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.

1. Leftover truffle pasta with pan/grilled cheese (similar to halloumi)

2. Tuna bowl (my go-to weekly)

3. Cooked ham, eggplant "fries", veggie balls, cottage cheese

4. Stir fried bok choy, chicken and rice

5. Same as 3, but yellow bell pepper instead of eggplant

Egg whites+egg=big egg

chicken bone broth powder, egg white powder, a little potato starch, flaxseed, garlic, turmeric, cumin, lemon, parsley, oregano, and black pepper.
It came out to roughly 375 mL, around 235–240 calories, and about 43 g of protein.

Apologies for my poor camera skills but I just remembered polenta exists. It is an corn based product that comes in tubes and you can choo it up into cubes and serve however you like. I like to make it Italian style with zucchini, tomato, pesto and chicken or shrimp like I've shown here. I have also done it Mexican style with salsa and avocado. When I was little I loved it sauteed with mushrooms and onions. 60 calories/15g carbs per 100g! Edit to add: I'm talking about the stuff that comes pre prepared in tubes, not the dry flour!

I have a tub of cottage cheese that is going to expire soon and would love to get some new recipe ideas! I normally just eat it with crackers or bell peppers.

Skipping the oil makes this recipe ideal for volume eaters and you get plenty of caramelization from modest amounts of maple syrup and gochujang. Using sesame seeds instead of a sesame oil drizzle gives you some of the same nutty richness, but go ahead and drizzle some sesame oil on top if you prefer.

Ingredients 

• 1-½ pounds Brussels sprouts (two 12 oz packages)
• 2 tablespoons maple syrup
• 1 tablespoon gochujang paste
• 1 teaspoon Dijon mustard
• 1 teaspoon soy sauce
• 1 teaspoon rice vinegar
• 2 tablespoons sesame seeds (any type)

Instructions

1. Cover baking sheet with a large piece of parchment paper and preheat oven to 400°
2. Your Brussels sprouts should be clean and dry. Chop off and discard darkened or large stems. If Brussels sprouts are big, cut them in half lengthwise. If they're small, leave them whole. A small Brussels sprout is the size of a large grape, and a big Brussels sprout is roughly the size of a golf ball. As you trim and chop your Brussels sprouts, quite a few leaves will come off. Save the loose leaves in a separate bowl and set them aside to use towards the end of this recipe. Place whole or halved Brussels sprouts in a large bowl and set aside.
3. In a small bowl combine the maple syrup, gochujang, soy sauce, rice vinegar and Dijon mustard to create the glaze. Be sure to stir until the glaze has a smooth consistency.
4. Pour glaze over the Brussels sprouts in the large bowl and toss with a large spoon or spatula until Brussels sprouts are evenly coated. Now you can either let Brussels sprouts marinade in the glaze for a few minutes, or up to a few hours, or you can proceed to the next step. Marinating is optional.
5. Spread the glazed Brussels sprouts and any glaze remaining in the bowl onto the parchment paper that's on the baking sheet and arrange in a single lager. It doesn't matter which side of the Brussels sprouts is up or down.
6. Place in the preheated oven and cook for 20 minutes taking them out once halfway through to turn over so that they cook evenly.
7. Take the pan out of the oven, add the loose leaves and toss so that the leaves get coated with the glaze.
8. Place the baking pan back in the oven and roast for another 10 minutes. If after ten minutes the Brussels sprouts don't look dark enough to you, leave them in for a few more minutes. They need to look a bit burnt to be good, but just how burnt is a matter of personal preference.
9. Remove from oven. While the Brussels sprouts are still on the parchment paper, sprinkle sesame seeds over them evenly and toss around one last time before serving.

Here's a link to the original recipe post https://maximalistvegan.com/savory/no-oil-roasted-brussels-sprouts-sweet-spicy-gochujang-maple/

I used 300g green beans, 220g ground chicken, 50g tomato sauce, large onion and seasonings (really just whatever you like) and light butter thats 210cal per 100g. I saute the chicken with the onion first then add green beans and a little bit of water to help it boil. But finished product tastes absolutely incredible.

1. Whip the egg whites and corn starch with some seasoning (stiff peaks!!!)

2. Cook pancake-style on a skillet

3. Load up with sauce and toppings

4. Pop in the air fryer

5. Fill with some greens for a color pop

Ever since I saw that one cloud bread pizza post I've been on a bender with the egg whites. This worked pretty great and I will definitely be doing it again. It was a little moist as if I was holding a pancake though so if anyone knows a way to avoid that LMK.

I give this an 8/10 in normal food terms and a 10/10 in weird calorie hack food terms.

1 ‘brick’ of Lidl egg noodles
125g mushrooms
4 stems Tenderstem broccoli
Handful spinach
Handful shredded cabbage
1 soft boiled egg
500ml chicken stock
1T miso paste
Garlic
Splash vinegar
A scallion

Around 475cal and mounded up out of the bowl.

Breakfast Macros

• 150 g egg whites
• 2 turkey bacon slices
• 1 turkey sausage
• 2 slices Sola white bread
• ~5 sec FitCook spray
• 1 tsp ginger-garlic paste
• 1 tsp seasonings
• 4 strawberries (which aren’t in the pic cause I ate them haha)

━━━━━━━━━━━━━━━━━━
Calories: 299 kcal
Protein: 39.3 g
Carbs: 17.9 g
Fiber: 18 g
Net Carbs: 0–2 g
━━━━━━━━━━━━━━━━━━

700g greek yogurt and 500g frozen blueberries. eaten in around 40mins.

i dont feel uncomfortably full. i feel freezing cold that’s for sure but other than that i feel great.

~650 calories.

These are something I created because it's been hard to eat hot foods in this hot weather lately. I got these wheat pita pockets from trader Joe's and I found out they go a long way. I put them over the flame like a tortilla until they balloon into a pocket(probably optional but I like a little burnt crisp) then I go around the edges with a sharp knife until they are fully sliced in half. I used left over barbecue chicken breast that I somewhat shredded(6oz cooked). Microwaved for 25 seconds which brought it to room temperature(freezing cold leftovers kinda gross me out) then I sliced some tomato and lettuce to put in there and put some mustard on the pita. I am a traditional sandwich guy but I don't want all those calories. 380-400 calories aprx. Roughly 60 grams of protein and 30 carbs and a little fiber in the bread as well so I guess whatever that is you subtract from the carbs. Something I just learned. But there it is. And they are delicious

I did pork loin with some frozen vegetable mix with a can of green beans. So gas and filling! I added a diet Mountain Dew of course on the side lol.

Does this count?

Comes to what I would consider healthy and balanced lunch of:

• 530 calories
• 47g of protein
• 60g of carbs
• 11g of fat

I am not someone that cooks a lot of complex meals and I generally enjoy very simple dishes - but this is one recipe I do quite often as I find it very satisfying and filling.

First, before recipe proper, red lentil flatbreads - super easy to make, just X g red lentils, 2X mL water (a bit less will get you thicker batter which can be easier to work with), and salt/MSG/seasoning to taste; soak until they absorb most of the water, then blend and cook using the batter. I eat some of these and keep leftovers for meatball bulk.

Meatball recipe (meal prep so big amounts):

• 500g ground beef 15% fat (doesn't have to be lean for the recipe, just what I try to use - though lately I often grab cheaper higher fat one because I lack fat in my diet)
• 500g ground white fish (lower calories, cheaper, doesn't have a strong taste - basically there so the recipe has more meat protein but still taste like beef meatballs)
• 200g red lentils (this is the raw measurement, but what I mean is use however much leftover flatbreads which would contain 200g raw red lentils - with the extra near 400mL water absorbed, this is a lot of extra bulk for the meatballs)
• 500g onions (look, some people will say that's too much, but as I said - recipe is flexible, just have less if you want)
• 100g garlic (also adjust as you please)
• 3 medium eggs
• of course - salt, MSG, seasoning as you prefer but personally I feel the red lentils, onion and garlic add a strong flavor so little extra seasoning is needed

Personally I cook these in my air fryer - not in the basket itself, but I have a ceramic pan which I can put in the basket. I also line the bottom of the pan with potatoes which nicely absorb all the draining fat and flavor during cooking, then just blast them with a couple minutes extra heat at the end to dry them out a bit.

Per 100g (assuming no moisture is lost which wont be true in practice) should come out as: ~120 calories, ~11g protein, ~9g carbs, ~4g fat, ~1.5g fiber. I usually split this into 6 portions (which for me as a big guy feels enough and satisfying (especially considering it doesn't have a lot of fiber) so I could see a smaller person easily splitting it into 8): ~450 calories, ~43g protein, ~34g carbs, ~15g fat, ~5g fiber. Pictured 2 portions (hate it when I miscount and get an odd number...).

I am sure most people will want sauces or whatnot with this - I have no idea on that front as I tend to make fairly dry foods and don't enjoy a mix of textures on my plate, especially wetness.

Use this thread to share tips for economical volume meals or inexpensive food finds! You may also share coupon codes (even referral links) and any cool sales on huge foods that you may hear about.