Streamlining logging

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Replies

  • gallicinvasion
    gallicinvasion Posts: 1,015 Member
    I usually have the same thing for breakfast every weekday (same brand and amount of yogurt, plus black coffee) which I log during work when I want to procrastinate. Usually on Sundays I lunch-prep, and I create the recipe and the serving size while I'm cooking (or right after). As for dinner, I estimate the best I can, since I am a huge take-out person. I've gotten better with making better take-out choices and weighing the components, but I can't kick this particular joy in my life yet =D
  • hesn92
    hesn92 Posts: 5,966 Member
    I eat pretty much the same thing every day except dinner and maybe an after dinner snack if I'm hungry. So I just hit "copy yesterday" don't get any easier than that.

    Enter recipes and use the weight as the number of servings. I use that same recipe to log it anytime I make it again in the future. (I'm not much of a recipe follower, I'm more of a "little of this, little of that" type of cook, so it's not exact but close enough for me)

    Save meals. (I am a creature of habit, I eat a lot of the same things over and over so that does make it easier)
  • AnnPT77
    AnnPT77 Posts: 34,176 Member
    I'm a "throw things together" cook. For some near-standard things, I save it as a meal (instead of a recipe), because then I can modify the amounts or delete ingredients right from my daily log page when I do a similar thing again (vs. having to do into recipe builder separately).

    Also, on the prep front, the scale tips are a great time saver: Things like building a salad/sandwich on a plate (put plate on scale, zero it, add first ingredient, note weight, zero again, add second ingredient, zero . . . .), or using things like peanut butter from a jar (put jar on scale, zero, dip out a fork/knife/spoon full, note negative weight since that's what I just took out, use product, lick fork/knife/spoon ;) ).
  • summpear
    summpear Posts: 77 Member
    Thank you for your replies - I'll definitely put some of these in place (I need to build meals for sure, I've only used recipes this far).

    I did chuckle with leftovers... I have a family of 7 so we rarely have left overs ;)
  • PWRLFTR1
    PWRLFTR1 Posts: 324 Member
    nowine4me wrote: »
    If you rotate a few items for breakfast, lunch, dinners and snacks, set them up under “meals”.

    This
  • kshama2001
    kshama2001 Posts: 28,052 Member
    I don't prelog often. I have a small rotation of breakfast and lunches and use the Copy Yesterday / Copy From Date features frequently. For dinner, most everything I eat is somewhere in the last four pages of Recent. A few times a month I will try a new recipe and add that using the old recipe builder. https://www.myfitnesspal.com/recipe/calculator
  • emmies_123
    emmies_123 Posts: 513 Member
    Disclaimer: I am a creature of habit and have no problem eating the same thing day in day out.

    Breakfast: I eat pre-packaged things, alternate two different products at a time for variety. Just have to verify entry the first time I eat product

    Lunch: Cook it all at the weekend, measure it out and box it for the week at one time. Verify accuracy of my entry on day one and then use recent meals after that.

    Dinner: Much less streamlined. LEft to my own devices I will eat pre-packaged goods, measure out portion size and verify accuracy my first time eating it. Bought a rameken for sauces so i can measure/weigh each night. SOmetimes we cook, or go out to eat and that gets a lot trickier.

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