Spring Dining

Salubrious

Adjective: favorable to or promoting health

Story by Bob Gourley

Terms like sustainable, locally sourced, organic and gluten-free have become an important part of the restaurant culture. Those words are at the forefront of a growing movement of healthy food options that are being offered at dining establishments throughout the valley. Savvy diners want alternatives and restaurateurs are obliging with growing menus of options that are not only healthy but delicious as well.

Skinny Fats has a simple philosophy: “Live Healthy and Live Happy.” The menus at their two locations have one section devoted to those who want to indulge and one who want to slim down in fine fashion. On the healthy side are appetizers they call Shareables. The Double Dipper includes rosemary hummus and vegetable chimichurri with cucumber chips. At 344 calories this is a good way to start a meal without the guilt. Deep Veggin’ is a plate of panko-crusted Portobello, avocado, jalapenos and tomato slices with chipotle aioli. A fitting salad is the Flax Chix and Greens with breaded buffalo chicken, bleu cheese, pico de gallo, avocado and fried jalapeno strips sitting on top of romaine tossed in buffalo ranch dressing.

They also offer healthful tacos like ahi Srirachi with seared ahi, slaw chee, mango pico, teriyaki and spicy yo sitting inside a wheat tortilla. A breakfast pick is Cluck Moo, an egg white omelet with tomato, a filet, avocado and 9-grain toast.

Lyfe Kitchen is a growing national chain with a local spot at the District in Green Valley. They support local farms and serve the freshest ingredients they can get their hands on. A kale Caesar salad features crunchy romaine, baby kale, cherry tomatoes, cucumbers, broccoli, Parmesan, breadcrumbs and Caesar dressing. A Grilled Veggie offering has lettuce, baby spinach, roasted peppers, eggplant, onions, tomatoes, snap peas, fresh mozzarella, croutons and garlic herb vinaigrette. Spicy Vietnamese lettuce wraps are totally meat-free with stir-fried Gardein beefless tips, scallions, crunchy romaine, Thai basil and lime. If you are in the mood for quinoa order a crunch wrap with tabbouleh, crunchy vegetables, avocado and edamame hummus with hot sauce on the side.

The “raw” food movement is alive at Raw Café and Juice Bar. Pastas are made with zucchini or sea kelp noodles. Perfect Pasta has marinara and pesto sauce with chopped broccoli, cauliflower, zucchini, red bell pepper, herbs and sun-dried tomatoes served with garlic bread “stix.” Salmon Roll is a combination of mock salmon, mustard, alfalfa sprouts, tomato, avocado, enoki mushrooms, yam rice, garlic and ginger. For an entrée check out Neat Loaf and Fries, which is a mushroom, herb and nut loaf delivered with sprouted bread, house veggies, and a choice of avocado or jicama fries.

Mexican food has taken on a healthy hue at El Dorado Cantina. All of their meat comes from carefully selected U.S. farms that raise everything free of antibiotics, pesticides and steroids

Tacos are gluten-free. Pulled chicken street versions are made with Mary’s Free Ranch organic chicken with pico de gallo, organic onions and spices. Al Pastor offerings are full of Hill Meat Co’s organic pork with all-organic ingredients like pineapple, cilantro onions and lime. Cheese enchiladas continue the gluten-free theme and are also vegetarian. Three Mexican cheeses are wrapped in organic corn tortillas and topped with red enchilada sauce, sour cream and queso fresco.

Pizza enthusiasts who have to worry about Celiac disease are also seeing more gluten-free options. Several pizza chains, including Pizza Hut and California Pizza Kitchen, are on board. The buffet at Bellagio also prepares healthy pizzas at their food feast.

The quest for healthy dining continues.

El Dorado Cantina

3025 Sammy Davis Dr., Las Vegas

702-722-2289

www.eldoradovegas.com

Lyfe Kitchen-The District

140 S. Greenway, Henderson

702-558-0131

www.lyfekitchen.com

Raw Café and Juice Bar

Lakes Center: 2910 Lake East Dr., Las Vegas

702-254-5382