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Be at Ease School of Etiquette, Business & University Etiquette Almon, Career Services Austin SOE, Meal Plan Your My Plate, Professional Training and Coaching, University Etiquette Business Dining
Get Etiquette Outclass the Competition by Harold Almon 512-821-2699
You are going to eat on the go. Make it a date get and back pack a small plate, and a knife and fork, to go with your Sippy glass with that take off travel lid. Your plate is to be 9” or less. After use it can be rinsed and placed back in a zip lock bag and then back in a backpack or bag for a later washing. You can Meal Plan Your My Plate®. The Almon Hitt plate can be divided into a four part meal plan: upper left, for grains and legumes, a meat analogue, a stem tuber, or a starch item, upper right, fruit: cucumbers and tomatoes count, lower left, an animal protein; this may be omitted when having a grain and a legume, lower right, vegetables. You may have a complete protein, a starch, and a green vegetable item, or two servings of vegetables, one of which is to be green. Water and bread are to be staples at a table. This is a balanced meal plan; you can tip the balance or round out your meal with a fat or a sugar item to include a portion of dairy, pastry, sauce, or a soft drink. You could carry your plate with you for class, ambiance, presentation, and portion control. You might do it to help reduce waste in the environment. When food is on your plate from your My Palate list, you could say, “I can eat that.” You might make their container or plate your serving dish. You can have your own container to take what’s left of a super sized portion with you; avoid doing this at any meal involving business. At home integrate the dish with pre-prepared sides. In your public eating, let the gourmet in you show. Establish your cover: place setting for one. Eat in a specific style, and maintain your cover until the end.
Frugal Foods and Stylish Recipes will allow you to educate your palate, and cultivate new choices so that you can eat on a higher tier. It can help make you a Nutritioneer, able to look at a food and say, “You are on my list; I can eat you raw),” or let you order, eat in US menu order of courses and instead of eating in piles, eat in style.
Food is to be universally available, come from established food groups, promote behavior modification, and be something you can eat for the rest of your life. As a foodie you can buy and eat food for availability; the season, culture: taste, affordability: your pocket and nutritional value: fuel requirements, and still retain style. Beware, condiments, oils, and sauces can contain hidden Fat. When what is in a condiment is unhealthy or unknown, it is best to buy, bring, and add your own (B/B/A YOC).
Food is fuel. How are you running? What is in your mixture is up to you. When you Meal Plan Your My Plate you can see what is gone missing. There is a high octane formula.
When a grain is used as a grain it requires a legume, and you can omit an animal protein. You can add or need a vegetable, a green.
When using a protein add a starch and a green. You can use a protein and add two vegetables: two greens or one orange and one green.
When a plan is to use a starch as starch or a grain it requires a protein and a green.
When a plan does not contain a green, you may add a fruit to let you remember what you owe, or something fermented in portion to the ratio. Historically this is what was done.
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Fuel is to be mixed strategically to burn efficiently; it can consist in a ratio of 25%, high Glycemic starch, (or a Grain and a legume,) and 50%, low Glycemic of vegetables, (or vinegar based or marinated foods) and 25 % of medium Glycemic animal protein. When selecting a grain and legume, you can omit animal protein and replace it with or round out with other things not really on your My Palate shopping list. I call these additions to make yourself happy, and reasons to spend more time at what serves as your gym.
You can Meal Plan Your My Plate and just look at it as fuel to burn or you can count calories. Later you will learn you do not have to count calories or fuel that you are going to burn today. Stay full or fill up on fuel that does not stay.