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Healthy Eating Made Simple
Seattle Sutton makes eating healthy meals a cinch.
by Suzanne Wright
April 1, 2006
W ho hasn’t read about celebrities who stay in great shape thanks to perfectly portioned, pre–p ackaged meals delivered to them by nutritionists? What busy working woman hasn’t wished for a chef who could do the same, thereby keeping the temptation of a fast–food restaurant at bay? And, let's face it, as we age, keeping the pounds off just gets more difficult.
Along with a consistently applied exercise regime, eating sensibly makes a significant difference in one's waistline and overall wellness. One way to kick–start a more sensible approach to balanced meals is through an affordable health–conscious chef such as Seattle Sutton's Healthy Eating to help you get a grip on your eating habits. Earlier this year, I spent a week on the 1200-calorie plan. I spoke with executive chef Brent McIntire about the local program, which has 18 distribution centers throughout Metro Atlanta.
What's the
goal of your program?
We want people to look at what they really want to eat. We are trying to change habits. This is both a diet plan and a plan for healthy eating.
I want a jumpstart. How long should I join?
The typical length is 10-12 weeks. Some customers stay on for a year, as much for convenience as weight loss. You’ll learn what food you need to consume and the quantity and then you can do it on your own. Nobody stays on for a lifetime. People pick up prepackaged food twice a week. For …17 a day they get three fresh, healthy meals a day. All our meals meet the guidelines of the American Diabetes Associations and the American Heart Associations.
How is the food different than what I can pick up in the frozen foods section of my grocery store?
The main difference is we make everything fresh in our kitchen in Cumming, GA. Frozen food loses so much in flavor and nutrients.
I admit I cheated. The portions were small!
It's always a surprise to people that these are the correct portion sizes. We know we get three times as much food as we should when we go out. But after a few weeks, you find you get used to the size and you won’t be hungry.
How does cooking within these parameters affect your creative talents?
I don’t think of the parameters. I am trying to make the best quality and freshest food instead of highly processed and over–homogenized food. It's a little like what our parents and grandparents ate—with the exception of not using lard!
What are some of the meals clients like best?
Usher loves the turkey tetrazini.
Can you request a special meal?
No. All our customers are eating the same meals every day. That is how we keep the prices so reasonable, by preparing 300 or 400 of the same meals a week.
Any no–no's on the program?
We don’t use pork or beef at all, only turkey, chicken and fish.
Do you have vegetarian or organic options?
Organic vegetables and fruits would double our prices. Vegetarian programs are a direction we would like to go in the future.
Are your meals suitable for kids?
Sure, if they have more adult–like tastes. Childhood obesity is such a problem, we’d like to move toward it.
How much repetition would I see in my meals in a month?
None. The rotation is five weeks and then it repeats. There are seasonal changes in fruits and vegetables.
What about chocolate?
We have a chocolate brownie so chocolate lovers can get their treat. Small desserts include fresh fruit crumbles.
I admit I dined out and had extra meals. What should I do with them?
A meal is a great gift to give to a neighbor or friend. It's a precious thing to give away.
