Working on the diet plan and I think what Im going to do to simplify is get averages by category of cals/macros to make it all easier to count
My thought process: the slight variations day to day don't really matter and dont really need to be tracked. So getting a baseline qty of X category of ingredient each day will yield an approximate average of that category
Basically, the divided dinner plate approach but applied broadly
then the only thing that needs to get tracked is stuff like sauces and beverages which is a much simpler task
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