Total Nutrition Kitchen in the Digest Lunchbox
Let’s face it, eating healthy can be hard sometimes. Sure, you can grab a salad or a piece of fruit but there’s a bunch of fast food places around the corner from the office, and you ran out the door with just a coffee and no breakfast again. Wouldn’t be easy if we had someone to create, prepare, and pack healthy (and delicious) options for breakfast, lunch, dinner, and even snacks throughout the day? Well, look no further than Total Nutrition Kitchen, Washington Street’s new destination for meals you can feel good about eating, all day long. The Digest was lucky enough to unwrap some of their tasty options this past Monday, and let us tell you, healthy food can be awesome.
Owner Marc Wisehart and his team recently opened Total Nutrition Kitchen with the motto “Fuel for a Healthy Lifestyle,” and create, prepare, and package healthy and flavorful options from wraps and fajitas to juices and smoothies. They also offer meal plans and supplements, taking the pressure and time off buying and preparing everything for yourself. With reasonable prices and total calories, proteins, carbs, and fats on each package, Total Nutrition Kitchen helps make eating good easier and tastier.
The Digest staff was treated to some of Total Nutrition Kitchen’s favorites, including their Chicken Breast Fajita meal, with onions, peppers, and low carb tortillas, and Shrimp Stir Fry meal, filled with brown rice, carrots, red, yellow, and orange peppers, and broccolini. Their Korean-Style Turkey Meatballs (which were a huge hit in the office) were served with a side of string beans and mashed sweet potato.
They also served up some of their delicious wraps and salads, including the Greek Wrap, filled with grape tomatoes, kalamata olives, red onion, cucumber, and tzatziki on a sun dried tomato wrap, the Asian Wrap, with marinated chicken and asian slaw in a spinach wrap, and the Steak Turbo Wrap, stuffed with sliced flank steak, low-fat gouda, egg whites, mixed greens, and a sriracha aioli. For salads we tried the Roasted Beets and Greens, with arugula, green pears, chopped almonds, goat cheese, and a red wine vinaigrette, and the Asian Salad, with daikon, shredded carrots, scallion, cucumbers, and green and red cabbage.
For dessert (which could also be enjoyed as breakfast) we finished the meal off with Chia Pudding, with strawberries, almonds milk, and honey, and the Greek Yogurt Parfait, with strawberry, blueberry, and granola. Both were cold, creamy, and mouthwatering.