If you make lunches for the week (Like a big pot of soup for example) how do you log?

08JKgirl

I'm trying to be as accurate as I can... so I just want some advice on this.
What I did was weighed everything I put into it and then split the final product into 6 so it came out to just under 200 calories for each portion (vegetable soup with brown rice) now obviously when I put it into the containers I didn't do it completely evenly. So if I was to count it as a 200 calorie lunch even though some may be less and some may be more that should be fine right? Cause over the week it will even itself out... or do I need to be pickier??

aeloine

It'll probably even out but I usually weigh the final product and weigh it out when I split it out.

A lot of people set 1 serving = 1 gram and then if your bowl of soup is 173 grams, you'll just log 173 servings.

Make sense?

Aaron_K123

That is what I did as well. If you measure the calories you put into the bulk cooking and then you end up eating all of that over the week then you have done your duty in terms of logging accurately, even if your portion sizes from that bulk production are way off day to day.

The worst case scenario here is that if your portions are really very off then days you get the small portion you might feel discomfort from hunger and decide to eat a little bit more in a different, less controlled, meal.

janejellyroll

Honestly, that's what I do. I'm the only person who eats what I cook (my husband is a picky eater and he makes his own dinner), so I figure it's all going to average out over a week. When I began counting calories I was prepared to get more exact if I needed to, but it never seemed to slow down my weight loss. Some days my soup might be 220, the next day's soup may be 180 . . . it works for me.

COGypsy

That's what I do. I'm the only person in my household and I only cook once a week. I just divide the calories across the number of servings and call it good. I also keep an eye of how my calories look over the whole week, so I don't worry too much if I eat 37 grams more of something on Tuesday and 37 grams less of that same something on Friday.

apullum

If you are the only one eating the soup, then yes, over the course of the week you’ll just eat all of those calories and your logging will be accurate.

If other people eat the soup, you’ll have some inaccuracy because your portion sizes aren’t precisely the same. However, if your portions are approximately 200 calories each and approximately the same size, then your margin of error might be acceptable to you.

In the future, you can weigh the pot before cooking, and then weigh the pot after the soup is done. Enter that weight as the number of portions of soup in the recipe builder. Then you can weigh out individual portions more accurately.

For example: pot weighs 500 grams, pot plus finished soup weighs 1500 grams. That means you have 1000 grams of soup. Put in 1000 as your number of servings in the recipe builder. Now you have calories per gram of soup. Now portion out your soup and weigh each portion. If a portion weighs 100 grams, then enter it as 100 servings.

Keladelphia

I use the recipe creator, weigh all ingredients and divide by the number of servings. If i'm eating every one of the servings (not sharing with family) I just eye out the servings. I don't worry about weighing the individual portions because it will equal out over the week if I eat them all and one is slightly larger than another one. However if i'm only eating some of the servings or freezing some for a later time I weigh the total pot and then divide by the number of servings and weigh the individual amounts out.