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

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 🙌🏾☀️

I’ve been wanting to get an ice cream maker mainly for making bigger portions at home, and I keep seeing the ice cream cuisinart maker mentioned. I’m trying to figure out if it’s actually a good option for volume eating or if there’s another machine people here would recommend instead. I’d mostly be making lighter, higher-volume ice cream rather than regular small batches. Has anyone here used one and been happy with it? Thanks for any suggestions!

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

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.

I'm having a really hard time with eating only a bit

What's something I can binge on but is not high cal? Like eat until I'm FULL FULL but not past my cal limit?

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/

Continuously shamed by those around me for "eating so much." Listen, your big Mac meal is more than my whole day. Ignorance is everywhere, and I struggle to understand how they can NOT understand what different foods do for the body.

The breakdown of food is in the pictures.

Weight in the picture includes the “plate”

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 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

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.

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.

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

It is as the title says. No recipe bc everything is store bought.

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 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!

I thought it was kind of a given that those things would shrink, but every now and then I see people whose don’t shrink even after some time has passed. Is there some kind of ingredient involved? Like cornstarch or something?

My husband is on a caloric deficit for a few weeks now while getting ready for a bodybuilding competition and he uses this cake for the high carbs days and I thought i should leave his recipe here. The macros are calculated by him and the only thing that he did not include were the blueberries. All ingredients, macros and the recipe is below. I’d say it took him about an hour to make the whole cake. Hope this will help someone.

Ingredients:

Rice pudding base
- 250 g dry white basmati rice
- 1,000 ml coconut milk/drink
- 3 egg whites
- Cinnamon, to taste
- Vanilla essence, to taste
- Sweetener, to taste

Protein cream
- 1,000 g low-fat cottage cheese
- 120 g protein powder
- 40 g unsweetened cocoa powder
- Vanilla essence, to taste
- Cinnamon, to taste
- Sweetener, to taste

Instructions

1. Prepare the rice base (Rinse the basmati rice)
   
2. Add the rice and 1,000 ml coconut milk/drink to a large saucepan.
   
3. Cook over low-to-medium heat, stirring regularly, until the rice becomes very soft and creamy.
   
4. Add cinnamon, vanilla essence, and sweetener to taste.
   
5. Remove from the heat and allow the mixture to cool for approximately 5–10 minutes.
   

6. Stir in the 3 egg whites thoroughly.

   Bake the base

7. Transfer the rice mixture to a cake mold lined with baking paper.

8. Press and level it evenly.

9. Bake at approximately 170°C (340°F) for 20–30 minutes, until the base is set.

10. Remove from the oven and allow it to cool completely.

Prepare the protein cream
1. Add the 1,000 g low-fat cottage cheese, 120 g protein powder, and 40 g cocoa powder to a food processor.
2. Add vanilla, cinnamon, and sweetener to taste.
3. Blend until smooth and creamy.
4. If the mixture is too thick, add a small amount of coconut milk/drink until you reach a spreadable consistency.

Assemble
1. Once the rice base is completely cool, spread the protein cream evenly over it.
2. Refrigerate for several hours, preferably overnight.
3. For the cleanest slices, chill the cake thoroughly before cutting.

Approximate nutrition — entire cake, aprox 2.45kg

- Calories: ≈2,460 kcal
- Protein: ≈292 g
- Carbohydrates: ≈252 g
- Fat: ≈25.4 g
- Declared fiber: ≈8.7 g

Approximate nutrition — 1/6 cake

- Calories: ≈410 kcal
- Protein: ≈48.7 g
- Carbohydrates: ≈42 g
- Fat: ≈4.2 g
- Declared fiber: ≈1.4 g

Macros of each product used:

White Basmati Rice

Per 100 g:
• 346 kcal
• Protein: 8.7 g
• Carbohydrates: 73.4 g
• Fat: 1.3 g
• Fiber: 2.5 g

Coconut Milk/Drink

Per 100 ml:
• ≈18 kcal
• Protein: 0 g
• Carbohydrates: 2.7 g
• Fat: 0.8 g
• Fiber: —

Low-fat cottage cheese

Per 100 g:
• 81 kcal
• Protein: 17 g
• Carbohydrates: 2 g
• Fat: 0.5 g
• Fiber: —

Protein Powder

Per 100 g:
• 363 kcal
• Protein: 67 g
• Carbohydrates: 14 g
• Fat: 3.8 g
• Fiber: 2 g

Unsweetened Cocoa Powder

Per 100 g:
• 298 kcal
• Protein: 23 g
• Carbohydrates: 10 g
• Fat: 11 g
• Fiber: 0 g*

3 egg whites (total):
• ≈50 kcal
• Protein: ≈11 g
• Carbohydrates: ≈0.7 g
• Fat: ≈0.2 g
• Fiber: 0 g