Is this ok for now?

oooops pressed the post button too soon lol

I just weigh everything i'm eating, it's a bit time consuming sometimes, but it works for me, good luck xx

You have to do what is going to work for you Not logging my food does not work for me. I either stay the same or gain weight. It is important to know what we are putting into our body and sometimes logging it is a big eye opener The more you start the logging the easier it will become As far as homeade meals they have a great recipe builder on here that I put all the ingredients in and it calculates the calories for me Best of luck

I know it's intimidating! Just getting the guts to get up on that scale alone makes me cringe but... its worth it in the long run. I started the same way thinking "baby steps", but quickly realized that there was no sustainable impact and then I started measuring my intake and output. At first it felt like nothing was happening then all of the sudden one pound clicked off... then another... then... Tell yourself that it's for you and you alone, your calculations are entries are private but everyone will notice the great results.

Under the FOOD Tab, you can select RECIPES. Just enter your recipe, and MFP will calculate the calories and macronutrients. Then enter your serving size, and you can now track it. That will make it easier for you in the long run.

Look at it this way: is your attitude toward all new skills to not practice them because you don't know how?

I'm new to MFP but quite organized so will explain what I do in case this helps.

LOGGING HOME COOKING

1) While cooking I keep a pen and paper and electronic scales to hand. Therefore I can use calories on the packet (per 100g) x weight in grams / 100. Some times it's easier as it says 1/2 tin is X calories. While it's simmering I do the maths to find the calories per ingredient and Total calories for the recipe.

2) When I've finished cooking I weight the 'Curry' or 'Chilli'. If it's 3kg I figure ~ 6 x 500 g portions and use Aluminium Foil Containers with lids from Tesco's (10 for £1.50) and portion up say 100 g of rice and 500g of curry. About 600g fits in a container. Or weigh it directly onto a plate or bowl.

3) I take the total calories for the dish and divide it by the portions I've made. 2000 Kcal / 5 = 400 Kcal. Add this to 'My Foods' and add a portion to my diary each time I eat that dish.

NB The calculation of total recipe calories can take 5 - 10 minutes it ~ 10 - 15 ingredients. But this is just done once for ~ 5 or 6 meals. These are also ideal to freeze or take as lunches to work.

The thing I have realised after doing this a few times is that for vegetable and pulse based recipes a big bowl with 100g of rice is 400 - 500 KCal for ~ (500g+100g) big bowl of curry and rice. With chicken, pulse, veg meals with 100g of rice a big bowl is ~ 500 - 600 Kcal.

If you just went with 1 Kcal per gram, where you've added no fat (Ghee or Oil) that would be reasonable for veg and carbs and lean protein based recipes. If one ingredient is high fat (Beef, Oil etc) just add that separately to the diary.

I sincerely hope this helps.

All the best.


Created by MyFitnessPal.com - Nutrition Facts For Foods

Look at it this way: is your attitude toward all new skills to not practice them because you don't know how?

^This. I'm willing to bet that you will be posting in 2 weeks wondering why you haven't lost any weight.

I would highly suggest logging your food. I'm just starting myself and I've found it to be an incredible tool. If you're concerned with accuracy then you could get a food scale. It doesn't have to be perfect and you can set it (your log) so that only you see it. I highly suggest you use this tool.

I LOVE MFP's new tool that lets you copy and paste a link and it will find the ingredients for you.

I cook almost everyday and thankfully, most recipes (sometimes with variations) can be found online with a simple search of food.com or allrecipes.com

Even if the amounts are different, you can change the quantities and add/delete items once it gathers the ingredients for you.

You do have to go through and make sure things are correct, especially the quantity (because I've found they like to throw you off with things like 3 cups of cheese instead of three tablespoons!) I click on the amount for every ingredient (even if it looks right), so that it shows up correctly. For most items, I don't worry too much about having the exact brand of the ingredient, since most of the time, brands are very similar.

It's still a little time consuming, but doesn't take nearly as long as typing and finding each ingredient.

I HAVE to log everything. And I think I will always do it. It keeps me accountable - esp. to myself! And it's the only thing that has worked for me in the last 30 years of on again, off again dieting.

The recipe builder is here: http://www.myfitnesspal.com/recipe/box

I suggest using the "old recipe builder" on the right side for your homemade meals. The other one is for meals you find online, and it's not very accurate, I've found. Takes more work than just entering everything yourself using the "old recipe builder."

Also, the "save as meal" function is GREAT! Say you like to have the same almonds and cheese as a snack everyday, but don't feel like adding it individually each time, you log it once, click on the "Quick Tools" link under the meal in your diary, and then "save as meal." Then under the tabs when you go to add your food, you will see "MEALS." Things you save as a meal will be there. RECIPES is also here for any recipes you create and save.

You should definitely log your food. It's the best way to track and see why and how things are working for you.

Logging exercise is only important, in my honest opinion, if you set your activity level at "sedentary." But if you set it at anything else, lightly active, active, etc., I would not log any exercise calories. Keep track of when you exercise and how it makes you feel, but I wouldn't count on those calories as extra calories - unless you select sedentary.

Good luck!