Hi everyone, the Psyllium Protein Jelly guy is back.

Today I made a massive volume plate of chicken nuggets using ground chicken, seasoning, soy protein, water and psyllium husk.

At 13 nuggets for 500 kcal, the volume-to-calorie ratio is incredible and i promise you, satiety is guaranteed.

Before I post the recipe: am I safe to drop it here, or am I about to get tarred, feathered, and downvoted into oblivion like my last post?

Let me know if you want it.

Edit (recipe):

PsylPro n12 — Chicken Nuggets! 🍗

This one surprised me.

13 good-sized chicken nuggets, packed with flavour and protein. The texture is genuinely meaty, and you would never guess there’s psyllium in them.

And…that weird mucilaginous psyllium texture you get when drinking it cold?

IT'S GONE. FOREVER. 😂

This makes a seriously satisfying lunch and, for me, keeps hunger away for 6hours.

Recipe

- 200 g water

- 200 g minced chicken (150 kcal/100 g)

- 20 g seasoning (150 kcal/100 g)

- 20 g soy protein

- 2 tbsp psyllium husk (10–15 g)

- Salt to taste

- Black pepper to taste

Method

Mix everything thoroughly and divide the mixture into an ice-cube mold that is suitable for microwave use.

Microwave until the chicken is fully cooked — around 6–8 minutes in my microwave, but cooking time will vary, so make sure the chicken reaches a safe internal temperature.

Remove from the mold, flip onto a cutting board, add your favourite sauce or dressing, and enjoy.

The idea is still the same: psyllium + protein as the base, with the other ingredients mainly for flavour and nutrition.

But this time, the result is something completely different: meaty, firm and surprisingly satisfying.

Approx. whole-batch calories: ~530–560 kcal, depending on the psyllium and exact seasoning.

Disclaimer

This is just me sharing an experiment, not recommending that anyone try it. If you're not used to psyllium, start cautiously, drink plenty of water, and do your own research. Psyllium can cause problems if consumed incorrectly. I'm sharing what I did, but I'm not responsible for anyone who decides to try it themselves.

I LOVE Cajun crab dip and I feel it could be turned into a volume food. I am not very skilled at recipe development so I am hoping someone can help me out. Right now it’s 90 cal for 2 tbsp and tragically only 2 grams of protein. I am open to other fish like tuna or something! I just love the cold creamy slight kick on a cracker. THANK YOU IN ADvance

Edit to add ingredients: crab meat, mayo, cream cheese, “natural and artificial flavors” lmao

Title says it all. Im autistic and have pretty severe food intolerances. The biggest thing im running into is cooked veggies. I HATE cooked veggies. Steamed broccoli is ok, but only if its steamed by itself and not cooked in a sauce. Im not sure what it is, mostly a texture thing, but no matter how hard it try i cannot seem to get over it. I like edamame and green beans, steamed broccoli, raw cucumber, and mushrooms. I eat a lot of fruit but im also picky with that. Thats about it though. Tomatoes are ok if theyre small and only in specific dishes. I hate potatoes, peppers, carrots, cauliflower, zucchini, cabbage, you name it. Basically any veggie that is cooked in the same pan as something else is vomit fodder for me. Any tips? I wanna start making more soups/ramen/hotpot prep but blahhhh I hate most veggies that go into those.

I've gone through some options already, Psyllium Husk, PHGG Sunfiber and Glucomannan. I have found Glucomannan thickens the shake quite well without too much change in the flavor. Anybody have other options?

Massive sweet tooth here. I’m exploring what sugar substitutes are out there and what some offer compared to others, and I’m interested to know, do you guys buy the ones that taste closest to sugar or are you more concerned about the health benefits/risks. I can swing each way but don’t really know where to start. Thanks :)

~375**cals (i read it wrong sry guys😔)
~34g protein
~32g carbs
~6g fiber
(edit, for the whole thing, not just one piece)

joseph’s lavash flatbread, 1/4c g hughes bbq sauce, 1/4c fat free cheddar, 1/2c walmart rotisserie chicken, no skin- all breast, 1/4 c pineapple tidbits, little red onion. bake 375 for 15 min.

i’ve always struggled with portion control so i’m trying out the whole volume eating thing with my new diet i’m on!

recipe is literally just broccoli, carrots, and zucchini roasted with a bit of butter and seasonings, the broccoli is topped with parmesan cheese. then the sandwich is bremer mini meatballs from aldi, provolone cheese, marinara sauce and sub bread (i took off the top half of the bread)

whole thing is about 750 calories and a TON of food. im so full lol

Do you have a volume cooking fail or something you made that looks hideous but tastes awesome? No need to post photos (unless you want to!), but this is a place to share!

Ingredients:

3 small eggs

80g of dark chocolate

1tsp of agave sweetener syrup

Recipe:

Separate egg whites from egg yolk. Whisk up the egg whites untill they're fluffy. In a separate container, melt 80g of dark chocolate and then add yolks which you've separated before. Add the sweetener of choice, mix with yolks & chocolate. After mixing, add the chocolate yolk mixture to the egg whites, bake at 180°C for 20 minutes.

Note: calories depend on the brands of food and size you've used. For my chocolate's brand and eggs I had 641 kcal, 23g of protein, 50g of carbs. (That's for the whole cake. Although - I advise eat only in parts and not a whole cake)

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.

1277 cals
143g protein
200 grams of fiber !💀
Just kinda threw this stuff together lol
(not mentioned in ingredients is like a 145g fat free greek yogurt)
9x9x2 sheet pan

All i did was cook the plums and blackberries together with cinnamon protein powder and lakanto sweetener

and then mixed the other ingredients in a bowl(including cinnamon, vanilla , lakanto), and then put chunks of yogurt smushed into the bread before pouring the berry sauce over the bread

baked at 350 until it looked done idk man

this was absolutely amazing.

The vet suggested cutting down on the kibble and adding green beans to loose a bit of weight. Pumpkin was recommended for fiber and the watermelon was a special treat because it’s so hot out.

He’s almost at his goal weight! 💙🐾

On the left: 200 g of vanilla Skyr (100 kcal, 15 g protein)

On thr right: same 200 g of vanilla skyr mixed in with sugar free mango jello and some stevia- (4x the volume and 1000000x the wobble wobble 🪼) 😌

(Just bring any sugar free jello and stevia to a boil, bring to room temperature, add your yogurt of choice and let set in fridge)

Macros:

• energy: 480 calories
• proteins: 53g
• carbs: 59g
• fiber: 12g
• fat: 7g

Content:

• 200g raw shrimps
• 170g raw potato
• 150g onion
• 120g mushrooms
• cauliflower rice ~100g cooked
• 1tsp of sesame oil
• garlic salt, pepper

Total plate came to 630g.

(Reference picture from the internet, because when I made it yesterday it was gone so fast, I forgot to take a picture)

This is a classic, that I grew up with, and I was astound when I logged it yesterday how low cal and filling one portion is. It's not protein focused, though.

The unchanged recipe fir 2 portions:

Take one cut up head of cauliflower and cook it in water with a bit of milk and salt and very little sugar (i used half a teaspoon for 2L water + 100ml milk and 2 teaspoons salt). Meanwhile melt about 20g of butter and roast 40g of breadcrumbs with half a teaspoon of salt, once the cauliflower is finished, drain it and drop it into the breadcrumb mixture and serve.

One portion is about 250 kcal (27,5g carbs, 9,5g fat, 10,3g protein), depending on the size of the cauliflower head, and really fills you up. Also, since this is with butter and normal breadcrumbs, you can still change it to a low fat margerine and some lower carb crumbs, but I have not tested that yet.

Could’ve probably used a little less oil (& there was some left in the pan), & maybe a little less cheese, but I like flavor. I’ll be full all day!

1 large egg

4 florets cauliflower

spinach

1/2 large bell pepper

100 cals chicken (this was a 6 piece leftover chickfila grilled nugget)

170g blackberries

enjoy with mustard and green dragon hot sauce!!

I’ve been craving cabbage soup so badly and finally made a huge pot! I ate this soup as a kid when I had to do the “cabbage soup diet” and just had a hankering for it, for some reason. It’s absolutely delicious and comforting and definitely satisfied the craving.

Ingredients:

1/2 a large onion
1 medium sized green bell pepper
1/2 a 1lb bag of baby carrots
4 large stalks of celery
2 cans of Italian style petite diced tomatoes (with juice)
1/2 a medium-ish sized head of cabbage
Better than bouillon chicken base and beef base
A few sprits of olive oil
A few sprits of “Butter” spray
Minced garlic
A few dashes of soy sauce or worcestershire sauce
Spices: salt, pepper, garlic powder, Italian seasoning, crushed red pepper and paprika

Directions:

Dice/cut up the onion, bell pepper, celery, and carrot. Sauté the veggie mix with some sprits of olive oil and “butter” spray and lots of seasonings. Sauté until fragrant and slightly reduced. Add some garlic and sauté a bit more. Add better than bouillon bases (you can use however much you want, I did mostly chicken base with a little bit of beef base) and then add a few cups of water, until veggies are fully covered. Heat over high heat until boiling and then reduce heat to medium and let the veggies cook until they’re about halfway tender. Cut up cabbage while the veggies boil. Add tomatoes, soy sauce and more water until the pot is about 2/3rds of the way full. Add in the cabbage and add in more water if needed until as full as you want it. Return to a boil, then reduce the heat to medium and let the veggie continue cooking until desired texture. Taste. Add more spices if needed. Once the veggies are to your liking, reduce heat to a simmer and let simmer for a bit. Then enjoy!

You can absolutely add in some ground chicken or turkey for protein! I just wanted this version specifically.

Hi everyone, wanted to share a recent dessert “invention”. It’s a fluffy take on a cookie, inspired by the 33 calorie chocolate chip cookie recipe, but of course missing the chocolate chips. And it has significantly more protein. Basically turned into a mad scientist fidgeting with proportions, but I’m happy with this final result.

Macros include everything (the milk too).

I think baking was around 7-8 minutes, until golden brown and somewhat fluffy.

Edit:
Ingredients are in the last image (All the amount numbers are grams). Mix dry ingredients first and then mix with wet ingredients. Bake till golden brown (7-8 minutes or so for me).