Poured oil

Olive oil is a good fat, and extra virgin olive oil is my main oil. The trap is the pour.

Straight from the bottle, there's no telling how much goes in. A generous glug into a hot pan doesn't look like much. But 50 g of oil carries 7 g of saturated fat, from the "healthy" oil alone, before anything else on the plate.

So I weigh it. Pan on the scale, zero it, pour. It takes a few seconds, and it changed how I see oil. Not bad, not good. Just counted.

The funny part is that weighing didn't always mean using less. On days when I'm short on calories, a weighed amount of olive oil over a grain base is exactly how I make the day add up.

Weighing works both ways. That's the point.