I’m now on week 2 of the 30 day slow-carb diet experiment and I’ve managed to stick to the plan with little deviation but eating at work has been one of the most difficult parts. It’s easy to grill something up when you’re sitting back at home but its quite another story at work.

Sticking to the diet at work

Eating at work is always hard and its much more convenient (albeit expensive) to just pickup food during lunch instead of packing it in a sack. I’ve managed to do a little bit of both. For dinner the night before, I will make double portions so I can take the rest to work. Otherwise, I’ll resort to restaurants that fit within the diet such as the Green Onion, Port of Subs, and Qdoba. Eating a traditional salad for lunch usually leaves me hungry but salad bars like the Green Onion have much more than just greens to fill you up. I know some of the other places don’t fit the diet to a tee but working closely within the diet has allowed me to be more conscious of how much I’m eating and what I’m eating.

Two more weeks to go and I’ll be posting the results.