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During cold weather months, it’s easy to want to dig into hearty dishes and big portions. But there are plenty of ways to tuck into the season, and still watch your waistline. Beatrix has locations across the city, including one in River North {519 North Clark Street, Chicago; 312.284.1377}, all of which provide the freshest takes on local ingredients and seasonal flavors available. That type of culinary approach means that Chef/Partner John Chiakulas, and his whole team, are creating dishes that taste delicious, but still have a healthy base. So, you can indulge without feeling over-indulgent. Now can you have your (Lemon Olive Oil) cake and eat it too? Chiakulas has the scoop!
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DiningOut: Fall is traditionally a time for cozy eating and lots of layers! How can we make healthier eating choices on a daily basis?
John Chiakulas: It is important to start the day off right! Make a healthier choice by eating oatmeal and fruit in the morning. Also make sure to eat responsible portions, as well as fewer meats, and more vegetables.
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What are some easy ingredients substitutes that can make a meal healthier?
There are many ways to make a meal healthier with easy ingredient substitutions. For salads, use lemon and olive oil as a dressing rather than a creamy one. Instead of having pork or beef, choose fish or chicken. Lastly, have roasted potatoes and vegetables instead of fried options.
What are some of your favorite health-forward menu items?
Some of my favorites are falafel, grilled salmon, roasted vegetables, steamed broccoli, and kale.
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And what about more indulgent ones?
My favorite indulgent dish is steamed lobster tail with melted margarine.
What are your favorite ingredients for fall that we can get locally?
My favorite ingredients are roasted squash and pumpkin. Both of these are great for homemade pie with some brown sugar and nuts.
What are some healthy snacks we can make at home?
Some healthy snacks that can easily be made at home are avocado halves stuffed with salsa, hummus with raw vegetables, or freshly cut apples with almond butter.
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There are also healthier alternatives to cocktails! Beatrix is using fresh and seasonal ingredients behind the bar as well, including in their Midnight Flight cocktail. Chiakulas and the team shared the recipe with us!
MIDNIGHT FLIGHT
In a mixing tin, add 1 scoop activated charcoal. Add 3/4 ounce lemon, 1/2 ounce each of Crème de Violette, and Luxardo Maraschino cherry, 3/4 ounce Ford’s gin, and 3/4 ounce Peloton mezcal. Stir to mix. Add ice and shake before double straining into a coupe glass. Garnish with Borage blossoms (seasonal edible flowers).
By Kaleigh Glaza | Online Editor
The post Fresh Fall Eating at Beatrix appeared first on DiningOut Chicago.