There is some basic kitchen equipment required to participate in a metabolic balance® plan.
One thing is certain, when beginning metabolic balance® it is required that food portions are carefully weighed. That is part of the first rule of 8, “….Do not eat more than, less than or anything else that which is stated on your personal food list.” The that initial part of the plan is not called Strict part of Phase 2 for nothing.
I look at Phase 2 as the boot camp that whips the metabolism, if not our discipline, into shape. Building the foundation which will lead to success with the rest of the program. While it may seem unreasonable, I knew that I would not loose that stubborn 20 lbs. if I didn’t change something I was doing.
Getting used to weighing food
Once resigned that change needed to happen, I embraced weighing the food. It is easy to get attached to one’s scale. One metabolic balancer tells of traveling with her trusty scale. It’s more than portion control, the portions on a plan are scientifically determined based on one’s personal chemistry. Designed to help the metabolism perform to its optimum best.
Food Scale 101
A scale doesn’t have to cost a lot of money. I have heard of kitchen scales at the 99￠store. Mine was under $20 at a local discount department store. There are mechanical scales. I prefer the ease of a digital model.
I am going to share with you some easy tips to using the scale:
- Get one that toggles between grams and ounces. The meal plan comes in grams! <YIKES! I didn’t pay attention to the metric system lesson in 3rd grade!>
- Zero the scale with a plate on the platen: Put a plate on the scale. Turn it on.
- Press the units button to make sure it is set to grams, not ounces.
- Put food on the scale until the number of grams desired is reached.
- Weighing mixed vegetables: put a variety of cut up vegetables/lettuces until the desired grams is reached.
- Combine weights (Now we are getting fancy): Put protein on the scale. Do not remove the plate with the serving of protein from the scale. Zero the scale by pressing the on/off button. Add the appropriate amount of vegetables.
- Weights are to be done with uncooked/raw food: If you are weighing cooked protein subtract 25% of the amount it says on your plan. Add 25 grams if you are weighing frozen proteins.
- Learning portions: Zero a measuring cup. Put serving of dry legumes or wild rice in the cup. Note how much of the cup was filled. Next time you won’t have to weigh you can rely on the measurement. Spot checking the weight from time to time is good practice. (TIP: measure and cook several servings of legumes or rice in advance. Divide into portions and freeze until needed. No reason to reweigh after cooking.)
You won’t be weighing forever, in Phase 3 the focus is taken away from the scale allowing the inner signals to take over. However, spot checking food weights now and then is a good idea.
Share your kitchen scale with me! I would love to build a Pinterest montage of images with all of your scales. Contact Myra to learn more.
I am Myra and I am a a metabolic balance coach & a homeopath. If you like this post visit my other blog.
Photo Credit: Myra Nissen