A simple answer to being vegetarian at work would be to pack my own stuff, which I have started doing, but I have to admit, one of the perks of my job is that I can get a free meal on shifts where I’m acting manager. And with my current budget, that free meal a few days a week has helped me out a LOT.

I try to get something simple and well within the designated limit, but considering it’s a sports bar with the typical sports bar fare, there’s not many options that scream “vegetarian”. The salads are perhaps the only real options, unless I want to go for fried veggies or carrots and celery all the time (vegetarian, but the sodium would be atrocious and fried foods are one of my worst triggers to binge). I’d just have to ensure there’s no meat or dairy on them and probably bring my own dairy-free dressing.

And it hit me this morning that that could actually work out in my favor. I mean, yeah, I’m sure for most people eating the same thing every day would be boring as hell… but it’s one meal each of these days. And it would be a tremendous help for me.

Currently, I’ve been getting shrimp and a side salad and that fills me up just fine. But in a month, half that meal is not going to be an option anymore (and it’s quite a bit of protein I’ll be missing out on). I know some vegetarians are more “flextarians” and do the fish or eggs thing for the protein (or both) and just steer clear of meat and/or dairy. But a dinner-sized house salad would be a great starter (or late lunch, as is usually the case) to tie me over til I get hungry enough for heavier fare.

Plus, my intake of fat is always high in comparison to the other macros. Getting rid of the meat, cheese, and ranch dressing will help knock those grams down and give carbs and protein more priority.

The salad idea is helpful to me because I’m terrible at eating salads at home. I don’t know why, but I’ll take the time to chop up everything and put it all together, eat it for two days, and then I end up leaving it in the fridge to wilt and rot and throw out all that food. I like salads, generally, so it feels weird to think of them that way. So if I reserve my salad eating for at work (at least, the lettuce-based cold salads), I can save on my home budget and use those fresh ingredients in other meals. My birds won’t mind eating those leftovers, but they can’t be wilted and rotted, either.

For work, I’ve been packing smoothies with protein powder in my lunch bag, a tin of sardines, apples, and a couple of condiment cups with collagen peptides and Metamucil respectively. I have a few recipes requiring me to use up my meat in the next couple of weeks, but by August 1st I should be done with them.

I experimented with the collagen peptides powder in smoothies and didn’t like how the lack of flavor worked with what was there in recipes that could use the sweetening my flavored protein powder would provide.

I figured out I could mix the collagen powder in my salad dressing with my fork and to get the protein that way without ruining the taste. Metamucil I mix with diluted lemonade (too bloody sweet at full strength) and get some extra fiber, at least until I can do some proper cooking and get the beans and rice dishes going. My goals are to have something to eat or drink that’s filling enough so I don’t get home at 1 a.m. knowing I still need to eat.

I suppose my new eating habits will make me more of a grazer than someone who just sits down and enjoys a meal. I’m still enjoying my coffee and haven’t had the chance to eat, but I’m about to make me a PB& J sandwich just to take the edge off (and again, get that protein going).

I was so concerned about not having the right things to eat at work, but meatless salads are definitely a workable answer. That’s one main course I don’t have to take care of at home and can enjoy while out and about. It’s going to be an interesting learning curve, ensuring I can stick to it.

No more shrimp after this shift; next week will be spent focusing on staying full with alternate recipes and sources of protein, carbs, fiber, and fats.