**disclaimer: this uses a LOT of shirataki (konjac) penne. It probably WILL give you digestive issues. Try smaller amounts (maybe half a bag) first.

Ingredients:

1.5bags (600g drained) Liviva Shirataki Penne - 24cal
2 medium chicken breasts (330g) - 370cal
100ml tomato paste - 70 cal
1 large onion - 40cal
garlic (powder), salt, basil, black pepper, italiano
total - 504cal, 70g protein

Recipe:

sauce: i just eyeball it and taste it as i mix. if i had to guess, i would say - mix tomato paste with 1tsp salt, a few shakes of italiano and basil, a few shakes of black pepper, double the amount of shakes of garlic. dilute with about 100ml of water. take all those quantities with a grain of salt (ha)

0. empty penne into colander, rinse & drain

1. chop onions, add splash of water and pan fry 10min - (i do it without oil on a non-stick pan, but be careful) 2. while cooking, add salt and pepper to taste.

2. cut chicken into little pieces, or grind in a meat grinder like i did here. add salt and garlic to taste.

3. pan fry chicken, 2-3 min per side until its starts browning. (oil makes this easier and tastier but +cal)

4. add penne and onions back to pan, add sauce, mix, simmer all together until it looks good

5. post on r/volumeeating so i can get more inspo

Enjoy!

Review:

Honestly, i love it. Can i tell the difference between this and pasta? Absolutely. Its wetter, rubbery-er, not as flavourful and a bit plastic-y if not done right, or with a bad brand (i’ve had some terrible ones). But with a good sauce, i’d rate this a 7/10 on the pasta mimicking scale. And 1 KILOGRAM of almost-pasta for dinner? Yes please.

I have been doing a sort of intermittent fast, and with a 300cal late breakfast, 300cal lunch, and this 500cal dinner, plus a 200cal salad/dessert, my day ends up at ~1300 cal, which is a 1k cal deficit, and i go to bed satisfied.

P.S. the original, tastier, more authentic, higher calorie version of this uses 95% extra lean ground beef and fiber gourmet pasta, which usually comes out to around 800cal for a similar size. If you cant tolerate konjac, or want something tastier, i recommend that one!

Like most of you, i was inspired to try the popular cloud bread posted in this sub by u/AbsentMagpie3174 yesterday. I chose to omit the chocolate chips for this trial.

Sweeteners: honey and zero calorie maple syrup

Calorie breakdown:

180g egg whites - 85cal
10g honey - 30cal
12g cornstarch - 45cal

Total - 160cal

My review: tasty! i usually make these with a lot less sweetener and wonder how people enjoy the eggy taste. The honey, maple syrup, and vanilla completely masked the egg taste. I also usually make them in the air fryer and this time i made it in the oven and it turned out a bit better, firmer, and more evenly/thoroughly cooked. Overall i’d give this one a 8/10, and I will definitely keep experimenting with it.

(things i will change for next try)
- replace honey with a different kind of sweetener
- a bit more cornstarch/oat flour
- adding a bit of light butter

I’ve been making this delicious boba tea almost every day to sip on while working on my laptop. Kills cravings and helps me stay focused.

ingredients:

(makes approx. 2 of these “tall” glasses, ~500ml each)

2-3 packets earl grey tea
30g jumbo tapioca pearls
1.5 cups (400ml) unsweetened cashew/almond/oat milk
2.5 cups (600ml) water
2tsp vanilla
sweetener or syrup to taste

steps:

1. brew tea
2. add pearls and milk to tea
3. add vanilla and sweetener to taste
4. enjoy!

(optional) refrigerate or put in freezer for a few min if you want it cold

Guys this thing is SERIOUSLY filling. like, i normally eat about 700 cals (7oz dry) of oatmeal to get this full. the oat fiber gives it a bit more filling ‘bran’ flavor and psyllium REALLY thickens + volumizes it. shoutout to whoever else posted their psyllium husk oatmeal here recently for the inspiration.

100g rolled oats
1/2 cup unsweetened almond/plant milk
10g oat fiber
5-10g psyllium husk powder (read note)
2tsp vanilla
2-4tsp cinnamon to taste
stevia to taste
1tsp salt to taste
3 cups water

1 rolling boil oats ~10min
2 while boiling, add vanilla and cinnamon (edit: oops i forgot to mention salt, add it)
3 add cold plant milk, stevia, stir
4 slowly sift oat fiber and psyllium husk in, while stirring aggressively to prevent clumps
5 let sit for a few min, add a bit more water/psyllium/oat fiber for desired texture

notes:

- psyllium husk: more = thicker and more filling, but too much and it gets gooey (and apparently works as a laxative?)

- yes, thats 880g (~2lbs) of straight oatmeal, not including bowl and spoon (i tare-d the scale)

Ingredients: (READ NOTE)

Liviva shirataki (konjac) noodles - 400g (20cal)
Shrimp - 100g (100cal)
Daikon - 100g (20cal)
Cremini/shiitake/enoki mushrooms - 100g (20cal)
Baby Bok Choy - 150g (30cal)
Napa Cabbage - 300g (60cal)
Gochujang Sauce - 50g (60 cal)

(gochujang sauce = 1tbsp gochujang paste, 1tbsp gochugaru powder, 1tsp fish sauce, 1 tsp rice vinegar, 1 tbsp soy sauce, 1tbsp MSG (edit: 1tsp is enough too, i was just craving it today), sriracha to taste, water to dilute)

rough recipe, depending on time:

all in a wok/large pan on stove top

1. dry fry noodles HIGH 10min, set aside
2. chop daikon, simmer MED 10min
3. cut mushrooms, add to daikon another 5 min
4. scoot to the side, add shrimp for 2 min
5. add napa and bok choy, 2 min
6. add noodles back in, pour sauce over
7. stir fry all together a minute or two.

notes:

*** I once made this with 800g of shirataki and woke up at 4am nauseous, almost threw up. It’s no joke. Start with less and add more.

- i know MSG is controversial but after doing some research it seems like its mostly a myth. plus it carries the taste so i dont care.

- i salt every ingredient as i add it. can be a lot of sodium with the soy sauce but i also don’t care.