Searching for healthy menu items in the Big Easy may sound as painless as turning down a snowball on a muggy New Orleans afternoon. However, thanks to a local dining out event, eating healthier just got easier.
Through an initiative called Eat Fit NOLA, Ochsner is collaborating with local restaurants to highlight the better-for-you items on their menus, making it effortless for local residents to eat nutritiously. Designated via an Eat Fit NOLA seal of approval noted beside nutritiously-appropriate menu items, diners can confidently make the best nutritional choice when dining out, since basing decisions just from menu descriptions can be difficult.
To help further promote healthier eating throughout the city, diners in New Orleans can play a part this Sept. 7 by participating in Eat Fit Dine Out Day. When restaurant-goers dine at any of the participating restaurants on this day, a portion of the sales will benefit the Ochsner Eat Fit Fund, which helps to subsidize onsite wellness screenings for Eat Fit NOLA restaurant staff, nutrition education for culinary teaching programs, community cooking classes, development of Eat Fit NOLA opportunities in under-served areas and increased nutrition-related events in schools, churches and grocery stores.
Participating restaurants include such local favorites as Charcoal’s Gourmet Burger Bar, Caffe! Caffe!, Ye Olde College Inn, Café Degas and more. To see a list of all participating restaurants, visit EatFitNola.com.
Looking to try out one of these local restaurant’s Eat Fit-designated menu options, but from the comforts of your own home? Check out this recipe below for Light and Healthy Fish from New Orleans’ very own Ye Olde College Inn:
Ye Olde College Inn's Light and Healthy Fish
Yield: 4 servings
- 4 ea trimmed redfish portion 7 oz
- 2 tsp creole seasoning for fish (optional)
- 12 oz marinated tomatoes (see recipe below)
- 12 oz cooked rice (see recipe below)
- 8 oz green beans (trimmed)
- 1 oz toasted almonds
- 2 ea lemon (cut in half and grilled)
Broil seasoned redfish until internal temperature reaches 145 degrees.
To cook the beans, drop in boiling salted water for about three minutes or until tender. Remove from water and toss with almonds, salt and pepper to taste.
To plate, serve fish over rice and beans with marinated tomatoes and grilled lemon slice on side.
- 1 pt cherry tomatoes quartered
- ¼ ea shallot bruniose
- 1 ea garlic clove minced
- 1 tbsp chopped parsley
- ½ tbsp chopped thyme
- ½ tsp chopped rosemary
- 1 tsp cane vinegar
- ½ cup extra virgin olive oil
- Salt and fresh cracked pepper to taste
Combine all ingredients and store chilled. Must prepare daily!
- 1 cup wild rice
- 1.75 cup water
- 1 tsp salt
Cook rice according to directions in a rice cooker.
Or add ingredients to a pot, bring to a boil, cover, reduce heat to low and simmer 20 minutes or until rice is cooked. Allow rice to sit off heat for 10 minutes before serving.
For more details on Eat Fit NOLA, visit EatFitNola.com.