Dining out can be a true challenge when beginning a healthier routine. Between craving high-fat foods and being in a social environment, it can be hard to make smart choices and not feel like you’re standing out amongst friends and family.
True Food Kitchen, nestled in the popular Scottsdale Quarter, can be a perfect option when you want to dine out while also eating right.
Founded in Phoenix in 2008, True Food Kitchen is a restaurant inspired by a philosophy that food should make you feel better, not worse. The restaurant brand is driven by a passionate collective of accomplished chefs, visionary restauranteurs and a renowned doctor of integrative medicine who believe delicious dining and conscious nutrition can go hand in hand, without sacrificing flavor, creativity or indulgence. True Food’s seasonal menu is guided by the principles of Dr. Andrew Weil’s anti-inflammatory food pyramid. From nutrient-dense staples and carefully sourced proteins to little-known superfoods, True Food Kitchen is committed to sourcing the most responsible, creative and freshest in-season ingredients. At True Food Kitchen, guests are invited to become part of a world where great-tasting food and thoughtfully crafted beverages—shared in an environment of infectious, accepting positivity—can be the foundation for a life well-lived.
“Variety is the first thing that comes to mind when I think of how to best describe True Food Kitchen,” chef Robert McCormick says. “Those of us seeking healthy, nutritious food typically run into the problem of having limited menu options when eating out. What’s worse is that the available options are often an afterthought and uninspiring. Each and every dish on True Food Kitchen’s menu is crafted with various nutritious, seasonal ingredients, prepared daily to ensure peak flavor and freshness for even the most discerning guests.”
Mirroring that sentiment is Director of Beverage Jon Augustin. His drinks pair beautifully with the seasonal dishes for January at True Food Kitchen and have many health benefits you’d be hard-pressed to find at a typical dining establishment.
“One of our best cocktails is the Forbidden Root Cocktail, which we pair with our new Mauritius Island Redfish dish, made with lemon-infused vodka, apple, red beet and rosemary,” Jon says. “The acidity of the cocktail pairs well with the fish and accentuates the spice of the salsa verde, while the rosemary and beets complement the potatoes. Rosemary also helps with brain function and liver detoxification; red beets help with endurance and boost weight loss. The best cocktail to pair with the new pan-seared chicken is a new winter-inspired cocktail, The Juniper Rose. This is made with rose-infused gin, pamplemousse (grapefruit), lime and thyme. The subtle thyme notes complement the seared chicken, and the floral notes of the rose tie the vegetables together. Grapefruit is high in antioxidants, rose petals help with arthritis, and thyme reduces stress and helps with heart health.”
Jon expands on January offerings that are nutrient-dense, flavorful and leave you fulfilled while not veering away from a healthy lifestyle.
The sustainably raised Mauritius Island Redfish is an ideal option, served with salsa verde and kale tabbouleh. The kale tabbouleh is a take on the traditional Lebanese salad that uses organic kale instead of parsley and fonio instead of bulgar wheat—both of which pack more nutrients per calorie. Another low-calorie, low-carb entree is the pan-seared chicken breast featuring sauteed broccolini, spinach and edamame and served with a Mediterranean-inspired sauce.
“Either one of these two entrees will keep you fully fueled and light on your feet, so you can hit your personal fitness goals more efficiently,” he says.
“Fitness and good eating habits go hand in hand. Whether you’re counting calories or looking to lower your carb intake, look no further than True Food Kitchen.” –Chef Robert McCormick