No offense January, but you suck. You turn my best pals into goody-goodies, who shun happy hours for 6am boot camps and meditation classes.
I have never been one for New Year’s resolutions, but a vow to not feel gut-bombed after every meal is a noble aspiration. We can all agree eating at a food truck is more fun than brown bagging it. Here are some ways to make it healthy, too:
Trying to cut back on gluten? I Love My GFF’s simple and cheery-sounding two-bowl menu: The Fiesta Bowl and Sunshine Bowl. To top off your meal, try their rendition of the chocolate chip cookie, made with almond and coconut flour.
Going for a pescetarian diet? Located outside the Shell Gas Station in Ballard, Garden Sushi is my go-to spot when I am craving nigiri and rolls. This is also one of the few places offering a dirt cheap multi-course meal without the indigestion. The $25 omakase feeds two and will fill your belly with sashimi, nigiri, and rolls.
Breaking up with refined flour? Caravan Crepes gives you the option of substituting teff for wheat flour in any of their crepes. This staple grain of Ethiopia not only produces a heartier and crispier shell, but is loaded with protein, iron and calcium. The Gluten-free girl states “one cup of cooked teff contains as much iron as the USDA recommends for adults in one day.”
Veggie delight? So, you are adamant about eating only vegetables as part of your post-holiday detox. Fine, be that way. Urban Nomad serves up a mighty tasty lemon Caesar salad for 6 bucks. For a buck more, you can add chicken or shrimp to your romaine.Bonus: Caravan is currently running a special crepe that is heavy on the veggies: Kabocha squash, brussel sprouts, kale and gorgonzola with a balsamic glaze.
The flatbread flavor masters at Bigfood Mobile are rocking a $4 vegan salad with pineapple, cucumber, jicama, red pepper and mango with mixed greens, tossed in tamarind vinaigrette. This salad is so healthy your personal trainer probably won’t mind if you supplement your meal with one of Bigfood’s specialty flatbread sandwiches such as the Sequoia chicken sandwich with tomato chutney and coriander.
First published in Seattle Weekly’s Voracious on January 8th, 2013.