We are pleased to announce that on March 4, 2025, an updated Rich Text Editor will be introduced in the MyFitnessPal Community. To learn more about the upcoming changes, please click here. We look forward to sharing this new feature with you!

Kind of embarrassed by how much oil I was putting in things

spoiledpuppies
spoiledpuppies Posts: 675 Member
edited January 31 in Food and Nutrition
I've never done strict calorie counting before, but I've learned quickly how much oil I had been using vs how much I really need. Examples:

When I made pierogies with onions, I used to use a lot of oil (mostly because I learned the meal while in Ukraine where oil seemed to be a food group). I made it recently with onions and cabbage for more filler. Initially, I think I was going to use 4 Tbsp of oil, but as I created the recipe, and the calories per serving added up, I scaled back my plans to 2 Tbsp. To get calories even lower, I ended up just going with 1 Tbsp (for 2 servings), and it was just fine!

I also make buckwheat, and even though it's for breakfast, I make it with onions, garlic, and a bit of oil. Again, I typically would just coat the bottom of my pot, again as taught in Ukraine, with however much that would be. (I would guess 3-4 Tbsp.) Last time I made it, I limited to 2 Tbsp (for 5 servings). Today, I used just 1 Tbsp (5 servings).

Can't believe what I used before counting!

Replies

  • quiltlovinlisa
    quiltlovinlisa Posts: 1,710 Member
    That's where counting really comes in handy. I too am learning some real portion eye openers.
  • vicelike
    vicelike Posts: 22
    And in Salad Dressing and sauces.... stealthy calories for sure
  • lindustum
    lindustum Posts: 212 Member
    Oil is actually the main reason why I rarely get take-aways. Ask any Asian person about how their food is different in the west than from home, they will say (among other things) "it's very oily".

    I love chow mein, but if the oil is dripping from my chin I just can't bear it..
  • glin23
    glin23 Posts: 460 Member
    Oil is actually the main reason why I rarely get take-aways. Ask any Asian person about how their food is different in the west than from home, they will say (among other things) "it's very oily".

    I love chow mein, but if the oil is dripping from my chin I just can't bear it..

    Maybe, I'm reading this wrong, but I'm Taiwanese and I can easily say I can easily find examples of oily Chinese/Taiwanese food in the States as well as in Taiwan. Moreover in Taiwan I think it's also more likely to find food with MSG or lard.
  • notnikkisixx
    notnikkisixx Posts: 375 Member
    Get an oil sprayer! Seriously, this thing has been awesome for keeping down how much oil I use in cooking. It is amazing how little you actually need.
  • Heather_Rider
    Heather_Rider Posts: 1,159 Member
    Super proud of you!!!

    :love:

    :heart:
  • Witchdoctor58
    Witchdoctor58 Posts: 226 Member
    If you use olive oil, you are adding beneficial fats, so you can eat it guilt-free (as long as you account for the total calories and macros).
  • spoiledpuppies
    spoiledpuppies Posts: 675 Member
    Get an oil sprayer! Seriously, this thing has been awesome for keeping down how much oil I use in cooking. It is amazing how little you actually need.

    I do have a sprayer, but I rarely use it. When I get to needing that little, I think how I probably don't need it at all and can leave it out entirely.
  • spoiledpuppies
    spoiledpuppies Posts: 675 Member
    If you use olive oil, you are adding beneficial fats, so you can eat it guilt-free (as long as you account for the total calories and macros).

    Yeah, it's that accounting for calories that's making me scale back :)
This discussion has been closed.

Categories