Experience Truthfully Honest Cooking at True Food Kitchen

Experience Truthfully Honest Cooking at True Food Kitchen

by | Jan 1, 2018 | All, Home, Nutrition, Recipes

Nathan Coulon, Manager of Culinary Standards for True Food Kitchen, helps us explore what sets True Food Kitchen apart from other culinary dining establishments. In order to ensure guests receive only the freshest ingredients possible, TFK changes its menu seasonally to use what’s currently in season. Meat-lovers, vegetarians and vegans alike, can be sure to find something that will satisfy their cravings for a good meal, while still being healthy. As a guest of True Food Kitchen, you can be certain you’ll be receiving true-quality ingredients, from a team that is passionate about healthy foods.

Q: Since True Food Kitchen offers seasonal fare, about how long does it typically take to build out each seasonal menu?

Nathan Coulon: We are typically planning one season ahead. We always need to test menu ideas and it can get difficult to test too many seasons ahead, since we cannot get the products we want as they are not in season. Also, when you are buying something, strawberries for example, in winter they taste completely different than when they are in season. It makes it hard to get a true taste for a new dish when none of the ingredients taste like they should. Having said that, the creative process is always ongoing and so something may inspire you now that ends up on a menu a couple of seasons from now.

 

Q: Do you have a favorite season that brings ingredients you most enjoy working with? What is your favorite ingredient to work with? How does it complement the dishes?

NC: My favorite season is spring. There are so many incredible vegetables that are only available in spring: English peas, perfect strawberries, spring garlic. It’s so amazing to go to the farmer’s markets and see all of the colors as spring turns into summer. I really don’t think I can say I have a favorite ingredient, there are too many amazing flavors, but I really love tomatoes when they are perfectly ripe. Most people haven’t had a great tomato. They’ve only had flavorless, mealy, hard tomatoes that you see at the grocery store.

Q: What is an often underrated dish True Food offers that you would like more guests to try?

NC: The Spaghetti Casserole. It’s a classic True Food Kitchen menu item, and I can’t say it’s underrated, because we do sell a lot, but I think to the average guest that doesn’t know too much about Dr. Weil*, or True Food Kitchen, they might glance over it. It seems simple, and it is, but it’s so good. It really exemplifies True Food kitchen and what we do. Fresh ingredients, simple preparation, great tasting, and healthy.

*Andrew Weil, MD is an American celebrity doctor who is a physician, author, spokesperson, and broadly described “guru” of the alternative medical brands.

Q: For the meat-lovers, what dish is an absolute must-have? What about for the veggie-lovers? Vegans?

NC: When we are talking beef, I love the Grass-fed Burger. It’s grass-fed from start to finish, most grass-fed beef is finished on corn, and ours is completely grass-fed. It’s ground in-house fresh each day. The combination with the cheese, mushrooms, and Umami sauce is amazing. All of those flavors compliment the beef so well. For the veggie-lover, I would recommend the Spaghetti Squash Casserole, or, my favorite salad, the Mediterranean Chopped Salad. Both of those dishes can be vegan if you remove the cheese. The Roasted Squash Pizza on our menu right now is vegan, and with the Almond Ricotta, that we make in-house, you’d never know. I think that’s something we do very well here at True Food Kitchen, we don’t try to make a dish something it’s not, and we make great tasting dishes that also happen to be vegetarian or vegan. I am not vegan, but I would be happy eating the Roasted Squash Pizza and not miss the “meat”.

 

Q: What can a guest of True Food Kitchen expect to experience when visiting one of your multiple locations?

NC: We strive to make the experience consistent between all of the stores. The menus are the same across the country and the service standards are also the same. We have a lot of guests that eat at different locations across the country.

Q: If you could offer our Living Healthy readers one piece of nutritional advice, what would that be?

NC: Eat more vegetables, and make sure they are fresh vegetables. Many times even “fresh” vegetables are a week or two old before the consumer gets them. You should be trying to go to farmer’s markets and buying vegetables that have just been picked.

True Food Kitchen is located at the following locations:

True Food - Phoenix, AZ

True Food - Scottsdale, AZ

True Food - El Segundo, CA

True Food - Newport Beach, CA

True Food - Palo Alto, CA

True Food - Pasadena, CA

True Food - San Diego, CA

True Food - San Diego, CA

True Food - Santa Monica, CA

True Food - Walnut Creek, CA

True Food - Denver, CO

True Food - Boca Raton, FL

True Food - Naples, FL

True Food - Atlanta, GA

True Food - Chicago, IL

True Food - Bethesda, MD

True Food - King of Prussia, PA

True Food - Nashville, TN

True Food - Austin, TX

True Food - Dallas, TX

True Food - Houston, TX

True Foods - Plano, TX

True Food - The Woodlands, TX

True Food - Fairfax, VA

Distance to closest LA Fitness: Varies by state.

INSIDE OUT QUINOA BURGER

Ingredients – Quinoa Patties

Method

Ingredients – Burger Toppings

Method

  • 2 tbsp Extra Virgin Olive Oil
  • 1 tsp Lemon Juice
  • 0.5 tsp Red Chili Flakes
  • 2 Whole Eggs (whipped)
  • 4 c Red Quinoa (cooked)
  • 1 tsp Ground Cumin
  • 1 tbsp Mint Leaves (minced)
  • 1 tbsp Oregano Leaves (minced)
  • 1 tsp Kosher Salt
  • small pinch Fresh Ground Black Pepper
  • 1/4 c Gluten-Free Bread Crumbs
  1. In a bowl, combine olive oil, lemon juice, red chili flakes, and eggs. Whisk together. Set aside.
  2. In a separate bowl, combine quinoa, cumin, mint, oregano, salt and pepper.
  3. Combine the wet ingredients with the quinoa mix. Mix together well, until evenly incorporated.
  4. Fold the breadcrumbs into the mixture.
  5. Press 1/3 cup of the mixture into a ring mold, gently pressing down at the edges of each, to form patties.
  6. Bake at 350 degrees for 14 minutes.
  7. Let the patties cool before using.

Note: If saving patties, they should be held at 41 degrees or below.

Shelf Life: 3 days

  • 4 Sliced Tomatoes
  • 4 Cucumber Slices
  • 2 leaves torn Butter Lettuce
  • 6 pieces Red Onion
  • 2 tsp Feta Cheese
  • 1 tsp Olive Oil
  • 1 pinch Salt
  • 0.5 tsp Lemon Juice
  • 2 tbsp Hummus
  • 2 tsp Tzatziki

 

  1. In a bowl, toss tomatoes, cucumber, onion, lettuce, and feta cheese with olive oil, lemon juice, and salt.
  2. On bottom quinoa patty, top with 1 tbsp of hummus.
  3. Place tossed veggies on top of hummus spread.
  4. Garnish the veggies with the 1 tsp of tzatziki.
  5. Top with the other quinoa patty & enjoy!

Makes: 2 Inside Out Quinoa Burgers

Keep an eye out for some new True Food Kitchen locations COMING SOON:

Boca Raton, FL – Opening Spring 2018

Nashville, TN – Opening Spring 2018

The Woodlands, TX – Opening Summer 2018

This article should not replace any exercise program or restrictions, any dietary supplements or restrictions, or any other medical recommendations from your primary care physician. Before starting any exercise program or diet, make sure it is approved by your doctor. True Food Kitchen is not an affiliate of LA Fitness.

Featured Recipes

Why Can’t I Lose Weight?

Why Can’t I Lose Weight?

by | Dec 26, 2017 | All, Ask Our Dietitian, Home, Nutrition

Question:

I cannot lose fat despite exercising 4x a week which is cardio and lifting. I’m not sedentary either except at work sitting 8 hours. I overdose on veggies and eat very high fiber and lean. Hardly any bread/starch. I am 51, 6″2, somewhat muscular, but 225 lbs. I should be 210-215 as I was 5 years ago. I can’t get there.

– Gordon K.

Answer:

My guess is that perhaps your body is adapted to maintaining at your current intake and exercise level. Often after increasing activity, people experience a subtle increase in appetite which causes compensatory intake. In other words, calories consumed go up. Usually in healthy vegetable-based diets this could be in nuts/seeds, pesto, avocado, dressings, dried fruits or beverages. It only takes about 100 calories per day to forestall a weight loss of 10 lbs. in a year.

Try altering your workouts by increasing time, duration or intensity. To find hidden calories, I’d suggest tracking your intake for a few days and using dietary software with a comprehensive database for analysis. It might reveal where you have room to improve. Don’t forget that proper hydration and adequate sleep are also key to successful weight loss.

– Debbie J., MS, RD

This article should not replace any exercise program or restrictions, any dietary supplements or restrictions, or any other medical recommendations from your primary care physician. Before starting any exercise program or diet, make sure it is approved by your doctor.

Some questions have been edited for length and/or clarity.

Ask our Dietitian

Have a nutrition question? Our registered dietitian is ready to help!

Email nutrition@lafitness.com or submit your question below and it may be featured in an upcoming article!

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Which Is Better: A Protein Drink Pre or Post Workout? | Q+A

Which Is Better: A Protein Drink Pre or Post Workout? | Q+A

by | Dec 21, 2017 | All, Ask Our Dietitian, Home, Nutrition

Question:

Do you recommend taking a protein drink after working out or before? I’m also taking creatine with my protein shake. Should I take creatine before work out or after? I am a woman body builder 62 years old.

– Yvonne B.

Answer:

You are right to take your protein and creatine supplement in close timing of your workout for the most benefit. This is because of increased blood flow and therefore increased transport of amino acids and creatine to skeletal muscle1. There is a window of opportunity surrounding a workout for maximum impact of nutrients, but the overall intake during the day also matters.

The International Society of Sports Nutrition’s position stand on protein and exercise2 in 2007 mentions that the timing of protein ingestion should be before, during and after exercise. Their latest 2017 position stand on creatine did not mention timing of supplementation, only daily dose.

Protein consumed during recovery helps recovery. The Academy of Nutrition and Dietetics’ Evidence Analysis Library for Athletic Performance Nutrition3 from 2014 summarized that “Ingesting protein during the recovery period (post-exercise) led to accelerated recovery of static force and dynamic power production during the delayed onset muscle soreness (DOMS) period and more repetitions performed subsequent to intense resistance training.” The International Sports Sciences Association website’s article Nutrient Timing for Bigger Muscle4 indicates protein timing depends on previous meals. Protein shakes are suitable before training in lieu of a recent meal, and protein can be consumed right after a workout to boost gains within an anabolic window of 3-4 hours.

Specifically looking at creatine, a small 2013 study examining the timing of creatine use among recreational male bodybuilders over a month-long period suggested that creatine monohydrate is more effective immediately post-workout5.

As you have no doubt found, depending on the body building source, recommendations for protein and creatine timing vary. I’d say it depends on when you are exercising and when your meals are. Fill in the gaps so that you are consuming protein every 3-4 hours.

– Debbie J., MS, RD

Sources

  1. Timing of creatine or protein supplementation and resistance training in the elderly. Candow DG, Chilibeck PD. Applied Physiology, Nutrition and Metabolism. 2008. 33(1): 184-190
  2. https://jissn.biomedcentral.com/articles/10.1186/1550-2783-4-8
  3. https://www.andeal.org/topic.cfm?cat=5053&evidence_summary_id=251754&highlight=protein%20recovery&home=1
  4. https://www.issaonline.edu/blog/index.cfm/nutrient-timing-for-bigger-muscles
  5. The effects of pre versus post workout supplementation of creatine monohydrate on body composition and strength. Jose Antonio, Victoria Ciccone.  Journal of the International Society of Sports Nutrition 2013, 10:36

This article should not replace any exercise program or restrictions, any dietary supplements or restrictions, or any other medical recommendations from your primary care physician. Before starting any exercise program or diet, make sure it is approved by your doctor.

Some questions have been edited for length and/or clarity.

Ask our Dietitian

Have a nutrition question? Our registered dietitian is ready to help!

Email nutrition@lafitness.com or submit your question below and it may be featured in an upcoming article!

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Inexpensive Meal Prep | Q+A

Inexpensive Meal Prep | Q+A

by | Dec 19, 2017 | All, Ask Our Dietitian, Home, Nutrition

Question:

For as long as I can remember, I struggle with the food portion of getting low body fat. I feel like I have the workout part down but my problem is I always seem hungry. This isn’t a huge problem because if I’m constant with my workout I can usually overcome my calorie intake. Unfortunately, lately I seem to have less and less time and money. Any suggestions of things I could get that aren’t that expensive and or good recipes to meal prep for the week?

– Caleb Z.

Answer:

Hi Caleb, my advice is to think like a grandma – be resourceful and use a slow cooker! You can combine just about any land animal protein and vegetables with a starch in a Crock-Pot® to cook for the day, anywhere from 6-10 hours depending on the recipe. This is not only economical time-wise, but in reducing dishes to clean afterward as well. You can easily achieve high quality meals for less than $5 each by cooking in batches. Invest 30 bucks in a slow-cooker and it will pay for itself in under 5 uses.

My personal healthy favorites are herb-rubbed pork tenderloin with root vegetables, chicken thighs in chile verde sauce (makes great pulled chicken), Thai tofu curry, and sweet potato black bean chili.

Consider cook time and liquid in your choice of protein source. Half-pound chicken breasts will take longer to cook than broken up ground beef. Leaner meats like flank steak need a little extra liquid, but only use enough to just cover the meat. If leaving everything all day, I’d suggest wild rice, corn or beans as your complex carbohydrate over pasta or white rice that will dissolve and turn your dish mushy.

Use whatever vegetables you have or like – just prepare/add them based on the type of vegetable. Starchy vegetables like carrots, baby potatoes, and cubed turnips can be added first at the bottom of the pot. Crisp watery vegetables like onion, celery and bell pepper have flavors that disperse, so chop or dice based on your texture preference. Watery and leafy vegetables like cherry tomatoes, zucchini and kale and should be added in the last hour or so. Everything in between like green beans, asparagus and mushrooms can go in whole at the start or diced toward the end of cooking.

Don’t be intimidated, Caleb!  Anything new takes practice, just like with working out.

– Debbie J., MS, RD

This article should not replace any exercise program or restrictions, any dietary supplements or restrictions, or any other medical recommendations from your primary care physician. Before starting any exercise program or diet, make sure it is approved by your doctor.

Some questions have been edited for length and/or clarity.

Ask our Dietitian

Have a nutrition question? Our registered dietitian is ready to help!

Email nutrition@lafitness.com or submit your question below and it may be featured in an upcoming article!

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The Baby Boomer Diet | Q+A

The Baby Boomer Diet | Q+A

by | Dec 14, 2017 | All, Ask Our Dietitian, Home, Nutrition

Question:

I am a 75-year old female in excellent physical condition – take no drugs, now about 5′ 2 1/2″ 132 pounds. I would like some advice on what would be an ideal diet for me. I work out with weights for 1 hour and/or walk 3 miles about 5 days per week, otherwise am mostly sedentary.

Current diet is: Breakfast with supplements – one slice bread or equivalent, a handful of strawberries and blueberries and 4 ounces of sugar-free yogurt and a cup of tea with milk. Lunch: one poached egg, equivalent of a slice of cheese such as one stick and meat such as two slices of roast beef or 2-inch piece of sausage – shoot for 20 grams of protein. Snack: about 1/3 bag of microwave popcorn with a handful of nuts and about 6 small chips. Dinner a large bowl of mixed multi-color raw vegetables and 4 -6 ounces of chicken or fish or white lean pork. End of day a good-sized bowl of low calorie ice cream – about 300-400 calories.

My concern is I am not consuming protein – I cannot digest most protein drinks. Any suggestions? (Please do not tell me to cut out the ice cream!)

– Dana M.

Answer:

Wow – your diet is great! Thanks for sharing. I can tell you are very regimented in your diet. I’d estimate your protein intake to be about 95 grams total, giving you nearly 1.6 gm/kg body weight, which is above the recommended range of 1-1.2 gm/kg for your age*. Quite adequate!

But you asked about an “ideal” diet. Your described intake may fall short in vitamin D, vitamin E, calcium, iron, thiamin and fiber. Perhaps your supplements cover the micro-nutrients. Fiber is one you may want to increase from foods. Be sure your bread provides at least 2 grams per slice; 5 grams is considered “high fiber”. Perhaps sprinkle some flax seed on your morning yogurt and swap the chips for rye crisps at snack. These changes should keep calories consistent.

Keep up the good work and incorporate lots of variety to round-out your micro-nutrient intake.

* Protein for Fitness: Age Demands Greater Protein Needs. Densie Webb, PhD, RD. Today’s Dietitian April 2015, Vol. 17, No. 4, P. 16.

– Debbie J., MS, RD

This article should not replace any exercise program or restrictions, any dietary supplements or restrictions, or any other medical recommendations from your primary care physician. Before starting any exercise program or diet, make sure it is approved by your doctor.

Some questions have been edited for length and/or clarity.

Ask our Dietitian

Have a nutrition question? Our registered dietitian is ready to help!

Email nutrition@lafitness.com or submit your question below and it may be featured in an upcoming article!

14 + 14 =

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Good carbs vs bad carbs
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