As I alluded to in a previous post, I took a three-day trip to Dallas over the break. In preparing for the trip, I asked my dietitian for advice on what I should eat on the trip. Among other things, she said two things that stuck with me. First, seek out places that are known to use less processed foods, such as vegetarian restaurants. Second, be mindful of portions. Margaret’s parting comment to me was, “Whatever they give you, put half of it in a to-go box.” I implemented both of those pieces of advice when eating at Spiral Diner.
A 100% vegan restaurant, I was attracted to Spiral’s whimsical flair that’s as present inside the Dallas location as it is on their website. While I tried to stay with the template of 3 proteins, 1 carb, 1 fat, 1-2 veggies, and a fruit, the “Ate” Layer Burrito called to me. The menu describes it as, “veggie taco meat, mexican quinoa, black beans, tomato, green onions, avocado, corn, black olives, sour cream, and chipotle mayo. all wrapped up, grilled, and sealed in a tortilla.” Way heavy on the carbohydrates, it included ingredients that I had some familiarity with, so I ordered it with sliced apples.
As instructed, I immediately boxed up half of the burrito, taking my time to eat the other half mindfully, tasting each of the ingredients. The apples were crisp and fresh. The burrito was much more moist than I expected, but still flavorful.
My traveling companion ordered the Spiral Burger with potato salad. After seeing this plate, it would have probably been a better fit with the small meal template, but for some reason, “burger,” didn’t sound like a good idea at the time.
This restaurant trip has been a good practice run for one of our upcoming maintenance program field trips, “Dine with a Dietitian.” In this activity, the class meets at a local restaurant, makes their selection, and shares with the group the reasons they chose the items they did. I cannot wait!