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Old 08-12-2010, 09:12 AM   #251
Greg Privitera
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Re: Cfcc Bccc 2010

Sara, it doesn't really matter. Just guess and it will all even out at the end.
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Old 08-12-2010, 09:14 AM   #252
Caitlin Slattery
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Re: Cfcc Bccc 2010

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Originally Posted by Anahi Baca View Post
I am not 100% sure about the accuracy of my last meal. I made turkey chili and knew how much was in the total, but when it came to eating it, I had a hard time figuring out how much was in each serving. Does anyone have any tips for doing this?
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Originally Posted by Sara Studebaker View Post
Also: I want to second Anahi's question--when i cook from a recipe, i know what i put in the whole thing, but when it comes to dividing out individual servings it's hard to eyeball how much i ACTUALLY ate of each thing. I usually round up because i am neurotic. but frankly it's a guessing game. any suggestions?
Not sure if this will help, but this is what I do.

1) Take total stats for all ingredients and add up.
Example: 2/3 pound shrimp: PRO: 63,CHO: 12,FAT: 15
1 cup kale: 2,7,0
olive oil: 0,0,3
1 red pepper:1,7,0
total: 66, 26, 18

Then, you take the total amount and divide into equal portions. I don't have a scale, so I use measuring cups. Then I have "servings" of a meal that I know the macros for. You can divide into "servings" based on stats you are trying to hit, or how many meals you want it to make. For example, diving the above meal into 2 or 3 portions would work for me. I went with 2, because 33g pro, 13g cho, 9g fat is a good amount for a meal that I can still add to.

The key is dividing into servings BEFORE you start eating. Knowing the exact size of the serving is not as important as knowing the Pro/Cho/Fat make up I think.
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Old 08-12-2010, 09:14 AM   #253
Caitlin Slattery
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Re: Cfcc Bccc 2010

Or just guess.
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Old 08-12-2010, 10:02 AM   #254
Mary Jo Bergbauer
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Re: Cfcc Bccc 2010

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Originally Posted by Rosemary Mackintosh View Post
Wednesday August 11

(It's been a whole month since my last Diet Coke -- woo hoo!)
Congrats - big accomplishment. I have succeeded in not having any sugar in my coffee for 2 weeks.
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Old 08-12-2010, 10:04 AM   #255
Mary Jo Bergbauer
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Re: Cfcc Bccc 2010

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Originally Posted by Erin Davidson View Post
Hey there, MJ.

If you can stand it, see if you can take out the strawberries in the protein shake. Your shake post workout should be just protein if you can help it. Otherwise... great looking meals! Keep it up!
Will do. Thanks.
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Old 08-12-2010, 10:47 AM   #256
Meghan Reid
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Re: Cfcc Bccc 2010

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Originally Posted by Mary Jo Bergbauer View Post
Congrats - big accomplishment. I have succeeded in not having any sugar in my coffee for 2 weeks.
Wooohoo! The first few weeks of no sugar are the worst ever.
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Old 08-12-2010, 11:33 AM   #257
Anahi Baca
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Re: Cfcc Bccc 2010

Quote:
Originally Posted by Caitlin Slattery View Post
Not sure if this will help, but this is what I do.

1) Take total stats for all ingredients and add up.
Example: 2/3 pound shrimp: PRO: 63,CHO: 12,FAT: 15
1 cup kale: 2,7,0
olive oil: 0,0,3
1 red pepper:1,7,0
total: 66, 26, 18

Then, you take the total amount and divide into equal portions. I don't have a scale, so I use measuring cups. Then I have "servings" of a meal that I know the macros for. You can divide into "servings" based on stats you are trying to hit, or how many meals you want it to make. For example, diving the above meal into 2 or 3 portions would work for me. I went with 2, because 33g pro, 13g cho, 9g fat is a good amount for a meal that I can still add to.

The key is dividing into servings BEFORE you start eating. Knowing the exact size of the serving is not as important as knowing the Pro/Cho/Fat make up I think.
The problem is that I cook for other people, and if we are all eating the food, I can't keep track of how much I ate. It won't just work out in the end. Plus, I make large pots of things, so it would take a long time to measure servings out if I wanted to do so. For example, last night I made turkey chili with a 40oz pack of ground turkey.

The other thing I am realizing is that I am going to have to stop eating eggs like I do. The fat really adds up and I end up going over when I eat them. Boooooo!!!!!!
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Old 08-12-2010, 03:06 PM   #258
Anthony Kasandrinos
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Re: Cfcc Bccc 2010

Here is my day 4

http://fitday.com/fitness/PublicJour...=kasandrinosag

Cal 1,935
PRO 146G (+1)
CARBS 181G (+11)
FAT 76G (+1)


Well, I was pretty much dead on except for the Carbs. That watermelon at lunch was about 50 grams so it kind of threw off the second part of the day. Should not have had so much. Overall, I felt great all day but it is only 6PM and I am done eating for the day......
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Old 08-12-2010, 05:36 PM   #259
Sydney Solow
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Re: Cfcc Bccc 2010

Feeling very wiped out today...

http://fitday.com/fitness/PublicJour...er=sydneysolow

Protein: 114 + 30 (pre and post) = 144 (+36)
Carbs: 129 (+9)
Fat: 65 (+11)
Calories: 1,528 (+130)

Activity: Crossfit, Sumo Deadlifts

I think the Raspberry Cheese Croissant from Au Bon Pain did me in today. I was just so hungry and it looked so good...

Planning on a good long night's sleep and a fresh start tomorrow. Hopefully I will have found my will power by morning.
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Old 08-12-2010, 05:40 PM   #260
Arrus Farmer
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Re: Cfcc Bccc 2010

Day 4 of 30

Felt a little tired today showed in the WOD as well. I tried to pick up my fats and over did it at lunch eating almost 1000 calories. I think it weighed me down for the rest of the day. I won't sacrifice daily balance for getting my fat goal going forward.

Here's what I ate on the day:
Cals: 2308
Fat: 110 g (bullseye)
Cholesterol: 777 mg
Sodium: 1305 mg
Carbs: 131 g (-9g)
Sugars: 26 g
Fiber: 15 g
Protein: 226 g (-24g)
Read more: http://www.livestrong.com/myplate/#ixzz0wRPXRbgs

And as has become tradition dinner pic: Blanched Asparagus topped with a pair of poached eggs, some home made pesto and a smattering of beets for some sweetness MmmMmm Good. (373Cal, 25F, 12Cho, 25P)
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