Sometimes a new approach is very helpful, be it cyclist training or meal preparation. When it comes to the latter, my new approach is to weigh non-liquid foods, rather than measuring them by volume.

“One cup” of a vegetable can mean different things, depending on how large (or small) the pieces are. But who wants to stand there measuring pieces of chopped cauliflower to be sure that they’re a half-inch long? 

A good kitchen scale is very useful here. I bought mine years ago, when I was into soap-making. I needed a precise scale for measuring lye and oils/fats. Now this scale is really coming in handy. After all, I’ve got to watch the carbs. My A1c level crept up to 6! I’ll see a wellness coach in two weeks; and I hope I get some good pointers.