Ballparking quantities.
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Ballparking quantities.
NOTE: I am well aware that the best way to avoid this problem would be to cook my own food, but this is not always possible.
There are times where I have to purchase food from outside while working. My new job, like all of the jobs that preceded it, is mostly sedentary with some light walking here and there. I plan to commute by bike at least three days a week, with four being the goal.
In the days that I'm not cycling, I try to eat light to adjust to the little activity required by my job. Today, I bought some vegetables at a gourmet to go with my chicken noodle soup and bread. Unfortunately, the veggies were glazed with an unknown amount of butter.
How can I account for this on a tracking system like The Daily Plate? I usually don't care to track my caloric intake, but this week is light for me and I have the time to do so.
Thanks!
There are times where I have to purchase food from outside while working. My new job, like all of the jobs that preceded it, is mostly sedentary with some light walking here and there. I plan to commute by bike at least three days a week, with four being the goal.
In the days that I'm not cycling, I try to eat light to adjust to the little activity required by my job. Today, I bought some vegetables at a gourmet to go with my chicken noodle soup and bread. Unfortunately, the veggies were glazed with an unknown amount of butter.
How can I account for this on a tracking system like The Daily Plate? I usually don't care to track my caloric intake, but this week is light for me and I have the time to do so.
Thanks!
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Today, I bought some vegetables at a gourmet to go with my chicken noodle soup and bread. Unfortunately, the veggies were glazed with an unknown amount of butter.
How can I account for this on a tracking system like The Daily Plate? I usually don't care to track my caloric intake, but this week is light for me and I have the time to do so.
How can I account for this on a tracking system like The Daily Plate? I usually don't care to track my caloric intake, but this week is light for me and I have the time to do so.
Ask for it without the butter or skip it
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It was either that or I paid $3 more elsewhere. Plus, it really wasn't that bad; I was just curious about it.
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Unfortunately butter and sauces are really hard to estimate.
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In another episode, I went out to lunch with some co-workers to one of those "gourmet" chinese restaurants. Trying to be more careful, I chose the Shrimp with Mixed Vegetables. Sounds pretty lean, right?
Wrong. I got the shrimp and veggies...flooded with some brown or black sauce. At least the brown rice was neutral.
Wrong. I got the shrimp and veggies...flooded with some brown or black sauce. At least the brown rice was neutral.
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#7
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I'm a chef. I know how stuff is made. Let me tell you something your probably already know.
COMMERCIAL RESTAURANT FOOD IS NEVER PREPARED WITH YOUR HEALTH IN MIND!
Of course there are exceptions. I mean, even "raw" chicken has added salt because they inject it with sodium solution.
COMMERCIAL RESTAURANT FOOD IS NEVER PREPARED WITH YOUR HEALTH IN MIND!
Of course there are exceptions. I mean, even "raw" chicken has added salt because they inject it with sodium solution.
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I'm a chef. I know how stuff is made. Let me tell you something your probably already know.
COMMERCIAL RESTAURANT FOOD IS NEVER PREPARED WITH YOUR HEALTH IN MIND!
Of course there are exceptions. I mean, even "raw" chicken has added salt because they inject it with sodium solution.
COMMERCIAL RESTAURANT FOOD IS NEVER PREPARED WITH YOUR HEALTH IN MIND!
Of course there are exceptions. I mean, even "raw" chicken has added salt because they inject it with sodium solution.
Paula Dean is the heatlh expert. I consult her shows for my health-conscious dinners.
LOL; should've thrown another slice for the calcium.
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