If there is justice in this world, then some calories really shouldn’t count.
If they have to count, well then they should be on a big, huge, discount.
I am talking about food preparation -tasting calories:
If you are frugal, (I hope you are, this is definitely the place for you if you are, or striving to be. no shaming frugal here, mes amis, au contraire!), anyway. should you be a frugal being, then food preparation is a thing at your home.
I mean- I don’t eat out, or order in, and since I am a class A introvert if you add the vegan part too-well that’s a bundle of reasons to cook your own food from scratch.
Preparing your own food all the time has the greatest advantages:
#1: You know exactly what ingredients are in your meal– take out the guessing game, or the lame: “excuse me, are you sure this buttery croissant is vegan?” thing.
#2: you know exactly how clean and fresh the ingredients you used were, and how clean your kitchen is.
No guessing here either and I’ve had some horrible experiences at restaurants, but I think I’d rather move on. it’s in everyone’s interest.
#3: You can cater to your precise taste.
Be your own personal chef. yep I know it sounds good, there’s only that tiny bit about learning to cook like a chef, but don’t bother me with little details.
#4: If you are an introvert- well then, no need to explain the benefits of eating at home, right?
All that time was spent on anxiety. not necessary.
#5: frugal, anyone?
#6: cooking is an art, learn to experiment!
frying, baking, steaming, with condiments, with none, with salt &pepper only, with herbs, with or without oil, you get the picture.
But there’s a little thing that is on the cons side.
When you cook, you need to taste while preparing, otherwise, the result might, well, surprise you and not in a positive sense of surprise.
Sure, there probably are people that can get away with preparing the most delicious meals without tasting them.
actually- I’m not absolutely sure these people exist.
Anyway- I know some people can taste the food they prepare and feel satiated thus skipping the next meal (“oh I already tasted the food, thanks!)
If I like what I prepare while tasting, I anticipate the part where I sit down and properly eat it as a meal.
If I don’t like it while preparing it- then I try to fix it right then and there, and then I can’t wait to sit down and eat it to check if I succeeded in fixing it or not.
#Here is one of my experiments- pasta with green lentilsauce+nutritinal yeast performing as parmesan.
If you prepare your food on a daily basis, these calories from all the tasting can become quite a thing.
By the way- many times overlooked –
I started using “myfitnesspal” a while ago, (here is a link to why and how) –I started checking my macros-fact-based information on my diet! ,
And exactly how am I supposed to log those tasting samples?? “1 tbsp of lentil soup? “” 1 scoop of pasta sauce?”
So I don’t log it on, which is kind of like cheating, on yourself, which is kind of, well, lame.
I can’t see why it is fair to count those tasting calories the same way you would regular food calories.
I suggest that these calories should be seen as work-related deductible expenses.
the same way you deduct those expenses from your income, seeing as these are directly related to generating your income- meaning that you pay fewer taxes on your income, the same rule should apply here, and you should not weigh the calories that were spent to generate the food you prepared.
It only makes sense in my opinion.
Enjoy- the cooliflower.