Calculating Recipes

[Moretta]

In the Induction Phase, when we whip up a recipe can we just account for the total net carbs per serving and add it to the total carbs for that day?

Or, should we be calculating each ingredient separately.

Thanks.

[josephina]

It depends on what you are calculating. If you want to keep an eye on your percentages, you will need to enter it into fitday seperately.

[liv]

With things I make often I use fitday to calculate the recipe, write down the totals (for fat, protein, carbs and calories) and then make a NEW CUSTOM FOOD item entry so that next time I eat it I can just use that. Easier that way.

[Kansas Deb]

Sparks Recipes is a great place to enter your recipes. It gives you the nutrition info in the form of a nutrition label. You can save your fav recipes in you Sparks recipe box for future reference. You can print them off too.

[Moretta]

How about if its one of our recipes that I found on this forum and it gives me the total net carbs per serving?

Do I still have to enter each ingredient in the program?

For example, Revolution Rolls has 0.8 net carbs per 1 serving and .25 oz of cheese. I did account for the cheese because induction allows only 3-4 oz per day. Also, I accounted .8 towards my carbs intake for the day.

Did I do this right?

Thanks.

[Kansas Deb]

If it is a recipe that you want to put in the custom foods list you just click on new custom foods, enter the name of the food/recipe, in this case Oopsie Rolls, then enter the values.

[Elizellen]

When I used the online fitday I tended to do as Liv suggested with dishes I intended to make again - went to an unused old day at fitday and entered all of the ingredients for the whole recipe then make a note of all the nutrition info.
I even made a note of all the vitamins/minerals (see the reports section for this) as I like to see if I am achieving my RDA for these.

Then I opened a new window and went to the current date and started a new custom food entry saying how many servings the whole recipe makes and copied all the info into the correct boxes than saved it.

So when I ate one serving of it I could just enter it with one click and amend the serving size to however much/many I ate.

Now I have the pc version it allows me to ad a whole recipe as a custom entry and do it quickly by drag/dropping the ingredients into the box before saving it as 'so many servings'.

However if you are not intending to make it as a regular menu item you could just work out how much of each ingredient was in the serving you ate.

BTW as things like cream cheese will have different carb counts depending on brands I dont take the counts someone else posts as being 'gospel' but always add the nutrition for my particular food item from the label.

The cream cheese I buy has half the carbs of Philadelphia, and the mayo I use has 1/4 of the carbs as Hellmans, so using someone else's calulations would be way out for dishes using them.

[Zarabelle]

I think the only way you can be completely sure is to input the individual items in to a program such as fitday. I also have fitday pc (it's just $30 and worth the money IMHO).

This morning, I inputed a mock flax danish by ingredients and it came out at 4 net carbs which is higher than other places I have seen it listed. I was also surprised how high another recipe was in contrast to what I thought it would be.

You only have to do it once and then it will be a one click entry in the future.

Zx

[bythree]

I always figure out the carbs the first time I make anything. I've found a lot of the times the carbs posted aren't correct. Also you may not be using the exact ingredients they're using.

[valarie.jenkins]

Hi,


I was just wondering what is the challenge youre doing?