Weekend Sandwich Carbs Only

Weekend Sandwich Carbs Only
(And Stranger’s Grocery Carts)

Summation:

-Sandwiches as troublesome western delight
-How I do my refined starch bombs (sandwiches)
…(Hint: By removing the starch)

I have a favorite spot in a local grocery store where I like to sit and tend to my blog or fun stuff on my puter during the evening.

It is a balcony area that overlooks a wide area of customers shopping.

This is the salads, sandwiches and bakery area of our wonderful local franchise that has now gone national (Wegmans) that I didn’t discover until much later in life has actually spoiled us here in Rochester; when I was able to travel a bit for the first time in my life in the late 2000’s, I discovered, and was surprised to find, that grocery stores in other areas of the country do not begin to compare, at least at that time, to what we had locally.

Turned out I was right, as Wegmans opened more stores south of us, hundreds of people would line up on opening day just for the experience.

Something I took for granted my whole life was in high demand every where else.

My first “foreign grocery store” (one in Las Vegas…I mean…it WAS foreign to ME…) was at around midnight after a late night flight only to discover fairly dirty floors, lousy lighting, literally rotting produce, none of which was organic, and the most sorry options for healthy food I’d ever seen in my life.

Culture shock.

I did end up discovering Whole Foods later on that week (and their Wholly ungodly prices) that at least enabled me to find cleaner and more tolerable options until the weekend when I could relax my diet a bit.

Anyway.

I look over this balcony, with it’s see-through decorative rails right next to my arm, to watch the patrons about 20 feet below me with their shopping carts, and being the ever-nosey person that I am…I check out their (poor) choices in food as I see what their bodies look like and wonder about a possible correlation between the two.

Yup. I judge. It can make me feel better about myself.

And help me recognize my misplaced superiority complex.

I see them choose from the choices under the big “SANDWICHES” sign. The plethora of white refined flour loafs squishing various meats, veges, and occasional weird things between them. Tightly wrapped in thin see-through plastic, the bulging abundance of indulgence straining deliciously at you to “Buy Me” and “Eat Me NOW.”

And they do buy. It’s a more popular section of the store than I ever realized before.

We have this “thing” in western culture where we’ve sandwiched-pun our meats and vegetables between two insulin-spiking additive starches as a form of “meal.” Often with white breads, and often with the supposedly healthier “whole grain bread” options, many customers coming in just to get the sandwich and leave, likely as their meal for that time of day.

I’ll leave the idea of adding chips to that meal for another time.

And, yeah, we all know these things are delish.

So How Do *I* Eat a Sandwich?
MY way of eating them, that feeds into aforementioned superiority complex and gives me the abs that also feed into that complex:

If you’ve seen my content, you know where I’m going with this:

I remove the problem part, and focus on the rest.

I rarely buy bread. I can’t. I enjoy it way too much, it’s extremely addictive, and I can’t stop eating it once I start.

Know someone like this? Perhaps yourself?

People complain to me about BREAD more than probably anything else when it comes to adjusting the diet.

I get it.

And I cover starch in my content, compared to other sweets, and the taste-vs-glycemic punch ya get.

A favorite of mine is the BLT…but I don’t do pig products, so I do the turkey (TLT) instead.

Just MINUS the refined-flour-ab-fluffer loafs of bread on each side.

And this style of eating becomes an easy default option to any sandwich.

To the point of bread not even mattering any more.

Come the weekend, I’ll indulge in the bread, moderately; turkey meatballs in bread, with the “Sloppy Joe” spice options or any of a bunch of other options.

BUT: I’ll buy the rolls made at the bakery, cut the roll in half, and dig out most of the white filling, using the outer crust to sandwich it together instead. Substantial reduction in starch intake, and I love crust anyway, so I’m not missing anything from a pleasure standpoint at all.

If I don’t do the bread option as a starch, I’ll do the meatballs in spaghetti, either the wheat or gluten free versions depending on if I’m eating with anyone else (I have family that are gluten sensitive, and I avoid it during the week as well).

Some people are very sensitive to starches like spaghetti: