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Help me eat enough
Leitner
Registered User regular
Registered User regular
Seems simple enough right? However, there’s a long list of criteria that need to be met. The food must
1) Be wheat and gluten free
2) Lactose free
3) Low in fibre
4) Preferably very calorie dense.
5) Not be a couple other things, like eating a kilo of mince over the day just does not agree with me
The calorie dense is because I have to eat small meals and more of them. Eating my own bodyweight in rice just isn’t doable. Since hitting a good weight before the summer (200 pounds) I’ve lost a lot of weight. Mostly due to circumstances outside my control and the small meals/low fibre getting added.
Now just to make things real fun I’m 6”8, I need to be putting away about three thousand calories to merely maintain anything approaching a reasonable weight, and four thousand would be better as I lift weights and need the extra calories.
At the moment I’m just at a complete fucking loss, and putting away maybe two thousand a day (and a lot of that isn't great, it's like chips which are moderate to high fibre - or at least count as such, potatoes are interesting insofar as the more processed they are, the higher the fibre (not actually fibre but counts as such)). Talking to a nutritionist has done bugger all good.
1) Be wheat and gluten free
2) Lactose free
3) Low in fibre
4) Preferably very calorie dense.
5) Not be a couple other things, like eating a kilo of mince over the day just does not agree with me
The calorie dense is because I have to eat small meals and more of them. Eating my own bodyweight in rice just isn’t doable. Since hitting a good weight before the summer (200 pounds) I’ve lost a lot of weight. Mostly due to circumstances outside my control and the small meals/low fibre getting added.
Now just to make things real fun I’m 6”8, I need to be putting away about three thousand calories to merely maintain anything approaching a reasonable weight, and four thousand would be better as I lift weights and need the extra calories.
At the moment I’m just at a complete fucking loss, and putting away maybe two thousand a day (and a lot of that isn't great, it's like chips which are moderate to high fibre - or at least count as such, potatoes are interesting insofar as the more processed they are, the higher the fibre (not actually fibre but counts as such)). Talking to a nutritionist has done bugger all good.
Leitner on
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http://forums.penny-arcade.com/showthread.php?t=102393
It's the BIGMAN thread in D&D and it's crawling with people talking about weightlifting/exercising/eating foods for making more muscles. Over there they should have answers to your questions.
It seems like for something this intensive you should really be getting advice from a doctor/trainer/nutritionist
that's why we call it the struggle, you're supposed to sweat
Here's a few gluten free product brands that are pretty big, and make good food!
Dr Schar
Glutano
Dietary Specials <--This is tha boss, their tortellini is perhaps the best thing ever.
Semper
I find that the problem with gluten free bread is that it fills you up very quickly despite that you're not actually eating much. I'd say I eat gluten free pasta the most, and alternate that with rice. Not a big fan of potatoes at all strangely.
You say low fibre - is soluble fibre ok?
Aside from the low-fibre, what you might want is something like the way sumo eat. Obviously, some of those guys eat whateverthefuck, but the traditional diet is surprisingly healthy (they just eat too much of it, and in one big meal which makes their insulin go odd and put the pounds on).
Check for wheat-free-ness, but authentic tacos should be only corn flour.
edit: Wooo! Lactose free cheese! Never heard of before, hopefully authentic!
Yes I'm sure about the criteria. Yes I've talked to a doctor (more then one). Yes they've done as I've said bugger all good in regards to getting enough calories.
Nothing was mentioned to me about the difference between low fibre and soluable fibre though?
And isn't the sumo diet just eating a ridiculous amount. As you said massive meals. Something I need to avoid.
At the moment getting enough calories is far more important to me then eating healthy. I'm in solid health except for being too skinny, and the fibre thing I've been told should go so long as I can stay on a low fibre diet for a few months. Which should make things much easier.
As for weight lifting calories: cheese (has no carbs, therefore no sugars, therefore no lactose), chicken, steak, tuna, basically anything that had eyes at one point. Eggs. Eggs are fantastic. Breakfast food in general is great. Bacon, sausage, butter, eggs. Pancakes made with rice flour or oat flour or something other than wheat flour. Italian sausage.
Sweet potatoes are immensely anti-inflammatory and fairly calorie dense so that might help. Add as many vegetables as you can stomach.
Get a protein powder and start drinking shakes every day. One summer I was regularly waking up early, in no mood to cook, but I had to go work all day. So I made a shake with 2 cups of milk, 2 scoops of protein powder, and 2 raw eggs. It was about 700 calories.
Go to the bigman thread listed above. Lot's of good information and plenty of people in there are eating in excess of 3000 calories per day.
http://www.marksdailyapple.com/primal-blueprint-101/
^ read this
it fits your diet restrictions exactly
Basic risotto (I 'spose you'll have to leave out the parmesan. But feel free to increase the amount of pancetta or use an even higher amount of sausage)
1 medium onion , peeled and diced
2 - 4 ounces pancetta , country ham, proscuitto, or other flavorful cured meat, minced
2 cups Arborio rice , or medium grain rice
Table salt
1 can low-sodium chicken broth , combined with 3 cups water
1/2 cup dry white wine
1/2 cup grated Parmesan cheese , or grated Asiago, plus extra for passing
Instructions:
1. Heat oil in a heavy pot, 10 to 12 inches in diameter. Add onions and ham; sauté, stirring occastionally, until onions soften, 3 to 5 minutes.
2. Stir in rice and 1 teaspoon salt or to taste. Add 3 cups of the broth/water mixture and bring to a boil, stirring occasionally. Reduce heat to simmer and cook, stirring occasionally, until pan bottom is dry when rice is pulled back with spoon, 8 to 10 minutes.
3. Add wine, stirring frequently until absorbed. Then add 1/2 cup of the broth/water mixture at a time, stirring constantly until each addition is absorbed; cook until rice is creamy but still somewhat firm in center (add more water in 1/2 cup increments if broth/water mixture runs out), 10 to 12 minutes longer.
4. Stir in cheese. Serve on a wide platter or individual plates with additional cheese passed separately.
Mushroom risotto (harder to make but quite delicious. Again, just leave out cheese and replace butter with olive oil; feel free to add some meat as well):
6 sprigs fresh thyme
4 sprigs fresh parsley leaves
1 ounce dried porcini mushrooms , rinsed in mesh strainer under running water
3 1/2 cups low-sodium chicken broth
2 teaspoons soy sauce
6 tablespoons unsalted butter (note: okay to use olive oil! —Q)
1 1/4 pounds cremini mushrooms , wiped clean with a paper towel, stems discarded, and caps cut into fourths if small or sixths if medium or large
2 medium onions , chopped fine (2 cups)
Salt
3 medium cloves garlic , pressed through garlic press or minced (about 1 tablespoon)
1 pound Arborio rice (2 1/8 cups)
1 cup dry white wine or dry vermouth
2 ounces Parmesan cheese , finely grated (about 1 cup)
2 tablespoons chopped fresh parsley leaves
Ground black pepper
INSTRUCTIONS
1. Tie together bay leaves, thyme sprigs, and parsley sprigs with kitchen twine. Bring bundled herbs, porcini mushrooms, chicken broth, soy sauce, and 3 1/2 cups water to boil in medium saucepan over medium-high heat; reduce to medium-low and simmer until dried mushrooms are softened and fully hydrated, about 15 minutes. Remove and discard herb bundle and strain broth through fine-mesh strainer set over medium bowl (you should have about 6 1/2 cups strained liquid); return liquid to saucepan and keep warm over low heat. Finely mince porcini and set aside.
2. Adjust oven rack to middle position and heat oven to 200 degrees. Heat 2 tablespoons butter in 12-inch nonstick skillet over medium-high heat. When foaming subsides, add cremini mushrooms, 1 cup onions, and 1/2 teaspoon salt; cook, stirring occasionally, until moisture released by mushrooms evaporates and mushrooms are well browned, about 7 minutes. Stir in garlic until fragrant, about 1 minute, then transfer mushrooms to oven-safe bowl and keep warm in oven. Off heat, add 1/4 cup water to now-empty skillet and scrape with wooden spoon to loosen any browned bits; pour liquid from skillet into saucepan with broth.
3. Heat 3 tablespoons butter in large saucepan over medium heat. When foaming subsides, add remaining 1 cup onions and 1/4 teaspoon salt; cook, stirring occasionally, until onions are softened and translucent, about 9 minutes. Add rice and cook, stirring frequently, until grains’ edges are transparent, about 4 minutes. Add wine and cook, stirring frequently, until rice absorbs wine. Add minced porcini and 3 1/2 cups broth and cook, stirring every 2 to 3 minutes, until liquid is absorbed, 9 to 11 minutes. Stir in additional 1/2 cup broth every 2 to 3 minutes until rice is cooked through but grains are still somewhat firm at center, 10 to 12 minutes (rice may not require all of broth). Stir in remaining 1 tablespoon butter, then stir in mushrooms (and any accumulated juices), Parmesan, and chopped parsley. Adjust seasoning with salt and pepper; serve immediately in warmed bowls.
Jambotto (i.e. jambalaya risotto, my personal favorite, and my own recipe to boot!)
• 3 tablespoons vegetable oil
• 1 pound andouille sausage, quartered lengthwise and cut into chunks crosswise
• 1 large red bell pepper, seeded and finely diced
• 1 huge or 2 medium yellow onions, finely diced
• 4 ribs celery, finely diced (quarter them lengthwise)
• 4-6 cloves garlic, minced
• spice mix*
• 2 cups arborio rice
• 1 14 oz can diced tomatoes, drained
• 2 bay leaves
• 6-8 cups chicken broth
• scallions, sliced, for garnish
* measure this out before you start and put on a plate! 2 teaspoons ground black pepper, 1 teaspoon cumin, 1 teaspoon dry mustard, 1/2 teaspoon chili powder, 1/4 teaspoon ground thyme, 1/8 teaspoon cayanne (or less if sausage is very spicy)
Instructions:
1. Bring chicken broth to a simmer in a medium saucepan, set aside.
2. In large dutch oven, heat oil over medium heat and add sausage. Cook five minutes until browned. Add diced vegetables (NOT tomatoes), garlic, and spice mix and continue cooking for about ten minutes until moisture from veggies evaporates and they start to brown around the edges. Add rice, stir to coat with fat and spices, and cook for about 3 minutes until rice grains turn translucent. (If spices start to stick to the bottom of the pan, sprinkle a bit of water and scrape them off).
3. Add tomatoes and bay leaves and stir to combine, mashing tomatoes against the side of the pan to release their juices and help deglaze the spices. The rice should absorb the liquid from the tomatoes. Once the pan is dry, add one or two ladles of chicken broth and stir to combine. Wait until rice absorbs liquid and repeat, over and over, until rice is cooked through and al-dente (you may have some left over). Serve, sprinkling scallions on top for garnish.
They serve 4-6, so you may want to halve them if you're just cooking for yourself, but risotto is one of those rare dishes that is almost as good reheated in a microwave the next day. If you're going to reheat it, put a little bit of water in and stir a couple of times through microwave time.