Volume Eaters Thread
Replies
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**I have a few random questions (or maybe they're better described as concerns), and I really hope it is not inappropriate for me to ask you all, in this thread. Please forgive me if it is, and, if it is possible, I will delete this post.
Thank you in advance!! I appreciate you All.**
Does anyone here feel like they retain more water or are "softer", "fluffier" eating high volumes of fruits and vegetables (in addition to the lean protein sources)?
Does this feeling vary for you at certain times of the year? (Like, in the heat of summer)
How does this affect your body image, if at all? Do you ever feel like you're gaining fat when, in reality, you are not?
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**I have a few random questions (or maybe they're better described as concerns), and I really hope it is not inappropriate for me to ask you all, in this thread. Please forgive me if it is, and, if it is possible, I will delete this post.
Thank you in advance!! I appreciate you All.**
Does anyone here feel like they retain more water or are "softer", "fluffier" eating high volumes of fruits and vegetables (in addition to the lean protein sources)?
Does this feeling vary for you at certain times of the year? (Like, in the heat of summer)
How does this affect your body image, if at all? Do you ever feel like you're gaining fat when, in reality, you are not?
Yes, eating lots of fruits and vegetables make me feel bloated. I know it’s just temporary so I don’t worry about it. And eating healthy food is good for me. 😊3 -
Does anyone here feel like they retain more water or are "softer", "fluffier" eating high volumes of fruits and vegetables (in addition to the lean protein sources)?
Does this feeling vary for you at certain times of the year? (Like, in the heat of summer)
How does this affect your body image, if at all? Do you ever feel like you're gaining fat when, in reality, you are not?
No, I do not feel softer or retain more water. Quite the opposite, from what I can tell. All that extra fiber really scrapes out my insides
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Hello!
Thank you All for not only answering my pesky questions, but doing so with kindness and void of any judgment.
I already have another one......
(The same goes for any future question as it did the previous ones: I do not expect any response, but I genuinely value any constructive commentary; and I apologize for being overwhelming.)
For those who eat copious amounts of vegetables and salad greens daily (*emphasis on COPIOUS (visualize salads in a mixing bowl larger than the human skull) and the frequency of EVERY DAY*)), are you concerned about consuming surplus calories from those items?
Do you think it is easier to UNDERestimate or OVERestimate your caloric intake from vegetables and greens in such large amounts?
Thank you again. Happy Wednesday (and Happy Independence Day to the Americans!)
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Hello!
Thank you All for not only answering my pesky questions, but doing so with kindness and void of any judgment.
I already have another one...... (The same goes for any future question as it did the previous ones: I do not expect any response, but I genuinely value any constructive commentary; and I apologize for being overwhelming.)
For those who eat copious amounts of vegetables and salad greens daily (*emphasis on COPIOUS (visualize salads in a mixing bowl larger than the human skull) and the frequency of EVERY DAY*)), are you concerned about consuming surplus calories from those items?
Do you think it is easier to UNDERestimate or OVERestimate your caloric intake from vegetables and greens in such large amounts?
Thank you again. Happy Wednesday (and Happy Independence Day to the Americans!)
I weigh everything I eat on a food scale. I try to use low calorie vegetables so I can eat larger portions.3 -
I recently bought xanthum gum for protein fluff but I think my protein powder is really letting the taste down. I’ve read casein powders are best for it but I’m a noob when it comes to this topic. Any recommendations for a protein powder for fluff that doesn’t taste like licking an aluminum can full of aspartame? 🙄0
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charlotteddd wrote: »I recently bought xanthum gum for protein fluff but I think my protein powder is really letting the taste down. I’ve read casein powders are best for it but I’m a noob when it comes to this topic. Any recommendations for a protein powder for fluff that doesn’t taste like licking an aluminum can full of aspartame? 🙄
I've had awesome results with Quest. I have also gone the cheaper route with the Equate brand and it tastes great too.1 -
Quest and PE science have been my favorite for protein powders. They have been great for things like protein fluff, chia seed pudding, and other baking.2
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I am an intermittent volume eater - I can eat huge piles of roast veg (around the 400g mark !)0
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Huge bowl of noodles and veg and side of a dinner plateful of steamed broccoli and radishes. <300 calories for everything and I am stuffed!
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question on the protein fluff - do you have to have a food processor to make it? if not, what do you use? i do not have a food processor and am not getting great results using stand mixer or ninja/bullet kind of blender, but i don't want to have to buy yet another kitchen appliance. are there alternatives? or do i need ot just bite the bullet and get one?0
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just_Tomek wrote: »charlotteddd wrote: »I recently bought xanthum gum for protein fluff but I think my protein powder is really letting the taste down. I’ve read casein powders are best for it but I’m a noob when it comes to this topic. Any recommendations for a protein powder for fluff that doesn’t taste like licking an aluminum can full of aspartame? 🙄
Use whatever you would want to drink any other time. If you are not sure all the manufacturers offer sample packs. Try that before committing to a tub. I like
On whey gold standard
Canadaprotein
Myprotein
The protein Co.
Quest works great with no gum
And @hickchic67 I can make it work in the blender and a bullet is way too small.0 -
hickchic67 wrote: »question on the protein fluff - do you have to have a food processor to make it? if not, what do you use? i do not have a food processor and am not getting great results using stand mixer or ninja/bullet kind of blender, but i don't want to have to buy yet another kitchen appliance. are there alternatives? or do i need ot just bite the bullet and get one?
I use a blender, but sometimes it is difficult to get a good crush on the ice. The blender sometimes struggles to get a good mix (vortex) going once everything is in the blender. I have not yet figured out the optimum procedure. No matter, though - it mixes well enough to provide that late night protein bump.0 -
I meant to say that I CANT make it work in the bender. I use food processor2
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Ah, it looks like I have found my people
Anyone have ideas for alternatives to oil or broth for roasting vegetables? Some veg can go without, but my favourite (broccoli) gets too dry without a little grease... and oil calories add up fast!0 -
Ah, it looks like I have found my people
Anyone have ideas for alternatives to oil or broth for roasting vegetables? Some veg can go without, but my favourite (broccoli) gets too dry without a little grease... and oil calories add up fast!
Welcome!! (:
How are you roasting your vegetables?
In the oven or over the stove?
Are you using fresh produce, or frozen?
I am no culinary genius (in fact, the exact opposite) but from my experiments with food science, I have not noticed vegetables getting too dry for my personal taste.
I usually use frozen vegetables (broccoli, green beans, cauliflower, squash, brussel sprouts, to specify a few), line a baking sheet with foil, lightly spray the sheet with coconut oil or avocado oil spray, then bake at about 400 or 425°F in the oven for no more than 30 minutes. (I like vegetables with a bit of a "crunch", and lightly charred.)
My stove top method is simple as well:
On medium high heat, on a lightly sprayed pan, and covered with a lid, roast the frozen vegetables for no more than ten minutes, or until they reach your desired level of charring. Sometimes I'll add a splash of Apple Cider Vinegar or Liquid Amino acids near the end of the cooking process.
I am sorry I am not more helpful. I am confident there are plenty of Folks here who will be happy to offer their very valuable expertise (: (They've done so for me countless times!!)
*Edited for correction of typos.
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Ah, it looks like I have found my people
Anyone have ideas for alternatives to oil or broth for roasting vegetables? Some veg can go without, but my favourite (broccoli) gets too dry without a little grease... and oil calories add up fast!
Welcome!! (:
How are you roasting your vegetables?
In the oven or over the stove?
Are you using fresh produce, or frozen?
Always in the oven on parchment, I usually use a Tbsp of olive oil and a Tbsp of Balsamic Vinegar and some herbs, for each 1/4 kg of fresh veg. Lately eating closer to a 1/2 kg - asparagus, broccoli & red cabbage tonight, yummy!1 -
Ah, it looks like I have found my people
Anyone have ideas for alternatives to oil or broth for roasting vegetables? Some veg can go without, but my favourite (broccoli) gets too dry without a little grease... and oil calories add up fast!
Recently I have used spray olive oil or spray avocado oil. The can says 1/4 second spray .25grams...I find use a minimal amount of oil this way. I spread my veggies on a cookie sheet and spray lightly probably 2 seconds -4 seconds, sprinkle with salt and pepper. Voila! I have a vegetable chopper I can not live without so my vegetables are all cut uniformly and roast evenly. My new favorite, fennel bulb, radishes, red onion, turnips/parsnips/rutabagas ( always messing up which one is which) and on a separate tray a green veggie, asparagus/ green beans ( these last great roasted) broccoli. The free seem to burn faster so I put in 10 minutes later.
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just_Tomek wrote: »Let's wake this up with burgers for dinner. If I told you all this you see here, well this and another 2/3 of that salad is around 500cal? Well it is. And no, this isn't a meatless abomination nor is this a slider but a proper burger.
Amazing. Would you mind posting the ingredients?0 -
I wish I could find those Marina Del Ray tuna burgers near where I live- sigh-2
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Pretty much. I am not a vegetarian but I do fill up on nonstarchy vegetables. Carbs are limited for me because I'm prediabetic, and you can only eat so much meat or eggs before the calories get too high, so the I fill the hole with veggies. Broccoli, green beans, giant salad, pan seared squash, mushrooms, whatever I can afford that fits into that category.2
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just_Tomek wrote: »
You guys dont have Metro? Also never seen these in RCSS around here. Shrimp yes, burgers nope.
Check your local RCSS website for the west. They should tell you who has stock.
This is the first time I've experienced a food that Canadians have access to that I, in the US, don't!
It's usually the other way around, so good on y'all. Those burgers really, really look good... 1 -
just_Tomek wrote: »
You guys dont have Metro? Also never seen these in RCSS around here. Shrimp yes, burgers nope.
Check your local RCSS website for the west. They should tell you who has stock.
No Metro - RCSS's website doesn't show it's carried either. They most likely are in a few Safeway or Sobey locations. Depending on the location, they seem to have varied selection of items.0 -
i need to join this.0
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DancingMoosie wrote: »I like volume eating too. I love big salads! I'll cook a whole zucchini, 1/2 package of mushrooms, tomato or whatever else I have on hand in some soup mix for flavor and add some protein. I posted a picture of my big dinner bowl tonight on my wall. Protein fluff is great for dessert or snack.
Please tell me what protein fluff is? That sounds interesting.1 -
I’ve never heard of protein fluff before either!0
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just_Tomek wrote: »Ahhhhhhhhhh the never used search function brought up 25 pages of fluss in this thread alone lol
Hahahah, I saw this reply coming a mile away.
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Fluff
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Squash time! I just had 400g of spaghetti squash cooked for 109 calories. Holy crap it was good and I’ll be full forever. Anyone else loving the fall veggies?2
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