Do not panic ! The advantage of the restaurant is that you can usually choose your dishes. However, part of the cuisine served is often rich and it can be difficult to balance meals. If, for professional reasons, you eat lunch almost daily at the restaurant, it would be good to find in your meals: a source of protein (lean meat such as ground beef, rump steak … or poultry, fish, eggs) and not too much fat (cream sauce, butter …), raw and / or cooked vegetables, starchy foods and / or bread, dairy or cheese, raw or cooked fruit. For example :
Lunch at the restaurant
Grilled salmon steak
Broccoli and steamed potatoes
White cheese with coulis
Dinner at home
We introduce the rawness and the missing fruit during the midday meal.
Vegetable soup
Mushroom omelette
Whole wheat bread
Cheese
Fruit
Yes to pleasure
We must distinguish between meals eaten daily in restaurants and occasional outings. In the second case, the food balance can be somewhat upset by the introduction of a pleasure dish, without consequences for the line provided it is accompanied by lighter dishes. So, as far as possible, avoid menus that are often too rich and too generous, and favor a la carte order by choosing …
A pleasure dish + a starter or a light dessert:
Plate of raw vegetables + gratin dauphinois and leg of lamb or cassoulet + fresh fruit salad
A pleasure dessert + a light main course:
Complete mixed salad (like Niçoise salad) + Belle Hélène pear or fish or grilled meat and vegetables + Tatin tart and vanilla ball
A pleasure starter + a main course or a light dessert:
Plate of cold meats + green salad + fresh fruit salad or foie gras + grilled fish and vegetables.
