And oh, by the way, it is good for you.'" "I tell our people they have got to start every message with, 'Tastes great, tastes great, tastes great. "I don't like saying the H word, because that's going to turn people off," said Mike Donahue, co-founder of Lyfe Kitchen, which has expanded to 13 locations since opening its first restaurant in Palo Alto, Calif., in 2011. Many of these restaurants cater to salad skeptics or meat lovers who shy away from anything green or overly healthy. "The big trend now is make it better for me, but I don't want to give any flavors up." "People want to eat more vegetables that are nutritious and unprocessed," said Greg Dollarhyde, chief executive of Santa Monica, Calif.-based chain Veggie Grill. Several offer beers from local breweries and menus that change with the seasons. There are cushy chairs and communal tables, not plastic ones that are nailed down. At some, you'll find real china replacing paper dishes and foam cups for in-house eating. Many are rethinking the fast-food experience beyond food. "The most bankable word in food service is fresh," said restaurant consultant Aaron Allen. But analysts predict this sector will boom as health-conscious consumers ditch the burger and fries in favor of healthy meals. Such chains make up just a tiny fraction of the $200-billion fast-food industry in the United States. These chains, several based in California, see a juicy opportunity in the Golden State, with its bounty of health-obsessed diners interested in the latest food fads. At the same time, they are stealing customers from stalwarts such as McDonald's. These rapidly expanding restaurants want to revolutionize the fast-food industry, bringing healthy fare to the masses who typically don't shop at Whole Foods. Now, a number of upstart chains trying to tap that interest are taking aim at traditional fast food by moving leafy greens and fruits to the center of the plate. Instead, diners can order Brussels sprouts salads and kale smoothies, served with the same speed as Burger King.Īmerica's interest in locally sourced and healthy foods has spurred a boom in farmers markets and farm-to-table restaurants and has expanded organic produce at the supermarket. With those guidelines in mind, here's what our dietitian would order from your favorite fast food chains: Wendy’s Jr.Some of the fastest-growing fast-food chains aren't slinging artery-clogging cheeseburgers or cooking up calorie-packed fried chicken. “Try to stay under 300 calories,” she says, “and limit fat as much as possible (since it’s all from unhealthy saturated fat).” RELATED: 8 Low-Carb Bun Alternatives for Grilling SeasonĪnd when it comes to calorie count, Kennedy has a strict rule. She also suggests adding as many veggies as possible, “even if it’s just tomatoes, lettuce, and onions.” First things first: “Skip additional ingredients, such as cheese, mayo, and bacon, which add fat and calories but not much nutritional value,” says Kennedy, adding that you should avoid the multiple-patty sandwiches. “Go for the single patties,” Kennedy says. To help you make smarter choices at the drive-thru, we turned to Kelly Kennedy, RD, resident nutritionist for Everyday Health. And eating too much of any kind of fat can lead to weight gain. Even if you're watching what you eat, sometimes the comfort and convenience of fast food is exactly what you need - especially if you’re on a road trip and don't have other options at your disposal.īut being in such a pickle doesn't mean you have to beeline it for the double-, triple- or quadruple-stacked patties! After all, eating too much red meat, which contains saturated fat, can drive up "bad" LDL cholesterol levels, increasing your risk for heart disease, according to Harvard Health Publishing.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |