What I Eat in a Day as a Volume Eater

Good morning guys. Welcome back to another video. I know I haven't done one of these in a very, very, very long time, but I'm going to show you what a full day of whole food, plant-based maximum weight loss style eating looks like for me as a volume eater, as a foodie, as someone with a massive sweet tooth. I'm going to take you throughout my day and we're going to just, we're going to spend the day together. We're going to eat together. So if you're up for it, let's get started. Also, I know I have a lot of new faces around here. So if you don't know me, hi, I'm Amy and I lost 66 pounds eating massive, massive portions of food, eating low calorie density, high volume or plant-based whole food kind of style stuff. So if that is what you're looking for, I have so many recipes. It will blow your mind. Just to let you know, today, I'm currently filming for Instagram and I just made the best recipe of my life. Wait, wait for it. Wait for it. Just take a few breaths. It's coming. I'm going to share this recipe on YouTube. I'm going to film it now in a separate video so you can see it. It's a raspberry ripple ice cream. Firstly, it's beautiful. Secondly, it's literally one of the best things I've ever, ever made. This is blowing my mind. Look at that. I can't handle how good that is. Oh my gosh. It's so creamy. It's low in calories. It's high protein. It's got antioxidants. It's refreshing. It's literally amazing for weight loss. If you love ice cream, this recipe is coming to you. That's not actually breakfast because I was just doing some filming. So I'm going to put this back in the Ninja Creamy now, and then we're going to get started with breakfast because I'm currently solo, staying at my mum's house. I don't have my babies with me. I don't have anyone with me apart from my mum and my stepdad. I've just been to the gym with my mum. I did an upper body session. I haven't gymmed in like a month. I've been doing some at-home workouts, but it was so nice to go back to the gym. I did some shoulders. I injured the shoulder a while ago, a couple of weeks ago, and so I was just testing the water, but it feels pretty good now. So anyway, feeling good and I'm hungry. We're going to make something chocolatey. Obviously, we need chocolate in the morning because I have a sweet tooth and I love chocolate. I'm going to do it healthy vegan weight loss style. So if you also love chocolate in the morning and you want breakfast like in five minutes, I'm going to show you how we do it. So today we're going to be making brownie batter blended oats. So it's actually the most easy recipe on the planet. And obviously, we are crazy and we're packing unusual things into this. My favourite and my first being cauliflower. We need chickpeas for this recipe to give it like a kind of good fudginess. I don't have a fresh tin of chickpeas, but I do have a bowl of old chickpeas and tofu. So I'm going to take the tofu out and I'm just going to use those chickpeas because that's all I've got. I always love to add something legume into things because it is full of fibre, full of protein, and keeps you really, really full for ages. So if you're finding that you're not full, get some beans in, get some tofu in, soy yoghurt, whatever it is that you fancy. Start with some oats, obviously. Going in with about half a cup. Then we've got our cauliflower. Wax all that in. Vegetables really bulk out your meal. So if you like to eat a lot of food, the key to doing that and losing weight and keeping things low calorie is vegetables. So add as much cauliflower in here to fill your stomach. So if you don't need much food, add a little bit or none at all. If you need loads of food, add loads. You can also do courgette. You can also add, I don't know, maybe not into this, but carrots. And then we're going to go for sweetness. One of my favourite things for sweetness is a lovely ripe banana. Whack that baby right in. Then we're going in with chickpeas, about half a cup. I don't think that's half a cup, but it should be about half a cup. Obviously the most important part of this recipe is our cocoa powder because we like things chocolatey. I know this seems like a really odd assortment of things, but if you've seen any of my videos, you know this is how we do it. And trust me, it tastes amazing. People are sceptical. If you try it for yourself, you'll realise it's great. We want some soy milk, soy milk to get everything moving. So I actually ran out of vanilla, but my little sister has some of this stuff. So we're going to go in with some vanilla-y things. Basically you want vanilla. I'm actually using my own book to have a look at the recipe because I haven't made this for a while. So everything I'm going to eat today is from this book. I was having a flick through. I was like, wow, these recipes are amazing and I haven't made them in ages. So, okay, this is what we're making. Brownie batter, blended oats, and this is how we do it. So I'm just checking to make sure we've got everything. Chickpeas, bananas, oats, cauliflower, plant milk, cocoa powder, vanilla. Oh, we need a little salt and a little date. Tiny pinch of salt. Okay. I don't think my mum has any dates. So we're going to go date free and see if it needs more sweetness, but you can add dates if you want to. Right. Let's just blitz this up and then we will have breakfast. How fast was that? We are ready. It's looking great. This stuff is so thick and creamy. It's going to blow your mind. Also, if you want this to be more of like a cake, I recommend you put some baking powder in it. You can stick it in the oven or the microwave for a bit and then boom, you have a chocolate cake. Oh, it's kind of like ice cream because the cauliflower was also frozen. It's actually... That's actually amazing. Oh my gosh. So if you like to eat a lot of food, I wouldn't just stop there. I'm also going to pair it with a ton of low calorie density fruit. Berries are one of my absolute fits. They are one of the lowest in calorie density, high antioxidants. They're so, so good. And these strawberries are on fire right now. So we're going to pair it with some strawberries. That is just for beautifulness, but I will probably end up eating like a half or a third of pack of this with my breakfast. And then if you want to be a little bit fancy, and I always want to be fancy, I'm going to do a little peanut butter drizzle on the top because I love peanut butter. So I've just got some powder PB Fit. This stuff is incredibly low in fat and it adds a ton of flavor. So I'm just going to add a little bit into a bowl and just mix it with some water. And there you have your peanut butter drizzle. And we're just going to pour this all over the top. There we go. Breakfast is served, remember, with a ton of strawberries. This would have been my ultimate breakfast fantasy when I was 60 pounds heavier, shoving my face full of like junk food, because this tastes so naughty. This tastes like you bought it at like a naughty vegan place. Oh yes. Oh, with the strawberries and the drizzle. That is special. So I'm actually just sitting here doing a little bit of work right now. And whilst I'm doing this, I thought I would actually get prepped for my next meal. So I'm going to be making the most incredible potato lasagna because I have a ton of potatoes. Potatoes are one of the best foods for weight loss on the planet and the most satisfying food. So I basically have eaten potatoes every single day for one, if not two, if not three of my meals whilst I was losing weight. So for the last six years. So what I tend to do is, let me show you, I just grab a full bag of potatoes, chuck them in here and turn it on. And I'm going to show you how we do this lasagna. I'm also filming it for Instagram, but I will take you through it kind of step by step so you can see how I do it. And then for tonight, I'm fancying, I think I'm going to have a curry. I really fancy Indian, warm, snuggly Indian. I'm wearing my jumper because it's freezing. It's English summertime, freezing cold. So I want warm, snuggly, snuggly things. So those are my plans. I'm going to do some more work. Just wanted to show you that I'm kind of like prepping stuff as I'm kind of busy doing other things. If you were going to work and you had like a full-time job somewhere else, you could prep this stuff in the morning while you're making breakfast, while you're getting yourself ready, getting your kids sorted, whatever you need to do. Anyway, if you're in the kitchen, do some more stuff for the next meal, for the next day, make extra. And then you just don't have to think about food quite so much. So anyway, little tip. I did a quick change of outfit for filming purposes. I have decided I actually fancy something really refreshing and peanut-y for lunch. These potatoes are taking bloody ages. So I think I'm going to have the potato lasagna for dinner, but instead for lunch, I am going to make fresh peanut noodle salad. That's really what I'm in the mood for. I was scrolling on Instagram and I saw it and I was like, oh my gosh, that sounds amazing. So we're going to make that right now. I have cucumber, I have carrot. I also thought it would be really nice with some cabbage. So, you know, if you chop cabbage like that, it can end up being like really long, thin strips. I thought that could be really fun. I've got some little noodles and I also, I'm going to chuck in some tofu and then obviously we're going to do like a peanutty sauce made from some PB2. So that is my plan for lunch. I'm going to film this over for Instagram, but I will keep you in the loop and let you know what I'm doing as I kind of go throughout the stages. So yeah, that's my plan. Let's make it. Also to make the carrot-y noodles, I'm using this little device where it turns it into these little tiny strips, which would really be cute. So I'm going to do that with the carrots and the cucumber. Everything is just going to become noodles. So I've just sliced up all the veggies. I've got one entire cucumber. I've got four carrots and how cute do they look? And then I've also got some cabbage and I've also sliced up some mint. If I had coriander, I'd also put that in as well. But as you can see, this is a massive, massive portion of food. So we're going to cook our noodles now and then I'm going to show you how we put it all together. My noodles are done. I cooked them for a little bit too long. They really don't take long to do because they're rice noodles. They're like super, super speedy stuff. Literally one of my favorite hacks to making a speedy lunch is rice noodles. They are brilliant. What I used to do when I ate noodles was eat like a pile of noodles, like a mountain of noodles because I was really, really hungry. But now I have like a decent portion of noodles. I think this is like two, three hundred calories that I'm going to bulk out with all the veggies. I'm going to have the same volume as what I used to eat, which is probably about a full pack of noodles. But this is like drastically, drastically lower in calories. And that's how you can still eat things like noodles and pasta on your weight loss journey. I'm also just cooking up a little smoky tofu. Oh, yes. In the air fryer, I'm going to add like a little bit of... Get in there! I wanted to add a little bit of crunch, a little bit of satisfying tofu-y goodness. I wanted to quickly show you the peanut buttery sauce that I made. This is PB2. We have soy sauce, we have rice vinegar, we have garlic manuals, and I also put a little bit of sweet chili sauce as well. Or you could do maple syrup and just a little bit of water and then you can kind of get the thickness that you want. But this is what I'm after because I know the veggies are going to make it go a little bit like more watery. So I don't want it too watery. That looks perfect. So I'm filming right now, but I'm actually going to put you on my phone so you can see a little bit of the process. Get all your veggies into the bowl. Wow, that is a lot of veggies. Oh my gosh. Give them a little swirly whirl, so they can be all rainbow-y. In with our rice noodles and top it all off with the best part, the sauce. Get your hands right in there and mix it in. Don't be shy. Yes, you will get messy. Yes, it is okay. Make sure everything is covered in that sexy sauce. This is the tofu looking pretty good, pretty crispy. That's just going to go on the top. A little bit of lime and of course our mint. Now that is what I call volume eating. This is literally bigger than my head. I've just finished filming and this is the final product. It is gigantic. It is absolutely delicious. I've just had a couple of bites, but let's do a bite together, shall we? Oh my gosh, I love noodles. I love noodles so much. Oh my gosh. Oh yes, yes, yes, yes, yes. That is noodley heaven. That seriously hits the spot. If I had sesame seeds, I would put that on top, but I don't. That's all right. With this meal, I'm going to have to do so much chewing. It's actually going to take me ages. I want my food to always last a long time. If you find you're eating your meals really, really quickly, then add in a ton of fresh stuff that means you just have to do a lot of chewing and then it'll take ages. The slower you eat, the longer it takes for you to eat, the more in tune with your hunger. The fullness cues you're going to be because it takes like 15, 20 minutes for your food to actually hit your stomach before your body even knows what's happened to it. I have been working for ages. I really want to get out the house and my mom's forest is gorgeous and she has some cherry trees in her forest. Why don't we go for a little run together and we're going to go and have a snack on some cherries. Yes, let's go for a little run together. I am exhausted. This is a vicious hill. Oh my gosh. I haven't run for weeks and I am tired. I keep telling myself, just focus on the next little tiny step. Don't focus on the whole run, next little tiny step. That's what you have to do when you're losing weight as well. Don't think about losing 60, 80, 100 pounds. Just focus on today, focus on the next meal, focus on just getting outside and getting some steps in. I have a meeting starting in five minutes, so I'm legging it back to the house. I have a stitch. Come on, Amy. It is officially dinner time and we're going to be making some potato lasagna together. I have a lot and I mean a lot of vegetables with me right now and that's going to be the bulk of our lasagna. So I'm very, very excited. I'm getting super, super hungry. I've gone to the gym. I've had a run. I am starving. One of my favorite things to do is to figure out how to squeeze potatoes into the most unlikely places and this is one of my favorites. Look at all of the vegetables that I'm going to be using to make this. We have two packs of mushrooms, carrots, onion, and an entire head of cauliflower. This is going to be delicious. So I'm just using some of these potatoes that I boiled earlier and I'm going to show you what I'm going to do with them. I'm going to turn them into like lasagna sheets. So I was going to cut them like this until you get little tiny potato rounds and we're going to use these as our lasagna sheets. The way that we're going to make this stupidly simple is actually by whacking it all into a food processor to turn it into tiny little bits, like the mushrooms are going to get like tiny little, almost like little bits of mince or something. Then we don't have to do loads and loads of chopping. That's my strategy. My mum's kitchen is so full of stuff. It's actually ridiculous. Like it's crazy. I think I made most of this mess though. I'm trying to get to my food processor. Come here. So because this is going to be a really big batch, I'm actually making this for today and tomorrow. Blitz it. No! Where are you? Oh my gosh. I think I need to do a deep clean of this place tomorrow. You don't want to process it until it is mush. You want it to be like this kind of mincey consistency. You could also add other things in like celery or courgette, but I didn't have those. But basically any vegetables in the back of your fridge will go in perfectly. Then we're going to whack them into the pan and saute it for like five minutes. You do not need any water for this one. Obviously we're not going to be using oil. Oil is the highest calorie food on the planet. 4,000 calories per pound. We're not putting that in and we don't even need water. Mushrooms have so much water they will just liquidize themselves. Okay, we've got our mushrooms sauteing. We've got a full head of cauliflower because this is going to make our delicious cheese sauce. This is looking amazing. The mushrooms made it so, so meaty. I was going to add in red lentils. You know what? I really can't be bothered and I don't think we need it. So this is perfect. Plus I'm actually going to use this as my baking tray because my mum doesn't have another baking tray. I'm just going to transfer this into a bowl delicately. This is very heavy so I hope it doesn't go everywhere. Oh yes, yes, yes. Professional. Lovely. So now we're just layering up. I've just made our cheesy sauce right here. It is so, so good. If you want the recipe for this thing, by the way, it is in my bestselling ebook for Maximum Weight Loss, which is where you get all the recipes that I'm making today. They're my top recipes that I make on repeat all the time. I always go back to them and I ate them to lose the 66 pounds and I still eat them now to maintain. This cheesy sauce is a staple. We're doing layer of tomato mincey stuff. Spread that out. Layer of your potato lasagna and then a layer of your cheesy sauce. I have never met a lasagna that has more vegetables in it. Now I'm going to pop this in the oven for about, I don't know, 40, 45 minutes or something until it's crispy and delicious and the house smells amazing and I will report back. Okay, let me show you a little sneak peek. Oh, she is so, so crispy. Look at that. You can pop it right on the top. Boom. This is the best lasagna you could possibly have for Maximum Weight Loss, in my opinion. I'm just saying. It's tomatoey, it's mincey, it's cheesy. It is carby. Exactly what we want. It's sad. I just burnt my tongue. Oh my gosh. After I finished filming, I had some leftover mincey and cheesy sauce and I was just sat there with a spoon. I was just eating it like the mince is amazing and I was dipping it in the cheese and the cheese was good and I was like just mixing it all together. You can like make extra and keep it aside and add it to anything or, you know, I might do tomorrow, I might do loaded pizza fries where you just do like oil-free chippies on the bottom and then you put the tomatoey bolognese sauce on the top and then cheese sauce on the top of that. Wow, that'd be amazing. This is dinner, my friends. I'm going to go and eat this. I hope you guys have enjoyed this video. Let me know what you want to see next from me and I'll see you next time. Bye!