On the Go? How I Make Fast Food Healthier

September 14, 2020 • Healthy Living

On the Go? How I Make Fast Food Healthier

highway fast food life

Because life occurs for me too – typically quick meals is my solely possibility. Here is how I deal with this precarious scenario. If I am actually pressed for time, my first selection is Subway. Fortunately, Subways are in every single place and now outnumber every other quick meals chain.

Here is strictly what I order:

  • Turkey and Provolone (2 not three slices) on multigrain flatbread, unfold with deli mustard and just a little mild mayo or avocado, and filled with each veggie topping they provide together with spinach greens (a lot more healthy than iceberg lettuce), olives, tomatoes, bell peppers, cucumber, banana peppers, pink onions, and jalapenos. And I at all times coax the server to actually pile the veggies on! I additionally ask for a sprinkle of oil and vinegar, and several other liberal shakes of oregano or no matter dried herbs they provide. Finally, I have them minimize my six-inch sub in half as a result of it’s a lot simpler to eat and one way or the other appears extra satisfying.
  • A cup of faucet water
  • If I am significantly hungry, a facet of Sun Chips.
  • Sliced apples for dessert until I occur to have a sq. of darkish chocolate in my purse.

If time just isn’t of the essence, I favor Panera Bread or the salad bar (they name it the Garden Bar) at Ruby Tuesday. If I am in an unfamiliar space, I use my smartphone to place in a seek for the places nearest me.

At Panera Bread my customary order is:

  • The Thai Chopped Chicken Salad with additional carrots and pink peppers, and with out the wonton strips. Dressing on the facet with a cup of faucet water.


  • A bowl of vegetable or bean-based soup of the day with one-half of the smoked turkey breast sandwich on stone-milled rye bread, unfold with daring mustard and light-weight mayo, and topped with additional lettuce, tomatoes, and onions. Tap water to drink.

Ruby Tuesdays has an distinctive salad bar that’s stuffed with cool, crisp recent veggies – even recent edamame and zucchini!  Here is how I veg out with the Ruby Tuesday Garden Bar:

I start with about two cups of darkish lettuce greens (1/2 child spinach and 1/2 spring combine) and high it with pink onion, shredded carrots, inexperienced peas, edamame, bell peppers, zucchini, broccoli florets, Roma tomatoes, sunflower seeds, a few spoons of hard-boiled eggs, and a light-weight dusting of shredded parmesan. I gown issues with a small drizzle of olive oil (about 1 tbsp) and a liberal sprinkle of balsamic vinegar, or about 2 tbsp balsamic French dressing.


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