Volume Eaters Thread
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teeenabeana wrote: »Any suggestions for large glass containers??
Do you have an Ikea near you? Here's our salad bowl from there, dirt cheap if you don't have to pay for shipping: https://www.ikea.com/us/en/p/trygg-serving-bowl-clear-glass-20132453/0 -
@jonni8214, I'm on 1200 calories too but I don't feel hungry because I eat enough lean protein with lots of vegetables. I have avocados , beans, tofu and a bit of olive oil. I get enough carbs without eating bread, pasta and potatoes.3
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Bump0
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Bump1
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I want to try this style of eating since the main thing I've learned about being able to stick to restricted calories is to feel satieted while intaking the least amount of calories possible.1
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strengthandpower wrote: »I want to try this style of eating since the main thing I've learned about being able to stick to restricted calories is to feel satieted while intaking the least amount of calories possible.
https://www.reddit.com/r/Volumeeating/
You might then enjoy this site^1 -
Latkano powdered peanut butter glycomannan sugar free maple almond milk. Good Good preserves Carbonot bread less then 100 calories
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All ~100calories or less
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I also prefer large volumes of food, but I don't really eat fruits or veggies, so it is something I struggle with. Following along for, hopefully, some good ideas.
My best addition to this thread, though it's not "real food" is probably going to be protein fluff. Basically, 1 scoop of casein, 10ish oz of a liquid, and a little xanthan gum, then whip the hell out of it... ends up having the consistency very similar to mousse or whipped cream.
https://youtu.be/oR3Z028prSU
I should definitely try do this!!0 -
Hi there! I'm a volume eater and working on lowering the energy density (calories over grams) of my overall diet. I just read this Precision Nutrition article, which I found interesting, and I was wondering if any of you have weighed everything you eat in a day. https://www.precisionnutrition.com/what-are-your-4-lbs
Do you eat about 4 pounds in a day? Have you calculated the overall energy density of your diet. Do you use energy density as a guide in picking out foods?1 -
robingmurphy wrote: »Hi there! I'm a volume eater and working on lowering the energy density (calories over grams) of my overall diet. I just read this Precision Nutrition article, which I found interesting, and I was wondering if any of you have weighed everything you eat in a day. https://www.precisionnutrition.com/what-are-your-4-lbs
Do you eat about 4 pounds in a day? Have you calculated the overall energy density of your diet. Do you use energy density as a guide in picking out foods?
I weigh all my food but never calculated a 5otal weight.0 -
I tried making the hamburger bun donuts from Greg doucette and am obsessed! (
https://m.youtube.com/watch?v=JR5Y5XEDgIw )
(this is jelly filled ones, haven’t tried making this version yet)
You use SF jello as the inside. One whole donut is about 130 calories because I used 50 cal buns and huge! Same size as a regular boston creme donut. I brushed the outside of the bun with a mix of water, brown sugar truvia, and confectioners style truvia. I am going to try and experiment with different toppings like walden farms marshmallow or protein icing, etc. So many possibilities.
The SF vanilla jello really tastes exactly like the filling in Boston creme in taste and texture. I am going to try other varieties with maybe mixing in some powdered pb or using butterscotch, chocolate, or white chocolate SF jello instead.
You just put the pudding inside the bun and then inch the edges so it stays together, brush with mixture and bake.
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@Noreenmarie1234 do you have a screenshot or list of the amounts for each ingredient? Or even a written version of the recipes? I watched most of the video, but I didn't see the amounts. I'm really interested in trying these. Thanks!!0
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kelly_c_77 wrote: »@Noreenmarie1234 do you have a screenshot or list of the amounts for each ingredient? Or even a written version of the recipes? I watched most of the video, but I didn't see the amounts. I'm really interested in trying these. Thanks!!
Here is for the jelly donuts... these are the original recipes. I made them a little differently without using egg whites/protein powder brushing but I bet if you have some awesome flavored protein powders it would make them even better.
Recipe: (makes 6)
-Set oven to 350 degrees Fahrenheit
-In one bowl, combine 8G protein powder and 80G egg whites. Whisk.
-In another bowl, combine 1 scoop protein powder, low calories syrup of your choice, 1 tbsp jelly and mix thoroughly.
-Dip buns into the egg white mix, and spread the jelly protein mix onto each bun. Press firmly around the edges to seal.
-Bake at 350 for 8-12 minutes, let cool for a few minutes.
-*optional step, put powdered sugar onto a separate plate and batter each donut individually
And boston creme.
Again this is the original recipe. I modified it for myself and brushed it with a mix of water, brown sugar and confectioners truvia instead of the egg white/protein powder mixture. I also didnt add egg whites or protein powder to the filling. I just used plain SF vanilla pudding mixed with vegan whipped cream as the filling (just added water until the pudding became the right consistency and added a few tbsp whip).
I also used 10g SF jello for each donut (original recipe uses 10g for 4, but has the added egg whites and stuff). I don't think egg whites would taste good in the filling so that is why I didn't add them. That sounds kind of gross to me lol.
Recipe: Makes 4
Filling
10g sugar free Jello cheesecake pudding mix
60g egg whites
34g vanilla flavored protein powder
1t vanilla
17g lite cool whip
combine all the filling ingredients until smooth. Add sweetener to taste depending on the sweetness of your protein
Buns
17g vanilla flavored whey protein powder
120g egg whites
4 low-carb hamburger buns (I used ones that are 60 calories each)
Walden farms chocolate syrup
Preheat oven to 350F and line a baking sheet with parchment
Whisk the protein with the egg in a shallow dish
Dip all the rolls in the egg mixture quickly (if you hold it in too long it will absorb too much), spread all the split rolls, inside-up on a countertop.
With your hands, squish an indentation in each half of the roll. This is messy but harder with a spoon.
Spoon filling into each bottom roll. Top with the top halves and squeeze around the edges to seal.
Bake or air fry 10 min and let cool. Chill in the fridge. Top with chocolate syrup to taste.
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Noreenmarie1234 wrote: »kelly_c_77 wrote: »@Noreenmarie1234 do you have a screenshot or list of the amounts for each ingredient? Or even a written version of the recipes? I watched most of the video, but I didn't see the amounts. I'm really interested in trying these. Thanks!!
Here is for the jelly donuts... these are the original recipes. I made them a little differently without using egg whites/protein powder brushing but I bet if you have some awesome flavored protein powders it would make them even better.
Recipe: (makes 6)
-Set oven to 350 degrees Fahrenheit
-In one bowl, combine 8G protein powder and 80G egg whites. Whisk.
-In another bowl, combine 1 scoop protein powder, low calories syrup of your choice, 1 tbsp jelly and mix thoroughly.
-Dip buns into the egg white mix, and spread the jelly protein mix onto each bun. Press firmly around the edges to seal.
-Bake at 350 for 8-12 minutes, let cool for a few minutes.
-*optional step, put powdered sugar onto a separate plate and batter each donut individually
And boston creme.
Again this is the original recipe. I modified it for myself and brushed it with a mix of water, brown sugar and confectioners truvia instead of the egg white/protein powder mixture. I also didnt add egg whites or protein powder to the filling. I just used plain SF vanilla pudding mixed with vegan whipped cream as the filling (just added water until the pudding became the right consistency and added a few tbsp whip).
I also used 10g SF jello for each donut (original recipe uses 10g for 4, but has the added egg whites and stuff). I don't think egg whites would taste good in the filling so that is why I didn't add them. That sounds kind of gross to me lol.
Recipe: Makes 4
Filling
10g sugar free Jello cheesecake pudding mix
60g egg whites
34g vanilla flavored protein powder
1t vanilla
17g lite cool whip
combine all the filling ingredients until smooth. Add sweetener to taste depending on the sweetness of your protein
Buns
17g vanilla flavored whey protein powder
120g egg whites
4 low-carb hamburger buns (I used ones that are 60 calories each)
Walden farms chocolate syrup
Preheat oven to 350F and line a baking sheet with parchment
Whisk the protein with the egg in a shallow dish
Dip all the rolls in the egg mixture quickly (if you hold it in too long it will absorb too much), spread all the split rolls, inside-up on a countertop.
With your hands, squish an indentation in each half of the roll. This is messy but harder with a spoon.
Spoon filling into each bottom roll. Top with the top halves and squeeze around the edges to seal.
Bake or air fry 10 min and let cool. Chill in the fridge. Top with chocolate syrup to taste.
Thank you so much!!1 -
Sure looks right/good!1
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Bumping the thread for everyone who just came back to MFP and needs some volume eating ideas.
Happy January! 4 -
My new favorite volume meal is Vietnamese Noodle Salad made with Shirataki noodles.
2 cups shredded cabbage
1/2 seedless cucumber cut into matchsticks
1 carrot cut into matchsticks
1/2 C daikon radish cut into matchsticks (if I have it around)
1 C snow or sugar snap peas lightly blanched
1 C protein of choice (rotisserie chicken, marinated tofu, sauteed shrimp)
1 bag shirataki noodles, rinsed and dry sauteed to reduce water content
dressing: 1 garlic clove, 1/2 cup lime juice or rice wine vinegar, 1 TBSP sesame oil, 1/4 c fish sauce (sub soy sauce or tamari if needed), red pepper flakes to taste, 2 TBSP sweetener of choice (sugar, sugar substitute, honey). Taste and adjust seasoning.
Toss veges, protein and noodles in the dressing and eat until your belly is full. Makes a couple of big servings! It's so good!!!
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sarakenna12 wrote: »My new favorite volume meal is Vietnamese Noodle Salad made with Shirataki noodles.
2 cups shredded cabbage
1/2 seedless cucumber cut into matchsticks
1 carrot cut into matchsticks
1/2 C daikon radish cut into matchsticks (if I have it around)
1 C snow or sugar snap peas lightly blanched
1 C protein of choice (rotisserie chicken, marinated tofu, sauteed shrimp)
1 bag shirataki noodles, rinsed and dry sauteed to reduce water content
dressing: 1 garlic clove, 1/2 cup lime juice or rice wine vinegar, 1 TBSP sesame oil, 1/4 c fish sauce (sub soy sauce or tamari if needed), red pepper flakes to taste, 2 TBSP sweetener of choice (sugar, sugar substitute, honey). Taste and adjust seasoning.
Toss veges, protein and noodles in the dressing and eat until your belly is full. Makes a couple of big servings! It's so good!!!
Yum! That sounds really good! I used to make a similar dish with tofu noodles, shredded cabbage, cauliflower rice, zucchini, radish, topped with lots of garlic, onion powder, smoked salt, hot sauce, mustard, walden farms ginger soy sauce (while cooking to give the noodles flavor). Huge portion and the whole thing was <150 calories.1 -
Ugg, I don't know how to copy from previous posts. Oh well.
Yeah, this one is under 200 calories and it's so good. I also add green onion and a teaspoon of fresh grated ginger to the sauce, which I forgot to include. If I have them around, I might add some chopped peanuts as well I'm sure any Nuac Cham sauce recipe from the internet would work great. (I just exclude any oil that isn't sesame). The point is use a ton of vege's and shiritaki noodles for a filling, fresh, and crunchy meal. 0
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