How the hell do you count calorie if you are making actual food? Do you count the individual ingredients? If I make a cauliflower salad with what I have in the fridge, I have to weigh and log each part?
How the hell do you count calorie if you are making actual food? Do you count the individual ingredients?
no, just guess
as a matter of fact, just fill in random numbers
Tf is that
must be some ai generated shit.
Dalle Mini
Yes. You don't have to be exact, I don't eat cauliflower so I couldn't tell you but a lot of vegetables (pickles, lettuce, sliced onions, grape tomatoes) I just round down to 0. Starchy ones like potatoes and carrots I count.
In general you either count long enough that you have the macros recorded or even memorized, and/or eat the same foods so that even if you're off by a bit you can still make intake adjustments. If you're maintaining weight on your current diet and the numbers add up to 2200, then it's not that important that 2200 is the number, but that the amounts you eat add up to maintenance
Just get a kitchen scale and weigh everything and measure by weight
Takes too long, especially with stuff like shredded cheese on quesadillas, peeled fruit like bananas/oranges
How bad do you want it? Whatever it is.
Yes, is the answer. If you want to count your calories, get a scale and weigh your food. If you want to estimate it, then fine. It's not rocket surgery.
Yeah good points. I guess I am just lazy, but then again that is how I got fat. When making food for other people to, it is hard to choose easy to count things
You can be pretty lazy and have a good diet if you know what to do and develop good habits.
Buy a rice cooker and a steamer, make a fuckton of brown rice and steamed broccoli.
Then get a bunch of chicken breasts, season them and bake them. Cook them only to 150F so theyre moist and juicy instead of dry and shitty.
Congratulations you just made a weeks worth of meal prep in 10 minutes prep time with no real cooking talent at all.
The problem is that I have a wife, small kids and plenty of cooking talent, so that kind of diet is a no go.
You got fat by eating food that makes you fat (carbs+fats combo). You stay skinny by either doing protein+fat or protein+carb, never carb+fat.
Yes, weigh each ingredient and then store the recipe in some app so you don't have to do it again in the future
If you want to be accurate you would have to weigh everything.
Most people cant be assed to do that which is why IMO its better to just replace junk food with healthy choices. Its pretty hard to be obese eating nothing but eggs, chicken, brown rice and broccoli.
pretty much OP. I use MyFitnessPal, load up on healthy foods and more or less eyeball stuff. as far as I'm concerned it's not worth approaching autistic levels of measuring all your portions unless you're working seriously with a nutritionist.
to expand on this a bit, when I search 'spinach' in the app the default quantity others have recorded is 1 cup. this is a retarded and meaningless measurement in my country, so I just shove a handful or two of spinach in.
if you're sticking in some branded shit you need to be a little more careful though and actually search for the product, or scan via barcode. in these cases there are usually pre-defined sensible portions (e.g. 1/2 a pack of egg noodles) so it's straightforward to approximate.
tbh if you're losing weight your main goal should be eating healthier food and reducing caloric intake at a minimum. variation of 100-200 calories *shouldn't* make a massive difference although you obviously want to be trending down overall.
>Asked not to be an autist on IST.
Yeah I guess. I can’t imagine doing it forever anyway, so more to get an idea and then do that.
I just tend to guess
It’s more that I usually don’t follow a recipe when making family dinner, so stopping and measuring everything is an extra step, but being obsessive for a couple of weeks it not a problem I guess
Stop counting calpries and simply workout harder, longer, and more full bodied, dummy.
Do it smrt, not nerd.
t. 20% BF fatty
>...and this dude was dyel, so fucking dyel, and I said "Put the fork down, fattie!"
>Hahaha, pwned!
Love that Midget like you wouldn't believe
If you make a meal you count the calories for each ingredient, obviously
Just weigh the ingredient, or if you know you're making a meal for 4 and add 100g of an ingredient, count roughly 25g
It's really not difficult
You have to weight every ingredient but veggies have so little calories that there is no point counting them unless you are eating a very high amount
calorie counting is for manlets and gays. You're not a tiny little gay are you?
If you use MFP there's a section to create recipes, weigh everything you use the first time then guess after that.
If you want to be strict, what I do is weigh out a serving and then portion out the leftovers in equal amounts so that I know exactly how much I'm getting.
Honestly? I dont. I just weight the highest calorie items, proteins and fats and then always miss my cut goal by about 1.5 lbs and cut 1 extra week. Ezpz
I just weigh everything if it's not a particularly complicated recipe I plan on eating for week. Like if I get pork loin and it 1.8 lbs that's about 4 200g portions cut it 4 and log one on the next four days. If I'm making soup or something I'll do the create recipe option and the weights of everything then amend the recipe with the post cooking weight. So whatever portion I pull out of there I can just do weight on.
The scale is usually faster than doing things volumetrically and cleaning the additional measuring cups or spoons. Put the bowl on the scale press tare, put the cereal in remember weight, tare, milk ez. It's also less messy to do things with condiments or cooking oils, you just tare the bottle out then whatever you used will come up as negative. It's just very practical for not needing to use measuring cups all the time and always being accurate.
Chronometer is based because it scans barcodes to quickly get the food