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It's difficult to enter food when it is your recipe. But for lunch I made egg salad with avacado and olive oil mayo (1 tbs) and added Himilayian salt and fenugreek seed powder. Instead of bread I used romaine leaves. I also added olives. My favorite growing up was egg salad with olives in it!
Diet Calendar Entries for 09 August 2018:
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614 kcal
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Fat: 48.73g | Prot: 28.38g | Carb: 12.79g.
Breakfast: Coffee (Brewed From Grounds), Cream (Half & Half, Fat Free), spinach quiche. Lunch: Stop & Shop Romaine Hearts, Hellmann's Mayonnaise with Extra Virgin Olive Oil, Calavo Avocado, Lindsay Spanish Manzanilla Olives Pimiento Stuffed, Hard-Boiled Egg. Snacks/Other: Sports Research MCT Oil. more...
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2246 kcal
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Activities & Exercise:
Shopping - 3 hours, Resting - 13 hours, Sleeping - 8 hours. more...
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 Comments
you will learn soon, it took me time too, you have to enter each ingredient for separate
09 Aug 18 by member: keilin-4
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I make a recipe in my cook book then show portion sizes. when I want to enter it in my food diary I don't have to go and make the list again. it is held in the cookbook.
09 Aug 18 by member: baskington
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Olives in egg salad, I love that idea.
09 Aug 18 by member: BlueFront
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As Baskington mentioned checkout the Cookbook link and you can enter your own food and set portions. A lot easier than trying to guess how many onions or other bits are in a serving.
09 Aug 18 by member: 00Marx00
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When I put a recipe in the cookbook I count it as one serving because I don’t ever know how many people I will be serving it to. Then when I use it I just use 1/2, 1/4 whatever. No recalculation required. Less labor intensive.
09 Aug 18 by member: Kenna Morton
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Love me some egg salad! Not the olives though...
09 Aug 18 by member: CrashtestDawnie
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