u/pppaaaooolllooo

You'd never guess there's psyllium in these. They're soft and creamy on the inside, with none of that typical psyllium texture.

This recipe makes 9 pancakes from about 550 g of batter. Be aware: they inflate A LOT while cooking and then collapse afterwards, so the difference in volume is pretty impressive 😂

You end up with a whole plate of pancakes that makes for a seriously satisfying lunch and, for me, keeps hunger away for hours.

Recipe

- 400 g water

- 100 g flour

- 20 g soy protein

- 2 tbsp psyllium husk (10–15 g)

- Salt to taste

- Butter for the pan

- Toppings/garnish of your choice — I used cream cheese and blueberries

Approx. calories

- ~480 kcal for the whole batch

- ~53 kcal per pancake

Method

Boil the psyllium with the water, then let it cool down.

Whisk together the dry ingredients and gradually combine them with the psyllium mixture.

Heat and lightly butter a pan, spoon in the batter, cover with a lid and cook for about 5 minutes. Flip, cover again and cook until done.

Add your toppings and enjoy.

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

And somehow… we have pancakes now. 😂

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.

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.

Read the disclaimer at the bottom before trying anything.

PsylPro #12 — 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.

Read the disclaimer at the bottom before trying anything.

PsylPro it is! I finally gave it a name — kind of a combo between psyllium and protein. And this time, we're going Mexican 🇲🇽

A voluminous (almost 700 ml), dense and nutritious lunch that keeps me full for half the day, with basically no effort.

Recipe

- 500 g water

- 40 g soy protein

- 2 tbsp psyllium husk (10–15 g)

- 12 g powdered gelatin

- 100 g precooked corn

- 1 tbsp Valentina hot sauce

- 1 tsp diced cilantro and onion

- 30 g shredded cheddar

- 3 g nutritional yeast

- Lime juice to finish, added when cold

I'll rate it tomorrow once it's cold.

As explained in the video, I keep using the same base: psyllium boiled in water, soy protein powder, and gelatin for a firmer texture. Then I add whatever ingredients I feel like for flavour and extra nutrients — this time with a Mexican twist.

Will you try it? I'm curious to know what you think.

For satiety and maintaining a calorie deficit, this solution has been working like a charm for me.

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.

(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

Read the disclaimer at the bottom before trying anything.

Another experiment with the boiled psyllium jelly, this time with peas, miso, soy sauce and soy protein.

Recipe

- 500 g water

- 40 g soy protein

- 2 tbsp psyllium husk (10–15 g)

- 12 g powdered gelatin

- 50g of peas

- 1 tsp miso

- Soy sauce to taste

Rating

Texture: 10/10 — Absolutely solid 😂 The soy protein thickened the mixture a lot, so I could probably reduce the gelatin next time.

Flavour: 10/10 — The miso and soy sauce made a big difference. Peas worked really well too.

Satiety: 10/10 — Around 8 hours of fullness again, with my next meal being dinner.

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.

The goal is satiety, not volume: boiled psyllium + protein as the base, with the other ingredients mainly there to make it actually enjoyable to eat.

I’ve been experimenting with boiled psyllium jelly as a way of making a meal more filling without relying on huge portions.

The basic idea is pretty simple: I boil psyllium with water to create a thick gel, then combine it with protein powder and usually some gelatin for a firmer, more enjoyable texture. Then I add things like vegetables, broth, spices or fruit depending on whether I want a savory or sweet version.

The interesting part for me is the satiety, rather than the volume. My recent versions are around 350–400 kcal with a lot of protein and fiber, and personally I've found them surprisingly filling.

I'm not claiming this is a magic weight-loss food or that it will work the same way for everyone. It's just an experiment based on the idea that fiber + protein + a lot of hydration + a slow-to-eat texture might make sticking to a calorie deficit easier.

Disclaimer: this is just me sharing an experiment, not recommending that anyone try it. If you're not used to psyllium, be cautious, drink plenty of water, and do your own research before experimenting with it. 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.

Read the disclaimer at the bottom of this post before trying anything.

Here’s a step-by-step tutorial showing how I made the base concept, this time with pineapple & coconut. Would you try it? Is everything clear enough? Let me know in the comments.

For my other experiments, you can search this sub or check my profile.

Recipe

• 500 g water
• 60 g coconut-flavoured whey protein
• 2 tbsp psyllium husk (around 10–15 g)
• 10 g powdered gelatin
• ~150 g pineapple

My rating

• Texture: 8/10 — Really jelly-like and firm, similar to yesterday’s mango version. Boiling the pineapple was necessary because fresh pineapple contains enzymes that can interfere with gelatin setting.
• Flavour: 8/10 — Coconut and pineapple are still a pretty great combination. I actually prefer the slightly sour side of pineapple to the sweetness of mango.
• Satiety: 10/10 — I stayed full for around 8 hours and wasn’t even particularly hungry by dinner time, which was my next meal.

The goal here is satiety, not volume. I’m combining boiled psyllium for its fibre and satiety properties, gelatin for texture, protein powder for nutritional value, and the other ingredients mainly for flavour and additional nutrients.

Please keep the comments constructive. 🙂

Disclaimer

This is just me sharing an experiment, not recommending that anyone try it. If you’re not used to psyllium, start cautiously, make sure you drink plenty of water, and do your own research before experimenting with it.

Psyllium can cause problems if consumed incorrectly, so please use common sense and listen to your body. I’m sharing what I did, but I’m not responsible for anyone who decides to try it themselves.

Read the disclaimer at the bottom of this post before trying anything.

Sweet psyllium boiled jelly this time: mango & coconut. For the other experiments, you can search this sub or check my profile.

Recipe:

• 500 g water
• 60 g coconut-flavored whey protein
• 2 tbsp psyllium husk (around 10–15 g)
• 10 g powdered gelatin
• ~100 g mango (about 3 spoonfuls)

I boiled the mango with 250 g of water, then added the psyllium and cooked it until it thickened up.

After taking it off the heat, I mixed the coconut whey protein and gelatin with the remaining 250 g of water, then stirred that into the psyllium mixture.

I did use a mixer, but at a very low speed and only intermittently.

I poured everything into a container and left it in the fridge to set.

My rating:

• Texture: 8/10 — really jelly-like and firm, but somehow a bit looser than the tomato versions, as you can see in the photo. I went slightly too far with the mixer and ended up incorporating quite a lot of air, which made it kind of foamy and somehow even thicker. Can anyone explain this?

- Flavour: 7/10 — I prefer the savory versions, but that's personal. Coconut and mango are still a pretty good combination.

- Satiety: 10/10 — I was full for around 8 hours straight and wasn't even starving by dinner time, which was my next meal.

It takes me about 10 minutes to finish this, and afterwards I'm full for around 8 hours.

The goal here is satiety, not volume. I'm combining boiled psyllium for the fiber and satiety, gelatin for texture, protein powder for nutritional value, and other ingredients mainly for taste and additional nutrients.

Please keep the comments constructive. 🙂

Disclaimer:

this is just me sharing an experiment, not recommending that anyone try it. If you're not used to psyllium, start cautiously, make sure you drink plenty of water, and do your own research before experimenting with it. Psyllium can cause problems if consumed incorrectly, so please use common sense and listen to your body. I'm sharing what I did, but I'm not responsible for anyone who decides to try it themselves.

Usual disclaimer: this is just me sharing an experiment, not recommending that anyone try it. If you're not used to psyllium, start cautiously, make sure you drink plenty of water, and do your own research. Psyllium can cause problems if consumed incorrectly, so please use common sense and listen to your body. I'm not responsible for anyone who decides to try it themselves.

Has anyone else tried making psyllium boiled jelly? Let me know in the comments.

This is my fourth experiment, I think, in the series. This time I tried a tomato, beef broth and garlic combination. For the other experiments, you can search this sub or check my profile.

Recipe:

• 500 g water
• 60 g neutral-flavored whey protein
• 2 tbsp psyllium husk (around 10–15 g)
• 10 g powdered gelatin
• 1 beef broth cube
• 1 small carrot
• 2 tbsp tomato paste
• 2 garlic cloves

I boiled the tomato paste, broth , carrot and garlic with 250 g of water, then added the psyllium and cooked it until it thickened up.

After taking it off the heat, I mixed the whey protein and gelatin with the remaining 250 g of water, then stirred that into the psyllium mixture.

I did use a mixer, but at a very low speed and only intermittently.

I poured everything into a container and left it in the fridge to set.

My rating:

• Texture: 9/10 — somehow the tomato paste made the texture even better.
• Flavour: 10/10
• Satiety: 10/10

The taste is actually really good — definitely the best experiment so far.

Again, the goal here is satiety, not just volume. I'm combining boiled psyllium for the fiber and satiety, gelatin for texture, protein powder for nutritional value, and other ingredients mainly for taste and additional nutrients.

Please keep the comments constructive. 🙂

Usual disclaimer: this is just me sharing an experiment, not recommending that anyone try it. If you're not used to psyllium, start cautiously, make sure you drink plenty of water, and do your own research before experimenting with it. Psyllium can cause problems if consumed incorrectly, so please use common sense and listen to your body. I'm sharing what I did, but I'm not responsible for anyone who decides to try it themselves.

Has anyone else tried something similar? I'd be curious to hear about your experience in the comments!

Again, the goal here is satiety, not volume. I'm combining boiled psyllium for the satiety/fiber, gelatin for texture, protein powder for nutritional value, and other ingredients mainly for taste and added nutrients.

This time I tried a spinach, chicken broth and cheddar version.

Recipe:

• 500 g water
• 60 g neutral-flavored whey protein
• 2 tbsp psyllium husk (around 10–15 g)
• 10 g powdered gelatin
• 1 chicken broth cube
• 4 cubes of frozen spinach
• 1 spoonful of shredded cheddar
• 1 tbsp soy sauce

I boiled the spinach and broth with 250 g of water, then added the psyllium and cooked it until it thickened up.

After taking it off the heat, I mixed the whey protein and gelatin with the remaining 250 g of water and the cheddar, then stirred that into the psyllium mixture.

This time I did use a mixer, but at a very low speed and only intermittently to avoid too much shearing.

I poured everything into a container and left it in the fridge to set.

My rating: texture: 8/10, flavour: 10/10, satiety: 10/10

As usual, it takes me about 10 minutes to finish this. It's honestly difficult to eat the whole thing, but afterwards I'm full for around 8 hours straight.

The taste is actually pretty decent. Obviously, this isn't something you're going to eat to celebrate your birthday 😂, but for what it is, it's surprisingly okay.

Definitely a decent satiety trick, and for me at least, it seems to do the job like a charm.

Please keep the comments constructive. 🙂

Quick disclaimer: this is just me sharing an experiment, not recommending that anyone try it. If you're not used to psyllium, start cautiously, make sure you drink plenty of water, and do your own research before experimenting with it. Psyllium can cause problems if consumed incorrectly, so please use common sense and listen to your body. I'm sharing what I did and what happened in my case, but I'm not responsible for anyone who decides to try it themselves.

This time I tried a savory version.

Adding vegetables improved not only the taste but also the texture.

Recipe:

• 500 g water
• 60 g neutral-flavored whey protein
• 2 tbsp psyllium husk
• 10 g powdered gelatin
• Less than a handful of broccoli
• 2 garlic cloves
• 1 tbsp soy sauce

I boiled the broccoli and garlic with 250 g of water until they were soft then added the psyllium and cooked until it thickened up.

After taking it off the heat, i mixed the whey protein and gelatin with the remaining 250 g of water and the soy sauce then stirred that into the psyllium mixture.

I didn't use a mixer because the shearing action can interfere with gelatin and reduce the thickening effect of the gelatin and psyllium. So I just stirred everything by hand, but it took a few minutes to get everything properly homogeneous.

I poured everything into a container and left it in the fridge to set.

Please keep the comments constructive. 🙂

*this post is not an advice or suggestion to do what i did 🙂*

Update on my boiled psyllium experiments.

I tried add gelatin this time because I wanted something I could easily scoop out with a spoon.

It worked better than i expected.

Recipe: 500g water 60g coconut-flavored whey protein (it's the only protein powder I have right now) 2tbsp psyllium husk 10g powdered gelatin

I boiled the psyllium with 250 g of the water until it thickened up. After taking it off the heat, I mixed the whey protein and gelatin with the remaining 250 g of water and stirred that into the psyllium. Then I poured everything into a container and left it in the fridge to set.

Next thing I want to try is a savory version once I get some unflavored protein powder. I'm thinking vegetables, broth cubes, spices.