🍱 The single most important tool in my kitchen is my digital scales. The thing is I have been focusing on measuring the ingredients that go into a meal. Portion control has been left to my hungry eye. Today the penny dropped and I will be measuring the amount on my plate.

  • Keep the carbs around 180-200g.
  • If a sauce is involved go up to 300g.
  • If a meat/chicken/fish is involved aim for 100-120g. Top up with the vegetables to reach the 500g mark.

I am also really looking forward to meal prepping. It totally is a sensible default.