View allAll Photos Tagged portioncontrol
I just found the new "100 Calorie" Edy's Sorbet and Yogurt Swirl Cups. YUM! They are good!
I'm eating the peach one here. I recommend them!
Now they just need to make one in Pumpkin. :P
I just found the new "100 Calorie" Edy's Sorbet and Yogurt Swirl Cups. YUM! They are good!
I'm eating the peach one here. I recommend them!
Now they just need to make one in Pumpkin. :P
rcpuniversity.com/rcpblog/?p=1068
Save money on high cost foods with digital portioning. Dishwasher-safe removable stainless steel platform, selectable units in fractions, decimals or grams. Quick push-button tare/zero weighs contents, not the container.
rcpuniversity.com/rcpblog/?p=1068
High performance digital scales from RCP with large platform, rubber bumpers and count feature for commercial kitchens
So I've been watching those of you participating in 'Accountability Wednesday' and I've been inspired. At first I kept thinking 'What's the big deal? It's just a number.'
And then I got on the scale.
Ouch.
It's obviously been quite some time since I've been on a scale myself and while I still do believe that it's just a number and is really not a good indicator of health, I'm not happy with this number.
I actually eat pretty well. I'm hypoglycemic. I was diagnosed about 4 years ago and I've changed my diet quite a bit since then. There is no high fructose corn syrup in my house. All grains are whole ones. I could go on. To make a long story short, I've come to the realization in the last couple of weeks that what I eat isn't the problem, it's how much. Portion control? We don't haz it.
So that's what I'm working on. In addition to my usual checking of labels and reading ingredients on a regular basis I'm also paying more attention to serving sizes and trying to stick with them.
I'm also working on incorporating exercise into my life again too. I've finally found a yoga studio that works with my schedule and budget and I've been going once a week but hope to up it to twice sooner than later. Considering I have a desk job, that's an essential change in more ways than one.
Those two things should help, right?
P.S. It was really hard to upload this without obscuring that number. Does telling you I'm 5'11" make it better? I guess it just makes me feel better...
P.P.S. My chiropractor commented on my socks today. Yes I did make them that way. :)
ProBar Systems manufactures the ultimate liquor dispensing system. ProBar Systems brings the most reliable liquor dispensing technology and the latest in touch screen electronics to your bar and restaurant operation.
see website for more details:
rcpuniversity.com/rcpblog/?p=1068
Save money on high cost foods with digital portioning. Dishwasher-safe removable stainless steel platform, selectable units in fractions, decimals or grams. Quick push-button tare/zero weighs contents, not the container.
Third Mind Records (1983)
First press on Third Mind. Obtained this in a trade I did with a gentleman from The Netherlands. Traded my L'Archange Enflamme compilation tape. Very good trade!
Classic Industrial/Synth.
I adore cold sausages....
The zucchini slice was adapted from this recipe
www.taste.com.au/recipes/5546/zucchini+slice
I added sliced marinated artichokes to the basic mix - delicious!
Eating outside food not only causes weight gain, high cholesterol and sugar but can also cause severe infections. Stick to home-made local and fresh food.
Get more healthy tips on nutrition from ManjariWellness.
Aim — To come up with a packaging solution that solves a problem I always seem to face, cooking too much and therefore wasting spaghetti.
(Brief set on my degree course).
Result — A hexagonal prism separating the spaghetti into six individual serving sizes. The idea being the packaging can then be kept, refilled and used again and again.
More of my work available on my site here — www.nealfletcher.co.uk