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order from the restaurant - THEN TAKE IT ALL HOME



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MISSRUTH
Posts: 3,273
2/19/13 9:10 A

I've personally always thought they never serve enough low-starch vegetables with meals you sit down and eat at a restaurant, to suit me. So taking it all "out" is a great idea. You get them to cook the entrees for you, and you get to choose what/how much to fix for your "sides". And you avoid the bread basket, plus the temptation of dessert.



PJANTO
Posts: 79
2/19/13 8:09 A

We sell lots of take out at the sit-down restaurant where I work. You still get the bread, just 2 pieces, not multiple baskets, and the salad or soup.

Not only are you not paying for drinks or splurging on a last minute impulse dessert, you can bulk up the meal with your own fresh veggies.

A restaurant entree can easily be divided into three reasonably sized dinner portions.

I think that's a great way to enjoy a meal from your favorite restaurant, without breaking the calorie bank!



POPSECRET
SparkPoints: (42,774)
Fitness Minutes: (47,214)
Posts: 1,523
2/18/13 12:49 P

I do this at Ruby Tuesday. I'll chose a meal that comes with unlimited salad bar....then just eat tons of salad and a few bits of the meal...then pack up the rest. :)



YOJULEZ
SparkPoints: (15,605)
Fitness Minutes: (120)
Posts: 2,171
2/18/13 11:28 A

That's a great idea, but isn't that pretty easy to just make at home instead? With the restaurant food, they might be adding extra salt and oil to it that adds to the calories. I'd imagine ordering it costs a lot more too.



JENNAYSAYHAY
Posts: 35
2/18/13 10:16 A

That's great! I've always heard, ask the waiter to box up half your meal before it even comes out. Saves calories for one. Also, saves money by having another meal using the leftovers. Keep it up!



BUMPS2
SparkPoints: (10,189)
Fitness Minutes: (4,677)
Posts: 200
2/18/13 12:57 A

I pre-ordered some skinless chicken on skewers and a appetizer of broiled steak strips. This resulted in about 6 meals for myself over several days. I was then able to weigh portions before eating each meal and add side dishes like a half of a small avacado. THAT WAS GREAT PORTION CONTROL.



 
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