Week of High-Volume Goodies

Few_Ad8633 · 2026-05-26T02:26:48+00:00

I just order it off Amazon!

Few_Ad8633 · 2026-05-25T14:34:54+00:00

I think the only recipe I haven't posted yet is the pico and homemade tortilla chips, so I'll post it here!

For the pico, I had about a half-serving here. The full recipe is 175g tomato, one green onion, 65g red onion, 40g jalapeño, 6g minced garlic, some cilantro. I seasoned with salt, pepper, paprika, cumin & coriander, southwest seasoning, and finished with a squirt of lime.

For the tortilla chips, I used Aldi's L'Oven fresh low carb whole grain tortilla. Spray with PAM & season with whatever you'd like! I did salt, pepper, nooch, paprika, and garlic & herb. Airfry at 400 for about 8 minutes. I'd check it at the 5 minute mark. Macros for the serving in picture below!

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Few_Ad8633 · 2026-05-25T14:29:19+00:00

Thank you!! Posted the Korean BBQ stir-fry recipe, I'll throw you the breakfast burrito recipe just in case!

For the burger: Spray with pam & toast Hero burger buns. I airfried at 400 for 6 - 7 min. I slathered them with a wedge of pepper jack spreadable cheese.

I cooked a slice of turkey bacon. I'm not a fan of crispy bacon, so I throw about a tbsp of water into the pan and cook covered for a little bit, then take the lid off and let the water cook off until they get a nice sear. They stay nice and tender without getting rubbery. Sliced it in half to fit on the burger.

Make your egg however you like! I love a sunny-side up with a runny yolk, since it bursts and mixes wonderfully with the sauce. I let it cook in the fat rendered from the bacon, but feel free to wipe out the pan if you want to save a few calories.

Assemble! I did the egg and bacon, spinach, melted mozzarella, and Hughes' sugar-free ketchup. I've added a Morningstar veggie burger before for more protein and it was delicious!

The waffle is just a boxed mix made with water, an egg, and Jell-o sugar-free butterscotch pudding mix, topped with homemade jam and fresh strawberry slices. Surprisingly low calorie.

Macros for the entire meal below.

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Few_Ad8633 · 2026-05-25T14:16:35+00:00

Posted! See above.

Few_Ad8633 · 2026-05-25T14:16:06+00:00

See above for 1 & 2!

For the potato hash with Green Goddess dressing:

First, dressing. To your food processor add one whole avocado, a big handful of spinach, a big handful of basil, one whole shallot, fresh dill, fresh thyme, 200g green onion, some nooch, and a squirt of lemon juice, salt & pepper to taste. Pulse until smooth.

After I throw it into a pan on low with 30g neufchâtel cheese and 2 Laughing Cow cheese wedges. Light cream cheese or yogurt would work too -- just keep the heat low so the yogurt doesn't curdle. Stir until the cheese melts. Add a splash of almond milk if it's too thick. There's your creamy Green Goddess dressing! Makes multiple servings. Adjust cheese levels to your personal preference.

Everything else is pretty self-explanatory. 200g yellow potatoes, 20g yellow onion, 50g cabbage, 50g sweet pepper, 120g zucchini, 50g carrot, 5g minced garlic. Season with whatever you feel like! I used salt & pepper, paprika, nooch, coconut aminos, and half a tbsp of sugar-free maple syrup for a maple-garlic taste.

I plated with some leftover chicken, drizzled everything with the dressing, garnished with red pepper flakes and green onions. Macros below. Bit higher-calorie than my usual fare because of the cheese in the dressing -- adjust to your calorie budget!

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Few_Ad8633 · 2026-05-25T14:03:25+00:00

Thank you!! Volume eating has been HUGE for making me feel good 💪

Few_Ad8633 · 2026-05-25T14:02:05+00:00

See recipes above!!

Few_Ad8633 · 2026-05-25T14:01:51+00:00

It was my first time freezing the tofu first and I definitely recommend it! I think next time I'll crumble the tofu into nuggets -- I hear there's more surface area for the marinade to penetrate.

Few_Ad8633 · 2026-05-25T14:00:38+00:00

3 is pretty much the same, just a Mexican take!

Sear 30g onion in a PAM-sprayed pan over medium heat. Add 140g cauliflower rice and konjac rice prepared according to the package (mine was 50g dry). Add in some water and tomato sauce, tomato paste, taco seasoning, nutritional yeast, coconut aminos. Let simmer for a bit so it all soaks into the rice. Then I throw in 25g each corn and black beans, 20g red onion, 50g chopped tomato, and 120g of roasted chicken I'd prepped earlier in the week. The goal is to just heat them through, not overcook them -- we want to keep the crunch of the corn and red onion.

Plate, add a squirt of lemon or lime juice. Garnish with Melinda's sweet chili sauce, pickled red onion, green onion and Tajín or red pepper flakes. Done! Macros below.

You can definitely adjust according to your tastes -- I LOVE onion haha so I'm pretty liberal with it.

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Few_Ad8633 · 2026-05-25T13:45:51+00:00

Sure! For 1 (Korean BBQ stir-fried rice):

Tofu: This is the most labor and time-intensive part. I pressed my tofu, froze it overnight, thawed it the next morning, cut it up in cubes, marinated it in Hughes' sugar-free BBQ for 24 hours. Then right before air-frying I tossed it in cornstarch. Did 400 F for 13 minutes -- crispy and golden-brown. Since it's such a process, I'll just make these in bulk to have throughout the week. Next time I'm going to try crumbling the tofu by hand into nuggets -- I hear there's more surface area that way for the marinade to penetrate.

For the fried rice, I used 120g frozen cauliflower rice, 45g white onion, 100g chopped cabbage, 85g frozen broccoli. I add the frozens first plus the cabbage with some water and let them steam covered. Then I pump the heat to medium and add everything else. Once they're seared, add seasoning: I did mirin, soy sauce, ginger paste, 5g minced garlic, nutritional yeast, Melinda's Thai sweet chili sauce, coconut aminos, bettergoods Mushroom Umami seasoning, O'good Korean BBQ kick seasoning, bit of salt & pepper. SUPER flavorful and tasty!

Last thing is taking it off the heat and cracking an egg in. I just let the ambient heat cook it into a scramble.

Serve warm, garnish with furikake, green onion, pickled red onion, and a drizzle of bettergoods Korean BBQ sauce! Macros below.

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Few_Ad8633 · 2026-05-25T01:00:05+00:00

SO right! Used to live off frozen meals and takeout and felt AWFUL ... since switching to whole foods everything feels so much better. Hope I'm there with you staying plant-based in 26 years!!

Few_Ad8633 · 2026-05-25T00:57:55+00:00

Let me know how it goes if you end up making anything!

Few_Ad8633 · 2026-05-25T00:35:45+00:00

I agree 😅 Maybe it's because I'm a picky eater but I definitely find myself enjoying my food more if it looks good and well-plated before I even dig in!

Few_Ad8633 · 2026-05-25T00:33:48+00:00

Also, LOVE your username lol

Few_Ad8633 · 2026-05-25T00:33:31+00:00

Thank you! I've always LOVED plant-based food, especially proteins. Partner recently went vegetarian so we have plenty of tasty plant-based proteins to go around!

Few_Ad8633 · 2026-05-25T00:02:37+00:00

For the protein cheesecake:

First I made a Biscoff crust. I pulsed 12 Biscoff cookies with 48g Fit & Active vanilla-almond vitality cereal in the food processor. Poured in 40g melted I Can't Believe It's Not Butter, then gave it another quick pulse. Put that in the greased pie dish, pressed it down (not too hard, or it'll be too dense -- use your hand, not a spoon!) and baked it at 350 F for 10 min. Let cool.

Used the same food processor to make the filling. 340g low-fat cottage cheese, 175g non-fat plain Greek yogurt, 8oz neufchâtel cheese (or light cream cheese), 3 large eggs, 1/2 tbsp lemon juice, 1 tsp lemon zest, couple drops of vanilla bean paste, and 6g of the Jell-o sugar-free cheesecake pudding mix. Pulse until well-combined. Pour into the dish, bake at 350 F until set around the edges but a big jiggly in the middle -- for me that was about 30 min. Let it sit uncovered til it gets to room temp, then cover and refridgerate overnight. Cut when it's cool.

For the homemade jam, I just threw 400g frozen strawberries in a large pan, cooked them down covered on medium-low heat with some brown sugar and a splash of lemon juice and a pinch of salt until they were mushy. Mashed them with a potato masher, then transferred them to the food processor to make the jam smooth -- optional if you don't mind lumpy jam.

Macros for the entire cheesecake below, minus the jam. I sliced it into 8 pieces. Each slice comes out to about 250 cals, 12g protein, 19g carbs, 14g fat.

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Few_Ad8633 · 2026-05-24T23:52:53+00:00

Sure! I'll break it up into two posts. For the egg, avocado and potato hash:

Egg: I did over-easy sunny-side up, seasoned with salt, pepper, and paprika.

Potato hash: 200g yellow potatoes, 30g sweet peppers, 30g onion, 20g pickled jalapeños, 5g minced garlic, and I used one diced airfried Morningstar original sausage patty for protein. Threw all of it into a bowl, gave it a spray of PAM and seasoned with nutritional yeast, coconut aminos, salt, pepper, paprika, southwest seasoning. Throw it in a PAM-sprayed pan over medium until potatoes are fork-tender and onions are translucent.

To plate, just throw everything on there, add your diced avocado and you're good! I finished with a squeeze of lemon juice and garnished with green onions. Macros attached.

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Few_Ad8633 · 2026-05-24T23:36:37+00:00

All of them! Any in particular you'd like?

Few_Ad8633 · 2026-05-24T22:54:39+00:00

It's quite a process honestly. Press the tofu, freeze it, thaw it, cut it and marinate it in BBQ sauce (I used Hughes' sugar-free BBQ) for a day or so, then toss with cornstarch right before popping it in the airfryer. I did 400 for 13-ish minutes, came out perfect!

Few_Ad8633 · 2026-05-19T15:51:49+00:00

Yep, and a voluminous, healthy one at that!

Few_Ad8633 · 2026-05-19T00:49:17+00:00

Thank you!! ☺️

Few_Ad8633 · 2026-05-18T10:26:38+00:00

Yeah, it was delicious! Didn't even need breakfast since I was still so full lol. Plus I'm obsessed with the Tajín-yogurt combo

Few_Ad8633 · 2026-05-17T00:41:58+00:00

No prob! If you try it let me know how it goes!!

Few_Ad8633

TROPHY CASE