Volume Eaters Thread
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I’m vegan and eat mostly carbs! Just started MFP! I lost close to 40 lbs since October 1st when I went from a vegetarian diet to vegan! I eat close to 3 thousand calories a day and still lost weight by keeping my fat below 20 percent of my calories!
submit yourself to science
ur a miracle
I doubt it is the low fat that causes the weight, but I couldn't get over 160lbs in college eating between 4000-5000kcal/day while running track. Matters how much your moving and your bmr (mine must have been sky high).2 -
Love these noodles so much to volumize my meals! No (or next to none) calories/carbs either!!
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I’m on fluff ice cream number 3 of the day — don’t judge. trying to re-create Haagen Daz flavors. Swiss almond vanilla was a huge success!!8
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Love these noodles so much to volumize my meals! No (or next to none) calories/carbs either!!
Where do buy these from? @vegmebuff
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Just made the most delish steamed Cauliflower mash 200g put in 30g cottage cheese & teaspoon horseradish cream. 88cal & over 4% protein. Tempted to eat tomorrow nights batch right now2
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Love these noodles so much to volumize my meals! No (or next to none) calories/carbs either!!
The place that I work at used to make a Kelp Noodle Bowl using those and a shredded cabbage/carrot mix and a sesame vinaigrette. I really liked it, but my mom got it one time and hated it. I think that she was expecting the kelp noodles to be more like "spaghetti" than they were.
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@bootyrubsandtacos most normal grocery stores carry shirataki in the vegan “meat” area. Definitely at a Whole Foods or TJ’s. Or any Asian market. If you haven’t had them, be sure to rinse the everliving crap out of them before you eat. They stink to high heaven right out of the package.2
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bootyrubsandtacos wrote: »
Love these noodles so much to volumize my meals! No (or next to none) calories/carbs either!!
Where do buy these from? @vegmebuff
All the noodles were from an Asian store (T and T Market). My local grocery store carries the House Foods Shirataki ones too. This is in Western Canada.
Regarding the Kelp noodles (Strawblackcat) - they certainly go best on/in a salad. Super crunchy...so good:))0 -
The veggie bowl I later added a lot of spices to make a yummy soup base and added the veggies to it...all for about 70 calories and the other 'thing' is 1 cup of whipped egg whites/stevia and vanilla extract - baked into a thin sweet bread for dessert. I made my usual crushed ice/cocoa 'ice cream'...I'm addicted to it (lol!) and had it with the
egg-cake 'thing'. That was about 160 calories...
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@vegmebuff,
At what temperature and for how long did you bake your egg-cake thing? Looks yummy!
I make protein ice cream every night, but would be interested in your cocoa ice cream too! Is it using the same recipe, just replacing the protein powder with cocoa?1 -
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Went out for lunch today, which is rare since I prefer making large meals at home. I ordered 2 entrees - avocado toast AND a vegan vegetable bowl, both were way bigger than I expected, plus a side of fresh fruit. Ate it all. It was one of the most satisfying restaurant meals I’ve had in a long time. Might actually hold me until supper.4
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kelly_c_77 wrote: »@vegmebuff,
At what temperature and for how long did you bake your egg-cake thing? Looks yummy!
I make protein ice cream every night, but would be interested in your cocoa ice cream too! Is it using the same recipe, just replacing the protein powder with cocoa?
I baked @ 350 degrees for about 15-20 minutes (140 calories) - the ice 'cream' is basically what you suggested...I don't use the protein powder. I use a bit of cold espresso/vanilla stevia- a few frozen espresso ice cubes/dark cocoa powder and lots of regular ice cubes in a super high blender. I also blend (near the end) a 1/2 tsp. of xanthum gum...blends up a little too 'liquidy' so I freeze it for a hour or so. Next to near no calories and I love it!
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kelly_c_77 wrote: »@vegmebuff,
At what temperature and for how long did you bake your egg-cake thing? Looks yummy!
I make protein ice cream every night, but would be interested in your cocoa ice cream too! Is it using the same recipe, just replacing the protein powder with cocoa?
I baked @ 350 degrees for about 15-20 minutes (140 calories) - the ice 'cream' is basically what you suggested...I don't use the protein powder. I use a bit of cold espresso/vanilla stevia- a few frozen espresso ice cubes/dark cocoa powder and lots of regular ice cubes in a super high blender. I also blend (near the end) a 1/2 tsp. of xanthum gum...blends up a little too 'liquidy' so I freeze it for a hour or so. Next to near no calories and I love it!
iv always wondered what would happen if i made protein cake without the powder glad it makes something edible still ill try it 1 -
@bootyrubsandtacos most normal grocery stores carry shirataki in the vegan “meat” area. Definitely at a Whole Foods or TJ’s. Or any Asian market. If you haven’t had them, be sure to rinse the everliving crap out of them before you eat. They stink to high heaven right out of the package.
This is nothing like what I have found with the ones I buy. They dont smell at all. I rinse them off to get rid of the water they sit in, but thats it. Then I simply heat them up in a pan and add to a dish. No problems.
What brand do you buy?0 -
I’d like to know too, because I find the odor from the packing water to be very off putting. Not enough that I won’t eat it
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@bootyrubsandtacos most normal grocery stores carry shirataki in the vegan “meat” area. Definitely at a Whole Foods or TJ’s. Or any Asian market. If you haven’t had them, be sure to rinse the everliving crap out of them before you eat. They stink to high heaven right out of the package.
This is nothing like what I have found with the ones I buy. They dont smell at all. I rinse them off to get rid of the water they sit in, but thats it. Then I simply heat them up in a pan and add to a dish. No problems.
What brand do you buy?
I also get mine from T&T in Mississauga but also seen them at RCSS. Come in a variety of noodle shapes and sizes.
I actually find that these have an odor...maybe not as bad as the JFC branded ones though. Needless to say - I too just rinse them off and they are great. Really loving the Kelp noodles I bought...there is absolutely no odor to them.0 -
@bootyrubsandtacos most normal grocery stores carry shirataki in the vegan “meat” area. Definitely at a Whole Foods or TJ’s. Or any Asian market. If you haven’t had them, be sure to rinse the everliving crap out of them before you eat. They stink to high heaven right out of the package.
This is nothing like what I have found with the ones I buy. They dont smell at all. I rinse them off to get rid of the water they sit in, but thats it. Then I simply heat them up in a pan and add to a dish. No problems.
What brand do you buy?
I also get mine from T&T in Mississauga but also seen them at RCSS. Come in a variety of noodle shapes and sizes.
These are the ones I get too. I barely notice an odor. I just ordered a 6 pack of miracle noodles from Walmart. I’m curious to see what they taste like without tofu.
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@bootyrubsandtacos most normal grocery stores carry shirataki in the vegan “meat” area. Definitely at a Whole Foods or TJ’s. Or any Asian market. If you haven’t had them, be sure to rinse the everliving crap out of them before you eat. They stink to high heaven right out of the package.
This is nothing like what I have found with the ones I buy. They dont smell at all. I rinse them off to get rid of the water they sit in, but thats it. Then I simply heat them up in a pan and add to a dish. No problems.
What brand do you buy?
I also get mine from T&T in Mississauga but also seen them at RCSS. Come in a variety of noodle shapes and sizes.
I actually find that these have an odor...maybe not as bad as the JFC branded ones though. Needless to say - I too just rinse them off and they are great. Really loving the Kelp noodles I bought...there is absolutely no odor to them.
I even really like the T&T brand ones that come tied in knots believe it or not. They go very well with anything Thai where the actual curry flavour covers everything else hehe
I buy those too...I found similar knotted one at Superstore for less than a $1/pkg. too.
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Vegan stuffed peppers over broccoli all cooked in Instant Pot. Peppers are stuffed with garbanzo beans and black rice. Huge and delicious!!13 -
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So let me get this right, in order to "volume up" I would mainly just eat vegetables and not any meats at all? I would need to get my protein from shakes? Do the calories not add up in these protein shakes? What about carbs? I am diabetic so I am trying to watch my carbs.2
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"janisseshirley wrote: »So let me get this right, in order to "volume up" I would mainly just eat vegetables and not any meats at all? I would need to get my protein from shakes? Do the calories not add up in these protein shakes? What about carbs? I am diabetic so I am trying to watch my carbs.
There are three ways to volume up: add low calorie items (most commonly vegetables), add water (like soups), and add air (like popping corn or whipping egg whites). Of course people get their protein from whatever sources are appropriate for them, mostly meat and eggs for omnivores and mostly beans for plant based eaters.
If some preparations here seem to lack protein that's because they're posted as volume food, out of the context of that person's diet as a whole, and if some contain a high carb source of protein like beans, the poster is most likely vegan or vegetarian so this may not apply to you. As for your case, high carb foods are often not high volume so you wouldn't see much of that here other than as a protein source although those who don't have a problem with carbs may eat high carb foods in addition to volume foods. Protein shakes are just a convenient and low calorie way to supplement protein, I doubt many here use them exclusively for their protein needs.
How you do high volume eating?
1. You pick your favorite protein.
2. You add high volume foods like vegetables (many of which are low in carbs) which bulks up the volume of your meal.
3. You add whatever else your calories and nutrition needs allow to said meal.
4. You can choose to eat a high volume snacks if you want like the protein powder concoctions posted earlier.
An example large volume low carb meal: grilled chicken + a large green salad + a cup of bone broth + whatever else fits your calories and needs6 -
@janisseshirley here’s another example (I don’t eat meat, but you could add chicken, fish, eggs, whatever).
My typical lunch is roasted eggplant, butternut, zucchini and bell peppers. Enough to fill a 5-Cup Tupperware container. Plus an Apple, non-dairy yogurt pepita seeds. about 500 cals.
Dinner will be 4 cups broccoli with black beans, corn and Rotel with chia pudding and raspberries for dessert. Also 500 cals.
Snacks will be a whole wheat wrap with almond butter and banana wrapped up plus pistachios and Wasa bread with hummus and grapes. 500 cals.
It’s a LOT of food for 1500 cals.6 -
When I need to "volume up" my meals, I usually do one of two things: Sub the meat for another protein like beans, cottage cheese, yogurt, etc. OR sub the carb (pasta/rice/bread) for something like zoodles and maybe add a few crunchy seed crackers for that carb fix. Everything else is filled in with loads of veggies and sometimes I sweeten the pot with fruit.
I have a hard time getting enough protein, so I do have a protein shake (powder mixed with almond milk and skyr and banana or mango) for about 200 calories. It's thick and creamy and somewhat bulky, and helps me postpone my first meal of the day until later in the morning so my real breakfast and lunch are close together and feels kind of like one huge meal.0 -
Thanks for the suggestions everyone, it was very helpful. So if I am doing this, should I not be concerned with the carbs at all since they are low carbs. Should I try to keep at what MFP has determined for me, or does that not matter?
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I don't subscribe to any particular macro philosophy other than trying to meet my protein goal which I have manually set to .8 x my bodyweight. I tend to swing higher on carbs and lower on fat because that's what works for me, but others here are the opposite.0
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I don’t track macros, just eat to keep my energy up.2
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janisseshirley wrote: »Thanks for the suggestions everyone, it was very helpful. So if I am doing this, should I not be concerned with the carbs at all since they are low carbs. Should I try to keep at what MFP has determined for me, or does that not matter?
This would depend on your condition and how many carbs you can tolerate per meal. Do you test your glucose 1-3 hours after meals sometimes? Some diabetics can handle more carbs per meal than others, and the same kind of carb can affect diabetics differently. In general, low carb high fiber vegetables are well tolerated by most diabetics. This includes leafy greens, things like Cruciferous vegetables, things like zucchini, eggplants, mushrooms...etc. Some diabetics but not all can tolerate root vegetables in certain quantities, so you need to know how you personally tolerate things. Eating protein with your meals is very important for blood sugar management, too.
Many people here are not concerned with carbs because they are not diabetic, but you do need to pay attention to them. Low carb vegetables are rarely an issue for diabetics. No need to be scared of carbs, just know where your level of tolerance lies. MFP carb level may or may not be fine for you, you may or may not need to aim a little bit lower, but it's near impossible to hit the MFP carb level eating low calories vegetables, so it may not be a concern at all if you aren't adding bread, potatoes, or beans (beans are well tolerate by some diabetics, but not all).0 -
carrots make an amazing bulky potato replacement in tuna homefries. Who knew. This huge plate is 250 cals of nom with 20-25ishg protein. Slap on some hotsauce/stevia ketchup. Mmmm
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