How do you remember accurate amounts of things when your logging?

So where are you when you don't have time?

If you're at work, you can use pre-logging - plan ahead what you are going to eat and weigh it at that time. If you eat the same thing several days in a row, you can make multiple portions and weigh them at that time, and then it will be already weighed.

If you are having trouble logging at home it helps to buy a good scale with a tare function which sets everything on the scale to zero. Place your plate or bowl on the scale, zero, then add your first food, log it, zero, add your second food, and so on.

You can also do this with recipes. I made four days' worth of steel cut oats this morning without using any measuring cups, by putting the saucepan on the scale, adding the correct weight of oats, then walnuts, apples, and milk, hitting zero each time so I could add the correct number of grams directly to the pan. Since I have my recipe entered into the recipe builder with four servings, when I want to log breakfast tomorrow all I have to do is select one serving and eat a quarter of what I made. If I don't measure exactly one quarter it will average out when I eat the rest of it.

The most important thing for someone with a low bmr is to be accurate with the high calorie density items. If you accidentally eat twice as much spinach that is twenty calories. If you eat twice as much mayonnaise that's over a hundred. So pay close attention to sauces, cheese, dressings, oils, nut butters, avocados, and other calorie dense foods. Learn what a serving looks like, and if you can't measure them when you eat them, try to underestimate rather than estimating generously.

I don't care where I am or who I'm with, if I eat something I haven't pre-logged, I'm scanning or entering on the spot.