PHATTYFIT.COM

So I was in a pinch today and sometimes I’m in a remote area where all there is to eat is a McDonald’s.  Subway is now becoming a common fast food chain as well but every time I go in one I come out smelling like the whole place.  I’m not going to make a huge list of fast food places and what to eat and what to avoid but help you make a few better decisions if you have to go here.  It is usually 2 or 3 times a month that I need to grab a quick meal so after some soul searching I came up with a great tasting sandwich at McDonald’s.  I mean who wouldn’t want to get a number 1 or a number 3 instead but half the battle is the strict diet.  You want to know the pathetic thing here is 90% of you know what a number 1 and a number 3 are so kudos to McDonald’s for branding us.  So the best option for you at MC’ds is a classic grilled chicken sandwich with no mayo and a side of BBQ sauce. 

Mayo vs BBQ

Egg Salad Sandwich:

6 large eggs
1-2 tablespoons mayonnaise (or Greek yogurt)
Salt and pepper
A tiny squeeze of lemon juice
2 stalks celery, washed and chopped
1/2 bunch chives, chopped
2 small handfuls of lettuce
8 slices of whole grain bread, toasted

Place the eggs in a pot and cover with cold water by a 1/2-inch or so. Bring to a gentle boil. Now turn off the heat, cover, and let sit for exactly seven minutes. Have a big bowl of ice water ready and when the eggs are done cooking place them in the ice bath for three minutes or so – long enough to stop the cooking. Crack and peel each egg, place in a medium mixing bowl. Add the mayonnaise, a couple generous pinches of salt and pepper, now mash with a fork. Don’t overdo it, you want the egg mixture to have some texture. If you need to add a bit more mayo to moisten up the mixture a bit, go for it a bit at a time.

Stir in the celery and chives. Taste, and adjust the seasoning and add more salt and pepper if needed.

To assemble each egg salad sandwich: place a bit of lettuce on