Volume Eaters Thread
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Volume eating seems great but waaaay out of my budget. Produce is not cheap, especially for two.2
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GottaBurnEmAll wrote: »I don't know what I did wrong. I didn't really like the angel food cake all that much. Maybe I put in too much extract. Or maybe it's just not my thing. I used to love angel food cake, but this just didn't do it for me.
I mean, it was okay. It just wasn't worth the trouble of making it again.
I will whip this up tonight. I will report back for share my findings. I am not expecting this to be the real thing at all, I mean its not a "cake", but I do expect it to at least look like a cake, have a cake consistency and taste good. The last bit very very important to me.
Otherwise I am back to making weekly cheesecake and donuts.
Yes let us know how it is compared to your cheesecake! Wondering which one i should try first!0 -
Kimblesnbits13 wrote: »GottaBurnEmAll wrote: »I don't know what I did wrong. I didn't really like the angel food cake all that much. Maybe I put in too much extract. Or maybe it's just not my thing. I used to love angel food cake, but this just didn't do it for me.
I mean, it was okay. It just wasn't worth the trouble of making it again.
I will whip this up tonight. I will report back for share my findings. I am not expecting this to be the real thing at all, I mean its not a "cake", but I do expect it to at least look like a cake, have a cake consistency and taste good. The last bit very very important to me.
Otherwise I am back to making weekly cheesecake and donuts.
Yes let us know how it is compared to your cheesecake! Wondering which one i should try first!
But since i don't own a 6" springform pan, i might just have to try the angel food cake first.0 -
purplefizzy wrote: »@crazyravr I second the request, but for donuts.
I'm already in a hardcore relationship with your cheesecake.
@Famof72015 - there is a crazyravr cheesecake thread in the recipes forum. Be warned, its full of drool-worthy pics...
This will make six normal size donuts. All six will come to under 200cal.
Dont expect them to taste like the donut shop fried and stupid sweet versions. First of they are baked
1 cup all purpose flour
1/3 cup sugar sugar sub (I use Stevia)
1.5 tsp baking powder
0.25 tsp salt
2 egg whites (I use boxed)
0.25 tsp cinnamon
0.5 tsp vanilla
2/3 cup silk cashew milk
0.5 tsp apple cider vinegar
Preheat your oven to 350F.
Mix together or the dry stuff.
Add in all the wet stuff.
Mix it all up.
Scoop into your donuts forms (I use a silicon baking sheets from Amazon).
Bake for around 10 minutes. Check with tooth pick.
Cool on the wire rack.
Spread protein glaze (posted recipe in my cheesecake thread).
Hi Crazyravr...but 1 cup of flour is around 440 calories isn't it???0 -
purplefizzy wrote: »@crazyravr I second the request, but for donuts.
I'm already in a hardcore relationship with your cheesecake.
@Famof72015 - there is a crazyravr cheesecake thread in the recipes forum. Be warned, its full of drool-worthy pics...
This will make six normal size donuts. All six will come to under 200cal.
Dont expect them to taste like the donut shop fried and stupid sweet versions. First of they are baked
1 cup all purpose flour
1/3 cup sugar sugar sub (I use Stevia)
1.5 tsp baking powder
0.25 tsp salt
2 egg whites (I use boxed)
0.25 tsp cinnamon
0.5 tsp vanilla
2/3 cup silk cashew milk
0.5 tsp apple cider vinegar
Preheat your oven to 350F.
Mix together or the dry stuff.
Add in all the wet stuff.
Mix it all up.
Scoop into your donuts forms (I use a silicon baking sheets from Amazon).
Bake for around 10 minutes. Check with tooth pick.
Cool on the wire rack.
Spread protein glaze (posted recipe in my cheesecake thread).
Hi Crazyravr...but 1 cup of flour is around 440 calories isn't it???
Pretty much the only high calorie thing in there. It makes 6 donuts thats 76 calories per donut in flour1 -
JaydedMiss wrote: »purplefizzy wrote: »@crazyravr I second the request, but for donuts.
I'm already in a hardcore relationship with your cheesecake.
@Famof72015 - there is a crazyravr cheesecake thread in the recipes forum. Be warned, its full of drool-worthy pics...
This will make six normal size donuts. All six will come to under 200cal.
Dont expect them to taste like the donut shop fried and stupid sweet versions. First of they are baked
1 cup all purpose flour
1/3 cup sugar sugar sub (I use Stevia)
1.5 tsp baking powder
0.25 tsp salt
2 egg whites (I use boxed)
0.25 tsp cinnamon
0.5 tsp vanilla
2/3 cup silk cashew milk
0.5 tsp apple cider vinegar
Preheat your oven to 350F.
Mix together or the dry stuff.
Add in all the wet stuff.
Mix it all up.
Scoop into your donuts forms (I use a silicon baking sheets from Amazon).
Bake for around 10 minutes. Check with tooth pick.
Cool on the wire rack.
Spread protein glaze (posted recipe in my cheesecake thread).
Hi Crazyravr...but 1 cup of flour is around 440 calories isn't it???
Pretty much the only high calorie thing in there. It makes 6 donuts thats 76 calories per donut in flour
sure...but it was stated that the whole recipe came in at under 200...just thought I should mention this...5 -
JaydedMiss wrote: »purplefizzy wrote: »@crazyravr I second the request, but for donuts.
I'm already in a hardcore relationship with your cheesecake.
@Famof72015 - there is a crazyravr cheesecake thread in the recipes forum. Be warned, its full of drool-worthy pics...
This will make six normal size donuts. All six will come to under 200cal.
Dont expect them to taste like the donut shop fried and stupid sweet versions. First of they are baked
1 cup all purpose flour
1/3 cup sugar sugar sub (I use Stevia)
1.5 tsp baking powder
0.25 tsp salt
2 egg whites (I use boxed)
0.25 tsp cinnamon
0.5 tsp vanilla
2/3 cup silk cashew milk
0.5 tsp apple cider vinegar
Preheat your oven to 350F.
Mix together or the dry stuff.
Add in all the wet stuff.
Mix it all up.
Scoop into your donuts forms (I use a silicon baking sheets from Amazon).
Bake for around 10 minutes. Check with tooth pick.
Cool on the wire rack.
Spread protein glaze (posted recipe in my cheesecake thread).
Hi Crazyravr...but 1 cup of flour is around 440 calories isn't it???
Pretty much the only high calorie thing in there. It makes 6 donuts thats 76 calories per donut in flour
sure...but it was stated that the whole recipe came in at under 200...just thought I should mention this...
guess i read it as theyll be under 200 each XD my bad lol1 -
@Crazyravr: Thanks for the revised version...will be trying this one 1
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@Crazyravr: Thanks for the revised version...will be trying this one
Me too!1 -
I am also a volume eater. Seems like my body's signals are malfunctioning, because i never feel stuffed! Can eat a whole extra large pizza, all by myself no problem. To avoid weight gain because of it, i just have to become a volume eater and recently have started following fighter diet's style of eating. Low carb veggies and lean meats so i don't feel like I'm starved all the time, and still stay within my macro budget.5
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@vegmebuff @nowine4me If you can or dont have, get these forms. Well worth it. Even for easy bagels
Donut Baking moulds
wish i could afford that those look so fun haha. Noted for future XD0 -
@vegmebuff @nowine4me If you can or dont have, get these forms. Well worth it. Even for easy bagels
Donut Baking moulds
yes! thank you...I've yet to purchase a silicone mat/muffin pan. I've heard good things:)0 -
kelly_c_77 wrote: »@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).
@kelly_c_77 You should get the shirataki rice right where you get the noodles. It's just a different form and fairly commonly available where you get the noodles.
I think the rice form has less of a chewy substance than the noodles, so they could work better if you're just indifferent to shirataki but if you have a strong dislike, it might just not be for you.
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@crazyravr - thanks!!! Excited to try.
Made a mess of ‘Pad Thai’ with cabbage & shirataki noodles, homemade Pad Thai sauce using tamarind paste, fish sauce, soy, monksweet, lime, garlic, ginger, chili.
Less high volume then the cabbage/shirataki, but needed for goals- 1 Egg and 1/3 c egg whites, scrambled, and 8 oz chicken, 1oz peanuts - just under 900 cals for the entire giant mixing bowl.
(I needed the cals and I Protein load at night, it seems to help with muscle repair. Might be just in my head but it works for me.)
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Question to those of you that have made the protein angel food cake:
Do your cakes normally collapse in the oven? I make sure to grease my pans, and I fill them completely with the protein-meringue before I put them in the oven, but they always fall and shrink to the bottom of the pan while they're baking. They still taste really good, but they're just ugly.
Is there any way to fix that? I've tried baking them in 4-inch round, 9-inch round, and bundt pans only to get the same result each time. 1 -
@kelly_c_77 You should get the shirataki rice right where you get the noodles. It's just a different form and fairly commonly available where you get the noodles.
Has anyone tried the shirataki lasagna sheets?
I am thinking of giving them a try but am a bit skeptical - does the texture work in a lasagna?0 -
Strawblackcat wrote: »Question to those of you that have made the protein angel food cake:
Do your cakes normally collapse in the oven? I make sure to grease my pans, and I fill them completely with the protein-meringue before I put them in the oven, but they always fall and shrink to the bottom of the pan while they're baking. They still taste really good, but they're just ugly. Is there any way to fix that? I've tried baking them in 4-inch round, 9-inch round, and bundt pans only to get the same result each time.
Yeah, it puffed then collapsed back down to only 2 or so inches thick. Not very fluffy. I was wondering if more protein powder would hold it up more.
When you bake a regular angel food cake, you normally cool it upside down to keep the volume in it.1 -
Strawblackcat wrote: »Question to those of you that have made the protein angel food cake:
Do your cakes normally collapse in the oven? I make sure to grease my pans, and I fill them completely with the protein-meringue before I put them in the oven, but they always fall and shrink to the bottom of the pan while they're baking. They still taste really good, but they're just ugly. Is there any way to fix that? I've tried baking them in 4-inch round, 9-inch round, and bundt pans only to get the same result each time.
I think that happens when you folded the powder in to roughly. Just a guess i clearly dunno but it happened to me the one time i tried it and wasnt quite s gentle as i should have been, Was trying to get the powder stirred in a touch more vs just folded in in pockets and i got a big hard cookie vs a cake lol.2 -
Aparently im going to red lobster for all you can eat shrimp. Seems pretty volume based XD Seriously never been im excited to see what its about, I hear they have good biscuits? I love bread lol this is going to go bad xD Worth it im sure3
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I made savory oats this morning for the first time. They weren’t bad. I paired it with egg whites and cut up sausage and veggies. It made a TON of food and I don’t get full easily. It’s not much to look at, but it hit the spot. I’ll be good for the next 5 hours or so..
1/2 a cup of oatmeal- 150c (I used water)
1 chicken sausage- 140c
1/2 a cup of egg whites- 65c
1 slice of American cheese- 70c
Tsp of butter- 50 cal
Total= 475c
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