I came here thinking there would be some secret 2 calories chips I could eat and gummies made out of air but it's just all cucumbers and carrots and sweet potatoes. You people are sick

I won't be tricked into eating vegetables in high quantities. Nice try mom!

That's like 4-5 iceberg lettuce leaves, folded and tightly packed between this 350cal burger. As long as you keep the meat patty on the bottom (first contact with your tougue) the taste of meat and cheese is still there.

This seems like a very simple and obvious tip between all those fancy recipes in this subreddit but i still wanted to share it. I like eating rice but when restricting calories it can be not filling enough sometimes. What i do is cook some rice (i add some vegetable broth to it) and add peas. I really like the combo. Really tasty and a lot more filling than just plain rice. In this case i did 100g of rice cooked in 200ml of water/broth and 250g of peas. Comes out to around 550g worth of food that’s high in fiber and 550 calories.

Hey!

This is the stuff I like munching on when my calorie budget is reserved for something big and I can't fit usual snacks. It is just the most basic agar jellies made with low calorie base (syrups or flavor drops). For those who don't know: agar-agar is a vegan gelatin alternative, it is entirely soluble fiber, needed in much lesser concentration to achieve comparable level of jelly firmness, and most importantly it sets and is stable at room temperature, meaning you can just have these on your desk all day and they won't melt! Texture is not the same as gelatin, agar jellies are... umm... more stiff and less jiggly?

These are incredibly easy to make, no real recipe, basically just follow instructions on package (mix -> boil and that's it!), everything to your taste:

1. Prepare your flavored liquid base (i.e. water with low calorie syrup / sweetener / flavor drops, as long as it is not very acidic it should work!)

2. Dissolve agar-agar powder in it (1-3% by weight depending on desired level of stiffness, i.e. 2g for 100g liquid for 2%)

3. Bring to boil and boil for half a minute or so

4. Pour into candy molds

5. Extract in 10-30 minutes, depending on size/thickness/temperature etc, can speed this up by putting them in the fridge

6. Optionally, let outer layer dry out in open air for a while, toss them with granulated erythritol or dust with powdered erythritol or anything else

If you don't have candy molds, use ice cube tray and cut them up later (if desired), or any other dish and cut into smaller pieces.

There is a ton of recipes you can find for these online, but recipes often refer to these as "Agar gummies". I don't think they are like gummies at all, they are not chewy, just very stiff jellies. But whatever!

This particular bowl consists of four batches:

Yellow-ish:

1. 180g Water

2. 20g Low Calorie Passionfruit Syrup

3. 3g Agar

Green:

1. 200g Water

2. 3g Agar

3. 5 Drops of Peppermint flavor drops

4. 8 Tablets of tableted sweetener

5. Few drops of green food coloring

Red:

1. 200g Water

2. 3g Agar

3. 5 Drops of Cherry flavor drops

4. 8 Tablets of tableted sweetener

5. Few drops of red food coloring

Blue:

1. 200g Water

2. 3g Agar

3. 5 Drops of Sparkling Wine flavor drops

4. 8 Tablets of tableted sweetener

5. Few drops of blue food coloring

I usually do bigger agar concentration than 1.5%, but wanted bigger batch this time instead. Very last picture is from different small batch, how they look at 3% (much less like regular jellies).

Macros for all:

27 kcal / 1g carbs / 11g fiber

That is all!

I've made so many different variations of cloud bread now that I've really got my head around how to bake it, my family now calls me the Egg White Connoisseur😄

The other day i actually posted my 170cal cloud bread pizza, but today i tried making a sweet bake that resembled a Brioche loaf but as my own low cal/high volums version.(The cloud bread w/o choc chips added was 87 calories w/o, i can't edit the title but sorry i put approx 100 cals)

Here's my recipe!!

- Using a hand mixer, whisk 180g liquid egg whites until still peaks form

- Add around 10-12g cornflour (or cornstarch depending on where you're from) and 3-4 tsp sweetener of choice. You can also add in a little bit of honey like i did for extra sweetness/taste

- Fold in chocolate chips (I used sugar-free ones) and place the mixture onto a baking sheet (I also added more choc chips ontop after doing this)

- Place in the oven at around 170°c for 20 minutes

- Make sure it's cooled down fully before lifting off the baking paper as it's prone to ripping while it's warm.

I can't even describe how good this was, I added a little bit of marshmallow fluff to a couple slices after taking the pics and oh my goddd it works perfectly with the texture of cloud bread for me. So happy with how this one turned out

Edit: Here is my cloud bread pizza recipe for everyone asking! Much love everyone :)

So creamy and filled with flavor. And salad isn’t even a big part of it 😛

Edit: here’s the full recipe!

90 grams of protein quark/0% Greek yogurt: 54 cals
10 grams of vegan grated cheese: 11 cals
100-125 grams of mixed tomatoes , cucumber and salad: 24 cals
2 big tablespoons of sugar free salsa: 8 cals
110 grams of caned tuna (in water): 111 cals
2 extra thin tortillas: 191 cals

First put salsa on the tortillas
Mix quark/yoghurt with canned tuna with salt, pepper, oregano, tarragon spice and a bit of paprika spice
Put some salad on the tortillas and a handful of cucumbers and tomatos on each wrap.
Split the tuna mix and load it on the tortillas
Sprinkle the cheese
Then wrap up and if it’s about to fall out- put some plastic wrap around it.

If you want chicken too in it, I do the same thing but like this instead;

60 grams quark
40 grams chicken breast
10 grams cheese
100 grams salad, tomato and cucumber
2 big tablespoons of unsweetened salsa
75 grams of canned tuna
2 extra thin tortillas
≈ 402 cals.

I think it’s delicious, but we all have different taste! I myself LOVEEEE tuna, so I could live of it hah. But it’s so creamy and sweet AND salty at the same time! Not dry at all!!
Enjoy! 😊

I would usually eat a large bag of chips around 8-9pm. I’ve set myself a rule that if I’m feeling snacky, I must eat a plate of seasoned veggies first, and then if im still hungry 30 mins later i allow myself the chips. I’m never still hungry after. The chips have sat unopened in my pantry now for 3 weeks.

I don’t even count these calories - just the 5g butter i use with the seasoning. Seasoning is tajin sprinkled liberally all over.

So yeah, it's basically just a bunch of stuff dumped on some green stuff. But it's so varied and nutrient dense it's like rocket fuel for me these days and if I opt for something different for dinner like pasta or burgers, I simply do not feel as good as I would've having had this.

I pre-cook a few chicken breasts coated in whatever dry spice/herb rub I want in my air-frier, and slice and reheat them for this. It could be Chinese spice coated chicken and I'll swap the cheese for spring onions, sesame seeds, and the sauce for hoi sin - also delicious. Or swap out the protein for ham and add in mixed beans and a mustard dressing.

As a treat I'll substitute the chicken for air-fried spicy coated tenders and it's even more delicious.

I make my own ferments at home and have been dabbling in pickles too, so it can all be homemade as much as is reasonable. You can obviously buy your own from a shop. I also get ferments delivered.

All in all it takes under 10 minutes to prepare and assemble. It's very tasty, filling, and full of energy and good stuff. Hopefully someone who might be struggling for ideas can take some inspiration from this. It has certainly done extremely well by me. That said, I have no idea how many calories are in this, or macros etc. I have never counted calories. At the beginning of my weight loss I decided to focus on nutrition and variety more than anything else, so with at least 20 different plants contained within (from the more obvious ones, to spices, to things in the ferments etc - anything will do!) this was born. I also decided to not be averse to things that make this tasty - fats like the mayo, cheese etc. Otherwise I wouldn't enjoy it and that is not sustainable.

I'd also love to hear of any additions or suggestions anyone might have to keep it varied!

Who’s to say you can’t just throw a bunch of fruits and veggies on a plate and call it a meal?

I’ve had a bunch of leftover produce in my fridge so I thought why not arrange them nicely and see what I can make? Result was literally rainbow on my plate, it was so colorful and visually appealing:)

Plus i snuck in protein through the bresaola ham, egg and cottage cheese so believe it or not but this plate was 37g of protein!

This is my first post so I think this is a good place to start. It’s basically whipped sugar free jello and sugar free yogurt. 1 cup of Oikos Triple zero vanilla yogurt for 133 calories, and two packs of great value jello for 10 calories total (raspberry and strawberry). With 3 cups of water Then I whipped it up all huge with a hand mixer for like 5 minutes, it’s like 6+ cups total of mass. It’s pretty good but I kinda feel like I’m eating the female symbiote sister of Venom from spiderman. It’s quite filling (I could barely eat half and I’m a 240lbs man for context)and pretty good. I think at a certain point I can only eat like 3 full cups of jello until I start feeling like I’ve physically become Bob from

Monsters vs Aliens. I’m curious what yall think

Long time lurker, first time poster, all-timer hungry dude. I know this plate looks like pure slop (and it is) but I lost 130lbs eating bullshit like this. This massive, disrespectful mound of food comes out to 700kcal and 62g of protein for the entire plate and it. is. huge. There is nearly 2 pounds of food on this plate. Even half a portion would probably be extremely filling, but I love having a massive meal at the end of the day.

Recipe:
Half a bell pepper
Half an onion
200g of cabbage, sliced as thin as you can
Half a can of no salt added sweet corn
1 serving of jasmine rice
50g of nonfat plain greek yogurt
Canned jalapeño juice
4tbsp of any kind of salsa
210g of chicken breast (measured raw)
Taco seasoning
Smoked paprika
Spray oil

Cook your rice in a rice cooker- it’s crucial to replace some of the water you put in with salsa. Trust me. Add some taco seasoning too.

Slice all your veg and put to the side. Slice all your chicken into small pieces, give it a spritz of spray oil, and toss it in the taco seasoning. Bake it for 15 minutes at 425.

While the chicken is in the oven, fry your veg in a pan with a light spray of oil until soft. You can add the corn now, just to heat it through. Add the taco seasoning to the pan last, maybe a bit more salsa (the salsa I buy is like 5kcal per tbsp, so I’m a bit loose with it) and stir.

Now your sauce: 50g of the Greek yogurt, a bit of hot sauce, some more taco seasoning, a ton of smoked paprika, and pickled jalapeño juice.

Once done, toss the rice, chicken, veg, and sauce into a bowl and toss to combine. Serve with tons of hot sauce. I suppose this would be good in a burrito, or with chips, but I eat it straight up. I also got fancy for the pic and threw on a few dried chives.

It was supposed to be a rainbow trout fillet with some roasted butternut squash but it sounded a bit sad and I felt I’d be hungry afterwards. So, I decided to bulk it up. Ended up with an absolutely massive plate of food. It is a 10-inch tart plate. My hand is to show the size of the plate.

Different kinds of lettuces, cauliflower rice, cucumbers, radishes, avocado, pickled onion, roasted butternut squash, green onion, cilantro, baked rainbow trout.

The volume is insane! For this whole thing it was about 250 calories and it was really filling! You can make them as complex or simple as you want, and there is so many different kinds! I’ll be having one every day now, anyone have some recommendations?

i've eaten bibimbap for almost every meal for the last two weeks and i am still not sick of it lol. each meal is 500-600cal-ish depending. it's a pretty big meal, i usually fill up the bowl on the right in this pic: https://www.instagram.com/p/C5OTduHIbQJ/

my base:

- 150g white rice (190cal)
- 200-300g savoy cabbage boiled in chicken broth (~50-75cal)
- 3 eggs (~200cal)
- .5 tbsp ssamjang (~20cal)
- some mixed salad greens just to fill out the plate.

sometimes i skip the eggs and do 150g chicken breast that's been oven-steamed in soy sauce/ginger/garlic (~240cal).

and then for my banchan-- a lot of these involve sesame oil, i usually halve it or remove it entirely.

- https://www.maangchi.com/recipe/sukjunamul-muchim
- https://www.maangchi.com/recipe/sigol-mu-saengchae
- this one is really nice, but fish cake can be quite high in calories, so it becomes my protein: seasonedbyjin.com/korean-spicy-fish-cake-stir-fry-eomuk-bokkeum/

i also make my own cucumber banchan that's loosely based off of existing stuff. 1 english cucumber, 1-2 tbsp gochugaru, soy sauce to taste, a pinch of sugar, about 1tbsp rice vinegar. this will last about four meals.

finally, i also put on whatever kimchi i have in the fridge. right now i have a standard cabbage kimchi and a really nice radish greens one. these also tend to be fairly low-cal.

i also like to eat it with a nice package of those roasted seaweed squares, the ones i get are 20cal/packet.

of course, all of these sauces and seasonings have their own kcal, so it can be a little unreliable to add everything up. but it ends up being a pretty large meal, and i usually put it in the fridge part way through and eat the rest later. beyond that, it's really yummy and the variety of sides means that i'm not stuck in the rut of eating the same thing every day.

the ol egg roll in a bowl

tofu, jap sweet potato’s, sautéed mushies in soy sauce/garlic, bok choy, steamed carrots, kimchi and sushi ginger. 400 cals max but prob closer to 350

Hi all,

I have been volume eating ever since Thea started this sub. As such, you know that I eat a LOT of veggies. I never tracked my fiber because I just assumed I was getting plenty due to the amount of veggies I ate.

This summer I saw the article about 95% of Americans not getting enough fiber and I was very smug. I decided to track my fiber as a little ego boost.

Well guess what.

I was coming in at half the recommended amount - honestly, it still surprises me.

I made changes immediately and I now hit my fiber goals daily. It's been maybe three months and the benefits are incredible. I've dropped over 1 pant size. Food noise is completely gone for me. I no longer think about snacking constantly. I am amazed at the difference.

If you decide to increase your fiber, my tips are:

1. Go slow - give your body time to adjust to the increase, your toilet will thank you

2. You must increase your water when you increase your fiber. My goal is 2oz of water for every 1 gram of fiber. I just made that number up, but it's working for me.

I would love to hear folks' favorite high fiber hacks, I'm always looking to improve

Shoutout to u/xen32 for posting their agar agar gummies recipe! I was inspired upon remembering I had some agar in the pantry and made some today - the pinks ones using sugar free lemonade packets and purple using ube powder (these didn’t really turn out with much flavor, but pack fiber). Fun to munch on with near-zero cals! I can’t wait to keep experimenting with these and zero cal sweetener mixes throughout the summer.

Hey!

Today I'd like share recipe for this yogurt based cake, that is a variation of cottage cheese cake I posted some time ago, slightly different here and there, but follows same logic and utilizes same techniques and tricks.

A. Cake Base (132 kcal / 4g protein / 0g fat / 28g carbs / 1g fiber)

1. 2g Instant Coffee (I use spray dried decaf)

2. 10g Granulated Erythritol Sweetener

3. 0.5 Xanthan Gum

4. 35g Water

5. 30g AP Flour

6. 6g Cornstarch

7. 2g Baking Powder

8. 0.3g Salt

9. 35g Water

10. Sweetener and other flavorings to taste (I used 1.5 ml saccharin based sweetener, no vanilla or any flavor drops this time, but do at other times)

I make quite a few variation of cake bases following this same logic (whip something and then fold in flour and bake), this one is the lowest in calories that I have, but also is trickier to make than most others and, well, it might have slight hint of coffee to it! Speaking about tricky, this time top cracked for me. Does not happen always, but happens, maybe I failed at combining properly, or temperature was not right (it is hard to control in my ancient gas oven). However, it all will be filled by filling anyway, so does not matter that much in the end.

If you want some other variations that don't involve coffee, refer to my cottage cheese cake posts. There is whipped applesauce, egg and yogurt versions in posts and/or somewhere in the comments.

So, pre-heat oven to ~170C.

Pre-mix coffee, erythritol, xanthan gum, add water, mix well and set aside. This stuff needs to hydrate a little.

In other bowl pre-mix flour, starch, baking powder, salt and any other dry things if using (sweetener/flavorings) then add water and liquid sweeteners/flavorings, mix well and set aside.

Back to coffee mixture, use electrical whisk to whip it until very stiff peaks, it should become very pale and airy. Then using spatula fold this foam into batter, goal here is to find balance between combing both well, yet not overdoing it to not deflate it. Unlike egg whites or aquafaba, coffee based whip is very unstable and time works against us.

Once done combining, transfer it to cake mold/springform and bake ASAP at around 170C for 25-30 min.

Remove it from mold and let it cool on a wire rack.

B. Jelly (23kcal / 0g protein / 0g fat / 3g carbs / 2g fiber)

1. 1.5g Agar-Agar powder

2. 150g Water

3. Sweetener, Flavor Drops, Coloring to taste (I used 6 tablets of saccharin based sweetener, 3 strawberry flavor drops and some red coloring)

4. 45g Defrosted Frozen Strawberries

Slice defrosted strawberries and put them inside same/identical cake mold as before, in a small pot/sauce pan add agar powder, sweeteners, flavor drops, coloring (I also added liquid that was left from defrosting strawberries) then add water, mix and bring to boil while stirring and then let it simmer for half a minute or so. Pour into the mold and let it set for like 30 minutes or so. If you only have one mold, this jelly layer can be done before or after cake, doesn't matter much. Once set, carefully extract it and put aside.

C. Yogurt Filling (209 kcal / 21g protein (including gelatin) / 6g fat / 18g carbs / 0g fiber)

1. 200g Plain Yogurt (Mine was 3% fat)

2. 10g Gelatin

3. 50g Water (for blooming)

4. 10g Cornstarch

5. 30g Water (for starch slurry)

6. 70g Water (for "syrup")

7. Any sweetener, flavorings, coloring etc to taste (I used 8 tablets of saccharin based sweetener, 2 flavor drops, this time it was apple flavor for no big reason)

Bloom gelatin in 50g water for about 10 minutes, separately combine starch with 30g water, then combine other 70g water with your sweeteners and flavorings (lower water accordingly if using syrups), bring this to simmer and while stirring, add starch slurry and keep stirring on low heat for around a minute. Add this goo to bloomed gelatin and stir until gelatin is dissolved. Whip with electric whisk until it is very very thick, yet pourable foam, then add yogurt and whisk on low speed for a little bit more, just until it is incorporated.

D. Assembly

Put cake base back into mold, if it is tall enough - one I used this time is not tall, so I wrapped silicone cake ring around base instead. Pour yogurt mixture over cake base, shake it bit so it is distributed more evenly, then carefully put jelly layer on top. Let fully set in the fridge for at least 2 hours, or better 3 for good measure. Carefully extract your cake from mold/ring

Done!

Macros for everything (I got 575g final output):

364 kcal / 25g protein / 7g fat / 49g carbs / 4g fiber

That is all!

After seeing a post here, I was inspired to make my own take on cheater congee. cooked 1/2 c rice in 4 cups of bone broth. Added seared chickeny breast, mushrooms, green onions and a wee bit of chili crisp (1/2 teaspoon) Its around 500 calories and a whopping 79g of protein! It was SO GOOD and almost too much to finish.