Friday, January 24, 2014

On calorie-counting

I'm going to say this once, and then hopefully I can get over it: counting calories sucks.  It just does, at least in my opinion.  It's tedious, and I really hate thinking that hard about every bite I take, every meal I plan, but honestly?  I probably should.  I realize, after the past few weeks, that I have gotten into some bad eating habits this past year, (i.e., too much sugar, too much cheese, not enough protein or veggies, etc.), and this calorie-counting business has actually reminded me why it's so important to eat healthfully!  (Hello . . . I feel SO much better already, and it's only been a few weeks!)

I'm really not following any kind of "diet," per se; rather, I'm trying to eat a 300 calorie breakfast, 400 calorie lunches and dinners, and then having 200 to 250 calories worth of snacks or treats.  My new job is largely sedentary, and I also realized I was still eating the same quantity of food I had been when I was running around after small children all day long . . . not healthy.  Retraining my brain to see smaller portion sizes will help in the long run, I'm sure!

Two tools I have found helpful have been the "My Net Diary" app, and Calorie Count.  (Honestly, "Calorie Count" has an app, too, but since I already know how to use My Net Diary, I figured, if it ain't broke, don't fix it, right?)  I really enjoy being able to plug in my list of ingredients, number of servings, and calculate a nutrition label for my homemade meals and snacks.  I then enter those stats into "My Net Diary," and I can track my freshly-made dinners as well as my portioned-out leftover lunches.  :)

Meal planning has actually been more fun lately, too -- I've discovered a plethora of recipes I've bookmarked over the years, but never tried!  Things like Butternut Squash, Caramelized Onion, and Spinach LasagnaCreamy, Light Macaroni and CheeseSausage and Peppers Baked ZitiMiddle Eastern Stuffed Cabbage RollsVegetarian Shepherd's Pie, and Roasted Spaghetti Squash with Sausage and Kale.  (Swap in veggie sausages a couple of times, there.)  And this week, possibly the most delicious meal I've made in a long time:

"Greek Frittata," with a side of "Potatoes with Lemon and Capers," both from Moosewood Restaurant Simple Suppers.  It has never occurred to me to add capers to roasted potatoes before, and it was sort of life-changing.  :)  Do it -- you'll thank me later.  The potatoes were simple enough, (roasted with olive oil, capers, salt, and pepper,) and then tossed with freshly-squeezed lemon juice and freshly-grated lemon zest hot from the oven.  Savory, lemony without being overly sour, and just massively flavorful in spite of the limited ingredient list.  I think I'll make them again this weekend for breakfast!  The frittata was also excellent, (and John's favorite part of the meal,) but the potatoes totally stole the show for me.

What do you enjoy adding to your roasted potatoes?

1 comment:

Eileen said...

Really, capers with roasted potatoes? I am definitely going to have to give that one a try. We usually make super simple roasted potatoes tossed with olive oil, salt, pepper, paprika or cayenne, and a little bit of mustard powder. Hope the calorie-counting doesn't drive you too crazy!