Staying On Target While Traveling
Saturday, February 01, 2014
Iíve been out of town since Friday morning. Becky and I took a quick trip over to Atlanta to meet up with friends. I was a bit concerned that we would not be able to maintain our dietary goals while on the road but we did.
On the way over I had an Asian salad at Chick-fil-a, quite tasty and satisfying. I just used half the packet of dressing. To drink, I chose the home made lemonade made with Splenda. Quite a nice treat. (the lemonaid.)
A highlight of the trip was dinner with friends at a wonderful seafood restaurant in Atlanta, McCormick & Schmickís. For my entre I selected the 6 oz Atlantic Salmon stuffed with crab meat. The dish was broiled and finished with a wine, lemon and butter reduction. On the side was a half cup of mashed potatoes that had been slightly browned on top, whole green beans and carrot spears just a bit past the al dente stage and finished with a bit of butter. It was simple, exquisite and quite delicious. No wine or bread, we had water with the meal. Conversation around the table with friends was great and continued in the lobby of our hotel after dinner. Great friends, great food, who could ask for more?
For breakfast this morning there was a continental breakfast at the hotel where we were staying. I had scrambled eggs, most probably made from egg beaters, one sausage patty and a 6 oz Light & Fit nonfat peach yogurt and coffee.
Then lunch at Cracker Barrel: Meatloaf, green beans, carrots, cucumber & tomato salad Ė water to drink.
We made it back to Birmingham this afternoon and just snacked on raw veggies with a Hidden Valley Ranch dip made with fat free yogurt. To drink, believe it or not, Cafe Con Leche made with decaffeinated espresso, nonfat half & half with Splenda. (Cafe Con Leche is the Cuban version of Cafe au lait.)
It was a nice break to get away and relax. And as I said earlier we stayed on track with our diet.