Looking for healthier menu options? You’re not alone. Many people prefer locally grown fresh produce and farmed-raised meats (not factory-farmed). Restaurant owners are taking note. Not only does this mean more vegan and vegetarian entrées on restaurant menus, but also it means fewer calories on the waistlines of restaurant patrons.

Mary Crimmins, a local food advocate and farmers market manager in Nashville, Tenn., is on a mission to get more restaurants buying local. “Buying locally grown food for a restaurant can be at times more expensive than conventional, trucked in produce – but I can pretty much guarantee that local tomatoes (while in season) are easy to acquire and cheap,” she said. “And I can guarantee that consumers will notice the difference.”

To encourage your favorite eateries to buy local, call them before you visit and ask about where their food comes from. Tell them if you’re more likely to eat there if you know you’d be supporting locally grown produce and farm-raised meat.

Photo by Eat’n Park

Healthy Options

Soup and Salad

Salads can be loaded with added calories such as cheese, croutons, calorie-ridden dressing and fatty meats such as bacon or fried chicken. Thankfully owner and chef Michael Symon’s Lola, which is located in Cleveland, Ohio, serves guests with salads such as Tomato Basil Salad and Salad of Local Greens that won’t weigh you down.

Founded in 1949, Eat’n Park is a well-known restaurant chain with 75 restaurants located in Pennsylvania, Ohio and West Virginia. The menu includes low carb, celiac-friendly (gluten-free) and vegetarian dishes. Its FarmSource® purchasing program features local produce that can be found in the salad bar and on a variety of menu items such as the new FarmSource® Vegetable Soup of onions, carrots, celery, cauliflower, zucchini, yellow squash and green beans – fresh from local farms – simmered in a tomato-based broth with bow-tie pasta. A cup only has 59 calories and 2 grams of fat.

“There’s a two-fold reason why we purchase locally. Freshness: nothing compares to a locally grown fresh from the field tomato. Not only are we enjoying these fresh ingredients, we’re also supporting the local agricultural community in and around our restaurants. Through our FarmSource program, we annually purchase over $18 million in local products,” said Jamie Moore, director of Sourcing and Sustainability for Eat’n Park Hospitality Group.

Fish

Chef Symon’s restaurant Lola offers guests healthy fish entrees such as Wild Salmon served with leeks, summer vegetables and horseradish. Of course, there’s Halibut with olives, fennel, tomato and zucchini. Order fish that’s baked or broiled, not fried.

Photo by Eat’n Park

Poultry

Eat’n Park offers restaurant diners a Baked Chicken Bruschetta, a tender boneless chicken breast coated with Italian-seasoned breadcrumbs. It’s topped with their homemade tomato bruschetta, which is made from locally grown tomatoes. It’s then drizzled with balsamic glaze and sprinkled with Asiago cheese. It’s only 326 calories and 17 grams of fat.

Pizza

Chef Symon’s other restaurant Lolita, which is located in Cleveland, Ohio’s Tremont area, offers guests a tomato pizza topped with basil, fresh mozzarella and olive oil (healthier).

Sandwiches

True Food Kitchen serves globally inspired cuisine at its Arizona and California restaurants. Arizona partners include McClendon’s Select, Downtown Phoenix Public Market Town and Country Farmers Market. California partners include Southern California Partners, Crows Pass Farm, Cunningham Organic Farm, Peterson Farm, El Campito Farm and Santa Monica Seafood. Both locations include menu items such as the Grass Fed Bison Burger. Bison is a lean meat that’s less fatty than beef, chicken, pork and salmon. It’s packed with nutrients such as iron and essential fatty acids.

Guests dining at Eat’n Park won’t feel guilty about ordering a Chargrilled Chicken Sandwich or Classic Gardenburger. To reduce calories and increase fiber, ask for these sandwiches on a multi-grain roll – no sauces. These items are figure-friendly and delicious!

Dine with Confidence

When dining, ask the waiter/waitress if a dish could be prepared differently from the menu description. If reservations are needed, visit a restaurant’s website first. Peruse the menu and call to inquire if menu items could be prepared differently. The restaurant may charge extra for this but most are accommodating. Bon appétit!

Healthy Menu Terms

• Baked
• Broiled
• Fresh
• Freshly baked
• Gluten-free
• Grass fed
• Grilled
• High in fiber
• Light
• Made with olive oil or extra virgin olive oil
• Marinated (ask what type of marinade)
• Multi-grain
• Poached
• Red sauce (marinara)
• Reduced
• Roasted
• Seasoned
• Steamed
• Stir-fried
• USDA Organic or 100% Certified Organic
• Vegan
• Vegetarian
• Whole grain

Photo by FotoosVanRobin

Avoid These Menu Terms

• Battered
• Breaded
• Buttery
• Cheesy
• Creamed / creamy
• Crispy
• Deep Fried
• Fat-free (usually filled with additives and preservatives)
• Fried
• Giant
• Loaded
• Smothered in (fill in the blank)
• Stewed
• Stuffed
• White Sauce

For a show about local food watch “Endless Feast” Wednesdays at 10:30pm ET on Halogen TV.

More on Eating Local and Healthy from HalogenTV.com:

1. 30-Day Local Food Challenge
2. 6 Tips for Eating Local & Organic Foods on a Budget