I'll be heading home in a couple of weeks and am trying to plan ahead and come up with some strategies for coping with the transition. My at work diet is basically all about picking the best bits from the provided meals as all meals are catered. I've got a good handle on that so no issues.
However, once I head home I will be doing pretty much all of the cooking, and the choices expand out to pretty much anything I want, so it's going to get complicated. One of my issues in the past is to go overboard with stuff I just can't get at work, everything from decent bread, any and all pork products, hmmmm, maple bacon or BBQ pulled pork etc. etc.
So, my plan is to put a load of effort into meal plans so that I can control calorie intake and still provide an exciting meal selection for my wife and son. I've also been thinking about my eating habits and trying to figure out those little things that can add a load of calories to the day, and I've discovered that I am a Mayo Monster!
Never really thought about it before but I can add mayo to pretty much anything I can fit in my mouth. I'll need to get a handle on that and was wondering if anyone had any tips for a serial dipper? Maybe a home made version rather than the mega bottles bought in bulk off the shelves?