Back in college, when I had a stint as a human garbage disposal and ate more or less everything in sight, there came a time when counting calories became a necessary evil.
I don’t care what anyone says- counting calories does help you drop pounds.
And also prevents you from hitting late-night dining hall fare of fries and chicken tenders every night.
After diligently counting my calories for about 6 months, I dropped the habit since I had pretty much memorized the nutritional stats of all of my favorite foods and haven’t picked it up in earnest since.
That’s why you never see me analyzing the nutritional stats on my recipes.
That and because it’s a complete pain in the ass.
But since I made yet another mac ‘n cheese dish the other day, I figured it might be interesting to see what kind of stats I’m actually cramming down my piehole these days.
Because let’s be honest with each other: that doesn’t actually look very light.
I plugged in my ingredients exactly (except that there was no corn/quinoa macaroni option, so I opted for whole grain mac) and an honest serving size and here’s what the analyzer spit back at me:
More than 21 grams of protein, less than 300 calories and not an insane amount of fat per serving?? PLUS, it has 250% of your RDA of Vitamin A, a good amount of Vitamins B-6, B-12 and C, and enough manganese and selenium to knock a horse on its ass.
Damn, I’m good.
Go ahead and make this.
You can even have 2 servings. Your arteries won’t mind.