Finding a burrito on the sidewalk is the sign of a lucky day, unless it's stuffed with heads-up pennies, in which case it's the universal symbol of economic progress. Stumble onto pre-prepped comestibles less fraught with portent with today's Groupon to Simply Fit Meals in Plano. Choose between the following options:
- For $49, you get a five-day meal plan (up to a $101.25 total value) that includes:
- Five breakfasts (up to a $5.25 value each)
- Five lunches (up to a $7.50 value each)
- Five dinners (up to a $7.50 value each)
- For $5, you get $10 worth of nutritious, pre-portioned meals, snacks, and beverages
- For $29, you get a one-hour body fuel consultation ($99 value)
Simply Fit Meals was founded on the belief that food should simply be itself without hiding behind flavor-disguising sweeteners and preservatives. Meals portioned into 5K (250–450 calories) and 10K (450–600 calories, $2/meal extra) sizes help individuals stick to diet plans and doctor-recommended servings of the letter K. Organic whole-wheat silver-dollar Camp Gladiator Power pancakes ($4.75+) help diners break fasts with an infusion of bananas, walnuts, egg whites, organic flaxseed, and organic agave nectar. Huevos rancheros merge egg whites, lean turkey breast, and green chile tomatillo sauce with spicy black beans ($4.75), inundating diners with fresh spices and 38 grams of protein. For lunch or dinner, the turkey mac 'n' cheese nestles lean ground turkey breast in a cheesy bed of whole-wheat pasta with low-fat mozzarella, greek yogurt, and non-fat cottage cheese ($6.50+). The salmon and veggies combines salmon with roasted zucchini and summer squash to ransack the few chambers of the food pyramid left unplundered by avaricious archaeologists ($7.50+). Vegetarians can also partake in even-portioned eating with a greek salad and hummus ($7.50), or the chile real ($6.50), a roasted poblano pepper with black beans, brown rice, and low-fat cheese. In an effort to coordinate with in-season freshness, the menu rotates often, with the stately grace of a novelty bow tie.
Those opting for the body fuel consultation will receive one hour of instruction from register dietitian Kelsey Hampton, with topics including how your body uses food as fuel, tackling nutrition myths, and providing attendees with a plan for nutrition success. Customers will also receive weekly follow-up tips and support from Hampton.
A true stop-and-go destination, Simply Fit's actual store packs a high volume of food into a no-nonsense, fridge-lined interior, in which chefs work diligently to concoct new kinds of healthy takeout. Simply Fit's team lives to fulfill the health-conscious dreams in the bellies and minds of diners everywhere, except the one where you're naked and trapped in a gym with no doors. Calling ahead to make sure that desired foods are available is recommended.
Simply Fit Meals
College is a place that often kindles lasting friendships, as well as lasting eating habits based on haphazard diets of chips and day-old pizza. Chris Sanchez and Patrick Ortiz, proprietors of Simply Fit Meals, have managed to buck the latter part of this trend. The friendship they forged at the University of Houston continued after graduation, even as Patrick pursued a career in hotel management and Chris entered the world of marketing, eventually serving as store marketing director for Whole Foods. Their shared passion for healthy eating brought their disparate career paths together to form Simply Fit Meals, an amalgamation of Patrick's chef skills and Chris's marketing prowess.
The challenge behind each one of Simply Fit Meals' recipes involves finding an equal balance between nutrition and flavor so that clients can stick to a regimen that's easy to maintain, unlike fad diets that involve raw foods consumed only in prime-numbered portions. The science of it, says Chris, is making it taste as if it's been freshly made, even after reheating, and to this end, Chris and Patrick are both avid consumers of their own meals. Chris claims he could eat—and has eaten—their mac 'n' cheese for breakfast, lunch, and dinner. The culinary team uses locally raised, free-range meats such as chicken and bison in virtually all of their creations, and concocts fresh-made ingredients whenever possible. The in-house dietitian guides clients toward their own fitness goals, as opposed to those dictated by fashion magazines or sentient elevators, who often lack tact.