Have you ever wondered how to portion out your recipes and create serving sizes? Here are three quick methods you can use to make your life easier!
#1 The Kitchen Scale Method:
Whether digital or not this is by far the most accurate and my most preferred method. The digital kitchen scale that I use, I’ve been using for over 5 years. Its great quality, only $25 shipped, and small enough to take with me on the go. If you want to check it out or purchase it, you can do so by clicking here.
To portion out your recipes and create your servings with it, what you’re going to first want to do is to take out something to store your recipe in – a plate, bowl, or whatever else you have that can fit your entire recipe into or onto it. My preference is to use something that I can store the recipe in and then just take servings out as I need them thus saving me some time on clean up. If you’re on the go a lot then you’ll want to use multiple containers and just portion it out all at once!
How do you use your kitchen scale? Easy! For example, lets say we have a set of pancakes we want to portion out, the first thing I would do is place my container onto the kitchen scale. I can see from the scale that my container weighs 36 grams. With the kitchen scale that I use, you can tare the weight which just means to bring it back to 0 but if you don’t have that option on yours then you’ll want to write down the total weight of the container which you’ll subtract off the total. Now I place the pancakes into the container to get my total weight. You have grams and ounces – I like using grams since it makes dividing into it a bit easier but you can use ounces too. Here lets say the whole recipe weighs 229 grams and today I want to make this recipe into 2 servings so I would divide 229 by 2 getting a total of 114.5 grams. Last take out a plate, tare it, and put your serving size weight onto that plate, it’s as simple as that.
#2 The Eye Method:
Using your eyes to portion out your recipe is obviously not as accurate but if you don’t have a kitchen scale then it’s going to be more than likely your next best option.
All you do for this method is, for example, if you’re portioning out a chili you would line up whatever you’re going to store your servings in and portion it out to eye level. Start by pouring a small amount into each one and then slowly distribute the rest until nothing is left. Don’t worry, it’s a lot quicker than it sounds. If the recipe isn’t one you can pour, like pancakes then all you would do is just take however many pancakes you have and compare them. If you want 2 servings and the pancakes aren’t all the same size then you would cut one pancake to compensate for that. To portion out something you cut like a cheesecake, bars, pie, and so on, all you have to do is attempt to cut each piece the same size.
#3 The Weight Guessing Method:
Last, if you don’t have a kitchen scale, are bad with your eyes, or want some reassurance that you accurately portioned out your recipe with your eyes then you can use this method. When I don’t have a scale available I will personally use this in combination with the eye method to maximize my accuracy.
Take out whatever you’re storing your servings in, start with one portion, and then like the eye method slowly distribute your mix, pieces, pancakes, or whatever you made until each serving seems to be the same weight by hand.
Just remember that at the end the of day if it is you eating the entire recipe over the course of the week or a few days, you’re still going to get all of the calories/macros for that recipe in either way so don’t stress out too much. It’s all about creating a healthy lifestyle!