Have many of you traveled while LCing? It's a bit of a challenge. At least, I'm finding it to be so.
It's a rare meal that I can order straight off a menu. I've been doing my best to mix-and-match menu items. Making substitutions has been invaluable in that regard. Questions often need to be asked. A title on a menu doesn't always paint an accurate picture.
The absolute truth is that it's considerably harder, for me at least, to stick to an LC lifestyle with the relative uncertainty of being away from home. But, if you've been following my menus, you'll see that I haven't fallen off of the wagon. I have no idea what my weight will look like when I get back home. But, I'm fairly confident that I won't feel the need to hate on myself for having strayed too far from my menu-goals.
The key for me right now is to try and not let food be so important. I just make the best choices I can and I accept that it may require more effort and provide less satisfaction than it used to (when I was speeding my way to an early grave). This is a reality in my life. Maybe one day I will perceive it differently.
Tuesday - December 30, 2008
11:15 am
+ three sunny-side up eggs, a few slices of bacon, chicken sausage and Canadian bacon (bacon back)
+ a cup of coffee with splash of cream
3:30 pm (pictured above)
+ a sort of Caesars salad - romaine lettuce, grated Parmesan, not much dressing and topped with a few slices of prosciutto
+ a glass of red wine
8:00 pm
+ steamed oysters on a half-shell with cipollini onions and a red wine mushroom & bacon reduction
+ beef tenderloin with Brussels sprouts (these were the most delicious, tender tenderloin and Brussels sprouts I've ever eaten)
+ a glass of red wine (Cabernet Sauvignon)
+ an assortment of cheeses (for dessert)
note: This was probably the best dinner I've had on this trip. Really satisfying :-)
More to come ... I hope!
4 comments:
I've gotten pretty good at discussing menu options with the wait staff and having them inquire for me when the chef needs to clarify something ... they have all been very accommodating so far. I just say that I can't have sugar and avoid the carb questions if I can. Even when I say that I'm on a low carb diet though, they've been very gracious and helpful so far. Your menus look so very good. Hope you are having a great trip.
Thanks, October!
I try to avoid the carb issue too. I do sometimes say that I can't eat wheat. When they think it's a allergy situation, they often try harder to make sure a menu item really doesn't have something in it.
The trip has been a roller coaster. But it's all good. I think even the rough patches will make for wonderful memories.
If I don't get another chance, in the coming days, I wish you and yours a very happy New Year!
Hope you enjoy your trip, Harry. It was helpful to me to hear that others also are at least a little bothered by the fact that we can't just sit down, eat anything and everything and feel so completely satisfied like before. That behavior has bad consequences, whereas the restrictions we voluntarily put on ourselves have good consequences. The latter is better but a little less satisfying sometimes.
Thanks, Lynn.
The "freedom" and "satisfaction" feelings are two of the biggest psychological obstacles that many of us face.
When I get back home, I think I'll try and write a blog or two about that.
In my "prior life", I had both an eating disorder (anorexia) and later on I also began binging (but not purging). So, I've experienced both ends of the spectrum - starvation and excess.
I hope you and your loved ones have a joyful New Year, Lynn.
Take good care. :)
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