Volume Eaters Thread
Replies
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Yay! I'm so glad someone else made the protein angel food cake!! I need more eggs and then I'll be making more! @JaydedMiss, if you come up with any other variations/flavors, please share your ideas!1
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kelly_c_77 wrote: »Yay! I'm so glad someone else made the protein angel food cake!! I need more eggs and then I'll be making more! @JaydedMiss, if you come up with any other variations/flavors, please share your ideas!
Will do! I love any and all excuses to make pretty food
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Pro tip: Separate your eggs while they are still cold, and let the whites comes to room temp. Eggs separate better while they are cold, but whip up better at room temp. That's something I learned ages ago from my mother's old Betty Crocker cook book from the 50's.12
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This is ridiculous!7 -
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I really need to get that cream of tartar now. I want to try the angel food cake too. It looks so good and hearing you all rave about it makes me "jealous." LOL
Anyway, I finally got around to try out that rice pudding idea from a few pages back.
It can't compete with the angel cake I'm afraid but it was actually better than I expected and pretty quick and easy to make. And it's the complete opposite to the protein ice cream in one regard - it gets served and eaten hot/warm. So ideal for cold weather.
It's debatable how high volume it is but I find it quite filling. The volume in the bowl is probably around 400ml so it's not bad, especially for the amount of calories.
The brown-ish color comes from cinnamon which I probably should have put on top of the pudding too. Anyway, the idea comes from a dish called "milk rice" which is eaten here often as a sweet full meal or as dessert. To reduce calories, white rice is replaced with shirataki/konjac rice and normal milk with unsweetened almond milk here. Consistency is slightly different because the konjac rice doesn't soak up the milk as milk rice does but there is still a reasonable resemblence.
Ingredients:
200 ml unsweetened almond milk
200 g shirataki rice (drained weight)
4 g guar gum
Cinnamon
Vanilla (extract or any other form of vanilla)
Sweetener of choice - I used stevia
Topping of your choice - I used raspberries and blueberries
Put the almond milk in a pot, add the guar gum and stir to mix them. Turn on heat and add the drained and cleaned shirataki rice. Once the pudding is cooking, add cinnamon, sweetener of your choice and vanilla extract - be generous with the amounts since the shirataki rice doesn't have any flavor of its own. Stir at medium heat for about 3 minutes until the pudding has the desired thickness. Pour into a bowl and top with fruit.
It's really quick and not bad. I wouldn't say it's amazing though. This was a first attempt however, so there is plenty of room for improvements.
Further comments: the original recipe suggested konjac flour or carob gum as thickener but I didn't have that at home and usually guar gum does the same trick and it did work. If you have none of those, I would expect that xantham gum or soy flour works too.
Pros:
- Hot desert
- Quick and easy to make
- Filling
- High in fiber
- A calorie bargain
Cons:
- Konjac rice makes it a bit pricey
- Not everyone likes shirataki rice
- Hardly any protein
- Flavor and consistency might be not distinctive enough
To me, it was worth a try. I might experiment a bit more with it but not with high priority. If anyone else gives it a try, let me know what you think.3 -
You have all inspired me to not be ashamed of volume meals. Thank you! I love to add zucchini noodles and stir fry vegetables to everything. This hit the spot.6 -
So @nowine4me, you mean ridiculous as in amazing, right? I bought more eggs yesterday so I will be making another one today!
@maisiba, the rice pudding looks good! I'm hesitant to try the shirataki rice because of my dislike for the noodles. I'm still not sure I would even find the rice as I've only seen the noodles here (to be honest, I've never looked though).
@theyoginurse, your stir fry looks great! Definitely don't be ashamed of eating high volume!
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I just de-yolked my eggs im going to make this again in a few hours (no idea how long it takes to get to room temp, Cant soak them in water when deyolking first XD )
Im going to try seasoning it a little more adding a bit of xanthan gum to counteract the extra liquid and attempting to make into muffins. I liked the outer bits the best nice and chewy and soft, My hope is in cupcake form itl cook nicely and be mostly outer edge
I hope to make it nice and flavorful enough to eat just on its own no fancy toppings as a good breakfast base/addition
I cant decide if i should make itty bitty baby cupcakes or just muffin sized yet. I think ill try itty bitty ones one day Cant be a bad thing to have bite sized like no cal baby cake muffins around. This will be interesting
Edit to add: If anyone sees this before i make them any thoughts on how long it will take? Much less im sure i was cooking the cake at 350 for around 20-25 minutes i imagine cupcakes would be the same just take less time and keep an eye on em, Cook until the tops a nice golden brown and then possibly a few more minutes to be safe1 -
Had two POUNDS of roasted cauliflower yesterday with S&P, garlic powder, and a TBSP of parmesan cheese. That stuff is so fun to eat when watching a movie. I pull it apart and pop it like pop corn.
Does that officially make me a volume eater?5 -
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GUYS! No lie...screw the fancy cakes i made above....
I made it into lemon muffins. 6 of them for 199 calories! Big muffins. Amazingly lemony seriously. 6 big muffins for 199 calories with 39g protein....
I did the recipe as normal but added 2 tbps lemon juice and 1 lemons worth of zest. Next time ill add a bit more lemon juice now that i know it works. Slightly less stevia to allow a bit of sour, And 1.5 tsp of xanthan gum just to ensure its thick. Doubt it was even needed i just wanted as thick and cakey as possible.
I filled the muffin container fully taking care to pat the batter down into the tin carefully, Was just slightly rounded by the time i used all the batter. they grew pretty significantly gota leave room for that. They actually cooked longer thn the cake. Again i wanted thick and cakey kept them in for 25-30 minutes
Seriously these are amazing and dont need additional calories to top them with anything. Mmmm
Legit may make these daily...
Edit: im really amazed that not once has one of my randomly decided on mental recipes not worked out awesomely.... LOL
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They look so good!! I don't have any lemons/juice though!
My eggs are warming to room temperature now.
I used Quest Salted caramel for the cake I made last time, but I'm all out now. My choices are (all Quest brand) peanut butter, strawberries n cream, or banana cream. I can't decide which one to do. Thoughts?
I didn't use any toppings last time either. I thought it was fine on it's own.0 -
kelly_c_77 wrote: »They look so good!! I don't have any lemons/juice though!
My eggs are warming to room temperature now.
I used Quest Salted caramel for the cake I made last time, but I'm all out now. My choices are (all Quest brand) peanut butter, strawberries n cream, or banana cream. I can't decide which one to do. Thoughts?
I didn't use any toppings last time either. I thought it was fine on it's own.
Banana cream sounds amazing lol i seem to be in a tropical comforting taste kind of mood im craving bananas pineapples and lemons3 -
I have cartoned egg whites...how are they different from egg beaters? Just wondering cause I want to try the cake, but don't want to waste ingredients if it won't work0
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^^I'd like to know that too. I'd prefer to use cartoned whites as well. They specifically say that they won't work in the video0
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kelly_c_77 wrote: »^^I'd like to know that too. I'd prefer to use cartoned whites as well. They specifically say that they won't work in the video
They also say they won't work for meringues on every carton of egg whites I've ever purchased.
I have some in the fridge right now. I'm going to go run a test on them, because that would be a huge thing if they did indeed work.2 -
Awesome! Definitely let us know. I'll be pretty pumped if it comes out good!1
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I just tested the carton egg whites. They did whip, BUT... they didn't get quite as stiff as regular egg whites would.2
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