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Yep... Get back to me and I'll explain more in depth. Bret
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LMFAO!
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Abs are made in the kitchen, NOT the gym. Abs are defined in the gym, NOT the kitchen. Truth = Resolve
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I bake 18 pieces of fish at a time. I bake 10 lbs of sweet potatoes at a time. 4 Cups of rice at a time. 4 cups of quinoa at a time. Weighing raw, then baking/cooking/steaming, then weighing it again for 2.5 days of meal prep is a complete waste of time. :bigsmile:
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read below... still trying to figure out how to use the message board.
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Also, weigh your food in grams not oz for easier macro calculations. Hope this helps...
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More examples: TILAPIA RAW: http://www.calorieking.com/foods/calories-in-fish-tilapia-raw_f-ZmlkPTgzMTc1.html DRY HEAT COOKED: http://www.calorieking.com/foods/calories-in-fish-tilapia-cooked-with-dry-heat_f-ZmlkPTE2NzM5MQ.html SWEET POTATO RAW:…
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After A J's response, I should mention, I go by what www.calorieking.com tells me the foods I eat values AFTER cooking/baking. They make is so much easier to adjust to gram weight. IE: http://www.calorieking.com/foods/calories-in-fresh-or-dried-vegetables-sweet-potato-baked-in-skin_f-ZmlkPTcxMTMz.html Don't trust what the…
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Always weigh you food AFTER cooking. For example: Water is not calories, carbs, proteins or fats. When weighing your macros, the gram weight is based on caloric value per gram. If you weigh you food before the water that is naturally or frozen in them is cooked out, you are loosing vital macro calculations. Try it. Weigh…
