tldr; I tried u/Anxious-Ticket-7799 's enticing pasta salad. it was good. filling, and tasted like more calories than it was. sauce was a pleasant surprise. prep took a lot of time so i will make this again but rarely.

Review:

2kg without sauce, 2.7kg with sauce.
~1300 calories

In general, I do not like pasta salad. I think it’s a waste of flavor when you can enjoy the pasta way more on its own, and use salad as pure bulk. I would even separate it into salad and pasta sections if someone made it at home.

That said, this stuff was good. The sauce caught me completely off guard, it was a very foreign taste and texture. I enjoyed it, it felt like i was eating a lot more calories than it was. It totalled to 2kg without sauce, and 2.8kg with sauce. I used impastable low-cal pasta which yielded double for the same amount of cals (not worth the price though). I was full, with just a little bit of space for dessert. I might use this as prep before eating challenges.

I opted to eat it in batches of 500g, as i wanted to test different spices/sauces. Yogurt and mayo mix was smart and tasted pretty good for low cals. Paprika was a fun one to try. Sriracha was interesting too.

My only complaint is that it is a hassle to prep, I dont have a bowl big enough to mix everything comfortably, and even then, grating that many carrots, pickles, lettuce, tomatoes took time, plus cooking pasta and chicken. All in it took me about 1.5hrs start to finish and a lot of dirty dishes. And it doesn’t stay fresh as a meal prep (salad). Also i feel like i couldn’t eat this every day as I’d get sick of the sauce eventually.

So, overall, in the category of dinner/lunch, i give this a 8/10. (Good, will make again)

I am excited to try this as a bulk filling for burritos/wraps. I think that could hit a 9 with a good sauce (maybe hummus? or creamy garlic)

All this food for only 258 calories.

150g ready cooked prawns
170g white cabbage
150g silken tofu
200g konjac noodles
1T soy sauce
1T teriyaki sauce
1t garlic powder
0.5t chilli crisp (I’m working on my spice tolerance).

The original recipe code for oyster sauce which would probably be fantastic, but I only had teriyaki so I used that. Then put it all in a pan cover and just simmer on low heat. I did 10 minutes because I needed to make sure the white cabbage was cooked .

Sorry for spamming reviews but i just stumbled across this concept today and am blown away. Original recipe by u/xen32 (minus the wafers)

22 cals, 5g protein for bowl pictured.

Whipped 100g egg whites to soft peaks (1min), added vanilla and sweetener, whipped 3 more min to stiff peaks. Freezer for 1hr30m. Topped with sf caramel syrup. Makes 2 servings of 22 cals each.

Pros: taste 9/10. delicious vanilla caramel meringue flavor. i cant wait to make these into ice cream sandwiches. also works great in the summer heat.

Cons: it freezes after 2hrs+, so i have to make it EXACTLY 1.5hr before i eat it. Inconvenient for leaving overnight or having ready after work.

In the desserts category, I give this a 8.5/10 (great, will make again semi-often)

I recently got the Fiber Gourmet Flour and this is my first baked good made using it. It had to be a high volume recipe of course!

I followed this users posted recipe as a start

https://www.reddit.com/r/Volumeeating/s/UUP5q7fIHv

but doubled it and made a couple of modifications such as using the Fiber Gourmet Flour and adding PB2.

Overall happy with how this turned out. I may play with the flavors a little bit. You don’t get much of the chewy texture that typical brownies offer, it’s moister and cake-y. Might freeze them and see how the texture is. Could be good as a creami mix in!

• ⁠120g almond milk
• ⁠160g greek Yogurt
• ⁠5g instant coffee powder
• ⁠30g Butter
• 2 room temp eggs
• ⁠90g-ish sweetener like mono fruit (to your taste. Make sure you taste the batter)
• ⁠70g Fiber Gourmet Flour
• ⁠70g Unsweetened Cocoa Powder
• ⁠1/2 tsp Baking Soda
• ⁠1/4 tsp Salt

Mix wets, then drys. Combine together. Use a 7x11 baking pan lined with parchment paper and sprayed with non stick. Bake for 20-25 minutes. Look for wet crumbs and avoid over baking.

Optional: 10 grams of Lilys Chocolate Chips and 10 grams Hershes Cream Cheese Chips

850 calories and 50g protein for the whole big pan. 139 calories and 8g protein for the piece I ate for dessert tonight which was about 100 grams.

200g self rising flour

3 crab sticks

2 small eggs

155g basa fillet

40g white onion

1 clove garlic

60g freshwater prawns

Water

Chop up all ur ingredients into small pieces

Mix all together with sone water till u get a dough thats somewhere in between the texture of american pancake batter and sourdough starter.

Add in some seasonings

Use a spoon to drop dollops of the mixture into hot oil. Fry until golden brown.

These were so surprisingly filling. I seriously couldnt eat more.

Idk if something like this already exists and if theres a better way to do it. I kinda js mixed things together out of hunger and prayed.

I think these are like 300cals per serving but I could be wrong.

The i ingredients alone are 214cals per serving but I think i have to account for the oil used in cooking them.

Ofc this can be done in an air fryer. The dough will prolly just have to be thicker to prevent them turning flat yk.

Had some good, big volume grub today so thought I'd share;

Lunch: spinach, goats cheese, apple, walnuts and balsamic vinegar 439cals.

Dinner: roasted marrow stuffed with chilli-con-carne (padded out version with grated carrot and lentils), topped with cheese and sour cream 544cals.

2x chicken, sage and thyme sausages
215g Spud Lite potatoes, roasted
65g steamed carrot
100g steamed broccolini
+ 1tsp olive oil (estimating - I used a spray) to cook the sausages and potatoes

As promised here is the muffin recipe I made the other day. I apologize I do not have everything in grams for my friends across the pond. Feel free to modify!

Could probably substitute PB2 for protein powder if you are needing to get more in your diet.

1c Cauliflower Rice

1/2c sugar free applesauce

1/4c Zero Sugar Vanilla Chobani Greek Yogurt

1/4c egg whites

2 Tbsp Almond milk

1/2c Monk fruit (granules)

3/4c Pillsbury Best Gluten Free All Purpose Flour

1.5 tsp Baking powder

1 Tbsp cinnamon

1 tsp vanilla extract

2 Tbsp Sugar free caramel syrup

2 Tbsp PB2 powder

*Preheat oven to 350 degrees and grease muffin tin with spray*

1. Microwave cauliflower rice for about 3 minutes. Let cool and squeeze out all of the liquid.
2. Mix wet ingredients (cauliflower, applesauce, yogurt, egg white, almond milk, monk fruit, caramel syrup, vanilla) in a bowl.
3. Mix dry ingredients (flour, baking powder, cinnamon)
4. Fold dry ingredients into wet and mix.
5. Place mixture into 6 muffin tins.
6. Combine PB2 with 1.5 Tbsp water. Place dollop on each muffin.
7. Bake at 350 degrees for 20-24 minutes.

Macro breakdown: 93 calories 19g carbohydrates 0.5g fat 4g protein 1g fiber