IMO close is good enough. I do weigh and measure things and often follow a recipe but if I don't I'll figure that a serving has 1/2 c of x, y, and z. Will add 1/2 - 3/4 T of oil when I cook with that. Since a lot of my meals are heavy on the veggies I don't worry too much. I will measure out the rice or pasta though as well as meat, chicken, or fish.
Truthfully I figure that a lot of my calorie counts are guesses. Sticking to Michael Pollan's food rules to "eat food, more plants, less of it" seems to work.
ask him to write down what he's using. one it will make it easier to make again and two then you can put it into the tracker sparkrecipes.com, which is also under the articles and videos tab. if he won't do it, ask if you can learn to cook by watching him and do it. there are a few ways to do this. if you note the starting measurements of what you're using and what's left, you can easily find out how much you used. so if you start with 1.06 lbs of ground beef and you still have half a pound in the package, that's .56 lbs of ground beef of whatever percent is on the label. if you start out with a pound of squash and you still have .75 left, that's .25 lbs of squash in your dish. you can also weigh the olive oil container at the beginning of him cooking and do the same thing. alternately if you can give him a notepad and get him to jot down what he tosses in as he tosses it in [2 Tablespoons olive oil, a medium onion, two cloves of garlic, a pound of ground beef, etc], you can just take those notes and enter it into the calculator. weigh the vessel that the meal will end up in when it's empty and then once the meal is in it and you'll have the total yield of the recipe as well.
-google first. ask questions later.
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1 8/4/14 1:30 A
I am the equivalent of your fiance at home! You can do one of two things- either rely on the closest approximation you can find, or enter in an approximation of the recipe on sparkrecipes. Depending on what you focus on with tracking you can worry about that more (eg i don't watch salt intake so i don't recalc a recipe if i add more salt when cooking. similarly spices/herbs don't really have significant calories so i don't worry about it much). I DO worry about fat so I'll update if I change those quantities [and if i use a diff amt of meat i just do a quick 'makeover' and it's so quick and easy]. If he makes some dishes on a regular basis, it may be well worth getting him to write down a base recipe for you to work off of. It's all about estimated intake v. expenditure- when in doubt overestimate the former and underestimate the latter. If you get really into it, you can get a kitchen scale (LIFECHANGING for cheese portions! and i love cheese lol), but generally veggies don't have that many cals to worry about.
Current goal: -8 pounds (32 total) by October
Healthy choices and actions have positive impacts, even if the scale doesn't move!
We cook at home, everything made from scratch. I am lucky to have a fiance who can make things up off the top of his head and they are amazing! The problem is, I have NO IDEA how to track those calories. For the most part, we use lean meats, and he has a huge garden that most of our veggies come out of. Does anyone have any suggestions? to further the problem, he doesnt measure anything, just adds things until it tastes good. So, its not like I know that there is 1 cup of this, 1 tablespoon of that, etc. to build a full recipe and then break it down into calories per serving. Help?!?!
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