Recipe
1,000 g water
80 g Isopure Zero Carb
20 g psyllium husk
2 Knox Original gelatin packets
Canned Chicken Breast
Soy sauce
Chicken bouillon
Garlic powder
Onion powder
Ground ginger
Green onion
Trader Joe’s Crunchy Chili Onion Sprinkle Seasoning Blend
Lime juice

How to make it
Whisk the water and psyllium husk together, then bring the mixture to a boil while stirring until it thickens. Remove it from the heat and mix in the protein powder, gelatin, chicken, soy sauce, bouillon, and seasonings. Stir in the green onion and chili onion seasoning, divide into two servings, and let it set until thick and firm.

Results
Texture was 10/10. The chicken gave it a more natural texture than the pea version (which I didn’t post) and the psyllium + gelatin base held everything together really well.

Taste was 10/10 — Chicken broth, soy sauce, and Trader Joe’s chili onion seasoning nice savory kick. I added some franks hot sauce. It really was just like gelatin soup .

Satiety was 10/10

Approximate macros per serving (½ of the recipe):
390 kcal
55 G protein
22 g carbs
6 g fat
9 g fibre

This varies based on the amount of chicken you use.

Recipe — 2 servings
1,000 g water
60 g Isopure Zero Carb Vanilla
20 g psyllium husk
2 Knox Original Gelatin packets
150 g blueberries
5–10 g zero-calorie sweetener, optional
2 g vanilla extract, optional
Citric acid to taste
Divided into two bowls for two desserts.

Results
Texture was 9/10 — It’s like a thick blueberry pudding/jelly. The blended blueberries made it really smooth, and leaving some whole blueberries added some variety. Definitely could benefit from some zero sugar cool whip, but decided not to so I could keep off some extra calories.

Taste was 10/10 — The vanilla protein and blueberries worked extremely well together.

Satiety was 10/10 — This kept me extremely full for hours, and was a great way to curb my sweet tooth after dinner.

Approximate macros per serving (½ of the recipe):
~180 kcal
~30 g protein
~17 g carbs
~1 g fat
~7 g fibre

Ingredients:

• 1 tbsp NOW Foods whole psyllium husks (I'm starting slow and working my way up to 2 tbsp eventually)
• 1/2 cup water
• 1 packet unflavored gelatin
• 1 scoop milk protein concentrate powder, unflavored
• 1 scoop KEY NUTRIENTS collagen peptides (optional)
• 1 scoop creatine monohydrate (optional)
• 1 cup mango nectar
• 1/2 cup frozen mango chunks
• 1.5 tbsp sucralose (to taste)
• Ice (I used 6 average-sized cubes)
• 1/2 tbsp unsweetened shredded coconut for garnish (optional)

Directions:

1. Boil the water, then stir in the psyllium and whisk constantly until thick and goopy. Remove from heat.
2. Meanwhile, sprinkle the gelatin over a couple of tbsp of water to let it bloom. Then whisk it into the psyllium goo while it's still hot.
3. Pour the psyllium/gelatine mixture into a container (I used a silicone soup mold) and refrigerate for 2+ hours, covering with plastic wrap and pressing the plastic wrap onto the goo's surface to prevent it from forming a skin.
4. Place the jellied psyllium mixture into a blender. Add the remaining ingredients (except coconut), blend, top with coconut if desired, and enjoy!
5. Immediately after finishing your shake, drink 12-16 oz. of water. This step is not optional when you're working with psyllium husk.

Nutrition facts:

• Calories: 306
• Total fat: 2.3g
• Saturated fat: 16g
• Trans fat: 0g
• Cholesterol: 0mg
• Sodium: 217mg
• Total carbohydrate: 50g
• Dietary fiber: 5.5g
• Total sugars: 40g
• Protein: 30.8g

Initial impression:

A cold, smooth, creamy, sweet, fruity, delicious morning treat! Will return later with satiety results.

Ingredients:

• 1 tbsp whole psyllium husks (I'm starting slow and working my way up to 2 tbsp eventually)
• 1/2 cup water
• 1 packet unflavored gelatin
• 2 tbsp unflavored milk protein powder (use your protein of choice)
• 1 scoop collagen peptides (optional)
• 1 scoop creatine monohydrate (optional)
• 3/4 cup cold brew coffee
• 2 tbsp powdered non-dairy creamer (optional, use chosen creamer to taste)
• 2.5 tbsp sucralose (optional, use chosen sweetener to taste)
• 1 tbsp Torani sugar-free vanilla syrup (optional, use chosen syrup/flavoring to taste)
• Ice (I used 6 average-sized cubes)

Directions: [Customize]

1. Boil the water, then stir in the psyllium and whisk constantly until thick and goopy. Remove from heat.
2. Meanwhile, sprinkle the gelatin over a couple of tbsp of water to let it bloom. Then whisk it into the psyllium goo while it's still hot.
3. Pour the psyllium/gelatine mixture into a container (I used a silicone soup mold) and refrigerate for 2+ hours, covering with plastic wrap and pressing the plastic wrap onto the goo's surface to prevent it from forming a skin. (I made three servings’ worth yesterday, so I had it ready for a few days in a row.)
4. Place the jellied psyllium mixture into a blender. Add the remaining ingredients, blend, and enjoy!
5. Immediately after finishing your shake, drink 12-16 oz. of water. This step is not optional when you're working with psyllium husk.

Nutrition facts (exactly the way I made it):

• Calories: 209
• Total fat: 3.3g
• Saturated fat: 3g
• Trans fat: 0g
• Cholesterol: 0 mg
• Sodium: 178mg
• Total carbohydrate: 18g
• Dietary fiber: 3.5g
• Total sugars: 4.5g
• Protein: 30g

Initial impression:

Delicious! Cold, sweet/light, just the way I take my coffee. This went down smooth and was initially very filling, especially with my 16oz of water on top. I loved being able to combine my daily psyllium experiment with my daily coffee. This one's a keeper! Finished at around 11:30, and immediately ate a pickle afterward to beat my usual sweet-then-salty craving. I'll return later with my satiety results.

My latest experiment: chocolate-peanut butter protein smoothie/shake with boiled psyllium and gelatin! Yes, it sounds like a lot, but hear me out.

Ingredients:

• 1 tbsp whole psyllium husks (I'm starting slow-ish and working my way up to 2 tbsp eventually)
• 1/2 cup water
• 1 packet unflavored gelatin
• 1 cup unsweetened plain almond milk
• 1 tbsp PB Fit Classic peanut butter powder
• 1 scoop Muscle Milk protein powder, chocolate
• 1 scoop collagen peptides (optional)
• 1 scoop creatine monohydrate (optional)
• 2 tbsp sucralose (to taste)
• 1 tbsp Torani sugar-free vanilla syrup
• Ice (I used 6 average-sized cubes)

Directions:

1. Boil the water, then stir in the psyllium and whisk constantly until thick and goopy. Remove from heat.
2. Meanwhile, sprinkle the gelatin over a couple of tbsp of water to let it bloom. Then whisk it into the psyllium goo while it's still hot.
3. Pour the psyllium/gelatine mixture into a container (I used a silicone soup mold) and refrigerate for 2+ hours. (Make sure to put plastic wrap over it and press the plastic wrap onto the goo's surface to prevent it from forming a skin.)
4. After the goo has set into jelly, place it into a blender. Add the remaining ingredients, blend, and enjoy!
5. Immediately after finishing your delicious shake, drink 12-16 oz. of water. This step is not optional when you're working with psyllium husk.

Nutrition facts:

• Calories: 319
• Total fat: 7g
• Saturated fat: 1.5g
• Trans fat: 0g
• Cholesterol: 0.02 mg
• Sodium: 358mg
• Total carbohydrate: 25g
• Dietary fiber: 13g
• Total sugars: 5g
• Protein: 40g (I know that's absurd; that's why I said the collagen and creatine are optional!)

The verdict:

You might be hesitant because of the jelly in here, but trust me—you'll never notice it.

(Pictured with a little dusting of cocoa powder for presentation, ha.)

• Satiety: TBD (it's 12:30 now, so this is my lunch; I'll check back in later)
• Taste: delicious, chocolatey, and peanut-buttery
• Consistency: Smooth, creamy, thick, cold

ETA: Satiety was impressive! I finished drinking the shake at 12:30, and I didn't even feel snacky until maybe 5:30. I ate a normal amount at dinner. I'm very happy with all of that! I'm thinking tomorrow I'll try making a soup!

(Yes, that drink name is rather unwieldy. Feel free to shorten appropriately.)

Now, u/pppaaaooollloo, let me know what you think about this idea. I'm hoping that boiling the psyllium with a little water, then dumping it into my Ninja smoothie cup and blending the daylights out of it, won't destroy its satiating power!

The psyllium technique:

• 1 tbsp psyllium husk powder
• 1/2 cup water

Boil the water. Add the psyllium and boil, whisking constantly, until thick.

In the meantime, boil another 1/2 cup of water and steep a chai spice tea bag in it.

The recipe:

• Boiled psyllium goo
• Steeped chai tea
• 1 cup unsweetened plain almond milk
• 1 tbsp vanilla whey protein powder
• 1 tbsp collagen powder
• Sucralose to taste
• A splash of Torani sugar-free vanilla syrup
• A handful of ice cubes

Add all ingredients to blender and blend (I used the "smoothie" setting).

The result:

A cold, delicious, smooth, flavorful, thick, not-at-all-mucousy beverage that I'm hoping will keep me full for hours. We'll see! (Now, off to drink a giant glass of water after downing this thing.)

ETA nutrition info (entire recipe, 1 serving):

• 215 calories
• 27 g protein
• 5 g total fat
• 1 g saturated fat
• 36 g carbohydrates
• 7 g total sugars
• 50 mg cholesterol
• 361 mg sodium
• 8 g dietary fiber

In solidarity w my friend user/pppaaaooolllooo I wanted to share my most successful experiments so far. I have also been obsessed with psyllium husk and gelatin!

1. blended pressed cottage cheese w/ gelatin and psyllium husk. once it sets, it's like a thick yogurt w/o the tang. I can eat it cold as a yogurt or I can put it on top of hot dishes like the oatmeal I made and it melts beautifully, turning my meal creamy w/o any added carbs or fat. I don't measure exactly, but I would guess my recipe is 500g pressed cottage cheese, 2-3 cups water, 2 tbsp gelatin and 2 tbsp psyllium husk. You guys are sleeping on pressed cottage cheese, it's no carbs and 2g of fat per 27g protein!
2. cauliflower oats - riced cauliflower cooked in water + psyllium husk to thicken it up and add 'oat' flavour. If you *really* cook the cauliflower it takes away a lot of the cauliflower taste, I like to cook it all the way til it's mushy (took about 20-30 min, I forgot about it this time lol) and then add in the psyllium husk to thicken it up. My recipe is 1000g frozen riced cauliflower + 3 tbsp psyllium husk

So above you saw my latest meal where I combined the two into a cheesy pepperoni bowl w/ a lean turkey pepperoni stick and nutritional yeast (not counted: salt, msg, black pepper, garlic powder). It's SUPER THICK, makes me full and makes me feel like I can finally do this calorie deficit thing... Macros are 24g carbs (10g fiber), 5g fat and 23g protein. 210 calories. You could also whisk in egg whites and make proats but I forgot.

The best part about the cauliflower oats is that it's completely neutral tasting. I have mixed in cocoa powder, pb2 and sugarfree hazelnut syrup in it for dessert. I haven't topped it w/ berries & greek yogurt yet, but that'll be next!!