If i HAD to eat at a fast food resturant, which item on the menu would be the healthiest, safest choice?
Topic: If i HAD to eat at a fast food resturant, which item on the menu would be the healthiest, safest choice?
October 23, 2019 / By Elrod Question:
My family eat there, but iam trying to be very healthy, but if i had to pick off the menu, what could i order? ( plus i dont eat meat or fish )
Best Answers: If i HAD to eat at a fast food resturant, which item on the menu would be the healthiest, safest choice?
Clarence | 3 days ago
Of course salads but besides that, my personal favorites:
(i was losing 30 pounds, but occasionally had one of these if I HAD to eat out)
bean burrito or pintos & cheese or soft taco
Also check this out. Nutrition and calories for most fast food places: http://www.fastfoodnutrition.org/
👍 234 | 👎 3
Did you like the answer? If i HAD to eat at a fast food resturant, which item on the menu would be the healthiest, safest choice?
Share with your friends
Originally Answered: At your location, wat (relatively popular) fast-food outlet serves healthy, wholesome food and wat is the menu
properly i could say discover ways to cook dinner some thing you like and luxuriate in to consume. Like case in point i like to consume pasta and correctly i found a thank you to make it by ability of analyzing the classes on the field and it became straightforward and with already made tomato topping in a form jar. that i will warmth up I certainly have a stable meal. yet another concern you may do is probably pass out to a cafe and consume there. no longer a quickly food on tho. you additionally can ask some pals in the event that they be attentive to a thank you to make something like pasta or mac and cheese. i be attentive to this can be the dumbest theory yet pass take a cooking type. a straightforward one or what ever point of cooking you want. So yeah the two locate some thing a the keep you are able to certainly make yet isn't quickly food or ask somebody for some recommendations or in case you rather rather need to take a form. properly wish THIS facilitates> :)
have chicken- but ask for no sauce (sauces are SO fatty) or salad but no dressing!
or a veggie burger
👍 100 | 👎 -6
Typically I don't eat terribly unhealthy things at fast food places. Some of my top "fast food" spots are sandwhich places like Subway, Monty's, or Panera. Usually when I eat at McDonalds or Wendy's it's some kind of chicken sandwhich which isn't as bad as a hamburger, although sometimes I do enjoy Wendy's heartclogger double beef pattie burgers. Other common spots include pizza places (Domino's thin crust, Villas, Lucas), Long John Silvers, occasionally TGI Fridays. I'm not exactly out to be health conscious, although I know that I will feel better after eating something from say Panera than a big greasy hamburger. The odd thing is that I'm still pretty overweight. :(
👍 98 | 👎 -15
I am a vegetarian and sometimes get stuck eating fast food.
McDonalds - Order the fajitas, ask for no chicken and extra veggies. They are very healthy and tasty! :) Don't be fooled by their fries - they have beef seasoning in them. Also, most of their salads (even with no meat) have high fat dressing.
A&W - has a veggie burger that isn't too bad.
Wendy's - Baked potato w/broccoli & cheddar, or sour cream & chives. I have that with a side salad & bottled water. It's surprisingly satisfying!
Subway - veggie sandwich or salads.
Good Luck :)
👍 96 | 👎 -24
Most have a salad or even a choice of salads. Most people don't know this but you can get a grilled cheese sandwich (just the bun and cheese) or a veggie sandwich (bun, lettuce, tomato, mayo, cheese) plus there is soups like Cream of Broccoli.
👍 94 | 👎 -33
Originally Answered: I have a ? about an food item?
For the biscuits:
2 cups all purpose flour
4 teaspoons baking powder
¼ teaspoon baking soda
pinch of salt
3 oz. cold butter, diced
8 oz buttermilk
Combine and sift the dry ingredients. Gently knead in the butter. Add the buttermilk and knead on a floured board just enough to bring the dough together. It is vital that you knead gently and no more than is necessary or you will develop the gluten in the flour and make the biscuits tough. Good biscuits are as much a function of technique as ingredients. Form a flat mass with the dough and cut out biscuits with a biscuit cutter. Don’t make them too high or the outside could become over browned by the time the inside is cooked. Place them on parchment paper on a sheet tray and then into a preheated 400-degree oven. Start the gravy immediately. It should be done close to the same time as the biscuits, which is when they are golden in color.
For the gravy:
½ pound ground breakfast sausage.
2 tablespoons butter
4 tablespoons all purpose flour
3 cups cold milk
Salt and pepper to taste
Sauté the sausage until it is cooked and has released as much of its fat as possible. Remove the sausage with a slotted spoon and do NOT drain the grease. You’ll need it to make the roux. (I said this was delicious, not health food). You should have about 2 tablespoons of rendered pork fat. Add the butter and melt it. Then add the flour a little at a time over medium heat, constantly whisking. Cook for about 2-3 minutes. Now start adding the cold milk a little at a time, whisking incessantly. Toward the end of the milk add the sausage back in. When you reach the desired consistency add salt and pepper to taste. Cut the biscuits in half, pour the gravy over them, and enjoy one of the most embracing and comforting taste sensations known to man.
A few points here. The perfect roux has equal amounts of fat and flour. If for some reason your sausage renders noticeably less or more than two tablespoons of fat, adjust the amount of flour accordingly. If you end up making more roux you will need more milk so have extra on hand. Make sure the roux is cooked on no more than medium heat. We do not want to burn or brown the roux, just cook out the floury taste. Four things are necessary to assure a smooth, lump-free gravy. You must constantly whisk the roux and the gravy throughout the process. You must add cold milk to the hot roux. You must incorporate the milk a little at a time. And finally, keep the heat at no more than medium. You can adjust the consistency however you like, but a thick creamy gravy is the target viscosity.