SP Premium


Really Resenting Counting Everything

Tuesday, January 04, 2011

Last night I had a mini-meltdown about having to count and calculate everything. I was making something called Kona chicken out of the gluten free cookbook. One thing I have found in most GF recipes is that while they are gluten free, they are definitely not low calorie. This one, for example, called for pouring melted butter over the chicken before baking. Hhhmmm…

I had to make a lot of substitutions, so I couldn’t rely on the calorie count in the recipe. It was 6 servings, and called for one egg to hold the coconut on at the end. I used an egg white instead. And frozen OJ concentrate. I measured what I used but then ended up with much more than I needed. How to count that?!?

Skipping the melted butter and spraying it all with Pam before popping it in the oven, I then turned to my computer to attempt to count it all properly while it baked. Brown rice and a stir-fry of onions and broccoli and spices accompanied the meal. That all was relatively easy to count, but breaking the chicken down into its component parts was a pain.

After dinner, I was trying to read and instead ended up stewing on how must I resent having to try to count every little thing. It’s getting pretty exhausting. After doing this for over a year and seeing so little results, I resenting the effort I have to put into this. And after having the doctor review my food printouts for a couple of weeks, I’m next planning to go to a registered dietitian for any additional advice she can provide.

But really, this morning, I’m not sure how much longer I can do this without making myself crazy. You can’t NOT count it all, because those microscopic bits of this and that which most good cooks throw in add up, and I’ve found they can mean the difference of a couple of hundred calories a day.

This morning my plan is to search out some articles or inspiration on Spark to get me over the resentment, because this chef is really not a happy camper today!

Share This Post With Others
Member Comments About This Blog Post
  • no profile photo CD8576432
    I find the same is true for me. By the time I figure out how I can get all my nutrients in and stay within my calorie range, I am too exhausted to prepare the food!
    The truth is we all eat about 21 of the same meals every month. If we take a few minutes to enter a recipe each day, by the end of 3 weeks we will have entered the most common recipes we use.
    Is there a gluten free team at sp? the other members may have calculated some of your favorite recipes already, making it a little easier to track.
    Much success to you on your getting healthy journey!
    3337 days ago
    My mom is a celiac and I have found that you're right. GF recipes are GF but some of them are not good for you. Hang in there.
    3337 days ago
    I agree with you 100% I have found an excellent book that I, being a fussy eater, recommend highly. I have severe hypothyroidism and this book has truly helped me. It is called A Taste of Home- Guilt Free Cooking. Absolutely love it because it gives all the needed nutritional info.
    3337 days ago

    Comment edited on: 1/4/2011 11:00:33 AM
    I can sympathize! I just took a few weeks off of counting everything and now weigh 6 lbs more. So back to counting, but no complicated receipes that I have not already added and saved as a favorite for a couple weeks. Just not into the effort.
    3337 days ago
  • Add Your Comment to the Blog Post

    Log in to post a comment

    Disclaimer: Weight loss results will vary from person to person. No individual result should be seen as a typical result of following the SparkPeople program.