Hi! Longtime lurker here.
I’ve recently lost 30lbs (225 to 195), and I’ve found that I’ve been plateaued for the last month.
I’m 99% positive it’s because now that I’m at a lower weight, my caloric intake needs to be lower than it was in order to keep losing. But I’m struggling to find a way to accurately track recipes in MFP. Currently I think I’m eating around 1700/day for a .5lb per week loss, with a reduced sodium intake of 1500mg due to a neurological condition I have.
The problem is that I don’t cook with real recipes per say. My grandmother taught me how to eyeball and use smell, consistency, and taste to determine if something needed more or less of a certain ingredient. I’m just good at putting different foods together to make something taste good, so if I’m making a balsamic sauce, I’ll add the amount of vinegar needed until it reduces right. I rarely make the same dish twice.
Also, because I’m on a low sodium diet, I sub in other flavors (onion, garlic, tomato) to make up for the loss of flavor depth that salt usually provides. I don’t use salt substitutes as I can’t take in extra potassium. This is usually “as needed,” but the issue is these foods provide more calories than salt does, and I’m not quite sure how to go about entering it into MFP.
Does anyone do a lot of from-scratch cooking and use their own methods for tracking the calories in a dish? If so, I’d love to hear your tips!!
Thank you!
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