Do You Count Calories?

My thoughts on that + 2 recipes 🌱

Let’s get something out of the way. I’m not one of those people who religiously logs every bite of food into an app. No silent war with MyFitnessPal. No stress over hitting exactly 2,043 calories before 8 PM.

I don’t count calories. Not day to day. Not week to week. I don’t whip out a kitchen scale before dinner and I’ve never once looked at a bowl of oats and thought hmm how much does this really weigh.

But.

About once every four months I still commit to it. I track everything I eat in a day. Every sprinkle of hemp seed. Every sip of soy milk. Every spoonful of hummus straight out of the fridge.

Why? Because I’m curious.

Not obsessed. Not aiming for perfection. Just curious to know how I’m fueling my body without overthinking it every day.

Turns out I’m almost always right in the sweet spot. Enough protein. Enough fiber. Enough calories to keep me lifting heavy and feeling good. That one day gives me a checkpoint. A little thumbs up. A reassurance that I’m on track without needing to micromanage every plate of food.

And then I close the app and get back to real life.

So what do I focus on?

Two things. Fiber and protein. That’s it. That’s the filter I use when I make meals.

Not carbs. Not fats. Not macros or keto ratios or whatever’s trending this month on TikTok.

Just fiber and protein.

Because when those two are solid the rest usually falls into place.

Fiber makes you feel full for longer. It keeps blood sugar stable. It feeds your gut bacteria so your digestion runs smoother than a jazz playlist on a rainy Tuesday. It’s linked to reduced risk of heart disease type 2 diabetes and even some cancers.

Protein helps muscles grow and repair. It supports recovery after workouts. It also makes meals feel satisfying which means I’m not standing in the kitchen an hour later hunting for a snack I didn’t actually need.

They’re the tag team. The real MVPs.

Why I don’t count calories

There’s a fine line between being mindful about food and becoming obsessive. For a lot of people that line gets blurry the moment numbers get involved.

Yes, calories are a measure of energy. But they don’t tell you how satisfied you feel. They don’t show how balanced your hormones are or whether your mood is stable. They don’t account for cravings or stress or why you’re standing in front of the fridge at 9 PM looking for something comforting.

For many people counting calories starts with good intentions and ends in a cycle of guilt and control. It can trigger disordered eating patterns. Restriction. Fear around food. And a total disconnection from what your body actually needs.

I’ve been there.
So now I do it differently.

I check in maybe once every few months by tracking a full day. Not to control it. Just to see roughly how I’m fueling myself. The rest of the time I keep it simple.

I focus on fiber and protein.
I eat foods that keep me full.
I eat meals that support my workouts.
I stop when I’m full and eat when I’m hungry.

That balance works. It’s sustainable. It gives me energy. It keeps food enjoyable instead of stressful.

And most importantly, it keeps me connected to my body instead of a number on a screen.

High fiber foods I actually eat

• Black beans

• Lentils

• Chickpeas

• Oats

• Avocados

• Chia seeds

• Flaxseeds

• Sweet potatoes

• Broccoli

• Quinoa

High protein foods that don’t suck

• Tofu

• Tempeh

• Soy milk

• Lentils

• Edamame

• Seitan

• Chickpeas

• Hemp seeds

• Vegan protein powder

• Peanut butter

Want proof this works on a plate?

Here are four of my recent favorite recipes loaded with fiber and protein

Harissa Chickpeas with Turmeric Rice
Spicy creamy chickpeas on golden turmeric rice. Pure comfort with a kick

One-Pot Mexican Style Beans
Smoky hearty and made in one pan. Minimal effort big flavor

Tofu Ground Beef Gnocchi
A cozy bowl of plant-based protein and pillowy gnocchi. Surprisingly addictive

Lentil and Hummus Bowl
Earthy lentils creamy hummus crunchy veg. Simple fresh and perfect for lunch

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100k on Instagram what the actual hell

Somehow one hundred thousand of you are following along over on Instagram.
That’s wild.
I started sharing food because I loved it.
Now it’s turned into this little corner of the internet filled with chickpeas, chili oil and tons of hummus.

Thanks for being here!

Here’s to the next 100k!
And more fiber obviously :)

Now, here’s the free recipe for this week. Enjoy and see you all next week.

Black Bean Chili with Cilantro Lime Rice

This one is fiber-packed protein-rich and cozy as hell.

For the chili
1 tablespoon olive oil
1 onion finely chopped
3 garlic cloves minced
1 red bell pepper diced
1 carrot halved and sliced
1 teaspoon ground cumin
1 teaspoon smoked paprika
½ teaspoon chili flakes optional
1 can diced tomatoes 400 g
2 cans black beans drained and rinsed
150 ml vegetable broth
1 tablespoon tomato paste
Salt and pepper to taste
Juice of half a lime

For the cilantro lime rice
150 g basmati rice
Zest and juice of 1 lime
Handful of fresh cilantro chopped
Pinch of salt

Optional toppings
Sliced avocado
Plant-based yogurt or sour cream
Extra cilantro
Jalapeño or red chili slices
Nacho chips

Instructions

1. Cook the rice. Stir in lime zest juice chopped cilantro and salt. Set aside

2. Heat olive oil. Sauté onion for 2 minutes

3. Add garlic bell pepper and carrot. Cook 5 minutes

4. Add cumin smoked paprika chili flakes. Cook 1 minute

5. Stir in tomatoes tomato paste black beans and broth

6. Simmer on low for 20 minutes

7. Add lime juice. Season with salt and pepper

8. Serve with rice and toppings