Volume Eaters Thread
Replies
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Mexicangreensalsa wrote: »Posted this in the recipe section, but because this also belongs here....
Nutrition Facts
Servings 1.0
Amount Per Serving
calories 465
% Daily Value *
Total Fat 15 g 23 %
Saturated Fat 5 g 23 %
Monounsaturated Fat 5 g
Polyunsaturated Fat 3 g
Trans Fat 0 g
Cholesterol 583 mg 194 %
Sodium 1130 mg 47 %
Potassium 862 mg 25 %
Total Carbohydrate 40 g 13 %
Dietary Fiber 19 g 77 %
Sugars 18 g
Protein 47 g 94 %
Vitamin A 458 %
Vitamin C 5 %
Calcium 106 %
]Iron 43 %
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.
Get:
0.25 cup, Apple Sauce
1 tsp, Baking Powder
2 cup, Pure Pumpkin
1 Tablespoons, Salt
30 g, protein powder ANY (I used myprotein Vanilla)
3 large, Egg
1 Tablespoon, Vanilla
Do:
#1. Crack eggs and separate white from yolk.
#2. Whip the egg whites to stiff peaks (photo 1)
#3. Mix the yolks and protein powder until well combined.
#4. Add in the rest of the ingredients and mix until its all combined. Taste for sweetness. To my taste I did not need to add any sweetened because the protein powder was sweet enough. (photo 2)
#5. In 3 parts fold in the beaten egg whites into the mix. Just until combined. Dont over mix. I used a spatula for this (photo 3)
#6. Line a baking pan or spring pan (I used the same one I am using for my cheesecake (6x3) and it was almost to the top before baking, and fill with the mix. Top with some shaved chocolate and berries if you like, like I did.
#7. Bake at 375F for 45 - 50 minutes. In my Breville Smart Pro it was 45 minutes. Do the tooth pick test to be sure.
#8. Allow to cool and enjoy a slice or the whole thing.
Photo 1.
Photo 2.
Photo 3.
Photo 4. Before baking.
Photo 5. After baking.
Is this a 6x3 pan? That is a small cake for almost 500 calories!
I think there could be a way to make it lower calorie for that amount of volume. I like the angel food protein cakes that are the size of a dinner plate for only 200 calories.
Actually... considering the calories in a normal cake that size might double to triple that.. 500 is awesome!0 -
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I vote for both.
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kelly_c_77 wrote: »I vote for both.
Yup...2 -
@crazyravr - I feel like a creeper because I stalk you and your food.
So, gonna just do it openly.
Keep them coming.
Don’t care what- if it passes your QC, I’m IN.
Love the instruction photos as well.
I’m laid up after a surgery.
Dining on gallons of bone broth, my roasted pumpkin curry soup (not crazy high volume because I like the coconut fats, but super vital, high fiber, and delicious!), and my dwindling stash of crazyravr protein waffles. Even on crutches, I can pop one in the oven!1 -
This is not very pretty - but it is tasty and huge for 380 calories. Half a spaghetti squash, shredded chicken breast and tomato sauce:
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not bad for all these 'doughnuts' for 115 calories and 2 tbsp. of pb powder (45 calories)
160 calorie 'little' snack
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Tankiscool wrote: »
[quote="Noreenmarie1234;c-43263985"
This is just awesome! Is this that egg white recipe? What was it again? Sorry to make you post again (I tried searching the thread), this time I will bookmark it! [/quote]
No worries...I'm always misplacing 'crazyrav's' recipes lol!
This is surely based on his protein doughnuts...I've cut mine down - no protein powder,etc., His doughnuts (i'm sure) have a little more substance.
Here's my low calorie version: 115 calories total and 13 grams protein
2 tbsp. of coconut flour
.5 tsp of baking powder
3 egg whites
.5 tsp of xanthum gum
whip egg whites til stiff. whip xanthum gum and mix and mix and mix!. sift and fold flour and b. powder into eggs careful not deflate. Spray doughnut molds - bake for around 10 minutes @ 350 degrees F
Just found Crazyrav's original posting...lots of great stuff on here...https://community.myfitnesspal.com/en/discussion/10570146/protein-donuts-using-your-favorite-protein-pancake-mix#latest4 -
I love volume eating. I love feeling like I’m eating loads but knowing the calories are low.0
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I can eat a fair bit on my calories for now, but as I lose weight I'll need this thread more!
I'm eating omelettes lately though, 3 egg filled gives a good plate full for sub 500 calories that keeps me full. On a hungry day today, so gone this route for lunch.0 -
Not as great as the Godfathers recipes, but for someone dabbling their feet in volume eating, they might check out Looneyforfood.com . He has some interesting recipes that have voluminous components.2
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Weird, very voluminous, sweet experiment today.
Heard of ‘aquafaba?’ Essentially, it is whipped leftover canned garbanzo bean water.
Gets eerily similar to meringue.
Anyhow. I’d read recipes with it ages ago, then read some health concerns about aquafaba (BPA risk from the cans, lectins, etc etc) and was
deterred. Yesterday I got curious enough (and was using garbanzos in curried chickpea-cauliflower soup) so whipped it up.
I made this:
Cals in aquafaba are negligible. So giant bowl of sweet stuff for cals in toppings (Peanut powder, cacao nibs.)
I was inspired by this post on aquafaba marshmallow fluff:
http://www.picklesnhoney.com/2016/10/22/vegan-aquafaba-marshmallow-fluff/
I hacked at the recipe because that’s what I DO.
My modifications:
-1 can worth of garbanzo water
-bit of cream of tartar
-bit of xanathan gum (While I use this stuff, I’m also bit concerned about the possible leaky-gut/inflammation potential. I use it as a treat..)
Whip in stand mixer till white and creamy, soft peaks.
Add:
--~1/4c monk sweet plus, a non-caloric sweetener blend I like
-vanilla/other flavor
Whip again to stiff glossy peaks.
Do with it what you will.
I ate the whole giant bowl. It was a worthy exercise for the novelty factor. I’d make it again to use in something or to use as a vegan meringue when cooking for plant-only friends.2 -
purplefizzy wrote: »Weird, very voluminous, sweet experiment today.
Heard of ‘aquafaba?’ Essentially, it is whipped leftover canned garbanzo bean water.
Gets eerily similar to meringue.
Anyhow. I’d read recipes with it ages ago, then read some health concerns about aquafaba (BPA risk from the cans, lectins, etc etc) and was
deterred. Yesterday I got curious enough (and was using garbanzos in curried chickpea-cauliflower soup) so whipped it up.
I made this:
Cals in aquafaba are negligible. So giant bowl of sweet stuff for cals in toppings (Peanut powder, cacao nibs.)
I was inspired by this post on aquafaba marshmallow fluff:
http://www.picklesnhoney.com/2016/10/22/vegan-aquafaba-marshmallow-fluff/
I hacked at the recipe because that’s what I DO.
My modifications:
-1 can worth of garbanzo water
-bit of cream of tartar
-bit of xanathan gum (While I use this stuff, I’m also bit concerned about the possible leaky-gut/inflammation potential. I use it as a treat..)
Whip in stand mixer till white and creamy, soft peaks.
Add:
--~1/4c monk sweet plus, a non-caloric sweetener blend I like
-vanilla/other flavor
Whip again to stiff glossy peaks.
Do with it what you will.
I ate the whole giant bowl. It was a worthy exercise for the novelty factor. I’d make it again to use in something or to use as a vegan meringue when cooking for plant-only friends.
Ohh! I'm excited to try this! Thanks!!1 -
So welcome!kelly_c_77 wrote: »Ohh! I'm excited to try this! Thanks!!
Check out the food blogOsphere for real recipes, many dedicated people have done some cool stuff with it and explain it way better than I did
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purplefizzy wrote: »
So welcome!kelly_c_77 wrote: »Ohh! I'm excited to try this! Thanks!!
Check out the food blogOsphere for real recipes, many dedicated people have done some cool stuff with it and explain it way better than I did
I've made this a while ago, and found the smell and taste a little off putting...did you notice this at all?0 -
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I've made this a while ago, and found the smell and taste a little off putting...did you notice this at all?
It was a bit ‘bean-y’ so I was heavy handed with the vanilla (good kind, a bourbon vanilla) and the faux PBFit and nibs helped.
I think I’ll try a version with copious amounts of cacao powder and maybe some powdered espresso. Texture was on-point and I’m having to change up my foods because an injury has my needs much lower than usual.
Please, volume friends, keep the inspiration coming!! I’m used to eating like an athlete. Struggling to adjust to the drastically reduced needs I have, post surgery and forced to rest 18+ hours a day.
I understand that I desperately need to reign in my usual kCals, and also just accept some loss of muscle mass and bit of weight gain in the name of healing.
I could really use any inspiration y’all have for real food ideas (I avoid packaged ‘blablabla-free’ stuff) that can help me make this reduced cal period a fun adventure in learning new foods.
I’m somewhat limited in the kitchen because cooking on crutches isn’t super easy, but I’m scrappy and figure it out with the help of a rolling cart.
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@purplefizzy - This has been my last meal of the day for awhile now. Helps me up my protein intake and I sleep like a baby. The original recipe is upstream in this thread somewhere (around page 60, methinks).
If you have a blender you can make protein ice cream, one serving fills a giant mixing bowl.
60 ml sugar free maple syrup
120 ml unsweetened almond milk
30g protein powder (recommend chocolate or cookies n cream)
Entire tray of ice cubes
3g xanthan gum (add last)
Add everything to the blender except the xanthan gum and let it go on pulse or high for 2-3 minutes until your ice is completely crushed up and you see an ice cream texture. Then add the xanthan gum and go another 20-30 seconds or so on low. I've found that if you over mix the xanthan gum you will get more of a whipped texture than an ice cream texture.
Pour into your giant mixing bowl and squeal in excitement at how much ice cream you get to eat
Top with more syrup and a few crushed up cookies or pb2.. whatever you have the calories for.
150-160 calories depending on PP used and toppings.
I've done with all almond milk when I was out of syrup. Works ok, but not as sweet. I usually use a sugar free vanilla syrup. I have been using chocolate protein powder,but I need to try it with some vanilla protein powder, too. Sometimes I add xanthan gum - sometimes I don't - it does make it more creamy, but it's fine without it, too.
The recipe makes a big bowl - too much for me - I only use 8 ice cubes - still makes a quart or so. Top as you like - I use chocolate syrup, chopped chocolate bars or chocolate chips.4 -
alteredsteve175 wrote: »@purplefizzy - This has been my last meal of the day for awhile now. Helps me up my protein intake and I sleep like a baby. The original recipe is upstream in this thread somewhere (around page 60, methinks).
If you have a blender you can make protein ice cream, one serving fills a giant mixing bowl.
60 ml sugar free maple syrup
120 ml unsweetened almond milk
30g protein powder (recommend chocolate or cookies n cream)
Entire tray of ice cubes
3g xanthan gum (add last)
Add everything to the blender except the xanthan gum and let it go on pulse or high for 2-3 minutes until your ice is completely crushed up and you see an ice cream texture. Then add the xanthan gum and go another 20-30 seconds or so on low. I've found that if you over mix the xanthan gum you will get more of a whipped texture than an ice cream texture.
Pour into your giant mixing bowl and squeal in excitement at how much ice cream you get to eat
Top with more syrup and a few crushed up cookies or pb2.. whatever you have the calories for.
150-160 calories depending on PP used and toppings.
I've done with all almond milk when I was out of syrup. Works ok, but not as sweet. I usually use a sugar free vanilla syrup. I have been using chocolate protein powder,but I need to try it with some vanilla protein powder, too. Sometimes I add xanthan gum - sometimes I don't - it does make it more creamy, but it's fine without it, too.
The recipe makes a big bowl - too much for me - I only use 8 ice cubes - still makes a quart or so. Top as you like - I use chocolate syrup, chopped chocolate bars or chocolate chips.
Lifesaver for me too. I eat 2 batches every night.1 -
I fluffed for the first time in ages today, and remembered the voluminous beauty of a good fluff
Also stocked up on Shirataki noodles today. I find that if I rinse them suer well in hot water, then soak them in soy-ginger-garlic marinade, they loose the fishy ness (not a huge deal for me anyway) - or if I’m doing a different flavor profile, I soak them in garlic//lemon/herbs before pan-frying.
I’m trying to gameify the process, and look at it as a fun challenge to trim cals while getting in as much vital nutrition as possible. 2 -
Welcome to my world. Welcome to the dark side
I pegged you for a culinary soul brother.
Dry sense of humor, inventive use of produce, appreciation for aesthetics, and a love of recipe hacking.
I fully believe that eating well for a lifetime, for our type, involves constantly pushing into the new. I have friends that can really see food as just fuel, and can do chicken breast, sweet potato, and green veg for every meal, ad infinitum.
I appreciate their ability to do that; to see it as fuel and nothing else. For me, food is play, art, science, community, celebration of this awesome planet and the stuff it produces.
Todays volumetric intake so far:
Ginger tea with tumeric mylk, quart of bone broth (bones, lemongrass, ginger, shallots, ACV, peppercorns, sea salt, red pepper flakes. Finished with miso and Meyer lemon.)2 -
1kg of raw veggies, one egg, 25 g of cheese, one apple and one orange is something that would fill my stomach for lunch, usually. And if not and i feel hungry in a couple of hours, i have nuts and granola bar on hand.4 -
I mentioned this before, but, if you all don't mind me asking again and drawing more opinions, I appreciate your feedback.
I use a lot, A LOT of "non caloric" condiments. Mustard, Bragg's Liquid Aminos, hot sauce, and Mrs. Dash seasonings. I don't know how many servings of each I consume, but it is an amount well, well exceeding the "serving size" on the label. Ingredients in these products include xanthan gum and citric acid, etc. and I am sure those things and spices must have caloric value to them when they are consumed in large quantities.
What do you think? What do you know? Should I consider calories coming from these items since I use them so much?
Thank you. I apologize for not being concise.1 -
I mentioned this before, but, if you all don't mind me asking again and drawing more opinions, I appreciate your feedback.
I use a lot, A LOT of "non caloric" condiments. Mustard, Bragg's Liquid Aminos, hot sauce, and Mrs. Dash seasonings. I don't know how many servings of each I consume, but it is an amount well, well exceeding the "serving size" on the label. Ingredients in these products include xanthan gum and citric acid, etc. and I am sure those things and spices must have caloric value to them when they are consumed in large quantities.
What do you think? What do you know? Should I consider calories coming from these items since I use them so much?
Thank you. I apologize for not being concise.
It's funny how you mention this because I was just thinking about this. I made some muffins and never calculate the cinnamon I used into the calories for the muffins and I began to think about other things like mustard or hot sauce. I guess it boils down to how it's affecting your end goals. If you are still loosing weight or maintaining I wouldn't worry about it too much. Because at the end of the day, while calories are factual data, it's still a estimating game as far as to what each person takes in and as well as what we use as well.4 -
I mentioned this before, but, if you all don't mind me asking again and drawing more opinions, I appreciate your feedback.
I use a lot, A LOT of "non caloric" condiments. Mustard, Bragg's Liquid Aminos, hot sauce, and Mrs. Dash seasonings. I don't know how many servings of each I consume, but it is an amount well, well exceeding the "serving size" on the label. Ingredients in these products include xanthan gum and citric acid, etc. and I am sure those things and spices must have caloric value to them when they are consumed in large quantities.
What do you think? What do you know? Should I consider calories coming from these items since I use them so much?
Thank you. I apologize for not being concise.
I count 50-100 for extras a day because I use COPIOUS amounts of spices, sweetener, mustard, hot sauce, etc. on everything. But if you are already maintaining there us no point in counting if you don’t need to. Just know you actually maintain on and are eating a bit higher.2 -
Thank you both, SO much. I felt a bit silly asking such a thing, knowing the ridiculous amounts in which I consume things like spices, hot sauce, mustard, and even pickle juice!! I am just very skeptical about the food industry. I am wary about the effects anything that does not come directly from the ground (FRESH fruits and vegetables), but is exposed to some sort of processing, will have on my body.
I appreciate each and every one of you. I am so grateful for a community such as this one. I have many supportive friends and family, but, sometimes there are just questions I want to ask in confidence that I will receive a response void of any bias due to the gentle nature of personal relationships. (Does that make sense?)
Any-poot. (:
Thank you All, again. I do hope I am never a burden or pest. Enjoy the day!! (:3 -
Giant salad with scrambled eggs for the win. Followed by a GIANT bowl of berries (straw, black, blue + rasp) with a sprinkle of Quest salted caramel PP and a dash of warm water to get it syrupy. All filled up.7
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Giant salad with scrambled eggs for the win. Followed by a GIANT bowl of berries (straw, black, blue + rasp) with a sprinkle of Quest salted caramel PP and a dash of warm water to get it syrupy. All filled up.
I've never done that, but that sounds like a great idea and delicious!0
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