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Painting by Jane Mount

I got a fantastic question from bright line eater Rachel Himes today. She writes:

“I was wondering if you have any tips or methods for calculating portions in mixed recipes. I have several recipes that would be BLE appropriate but am not sure how to calculate how much vegetables/protein/fat etc. I am getting per serving since they are all cooked together and sometimes the veggies lose a lot of volume in cooking.”

How have I not addressed this question yet? Thanks Rachel!

First of all, some recipes you’ll have to just give up on and emotionally let go of (like bright-line eating friendly cake for example). In general, I don’t try to adapt anything with more than a tiny bit of sweetener or flour, it just doesn’t lend itself well to BLE. But there are so many healthy and yummy recipes out there (check out my pinterest board for BLE meal inspiration) that are pretty close to BLE-compliant but just need a few tweaks and a little math.

When I find a recipe like that and I want to adapt it, here’s what I do:

  • Step 1: Remove any sugar or sweeteners from the ingredients list. 
  • Step 2: Break the ingredients list into BLE food categories.
  • Step 3: Re-Imagine the Dish and Simplify the Instructions
  • Step 4: Adjust the Quantities

To illustrate this process, I’ll use an example from Minimalist Baker, one of my favorite recipe sites.

Let’s say I wanted to adapt her dreamy looking Curry Roasted Vegetable & Lentil Kale Salad. That’s pretty darn BLE-friendly, the food categories are even all there.

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Step 1: Remove any sugar or sweeteners from the ingredients list.

  • This includes dates, agave, honey, fruit juice, stevia, you know the deal. Don’t even try to replace it, just get rid of it. We just don’t need it. I never miss it.
  • Sometimes there might be a small amount of flour in a recipe, but I don’t throw it out until I’ve considered whether it is necessary for binding or texture and whether there’s something else that could work instead.

Step 2: Break the ingredients list into BLE food categories

  • Without messing with any of the quantities, just break it down and see what you are looking at.

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I literally copy and paste ingredients lists from blogs into a document (in my case I do it right in a draft of a blog post) and just copy and paste items into their categories.

Like this:

Veggies:

  • 4 carrots, cut into bite-size pieces (~ 2 cups or 156 g)
  • 1 red bell pepper, sliced (~1 1/2 cups or 120 g)
  • 1 small head broccoli, chopped (~2 cups or 180 g)
  • 1 large bundle kale, stems removed, roughly chopped (~4 cups or 268 g)

Fats:

  • 2 Tbsp (30 ml) avocado or melted coconut oil, divided
Protein:
  • 3 Tbsp (45 g) tahini
  • 1 cup cooked (198 g) brown or green lentils*

Condiments:

  • Pinch each salt and pepper
  • 1 tsp curry powder (DIY or store-bought), divided
  • 2 Tbsp (30 ml) lemon juice
  • 1/2 tsp apple cider vinegar
  • 3-5 Tbsp (45-75 ml) water to thin
  • 2 Tbsp (30 g) green curry paste (DIY or store-bought)
  • 1 lemon, juiced (~30 ml or 2 Tbsp)
  • Pinch each salt and black pepper

Step 3: Re-Imagine the Dish and Simplify the Instructions

I’ve found that the specific, precise instructions in most recipes are unnecessary for us bright line eaters. What we are really mining for when we look for recipe inspiration are new and interesting flavors, so I always think about what preparation instructions I can simplify to make each component easier to make and measure separately.

I don’t even look at the instructions, I go off of the ingredients list and rely on my knowledge of basic cooking skills (like cooking lentils and sautéeing veggies). If I don’t know how to make something, I google it and find the easiest method.

When I look at this ingredients recipe for example, I see 4 parts:

  • Kale (bed of greens)
  • Roasted Veggies
  • Lentils
  • Dressing

My simplified instructions then would be:

  1. Roast the veggies with a measured amount of oil and spices
  2. Measure & mix the dressing in a small jar
  3. Massage kale w/ a little bit of the dressing, lemon juice, vinegar, & spices
  4. Cook lentils, add spices 
  5. Assemble plate

Step 4: Adjust the Quantities

  • Now that I have a vision of how to make this meal in a simpler way, I tinker with the quantities until they are compliant with my food plan. I adapt it for a single serving, and multiply that if I’m cooking for many. Like so:

Veggies:

  • 10 oz of the following:
    • Carrots
    • Red bell pepper
    • Broccoli
  • 3 oz kale, roughly chopped

Fats:

  • 1 tbsp melted coconut oil
Protein:
  • 1 tbsp tahini (1/2 protein)
  • 3 oz lentils (1/2 protein)

Then I would add in the condiments and flavorings, scaling down the original and guessing roughly how much to use. This process is pretty forgiving, I never know if it tastes like it is supposed to, but I always end up with delicious meal.

Some Tips & Tricks for Weighing Mixed Dishes

These are not official BLE-approved tricks, but these are things that I do which have made my life easier.

Weigh veggies raw & add a couple of ounces to account for cooking

Caution: BLE officially advises against this, we are supposed to weigh all veggies after cooking. I don’t do this very often, but for some dishes (especially batch cooking) it’s just easier this way. I haven’t had any problems with this, but please keep an eye on your saboteur. I don’t recommend this during the weight loss phase, but on maintenance it’s been totally fine for me.

For example, if I’m sautéing a bunch of veggies like onions, zucchini, broccoli, and peppers, I might weigh 12 oz raw instead of my normal 10. If I’m batch cooking, I’ll weigh multiple 12 oz bowls of veggies and add them to the pan, counting how many servings it will be when the dish is done.

When batch cooking, do the math ahead of time, know how many servings it will be, and then divide the final dish equally among that many containers. 

To return to Rachel’s question, this is how I divide a large mixed dish into a BLE portion size. For example, with this chili, I could weigh and combine 4 servings of beans and 4 servings of veggies together in a pot with spices and condiments, and then when it’s done cooking I just have to divide it into 4 equal sized tupperware containers and I know that each one is a perfectly sized BLE serving of protein and veggies.


Those are all of the tricks and tips I can think of at this moment.

In general, I would say that if a recipe is too difficult to adapt, it’s probably not worth making. Stick with things that are fairly simple and close to BLE proportions.

There is definitely a trade off – I’ve found that the more complex a recipe, the more potential it has to mess with my peace because my quantities get messed up and my mental food chatter starts up. There is a happy medium. At one point, I had to put up a bright line about making no more than 3 new recipes per week, because inevitably things can get confusing and mess with my bright lines for quantities.

If you have any plant-based recipes you’ve been wanting to adapt for BLE but aren’t sure how, send them my way! Link them in the comments or click the “Share a Recipe” button at the top of my website. I’d be happy to take a stab at them!

Hope that helps Rachel!

 

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