OldHobo Member

Tuna and avocado on whole-wheat toast. 452 calories, 36g protein, 23g net carbs, 21g fat.

Pan-fried chicken tenders and baked potato. Not in picture, buttered brussel sprouts.

Some things make sense per ounce. Others, spice rubs for instance, maybe by the gram. And while the underlying math will always measure mass, there may be times it is more convenient to show cups or teaspoons. If you use and reuse a lot of recipes, I think it's helpful to name them ending with "...per oz" or "...per tsp"…

Yeah, but what if by that third meal you're sick of it and feed half to the dog. That is why I make number of servings equal ounces of the finished dish and log the amount I actually eat.

Congratulations on the progress so far. Not sure if the question part was intended to be rhetorical but I find it helpful to celebrate shorter-term goals. In your case moving below that Class II threshold mightn't be too far off. I also find it helpful to graph my weight. Watching the downhill trend line grow is very…

Lemme think about that. ... No thanks. :) Seriously, I'd never considered it. Thanks for bringing the question to my attention.

I'm not a foodie either but after so many years, I've acquired a taste for my own cooking.

I had an egg & spaghetti. With roasted poblano pepper, andouille sausage, and parmesan. This will be my big meal of the day. 723 calories, 37g protein, 52g net carbs, 39 g fat

Pan-fried tofu is another arrow for your quiver. But I agree with those who say "we" tend to get carried away.* .8 gram protein per kilogram of healthy weight * .8 gram per kilogram pound of healthy weight * .8 gram per pound of healthy body weight * .8 1 gram per pound * 1 gram per pound at an absolute minimum

I've had this EatSmart ESKS-10 since 2015.* Never had a bit of trouble. * Batteries last a long time. * Big stainless steel platform. * 13-pound capacity so I can weigh my heavy dutch oven filled with stew to get the weight of the food after cooking. * Even with a big pot on the scale, I can still easily read the large…

Assuming store-bought broth, I'd rely on the nutrition label information. Homemade broth is literally impossible to determine with any precision. If I make my own stock or broth I have to use my own judgment based on ingredients and amount of reduction. Regarding the 4-ounce piece of raw chicken: Assuming I'm eating the…

Oat, buckwheat, and flaxseed porridge with fresh strawberries. 298 calories, 12g protein, 40g net carbs, 7g fat

Fried egg with Grits n Shrimp

:eyeroll

I won't say I've eliminated sugar. For all practical purposes I have in fact done just that but I won't say it because of the irrational replies it invokes from people who act offended by the possibility. For me, it came about gradually by phasing out categories of "foods" one at a time. Didn't switch to sweeteners. Just…

:D Had a 600 calorie salad for dinner and ended with a 600+ deficit. Not a normal day but not bad nutritionally.

Oats and eggs.

I haven't bought crackers in six months or so. Would always start out intending to eat five or ten at the most but end up eating a whole sleeve. I cut one large slice of whole-wheat toast into nine pieces and pile high onto those instead. It's enough to "carry" most of the tuna salad made from a 5-ounce can.

I made some this week with nonfat Greek yogurt, lemon juice, and olive oil. I don't know if it is actually the lowest cal but 1 oz or about two tablespoons is 48 calories, roughly 25% of store-bought. Details below

My frustrations with MFP diary had more to do with database issues. I'm much more comfortable with both the diary and recipe functions in Cronometer.

I only track on days that I eat or drink something.

I've lost 13.8 lbs. in the last 8 weeks. During that time I've had the same weight three days in a row six times. Not realistic to see loss every day. Avoiding spikes up is evidence of consistency. Gains are either caloric or salt-related.

Scanning the replies I saw several references to Excel Spreadsheets and graphs. I think that's a good idea even if you're using an app to track weight as well. Most of us will live longer than these weight management apps. When they die or wilt from neglect it's nice to have the data you've accumulated over the years in a…

25 grams steel-cut oats plus 25 grams whole buckwheat groats. Sometimes plus 10 grams flaxseed meal. Saturday mornings breakfast was pretty typical.

Not only that but my own serving size may not be exactly predictable. I include a unit of measure in the name of my recipes. For instance "Spice rub per gram," or "Mashed potatoes per ounce." Then I edit the recipe to make the number of servings equal to the finished weight. It is easier to do this if you make a list of…

I've recently discovered Lebni kefir cheese. It is similar to Greek Yogurt, cream cheese, and sour cream but I like it better than all of them. Use it to dress any kind of cut-up fruit.

Cheryldumais, thanks for the heads up. I'm always making mental notes of things to ask the Doc on my next visit but when the time comes I forget to bring the notes. So I have a folder for him next to the desktop computer and when I think of something I drop a note in the folder. Might not bring them all up in the…

Referenced his own words. See the end of his last post. Maybe I should have put a winky emoji behind it.

@wilson10102018, I continue to assume you are not being deliberately deceitful although you use the tactics of one who is. The central point of the article to which you link is, "Moderate sodium intake is not harmful for people with heart failure." How do I know that is the central point? Because it is in big bold blue…

Now, according to the Specialty Coffee Association of America, one pound of coffee is enough to make 48 6-ounce cups of coffee. (Link) So that would be 3 teaspoons of cream divided between 192 cups of coffee? :)