She was right. Heavily breaded chicken, sweetened sauces, fried fish, pizza, pasta bar, etc. I found 1 day they offered a 'roasted' chicken option although I found out from my daughter they don't actually serve what they say is on the monthly menu and sure enough, there was no 'roasted' chicken that day after all.
I helped her pick out the best options for the week that were whole grains, lower carb, no sugar and because she works in a restaurant and often eats there, I also found and ordered a Low-Carb Restaurant: Guide on Amazon.com and had it shipped to her to help her know what was ok to eat at not only her own workplace but any restaurant she visits.
As a special treat, I also made her Homemade Almond Crisp Crackers (similar to a Wheat Thin style) that I am mailing to her. She can use these to snack on in her dorm since regular crackers are high carb and usually have sugar grams and they are excellent with cream cheese or cheddar cheese!
I posted this recipe once before - I believe it was in 2007 or 2008 but it's a favorite of ours when we are watching our carbs.
Almond Thins Crackers
1 c almond flour or fine ground almonds
2 t Splenda
1 large egg white
1/4 t garlic salt
1/8 t garlic powder
1/8 t onion powder
Mix all the ingredients in a small bowl. Make sure it's mixed well so all the almond is moist and the dough starts to hold together.
Crumble and drop the dough on parchment paper or well greased foil on a pan. Cover the sticky dough with another sheet of parchment or greased foil or plastic wrap. Roll the dough out with a rolling pin as thin as you can - 1/8 of an inch is what to aim for and even thinner if you can.
Peel off the top layer and score with a pizza cutter to make about 30-40 small squares. Bake at 325 degree's for 10-15 minutes until golden brown. Check at 10 minutes and use a metal spatula to gently pry the crackers apart, flipping the ones on the outside to the inside and mixing them up a bit. When all are golden, remove, break apart and let cool completely. Store in an air tight container. These are good by themselves, with cheese or as a cracker dip for any number of spreads.
The dough becomes very sticky!
Be sure to cover completely or they WILL stick to a rolling pin...
your hand, the pan... everything they come into contact with
FROM THE COMMENTS -
Hi! - Yep and yep! :) - The thinner the better and baked long enough! As they get 'done' you can pull out the completely baked through ones and leave the rest in longer, flipping, moving them around until they are all done. If they are completely baked through - they are not moist at all, and completely cooked dry - then they are nice and crisp!