10 day posting streak!

Waite2020

Need to keep this going. I have at least 15 pounds to lose and I know it’s hidden calories that is messing me up. Do you all log oils and condiments?

AnnPT77

Yes, I log oils and condiments. We had one person here who learned that she was eating hundreds of calories per day in condiments: Though that's an unusual pattern, mayo or salad dressings and that sort of thing add up very fast. Cooking oils are around 120 calories per tablespoon.

If you want accurate tracking, log every bite, lick, taste, beverage, condiment, dressing, cooking oil, cheat day/meal, oopsie days/meals that weren't on plan. Check all entries to make sure the calories match the package or a valid source, because there are some stupid-wrong entries in the database - most of it was entered by regular users, and not all of them are careful about it. Don't use other people's recipe type entries ("ham and cheese omelet", "meat lasagna" kind of thing) because you have no idea what those people put in them: Make your own accurate recipes using what you actually included when you made it.

You may find you can relax that a little once you get a handle on where your calories are coming from. Accuracy at first is educational and helpful. Honestly, I still pretty much log everything: After a while it got efficient, doesn't take much time, and the payoff is pretty great.

springlering62

good golly, yes! I log oils.

Oils are high calorie for low quantities, as are many condiments.

Most oils are 120-130 calories per 14 or 15 gr serving. That’s too too high to ignore.

One thing that might help you is investing in a “Misto” refillable oil sprayer. It’s a bit of a nuisance to clean and store but you hand pump it to build pressure and it creates a fine spray of whatever oil you have stored in it.

I store mine on a folded paper towel and have to remember to turn the cap to relieve pressure when I’m done, before putting it in the cupboard, otherwise it’ll be oily next time I go to grab it.

I use mine for olive oil.

I can spray a couple pounds of sliced potatoes to air fry as French fries with two grams of oil, so negligible when divided by two people.

Ditto for roasted vegetables, corn tortillas (I broil them til crisp for dipping in salsa), meats, etc.

I put a couple tablespoons in my Misto and that will last me for two or three months.

Also if a recipe calls for, say, two tablespoons (30gr) oil, I start with a quarter of that. That’s usually sufficient, but I can easily add more if needed.

For baked goods that call for oils, I substitute applesauce. Works fine. In fact, I’ve come to prefer them that way.

springlering62

also invest in a good nonstick nontoxic variety pan that you can dry-sautee meats and veggies in, without oil.

Lately I’ve been dicing chicken, dry cooking til browned, and eating over a large bowl of greens with a diced apple and tomatoes.

Find another condiment that’s low cal and low oil. If I spit a dash of honey ginger balsamic on the diced chicken before it’s done, it’s moist and well browned.

it’s easy to clean the crust off the pan if you fill it about halfway with water and let it come to boiling after using it. The crud wipes right out.

I use a Ninja brand skillet that’s about $40 or so on Target website. I looooooove that thing, and treated well, it’s already lasted three years.

springlering62