Volume Eaters Thread
Replies
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Kimblesnbits13 wrote: »
Rinse and dry fry. It's a bit gelatinous
That is what I did. It was the first time having it. I was prepared for this horrible smell and gummy texture. I just didn't find it that bad. The smell did not overpower the kitchen - I had to stick my nose in the bag because I thought I was missing something! The texture was very similar to other asian noodles I have had.3 -
Kimblesnbits13 wrote: »
Rinse and dry fry. It's a bit gelatinous
That is what I did. It was the first time having it. I was prepared for this horrible smell and gummy texture. I just didn't find it that bad. The smell did not overpower the kitchen - I had to stick my nose in the bag because I thought I was missing something! The texture was very similar to other asian noodles I have had.
Yeah! Dry frying is key. It doesn't say to do so on the package but moisture is not their friend. After a rinse and a fry they are wonderful.
I use the macaroni ones to make mac and cheese with laughing cow wedges and some 80 calorie garlic and feta chicken sausages from Bilinskis. Huge bowl of mac for like 300 calories. I eat two bags of shirataki at once lol.10 -
Kimblesnbits13 wrote: »
Rinse and dry fry. It's a bit gelatinous
That is what I did. It was the first time having it. I was prepared for this horrible smell and gummy texture. I just didn't find it that bad. The smell did not overpower the kitchen - I had to stick my nose in the bag because I thought I was missing something! The texture was very similar to other asian noodles I have had.
Yeah! Dry frying is key. It doesn't say to do so on the package but moisture is not their friend. After a rinse and a fry they are wonderful.
I use the macaroni ones to make mac and cheese with laughing cow wedges and some 80 calorie garlic and feta chicken sausages from Bilinskis. Huge bowl of mac for like 300 calories. I eat two bags of shirataki at once lol.
Can you add the noodles to soup? I have tried them in a stir fry before but want to add them to my miso2 -
leanitup123 wrote: »
This made me think of the time I ate an entire pound of blackberries on my way home from the grocery store.
No regrets.13 -
Can you add the noodles to soup? I have tried them in a stir fry before but want to add them to my miso
I've not added the noodles to a soup, but I have added the riced version to homemade soups - tomato and rice, Italian wedding. They worked as intended - bulked up the soups for next to no calories. I expect the noodles would provide a similar result.
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I use the macaroni ones to make mac and cheese with laughing cow wedges and some 80 calorie garlic and feta chicken sausages from Bilinskis. Huge bowl of mac for like 300 calories. I eat two bags of shirataki at once lol.
Ooh I am intrigued. Do you just chop and stir in the LC 'til it's melted? Any particular one you like best? I haven't seen the macaroni ones yet but I'll keep an eye open, this sounds great.4 -
You all have inspired me! Its like I finally understand myself now
I just found this, thought some of you might like the recipes/ideas.. https://www.eatingbirdfood.com/volume-eating-recipes/ 10 -
If more people ate a lot more vegetables like in this thread, there would be a lot more successful people reaching their weight goals...or most likely not needing to worry in the 1st place.
I know! I have so many friends who try to lose weight by cutting portions but don't add produce or sub lean protein for higher calorie ones. I'm like, dude, do you realize how many vegetables you could eat instead of 4 tbsp of sugary coffee creamer that doesn't fill you up at all? Or how much volume you could eat if you use a collard green wrap instead of 200 calories of bread? I'd never feel full if I ate like that!15 -
meganridenour wrote: »leanitup123 wrote: »
This made me think of the time I ate an entire pound of blackberries on my way home from the grocery store.
No regrets.
A whole pound?! I'm so jealous, I love berries of all kinds but too many and I can $h@ for England!!!7 -
Hey, so good to read these posts - that's how I eat too. Generally soup and salad (two kinds) lunch and dinner...get about 10 serves of veg a day :-)7
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kristikitter wrote: »meganridenour wrote: »leanitup123 wrote: »
This made me think of the time I ate an entire pound of blackberries on my way home from the grocery store.
No regrets.
A whole pound?! I'm so jealous, I love berries of all kinds but too many and I can $h@ for England!!!
Hahah I was REALLY hungry and they were perfectly ripe!! I was afraid I'd have the s&$*% but somehow I ended up ok
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MelanieCN77 wrote: »
I use the macaroni ones to make mac and cheese with laughing cow wedges and some 80 calorie garlic and feta chicken sausages from Bilinskis. Huge bowl of mac for like 300 calories. I eat two bags of shirataki at once lol.
Ooh I am intrigued. Do you just chop and stir in the LC 'til it's melted? Any particular one you like best? I haven't seen the macaroni ones yet but I'll keep an eye open, this sounds great.
Yes I break it in pieces and stir it in with a spoon or spatula. Add hot sauce. If I want it really creamy I use nutritional yeast as well. A dab of half and half helps but I would rather have another wedge of cheese lol.Kimblesnbits13 wrote: »
Rinse and dry fry. It's a bit gelatinous
That is what I did. It was the first time having it. I was prepared for this horrible smell and gummy texture. I just didn't find it that bad. The smell did not overpower the kitchen - I had to stick my nose in the bag because I thought I was missing something! The texture was very similar to other asian noodles I have had.
Yeah! Dry frying is key. It doesn't say to do so on the package but moisture is not their friend. After a rinse and a fry they are wonderful.
I use the macaroni ones to make mac and cheese with laughing cow wedges and some 80 calorie garlic and feta chicken sausages from Bilinskis. Huge bowl of mac for like 300 calories. I eat two bags of shirataki at once lol.
Can you add the noodles to soup? I have tried them in a stir fry before but want to add them to my miso
Probably? I think the traditional Japanese ones without tofu would work well.4 -
I love the new cauliflower rice steamer bags, an entire bag 80 cals and it fills you up!9
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I'm surprised I can't find pre-made cauliflower rice that easily. I live in NYC and feel like everything is at my finger tips. I know some Trader Joes sell out of it by 11 am8
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I'd like to try some of that cauliflower rice. And also those chicken sausages, but I've never seen them. There's no Bilinskis here. Our store has their own chicken sausages, but they aren't low cal.2
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DancingMoosie wrote: »I'd like to try some of that cauliflower rice. And also those chicken sausages, but I've never seen them. There's no Bilinskis here. Our store has their own chicken sausages, but they aren't low cal.
Bilinksis are good but aren't any lower in calories compared to other chicken sausages.1 -
Didn't snap a pic, but last night I grilled 3 huge portabello mushrooms with eggs in them until the whites were cooked, but yolks still runny. Added a dash of sriacha and a side of asparagus. About 400 cals and super filling!16
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Didn't snap a pic, but last night I grilled 3 huge portabello mushrooms with eggs in them until the whites were cooked, but yolks still runny. Added a dash of sriacha and a side of asparagus. About 400 cals and super filling!
That sounds really good, I use portabello mushrooms a lot...I top them sorta like a pizza if I don't have room for pizza that day and I am craving it.
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These are 400c and are huge
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I gotta say flash photography and food aren't pals 12
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I eat volume veggie all the time, my meat protein is restricted due to kidney issues, so my protein comes from cheese, eggs, etc. I am very happy with my diet.
But recently I had the 'offer' for bariatric RNY surgery which basically mangles your stomach forever, no going back. I have NEVER wanted this, and 90% refuse it for good reason. So on further research what I learned is if you have learned to eat volume..you should NOT ever have a restrictive surgery.
The first veggie they forbid is cabbage, leafy, anything bulky FOR LIFE. your stomach is the size of an egg...so protein and NON liquid protein are all you focus on. Most people go nuts seeking protein minimums in their day..carbs are out, of course. so is any fizzy carbonated drink. nothing with sugar-makes you intensely sick.
I looked at the various bariatric "post-op" groups, and man are they messed up mentally. The reason is FOOD ADS for giant burgers and triple serving fries and big gulp ice root beer drinks and deserts will be seen forever.
They get into a HEAD hunger that doesn't stop, now MOST of the surgeons are doing repairs on these for people stretching the 'pouch', breaking staples in the 'sleeve' REGAINING all they lost, and so many issues because they are STARVED for 'volume'..can never have it again, and slowly wind up fat again, in bad mental shape.
After decades of WW PUSHING "as many cups of veggies as you want" philosophy, I do not see how going the OTHER way to "one bite", 4 hours later one HB egg, dinner: one ounce of cheese for life can even make being thinner worth it,,alcoholism and drug abuse are up significantly.
Point being food in VOLUME works for you? do it. Be happy you can always stop volume, BY CHOICE, not being forced to by pain, 'dumping' syndrome, fainting, cold sweats, gastric pain, etc.
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Mu Shu chicken, pork or shrimp (my favorite) is another great high volume food. I use an entire head of cabbage, a carton of mushrooms, 3 shredded carrots, a bunch of scallions, 4 eggs and a pound of meat. I usually eat about half of it.11
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I think I might start messing with portabello mushrooms too.
Let's talk condiments. I only use hot sauce on salads. I also do my hot dog salad and hamburger salad and use the reduced sugar ketchup because I loooooove ketchup and want a lot. I personally am not offended by Walden Farms so I put the chipotle mayo on (just a little because it does taste a little...odd), but mixed with the hot sauce it makes a creamy dressing. I like the caramel, chocolate, and pancake syrup in my yogurt as well.
There's also a 10 calorie per serving BBQ sauce I love right now and am using in salads. It's called G. Hughes BBQ sauce.
What are your favorites all?7 -
The highest calorie condiment I use has 25 calories a serving. I love hot sauce, stubb's anytime sauce (green chili & sweet black pepper), mustard, a garlic/chili asian sauce, flavored balsamic vinegars. I also use a lot of black pepper and chipotle pepper.
I don't use mayo or butter. I find that the sauces and spices I use add enough flavor or moisture that I don't need it.
I am interested in what other people use as well! I am always on the lookout for new sauces to try.
Have you tried the caramel in coffee or on ice cream? That sounds interesting to me.2 -
I use sricaha on any and all steamed or roasted vegetables, Maple Grove Farms poppyseed dressing (2 tbs) on large salads and salsa on pretty much anything.
I also make a can of tuna mixed with a single-serve wholly guacamole 100 cal) to make tuna salad, and hummus to make zucchini sammys on a slice of Ezikiel. Is almond butter a condiment, because I use a crap-ton of that too.6 -
I use sricaha on any and all steamed or roasted vegetables, Maple Grove Farms poppyseed dressing (2 tbs) on large salads and salsa on pretty much anything.
I also make a can of tuna mixed with a single-serve wholly guacamole 100 cal) to make tuna salad, and hummus to make zucchini sammys on a slice of Ezikiel. Is almond butter a condiment, because I use a crap-ton of that too.
I had sriracha on my steamed veg today too! What is the cal count on the Maple Grove dressing? I think I know that brand. They make a pancake mix I've seen.
I don't really need anything to make tuna salad fortunately I like it as is. No sandwiches for me either. Hummus is great but I tend to not moderate it well, along with any kind of nut butter
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I think I might start messing with portabello mushrooms too.
Let's talk condiments. I only use hot sauce on salads. I also do my hot dog salad and hamburger salad and use the reduced sugar ketchup because I loooooove ketchup and want a lot. I personally am not offended by Walden Farms so I put the chipotle mayo on (just a little because it does taste a little...odd), but mixed with the hot sauce it makes a creamy dressing. I like the caramel, chocolate, and pancake syrup in my yogurt as well.
There's also a 10 calorie per serving BBQ sauce I love right now and am using in salads. It's called G. Hughes BBQ sauce.
What are your favorites all?
With you on the sugar free ketchup. Not a fan of hot sauce though... Also really into low carb BBQ sauce. I use Ken Davis classic 2 carb. LOVE Braggs liquid aminos and nutrition yeast. Also... MUSTARD.0 -
leanitup123 wrote: »I think I might start messing with portabello mushrooms too.
Let's talk condiments. I only use hot sauce on salads. I also do my hot dog salad and hamburger salad and use the reduced sugar ketchup because I loooooove ketchup and want a lot. I personally am not offended by Walden Farms so I put the chipotle mayo on (just a little because it does taste a little...odd), but mixed with the hot sauce it makes a creamy dressing. I like the caramel, chocolate, and pancake syrup in my yogurt as well.
There's also a 10 calorie per serving BBQ sauce I love right now and am using in salads. It's called G. Hughes BBQ sauce.
What are your favorites all?
With you on the sugar free ketchup. Not a fan of hot sauce though... Also really into low carb BBQ sauce. I use Ken Davis classic 2 carb. LOVE Braggs liquid aminos and nutrition yeast. Also... MUSTARD.
ALSO Walden Farms pancake syrup! Love it on grilled chicken.3 -
leanitup123 wrote: »I think I might start messing with portabello mushrooms too.
Let's talk condiments. I only use hot sauce on salads. I also do my hot dog salad and hamburger salad and use the reduced sugar ketchup because I loooooove ketchup and want a lot. I personally am not offended by Walden Farms so I put the chipotle mayo on (just a little because it does taste a little...odd), but mixed with the hot sauce it makes a creamy dressing. I like the caramel, chocolate, and pancake syrup in my yogurt as well.
There's also a 10 calorie per serving BBQ sauce I love right now and am using in salads. It's called G. Hughes BBQ sauce.
What are your favorites all?
With you on the sugar free ketchup. Not a fan of hot sauce though... Also really into low carb BBQ sauce. I use Ken Davis classic 2 carb. LOVE Braggs liquid aminos and nutrition yeast. Also... MUSTARD.
I'll have to look for the Ken Davis. I've never tried the liquid aminos. What's the taste like? I love nooch too.
I have to get on the mustard wagon. I'm not in love with it. I bet if I buy some good quality stuff it might grow on me.
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leanitup123 wrote: »leanitup123 wrote: »I think I might start messing with portabello mushrooms too.
Let's talk condiments. I only use hot sauce on salads. I also do my hot dog salad and hamburger salad and use the reduced sugar ketchup because I loooooove ketchup and want a lot. I personally am not offended by Walden Farms so I put the chipotle mayo on (just a little because it does taste a little...odd), but mixed with the hot sauce it makes a creamy dressing. I like the caramel, chocolate, and pancake syrup in my yogurt as well.
There's also a 10 calorie per serving BBQ sauce I love right now and am using in salads. It's called G. Hughes BBQ sauce.
What are your favorites all?
With you on the sugar free ketchup. Not a fan of hot sauce though... Also really into low carb BBQ sauce. I use Ken Davis classic 2 carb. LOVE Braggs liquid aminos and nutrition yeast. Also... MUSTARD.
ALSO Walden Farms pancake syrup! Love it on grilled chicken.
Dude one of my IG people just told me to do that last week! That pancake syrup is surprisingly good. I recently got the My Protein one to compare, and though the taste is good, the consistency is off. It actually messed up my yogurt mixture.0
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