When I lived in Park Slope, Brooklyn, there was a red-sauce Italian joint whose portion recommendations for its family-style pastas were very flexible: "Feeds four yuppies — or two Italians." Meaning, they gave you one big bowl of pasta, and what you did with it was up to you. I used this strategy on a week of Blue Apron meals and found that by using the portion guidelines as just that — guidelines — I could get an extra bang for my buck and was none the hungrier.
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