Olive oil

How much is too much to cook with? We just bought the gadget that spirals your squash/zucchini /cucumbers and we're trying some recipes. A little booklet came with it and one recipe calls for 1/4 cup of olive oil,  garlga, and parmesan and then you top with your chicken. Is that ok?

Olive oil is a healthy fat. Don't be afraid of using it 

I understand the healthy/unhealthy fact difference.  My issue is always the healthy fat always comes with a calorie penalty that I have a hard time with.  As I near maintenance its not as big of an issue but if you still trying to lose a lot, how do you reconsile that?  Just curous, it one of those things that I wonder about.

If you keep your protein up and your carbs super-low, the total amount of dietary fat will take care of itself.  

Olive oil - even if it adds extra calories - isn't going to make you fat or keep you fat.  But all that bread you use to sop it up, or the pasta you throw it on - that will pile the pounds on! 

Thanks.  Don't do the pasta or bread any longer.  I use it but primarily to make dressings and occasionally sauté something.

you worry about the calories in fats but not the calories in alcohol you drink? 

I'm 5# from goal.  I'm doing something right. Yes I worry about everything, but I'm not going to stop living.  I'm no different than any other 195# pound person.  My loss has slowed obviously and I didn't drink that amount when I was in rapid weight loss mode.  On the days I drink it equals a snack which I skip.  

We don't do bread or pasta. We used zucchini /squash as the noodles.

I don't worry about healthy fats in my diet - my RNY still takes care of it 11 years after surgery.  Of course I don't often eat fried food per se, but I do use olive oil with balsamic vinegar as a salad dressing etc ...

depends on the surgery you had - and how much of how much of the squash/zucchini you going to use. 

1/4 cup is app. 4 Tbs. - i typically start with 1-2 Tbs - then add if needed.