These lunches out give me the opportunities to build relationships and learn from what my colleagues are doing in their schools. But as far as eating, it makes it tricky because I have lost a level of control.
Today for example, out for a meeting in the afternoon so ate lunch out of the building. Then for dinner I'm heading in to DC for a special event at the Spy Museum. We will have hors d'oeuvres served. Planning ahead makes all the difference for me - knowing I will be limited in what I choose to let myself have and what I won't ahead of time.
This means I have control over my breakfast and any snacking I do. And then I have limited control over the lunch and dinner options - I will make wise choices within the confines of what is served.
I'm actually looking forward to a low key Saturday when I can cook for myself all day!
Another issue I had on Day 3 was that I forgot to take pictures of some of my meals! DOH!
- Breakfast: green beans, heirloom tomatoes and egg and sausage cups.
- Snack: I ate my cashews and carrots for snack (stuck my tomatoes and peppers in the fridge for tomorrow)
- Lunch: We stopped at Noodles and Company. I had a a Spinach and Fruit Salad without croutons, dressing or balsamic fig drizzle with an unsweet tea to drink.
- Dinner: I snacked on hors d'oeuvres at the museum reception. I chose to eat cucumbers, hummus, tomatoes, olives, grilled veggies (this had a dressing on them though I think), a bite of cheese and a stuffed grape leaf. For the desserts, they were all delicious looking (brownies, cakes, cookies, etc) but I was so proud of myself! I ate the strawberries and grapes (the garnish!!) from the plates. Plus a Teachertini cocktail - not unprocessed at all.