Ok, I know the SW literature says that there is no need to weigh out portions and to simply stop eating when you are full. There are a couple of problems with this for me:
a) I find it very difficult to tell from dry ingredients (eg rice/pasta) how big the cooked portion will be
b) I tend to eat everything on my plate. If I've served myself (say) 50g of pasta, I'll eat that and be satisfied but if I've served myself twice that amount, I won't stop until I've eaten all of it.
c) It takes me a while to realize I'm full. Often by the time, I'm 'full' I'm actually overfull if you see what I mean?
It would be much easier for me to weigh out dry ingredients, know that what I've cooked is an appropriate portion and be able to eat without wondering if I'm overdoing it. So, can anyone tell me what constitutes an appropriate portion of pasta and rice? Dry weight ideally so I can weigh before I start cooking to reduce waste.