Paleo Away From Home

The question always comes up: How do I maintain my paleo lifestyle when eating out?

It really isn’t very difficult, so we will try to help you to do the best you can wherever you choose to eat.

First, pick your restaurants carefully. Obviously you cannot eat anywhere near as well as at a fast-food chain. Use your own good judgment based upon what you have learned so far and don’t avoid asking the server to make substitutions. You will be pleasantly surprised at the level of cooperation you will get from restaurants today.

Here are a few general rules followed by some specific recommendations:

1. Call ahead and find out if you can have reasonable dietary requests granted.
2. A giant first step is to ask the server to not offer any bread for the table.
3. Request your server to have your choices altered to meet your needs.
4. Order a salad with your beverages to eliminate snacking on anything “bad.”
5. If you order alcohol, choose red wine instead of distilled spirits or beer. Drink in moderation.
6. Order an entrée that is not starch-based. (i.e., pasta, rice, potatoes, grains).
7. Alternate your choices between lean cuts of meat and fish.
8. Order steamed or grilled vegetables. Double the vegetables instead of a starch.
9. Request all sauces, gravies and dressings to be served “on the side.”
10. Try to eliminate desserts altogether. You will never really miss them. Always try to request extra vegetables, a salad or fruit in place of starchy menu items.

Following are a few suggestions experienced by your Fountain of You staff at local restaurants:

PANERA

Fuji Apple Chicken Salad

All natural citrus-herb chicken, mixed field greens, romaine lettuce, vine-ripened tomatoes, red onions, Gorgonzola cheese, apple chips and white balsamic apple vinaigrette.

CHILI’S

Spicy Garlic and Lime Grilled Shrimp Salad

Spicy garlic and lime grilled shrimp, mixed cheese, corn relish, house-made pico-de-gallo sauce and crispy tortilla strips, topped with cilantro, served with fire-roasted tomato vinaigrette. (You can request no tortilla strips and less cheese.)

Classic Sirloin Steak

Lean and tender 8 oz. sirloin specially seasoned and topped with seasoned butter. (Don’t forget to order double veggies or a side salad.)

OLIVE GARDEN

Seared Ahi Tuna

Sashimi-style tuna rubbed in bold spices and seared rare. Served with a creamy ginger soy sauce and wasabi vinaigrette.

Victoria’s® Filet

A most tender and juicy thick-cut filet steak. Add a side salad and seasonal veggies.

Lobster Tails

Two cold-water lobster tails simply steamed or grilled, served with your choice of two freshly made sides, such as a side salad and veggies.

FRIDAY’S

Pecan Crusted Chicken Salad

Crunchy pecan-crusted warm chicken sliced atop crispy roamine lettuce in balsamic vinaigrette, garnished with Mandarin oranges, dried cranberries, glazed pecans, celery and bleu cheese.

Shrimp Key West

Two skewers of plump shrimp, dusted with Cajun spices then fire-grilled and seasoned with a zesty lime splash, served with steamed broccoli florets.

RED LOBSTER

Wood-grilled Scallops, Shrimp and Chicken

Skewered sea scallops, jumbo shrimp and tender chicken breast meat in a buttery garlic finish over wild rice pilaf. (You may substitute veggies for rice.)

Also Anything from the Lighthouse Menu

CITY TROPIC BISTRO

Hawaiian Chicken

Grilled sesame and soy marinated chicken skewers served with tropical salsa and a spicy peanut sauce dip.

Big City Salad

Baby mixed greens topped with Mandarin oranges, bleu or feta cheese, walnuts and avocado with your choice of dressing. Add chicken, shrimp or salmon for a complete meal.

Sushi

Any sushi choice from the menu without mayonnaise or fried foods

Western Omelet

Ham, green and red peppers, red onions in a three-egg omelet topped with topped cheddar cheese, served with breakfast potatoes and fruit. (Substitute double fruit for potatoes.)

MATT’S CASBAH

Bombay Chicken Salad

Generous chunks of grilled chicken breast with tart apple, dried cranberries, a papadum and Indian-inspired vinaigrette on mixed greens.

Neptune’s Cocktail

A tower of prawns, stuffed clams, tuna, Dungeness crab, Maine lobster, conch ceviche, octopus, oysters and all the trimmings.

ISLAND PASTA COMPANY

Thai Chicken Skewers

Tender grilled chicken, skewered with a tangy peanut sauce.

Yellowfin Tuna

Sashimi-grade tuna, lightly seasoned, seared medium rare with traditional wasabi and soy.

PETRILLO’S

Chicken Cacciatore

Boneless breast of chicken with homemade red sauce, mushrooms, peppers, onions, garlic and basil. Served over penne pasta. (Substitute veggies for pasta.)

Chicken or Veal Marsala

Sautéed medallions of chicken or veal with mushrooms simmered in a Marsala wine sauce, served over fettuccine alfredo. (Substitute veggies for pasta.)

MEG O’MALLEY’S

O’Doherty Beef-N-Bleu

Tender roasted beef stuffed with bleu cheese and served on a bed of crisp romaine leaves, marinated olives, tomatoes, onions, cucumbers and carrots.

Crab and Shrimp Cakes

Twin cakes loaded with Blue crab and Dublin Bay shrimp, either grilled or blackened. Served with spicy fried onions and creamy remolaude. (Substitute veggies for the fried onions.)

LONG DOGGERS

Cracked Peppercorn Seared Tuna

Seared tuna with balsamic teriyaki sauce and crusabi ranch dressing.

Surf Shop Salad

Crispy greens with cucumber, carrots, tomato, green pepper, onions and cheddar cheese. Add chicken, tuna, mahi or shrimp for a complete meal.

CEDAR’S CAFÉ

#11 “The Renee” Shish Taouk

A skewer of seasoned garlic-grilled chicken on a bed of romaine and seasoned grilled vegetables OR Basmati rice topped with garlic sauce, pine nuts and parsley. (Elect for the veggies in place of rice.)

“The Pam” Greek Gyro Salad

Crisp romaine leaves, olives, feta cheese, tomatoes, pepperoncini and onions topped with your choice of garlic chicken or lamb meat and served with a side of Greek dressing, cucumber sauce and Gyro bread.

THE MANGO TREE

Shrimp Cocktail

Select shrimp with a cilantro cocktail sauce.

Grilled Portabella Mushroom

Jumbo portabella mushroom with roma tomatoes and balsamic vinaigrette on baby field greens.

These are but a few of the offerings from local restaurants. We will update these as we experience them and invite you to submit your findings so we can all help each other to live a better, healthier paleo lifestyle.