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BFGURU Posts: 181
10/17/13 12:07 P

I can budget one. They aren't that expensive. Prciest one I have seen was 30 dollars. I used to have a postal scale as well. Not sure where that went. I've also moved twice since buying it LOL.

EXOTEC Posts: 3,327
10/17/13 11:46 A

A good kitchen scale is an absolute must for home cooking. Mine is actually a postal scale I got through Amazon for a reasonable price.
(It's evidently still available there:
It measures in grams, ounces, pounds, and kg, and has a tare feature. I think the range is up to something like 15 pounds... some outrageous number, anyway. More than most of my food weighs, in any case! It comes with several accessories that make it especially useful, too.

I also use the "subtraction method" when weighing irregular portions. I put a container on the scale, tare it, put the food on it, and it gives me the weight of just the added food, sans container.

I'm bad about eyeballing recipes, too... but I do my best. The amount of variance won't be so great that it will derail you from your daily totals, even if it's not exact. As another poster mentioned, if you again use your scale to measure the portion you've chosen for a particular meal and enter that weight value into your Tracker, it will calculate for you.

Hope you can budget out a nice scale. I'd never get along without mine!

Edited by: EXOTEC at: 10/17/2013 (11:47)
JANET7OF8 Posts: 417
10/17/13 11:27 A

I have been really bad at tracking my food consistently. I know that tracking is one of the things that will really help me in this journey. I set up an exercise goal with the spark streak tracker and am around 20 weeks of exercising consistently now. I thought if it worked for me for exercise maybe it will work for tracking my food too. I am in my third week. I set my goal as tracking 5 out of 7 days because I am not perfect and know I need a buffer to feel successful. I am in my third week now. Part of my problem has been that I am always making new recipes because otherwise I get bored with cooking. If I use a spark recipe it is easy but if not I would get lazy and not want to enter the data. I give myself rewards for completing my streak for a set number of weeks. First reward will be for six weeks. The kitchen scale is a big help for me as well.

LEKLETT Posts: 63
10/17/13 9:16 A

I was wondering the same thing. I make the majority of my food from scratch. I've been trying to track my food by picking something in the tracker that sounds similar to what I made. I'm going to have to try these suggestions!

CMCOLE Posts: 2,667
10/17/13 9:10 A

I definitely second the scale suggestion.
It's the only way to be consistent

BFGURU Posts: 181
10/17/13 8:59 A

Excellent idea. I've been meaning to buy a kitchen scale and wondering if weighting my flour would make a more consistent loaf anyway. It won't happen this week. I just bought a scale so next paycheck I will nab one.

NIRERIN Posts: 14,052
10/17/13 8:53 A

1. measure your flaxseeds.
2. use [it's under the articles and videos tab too] to enter in your recipe. make your loaf, cool your loaf and then weigh your loaf. then enter in the serving size as the total weight of the cooled loaf [say 250 grams]. this way, when you slice a loaf and weigh it [say, 30 grams], you select your loaf from your recipes and the 250 grams shows up. replace the 250 with 30 and the program will do all the math for you.

BFGURU Posts: 181
10/17/13 8:46 A

We are gluten and dairy free in my house, which means I make A LOT from scratch.
Bread in particular. Well, every loaf rises differently, and although I try to cut slices thin it's simply not consistent. How do I determine how many servings I've had? I can input the recipe, but even still I eyeball hte flax seed most times.

On top of this, I use the stale ends as breadcrumbs for things like meatballs/meat loaf, and chicken nuggets for the kids. After making everything from scratch, I do not have the energy to make yet a separate meal for me, and I eat small portions of what they eat as well. However, tracking is problematic when it comes to anything bread related.

I don't eat a lot of bread, but sometimes I just want a sandwich or a piece of toast. Normally they are open faced sandwiches because the bread is pretty carb heavy, so we only do one slice. Today, I made a soybutter/cherry butter sandwich with one slice, so half a sandwich basically for breakfast. I've gotten pretty good at eyeballing a tablespoon so that speeds up the meal prep process, however...recording the bread scene is just proving problematic.

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