Eating Out On the J.J. Virgin Diet

Before I went on the J.J. Virgin diet, eating out was my thing—literally every day, every meal. And though I have adjusted to cooking and eating at home most of the time, when I’m in a time crunch, just don’t feel like cooking, or joining family and friends for a social gathering, it’s nice to know that there are a few places where I can have my SKINNYUM and eat it too.

Chipotle

Chipotle is a great place to get allergen-free food on the run.   Of course, all of the corn products (tortillas, tacos, sofritas, chips), vinaigrette, cheese, sour cream, corn salsa, white rice, and tofu are OUT, but check out the many other bowl or salad choices that can be enjoyed even in cycle I:

·        Brown rice

·        Pinto or black beans

·        Fajita vegetables

·        Mild tomato salsa

·        Guacamole

·        Lettuce

·        Meat

Chicken

Pork

Barbacoa

Steak

Olive Garden

Olive Garden restaurants offer a few entrees and side dishes that may be enjoyed as you move into cycle II and beyond.  Sorry, bread sticks are a no-no!

Be sure to ask for the “gluten-free menu” before placing your order. Not everything on the menu is acceptable, but, in spite of that, you should be able to piece together a delicious meal.  To give you an idea of what’s available, check these options out:

·        *Olive Garden's trademark salad (no cheese, no dressing—ask for oil & vinegar, and no croutons)

·        *Herb grilled salmon

      Tuscan sirloin

·        Broccoli

·        Gluten-free pasta

·        *Tomato marinara sauce

* Okay for cycle I

Others

Surprisingly, several major restaurants and even cruise ships offer “GLUTEN-FREE” or “ALLERGEN-FREE” menus. But remember, gluten is only one of 7 allergens you are trying to avoid.  So, while an entree might be listed as gluten free, it could very well contain a host of derivatives of the other 6 allergens.

When planning to eat out, be sure to do your homework ahead of time.  A simple Google search can identify the gluten/allergen-free fare offered at 
restaurants and will show you the allergen content of each dish. And, in most cases, the food is still yummy.

Fast foods are a bit more limiting. Since sandwiches are out because of the bread, probably the only option at fast food restaurants would be some type of salad without the cheese, corn, croutons, mayo, dried fruits, or salad dressing.  In lieu of salad dressing, try oil and vinegar or Branford’s Spicy Vinaigrette. Also, I’m noticing that some fast food places, like Subway, are now touting hormone-free/anti-biotic free chicken. So, if the chicken is good, add a little chicken.

Disclaimer: the eateries mentioned in this post are places where I have personally enjoyed eating.  I am neither responsible to/for, affiliated with, nor endorsing them. 

Tangy Lemon Pepper Chicken Wings

I'm not always a fan of tangy entrees, but for me lemon pepper chicken is definitely an exception.  Though there's not much distinction between this recipe and others like it, the difference here is the chicken itself--hormone/antibiotic-free, free range chicken. Chickens that are not exposed to antibiotics and artificial hormones are considered not only healthier, but more flavorful as well.

With that in mind, go ahead and stir up a batch of Tangy Lemon Pepper Chicken Wings with vinaigrette dressing for your next sports party and your friends are sure to exclaim--wait for it--"YUM!"

.

 Tangy Lemon Pepper Chicken Wings

Ingredients:

Makes 3 servings

1 pound hormone/antibiotic-free, free range cut chicken wings (about 8 wing pieces)

Juice from 1 lemon 

½ teaspoon sea salt

½ teaspoon pepper

*        *        *        *        *        *         *        *        *   

Coating

1 teaspoon sea salt

Surface zest from 1 lemon  

1 tablespoon onion powder

1 tablespoon garlic powder

1 tablespoons black pepper

¼ cup olive oil (not extra virgin)

1 tablespoon parsley flakes (add later)

  

[ 1/8 cup brown rice flour is OPTIONAL—adds a little bit of a gritty textured breading) ]

Directions:

Squeeze lemon juice on both sides of chicken.  Sprinkle and evenly distribute ½ teaspoon of sea salt and pepper on chicken pieces.  Set aside. Put coating ingredients (except parsley flakes) into a bag .  Shake the bag to mix ingredients well. 

Preheat oven to 350 degrees.  Also, pour oil into a stove top frying pan.  While oil is heating to medium high heat, put the chicken in the bag of coating and shake, ensuring that each piece is well covered.  In the frying pan, brown chicken on both sides, cooking for about a total of 10 minutes.

Place hot browned chicken in a baking dish and bake uncovered for 35 minutes or until cooked all the way through. Sprinkle on parsley flakes and let the chicken sit for 10 minutes. 

Serve with Branford's Original Spicy Vinaigrette salad dressing as a dip.

Note:  For a less tangy flavor, reduce lemon juice and zest to half