cacao beans which has about 1/3 less calories than cacao powder and much better macros with basically the same taste (perhaps a little bit less intense). 100g of cacao fibers have 258 kcal (1081 KJ) with 7.82 g fat (of which are 4.5g saturated), 2.5 g carbs (of which are less than 0.5 g sugar), 59 g fiber and 17.3 g protein. I substitute cacoa powder in most recipes with them.0 -
I forgot to take a photo but lunch yesterday was a substantial bowl: some corn, broccoli, kale and a serving of egg whites all quick cooked off on the stove, add to a bed of butter lettuce with some Bolthouse balsamic, cup of minute rice, small can of tuna. Suuuper filling 414 cals, 60c - 6f - 28p.4
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deleted my second reply because the first one didn't show up until 90 minutes later0
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Yes.
Popcorn kernel goes into mounth, fingers are wet, dip in the bottom of the bowl, lick fingers clean, repeat
Lol, thats the technique i'm already using2 -
I put a little hot sauce on my popcorn. Nooch sticks to it. Someone once said it is the doritos of popcorn. Truly is.9 -
I put a little hot sauce on my popcorn. Nooch sticks to it. Someone once said it is the doritos of popcorn. Truly is.
Ohhh...I like that idea....thx!
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I volume ate 7 donuts today. I would never choose Dunkin Donuts for a treat, but they were free in the reception area. If it wasn't for the security cameras and people around, I would have taken one bite of each flavor, then tossed the rest. But oh no.....I felt compelled to eat one, then go back for another, and another. I'm not sure why free food is so appealing. Or why they serve donuts in a health care office building.9
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I put a little hot sauce on my popcorn. Nooch sticks to it. Someone once said it is the doritos of popcorn. Truly is.
Ohhh...I like that idea....thx!
Yep, like Cholula w/ lemon...so good
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I dunno what happened to my post. Sorry if this has already been discussed on here......I usually just lurk on here, but I was wondering if you can please post the recipe you used to make this fluff1
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bootyrubsandtacos wrote: »I dunno what happened to my post. Sorry if this has already been discussed on here......I usually just lurk on here, but I was wondering if you can please post the recipe you used to make this fluff
I'm still eating this nearly every day it's so darn good......
1.Cover blades of food processor with ice and run until you have snow
2. Add 1/2 scoop salted caramel and 1/2 scoop cinnamon crunch, squirt Splenda, squirt vanilla extract.
3. Add 4oz unsweet almond milk and mix until consistency of soft serve
3. topped with one toasted Van's protein waffle, 100g sliced banana and Smuckers sugar free syrup4 -
Lunch of the week. Tip: when roasting veggies for meal prep, slightly undercook them so they are perfect after heating in the microwave:
200g butternut
200g zucchini
200g bell peppers (yellow, red, orange)
100g eggplant
Could add broccoli, asparagus, cauliflower or whatever you like to mix it up
I roast 4 days worth on Sunday, pack in large ziplock bowls then add a different protein every day. Today was spicy roasted chickpeas. Next few days might be black beans, salmon or shrimp.
Follow with an apple and Dannon yogurt. Big, colorful and filling meal for under 500 cals.
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Lunch of the week. Tip: when roasting veggies for meal prep, slightly undercook them so they are perfect after heating in the microwave:
200g butternut
200g zucchini
200g bell peppers (yellow, red, orange)
100g eggplant
Could add broccoli, asparagus, cauliflower or whatever you like to mix it up
I roast 4 days worth on Sunday, pack in large ziplock bowls then add a different protein every day. Today was spicy roasted chickpeas. Next few days might be black beans, salmon or shrimp.
Follow with an apple and Dannon yogurt. Big, colorful and filling meal for under 500 cals.
Those measurements are for one serving, yes?1 -
I love this post... exactly what I came to the boards looking for. I don't have anything to add, but thanks for posting lol2
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Lunch of the week. Tip: when roasting veggies for meal prep, slightly undercook them so they are perfect after heating in the microwave:
200g butternut
200g zucchini
200g bell peppers (yellow, red, orange)
100g eggplant
Could add broccoli, asparagus, cauliflower or whatever you like to mix it up
I roast 4 days worth on Sunday, pack in large ziplock bowls then add a different protein every day. Today was spicy roasted chickpeas. Next few days might be black beans, salmon or shrimp.
Follow with an apple and Dannon yogurt. Big, colorful and filling meal for under 500 cals.
Those measurements are for one serving, yes?
Yes. I start with one huge butternut, big eggplant, 4 large zucchini and 4 bell peppers. Using nonstick foil let's you use even less EVOO0 -
Does anyone else make roasted chickpeas? They were delicious right out of the oven, bushy mushy the next day. What's the proper way to store them?0
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bootyrubsandtacos wrote: »I dunno what happened to my post. Sorry if this has already been discussed on here......I usually just lurk on here, but I was wondering if you can please post the recipe you used to make this fluff
I'm still eating this nearly every day it's so darn good......
1.Cover blades of food processor with ice and run until you have snow
2. Add 1/2 scoop salted caramel and 1/2 scoop cinnamon crunch, squirt Splenda, squirt vanilla extract.
3. Add 4oz unsweet almond milk and mix until consistency of soft serve
3. topped with one toasted Van's protein waffle, 100g sliced banana and Smuckers sugar free syrup
Thanks so much!! So you don't add any xathan gum?
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Does anyone else make roasted chickpeas? They were delicious right out of the oven, bushy mushy the next day. What's the proper way to store them?
We make them from dried beans and it's a bit more involved. It's a different kind of dish, more like roasted nuts. They never get soggy and they turn out extra crunchy. Basically, you soak the dried chickpeas in warm water for 24 hours or parboil, strain. At this point you could peel them or leave them unpeeled, up to you. Salt them to taste while still wet, let stand in a strainer overnight or until completely dry.
Preheat the oven to 200 degrees celsius (too lazy to convert).
Spread a generous amount of coarse kosher salt (or clean sand) to cover the whole bottom of a wide baking sheet. Spread the chickpeas over the salt/sand and bake, stirring every 10-15 minutes or so. It's okay to stir into the salt, in fact that's the whole point of using salt. After an hour or so they should be done. Use a strainer with large holes to sift out the salt/sand. If you taste them and they're not adequately seasoned or if you want to add other seasonings, mix whatever seasoning you want to use into a few drops of water to help it stick, mix thoroughly into the chickpeas (after they've cooled), and let dry.3 -
I'd make those chickpeas, but roasted chickpeas are a no brakes food for me. I adore them.3
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Does anyone else make roasted chickpeas? They were delicious right out of the oven, bushy mushy the next day. What's the proper way to store them?
They should not get soggy once baked. They dry out in the process.
Canned, drained and dried overnight. Cover with spices you like. Bake at 400F turning every now and then. Store in a jar once cool.
Note: chickpeas or any legume is not a volume eater food at all. Its a calorie bomb lol
Sadly, yes.. Especially roasted.1 -
I volume ate 7 donuts today. I would never choose Dunkin Donuts for a treat, but they were free in the reception area. If it wasn't for the security cameras and people around, I would have taken one bite of each flavor, then tossed the rest. But oh no.....I felt compelled to eat one, then go back for another, and another. I'm not sure why free food is so appealing. Or why they serve donuts in a health care office building.
Yeah "volume eating" isn't code for over eating or binge behaviour. High volume for a good calorie spend is where we're at.bootyrubsandtacos wrote: »I dunno what happened to my post. Sorry if this has already been discussed on here......I usually just lurk on here, but I was wondering if you can please post the recipe you used to make this fluff
Please go browse the thread, 20-something pages isn't tons to scroll through and we really did this to death already. There are probably 10-12 pages of all the variations people tried and liked best.
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So? I was asking Nowine4me specifically for HER recipe, and she answered me so what exactly is your problem? Also why do you care what she eats? If she wants to eat 7 donuts and call it volume eating she can do that. It doesn't affect you or anyone in the slightest. Get a life.16
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Calm down.6
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Does anyone else make roasted chickpeas? They were delicious right out of the oven, bushy mushy the next day. What's the proper way to store them?
They should not get soggy once baked. They dry out in the process.
Canned, drained and dried overnight. Cover with spices you like. Bake at 400F turning every now and then. Store in a jar once cool.
Note: chickpeas or any legume is not a volume eater food at all. Its a calorie bomb lol
Some of us volume eaters incorporate portions of "calorie bomb" foods into our meals for satiety.
Beans are volume foods for me in my 600 calorie meal of the day. I had an entire tin of British Heinz beans in tomato sauce the other day, it was 300 calories. I had it with rice and some spinach. Total meal was around 650 calories.
I don't get this "it can't be higher calorie" to have in volume mentality thing. If I want to eat 300 calories of beans or potatoes, I'm going to. That's a lot of food, it fills me up, and it's part of volume eating.
Who said that there's a rule that everything HAS to be low calorie to be in volume?
I space and plan my meals and have the calories for it.8
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