Volume Eaters Thread
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Big supper tonight: shrimp creole oven loads of cauliflower rice. One green pepper, one small onion, 2 stalks celery and 4 cloves garlic cooked until soft. Add 2 tbs flour, 1 Tbs BAM and 1 can fire roasted tomatoes. Simmer for an hour. Steam shrimp and nuke cauliflower— the put it all together with some sriracha!6
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I've been eating those premade salad kits (1/3 bag of kit mixed with half a family size bag of big leaf lettuce) and its HUGE, cheap, and super yummy and theres tons of kits!!4
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I continued my foray into trying more with red cabbage (I think I mentioned a while ago that I wanted to do more with it) and made a new variation of a stir-fry. I doesn't ~look~ very appealing because the red cabbage makes every thing purple and the other ingredients don't help with a nice look but it was pretty decent:
It has lots of shredded red cabbage (obviously), a big load of mushrooms (champignons), veggie ground beef replacement (for protein and taste), mung bean sprouts (they have next to no calories) and some onion.
Big pan of of stirfry for around 350 kcal.5 -
I am definitely a volume eater. That is why I do IF so that when I do eat, I can eat tell full which seems to be critical for me, and still stay at a reasonable calorie consumption. Also eating a lot of vegetables like the op stated would be another strategy. I could mix both of those also which is kind of what I try to do for maintenance. For maintenance, I will eat a large salad for lunch and then whatever for dinner. I come from a history of being very skinny as a kid and trying to gain weight for most of my teens until my mid twenties (I ran track 400 & 800m). I was also very active then and I ate a lot (4,000- 5,000kcals/day) and I could not gain weight (6'1" 160-lbs then). I definitely ate a lot then and probably didn't develop the best of habits moderation-wise.6
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I'm a major volume eater too, and when I eat veggies is really the only time that I can feel full without getting hungry within a couple of hours. What's better is to pig out and not have regrets later2
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If you need a quick and dirty supper, try Lean Cuisine butternut ravioli over a bag of sugar snap peas. Ain’t bad.4
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Not entirely new or fancy but with savoy cabbage in season here right now, I've become totally obsessed with roasted savoy cabbage. I just had half a head the other night. I would have never thought to love savoy cabbage that much but roasted? Hmmmmmmmmmmm. I love it all - from the black burned crispy outside leaves over the crunchy stems to the soft yellow insides. And it has pretty great macros too; only downside is all the sodium because of the generous amount of salt I use.
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I love "fried" cabbage! Roasted sounds fantastic! And easier. How do you do it? Olive oil? Salt? Temperature? How long?
Thanks!1 -
I had a teeny 900 calorie bowl of shrimp & grits yesterday that REALLY made me appreciate the huge meals I can enjoy for half that. And it gave me a belly ache.5
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SunkissedBrownSugga wrote: »Hi; Does acorn and butternut squash have a sweet flavor or more of a mild savory flavor? I have recently stated to eat more veggies and no meats or fish so far. I noticed a 4lb difference in my weight in one week. Crazy, but my caloric intake was almost the same as when I am tracking and eating meat!
I've never had acorn squash, but I find butternut squash more sweet than savory. Could be the way I cook it. I love to mix it with more savory vegetables. Delicata squash is also awesome, and I find it easier to cut.
Acorn is a little less sweet. It's perhaps my favorite winter squash, although I like them all.2 -
Tonight’s dinner is two bags of tofu shirataki noodles, with one thin cut up chicken cutlet, tons of veggies and two tablespoons of teriyaki sauce. Comes to about 300 cal for a huge, HEAVY bowl.6 -
Awesome supper tonight that Vegans (and non) would enjoy. Half a spaghetti squash roasted at 400 for an hour, topped with 1 cup diced fresh tomatoes, 1 cup diced mushrooms, 3oz diced Smokey maple bacon tempeh (I used tofurkey brand) all sautéed together for 8 mins.
Big bowl for about 350 cals. Too with some parmesan if so inclined. Yummy!7 -
I sat and read through this whole thread last night. It's everything I ever wanted from MFP.
Here's my contribution from tonight. First time trying to post a pic, hope it works. Zoodles, broccoli slaw, cabbage, a few frozen noodles, chicken, and spicy peanut sauce. Huge plate for 426 calories.
I hope I'm not accidentally posting a picture of my cat. Or kitten!
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I sat and read through this whole thread last night. It's everything I ever wanted from MFP.
Here's my contribution from tonight. First time trying to post a pic, hope it works. Zoodles, broccoli slaw, cabbage, a few frozen noodles, chicken, and spicy peanut sauce. Huge plate for 426 calories.
I hope I'm not accidentally posting a picture of my cat. Or kitten!
Mmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmm2 -
Those meals do look great! I could easily pound that down twice over though! Still that would not be a lot of calories though.2
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I used to be a volume eater (lots of salads, fruits, lean meats, low-fat dairy, egg whites, etc). Sometimes I wonder if that's what contributed to the paralysis of my colon (am getting a colectomy soon). I miss salads7
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corinasue1143 wrote: »I love "fried" cabbage! Roasted sounds fantastic! And easier. How do you do it? Olive oil? Salt? Temperature? How long?
Thanks!
Sorry for the very late reply. I didn't go online much with the holiday stress.
First I should say I use savoy cabbage and not regular white cabbage (although I've seen someone do roasted normal cabbage too and actually wanted to try that as well).
First I cut it in wedges (perhaps 2 inch wide?... usually I cut 1/4 of a head into 3 wedges) and put it on a backing sheet. Then I spray some olive oil onto it (I have a pump bottle with it and it uses very little oil and hence calories); just enough to lightly cover it and make the spices stick better too.
Then I season the savoy cabbage - with cayenne pepper, chili, normal black pepper and salt. I had a pretty awesome chili salt which I love using but unfortunately run out and they don't sell it anymore. But you can use plain salt or any other seasoned salt too. Anyway, I'm pretty generous with the spices.
Then I put it into the pre-heated oven with 220° Celcius (430°F I think) in the middle. I don't have really a fixed time, I basically do it by sight until I see the outside burnt pretty dark and can still see the yellow through it from the inside. My guess would be somewhere around 30-45 minutes. I then add some additional salt/pepper on the plate too.
It's really simple and not many calories but lots of sodium.bootyrubsandtacos wrote: »Tonight’s dinner is two bags of tofu shirataki noodles, with one thin cut up chicken cutlet, tons of veggies and two tablespoons of teriyaki sauce. Comes to about 300 cal for a huge, HEAVY bowl.
I've never heard or seen tofu shirataki noodles.. do they taste any different from "normal" shirataki noodles? It looks great though.Here's my contribution from tonight. First time trying to post a pic, hope it works. Zoodles, broccoli slaw, cabbage, a few frozen noodles, chicken, and spicy peanut sauce. Huge plate for 426 calories.
Hmm, it looks great. How do you do the spicy peanut sauce?
I'm jealous of everyone with easy access to spaghetti squash. I never had it but it sounds like something I would really like. But unless I go to the farmers market or some speciality store, it's hard to get and it's very pricey for me. Normal grocery stores basically mostly carry buttnernut and Hokkaido squash.0 -
I’ve never tried the regular shirataki noodles. I found out about them through a YT video. They don’t taste like traditional flour noodles to me, but they’re still satisfying.1
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Hmm, it looks great. How do you do the spicy peanut sauce?
1/2 cup natural-style creamy peanut butter
1/3 cup water
3 tablespoons hoisin sauce
2 tablespoons lime juice (from about 1 1/2 medium limes)
4 1/2 teaspoons soy sauce
1 tablespoon granulated sugar
2 1/4 teaspoons chile-garlic paste
1 medium garlic clove, mashed to a paste
1/2 teaspoon toasted sesame oil
Just mix everything together. I put it into six separate little containers a little more than two tablespoons each, which came to 151 calories per serving. Then I freeze them all and just thaw one when I need it. I also freeze grilled chicken in 84-gram portions, so I can whip together a decent meal pretty quickly!
I've thought about trying this sauce with PB2, which would greatly decrease the calories.4 -
Lunch time. Crispy baked spicy garlic baby potatoes with mixed vegetables (green beans carrots broccoli cauliflower Brussels sprouts and avocado ) with spicy tuna and green onion ....with my favorite peach ginger tea and cranberry soda. 400 calories so satisfying
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Looks awesome — except the carrot part!2
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Spicy Peanut Sauce
1/2 cup natural-style creamy peanut butter
1/3 cup water
3 tablespoons hoisin sauce
2 tablespoons lime juice (from about 1 1/2 medium limes)
4 1/2 teaspoons soy sauce
1 tablespoon granulated sugar
2 1/4 teaspoons chile-garlic paste
1 medium garlic clove, mashed to a paste
1/2 teaspoon toasted sesame oil
Just mix everything together. I put it into six separate little containers a little more than two tablespoons each, which came to 151 calories per serving. Then I freeze them all and just thaw one when I need it. I also freeze grilled chicken in 84-gram portions, so I can whip together a decent meal pretty quickly!
I've thought about trying this sauce with PB2, which would greatly decrease the calories.
Thanks a lot. It sounds good and I had the same thought re PB2 and perhaps also replacing the granulated sugar with Erythrit. I've been using PB2 in some of my stirfrys and it works great.
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today I made the unstuffed cabbage recipe from Skinnytaste. I used canned fire roasted tomatoes instead of tomato sauce & ground round. It's pretty good2
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We’re still in a deep freeze today, so I got all kinds of good stuff to roast: red cabbage, carrots, parsnips, eggplant, peppers, mushrooms, acorn squash and for dessert, peaches!!4
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My recent winter go to- Spinach, Broccoli, potatoes and tuna in a stew with gravy powder chili/garlic/onion powder. Entire hot comforting big pan full for 475 calories
Super quick and simple to
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corinasue1143 wrote: »I love "fried" cabbage! Roasted sounds fantastic! And easier. How do you do it? Olive oil? Salt? Temperature? How long?
Thanks!
Sorry for the very late reply. I didn't go online much with the holiday stress.
First I should say I use savoy cabbage and not regular white cabbage (although I've seen someone do roasted normal cabbage too and actually wanted to try that as well).
First I cut it in wedges (perhaps 2 inch wide?... usually I cut 1/4 of a head into 3 wedges) and put it on a backing sheet. Then I spray some olive oil onto it (I have a pump bottle with it and it uses very little oil and hence calories); just enough to lightly cover it and make the spices stick better too.
Then I season the savoy cabbage - with cayenne pepper, chili, normal black pepper and salt. I had a pretty awesome chili salt which I love using but unfortunately run out and they don't sell it anymore. But you can use plain salt or any other seasoned salt too. Anyway, I'm pretty generous with the spices.
Then I put it into the pre-heated oven with 220° Celcius (430°F I think) in the middle. I don't have really a fixed time, I basically do it by sight until I see the outside burnt pretty dark and can still see the yellow through it from the inside. My guess would be somewhere around 30-45 minutes. I then add some additional salt/pepper on the plate too.
It's really simple and not many calories but lots of sodium.
Bought Savoy cabbage to roast, then "fried" it instead. Even better than regular cabbage. But I will roast it next time. Sounds really good!0 -
Glad I finally looked at this thread. I've been trying to get creative with stretching my meals now that I'm moving lower in calories. Thanks to all contributors.1
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KrazyKrissyy wrote: »I used to be a volume eater (lots of salads, fruits, lean meats, low-fat dairy, egg whites, etc). Sometimes I wonder if that's what contributed to the paralysis of my colon (am getting a colectomy soon). I miss salads
Google: gastroparesis and eating disorders, not eating enough.0 -
Haven’t been too creative lately, but this was a good one. Super filling. Diced sweet potatoes, diced tempeh, sliced Brussel sprouts, chopped kale and black beans. Stirred in some Dijon mustard at the end. Delish. Next time I’ll add some onion.7 -
Basically, me too. I eat a mass of greens of all kinds. Raw or steamed without oil they are extremely low cal, high fiber and vitamin loaded. I can have a huge plate of veggies for less calories.1
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Anyone have any new recipes lately? Ive been in a total rut and looking for new ideas0
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