You are making a common mistake, which is to look at the whole calorie count for a marinade. The actual calories you get will be small, because the meat can only take on so much. Try measuring out the weight of your marinade before and after you put the meat (or vegetable, or tofu, whatever) in it. You will find that the change is very small.
I have a marinade I use (olive oil, tarragon, salt, pepper, and lemon juice). The total weight is 78 grams. When I remove my chicken breast from it, it weighs 74 grams. The total fat and calories from this marinade is very small. I have my recipe in spark recipes to make it easier on myself.
Also, things like olive oil are good for you. Your body needs some fat, and olive oil is one of the healthiest you can use.
I looked at a few weeks of your tracker and saw that on the days where you went over your fat allotment, it was usually for things like mayo, or desserts, or cheese, or butter. None of those things are bad, but maybe try to reduce how much you use. For example, skip the reddiwhip, use 1 Tbsp of mayo (or go for the olive oil reduced fat version), use 3/4 or 1/2 the amount of cheese you normally would. Instead of 1.5 servings of butter, try just 1 serving.
It does take some time to adjust to these changes, but I promise, it doesn't take long.
If you still want to reduce fat via marinades, try dry rubs instead. They involve no oil at all, just dry seasonings rubbed on and left for a few hours or overnight, then cooked.
Edited by: WHOLENEWME79 at: 1/14/2014 (12:51)
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