Chipotle Mexican Grill

I promise I'll eventually write some restaurant guide posts for places other than Mexican restaurants. I'm doing these posts when I remember to take meal photos as I eat at places, and probably 80% of the time I go out to eat somewhere, it's Mexican food so it was inevitable that they ended up being first.

It is no secret to anyone who knows me that I really like Chipotle. I've seen many vegetarians, vegans, and general plant-based eaters express similar sentiments, probably because Chipotle is not only delicious, it's also very plant-based diet friendly! I still don't recommend eating out all the time, but if you're going to eat out instead of making lunch at home, this is probably one of the best chains you could choose in my opinion. With the right choices the only thing you really need to watch is the sodium (and oil depending on your preferences), so in moderation Chipotle can make for a fairly healthy meal.

Veggie tacos with brown rice, black beans, guacamole, and lettuce.

If you are new to eating out on a plant-based diet, this is a great place to start because they make it so easy to order exactly what you want. When I first had to give up dairy, I was pretty overwhelmed about trying to eat anything I didn't prepare myself. Few restaurants at the moment have clear allergen guidelines (and while many are now providing gluten-free information, they're still neglecting other allergies such as dairy), but Chipotle is thankfully an exception.

Chipotle's website has a very clear allergen guide, complete with listings for eggs, fish, milk, peanuts, shellfish, soy, tree nuts, wheat, and gluten. And the only two menu items that contain dairy? Sour cream and cheese! That certainly makes life easy for those of us trying to avoid dairy. And trust me, their guacamole is so delicious that you won't miss the sour cream or cheese at all.

They also recently added this fun new feature that lets you build your meal online and it will automatically spit out the nutrition info for that specific meal based on your ingredient choices using their standard portion sizes: Chipotle's Nutrition Calculator.

And they now have an Ingredients section that tells you exactly what they put in their food, which is something I really appreciate and so rarely see. And they get bonus points for attempting to use organic produce when possible.

So with that bountiful pile of information at your fingertips, what do you order? You have a lot of options really! You can get a burrito, tacos (crispy or soft), or a bowl. And then you can fill those items with any combination of ingredients you choose, such as:

• Rice. I recommend brown instead of white if it's available at your location. White rice has had the husk, bran, and germ removed which reduces its fiber content and nutritional value. Brown rice is far more nutrient-packed, and that extra fiber will help keep your blood sugar levels more stable, leaving you feeling full longer.
• Fajita vegetables. 
• Black beans. Their pinto beans are flavored with bacon, but the black beans are completely vegan (and super delicious)!
• Salsa. They have 4 different salsas to choose from in varying degrees of hotness.
• Guacamole. Really, the main reason I come here. This is hands-down the best guacamole I have ever had. And I've tried a lot of guacamole.
• Lettuce.

The portion sizes are pretty big, and especially in the case of the burrito, probably more than you really need to eat for one meal. But you can easily cut that burrito in half and save the rest for later (a whopping 800 calorie burrito suddenly becomes two very reasonable 400 calorie meals). If you order tacos, the default number is 3, but you can order 1 or 2 if you want.

I always order 2 crispy tacos with brown rice, black beans, guacamole, and lettuce. I skip the fajita veggies since I'm just not a huge fan of peppers. It's a fairly simple combination but sometimes simple is best. The flavors in their ingredients are so good that I find it really doesn't need anything else. 

You can also get chips with guacamole or salsa, and a drink. I skip both of these options and just order a cup of water. Keep in mind, if your goal is to keep your meal as healthy as possible, you're working against yourself by ordering soda (yes, even diet) and salty fried chips, so I recommend keeping those things to a very occasional treat (or avoiding them altogether if you're so inclined).

Potatoes, Tomatoes, and Salad

Three recipes in one post today! I made this meal last night and it was very well-received. The best part is this is all oil-free (aside from optional nonstick spray) and salt-free! It's like eating healthy french fries.
Potatoes and tomato sauce recipe based on this recipe from EatingWell.

Roasted Garlic Potatoes

Serves: 2-3
Total Time: 1 hour

Ingredients:

• 1 1/2 lbs yukon gold potatoes (or other potato variety of your choice)
• 1 tsp lime juice (lemon juice is also an acceptable alternative)
• 1 1/2 tbsp apple cider vinegar or white vinegar
• Garlic pepper to taste (if you don't have garlic pepper, just use granulated garlic and ground pepper, it's the same thing)
• Nonstick cooking spray or olive oil (optional)

Directions:

1. Preheat oven to 400° F.
2. Wash and scrub potatoes, removing any eyes. Cut into small (approx. 1 inch) pieces.
3. Place potato pieces in a large bowl and toss with lime juice and vinegar, sprinkling on generous amounts of garlic pepper as you go.
4. Line a baking sheet with foil (for easy cleanup). You can lightly spray the sheet with cooking spray or wipe it down with a very small amount of olive oil to minimize sticking. Spread the potato pieces evenly across the sheet. Sprinkle with more garlic pepper if desired.
5. Bake for about 45 minutes (or until the potatoes begin to lightly brown and turn crispy on the edges) flipping the potato pieces over once around the 20 minute mark so they brown evenly on both sides.
6. Serve warm with the garlic tomato sauce (recipe below).

Garlic Tomato Sauce

Makes: approx. 2 cups sauce
Total Time: 30 minutes

Ingredients:

• 1 15 oz can crushed tomatoes (no salt added variety, I recommend Eden Organic brand)
• 6 cloves garlic, minced
• 1/2 tsp paprika
• 1/2 tsp garlic pepper (or 1/4 tsp granulated garlic and 1/4 tsp ground pepper)
• Pinch of crushed red pepper to taste (for spicier sauce, add more, for milder, add less or omit)

Directions:

1. Steam-fry the garlic for about 1 minute, stirring frequently.
2. Add the rest of the ingredients and once the sauce begins to bubble, reduce heat to low.
3. Let the sauce simmer for about 20 minutes, stirring occasionally.
4. Serve warm or at room temperature.

Balsamic Artichoke and Chickpea Salad

Serves: 2
Total Time: 5 minutes

Ingredients:

• 2 large bunches of greens of your choice (I used a spinach, baby kale, and chard mix)
• 1/2 cup canned chickpeas, drained and rinsed
• 1/2 cup artichoke hearts (or as many as you'd like)
• 2-3 tbsp balsamic vinegar (use more or less depending on your preferences)
• Dash of dried basil

Directions:

1. Combine greens, chickpeas, artichoke hearts, and vinegar in a bowl and toss.
2. Serve topped with a small dash of basil.