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 February is Heart Health Month, and Orange County has a seductive secret weapon in the fight against artery-clogging cholesterol: Irvine-based The Veggie Grill. This unique “fast-casual” concept was borne from the brain trust of businessmen Kevin Boylan and T.K. Pillan and the culinary creativity of Chef Ray White. All ingredients at The Veggie Grill are 100 percent plant-based. Named Restaurant of the Year by the national publication VegNews, The Veggie Grill opened its third store in November at the Irvine Spectrum Center. The other locations are near UC Irvine and in El Segundo. If you haven’t yet tried the food at The Veggie Grill, make it a point to do so this month. And if your New Year’s resolution is already fallen by the wayside, get it back on track with the restaurant’s delicious healthy options. The Veggie Grill uses specially seasoned and -prepared veggie protein blends to make its chillin’ chickin’ and veggie-steak, vegetable-based creations that have the flavor, texture and consistency of their meaty counterparts. Add some exceptionally fresh produce, sauces, wheat buns, and you-won’t-believe-your-mouth desserts, and The Veggie Grill will satisfy even the most ardent carnivore.  Susan Belknapp is OC Family’s associate editor. RECIPE OF THE MONTH Quick & light balsamic chicken By Jamie Gwen Here's a clean and lean dish that's perfect for keeping those New Year’s resolutions! Ingredients: > 4 boneless, skinless chicken breasts – pounded to about 1/4-inch thick > Your favorite Chef Jamie Spice Rub OR salt and pepper to taste > 2 Tbs. extra-Virgin olive oil > 1/4 cup balsamic vinegar > 1 tsp. Dijon mustard > Juice of 1 orange > 2 Tbs. capers > 4 cups baby spinach leaves, spread on a serving platter > 1 cup teardrop OR cherry tomatoes, cut in half Directions: Season the chicken breasts liberally. Heat the olive oil in a large sauté pan. Add the seasoned chicken breasts and cook over medium heat until golden. Turn the chicken breasts over and sauté until cooked through. Remove the chicken from the pan and place on the bed of spinach leaves. Add the balsamic vinegar to the sauté pan and scrape up any brown bits from the bottom of the pan. Whisk in the mustard, orange juice and capers, and cook for two minutes to reduce to a glaze. Pour the glaze over the chicken, garnish with the tomatoes and serve immediately. Serves 4 JAMIE GWEN is a celebrity chef, certified sommelier and cookbook author with a weekly radio show. For delicious recipes and cooking tips, visit chefjamie.com. ASK THE NUTRITIONIST Q: My son has a rash on his legs that is worse during cold, dry months. Could this be a food allergy? Amy, of Temecula A: It’s possible, but food allergies are not likely the direct cause. He may have a condition called eczema. Eczema is a skin disease that worsens during the winter months and can be aggravated by food allergies. To be sure, ask your pediatrician. That said, many kids (and adults) do not consume enough essential fatty acids (especially omega-3s), vitamin A and zinc, which help retain moisture and support skin health, especially during cool weather. Try to get him to eat more fish, nuts, low-fat yogurt and dark leafy greens to boost his intake of omega-3 fats, vitamin A and zinc. Erin Silva, MS, RD Registered Dietitian The Fitness Camp, Irvine |
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RSS SubscribeReaders Feedback:
That veggie burger looks really good!! I'm going!
| Comment at 1/30/2009 |
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