Help! Volume Eater Alert!
Hey!
I am a self professed volume eater, and I need to eat food that looks big to feel satisfied. Like having a whole plate of food which is 300 calories instead of a chocolate bar for the same amount. I have tried soup, but it is getting old now. Does any one have any recipes for foods that are not calorie dense? Any suggestions would really be appreciated.
*And I hope you guys are having a lovely day.
I am a self professed volume eater, and I need to eat food that looks big to feel satisfied. Like having a whole plate of food which is 300 calories instead of a chocolate bar for the same amount. I have tried soup, but it is getting old now. Does any one have any recipes for foods that are not calorie dense? Any suggestions would really be appreciated.
*And I hope you guys are having a lovely day.
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Replies
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I normally would make a salmon fillet and put it on toast with a thick slice of tomato and some lettuce and have a side of green beans and the whole meal is around 300. Or swap the fish with a veggie burger. There are lots of foods 100 calories and under you can tweek.0
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Hey!
I am a self professed volume eater, and I need to eat food that looks big to feel satisfied. Like having a whole plate of food which is 300 calories instead of a chocolate bar for the same amount. I have tried soup, but it is getting old now. Does any one have any recipes for foods that are not calorie dense? Any suggestions would really be appreciated.
*And I hope you guys are having a lovely day.
I feel like a say this a lot lol but one of my favorite meals is an egg-white omelet (actually, I usually use one whole egg and three whites). You can add seasonings and a TON of veggies, a little cheese. I often have a cup of frozen hash browns with it, too. I usually use 1/2 T olive oil to cook the hash browns, but have recently not and they were still good.
A really "normal" omelet for me would be the eggs with salt, cayenne, onion powder, and turmeric added; a cup "each" of something like mushrooms, spinach, zucchini, tomato; an ounce of pepperjack or a tablespoon of shredded Parmesan or a Cheesehead 50 calorie string cheese.
Even with the hash browns, it comes in around 300 calories and it's really satisfying, especially with the protein, and you can pretty much bulk it up with veggies to your heart's content. It's a big old plate of food.
Sometimes I add zucchini, beets, or onions to the potatoes, too, but not really since I've been logging. There is also lots of room for variety. Mushroom and swiss? Tomato and parm? Zucchini and marinara?
You can also use an ounce of, say, ham lunch meat or a tablespoon of those real bacon pieces in the jar if you want. I am not great with sodium, don't care about the meat, and don't need more protein, so I usually don't....but do what works for you. I hope you like it!
Edited for salad lol Also, I meant to say big veggie salads can be great if they aren't boring. I don't want a bowl of lettuce and nothing else. But mix in a little of all different veggies and make it big and fun - colors, tastes, textures. Add a little lean protein. Take it easy on cheeses and dressings - find something you like instead like mandarin oranges, lemon juice, etc. And eat away!0 -
Thanks a ton!! :flowerforyou: You guys are amazing!0
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Stir fry veggies-
Brown some meat, (steak, chicken, pork.) add Broccoli, onions, peppers, etc. sautéed in a t if oil, or pan spray.0 -
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Look up Hungry Girl recipes because that is what she is all about. Healthy food that is HUGE. Example: Mac and cheese +cubed butternut squash. Squash is super healthy and bumps of the nutrition and volume of the mac and cheese. Also when making a sandwich pile on the lettuce,spinach so it looks taller. When making a burger, grill red peppers, onions,and portebello mushrooms for on top to make it bigger.0
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Thanks a ton!! :flowerforyou: You guys are amazing!
You are so welcome! Plus I like talking about food lol and getting ideas from others as well. Take care.0 -
You might try spaghetti squash. You can have five cups for 205 calories, and that's a lot of squash. I eat it almost every day as long as it's available. You can mix it with ground turkey, bell pepper & onion, ground bison
, grilled chicken, feta cheese or any kind of low calorie cheese or fat-free or low-fat sliced cheese or a Velveeta jalapeno cheese slice, greek yogurt, fat-free or low fat sour cream, so many variations. Also very good with chicken, a little olive oil, parmesan cheese, sea salt. Keeps me more than satisfied for super low calories at 41 calories per cup. 0 -
Bump0
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You might try spaghetti squash. You can have five cups for 205 calories, and that's a lot of squash. I eat it almost every day as long as it's available. You can mix it with ground turkey, bell pepper & onion, ground bison , grilled chicken, feta cheese or any kind of low calorie cheese or fat-free or low-fat sliced cheese or a Velveeta jalapeno cheese slice, greek yogurt, fat-free or low fat sour cream, so many variations. Also very good with chicken, a little olive oil, parmesan cheese, sea salt. Keeps me more than satisfied for super low calories at 41 calories per cup.
Oh, great suggestions! I was given two of these last week. I should cook them up. My daugher likes eating them like "spaghetti." lol Very original, I know.0 -
Here's my list of favorite go-to recipes that are all nutrient dense for minimal calories (about 2 to 4 servings each):
VEGETARIAN CHILI
1 ½ cups cooked kidney beans
1 ½ cups cooked pinto beans
1 can Dakota Pride Mild Chili Beans (my secret weapon-only thing I buy at Aldi’s)
1 onion, diced
2 green bell peppers, diced
1 can diced tomatoes (do not drain)
2 ½ cups water
1 tblsp chix bullion powder (vegan)
1 tblsp chili powder
1 tblsp garlic salt
1 tblsp cumin
Bring everything to a boil and cook until onions and peppers are soft – about 15 minutes.
RATATOUILLE
Dice & saute up in a tablespoon of olive oil:
1 eggplant
1 zucchini
1 green pepper
1 onion
1 clove garlic, minced
Once everything is getting fairly cooked, add in a can of diced tomatoes with juice and a couple tablespoons of tomato paste. Season with salt & pepper, basil and parsley. I like to toast hoagie buns, load them with this, add (vegan) mozzarella and put under the broiler for just a minute - until the cheese is melted.
AVOCADO TOFU SANDWICH
Baked Tofu: Press & drain 1 block firm tofu. Cut into 4 "patties". Brush on mixture of soy sauce and liquid smoke, then sprinkle on garlic powder, salt & pepper. Bake at 350 for 20 minutes. Flip and bake additional 15 minutes.
Avocado "mayo": Mash 1 avocado and combine with 1 T red wine vinegar, salt, pepper and parsley. Use this in place of mayo.
Serve in a pita with a slice of tomato.
VERY VEGGIE “SPAGHETTI”
2 Tbsp Tuscan Herb Extra Virgin Olive Oil (or regular EVOO)
1 Onion, diced
10 oz jar sliced Mushrooms
2 large Zucchini, shredded in food processor
2 large Carrots, shredded in food processor
2 cloves Garlic, minced
1 can (15 oz) Tomato Sauce, no salt added
1 can (15 oz) Diced Tomatoes, no salt added - DO NOT DRAIN
2 Tbsp Tomato Paste
2 Tbsp Flaxmeal
1 Tbsp dried Basil
1 Tbsp dried Parsley
Salt & Pepper to taste
Nutritional Yeast (optional)
Using a julienne peeler, make a huge mound of raw carrot or zucchini "pasta"...then top it with very veggie sauce.
DEVILISH CHICK SPREAD
3 cups chickpeas, cooked
1 cup vegan mayonnaise
2 tablespoons nutritional yeast
1 tablespoon lemon juice
1 tablespoon yellow mustard
1 teaspoon curry powder
Season Salt and freshly ground pepper to taste
2 tablespoons finely chopped chives
Combine everything except chives in a food processor fitted with the metal blade. Pulse on and off until the mixture is nicely melded, but don’t puree—leave a little texture. Add the chives through the feed tube and pulse on and off a few times to whirl in
THREE BEAN SALAD
1.5 cups cooked kidney beans
1.5 cups cooked chickpeas
2 cups cooked green beans
1/2 white onion, finely diced
1/2 green bell pepper, finely diced
Dressing:
2 T olive oil
2 T apple cider vinegar
parsley, salt & pepper to taste
Mix dressing, stir in beans, onion and bell pepper and let marinate for at least 2 hours.
QUINOA VEGGIE PLATE
Ingredients
1/2 cup uncooked quinoa, rinsed
1 cup water
1 tsp vegan chix bouillion (optional)
1 cup frozen green beans
1 cup frozen cut carrots
1 cup frozen peppers and onions
*Sauce:
1/3 cup tomato sauce
1/3 cup diced tomato with juice
1 tsp Italian Seasoning
1 tsp dried minced onion
Dash of garlic powder
Salt and Pepper to taste
1 tsp Nutritional Yeast
Sprinkling of Adobo Seasoning
Directions
Bring 1 cup water to a boil. Add vegan chix flavored bullion, if desired. After boiling, stir in rinsed quinoa, lower heat to medium low, cover and cook 15 to 20 minutes, until quinoa is semi-translucent.
While quinoa is cooking, steam green beans, carrots, peppers and onions for 12 minutes.
For sauce, combine tomato sauce, tomatoes, Italian seasoning, dried minced onion, garlic powder, salt and pepper and heat on stove for 5 to 10 minutes.*
To plate, divide quinoa onto two plates, top each with half of the veggies and sprinkle on Adobo seasoning. Divide the tomato sauce and pour over each plate and top each one with 1/2 tsp of nutritional yeast.
Tips
*To speed this up, you can substitute your favorite pasta sauce for the sauce recipe.
LOADED BAKED SWEET POTATO
(ingredients listed tops 2 sweet potatoes):
Combine 1/4 cup beans (red, black, white, pinto...your choice), 1 diced tomato, 1/2 diced onion, 1 tablespoon ground flax, 1 tablespoon nutritional yeast, 1 tablespoon lime juice, cilantro, salt and pepper. Mix it all up and top the sweet potatoes.
I usually just stab the potatoes with a fork several times and microwave them for 10 minutes and they turn out perfect!
STIR-FRY SAUCE
I heat up a bag of frozen stir-fry veggies, 1 can of chinese veggies (drained), 1 can of water chestnuts (drained), then pour the following sauce. I know stir-fry is supposed to be quick-cooking, but after I pour my sauce on, I like to keep it on the heat for about 5 minutes, stirring the sauce around and letting it soak in to the veggies.
Whisk together:
1 tsp ginger
1 clove garlic, minced
1 tbsp light agave
4 tbsp soy sauce
2 tbsp ponzu sauce
1 tbsp rice vinegar or apple cider vinegar
1 tsp corn starch
VEGAN SAUSAGE CRUMBLES
2 tablespoons soy sauce or Tamari
1 teaspoon sage
1 teaspoon onion powder
1/2 teaspoon thyme
1/4 teaspoon garlic powder
1/2 teaspoon fennel seeds
1/8 teaspoon cayenne pepper
1/8 teaspoon black pepper
salt, to taste
1 cup boiling water
1 cup textured soy protein
2-3 tablespoons extra virgin olive oil
1. In a bowl, mix together the first 9 ingredients (through salt). Pour the boiling water over the mixture.
2. Pour in the textured soy protein, mix with a fork, and let stand for 10 minutes. Fluff with a fork. Taste to see if more seasonings need to be added.
3. Put oil in a frying pan over medium heat. Add mixture, and fry until well browned. (you may need to add extra oil if the pan becomes too dry).
You now have delicious sausage crumbles! They taste great on pizza, in spaghetti sauce, and with scrambled tofu eggs.
TOFUNA
Baked Tofu
Press a block of Lite Firm Tofu to remove as much water as possible. Cut into 4 "patties". Spray a baking sheet with EVOO. Mix together 2 Tablespoons of soy sauce and 1/2 tsp liquid smoke. Brush onto both sides of the patties, sprinkle with salt, pepper, and garlic powder. Bake at 375 for 20 minutes. Flip over and bake additional 15 minutes. When they are cooled, I roughly break them up and pulse them in my food processor. Put into a mixing bowl and add:
1 celery stalk, finely diced
1/2 cup vegan mayo
3 tablespoons dill pickle relish
2 tablespoons nutritional yeast
salt & pepper to taste
Mix thoroughly and thoroughly enjoy!0 -
I'm the same way. I get these vermicelli noodles that are made from mung bean and they're super low in cals... you could eat 8 bundles of them for 220 cals if you really wanted to... but really 3 will do the trick! I treat them like chow mein and stirfry them with veggies and shrimp.0
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I tried her growing oatmeal bowl (with a twist) and I found it amazing! Thanks! I eat so many burgers, but I never quite get full with one, so I will try that.Look up Hungry Girl recipes because that is what she is all about. Healthy food that is HUGE. Example: Mac and cheese +cubed butternut squash. Squash is super healthy and bumps of the nutrition and volume of the mac and cheese. Also when making a sandwich pile on the lettuce,spinach so it looks taller. When making a burger, grill red peppers, onions,and portebello mushrooms for on top to make it bigger.0 -
This is amazing! I will totally try this!!You might try spaghetti squash. You can have five cups for 205 calories, and that's a lot of squash. I eat it almost every day as long as it's available. You can mix it with ground turkey, bell pepper & onion, ground bison , grilled chicken, feta cheese or any kind of low calorie cheese or fat-free or low-fat sliced cheese or a Velveeta jalapeno cheese slice, greek yogurt, fat-free or low fat sour cream, so many variations. Also very good with chicken, a little olive oil, parmesan cheese, sea salt. Keeps me more than satisfied for super low calories at 41 calories per cup.0 -
Oh my! Cheers to you and good food! :drinker: I was actually trying to cut some meat out of my diet. Thank you!Here's my list of favorite go-to recipes that are all nutrient dense for minimal calories (about 2 to 4 servings each):
VEGETARIAN CHILI
1 ½ cups cooked kidney beans
1 ½ cups cooked pinto beans
1 can Dakota Pride Mild Chili Beans (my secret weapon-only thing I buy at Aldi’s)
1 onion, diced
2 green bell peppers, diced
1 can diced tomatoes (do not drain)
2 ½ cups water
1 tblsp chix bullion powder (vegan)
1 tblsp chili powder
1 tblsp garlic salt
1 tblsp cumin
Bring everything to a boil and cook until onions and peppers are soft – about 15 minutes.
RATATOUILLE
Dice & saute up in a tablespoon of olive oil:
1 eggplant
1 zucchini
1 green pepper
1 onion
1 clove garlic, minced
Once everything is getting fairly cooked, add in a can of diced tomatoes with juice and a couple tablespoons of tomato paste. Season with salt & pepper, basil and parsley. I like to toast hoagie buns, load them with this, add (vegan) mozzarella and put under the broiler for just a minute - until the cheese is melted.
AVOCADO TOFU SANDWICH
Baked Tofu: Press & drain 1 block firm tofu. Cut into 4 "patties". Brush on mixture of soy sauce and liquid smoke, then sprinkle on garlic powder, salt & pepper. Bake at 350 for 20 minutes. Flip and bake additional 15 minutes.
Avocado "mayo": Mash 1 avocado and combine with 1 T red wine vinegar, salt, pepper and parsley. Use this in place of mayo.
Serve in a pita with a slice of tomato.
VERY VEGGIE “SPAGHETTI”
2 Tbsp Tuscan Herb Extra Virgin Olive Oil (or regular EVOO)
1 Onion, diced
10 oz jar sliced Mushrooms
2 large Zucchini, shredded in food processor
2 large Carrots, shredded in food processor
2 cloves Garlic, minced
1 can (15 oz) Tomato Sauce, no salt added
1 can (15 oz) Diced Tomatoes, no salt added - DO NOT DRAIN
2 Tbsp Tomato Paste
2 Tbsp Flaxmeal
1 Tbsp dried Basil
1 Tbsp dried Parsley
Salt & Pepper to taste
Nutritional Yeast (optional)
Using a julienne peeler, make a huge mound of raw carrot or zucchini "pasta"...then top it with very veggie sauce.
DEVILISH CHICK SPREAD
3 cups chickpeas, cooked
1 cup vegan mayonnaise
2 tablespoons nutritional yeast
1 tablespoon lemon juice
1 tablespoon yellow mustard
1 teaspoon curry powder
Season Salt and freshly ground pepper to taste
2 tablespoons finely chopped chives
Combine everything except chives in a food processor fitted with the metal blade. Pulse on and off until the mixture is nicely melded, but don’t puree—leave a little texture. Add the chives through the feed tube and pulse on and off a few times to whirl in
THREE BEAN SALAD
1.5 cups cooked kidney beans
1.5 cups cooked chickpeas
2 cups cooked green beans
1/2 white onion, finely diced
1/2 green bell pepper, finely diced
Dressing:
2 T olive oil
2 T apple cider vinegar
parsley, salt & pepper to taste
Mix dressing, stir in beans, onion and bell pepper and let marinate for at least 2 hours.
QUINOA VEGGIE PLATE
Ingredients
1/2 cup uncooked quinoa, rinsed
1 cup water
1 tsp vegan chix bouillion (optional)
1 cup frozen green beans
1 cup frozen cut carrots
1 cup frozen peppers and onions
*Sauce:
1/3 cup tomato sauce
1/3 cup diced tomato with juice
1 tsp Italian Seasoning
1 tsp dried minced onion
Dash of garlic powder
Salt and Pepper to taste
1 tsp Nutritional Yeast
Sprinkling of Adobo Seasoning
Directions
Bring 1 cup water to a boil. Add vegan chix flavored bullion, if desired. After boiling, stir in rinsed quinoa, lower heat to medium low, cover and cook 15 to 20 minutes, until quinoa is semi-translucent.
While quinoa is cooking, steam green beans, carrots, peppers and onions for 12 minutes.
For sauce, combine tomato sauce, tomatoes, Italian seasoning, dried minced onion, garlic powder, salt and pepper and heat on stove for 5 to 10 minutes.*
To plate, divide quinoa onto two plates, top each with half of the veggies and sprinkle on Adobo seasoning. Divide the tomato sauce and pour over each plate and top each one with 1/2 tsp of nutritional yeast.
Tips
*To speed this up, you can substitute your favorite pasta sauce for the sauce recipe.
LOADED BAKED SWEET POTATO
(ingredients listed tops 2 sweet potatoes):
Combine 1/4 cup beans (red, black, white, pinto...your choice), 1 diced tomato, 1/2 diced onion, 1 tablespoon ground flax, 1 tablespoon nutritional yeast, 1 tablespoon lime juice, cilantro, salt and pepper. Mix it all up and top the sweet potatoes.
I usually just stab the potatoes with a fork several times and microwave them for 10 minutes and they turn out perfect!
STIR-FRY SAUCE
I heat up a bag of frozen stir-fry veggies, 1 can of chinese veggies (drained), 1 can of water chestnuts (drained), then pour the following sauce. I know stir-fry is supposed to be quick-cooking, but after I pour my sauce on, I like to keep it on the heat for about 5 minutes, stirring the sauce around and letting it soak in to the veggies.
Whisk together:
1 tsp ginger
1 clove garlic, minced
1 tbsp light agave
4 tbsp soy sauce
2 tbsp ponzu sauce
1 tbsp rice vinegar or apple cider vinegar
1 tsp corn starch
VEGAN SAUSAGE CRUMBLES
2 tablespoons soy sauce or Tamari
1 teaspoon sage
1 teaspoon onion powder
1/2 teaspoon thyme
1/4 teaspoon garlic powder
1/2 teaspoon fennel seeds
1/8 teaspoon cayenne pepper
1/8 teaspoon black pepper
salt, to taste
1 cup boiling water
1 cup textured soy protein
2-3 tablespoons extra virgin olive oil
1. In a bowl, mix together the first 9 ingredients (through salt). Pour the boiling water over the mixture.
2. Pour in the textured soy protein, mix with a fork, and let stand for 10 minutes. Fluff with a fork. Taste to see if more seasonings need to be added.
3. Put oil in a frying pan over medium heat. Add mixture, and fry until well browned. (you may need to add extra oil if the pan becomes too dry).
You now have delicious sausage crumbles! They taste great on pizza, in spaghetti sauce, and with scrambled tofu eggs.
TOFUNA
Baked Tofu
Press a block of Lite Firm Tofu to remove as much water as possible. Cut into 4 "patties". Spray a baking sheet with EVOO. Mix together 2 Tablespoons of soy sauce and 1/2 tsp liquid smoke. Brush onto both sides of the patties, sprinkle with salt, pepper, and garlic powder. Bake at 375 for 20 minutes. Flip over and bake additional 15 minutes. When they are cooled, I roughly break them up and pulse them in my food processor. Put into a mixing bowl and add:
1 celery stalk, finely diced
1/2 cup vegan mayo
3 tablespoons dill pickle relish
2 tablespoons nutritional yeast
salt & pepper to taste
Mix thoroughly and thoroughly enjoy!0 -
That sounds like an excellent idea. Unfortunately, I'm not exactly sure where to find them. :sad:I'm the same way. I get these vermicelli noodles that are made from mung bean and they're super low in cals... you could eat 8 bundles of them for 220 cals if you really wanted to... but really 3 will do the trick! I treat them like chow mein and stirfry them with veggies and shrimp.0 -
I'm game for anything with aubergines!0 -
That sounds like an excellent idea. Unfortunately, I'm not exactly sure where to find them. :sad:I'm the same way. I get these vermicelli noodles that are made from mung bean and they're super low in cals... you could eat 8 bundles of them for 220 cals if you really wanted to... but really 3 will do the trick! I treat them like chow mein and stirfry them with veggies and shrimp.
The ones I get are made by Lungkow and i've seen them in asian markets and even in safeways and other chain grocers. They have a neon pink netting around the package. Here's a photo http://4.bp.blogspot.com/-T0OZADkC5AI/T_DxP4f_ifI/AAAAAAAACAY/xPC7FhxHoDg/s320/Lungkow+Mung+Bean+Noodles.JPG
They're also good inside of home made salad rolls!0
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