What if I’m at a friend’s house? I’m not always making a recipe fresh. At first I thought it was totally unrealistic. Although I can’t promise I won’t do the same thing. As if I can taste the raw meat to know if I’ve got the right amount in there. (Kind of like when recipes say add salt and pepper “to taste” to your meatballs or something…. When I first started tracking and would hear people recommend weighing things raw… It just made zero sense to me. Weighing meat and veggies before they’re cooked is just the easiest way to be accurate. That is kind of the key to macros after all– finally truly knowing and taking control of exactly what and how much we are putting in our bodies. Here’s the gist: it’s just all about LOGGING THE ACCURATE AMOUNT OF FOOD. ![]() ![]() ![]() You can reach your goals! And I want you to stay motivated. Because nobody needs this macro-counting thing to be any HARDER than it already is. Ok, so first let’s understand what the big deal is about weighing your food raw vs cooked.
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