The hubby and I have gotten into our new favorite tradition of a dinner date on Fridays. It’s such a fun way to end the week and something to get us through work that day. Now being on the Whole 30, I didn’t want that tradition to be paused. It just took a little more creativity and preparation.
The first week we had plenty of leftovers in out fridge; we could have just stayed in and watched a movie without having to worry about finding whole 30 compliant menu items. But what’s the fun in that?
So to yelp I went. I found a small restaurant we pass by all the time that gets their food all locally. Bingo! Then I looked up the menu, and picked out what I was going to order before the time came. No surprises. They serve breakfast food all day- so an omelet with all the veggies and avocado. I told the waiter that I can’t have any dairy or gluten and I asked that they only use pam spray to cook the eggs. It was delicious.
The following weekend we decided Mexican food sounded yummy. Finding compliant food options wasn’t the challenge, but not touching the warm tortilla chips was. I knew I wanted to fill up on veggies, but their salad options were full of foods I couldn’t eat. So even though it wasn’t an option on the menu, I did a ‘build your own’ salad. I asked for a big plate of greens with avocado, pico de gallo, grilled chicken, and grilled fajita peppers and onions. I was also clear in that everything had to be cooked without oil or butter. Once I got my plate, I quickly realized there was a salad dressing on it, and my husband prompted me to tell the waitress. I hate being so difficult at restaurants, and I could feel my cheeks blush, but I wouldn’t have been able to enjoy the food otherwise. The waitress was nothing but understanding, and the salad I had wanted was brought to the table soon after.
And then there was last weekend. We went to another Mexican restaurant near our house because I was in the mood for some shrimp fajitas. I came prepared knowing exactly what I would say when I placed my order. I was getting excited while pretending I couldn’t smell the warm tortilla chips in front of me when the owner came over. He explained all the meat and vegetables are already marinating in butter and oil, and there was nothing they could do. What a bummer! Tim was ready to say- ‘Screw it; I’m hungry!’ But I just couldn’t. We put our coats back on, ignored our growling stomachs, and headed to my trusty whole foods.
As my students would say- we took an L that night. That’s why the weekends are the most challenging part of the Whole30 for me. I know how to make healthy delicious choices at restaurants without stressing over a marinade or salad dressing.