Looking for Options - And Finding Them
Folks who have known me or followed my work know that for years I’ve struggled with my health. Things got bad in 2013 following the death of my father and a couple of close friends, along with stress at work, and quite frankly I was in pretty bad shape by last December.
In January I went back to Weight Watchers, signed up with a personal trainer, and began hitting the YMCA’s cardio room. The results, so far, are promising and I’ve lost 88 pounds to date. One challenge I constantly face, however, is the nature of my job includes often meeting people at local restaurants. Oklahoma City, especially the urban core, boasts an incredible array of local eateries, but most of them are known for featuring healthy dishes (oh how I wish a smart developer would get Green & Grilled downtown – and they want to be downtown!).
Sandra at the Beatnix Cafe has been a wonderful help, coming up with custom made items for me to enjoy for breakfast and lunch. She makes healthy versions of her Mexican specials and I can’t thank her enough. But variety is needed. So I’ve discovered a lime chicken salad I can have at Yucatan Tacos in Bricktown, another chicken salad in Lower Bricktown, a great bowl of chicken and rice lemon soup at Peacock Greek restaurant on Reno, an array of options at Boulevard Cafeteria, lemon grilled chicken at Snow Pea in Robinson Renaissance, bison burger lettuce wrap at The Garage, and flank steak taco at Big Truck Tacos.
I met Saturday night with a German travel writer and our meeting place was set to be in the Plaza District at The Mule. Oh boy. Creamy tomato bisque, gourmet grilled cheese sandwiches. This didn’t look like it would end well for me. So I reached out to The Mule and found out they can do custom ordered baked grilled cheese sandwiches.
It was delicious. And on WW points plus, it totaled either 11 or 12 points. Here’s the recipe:
After talking with the chef, I’ve compiled the following recipe to approximate the points plus:
2 slice(s) wheat bread
1/2 oz olive oil
1 cup(s) cooked onion(s)
1/2 medium fresh tomato(es)
1 oz Gruyère cheese
1 cup(s) fresh mushroom(s)
1/2 cup(s) fresh spinach
3 oz black forest ham