Restraunts

JamieCroyle
JamieCroyle Posts: 109 Member
edited November 22 in Food and Nutrition
what are some of your favorite restraunts and what are some of your favorite meals on menu ?

Replies

  • megpie41
    megpie41 Posts: 164 Member
    Are you asking for favorite restaurants in general?...or are you looking for 'healthy' meals at restaurants?

    If you're asking about favorites in general I'd say a good BBQ place with a good pulled pork sandwich. There are some really good BBQ places around my city. OR a true authentic mexican restaurant for tacos or a burrito. Or a seafood restaurant. Too hard to choose just one :smile:
  • Kalex1975
    Kalex1975 Posts: 427 Member
    My favorite fast food relatively healthy picks...

    Baja Fresh - 2 grilled Wahoo tacos (skip the chips!)

    Sweetgreen - Rad Thai salad (light dressing)

    Wendy’s - grilled chicken sandwich with garden side salad (I use my own healthy dressing)

    Tropical Smoothie Cafe - Thai Chicken bowl (though its high in sodium)... if I have room in my carbs macro for the day I’ll add one of their smoothies made with Splenda (Blueberry Bliss is a good choice)

    Subway - 6” Rotisserie Chicken or Oven Roasted Chicken on wheat bread (pile on the veggies and vinegar, I only add the stuff like cheeses, bacon, light mayo if I have room in my calorie budget/ certain macros) with apple slices



  • _pi3_
    _pi3_ Posts: 2,311 Member
    edited October 2017
    Taco Bell.. chicken quesadilla and two soft tacos. Add guac and pico to the soft tacos
  • Sunna_W
    Sunna_W Posts: 744 Member
    My description of how Taco Bell processes their beans is based on first hand knowledge... I copied her picture and the reference was to give her credit for the picture...
  • fuzzylop72
    fuzzylop72 Posts: 651 Member
    edited October 2017
    I like zoes kitchen. There's one near me, and I visit a couple times a week (lentil soup and veggie kabobs, roasted veggies, and white beans are my usual order). Their website lists nutritional information, and the menu even labels vegetarians and vegan items.
  • lemurcat12
    lemurcat12 Posts: 30,886 Member
    edited October 2017
    ZoneFive wrote: »
    Sunna_W wrote: »
    My house... the overall quality of the food is better and for the most part I know where it came from and what went into it...

    Unless your choice of restaurant locally sources their raw ingredients and ensures that things are minimally processed it is difficult to know where it came from, what was put in it, who touched it, and how long it's been sitting around before it arrives before you to eat.

    19xdmbrr1wfz.png

    For example, even before your Taco Bell bean burrito arrives via its paper wrapper, the beans have been sprayed with insecticide while growing, an anti-fungal agent right after they are picked and dried, then they are taken to be macerated and have the other ingredients added, then they are dehydrated, put in huge sacks and then stored in a warehouse before being delivered to the restaurant where they sit until they are scooped out and put in a bucket and re-hydrated with tap water...

    Ref: https://foodbabe.com/2014/05/05/what-taco-bell-isnt-telling-us-about-their-ingredients-but-you-need-to-know/

    You lost me when you quoted FoodBabe.

    Heh.

    To Sunna_W:

    Actually, yeah, lots of the restaurants I go to locally source foods, although much of the year no one here is locally sourcing much produce.

    And if the restaurant doesn't have overall high quality food or interesting ways of cooking that are different from what you might do at home, well, maybe you should expand your knowledge of restaurants.

    As for the original question, I mostly go to local places and get different things depending on what's available (menus get changed) and what strikes my fancy, so I probably can't be that helpful.

    That I didn't have to change the fact that going out for a nice meal at least once a week with friends and taking advantage of the numerous great restaurants in my city, which is part of my social life and something I enjoy, in order to lose weight or be healthy is something that makes me very happy. The idea that one should give up all restaurants seems like total nonsense and bad information to be spreading.
  • janejellyroll
    janejellyroll Posts: 25,763 Member
    Sunna_W wrote: »
    My house... the overall quality of the food is better and for the most part I know where it came from and what went into it...

    Unless your choice of restaurant locally sources their raw ingredients and ensures that things are minimally processed it is difficult to know where it came from, what was put in it, who touched it, and how long it's been sitting around before it arrives before you to eat.

    19xdmbrr1wfz.png

    For example, even before your Taco Bell bean burrito arrives via its paper wrapper, the beans have been sprayed with insecticide while growing, an anti-fungal agent right after they are picked and dried, then they are taken to be macerated and have the other ingredients added, then they are dehydrated, put in huge sacks and then stored in a warehouse before being delivered to the restaurant where they sit until they are scooped out and put in a bucket and re-hydrated with tap water...

    Ref: https://foodbabe.com/2014/05/05/what-taco-bell-isnt-telling-us-about-their-ingredients-but-you-need-to-know/

    The dried beans I'm making at home are presumably also treated with insecticide and are treated with anti-fungal agents. I don't find maceration, the adding of ingredients, or dehydration off-putting or scary, as these are processes that I sometimes do at home.

    I also scoop and add tap water to things at home.

    I'm honestly confused by the type of mentality that would find this compelling information.

    Food Babe is either simple-minded or is cynically building her brand capitalizing on the simple-mindedness of her audience.
  • brookielaw
    brookielaw Posts: 814 Member
    I'm a bit of a creature of habit and generally prefer local places over chains. Josephine Street (local) has these amazing skirt steak kabobs as an appetizer and I'll get a side of their broccoli with it, which is steamed with butter and lemon. It ends up being 4 meals worth of food, too.

    I like sushi from so many places and tuna tartare is my go-to, along with a side salad or edamame.

    At Papouli's (greek chain) I'll get chicken schwarma or gyro meat, tzaziki, and a small caprese salad. They're great about having fresh ingredients.

    We frequently go to El Milagrito (local) on the weekends for brunch after church. Their barbacoa is amazing. It's not greasy and they're known for using the whole head.
  • MonkeyMel21
    MonkeyMel21 Posts: 2,396 Member
    janejellyroll wrote: »
    Sunna_W wrote: »
    My house... the overall quality of the food is better and for the most part I know where it came from and what went into it...

    Unless your choice of restaurant locally sources their raw ingredients and ensures that things are minimally processed it is difficult to know where it came from, what was put in it, who touched it, and how long it's been sitting around before it arrives before you to eat.

    [img][/img]

    For example, even before your Taco Bell bean burrito arrives via its paper wrapper, the beans have been sprayed with insecticide while growing, an anti-fungal agent right after they are picked and dried, then they are taken to be macerated and have the other ingredients added, then they are dehydrated, put in huge sacks and then stored in a warehouse before being delivered to the restaurant where they sit until they are scooped out and put in a bucket and re-hydrated with tap water...

    Ref: https://foodbabe.com/2014/05/05/what-taco-bell-isnt-telling-us-about-their-ingredients-but-you-need-to-know/

    The dried beans I'm making at home are presumably also treated with insecticide and are treated with anti-fungal agents. I don't find maceration, the adding of ingredients, or dehydration off-putting or scary, as these are processes that I sometimes do at home.

    I also scoop and add tap water to things at home.

    I'm honestly confused by the type of mentality that would find this compelling information.

    Food Babe is either simple-minded or is cynically building her brand capitalizing on the simple-mindedness of her audience.

    Yes, this!! What is supposed to be appalling about any of this, I don't get it? Please, no fungus on my beans, thank you.
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