Volume Eaters Thread
Replies
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I like this thread too, I don't say much but I check it several times a week. I've gotten many ideas that I tried, one thing was the fluff, it just didn't turn out well after several tries, but I did "discover" xanthan gum & I put it in my smoothie. I made the cloud bread & get many ideas as I like to eat volume twice a day1
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I love cucumber so much! 410 grams of cucumber, some spicy egg whites and a shredded chicken sandwich. 450 calories!
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Following!!!1
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Made this today. Whip or blend everything for a while to airate it and make it fluffier/ higher volume.
4 servings carton egg whites
1/2 serving chocolate protein powder
1/2 serving canned pumpkin
Stevia
Baking soda
Xanthan(optional)
Blend for a couple mins and put on a pan with low heat and cover with aluminum or a cookie sheet to help it cook. Wait a couple mins then flip. Top with berries or like me I did sugar free syrup, spray butter, and a little bit of Greek yogurt.
About 200 cals for the whole thing6 -
Summer cut prep is where i start getting savvy with the high volume meals!! Here we have:
Shirataki noodles
93/7 turkey
Prego light marinara
9oz broccoli
One serving of nutritional yeast
One slice low cal bread
Cals: 400 for the entire plate
High protein, mod fat, low carb3 -
Breakfast fluff....salted caramel + cinnamon crunch PP, almond milk, vanilla and Splenda. Topped with a Vans waffle and Smuckers sugar free syrup. In a huge bowl. Happy Friday!9 -
Breakfast fluff....salted caramel + cinnamon crunch PP, almond milk, vanilla and Splenda. Topped with a Vans waffle and Smuckers sugar free syrup. In a huge bowl. Happy Friday!
What brand of PP do you use? I’m guessing it’s Quest given the flavors... I make protein fluff almost every day and usually use the Quest salted caramel. Haven’t tried the cinnamon crunch, any good?0 -
Breakfast fluff....salted caramel + cinnamon crunch PP, almond milk, vanilla and Splenda. Topped with a Vans waffle and Smuckers sugar free syrup. In a huge bowl. Happy Friday!
What brand of PP do you use? I’m guessing it’s Quest given the flavors... I make protein fluff almost every day and usually use the Quest salted caramel. Haven’t tried the cinnamon crunch, any good?
What are you guys recipes / methods making these?
I do a very simple version. I use 40g of Quest protein powder (important that the powder includes casein), add a little less than a cup of water, mix it well, then sprinkle a teaspoon of xanthan gum over it (it clumps if I add it with the powder). Then I use a hand-held mixer with a whisk attachment and whip it for about 10 minutes.3 -
pinggolfer96 wrote: »psychod787 wrote: »I stalk this thread a lot. I would like to suggest a new name. Maybe not volume eaters thread,but: The way we should eat with occasional highly dense food and we might not have an obesity epidemic in America thread? Any thoughts?I like this thread too, I don't say much but I check it several times a week. I've gotten many ideas that I tried, one thing was the fluff, it just didn't turn out well after several tries, but I did "discover" xanthan gum & I put it in my smoothie. I made the cloud bread & get many ideas as I like to eat volume twice a day
I also like this thread- watch it but don’t really post. I like big meals so bulk my recipes up a lot with veggies and other low cal ingredients. Been eating this way since the start of the year, managing my calorie deficit well and have lost nearly 18kg now, so yay for volume eating!
I once posted my favourite recipe for a soup that I have at least once or twice a week, and got wood, so I mainly keep my recipes to myself, lol.1 -
Breakfast fluff....salted caramel + cinnamon crunch PP, almond milk, vanilla and Splenda. Topped with a Vans waffle and Smuckers sugar free syrup. In a huge bowl. Happy Friday!
What brand of PP do you use? I’m guessing it’s Quest given the flavors... I make protein fluff almost every day and usually use the Quest salted caramel. Haven’t tried the cinnamon crunch, any good?
The cinnamon is my fave and it has little crunchy bits. I make snow first, then add a squirt of liquid Splenda, Tbs vanilla, 2 tbs powder and almond milk and whip it up in the food processor. When it looks like the lid is going to blow off, it’s done.4 -
Tonight’s dessert will be a chocolate pumpkin protein cloud cake:
Pescience vegan powder
4 servings egg whites
200 grams canned pumpkin
Xanthan gum
Cream of tartar
Stevia/cinnamon/ salt
Maybe some chopped berries
All in all the base of the cake will be less than 200 cals and with toppings maybe 350-400. And it’s hugeeeee3 -
I once posted my favourite recipe for a soup that I have at least once or twice a week, and got wood, so I mainly keep my recipes to myself, lol.[/quote]
Could you post a link to your recipe? I'd love to see
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I once posted my favourite recipe for a soup that I have at least once or twice a week, and got wood, so I mainly keep my recipes to myself, lol.
Could you post a link to your recipe? I'd love to see
[/quote]
I don’t know how to paste a link, as it’s in my recipe builder, so will just type it below. I live in NZ, so you may not recognise all of the brands.... but here goes....
I change the quantities of ingredients from time to time, but it’s usually basically the same (like if I can’t get my favourite dumplings, and have to buy a different brand.)
Dumpling soup:
- I x pkt Shanggie Wonton Soup base stock powder, 5cal
- 100g prawns (Countdown), 55cal
- 40g Diamond spaghetti, uncooked, 141cal
- 110g Leanne’s Kitchen dumplings (5-6 mini dumplings), 162cal
- 100g broccoli, 34cal
- 18g red onion, 11cal
- 50g white button mushrooms, 11cal
- 9 sprigs Coriander, 5cal
- 3 cups water, 0cal
Comes to 424cals, makes a huge bowl, and I love it! It’s my ultimate comfort food- I love the fact that I can take a recipe that isnt always healthy, find suitable ingredients and make it easily fit my calorie goals.
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pinggolfer96 wrote: »Tonight’s dessert will be a chocolate pumpkin protein cloud cake:
Pescience vegan powder
4 servings egg whites
200 grams canned pumpkin
Xanthan gum
Cream of tartar
Stevia/cinnamon/ salt
Maybe some chopped berries
All in all the base of the cake will be less than 200 cals and with toppings maybe 350-400. And it’s hugeeeee
Here’s how it turned out!4 -
I'm so happy to have found this tread! I'm always hungry as of the last several weeks-- sometimes an hour after I eat. I get my recommended macros of protein and fat, and have been trying to figure out why I'm raiding the pantry at 8pm every night. I think I need to bulk up on more veggies. Do you all have any advice for how to start? Do I aim for an amount of fruit and veggies with eat each meal etc? Thanks!0
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I stumbled across this thread and will start to follow it. There is a lot of good information here. I will post information and/or recipes when I think they are of value.2
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Cherry Fluff
3-4 tbsp. water
A 'good' squeeze of lime
1/4 package of sugar free cherry jello (or more if you want)
Stevia to taste
First handful of ice
After blended add 1/4 tsp of Xanthum Gum
and 1/4 tsp of Guar gum and blend to incorporate
Add another handful of ice - blend well (minute)
Keep adding a handful of ice and blend well
I usually go until it reaches almost 3/4 of the blender
Makes a nice whipped topping for 'whatever'
I usually set it up more in the freezer and 'treat' it like
making an Italian ice - every 1/2 hour scrap the edges
More like a ice cream - the volume goes down
10-15 calories
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I just found this thread last week and have been chowing through cucumbers, tomatoes, watermelon and cabbage like it is my job. My lunch salads are so big it now takes me 45 minutes of constant eating to finish it all, whereas in my nutrient-dense/keto days lunch would maybe last five minutes. Thanks for posting so many awesome pictures, recipes and ideas!5
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Dumpling soup:
- I x pkt Shanggie Wonton Soup base stock powder, 5cal
- 100g prawns (Countdown), 55cal
- 40g Diamond spaghetti, uncooked, 141cal
- 110g Leanne’s Kitchen dumplings (5-6 mini dumplings), 162cal
- 100g broccoli, 34cal
- 18g red onion, 11cal
- 50g white button mushrooms, 11cal
- 9 sprigs Coriander, 5cal
- 3 cups water, 0cal
Comes to 424cals, makes a huge bowl, and I love it! It’s my ultimate comfort food- I love the fact that I can take a recipe that isnt always healthy, find suitable ingredients and make it easily fit my calorie goals.
[/quote]
Thank you, Leanne 2 -
Home made pasta sauce. Approximately 400 gram servings - 175calories
I first cook the turkey until it browns lightly with onions and garlic.
Then I add the sauces and vegetables and spices.
Bring sauce to a boiling point about 30-40% heat. Then turn down to about 10% and stir every 10 minutes for about an hour or so.
1 lb cooked, 1 lb extra lean ground turkey
1592 milliliter, Diced Tomatoes- No Salt Added
0.85 g, Coriander (cilantro) leaves, raw
576.00 g, Zuchini
218.00 g, Peppers, sweet, green, raw
86.00 g, Garlic, raw
270.00 grams, Onion
680 milliliter, All Natural Tomato Sauce - 29 oz Can
2 container (10 tbsp (30 ml) ea.), Tomato Paste Low Sodium
(your own spices)
Nutrition Facts
Makes 10 serving.
Amount Per Serving
calories 175
% Daily Value *
Total Fat 2 g 4 %
Saturated Fat 1 g 5 %
Monounsaturated Fat 1 g
Polyunsaturated Fat 0 g
Trans Fat 0 g
Cholesterol 28 mg 9 %
Sodium 365 mg 15 %
Potassium 1124 mg 32 %
Total Carbohydrate 26 g 9 %
Dietary Fiber 5 g 21 %
Sugars 12 g
Protein 15 g 30 %
Vitamin A 37 %
Vitamin C 69 %
Calcium 7 %
Iron 38 %
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I wish we could get sugar free hello in the UK
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pinggolfer96 wrote: »
What is 'sugar free hello'?0 -
pinggolfer96 wrote: »
What is 'sugar free hello'?
Lol....a friendly version of jello which has been auto spell check corrected as it's not a UK English word
@pinggolfer96 thanks.....I hadn't thought of that 4 -
pinggolfer96 wrote: »
What is 'sugar free hello'?
Lol....a friendly version of jello which has been auto spell check corrected as it's not a UK English word
@pinggolfer96 thanks.....I hadn't thought of that
...I was wondering if that's what you meant, but with all these new things out there, I thought I was missing out on something new 2 -
If anyone is the in the market for a new blender:
The nutribullet RX has been a godsend, it has "Souperblast Mode" which makes hot soup in seven minutes, my favorite so far is:
Zucchini
Onion
Chicken Broth
Seasoning
Mix in 1 tablespoon of sour cream and blend for 30 more seconds
Creamy soup at 68 calories a serving, I can eat the entire blender full for under 300 calories to go with my main meal if its not filling enough
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Would this still come out as good if i don't have Guar gumWhere is that falvoured ice cube and xanthan gum fluff recipe??
Here's my version that I've posted before
Vitamix or really good blender
10-15 calories total
1 Tbsp dark cocoa powder
1/4 tsp. Xanthum gum
1/4 tsp. Guar gum
1/4 + C. Dark cold coffee
Stevia or sweetner of choice
Vanilla, etc.,
Ice cubes
Blender:
put cocoa, stevia, etc., cold coffee and first handful of ice cubes.
Blend well
Keep adding a few ice cubes at a time until amount desired
Add Xanthum and Guar gum when blended - blend that in
Use straight away as a 'cream' ontop of things
or
I like to 'set' mine in freezer to get a more 'ice cream' version (1+ hours)
1
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