Any Single Serving Primal/Paleo/Whole Foods Recipes?

Could you please post the link to the paleo group? Im looking for breakfast ideas......thanks!

If you want absolute perfection in knowing the calorie content, you have to weight the entire meal. Then divide it by however many portions YOU want to be in that meal. You will then know exactly how many grams you are allowed...and put that in the title.

If there's 4 servings and you know the calories per serving then divide it into 4 and forget about it. There mig be more/less in one container but after all 4 servings are eaten you're in the same place that you would've been had you done it perfectly so it doesn't matter.

If you want absolute perfection in knowing the calorie content, you have to weight the entire meal. Then divide it by however many portions YOU want to be in that meal. You will then know exactly how many grams you are allowed...and put that in the title.

Ok so....
Say im making beef stew or chicken with homemade gravy in a crock pot...do i put the whole serving into a dish and weigh it by whatever i want such as ounces of grams ( minus the weight of the disk of course ) and divide that into servings??
Do I have that right?

This is pretty much what I do: I enter the recipe into MFP, then after I make the recipe, I weight the entire finished product and decide how many servings I want it to be. Then divide the total weight by the servings, and ta-da, all done. I usually modify the name of the recipe after to include the weight of a serving.

When I am cooking meals, I usually make separate recipes for each part of the meal. It depends though on how the food is eaten. Chicken, mashed potatoes and gravy, each get their own recipe since each item is its own thing. Goulash is one dish so its only one recipe.

So for Crock Pot Pot Roast, I make a recipe for the meat and seasonings and another for the veggies listing the weights of the raw materials. After cooking, I separate the meat, the juice and the veggies, and weigh each part. I then decide how much I of that food would be one serving (typically 4 oz of meat and 8 oz of veggies). Once I know how much of the food is a serving, I divide the total weight by the oz of each serving and get a total number of servings. I make sure to put the serving size in the title so I dont forget how much each serving is supposed to be.

When I am going a soup or chili, I make the recipe with all the raw ingredients and after cooking weigh the entire cooked product. Same thing, decide how much each serving will be and do the math.

I usually will zero out the serving bowl or storage dish that I am going to be using and put the food in that when weighing. I dont weigh the food with the cooking pot since I never seen to remember to write down the weight of that before I put the food in it. And it might be after I eat before its empty to work the numbers us.

Each serving is usually determined how much of that food looks like it will satisfy my hunger. Sometimes its a little, sometimes its more.

I always pick the raw meat because once its cooked it is lighter. You cooked the meat with your ingredients and marinades or whatever so you cant just pick cooked pot roast or cooked chicken. It defeats the purpose of creating a recipe.

When I cook chicken or other bone in meats, I pick from the ingredient list the raw bone-in item.

At worst, you underestimate your meats between what you eat and what you cooked. But certainly not by much and its better to underestimate that over, at least that I how I see it.

You want to cook and entire chicken and cauliflower. This is how I would do it:
Weight the chicken in raw form, say 3 lbs and add it to my recipe. Lets say 3 lbs of a whole chicken is 2000 cals
Add any seasonings, chicken stock, etc to the recipe that is going with the chicken to be cooked. Add another 100 cals for this.
I cook the chicken.
After the chicken is done, I strip the cooked chicken of bones. It now weighs 2 lbs.
If I want 4 oz servings, I divide 32 oz (1 lb = 16 oz, 2 lbs = 32 oz) by 4 oz and I get 8 servings.
From the prior recipe that I created, I would change the number of servings to 8 and each serving size should be 262.5 calories (2000 for chicken + 100 for ingredients = 2100, 2100 divided by 8 = 262.5)

Because you would be eating white meat and dark meat in a whole chicken, plus the drippings and skin, the calories would be a little higher. If you were cooking bone in skinless chicken breast, it works the same way but you have pick that in raw form.

Same thing with Pot Roast or any other kind of meat. You start with the raw meat but do the math with whats left of the cooked meat.

If you want 1 cup of cauliflower, you would weight what 1 cup of cauliflower is in grams or oz (I tend to use oz unless its a small amount).
I dont eat cauliflower but if its mashed like potatoes, I would create a recipe with say 2 lbs of cauliflower (raw) for 250 cals, 1/4 cup milk for 50 cals, 2 tbsp of butter for 200 cals, salt etc. The raw ingredients have 500 cals total.
When its all done cooking, lets say you have 1 lb 8 oz of mashed cauliflower.
If one cup of mashed cauliflower weighs 6 oz each serving would be 125 cals (1 lb 8 oz = 24 oz, 24 oz divided by 6 oz = 4, 500 cals divided by 4 = 125 cals per serving).

if you are using grams, 28 grams = 1 oz.

I hope this makes it less confusing.