Fast and Easy Classic No Bake Cookies

One pan, simple ingredients, no oven necessary. These classic no bake cookies are a fast and easy treat that’s on everyone’s favorites list!

Classic No Bake Cookies

Course Dessert
Servings 48 cookies
Calories 90 kcal

Ingredients
  

  • 2 cups sugar
  • ½ cup milk
  • ½ cup butter (1 stick)
  • ¼ cup unsweetened cocoa powder
  • 3 cups old fashioned oats
  • 1 cup smooth peanut butter
  • 1 tsp vanilla extract
  • ½ tsp salt

Instructions
 

  • Line a baking sheet with parchment paper or waxed paper.
  • Bring the sugar, milk, butter and cocoa to a boil in a medium saucepan over medium heat, stirring constantly. Let boil for 1 minute.
  • Remove the pan from the heat. Add the oats, peanut butter, vanilla and salt, and stir to combine.
  • Drop heaping tablespoons of the mixture onto the prepared baking sheet, and let sit at room temperature until cooled and hardened, about 30 minutes.
  • Hack: Store leftovers in an airtight container for up to 3 days or freeze for up to 3 months.
Keyword buffet, chocolate oatmeal, dessert, fast and easy, no bake cookies, one pan recipe, picnic food, quick and easy

Did you know?   Oats are a great addition to your day.  They’re packed with nutrition that combats heart disease and diabetes while helping control your weight and digestive health.  Check out the facts here!

How about an oatmeal raisin breakfast cookie?  Yup, you heard that right.  Breakfast cookie.

Heavenly Bacon Wrapped Crackers

Bacon wrapped crackers are sprinkled with brown sugar or parmesan cheese, covered in bacon and baked until crunchy. A warning: These are addictive!

Bacon Wrapped Crackers

Bacon Wrapped Crackers

Course Snack
Servings 2
Calories 170 kcal

Ingredients
  

  • 8 Keebler Club crackers
  • 4 slices bacon, cut in half
  • 8 tsp brown sugar OR grated Parmesan cheese

Instructions
 

  • Preheat oven to 250°F.
  • Line a baking sheet with parchment paper and put a wire rack on top of parchment paper.
  • Arrange crackers on the rack in a single layer and place one teaspoon brown sugar OR Parmesan cheese on the cracker (or do 4 brown sugar and 4 Parmesan cheese).
  • Carefully wrap ½ slice of bacon lengthwise on the cracker over sugar/Parmesan, tucking ends under cracker.
    Bacon Wrapped Crackers
  • Bake in the oven for 2 hours or until bacon is well done. Serve warm.
  • Hack: Store leftovers in the refrigerator. Reheat in the microwave for 20-30 seconds.
  • Hack #2: Separate any remaining uncooked bacon slices and roll them into individual pinwheels. Place on a cookie sheet in the freezer to freeze. Place in a sealable freezer bag or container. The frozen slices can then be thawed in the portions desired.
Keyword bacon, bacon crackers, buffet, club crackers, football snacks, hors d'oeuvres, Keebler Crackers, saltine crackers, snack

Have you ever wondered where the phrase  “bringing home the bacon” comes from?  Click here to find out and read some other interesting facts about bacon!

If you find it hard to resist things that are wrapped in bacon, try brown sugar bacon-wrapped chicken or bacon-wrapped hot dogs!

Pork Chops With Apples and Onions

Pork chops with apples and onions is a one-skillet meal that’s quick, easy and bursting with flavor! This all-in-one meal is sure to be a crowd-pleaser!

Pork Chops With Apples and Onions

Pork Chops With Apples and Onions

Course Main Course
Servings 3
Calories 436 kcal

Ingredients
  

  • 3 pork chops, 4 oz each
  • 2 tbsp olive oil, divided
  • 3 apples, thinly sliced
  • 1 red onion, thinly sliced
  • 1 tsp dried sage
  • ½ tsp dried rosemary
  • ¼ tsp dried thyme
  • ½ tsp salt
  • ¼ tsp black pepper
  • ¾ cup vegetable broth
  • 1 tsp Dijon mustard

Instructions
 

  • Season pork chops on both sides with salt and pepper.
  • Heat 1 tbsp oil in a skillet over medium-high heat then add the pork chops. Cook until browned (3-5 minutes on each side) and remove to plate.
  • Add remaining 1 tbsp oil to the same pan then add apples and onion. Cook 4 minutes, stirring occasionally. Season with sage, rosemary, thyme, salt and pepper. Stir gently to combine.
  • Whisk together broth and mustard and add to the pan.
  • Slide pork chops back in the pan and cook for 2-3 minutes, until pork chops are finished cooking and liquid is reduced by half.
  • Hack: Store leftovers in the refrigerator for up to 5 days or freeze for up to 3 months.
Keyword apples and onions, cooked apples, easy meal, fast and easy, fried pork chop, one pan meal, one skillet meal, pan seared, pork chop, quick and easy

While an apple a day (all by itself) will not keep the doctor away, it IS a beneficial part of a healthy diet!

Suggestion:  This dish will pair nicely with baked rice pilaf!

Best Classic Meatloaf Recipe

No frills here…just the best classic meatloaf recipe out there! Serve it as a main course at dinner and then use the leftovers for sandwiches!

Best Classic Meatloaf Recipe

Best Classic Meatloaf Recipe

Course Main Course
Servings 8
Calories 290 kcal

Ingredients
  

  • 1 lb meatloaf mix (beef, pork and lamb)*
  • 1 cup dried bread crumbs**
  • 2 tbsp brown sugar
  • ½ cup diced onion
  • ½ cup milk
  • 1 egg, beaten
  • ¼ cup ketchup
  • 1 tbsp Worcestershire sauce
  • 1 tsp dried parsley
  • ¾ tsp salt
  • ½ tsp garlic powder
  • ¼ tsp black pepper

Meatloaf Topping:

  • ½ cup ketchup
  • ¼ cup brown sugar
  • 2 tbsp red wine vinegar

Instructions
 

  • Preheat oven to 350°F.
  • In a large bowl add meatloaf mix, bread crumbs, 2 tbsp brown sugar, onion, milk, egg, ¼ cup ketchup, Worcestershire sauce, parsley, salt, garlic powder and black pepper. Combine well and press into loaf pan.
  • Mix ingredients for topping and spread over meatloaf mixture.
  • Bake, uncovered, for 55 - 60 minutes until internal temperature reaches 160°F.  Allow to rest for 10 minutes before slicing or removing from pan.
  • * Many supermarkets and butcher shops sell a meatloaf mix of beef/pork/lamb or beef/pork. Ground pork and/or lamb can be reduced or eliminated by increasing ground beef.  Ground chicken or turkey can also be used.
  • ** Rolled oats or almond flour can be used in place of flour for a gluten-free option.
  • Hack: This meatloaf can be made and stored, covered, in the fridge for up to 48 hours before cooking. Cooked leftovers can be stored in the refrigerator for up to 5 days.
  • Hack: Slice leftover meatloaf and place in a single layer on a cookie sheet in the freezer. When frozen, stack pieces in a freezer bag or container, separating slices with parchment paper.  Store in the freezer for up to 4 months.
  • Hack: Frozen or dehydrated onions can be used in this recipe!
Keyword classic meatloaf, gluten-free, ground beef, ground chicken, ground lamb, ground pork, ground turkey, meatloaf, meatloaf recipe

 

Did you know?  Beef has gotten a bad rap due to its high fat and cholesterol content but the health benefits make it a healthy addition to a balanced diet!

Suggestion:  Serve this with Horseradish Mashed Potatoes

Whole Foods Diet Plan: Alternative Lifestyles

Healthy eating or a whole foods diet plan means different things to different people so I decided to take a look at some of the more popular eating styles.

Alternative Lifestyles
Alternative Lifestyles

Ugh. There it is again. We hear the word “diet” and instantly our mind goes to smelly cabbage soup, cardboard tasting SnackWells and carrot sticks next to an empty bowl where the dip should go. No, thank you!

But the actual definition of the word diet is simply the foods we eat to receive the nutrition we need for our bodies to function.

It seems like a straightforward, simple definition, right? And now that we have it right in front of us, we can all agree that we DID know that, technically speaking.

But let’s play a game. Let’s add one word and see if our togetherness train can stay on the rails.

Just One Word

Healthy diet
Healthy diet

Healthy diet.

What did you just think about when you read that? Was it a crunchy green salad? A juicy steak with a steaming side of garlic green beans? Blackened Tilapia with avocado salsa? Or was it Tofu Pad Thai? Well, that consensus didn’t last long, did it?

Throughout history and around the world, there is and has always been a vast array of opinions on what is considered a healthy diet.

A lot of it has to do with what foods are readily available and the energy requirements necessary for different lifestyles. But some are put together based on the beliefs of a person or group of people and nowhere is this more prevalent than in the United States.

I thought it might be interesting to take a look at some of the more prominent dietary lifestyles that fit into the category of a whole foods diet. I’ve included links in case you would like a more in-depth look at any particular lifestyle.

All Aboard For The Magical Mystery Tour!

Magical Mystery Bus
Magical Mystery Bus

Mediterranean Diet

This diet encourages lots of fruits, vegetables, whole grains, beans, nuts, legumes, olive oil, and flavorful herbs and spices while limiting red meats, sweets and dairy products.

Although research shows that the Mediterranean diet is effective in reducing the risk of cardiovascular diseases, without a guide to portion sizes the risk of overconsumption of calories may undo any good benefits.

It does encourage red wine, though, so it’s OK in my book!

Vegan/Vegetarian

Proponents of this lifestyle forgo, in varying degrees, the consumption of meat and animal products.

A well-planned meatless diet can reduce the chance of obesity and heart disease while lowering the risk of diabetes and high blood pressure.

It’s important to keep in mind, however, that there are plenty of unhealthy options, such as non-dairy ice cream and meat substitutes, which are highly processed and loaded with chemicals, sugar, sodium and saturated fat.

It’s also important to learn how to combine certain foods and/or supplements to ensure that proper nutrition is being achieved.

Paleo Diet
Paleo Diet

Paleo Diet

Followers of this plan believe that we can improve our health by eating as our ancestors ate during the Paleolithic era more than 2 million years ago.

Because the cavemen did not have the tools necessary to cultivate crops or process foods (such as grains), the diet focuses on meats, vegetables, nuts, seeds, some oils and fish while excluding grains, dairy products, sugar, alcohol and any processed foods.

The benefits of this eating plan would certainly include the clean, whole foods approach to meals, as well as the anti-inflammatory advantages of the plant nutrients in vegetables, oils, nuts, and seeds.

On the downside, the increased consumption of fat in meat can cause a plethora of problems, the lack of dairy raises concerns about calcium deficiency and the lack of carbs can lead to low energy levels.

Overall, the very restrictive nature of the diet makes it difficult to follow.

Macrobiotic Diet
Macrobiotic Diet

Macrobiotic Diet

Macrobioticism is based on the Zen Buddhism theory of balancing Yin and Yang by focusing on a diet of whole grains, certain vegetables, seaweed, fish, nuts, seeds and legumes served on wood or glass service wear.

The practice of eating whole grains with the elimination of processed sugar can be helpful for those with diabetes while the elimination of animal fat may be beneficial for people dealing with heart disease and high cholesterol.

Much like a vegetarian/vegan diet, care must be taken to ensure that healthy nutritional guidelines are met.

Alkaline Diet
Alkaline Diet

Alkaline Diet

The alkaline diet is based on the idea that replacing acid-forming foods with alkaline foods can improve your health, the theory being that a more alkaline Ph level protects you from illness and disease.

The diet encourages fruits, nuts, legumes, and vegetables while reducing meat, poultry, fish, dairy, eggs, grains and alcohol.

While the idea of being able to control the Ph levels in one’s blood seems to have been firmly debunked by science, a diet high in plant-based foods and low in unhealthy fats, cholesterol, sugars and alcohol is a solid foundation in the quest to stay healthy.

Raw Food Diet
Raw Food Diet

Raw Food Diet

As you may have guessed, proponents of this diet advocate a meal plan of uncooked food. It is their belief that cooking food destroys nutrients and, in some cases, even causes an increased risk of cancer and age-related diseases.

While some consume raw meat, eggs and dairy products, most rely on vegetables, fruits, nuts, seeds and legumes.

While this plant-based diet may be good for the short term, long-term use of the diet is not recommended by most medical professionals as studies show that it’s difficult to consume enough calories to maintain a healthy weight.

There is an increased risk of food-borne illness and, while no whole foods are “banned”, many foods are unpalatable or hard to digest when they’re raw. This greatly reduces food choices, making it difficult to maintain in the long term.

But Wait! There’s More!

Egg and Wine Diet
Egg and Wine Diet

Egg and Wine Diet

This one was popularized by Helen Gurley Brown in her 1962 book Sex and The Single Girl.

It’s fairly straightforward: The daily food intake consists of 3-5 eggs, one steak and an entire bottle of wine, which you start drinking at breakfast. It would seem that this makes a gal more attractive and appealing to men.

I’m oddly intrigued.

So Many Choices, So Little Time

This is by no means a complete list nor a comprehensive study of different diet plans. I just wanted to show that “whole foods” doesn’t mean any one thing!

It’s a whole wide world of choices. I’m not endorsing or condemning any of them, I’m just suggesting that when things begin to get a bit, well, stale, you can branch out.

Take the road less traveled. You could try a vegetarian recipe one evening or take a week to live like a caveman.

You never know. You just might like it.

Have you tried any of these diets? Would you consider it? Leave a comment below to let us know what you think!

(And, OK. I’m NOT endorsing the Egg and Wine diet. *sigh*)

For some of my thoughts on creating healthy, whole foods meals, click here!

All my best,

Cynthia
cynthia@cynthiaeats.com

 

Homemade Simple Butternut Soup

This simple butternut soup is nutritious, low-calorie and so rich in flavor, it’s going to become your new favorite thing! Serve it hot or cold!

Simple Butternut Soup

Simple Butternut Soup

Course Soup
Servings 6
Calories 120 kcal

Ingredients
  

  • 1 butternut squash (about two pounds), halved and seeded 
  • 1 Vidalia or sweet onion, peeled and quartered
  • 1 sweet potato, peeled and quartered
  • ½ tsp curry
  • ¼ tsp nutmeg
  • Dash of hot sauce (or to taste)
  • 2 cups vegetable broth
  • Salt and pepper to taste

Instructions
 

  • Preheat oven to 300°F.
  • Coat a 13” x 9” baking pan with cooking spray. Place squash cut side down on baking dish and arrange onion and potato sections around it.
  • Bake for 1 hour or until vegetables are tender. When squash is cool enough to handle, remove skin and discard.
  • In a food processor or blender (by batches), blend together squash, onion, potato, curry, nutmeg and hot sauce until smooth. Add vegetable broth as necessary to thin.
  • Transfer squash mixture to saucepan, add vegetable broth and heat over medium heat for 5 minutes. Season to taste with salt and pepper. 
  • Hack: Store leftovers in the refrigerator for up to 5 days or freeze in serving-sized portions for up to 12 months.
  • Hack: Fresh peeled and cubed butternut squash can be purchased in the produce department of the grocery store. Frozen butternut squash can also be used.
Keyword butternut squash, homemade soup, low calorie, oven roasted vegetables, squash, sweet potato, vegan, vegetarian, winter squash

Did you know? Uncooked winter squash can be stored in a cool, dark environment (less than 50℉) for up to 2 months so stock up when it’s on sale!  Cook, mash and freeze unseasoned winter squash for up to 12 months as a quick and easy addition to many recipes.

Suggestion:  Serve this soup with some naan flatbread for a light meal or snack.

Zucchini Summer Squash Saute

Low fat, low carb, low calorie…this delicious zucchini summer squash saute has it all…or should I say it doesn’t? It’s the perfect side for any meal!

Zucchini Summer Squash Saute

Zucchini Summer Squash Saute

Course Side Dish
Servings 2
Calories 85 kcal

Ingredients
  

  • 1 tbsp olive oil
  • 1 medium zucchini or yellow summer squash
  • ½ tsp dried rosemary
  • ¼ tsp garlic powder
  • ¼ tsp black pepper
  • ¼ tsp salt
  • ½ cup grape tomatoes or halved cherry tomatoes

Instructions
 

  • Heat oil in saute pan over medium-high. 
  • Thinly slice the zucchini/yellow squash and add to saute pan. Cook, stirring frequently, for 3 minutes.
  • Sprinkle with rosemary, garlic powder, pepper and salt and stir to combine. 
  • Add tomatoes and cook, stirring frequently, 3 minutes or until desired softness.
  • Hack: Use this saute method with your favorite vegetables or whatever you have on hand! Cooking times may vary.
  • Hack: Store leftovers in the refrigerator for up to 5 days or in the freezer for up to 6 months.
Keyword keto, low calorie, low carb, side dish, summer squash, vegan, vegetable, vegetable saute, vegetarian, yellow squash, zucchini

 

Summer squash is a seriously nutritional power-packed veggie.  Check out the facts here.

Round out your low-calorie, low-carb vegetarian meal with parmesan-crusted scallops!

Sausage Egg Breakfast Cups

Sausage egg breakfast cups serve up a complete and nutritious breakfast in one handy portion. It makes a great buffet selection or grab-and-go breakfast.

Sausage Egg Breakfast Cups

Sausage Egg Breakfast Cups

(Courtesy: Penny Jacques)
Course Breakfast
Servings 6
Calories 350 kcal

Ingredients
  

  • 1 lb ground pork
  • 1 tsp ground sage
  • ½ tsp ground thyme
  • ¼ tsp paprika
  • ¼ tsp cumin
  • 1 tsp salt
  • ½ tsp black pepper
  • 1 tsp brown sugar
  • ¾ cup freshly minced onion and green pepper
  • ¾ cup shredded cheddar cheese
  • 6 eggs, beaten

Instructions
 

  • Preheat oven to 400℉.  Coat the wells of a 12ct muffin tin with cooking spray.
  • In a large bowl, combine ground pork, sage, thyme, paprika, cumin, salt, pepper and brown sugar. Mix thoroughly and put equal amounts into 12 muffin cups. Mold mixture along the bottom and up sides to form cups.
  • Add one tablespoon onion/pepper mix and one tablespoon cheese to each cup. Fill each cup with egg and sprinkle with cheese.
  • Bake for 20-25 minutes until eggs are set and slightly browned on top.
  • Hack: Feel free to use your favorite vegetales and/or cheese in this recipe or whatever you have on hand!
  • Hack: Frozen vegetables can be used in this recipe.
  • Hack: To prevent sticking, immediately run a knife around the edge of the cups after removing them from the oven and gently loosen the sides and bottom from the cup. Allow to sit for 5 minutes and remove from the cup.
  • Hack: Leftovers can be stored in the refrigerator for up to 5 days or in the freezer for up to 3 months. To reheat, thaw in refrigerator overnight and microwave at 20-second intervals just until heated through.
  • Hack: Some egg cup recipes suggest that you just crack an egg over the top. Yolks and whites require different reheating times, resulting in (either) dried-out whites or unheated yolks. Using beaten eggs will alleviate this problem.
Keyword brunch, buffet, cooking for one, cooking for singles, make ahead, make ahead breakfast, muffin tin meals, quick and easy, sausage egg cups, single serving meal

Did you know?  Despite the negative press that eggs have received in the past, they can absolutely be a part of a healthy diet!

Baked cauliflower casserole is another great option if you’re looking for make-ahead, grab-and-go breakfasts!

Low Carb Cauliflower Pizza Crust

Ever wondered how to make your own low carb cauliflower pizza crust? Here’s the answer! This healthier version of pizza will be a hit with the whole family!

Cauliflower Pizza Crust

Low Carb Cauliflower Pizza Crust

Course Main Course
Servings 4
Calories 80 kcal

Ingredients
  

  • 1 head cauliflower
  • 2 eggs
  • 1 tsp dried chives
  • 1 tsp dried oregano
  • ½ tsp salt
  • ½ tsp black pepper

Instructions
 

  • Wash and thoroughly dry cauliflower, then remove all greens. Cut into chucks
  • Cauliflower can be riced by hand using the large holes on a box grater. It can also be pulsed in a food processor or blender until it resembles rice.
  • Place a steamer basket or wire mesh colander in a large pan with one inch of water. Line the basket with cheesecloth, making sure the piece is large enough to be gathered around cauliflower rice with excess on top to hold it closed.
  • Bring the water to a boil over high heat.
  • Place cauliflower in the basket on top of cheesecloth, cover and steam for 5 minutes. Remove from heat, uncover and allow to cool.
  • Preheat oven to 400℉. Line large round pizza pan or rectangular sheet pan with parchment paper. Parchment paper is necessary to keep crust from sticking and is helpful when flipping the crust.
  • Lift cauliflower from pan using cheesecloth. Twist at the top and squeeze as much liquid out as possible. Put in a bowl with eggs, chives, oregano, pepper and salt. Mix thoroughly.
  • Press into pan and bake for 30 minutes. Flip crust and cook for 15 minutes or until dry. Garnish with sauce, cheese and desired toppings and heat until cheese is melted.
  • Hack: One 16oz bag of frozen cauliflower can be substituted for fresh. Thaw completely before using. There is no need to cook the cauliflower but liquid must still be squeezed out.
  • Hack: Crust can be shaped into smaller crusts if desired.
  • Hack: Store leftovers in the refrigerator for up to 5 days.
  • Hack: Crusts can be separated by parchment paper, sealed in freezer-safe containers and frozen. Topped and cooked pizza slices can be stored in the same manner.
Keyword cauliflower, cauliflower pizza crust, low carb, pizza, pizza crust

Did you know?  Cauliflower is part of the cruciferous collection of vegetables that are associated with lowering the risk of some types of cancer.

Suggestion: This vegetable-based Barbecue Spaghetti Squash Pizza would pair nicely with the cauliflower crust!

How To Eat Healthy In Restaurants

A simple menu can feel like a minefield when you’re trying to eat healthily. I hope these tips on how to eat healthy in restaurants help!

How To Eat Healthy In Restaurants
How To Eat Healthy In Restaurants

We’ve talked quite a bit about shopping, cooking and food storage to maintain a healthy whole foods diet.

Sometimes, though, cooking at home just isn’t feasible.

Perhaps you’re away from home for a few days, attending a business lunch or going on a date. Maybe your day really IS absolutely crazy.

It could be that you just want someone else to do the cooking. What the heck, we all deserve to be pampered sometimes!

And then there’s the possibility that your dog snatched your lunch off the kitchen counter at the very moment you’re picking up your keys to leave for work. (What are the chances, you ask? I don’t have statistics—I just know that it happened to me. Bad dog!)

Whatever the reason, here you are…wondering how to eat healthy in a restaurant. You’ve worked so hard to clean up your act at home that it can feel like a step backward to give up control of your diet to a stranger.

Fortunately, it’s entirely possible to obtain the information you need to make good choices. Let’s roll up our sleeves and get to work.

Seek The Truth. Or Maybe You Could Just Ask Your Server.

Just Ask Your Server.
Just Ask Your Server.
  • Ask that sauces be left off your dish unless the server can confirm that it’s made in-house from fresh, unprocessed ingredients.
  • Don’t be deceived by side dishes. Even something as seemingly straightforward as mashed potatoes can be loaded with preservatives if it’s brought in pre-made.
  • Let your server know what you’re trying to achieve and ask for his/her help. Ask what they have that is homemade or how a dish can be modified to accommodate you.

Bottom line? If your server can’t tell you (or can’t find out) what’s in it or if it’s made in-house, take a pass.

Be Alert! Be Aware! Proceed With Caution!

Proceed With Caution!
Proceed With Caution!

Entree Salads
“Entree” salads are often loaded with processed items such as marinated meats (soaked in bottled marinade), breaded chicken (often brought in frozen), processed crunchies (tortilla strips, croutons, etc.) and pre-made salad dressings.

If you really, really want one, ask for naked meat/seafood/poultry on top of fresh veggies with freshly mixed oil and vinegar.

Buffets
Buffets are full of cheap, processed foods. Take the time to walk around and look for things that are healthier options, such as meats at the carving station and fresh vegetables from the salad bar.

Large Chain Restaurants
Keep in mind that chain restaurants are supplied by the Mother Ship from a warehouse far, far away.

It’s imperative that their customers know they can get the very same meal whether they’re in Duluth or Dallas as this sameness is what their reputation is built on.

This, of course, means that very little is left to the discretion of the kitchen staff and there is a limit on how much (if at all) they can accommodate your desire to eat healthier options. That being said, some chains are making an effort to accommodate dietary restrictions and that can be helpful.

Fine, Smarty Pants. Where And What SHOULD I Eat?

Making Smart Choices
Making Smart Choices

I’m glad you asked! Locally owned restaurants and small chains will note (and sometimes shout from the rooftops) if they have homemade items on their menu.

Keep an eye out for these blatant, prideful boasters and flock to them whenever possible.

Take a look at the menu before you go to the restaurant so you know in advance what your options are and what substitutes you would like to make.

Even if the restaurant doesn’t have a website, they may have a menu on their Facebook page. There are also websites that post menus from restaurants so it’s worth taking a look. Simply Google “Toms’ Pub Menu” and it’s likely you’ll find something.

Do:

  • Ask if the veggies are prepared from fresh product.
  • Choose naked meats, poultry and seafood that are broiled or grilled.
  • Request freshly mixed oil and vinegar for your salad.
  • Ask if the soups are made in-house with simple, unprocessed ingredients.
  • Order eggs!
  • Lose the saucy second side and double up on salad or steamed veggies.

For Health. For Life. For You.

For Health. For Life. For You.
For Health. For Life. For You.

One last thing: Eating out is not about the stress of what you’re going to eat. It’s not meant to be a torture chamber or make you run the gauntlet of endless food choices. As a matter of fact, it’s not about the food at all.

Eating out is all about GOING out. It’s about hanging with your friends, meeting new friends, being social or doing business.

It’s about treating yourself, making your life easier and more interesting.

As a matter of fact, research shows that being social is every bit as important to your health as what you eat! So get out there and rub a few elbows.

Click here if you want to read more of thoughts on eating away from home.

Have I missed anything? Do you have tips or tricks that work for you? Let me know in the comments below!

All my best,

Cynthia
cyntha@cynthiaeats.com

 

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