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Eat Out On
The Light Side

FLORINE MARK

aah . . . the end of
the week! You've
worked hard and now
you want to unwind and en-
joy a meal at a nice
restaurant. You just lost a few
pounds and you want to lose
about ten more. Will eating at
a restaurant make your diet
self-destruct? Not if you plan
ahead.
First, look at going to a
restaurant as entertainment.
Eating should be secondary to
you and your companion's
conversation and the
restaurant's atmosphere.
Have fun! (Emphasing ac-
tivities rather than food is a
trick many successful dieters
use.)
Secondly, plan ahead. If
you've scheduled a dinner
engagement, eat lighter
meals for breakfast and
lunch. The same holds true if
you have breakfast or lunch
out (eat lighter meals the rest
of the day).
After arriving at the
restaurant, check the menu
for broiled, baked or steamed
entrees. You can indulge
yourself in these types of
items without feeling guilty.
That's because there are no
hidden calories in the way
they are prepared. (Just make
sure the broiled, baked or
steamed entree is prepared
without butter or sauce.)
Limiting portion size is
another way to reduce the
amount of calories you con-
sume. When your meal is
served, ask the waiter or
waitress to take half of it back
and wrap it for you to take
home. If you're having a meal
with a friend, pick an entree
you both like and split it.
Another option: Go
sauceless or ask for sauce on
the side. From fast-food
establishments to gourmet
restaurants, you are in con-
trol of what you eat. Most
waiters or waitresses will
gladly accommodate your
special order. Go ahead, order
your hamburger without ket-
chup or mustard; and order
your spaghetti with the sauce
on the side. (Plain tomato or
a vegetable sauce is your best
bet.) To spice up your spaghet-
ti, add more oregano instead
of Parmesan cheese.
Be creative. Design your
own dinner from appetizers
and a la carte items.

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December 24, 1987
8:00 p.m.
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522-2022

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