We are proud to collaborate with Eat FitNOLA during the Eat Local Challenge to help find healthy and local options!
Who we are: Our team works with local chefs to develop truly good-for-you dishes that are identified with the Eat Fit NOLA logo directly on the menu, taking the guesswork out of dining out healthfully. Visit www.EatFitNOLA.com for more details.
Dine Out with Eat Fit NOLA during the Eat Local Challenge
The following restaurants feature at least one dish that fits into both Eat Local Challenge + Eat Fit NOLA:
Eat Fit | Eat Local Blog
Click here to follow the Eat Fit Intern Team as they tackle the Ultra-Strict Eat Local Challenge in the Eat Fit Blog.
Cook Eat Fit NOLA-Style during the Eat Local Challenge!
The Eat Fit NOLA team has developed more than 60 recipes that fit Eat Local Challenge + Eat FitNOLA. It’s truly where nutritious meets delicious.
PRESS: Eat FitNOLA|Eat Local Challenge in the Media:
Read about Eat FitNOLA|Eat Local Challenge at www.nola.com!
“To help get you started, here are 10 tips, tricks, and ingredient swaps I’be learned along the way that can help the Eat Local Challenge work for you.”
“There’s the easy stuff, like local seafood, dairy, produce, but a few of our everyday staples can be a challenge to source locally… here are 5 ways to make the Eat Local Challenge even easier.”
EAT LOCAL CHALLENGE | EFN 2016
Participating Restaurants Featuring Eat Local Challenge|Eat FitNOLA Dishes:
Blue Line Sandwich Co.
Avocado and Heirloom Tomato Salad
Kale Caesar Salad
Crab Louie Salad
Breads on Oak
Organic and Locally Sprouted Tofu Quiche
Smoked Redfish Salad: Chilled & grilled over red onions, cucumbers, shaved radish, fennel and mirliton with tender greens, lemon Creole cream cheese, basil vinaigrette and Gulf shrimp “firecrackers”
Sautéed Jumbo Shrimp: Cilantro black-bean cake over baby greens with cherry tomatoes, garnished with avocado puree
La Salad au Crab: Jumbo Lafitte lump crabmeat, shaved fennel, baby arugula, grapefruit, mint, crispy shallots, tarragon vinaigrette
La Caille Rotie: Roasted quail over local baby greens, Mississippi peaches, spiced pecans, goat cheese stuffed raspberries, quail egg, granny smith apple, citrus honey vinaigrette
Griddle Seared Gulf Fish: Green asparagus, Louisiana soybeans, leeks, sweet corn, grilled kale and soft herbs with watercress and a purée of crushed lemon and garden peas
Whole Roasted Gulf Fish: Chardonnay Fumet, Jumbo Lump Crabmeat, Spring Onion and Heirloom Tomato Salad, Charred Pickled Corn
Dickie Brennan’s Steakhouse
Tarragon Crab Claws
Seared Crab Cake
Locally-sourced juices will rotate weekly
Blackened Drum: Blackened puppy drum with papaya salsa, sautéed seasonal vegetables and local brown rice
Crumb Crusted Drum: Crumb crusted puppy drum with garden pesto, seasonal vegetables, and spiralized veggie-noodles
Super Rolls: 2 Rice paper rolls stuffed with smoked sweet potatoes, sprouts, kale salad, quinoa, almonds, and house-made chili sauce
Red Fish Fillet: Pecan-crusted redfish, pan sautéed & topped with jumbo lump crabmeat, served with sautéed spinach and lemon garlic butter
Caribbean-inspired shrimp salad
Light and Healthy Fish with Farm Fresh Vegetables
Seared Tuna Salad: Fresh Gulf yellowfin tuna seared with Asian seasoning, served over Romaine hearts, shredded cabbage, shredded carrots, marinated cucumbers, basil, cilantro, sesame seeds, with a no-sugar-added Thai Vinaigrette dressing
Seasonal Gulf Fish: Grilled or Bronzed filet with your choice of two Z-Lightful sides
Z-Lightful Sides: Choice of stemmed broccoli, sugar snap beans, sautéed spinach and grilled asparagus