Category: Restaurants

Keto Dining at McDonald’s

Is it right to call the consumption of food at McDonald’s ‘dining’? Is it right to even MENTION the ‘M-Word’ in case some of you are triggered? Might this post be seen as encouraging eating there?

The answers are: no, yes, maybe – but not intentionally.

Let’s face it: if you are traveling, or for some other reason are unable to get your hands on some real food, and your only option is a local McDonald’s – because, let’s face it, there always *is* a local McDonald’s – then knowing there are keto options might just save your bacon (get it?).

Remember though hacking McDonald’s will be hard because the staff – God bless their souls – are not usually accustomed to truly oddball orders. Yes – it is oddball, and yes – you are an oddball for being on a keto diet. Get over it.

So at this point you might be asking yourself: ‘well, how am I supposed to know what to order?’.

Glad you asked.

McDonald’s – in their quest to market ‘America’s Favorite Crap Food(R)’ to everyone regardless of their preferences, has put together a nifty nutrition information gizmo on their website.

You can check it out here: https://www.mcdonalds.com/us/en-us/about-our-food/nutrition-calculator.html.

So for instance, let’s take the Big Mac. 540 calories, 28 grams of fat, 46 grams of carbs, and 25 grams of protein. 46 grams of carbs?!? Ugh. No way.

However, using the tool to remove the 3 buns that make up a Big Mac and it’s an entirely different meal: 330 calories, 25 grams of fat, 7 grams of carbs, and 18 grams of protein.

That can work. Now the problem is: how do they serve this? with a little thinking, they could place the cheese between the patties, but structurally, it might just fall apart. Best to ask for the ingredients in a salad bowl and ask for utensils.

For the Sausage McMuffin with Cheese – my fave – the numbers are even better when you skip the muffin. 340 calories, 29 grams of fat, 3 grams of carbs, and 16 grams of protein. If you can get them to put the cheese between the egg and the sausage patty, you can probably eat it out of the wrapper without too much fuss.

The Bacon, Egg & Cheese McGriddles® also fare well without the bun. 180 calories, 12 grams of fat, 4 grams of carbs, and 14 grams of protein. This might be another one to eat in a bowl, however.

If you want to avoid the complication of asking for modifications – and I understand that patiently explaining to the counter staff that to properly assemby your Egg McMuffin without the muffin you want your slice of cheese *between* the egg and the sausage, then put on the wrapper while people are behind you impatiently watch this scene unfold, the Bacon Ranch Grilled Chicken Salad does not seem all that bad. 320 calories, 19 grams of fat, 9 grams of carbs, and 42 grams of protein. A bit high on the protein and also on the carbs, but some of us could manage it.

Oddly enough, the chicken and salads seem more of a problem than the burgers. Just too much protein from the chicken.

Again, I’m not saying you should be eating this stuff as part of a diet to promote overall health, but if you’re stuck in a food desert and McDonald’s is the only choice, it is not impossible to maintain your keto diet without starving to death.

I’m not even going to venture into the drinks. I am of the belief that it’s a toss-up as to whether you’ll actually get diet soda when you order one or if they’ll mix it up with the sugared variety. Black coffee with a little half-and-half or a bottle of water is all I’d be comfortable with – but play around with the nutrition gizmo and maybe you’ll find a hidden gem.

 

 

 

 

 

 

 

 

 

 

 

 

 

Recipe – The Cream Spinach Fat Bomb

Quick and easy to make – and quite good.

I’d better be right about fat being harmless though or I might be in a body bag after this one.

Ingredients:

  • 2 boxes frozen chopped spinach
  • 1 stick salted butter
  • 1/2 box of cream cheese
  • parm cheese (the stuff in the cardboard can)

Directions

Thaw the spinach in the microwave for 10 minutes. It will leak so place the boxes on a plate to catch the leakage.

Once thawed, let stand for 15 minutes at least – it will be too hot to handle the next step.

Now that it’s cooled, use a strainer to squeeze out as much of the excess liquid as possible – but don’t kill yourself over this – good enough is good enough

In a microwave-safe bowl, toss in the spinach, along with a stick of butter and the cream cheese. After about 4 minutes the butter and cream cheese should easily mix into the spinach without fuss and to my surprise got absorbed into the spinach. There were no puddles of butter as I feared.

The taste was good but a little lacking. A healthy sprinkle of the canned parm cheese made it perfect.

It *looked* like ordinary creamed spinach – but we know better. This innocent-looking creamed spinach was a Cheesecake Factory-style Fat Bomb made to look ‘lite’ and ‘healthy’. It was one of those menu items where you’d go: “Oh – I don’t know *how* they can make creamed spinach so tasty!”

Just for the heck of it I ran the numbers for the whole thing in my LoseIt! iPhone App:

  • Calories: 1,408 (1,200 of these calories come from fat)
  • Fat: 135g (81%)
  • Carbs: 37g (10%)
  • Protein: 33g (9%)

I would say that realistically this serves 4 – which means I ate 4 servings in one sitting.

Me and my body need to have a little ‘sit down’ to talk about ‘portion control’ – ya think?

This would be a splendid recipe for a pot luck – and you can look ’em in the eye and say it’s ‘diet’ – though change the subject if they start asking questions about the recipe. Based on the crowd at the New Year’s party I went to, this would have been gone in a flash.

Need I say it? This is safe for a ketogenic diet. In fact, it is *so* safe you might want to dial it back a notch – though this is ideal for people doing a ‘fat fast’ (though you don’t eat as much as I did). It is also vegetarian as long as they are the type that do dairy – there’s so many variants it’s hard to keep track.

Week 1 Back on Low Carb: Not Exactly, But Sort Of

Here’s a day-by-day summary of my first week back:

Monday, March 23, 2015 – 257.8

That moment in a soon-to-be-dieter occurs: shuffle to the scale, get on, look at the number – and it hits. A flabby fist shakes at the heavens in defiance: “Damn you! I’m going to lose this weight starting NOW!” The act feels good: I know, I’ve done it for a year and a half. My wife calls it ‘The Tomorrow Diet’ because I would usually cave soon after my defying the Universe and my weight in it and resolve to try again – tomorrow.

This time, however, I managed to muddle through the day. I had done some prep the night before. Not exactly knowing I was going to plunge into a diet the next day, I had made some pork belly and eggs and created cup-sized portions for lunch the following week. I hadn’t lost my instinct to do these sorts of things – I just ate like crap alongside these behaviors.

I decided to skip the pork belly and just brought Fage Greek yogurt and butter to work. I put butter in my coffee and ate the Fage with the zero-calorie EZ-Sweetz. I decided at the outset that artificial sweeteners, which I have tried to do without on other attempts, would be A-OK – I lost 80 pounds guzzling them down my initial go at this in 2003. I wasn’t going to worry about them now.

I also bought some of that MiO ‘water enhancer’ – the ‘energy’ type that contains caffeine. That does help me get more water into my system – and the caffeine did help replace some of the coffee as my stomach had not been feeling good as of late and I cut beck.

Once out of work I passed through the gauntlet of stores and the fast-food restaurants with some concern – but I didn’t stop.

At home after work I had the pork belly and egg – swimming in pork fat and kicked up a notch with Tabasco sauce. Good stuff.

I then screwed up a bit, having two dinner rolls the size of a baby’s fist with butter, then mozzarella and tomato. Rumor has it a bit of chocolate cookie was also consumed.

Not a picture-perfect start, but way better than I had been doing.

Cals: 1,832
Fat: 146 (72%)
Carbs: 62g (14%)
Protein: 68.4g (15%)

Tuesday, March 24, 2015 – 255.4

Weight down a bit. Meh. I got my work cut out for me. A little more in the groove, I added a can of tuna to the day’s routine above, and had the pork belly for dinner again. I also had an avocado and 2 ounces of American cheese.

Cals: 1,506
Fat: 120 (70%)
Carbs: 30g (8%)
Protein: 86g (22%)

Wednesday, March 25, 2015 – 251.8

Screw the weight loss – I was feeling a lot better already. My Tums usage had plunged and I didn’t hit the snooze button a dozen times before dragging myself from bed. My energy was returning. I was also beginning to feel some of that weirdness that comes from going into a ketogenic state. Headache, though mild. A slight dizzy feeling. All manageable – and familiar.

I got derailed by an afternoon hunger that just wouldn’t quit. I had my yogurt but then tucked into to way too many macadamia nuts, then a can of sardines kept for emergencies, then another yogurt. Lastly, I had 2 squares of the Lindt dark chocolate with butter between them like a sandwich. This was way better than I expected – the butter adding the creaminess the brittle but tasty hard chocolate was in short supply of. I’d have to remember that trick.

It didn’t stop there, though. Home was some fresh-made potato salad and steak. I could have left the potato salad alone, but that didn’t happen. Four large slices of pepper jack cheese an a few slices of low carb bread also helped to put me way over the top. It wasn’t worth counting – or I was too mortified to try.

Thursday, March 26, 2015 – 254.2

Despite the excess eats and the weight gain, I was feeling way better and sleeping better. A bad day here and there wasn’t the problem – it was too many of them in a row. I switched things up a bit and brought the pork belly concoction at work, though something that oily is almost like handling nuclear waste in an office – and I’m glad no one asked me what I was eating.

I was a bit hyper as well. Caffeine has a stronger effect on me when I go low carb and it showed. I apologized in a meeting and blamed the coffee for my over-exuberence.

I was hungry on the way home and had a number of fast-food fantasies as well as internal negotiation (‘If I get the double cheeseburger and throw away the bun…’) but I resisted.

At home I had almost a third of a head of lettuce with 3 ounces of cheese, then a bit later caved for some of the potato salad. I also had some of the leftover kilebasa and hard-boiled egg mixed with mayo on a slice of low carb bread.

Not a perfect day – but not a bad one, either. I was off to shaky start, but trending in the right direction at least.

I decided not to count just because whatever measurement I came up with would be wrong – and counting all the time, well, sucks.

Friday, March 27, 2015 – 252.4

Another uneventful day at work. Had a Greek yogurt and that’s it. I do drink maybe 4 cups of coffee, and a 16 oz glass of water with the MiO energy stuff squirted in – one with 2 tablespoons of psyllium husk, the other without.

Psyllium husks, typically used for constipation, were a staple of my first time on low carb. This is what Metamucil is made out of. Here’s the thing, however: it might have other benefits. I’ve read that it can act as a prebiotic, and while no one is really sure, it might – just might – have had a hand in my initial weight loss.

As this is a possibility, I’ve added it back in.

For dinner I bought hot Italian sausages and cooked them with 4 onions and olive oil until the onions were nicely carmelized and the sausages cooked. The entire family pounced on them and I ate their leftovers – the sausage and onions along with boiled potatoes.

I also had a few glasses of red wine and one large sugar cookie.

Saturday, March 28, 2015 – 250.4

A quick review of the past weeks shows what I’d call a pretty poor performance at doing low carb. Despite that, however, I’ve shaved off over 7 pounds. I’d argue that it’s water weight mostly, and nothing to crow about, but two things jump right out:

  1. I have certainly stopped the upward trend of weight gain – at least in the past 5 days
  2. I have lost what most people would consider a considerable amount of weight in a short amount of time

I also feel better in general.

But what have I done right, exactly? Right now I think it’s little more than:

  • Keeping clear of takeout food – burger, pizza, and sandwiches at lunch
  • A level of accountability about what I eat
  • A lower carb level

Even though I’m not keeping my overall calorie intake to what’s considered an ideal level for me – and my carb levels are too high for generating ketones, it’s apparently been enough to start a course change.

In a way I’ve failed, however: I expected to be in a full-out ketogenic state. Perhaps this is a better way to start, though: easing into it.

As far as the day went, weekends can always be a problem because being home makes me much more able to grab a snack when I like. It’s far too easy to eat as a cure for boredom and I don’t consider any attempt to navigate a diet to be successful until I’ve run the gauntlet of a weekend.

By my reckoning, I ate too much. After coffee and cream in the AM, as well as an extra-large Dunkin Donuts coffee with cream, I came home and had another serving of the pork belly and egg I had made earlier in the week. Not content – though I should have been – I followed that up with some kilebasa in mayo on a piece of low carb bread.

Late in the afternoon I had a few ounce of American cheese, as well as some egg salad on another slice of the LC bread. A bit later, cleaning up, I found a jar of Tapenade misplaced in the wrong cupboard. What is one to do with a misplaced item?

Eat some, of course.

I had it with some pork rinds.

It was some time after this that the family decided to go out for dinner. I hadn’t planned for this, but I was also easing in to the diet and we really needed some time together as a family because, as of late we’ve all been too busy in our own stuff to spend much time together.

I’d survive.

We decided to go to a new restaurant, Seasons52. I wrote a review for the place that you can find here if you’re interested. I had a bit of flatbread with lobster, mozzarella, and diced peppers, and for the main course had a cut of roast salmon on a cedar plank with a creamy mustard sauce and the root vegetables potatoes and carrots. I skipped dessert but did have a taste of my wife and daughter’s. It wasn’t part of my diet plan, but it wasn’t an outrageous cheat, either.

Sunday, March 29, 2015 – 252.0

A minor uptick in the weight is nothing to worry about – I drank a LOT of water the night before and whatever triggered this usually like to retain some of it for a while. What I continue to notice are the things that have nothing to do with the scale that are changing. I woke up rested at 6am. This sort of thing had stopped happening a while ago. It’s coming back. My upset stomach, the unquenchable fire in the belly each time I eat, has disappeared. The feeling in my throat where it felt like I couldn’t eat when I haven’t eaten for a while has also gone.

I haven’t gone hungry, shed a few pounds, and have more energy – changing bad habits can be difficult and are fraught with booby-traps that catch you unawares – see ‘ironic rebound‘ – but so far it’s been a gentle and positive easing into a better routine.

I didn’t eat much – not particularly hungry – but did have a bit much wine in the evening as a sort of ‘goodbye’ as wine drinking has never been compatible with weight loss with me.

The combo of which knocked me flat.

Monday, March 30, 2015 – 252.6

So even off to a crappy start I lost 5.2 pounds for the week.

Let’s see if week 2 gets any better as I’ve ‘acclimated’ myself (somewhat) to a new routine.

Seasons52 Restaurant Review

We decided to go to a new restaurant, Seasons52. It’s a new concept to me: a place where the menu proudly states that no entrée is more than 475 calories. There are no ‘endless bread sticks’ or huge portions dripping in butter. The portions are small compared to most chain restaurants, the food carefully prepared to bring out the natural flavors, and the ingredients seem high quality. It is minimalist, portion-controlled, and a much healthier choice than the majority of the restaurants in the area.

Maybe that’s why it was a 2-hour wait to get a table. The place was packed. While the ‘value proposition’ of the place goes against the grain of competing restaurants offering huge portions, perhaps there’s a niche for a place that serves artfully prepared but unpretentious food in adequate portions. It’s an European sensibility applied to food that I would call ‘American’.

The menu makes little attempt to define their food as derived from any ethnic cuisine. Some restaurants have entrees that seem as if they are representing the United Nations, with Italian entries next to Asian entrees next to Mexican entrees – all bearing little resemblance to the authentic cuisines they steal from. At Seasons52, the food is uniquely theirs. I give them credit: it’s a bold move to become the anti-Cheesecake Factory – and I’m sure that – with one not far down the road – many people – having tried this place, never come back because for the same price you get way more food at The Cheesecake Factory.

But for people who don’t need to equate the quality of the dining experience with the volume of food nor the number of ingredients, Seasons52 might be worth a try.

The first thing you notice is that there is no free bread at the table. Instead, they sell different varieties of flatbreads as appetizers, baked with a selection of toppings. We ordered a lobster and mozzarella flatbread and a long, thin bread, topped with not only lobster and mozzarella, but basil and diced peppers and squirted with a bit of lemon arrived on a long, flat board designed just for this dish. The long rectangle was cut into 8 triangular pieces and we each got two. They were delicious, with none of the flavors overpowering the others.

When we were done we wanted more – but isn’t that the long-forgotten point of an appetizer? Americans have become accustomed to going to a restaurant, filling up on bread, sharing a big appetizer, then forcing down what many times ends up being a mediocre entree.

The entrees were consistent in philosophy and execution as the appetizer. We each had ordered different ones: I had a cut of roast salmon on a cedar plank with a creamy mustard sauce and the root vegetables potatoes and carrots – not a lot in terms of portion-size, but all the ingredients clearly were high quality and did not need to be tarted up with sauces and unnecessary spices. I very much enjoyed my salmon dish and was satisfied without being stuffed.

My wife had the carmelized scallops which came on a bed of roasted crushed potatoes with some small amount of vegetable mixed in. I had a bite of the scallop and they did a wonderful job of adding just the right touch of sweetness without overpowering the taste or ruining the texture of the scallop – a delicate balancing act done successfully.

My older daughter had a pork chop with some sweet potato mash. Again the same sensibility. I did not try this, but both my daughter and wife remarked how tender and flavorful the meat was.

My youngest daughter had the pasta. Again – the same sensibility. Instead of piling on the cheap pasta and throwing shrimp in top then drowning it in sauce, the pasta complemented the shrimp in roughly equal proportions, with fresh spinach added and a light sauce that didn’t steal from any cuisine but came straight from the restaurant’s own esthetic.

My older daughter, who is long and lean as well as a lacrosse player, can tuck away quite a volume of food, yet at the end of the meal announced she was stuffed. I imagined that very few ‘doggie bags’ were carried out of this place. To me, a ‘more-is-better’ type of person (the reason I’m fat), they executed the ‘less-is-more’ approach to food flawlessly.

But we weren’t done yet.

Their execution of the ‘dessert menu’ is again sensible – and shrewd.

We were stuffed – remember? They do not ask you if you want to see a dessert menu – instead they bring over a tray of desserts – each in a small glass – dessert flights as they are called. Each is a tiny taste of decadence that won’t make anyone feel guilty about having dessert. The shrewd part is that: the dessert is *there*. They bring it to you without you asking for it, entice you with the actual dessert and not a picture, and if you want one they take it off the tray and give it to you. Immediate gratification after putting the damn thing right under your nose.

Our reservation was after 9pm it was late by then and the kids were fading fast, but were roused by the dessert. While I skipped it, the three of them took one. I had a taste of two of them. Again, well done, with flavors that complemented rather than competed. My wife got one with a tiny squeeze tube of amaretto so you could apply just a few drops to heighten the experience.

Seasons52 is food crafted with the precision of a Mars mission. It is novel approach for an American chain restaurant. When ‘healthy’ food is served at restaurants it usually flops – or is done as a sneaky psychological ruse. In fact, many chains put healthy items on the menu knowing full well that it lures customers in – who then order the high-calorie decadent stuff next to it. Others put faux healthy items on their menu – usually salads – then pack so many calories into the thing that your perceived sense of restraint was instead a sneaky con job by the restaurant.

Here the food is honest, minimalist, and fulfilling. It’s a fine dining experience in a relaxed atmosphere with beautiful woodwork throughout the space – yet it avoids pretension. As I stated before, this is the anti-Cheesecake Factory down to the decor – The Cheesecake Factory having the most overwrought, overstated, and garish decor and architecture that screams everything but good taste.

Seasons52 only has about 42 locations so far in the US, but if you have the opportunity to try it out – and don’t feel like you are somehow being cheated by not getting ‘endless breadsticks’ or huge portions, it’s worth a try.