Home / Food & Wine / How Food Restrictions Are Making Me More… Creative

How Food Restrictions Are Making Me More… Creative

I wrote about the new food restrictions I’ve been facing.  I’m starting to realize that all it takes is a bit of creativity in some cases.

When traveling, I’ve been making modifications to food.  Mostly, I’m getting a lot of salads at places even though I hate salads.

cookie monster

It’s easy to get, but I definitely do not enjoy eating when I have a salad.

Lately when traveling, I’ve met up with different folks at different Mexican restaurants.  And one of my must-haves is guacamole.

The helpful servers have given me celery to eat the guacamole with.  Which I realized is kinda….

boredgif

 

And then when I’m out to eat, instead of enjoying the act of eating food (which I usually love), I’m feeling disappointed and bored by the foods I used to love.

And nobody wants me to hit this level:

audrey

I was feeling kind of emo over guacamole when I remembered the guac I had with Tiff once.

guacamole

 

Bacon.  Ever-loving bacon.

And then it hit me.

I sliced up some bacon and put it in the oven at 350 for about 20 minutes.

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And created a pile of bacon crispy goodness.

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Mmmmmmmmmmmmmm….

 

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I dipped it in the guacamole and it was delicious.

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But this is reminding me that eating food can still be good.  If I hate salad, I shouldn’t eat salad.

When I am offered celery next time, I’m going to ask if there’s any way I can get a side of extra crispy bacon.  I can create my own food destiny here, and well, bacon is awesome.

The bacon chips were very nom and left much more full than I usually am when I eat regular chips and guacamole.

About Jeanne Marie Hoffman

Former bartender, still a geek. One equal part each cookies, liberty, football, music, travel, libations. Stir vigorously. +Jeanne Marie Hoffman Jeanne on Twitter

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9 comments

  1. I eat a mainly vegetarian diet. One of my favorites is grape tomatoes sautéed in olive oil with zucchini, shredded carrots and onion served over either whole wheat pasta or spaghetti squash. I put freshly grated parmasan cheese over it. I’m a type 2 diabetic. The whole wheat pasta doesn’t throw my glucose levels out of wack like regular pasta does.

    In the summer I visit a local farmers market every saturday morning to stock up on fruits and veggies.

  2. Type 1 insulin pumper here. 🙂 Love the bacon idea!

  3. I’m wondering why we haven’t made guacamole with bacon yet… but I would still eat it with chips too. =)

  4. Not to be a joykill, but carbonizing bacon (‘extra crispy’) is going to ruin the healthy saturated fats you’re after.

    • Jeanne Marie Hoffman

      That’s really good to know. Does it make it more harmful too, or just kill all the good stuff?

      • Well, you’ve got a lot to take on: one step at a time. I like the order of operations Dave Asprey/Bulletproof diet gives: #1, macronutrients (~fats); #2 eliminate toxins/inflammatories/sugars; #3, micronutrients (~greens). Yes, crisped meats are carcinogenic in test animals. I recommend reading ‘ketogenic clarity’ and finding some paleo-nerds and raw-foods nerds and combining the two approaches.

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