Issue link: http://www.wacmagazine.com/i/767277
12 | WAC Magazine | wac.net Healthy Eats Taste Washington A Catered Affair Brewmaster Dinner Thirsty Thursdays Cocktail Corner Taste By Eric Floyd, WAC Executive Chef Spring is just around the cor- ner. Aer a busy holiday season, it's time to get back to healthier eating. I recently decided to change my eating habits. Because I work in the cu- linary field, I can easily pick and choose what I want to eat. Many WAC mem- bers, on the other hand, are faced with needing to buy or pack their meals in a hurry. Busy lives at work and home oen put food decisions on the back burner. To help members eat better, I'm team- ing with WAC Nutritionist Eric Chen. Together we've created some healthier Grab & Go options as well as new menu items in Torchy's and Hagerty's. One exciting dish we collaborated on is the Southwest Protein Bowl. Quinoa, black beans, lean chicken, an egg, avocado, and fresh pico de gallo combine for a delicious and nutritious meal. e bowl delivers lean protein to fuel muscle de- velopment and just enough carbs to keep you going. e portion size was carefully Healthy eats New nutritious offerings at the Club developed to fill you up without slowing you down. You'll find the Southwest Protein Bowl on the breakfast and lunch menus in Torchy's and Hagerty's. Add a solid workout and you have a great founda- tion for any day of the week. is move toward healthier food doesn't mean you'll be losing your indulgences. We'll continue to offer the classics members love while adding new and healthier dishes we can all benefit from and enjoy. Find the newest Grab & Go options in the WAC Café. u N E L S O N M I Y A Z A K I ( 2 )