| Get With the Program! Basics |
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| The healthiest vegetables are always green. Greens are undoubtedly healthy, but vegetables and fruits in other colors—red, orange, yellow, blue, and purple—all bring different nutrients to the table. You’ll get the most antioxidants, vitamins and minerals if you keep your plate colorful. |
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My new book, Get With the Program! Guide to Fast Food & Family Restaurants, is coming out in January, 2004. It’s full of tips for healthy eating at just about any type of restaurant, from classic American diners to every kind of ethnic restaurant you can think of. For each chain, I’ve included specific nutrition information, my “Top Picks” for a healthy meal and those dishes “Not on the Program.”
Every month, I will post information about one of the hundreds of restaurants I’ve surveyed in the book.
Many of the classic rules for dining at Italian restaurants apply here: Watch out for anything called “Alfredo” or “Parmigiana,” think beyond pasta, explore the soup options, and so on. But the Olive Garden also makes it a little easier on you by creating what they call “Garden Fare.” Stick to those dishes and you’ll do fine.
Top Picks
These are all from the Garden Fare menu:
• Linguine alla Marinara (280 cals./lunch portion; 450 cals./dinner portion)
• Chicken Giardino (350 cals./lunch portion; 460 cals./dinner portion)
• Capellini Pomodoro (350 cals./lunch portion; 560 cals./dinner portion
• Shrimp Primavera (490 cals./lunch portion; 730 cals./dinner portion)
• Minestrone Soup (100 cals.)
Not on the Program
• Cucina Classica menu listings (except for the Linguine alla Marinara and Capellini Pomodoro mentioned above). These tend to have lots of cheese or creamy sauces.
• Cannelloni al Forno
• Tortelloni de Fizzano
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