by Katie Flaherty | Photographs by Cayla Zahoran
Eating healthy can be easy with simple choices. We found some great eats around town that let us enjoy an evening out without sending our well-rounded diets out the window. Plus, Certified Holistic Health Counselor Janet McKee shares her wisdom on how to eat well when dining out at a restaurant. Janet McKee, 724.417.6695. janetmckee.com.
This protein-packed plate, prepared by Executive Chef Brian Hammond, is a take on the classic French dish. When it comes to beef and poultry, “I insist on eating naturally, and preferably, locally raised animals. Animals that are fed foods that they were meant to eat are better for you,” says McKee. Forgo the bread basket, and finish this bedrock of veggies. Restaurant ECHO, 1740 Pennsylvania 228, Cranberry. 724.779.3246. restaurantecho.com.
Pepita and Maple Encrusted Coho Salmon
Cut back on animal fats and cholesterol by eating fish, beneficial to your mental and physical health. Fish contains Omega-3 fatty acids, which help strengthen hair and nails, reduce the risk of type two diabetes, blood clots, and cardiovascular disease, and increase concentration. This dish, prepared with baby carrots, caramelized onions, and celeriac purée, is low on carbohydrates and fats and high in vitamins and minerals. Taste of Dahntahn, 535 Liberty Ave., 412.224.2240. tasteofdahntahn.com.
Braised Beef Short Ribs
Create healthy alternatives by asking to modify menu items. For example, skip a carb-rich side dish and opt for the vegetable of the day. The vegetable sauté pictured here is loaded with seasonal veggies, including squash, carrots, and zucchini. “I always suggest looking first for the plant foods on the menu,” says McKee. “You are naturally going to be eating a lower-fat meal that is rich with nutrients, fiber, antioxidants, and phytochemicals that promote optimal health.” Steelhead Brasserie and Wine Bar, Pittsburgh Marriott City Center, 112 Washington Place, Uptown. 412.394.3474. thesteelhead.com.
This article is featured in the November 2012 issue of WHIRL Magazine.
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