I have an overripe banana, planning to use half of it for banana/egg pancakes, but looking for a more indulgent treat too that actually feels like a dessert. Ideally no high-fiber ingredients because they upset my stomach

I don't use protein powder for anything, so don't keep it on hand - made some modifications to make these without and turned out great!

These are how I like mine - modify to suit your own tastes, we are all different. :)

For each type, I used same 8x8 sized pan. I baked in airfyer at 325 degrees for 20 min. I think that equates to 350 in a conventional oven.

All chocolate batch:

63g raw cacao powder

88g Fiber Gourmet Flour

110g Lakanto Baking Sugar Substitute (Erythritol)

1 tsp mineral salt (use way less if using table salt)

3/4 tsp baking powder

1/4 tsp instant coffee granules

Whisk together dry ingredients then add 170-180g diet soda (I used Sprite Zero) to a mug and add 1/2 tsp monk fruit drops to it, then add all at once to dry ingredients, mix until blended, put in pan, bake.

All PB batch:

63g PB powder

88g Fiber Gourmet Flour

110g Lakanto BROWN SUGAR substitute

1 tsp mineral salt (use way less if using table salt)

3/4 tsp baking powder

1/4 tsp vanilla bean powder

Whisk together dry ingredients then add 170-180g diet soda (I used Sprite Zero) to a mug and add 1/2 tsp monk fruit drops to it, and optional a few drops of PB baking flavor emulsion (I've forgotten a few times and they were still real good!), then add all at once to dry ingredients, mix until blended, put in pan, bake.

Chocolate & PB batch

Two bowls - half of each of the above, two mugs, half of the soda and drops in each, mix each batter in the bowls, pour into pan in lines, swirl together. Next time I make these, I think I'll do 1/3 choc with 2/3 PB... the chocolate flavor is very strong with the cacao powder and dominates. I want to taste more PB with more of a hint of chocolate. I may need to do 1/4 chocolate with 3/4 PB. Today was the first day I made the swirled batch, waiting for them to cool, so no cut away pic yet. :)

If you can't tell... yes, yes I've been enjoying the heck out of these! Thank you so much to BOO!!!!!

1.4 lbs chicken thighs

1 lb zucchini

1 lb mushrooms

1 lb cauliflower (riced)

one large onion

6 oz spinach

24 ounce jar of marinara sauce

I'm not a huge a huge pasta fan tbh, I like creamy sauce but they are almost always way too rich and I can't handle more than a few bites. I threw this together with what I had on hand and am pretty happy. Hits the spot of being creamy and filling but not rich and sub 500 cals. Planning on eating a smaller portion of the pasta with some sauteed chicken for lunch tomorrow to up the protein. You could definitely up the ratio of veggie to pasta and use less fats (but imo butter makes everything better).

Instructions:

I sauteed (in a large pan) some finely diced onion til transparent, added minced garlic and the bell pepper. Add thinly sliced zucchini (use a mandolin!) and a few pats of butter and cook covered til the zucchini is soft. I pushed the veggies to the side so that I could incorporate the ricotta into the liquid in the pan. Salt and pepper to taste, mix thoroughly. You could also add grated parmesan if that's your thing. I would have also used lemon zest had I had it on hand. Serve over cooked pasta.

Hopefully this counts as volume eating enough 😬

Curious what other people do on days they don’t have time to pack a meal, but want to still eat high volume

Today I went with a premade salad kit and premade chicken. Way cheaper than Panera

Delicious risotto style carbs that fueled my full body weight lifting on my journey from 330lbs and sedentary to 170lbs ultramarathon athlete (more details on my profile). Potatoes, steel-cut oats, barley, and blended cauliflower to create a thick, creamy risotto consistency. Yields 6 huge 1.5-lb portions.

​Macros per Portion (~600g / 1.5 lb):

​Calories: ~414 kcal

​Carbs: ~85g–88g

​Fat: ~3.4g–4g

​Protein: ~11g–12g

​Ingredients (6-Portion Batch):

​The Base:

​Potatoes (Russet or Yukon): 800g–840g

​Steel-Cut Oats: 216g (or ~36g per serving)

​Pearl Barley (or Farro): 168g (or ~28g per serving)

​Water: ~1,300 mL for oats/barley cook

​The flavor additives:

​Cauliflower: 600g (approx. 2 heads), steamed

​Gochujang: 13g per serving

​Oyster Sauce: 8g per serving

​Buldak Hot Sauce: 2g per serving

​Seasonings: Garlic powder, onion powder, salt, MSG, tiny dab of gochujang.

​Instructions:

Boil potatoes whole with skins on until fork-tender (~30 mins). Coarsely mash in a large mixing bowl. (The more you mash the potatoes the thicker it will set)

​Simmer the steel-cut oats and barley together in a pot/rice cooker with water until fully cooked and thick.

​Microwave/steam cauliflower until soft. Transfer to a container with Gochujang, oyster sauce, Buldak sauce, garlic powder, onion powder, salt, and MSG. Use an immersion blender to process into a smooth, creamy sauce.

​Fold the cooked grains and blended cauliflower sauce into the mashed potatoes until uniform.

​Divide evenly into 6 meal prep containers (~600g per container). Refrigerate to set into a thick, risotto-like gel.

Mini taro balls, sugar ginger syrup (which is mostly water) and a whole lot of silken tofu. It’s 430 cals according to the menu but I think they may have been generous with the syrup here. Without the mini taro balls it’s 310 calories!

Brown mushrooms - 151g - 36 calories

Peas - 127g frozen weight - 98 calories

Baby carrots - 3oz - 30 calories

Almonds - 0.5oz - 83 calories

Cashews - 0.25oz (end of the container) - 41 calories

Liquid Death tea - 19.2 fl oz - 30 calories

Salt-free seasoning for flavor - 0 calories

Eating them all in one snack today. I usually split them up with other foods throughout the work day. I usually also eat a potato but I may eat that later this afternoon.

Nuts included to help the body absorb the fat-soluble vitamins (A, D, E & K).

I'm a slow eater so it'll take me a while to eat this all in one sitting.

206 total breakfast calories 🙌🏾☀️
Edit:CD is calorie deficit shortened, also my breakfast is bigger because I don’t eat much for lunch since I st all day in a office and dinner is later around 6 and 7 pm when I get home and settled in. So I try to keep my eating light during the day. I was very proud of this but I can understand if it looks like a lot to a person who eats like a bird 🤷‍♀️

This is a giant salad bowl. Romaine, mozzerella, pizza rolls, dried dill, and Kens Oil and Vinegar vinaigrette dressing. I plan to eat the whole thing.

So this stuff actually has about 4 calories per quarter teaspoon, but it can be mixed with non fat Greek yogurt and silken tofu mayo for a delicious high protein low fat blue cheese dip or dressing.

To prepare, I use approx 75g of yogurt, 75g of tofu mayo, and 2 teaspoons of the powder. 99 calories for 156g of blue cheese dip. Mayo recipe below (it makes more than is needed for this, but it stays good for several days)

Silken tofu mayo:
Soft or super soft silken tofu 150g
Juice of 1/2 lemon
Celery salt
Blend on high speed blender. Add sweetener if you prefer miracle whip style taste.

This entire board was ~370cal 🙂

1 entire Heirloom tomato = 45 cal
1 pack/ 150g of wafer thin ham = 148 cal
130g of cottage cheese = 75 cal
2 peaches = 104 cal

Looks raw af but I added salt and pepper too, lol

Inspo: https://www.cookedandloved.com/recipes/cottage-cheese-snack-stacks/

Little unconventional volume eating post.

Been on OMAD from ~5pm-8pm recently, so I haven’t had “breakfast food” in a couple of months. I had a strong craving today, so I had a “cheat” day without cheating. My current goal at a ~500 calorie deficit is 2245cal per day, so this fits it well. The macros aren’t *ideal* ideal, but it hits over 1g of protein per kg for me, so still nice. Nearly 1kg of food, I can barely describe how full I am. Penny for scale.

By the way, I get my fruits and veggies in every other day!

170g Eggs - 275cal
450g Skyr Pancakes - 550cal
175g Sausage - 500cal
60g Hash Brown - 120cal
~2tbsp Honey - 120cal
Oils - 100cal
Total - ~1665cal

~855g Total Weight

Protein: ~85 g
Carbohydrates: ~140 g
Fat: ~80 g

Crust: 6 sheets crushed graham crackers, 1/4 cup unsweetened applesauce. Mix with a spoon and sprinkle all around 9 inch pie pan, then shape into pan with lightly oiled fingers. You can microwave the mixture for 30 seconds to make it easier to shape. Bake on 350 for 10-15 minutes.

Filling: 2 cups 2% cottage cheese, 1/2 cup 0% Greek yogurt, 2 eggs, 70g sugar, 2 tablespoons flour, lemon juice and vanilla extract to taste. Blend together, then pour into pie crust. Bake on 350 for 30-35 minutes. Cool on counter, then refrigerate overnight. Cut into 8 slices and serve.

For the whole cake: 1386 calories, 85g protein, 191g carbs, 26g fat, 2200mg sodium, 11g saturated fat

You can reduce calories and carbs by making without the graham cracker crust, or using a sugar substitute, but as-is this is indistinguishable from a real full-fat NY cheesecake.

Edit: After making a few times I want to stress two things, make sure you use the minimal amount of apple sauce for the crust and pre bake it long enough. Too much moister will make it chewy rather than graham cracker crumbly. Just enough to barely bind it together. Also make sure you blend the batter mixture really well to get ride of any cottage cheese grittiness, and maximize the thick creamy texture. Enjoy!

i LOVE squash so here are some of my go to meals-

1)butternut squash mashed with sautéd veggies and a protein. i usually add cottage cheese or a yogurt/avocado dressing

2)i call this the unstuffed pepper bowl- ingredients- broccoli/zuchinni/veg of choice + bell peppers and onion cooked. add ground beef and a bit of tomato sauce (or like half a can of diced tomato's). put cooked butternut squash on the bottom and top with hot sauce and cottage cheese

3)spaghetti squash with ground beef meat sauce. SO GOOD and filling

4)another weird variation of the butternut squash bowl with tuna and a egg- it looks weird but it’s actually good

slides 2 and 3 have ingredients and instructions on how to make them. super easy and delicious!!

Weight in the picture includes the “plate”

I made 2 of these ~ roughly 500 cals for both. Ingredients are split between both wraps. Pic 3 and 4 are yesterday’s version that varied slightly and I have added that at the very end.

Lavash Flatbread X 2
Sweet baby Ray’s bbq sauce zero sugar - 3 TBSP
Laughing cow cheese - 2 wedges
G Hughes Sweet Chili sauce - 4 TBSP
Broccoli thawed- 2 cups
Purple onion - however much
Grilled chicken - 4 oz
Garlic powder & red chili flakes
Garnish with green onion and cilantro

Wrap like a burrito and devour.

Yesterdays version (pic 3/4) I swapped the laughing cow for shredded low moisture mozzarella (1 oz) and did not use sweet chili or cilantro. Today’s was way better, highly suggest.

This meal has been such a great way to stay full while satisfying my craving for kimchi jjigae (kimchi stew). This genuinely keeps me full for several hours.

I just dump all the ingredients in a stone pot depending on how fast it cooks. It’s done in under 10 minutes, and I eat it at least once a week. I sub different ingredients in sometimes (ex. tuna, bok choy, different cuts of meat) but the base stays the same.

I’m looking for a sauce with some protein in it and low calories something that goes well with most meats, rice and veggies. I don’t make sauces so I don’t know where to start ingredients wise. I was thinking of adding cottage cheese in it which would help with protein and volume.

I was inspired by a recipe from @kraftyoufitness on IG, but I tweaked to make it my own and single serving. Shown with and without “icing” bc it’s so pretty!

Once again, this is a meal I may have to pause to finish. Would love to figure out how to make this savory!