Tag Archives: eating out

Journey Journal: Days 25-28

Day 25: Friday, January 25, 2013

Today was likely the coldest day of the year so far. I got sent home early from work because of icy roads, so I had a chance to get in some R&R, including baking some multi-grain bread with flax, sesame, and poppy seeds. It turned out pretty good. Next time, I’m going to try soaking the oats before adding them to the dough though, to see if it will help make the bread more moist. When Bryan got home from work, we had a “date night in” of homemade pizza (light on the cheese; heavy on the vegetables) and watched a movie, before heading to bed early.

Day 26: Saturday, January 26, 2013

Woke early and sent Bryan off to ski with our Jr. High group from church. Never did fall back asleep. Finally rolled out of bed around 9AM and had a cup of coffee and some leftover pizza from last night’s “date night in” (I’m a sucker for cold pizza for breakfast…don’t judge.) Went to a workout with my friend Leigh at GOGA Studios–it was an interesting concept, working out on a vibrating platform, so your muscles have to work extra hard to stay balanced. I especially enjoyed the vibrating massage and sauna! It took a little longer than planned, so I ran straight to my next appointment without eating lunch (bad idea).

Today was the day we got our cow! No, we’re not becoming farmers; several families in our church went in on a cow and had it butchered. It’s a semi-hefty chunk of cash up front, but then I don’t have to buy beef for a whole year (we still have about 8 packs from last year, so we’ll try to use those up first). Last year, the friend who ordered the cow separated it all out himself; this year, several of us decided to pitch in and help with the heavy lifting (literally…grand total of about 1,460 pounds between 9 families!). Not sure if I’m more sore from GOGA or beef sorting, but it was a good day’s work…took about two hours to get it all separated out.

Had a quick (albeit late) lunch, then closed my eyes for about 15 minutes before the nephews arrived so my sister and her husband could have a date night. We had a good time, filled with Wii and Stratego and homemade hamburgers.

Day 27: Sunday, January 27, 2013

After yesterday’s extremely long and exhausting day for both of us, we declared today’s day of rest to actually include rest, so we went out to lunch using a gift card from Christmas at lunch. It was a nice break from cooking. Trying to eat no dairy at a restaurant is more challenging than I thought. Fortunately, the chef was happy to cook the green beans in olive oil instead of butter and to put the cream sauce on the side; besides, the grilled chicken was very flavorful without the sauce, so I’m not sure why I would want to add the extra calories anyway. Bryan had steak and shrimp with green beans and rice, and we both had salads too (we skipped the bread basket and dessert, and both of us brought half of our lunches home for another meal).  I thought about going on a walk, but after all the workouts we did yesterday, I opted to take a brief nap before evening service. Then Bryan made curry for dinner! And we were in bed by about 10:30!

Day 28: Monday, January 28, 2013

Tired today, which is weird since we went to bed earlier than normal last night. Drinking lots of water. Breakfast was sourdough toast with peanut butter and marmalade and a cup of hot green tea. Good 30 minute workout at lunch, followed by a meal of meatloaf, potato wedges, green beans, and a pear. A good day of work, but ready for another early bed time. We’ve been getting to bed earlier on these more active days, and it makes it easier to get up the next day, so I want to keep this pattern going while I can. Bible reading has not been quite as good this past week, so I’m excited to jump back into John and Exodus this week. I think if I can discipline myself to get to bed on time, I would be able to concentrate most effectively on the Word first thing in the morning–with a cup of coffee in hand. After a supper of curried lentils and a mixed greens salad with strawberries, leftover grilled chicken, slivered almonds, and avocados, three of my friends came over for our bi-weekly Bible Study and Fellowship. It was good to rehearse the works of the Lord over the past two weeks, and to pray together for His strength through the next two weeks and beyond. I was once again overwhelmed with my unloveliness and Christ’s great and unconditional love.

Healthful Options to Enjoy at the Upstate Foodie Fest, August 20-29

Local restaurants have teamed up to provide a week of special menus at great rates! Most of the participating restaurants entrées alone cost $30 on their own. For this week only, you can get an appetizer, entrée, and dessert for $30 per person! So, pick an occasion to celebrate and choose a restaurant. Check out individual restaurant websites for directions.

I’ve called each of the participating locations to help you figure out healthful options that allow you to still participate in this cuisine experience! Though not necessary, reservations are encouraged.  For more information and complete menus, visit www.upstatefoodie.com/foodie_fest.

HEALTHFUL OPTIONS:

American Grocery Restaurant – www.americangr.com – 232.7665

STARTER: Romaine BLT Salad (request no bacon or bacon on the side)

ENTRÉE: Hot Smoked Sunburst Trout

DESSERT: Buttermilk Pana Cotta with Organic Blueberry Compote is their lightest dessert option; also willing to substitute house made sorbet upon request

FOODIE FEST HOURS: Monday thru Saturday, 5PM until

The Brown Street Club – www.brownstreetclub.com – 250.9193

STARTER: Green Salad or Seared Blackened Tuna

ENTRÉE: Oven Roasted Chicken

DESSERT: still waiting to hear back from

FOODIE FEST HOURS: Tuesday thru Saturday, 5PM until

City Range Steakhouse Grill – www.cityrange.com – 286.9018

STARTER: “Hub City” Caprese Salad or Lemongrass Steamed Mussels

ENTRÉE: Oven Herb Roasted Halibut

DESSERT: will substitute a cup of fruit upon request

FOODIE FEST HOURS: Monday thru Thursday, 4PM-10PM; Friday & Saturday, 4PM-11PM; Sunday, 4PM-9PM.

Devereaux’s – www.devereauxsdining.com – 241-3030

STARTER: Heirloom Tomato Risotto, Tangle of Mixed Greens, or Heirloom Summer Squash Soup

ENTRÉE: Roasted Pheasant or Seared Grouper

DESSERT: Though the chef was not available to confirm, the representative I spoke with believed substituting a cup of fruit or sorbet would be acceptable.

FOODIE FEST HOURS: Tuesday thru Sunday, 5:30PM until

Flat Rock Grille – www.myflatrock.com – 987.9383 or 235.6533

STARTER: Sauteed Calamari or you can substitute a small House Salad (ask for dressing on the side)

ENTRÉE: Dijon Snapper Florentine (baked), Coconut Macadamia Mahi Mahi, or Wasabi Tuna

DESSERT: No healthful options, but they are willing to substitute a cup of coffee

FOODIE FEST HOURS: Monday thru Thursday, 4PM-10PM; Friday & Saturday, 4PM-11PM; Sunday, 4PM-9PM

The Green Room Restaurant & Bar – www.thegreenroomupstate.com – 335.8222

STARTER: House Salad

ENTRÉE: Blackened Trout with Creole Risotto or possibly the Braised Pork Tenderloin

DESSERT: will substitute a cup of fruit upon request

FOODIE FEST HOURS: Monday thru Sunday, 5PM-2AM

High Cotton Maverick Bar & Grill – www.highcottongreenville.com – 335.4200

STARTER: Chilled Heirloom Tomato Soup

ENTRÉE: Roasted Springer Mountain Farms Chicken Breast or North Carolina Mountain Trout

DESSERT: will substitute house sorbet of the day upon request (tonight, they have lemon sorbet available)

FOODIE FEST HOURS: Sunday thru Thursday, 5:30PM-10PM; Friday & Saturday, 5:30PM-11PM

Justin’s Greenville Fine Food and Drink – www.justinssteakhouse.com – 242.0681

STARTER: Shrimp Cocktail

ENTRÉE: Chicken Crepe

DESSERT: will substitute a cup of fruit or sorbet upon request

FOODIE FEST HOURS: Monday thru Thursday, 5PM-10PM; Friday & Saturday, 5PM-11PM

The Lazy Goat – www.thelazygoat.com – 679.5299

STARTER: Toasted Garlic Shrimp, Braised Octopus, or Grilled Calamari

ENTRÉE: Chef’s Featured Fresh Fish or Entrée Salad

DESSERT: will happily substitute a cup of fresh berries upon request

FOODIE FEST HOURS: Monday thru Saturday, 5PM until

P. Simpson’s Hometown Grille – www.psimpsons.com – 757.9691

STARTER: Antipasti Salad in Bibb Lettuce Wrap or Fresh Atlantic Salmon Summer Roll

ENTRÉE: Seared Ahi Tuna Steak

DESSERT: will substitute a fresh fruit cup upon request

FOODIE FEST HOURS: Tuesday thru Saturday, 5PM-10PM

The Peppermill – www.staxs.net – 288.9320

STARTER: Chopped Salad, Mandarin Salad, or possibly Soup du Jour (avoid cream and bisque options)

ENTRÉE: Sauteed Shrimp and Grit Cake or Salmon Luis (entrees served with your choice of potato and fresh vegetables; for potato, avoid loaded and ask for toppings on the side; for vegetables, request steamed or sauteed)

DESSERT: will substitute a fresh fruit cup upon request

FOODIE FEST HOURS: Monday thru Saturday, 5:30PM-10PM

Ruth’s Chris Steak House – www.ruthschris.com – 248.1700

STARTER: Steak House Salad (ask for dressing on the side)

ENTRÉE: Salmon Fillet

DESSERT: will substitute a cup of sorbet upon request

FOODIE FEST HOURS: Sunday thru Thursday, 5PM-10PM; Friday & Saturday, 5PM-11PM

Soby’s New South Cuisine – www.sobys.com – 232.7007

STARTER: Heirloom Tomato Salad or Baby Spinach Salad (request dressing on the side)

ENTRÉE: Soby’s Crab Cakes Remoulade (seared) or Cornmeal Crusted Local Trout (this one is fried, but they will substitute pan-seared upon request)

DESSERT: will substitute a cup of fruit upon request

FOODIE FEST HOURS: Monday thru Thursday, 5:30PM-10PM; Friday & Saturday, 5:30PM-11PM; Sunday, 5PM-9PM.

Stella’s Southern Bistro – www.stellasbistro.com – 757.1212

STARTER: Road Stand Okra & Black Eyed Pea Soup or Local Heirloom Tomato & Bibb Lettuce Salad

ENTRÉE: Low Country Spiced Carolina Classics Catfish (seared)

DESSERT: Though the chef was not available to confirm, the representative I spoke with believed substituting a cup of fruit or sorbet would be acceptable.

FOODIE FEST HOURS: Monday thru Saturday, 5:30PM-10PM

NO SUBSTITIONS ACCEPTED FOR DESSERT:

Nantucket Seafood Grill – www.nantucketseafoodgrill.com – 546.3535

STARTER: House Salad (ask for dressing on the side)

ENTREE: Blackened Outer Banks Swordfish or Pecan Crusted Carolina Mountain Trout

DESSERT: They said they might substitute a cup of peaches for the peach tart but made no guarantees on availability. You might try asking if they’d substitute a cup of coffee instead.

FOODIE FEST HOURS: Monday thru Sunday, 5PM until

Rick Erwin’s West End Grille – www.rickerwins.com – 232.8999

STARTER: Gourmet Greens

ENTRÉE: Salmon Stack or Domestic Porterhouse Lamb Chop

DESSERT: Sorry, no healthful options here and no substitutes. If you have the will, pick one and only take one or two bites, then push the rest away.

FOODIE FEST HOURS: Monday thru Sunday, 5PM until

Eating Out and Eating Healthy Don’t Have to Be Oxymoronic

Americans are eating out more and more these days! And while the average household kitchen is getting smaller, the average restaurant serving size (and the average American waistline) continues to get larger! How do we stop this? There are lots of strategies out there. And it’s okay to eat occasionally, if you can afford it. But if you want to watch your waistline, there are some simple steps to plan ahead.

Personally, we try to pick the restaurant before we get in the car. Then I can look up calorie information online and decide what I want ahead of time. If I go in knowing what I want, I’m less likely to go for the “all you can eat” or fat-ridden daily special. Below are some great articles of key words to avoid on menus and othe great tips.

85 Tips & Strategies for Dining Out: Take the Challenge Out of Dining – by SparkPeople

Full Article here: http://www.sparkpeople.com/resource/nutrition_articles.asp?id=544.

Dining Strategies for Specific Cuisines: The Healthy Dining Menu

Includes healthful ideas for Caribbean, Chinese, French, Greek & Middle Eastern, Indian, Italian, Japanese, Korean, Mexican, Steakhouse, Thai, and Vietnamese. Article here: http://www.sparkpeople.com/resource/nutrition_articles.asp?id=548.

Know Your Menu Watch Words: Throw the Flag at Unhealthy Cooking — By Zach Van Hart, Staff Writer, SparkPeople. 

“Green Flag (Potentially Good for You)” Menu Descriptions include Baked, Boiled, Broiled, Fat Free, Fresh, Grilled, High Fiber, Light, Marinated, Multi-grain, Poached, Red Sauce, Reduced, Roasted, Seasoned, Steamed, Stir-Fried, Vegetarian, Vinaigrette, and Whole Wheat.

“Red Flag (Probably Bad for You)” Menu Descriptions include Au gratin, Basted, Battered, Bearnaise (or hollandaise), “Bet you can’t finish it”, Bottomless, Breaded, Buttery/Buttered, Casserole, Cheesy, Country-style, Covered, Creamed/Creamy, Crispy, Crunchy, Escalloped, Fried/Deep fried, Giant, Loaded, Platter, Smothered, Stewed, Stroganoff, Stuffed, Value, Volcano, or White Sauce.

Full Article here: http://www.sparkpeople.com/resource/nutrition_articles.asp?id=115.

A video you may be curious about is Super Size Me. You can watch this and other health related videos for free at www.hulu.com.

The basic story is a perfectly healthy guy decides to eat nothing but McDonald’s for one month. He has to eat everything on the menu at least once and if they ask if he wants to supersize it, he has to do it. By the third week, his doctors advise him to quit the experiment for medical reasons.

I did notice that he wasn’t eating normal size meals. He often got two meals or two large sandwiches. I understand that SOME people do this, but I worked at McDonalds and 9 times out of 10, people only ordered one sandwich per person, unless it was a regular hamburger, cheeseburger, or double cheeseburger (which is only 1/10 lb. for the first two or 1/5 lb. for the last option).

He also severely limited his physical activity (based on national norms). The one thing I do agree with is the survey they took from 100 registered dietitians or nutrition experts. Hands down, they agreed that you should only eat fast food a couple times a month, if at all, instead of the all-too-common couple times a day.

Warning: not a movie for children. He gets pretty descriptive about the physical problems he encounters as a result of his experiment.