Review: True Food Kitchen

True Food Kitchen at Easton Town Center, Columbus, Ohio

It was another hot day in Phoenix when we first went with our friend to True Food Kitchen. Because we were both dietitian-foodies, we had tried all sorts of local restaurants and smoothie shops…but this restaurant was different. We found out that it was created by our long-time hero, integrative physician Dr. Weil. The food was authentically good – healthy and delicious (so nice when we don’t have to choose between the two). It’s fresh without trying too hard.

During one of our last visits to the Arizona True Food Kitchen, we expressed to our waitress how Columbus could be a great place for another location. When she returned, after speaking with her manager, she told us that there was one on the way. We could scarcely believe it. So we rather (im)patiently waited. And waited some more. AND THEN…

It looked like our wish was about to come true. We mentally planned a jubilant parade through Easton to celebrate the opening.

But you all know what happened. Covid. So another year of waiting.

It was a moment of absolute glee when we were able to visit last week. Did we go a bit overboard? Yes. After hours of wistfully looking at the menu and planning, we were finally able to pick up a rather gigantic order so that we could try nearly everything, and report to all of you. Ah, the things we do for love & food.

Their fall menu had just come out; here’s what we ordered and recommend:

The Butternut Squash Pizza. Oh my goodness, the pizza. There is an evening we’ll never forget that took place in Akron, Ohio. We gathered with a group of friends at Vegeterranean (R.I.P. 2011) and, in one of the best decisions of our life, ordered a butternut squash pizza with carmelized onions and balsamic vinegar. It was so very good, we rather desperately wrote down the ingredients and then stored it in our recipe binder, with the hopes and plans of recreating it. Alas, it has not yet happened and the restaurant is no more. Buuuut….remember this moment from Ratatouille?

True Food’s pizza transported us back in time, while keeping our taste buds mindfully primed for the next exquisite bite. (Vegan and can be made gluten-free)

Grass-fed burger – this was for Mr. Chef, but we’ve had it before in the past and remember the deep, umami flavor from the carmelized onions, parmesan, and mushrooms.

Squash soup. This one was a great surprise! Sometimes squash soup can be a bit boring, but this was anything but bland. The blend of spices in the hot soup conjures up hygge-inspired evenings cozied up with blankets, a warm fire, and company of a loved one.

Spaghetti Squash Casserole. This was another favorite from the AZ location and last week we froze it to keep as a meal for when we weren’t wanting to prep dinner. That evening came and the dish reanimated very well after a proper defrosting and cooking. Definitely recommend. (Vegetarian, gluten-free)

Side of Sweet Potato Hash. This order included what looked like overly-roasted spuds and yet the insides were a bit tougher and undercooked. Having had this side before at the other location, we’re not giving up and will order it again.

Roasted Brussels Sprouts. Hands-down a winner. The miso sesame vinaigrette, along with the mushrooms and chili threads, created a savory appetizer.

Tuscan Kale Salad. We forgot to order these without breadcrumbs so Mr. Chef was the lucky recipient of both salads. His review: “it had a tangy, citrus-y dressing and if that weren’t enough, it had parmesan cheese on top. The kale itself is good, so it’s a bit like gilding the lily.”

Desserts

Flourless Chocolate Cake. Back in the day when eating gluten-free wasn’t very cool and restaurants pretty much had only baked goods with regular flour, this dessert was a gold mine. We ordered it every.single.time we went. All you need to know is that it contains chocolate, caramel, and ice cream. This dessert is all that and a sprinkle of cacao nibs. (Vegetarian, gluten-free)

Squash Pie. The flavor was very good and reminscent of pumpkin pie at Thanksgiving. The crust was crisper and the portion more generous than anticipated.

Chocolate Chip Cookies. Gluten-free & vegan, cakey and chocolately. We ordered a half-dozen. Only one survived past Day 3.

While we haven’t seen old favorites, such as Kale-aid juice and the Inside-out Quinoa burger yet, we’re thrilled to see what each season will bring to the menu of True Food Kitchen.

Our aim, despite our perhaps rather obvious obsession with this place, is to provide a balanced review. If you like what you’ve read, take a little trip over to 4052 Worth Ave at Easton Town Center. There’s a good chance you’ll catch us leaving there with a pizza.

How to Handle Holiday Eating

During a recent interview for an AARP article we were asked quite a few questions and here’s a full scoop of answers to help you handle your holiday eating.

How to handle buffets and cocktail parties:

When it comes to holiday parties where buffets are a feature, it’s best to eat a sensible snack beforehand so you’re not ravenous when you arrive.

At cocktail parties, where cheese cubes, salty snacks, and sweet treats are ubiquitous, it’s a good idea to grab a small plate and find the veggie tray first before choosing one or two favorite treats to add. Also, have a game plan with alcohol- perhaps you limit yourself to one drink and two treats. Without this guideline, or with extra alcohol involved, the intake of calories can go haywire.

Healthy ways to handle sit-down dinners:

Some ideas for smart side dish swaps include having roasted Brussels sprouts, mashed rutabaga, or mashed cauliflower. All of these have fiber and are great source of antioxidants.

Generally, fasting earlier in the day leads to over-eating later when the large meal is served. I always suggest eating a healthy breakfast and lunch, and to treat Thanksgiving dinner as you would most dinners. Enjoy one plate and focus on the conversation. There’s no requirement to eat all you can and overly stuff yourself.

Smart holiday drinking:

Q: Is it true that drinking alcohol can stimulate your appetite?
A: The main problem with drinking alcohol is its well-known effect of impairing our judgment. After a few drinks, we find it easier to ‘justify’ having more cheese cubes, salty or sweet treats. Think of the number or holiday parties you’ll be attending this year and how much this could impact your health goals or weight loss/maintenance.

General nutrition for the holiday season:

Q: Can you offer some healthy foods that are at their peak in November/December for people to take advantage of?
A: When it comes to seasonal produce, it depends on which region of the United States you are in. California has a lot of fantastic offerings during November and December, including avocados. In the midwest, Brussels sprouts, garlic, rapini, and horseradish are seasonal in late November.

Q: Is it true that stress can cause cravings?
A: Stress in general – and especially during the holidays – can trigger more emotional eating. More than foods that help reduce stress, lifestyle factors are very key in keeping  on track. Ensuring that you get enough sleep, keep up with exercise, take a bath or participating other self-care activities, is particularly effective in reducing stress-related cravings.

Shopping at the mall:

Q: Are there any tricks for surviving a day at the mall, where temptations—from food courts, to Godiva shops, to “gotta buy” seasonal goodies at Williams-Sonoma—abound?
A: For keeping on track when it comes to shopping malls and their abundance of food court options and other temptations, the same tip applies as for going grocery shopping. It’s best to go shopping after you’ve recently eaten a meal, such as lunch, and to carry snacks that are high in protein and fiber because they will fill you up. 

So often we focus on what to do during a particular holiday meal, when what we’re doing the other 99% of the year with our food choices and behaviors actually matters more. Going a bit overboard, once or twice, during the holiday season is not going to dramatically throw you off your goals. On the other hand, working with your nutritionist to improve the other 99% of the year can show dramatic benefit.

Recipe: Roasted Broccoli and Brussels Sprouts

photo source: steamykitchen.com

Ingredients
2 lbs Broccoli florets
1 lb Brussels Sprouts
3 garlic cloves, minced
4 tablespoons olive oil or grass-fed butter, softened
salt and pepper
2 teaspoons Dijon mustard
1 lemon juice and zest
1 pinch cayenne
Celtic Sea or Himalayan salt and pepper
1⁄4-1⁄2 cup parmesan cheese from grass-fed animal (optional)
2 Tbsp. raw Almonds, chopped (optional)

Directions
1. Preheat oven to 400 degrees. Wash veggies and dry thoroughly.
2. Slice broccoli stems into 1/4 inch thick rounds, cut florets in bite sized pieces. Have as many flat sides as possible so they caramelize. Remove the ends of the Brussels sprouts and slice in half.
3. Place veggies in a single layer on a parchment lined sheet tray with sides. Toss with 2 T of the olive oil, garlic, and salt and pepper to taste.
4. Roast in the oven for 30-40 minutes depending on how crisp you like them. Stir halfway through and toss with fresh garlic. Remove from oven when finished and allow to cool slightly.
5. Whisk together the remaining 2 T oil, lemon juice and zest, dijon, cayenne and salt and pepper to taste.
6. Toss with the veggies and cheese and almonds if using. Serve immediately or allow to come to room temperature.