Yes, after roughly 18 months of self-taught renal diet cooking it becomes routine. I still have the scale out and use it most days, same with measuring cups etc. Over time I have searched for and found options for some prepared foods (e.g. tortellini, plain thin-crust cheese pizza, for example, at Lidl) that stay within the allowed sodium and potassium perimeters. I have always cooked from scratch, the few canned ingredients like beans or tomatoes are off the menu anyway, so fresh or frozen veggies, lots of suitable fruit, small servings of lean meat or salmon 2 - 3 times / week, and so on.
Husband's eGfr even went up slightly between the last 6 months interval checks, and holding steady. But the initial frustration regarding guidelines was quite real. And so is the almost total ban of potatoes!!!