I'm already a vegetarian, so I tried to stick to lean and green ingredients, and avoided anything bready or carby (passed up the blintzes that I love!!). I did have 3 bites of sugar free choc cake and a half baked potato with salsa . Had scrambled eggs, Chinese veggies and tofu, baby bok choy, a little melon, a bite of carrot salad, and green salad. That was breakfast and lunch, so I'll just have a shake for dinner. Sigh.

If bok choy is there, I'm a happy camper! Eating well at buffets can be hit-or-miss with me, but I find that it helps to immediately scatter veggies over 3/4 of the plate, which leaves just a small bit of space for stuff that's more of a treat. And jazzing up the veggies with salad bar ingredients can be fun. For example, I love sunflower seeds over broccoli, boiled eggs and olives over green beans, jalepenos on cauliflower, etc.