Healthy Menu Picks From Your Fave Chicago Restaurants

In case you haven't noticed, I'm mid- health kick.  Which isn't a diet (hate that word) because I thoroughly love and enjoy all the delicious foods i'm eating, and I'm never hungry, nor do I deprive myself.  I've just been staying away from all meat except seafood, making smarter and healthier choices, especially when out at restaurants,  and working out a ton.  Piece of cake really... mmmmmm cake.  

You might think it's impossible to go out to dinner and still eat well.  It's NOT!  Even if you're veggie and/or seafood focused. Here are my fave picks from my/ Chicago's fave restaurants. I've included a ton of neighborhoods, and cuisine types.  Please share with me your favorite healthy dishes, I'd love to discover even more!

Eataly Chicago- the grilled octopus (polpo alla griglia) at Il Pesce restaurant inside Eataly.  Cooked to perfection, not rubbery AT ALL.  The great kick from the chili flakes and chili peppers will also jump start your metabolism! 

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Bub City- Bub City is known for their succulent BBQ.  But if you're not eating meat, or trying to eat light.. there aren't too many options on their menu.  It has almost discouraged me from going until I discovered, in the very bottom right corner of their menu is one seafood item.  The blackened or BBQ grilled salmon.  They're both INSANELY delicious, but if you're trying to cut sugar, get it blackened.  

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Pearl Tavern-  They are oyster and seafood focused, so there are a few great options like the ceviche and oysters of course.  But their Salmon burger with shredded butternut squash and house made giardinera is quite possibly the tastiest sandwich, and dare I say, burger, I've had in a LONG time. 

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La Sirena Clandestina-  There's really no way to go wrong at this spot since all their food is to-die-for.  But if you're keeping it healthy, check out the Head On Prawns with charred Serrano Salsa.  

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Maude's Liquor Bar-  The oysters are to die for in this romantic and intimate setting.  I love the way they're served too.  Makes you feel like it's more of a meal vs. an appetizer. 

Osteria Langhe- Love the unique Italian fare at this Logan Square spot.  The Cauliflower with salted cod and sunchoke puree with house pickled veggies is a great meatless and lighter choice. 

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MFK- This Lakeview spot has some of the best ceviche I've had.  But their Boquerones are fab too.  An anchovy is perched atop piquillo peppers and fennel, all of which is resting on a piece of crusty Italian bread.

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GT Fish and Oyster- always my fave.  Their Thai Coconut soup is light yet filling.  So yummy with chunks of fish and shrimp in it.  Also their mussels in a spicy red marinara is outstanding. 

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Beatrix- Love everything on this menu, but the standouts for my fave healthy fare would be the Mushroom and Quinoa Burger with swiss, baby kale, and sriracha aioli.  It's one of the best, if not THE best veggie burger I've ever had.  

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RPM Steak-  Do you ever feel like you "just can't even" go to a steak house if you're not eating meat, or trying to eat healthy.  Well ya can.  RPM Steak has a ton of amazing salads, but 2 items I have literally dreamed about are the Coal Roasted King Crab legs with lime and coriander, and the Atlantic Scallops.  Trust me, you will NOT feel left out while your fellow diners are gnawing on Flintstone's sized Tomahawk bones.  

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Sushi Dokku-  Now sushi can be pretty healthy overall... especially if you're not getting mayo rolls deep fried in sweet and crunchy tempura batter.  When you hit up this outstanding West Loop venue, try the Uni but order it in a cucumber cup and compliment it with the Tako (octopus) sashimi.  

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Greek Islands-  If you love Greek Town as much as I do, you never want to have to give up the yummy food just because you're eating healthy.  Fortunately, I can OD on taramosalata and grilled octopus and this spot has the best of both.  If you're cutting carbs too, or gluten conscious, order the taramo with veggies for dipping instead of bread/pita. 

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India House-  Indian food is known for having a ton of vegetarian options.  Even though they're fried I cannot eat Indian food without getting the veggie samosas.  Also, order the tandoori shrimp which is very light and comes with veggies on the side.  I love to mash up the samosas and mix it with the sauces and all the tandoori and veggies too!

Healthy Comfort Food- My Hearty Italian Zucchini Soup

My Italian Zucchini Soup or "Zuppa" is one of my favorite dishes to make.  It is SO easy, versatile, healthy, and comforting.... oh and it's vegetarian and gluten free.  Whenever you can make "healthy" comfort food, that is delicious AND warming...it's a win-win.  My Nanna has been making a variation of this for me since I was born, so it's a Sicilian staple in my family.  I've adapted it over the years but I've stayed true to it's honest simplicity.  The great thing is that you can make it your own... there are SO many ways to add to the recipe (see tips below)  I hope you enjoy it!!

Ingredients:

5-6 Medium Size Zucchini

1/2 Diced onion

3 tblsp Olive Oil (Good Italian or Sicilian Olive Oil)

1 Can Cannelini Beans

Fresh Basil 

GRATED (not shredded) Incanestrato Cheese (can use Parmiggiano or Romano)

1/2 tsp Garlic Powder

1/4 tsp Red Chili Flakes (optional)

Salt and Pepper 

2 cups water (can substitute chicken or veggie stock)

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Cut ends off of and roughly peel the zucchini (leave a bit of skin on for color and vitamins).  Slice lengthwise and again, and chop into cubes (about 1/2 inch each).  Put in a bowl, season with a 1/2 tsp of salt and set aside until moisture comes out.  (5-10 min).  

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Next, over medium-high heat put olive oil in a very large skillet or large sautee pan .... Sautee diced onion until soft (approx 2 min)  Add the zucchini and cook until softened, approx 5-7 min, stirring frequently.  Season with salt and pepper.  

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Add approx 2 cups of water- or enough to JUST cover veggies. (can substitute with chicken or veggie stock but not necessary... even water will be VERY flavorful)  Add chili flakes, garlic powder and turn heat to Medium and cook for approx 4 minutes.  While you're cooking, continuously and gently mash the zucchini to release some of the seeds and flesh in order to thicken soup.  

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Add Cannelini beans and cook for 5 more minutes.  Gently mash the beans as well to thicken soup.  Season again with salt and pepper.  

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Once soup has reached desired consistency.  Add the cheese (incanstrato is a strong grated Sicilian cheese, it can be very hard to find, so use Parmiggiano if necessary) and chopped basil (about 5 big leaves).   Season with more salt and pepper if necessary (more garlic if you like too).  

Pour into serving bowls and garnish with more chopped basil and cheese.  This is also AMAZING for leftovers.  Buon' Appetito!!  Makes 4 servings.

Tips:  You can also add pasta (pastina), eggplant, fresh garlic, chopped chicken, tomatoes, anything you can think of!!  So versatile!

My Own Healthy Veggie Chili Recipe

Since I posted an Instagram of my healthy homemade chili last night, I've had a ton of people ask for the recipe.  So I figured this would be the perfect opportunity for my first ever recipe post!  Chili is probably my favorite meal to make because it CAN be incredibly healthy, it's incredibly simple, there are thousands of ways to improvise and make it your own, EVERYONE loves chili, AND it it's almost even better as leftovers.  Here is a vegetarian and gluten free version I've been making for years that is surprisingly hearty.  You can improvise as much or as little as you like. 

1/2 large onion diced

1 green pepper diced

2/3 cup chopped mushrooms

2 whole ears of fresh sweet corn (cut off the cob)

1 small can of chopped green chiles 

1 can organic crushed tomatoes

1 can organic diced tomatoes

1 can organic Cannellini (great white Northern) beans (in liquid)

1 can organic black beans (in liquid)

1 tsp Kosher salt

1/2 tsp garlic powder

1 tbsp Hot Mexican Chili Powder

1 tbsp ground cumin

1/2 tsp fresh ground black pepper

1 tbsp fat free Greek Yogurt per serving

Mexican shredded cheese (for garnish)

Cilantro (for garnish)

1 lime wedge per serving for garnish

1 avocado

Your favorite hot sauce

Over high heat sautee onion and green pepper in 2 tbsps canola oil for 2 minutes then add mushrooms.  Reduce heat to medium/high and sautee all veggies until softened.  Reduce to medium heat and add the canned crushed tomatoes followed by diced tomatoes then beans then chiles stirring throughout.  Add the fresh cut corn.  Reduce to low heat and add all the spices and salt and pepper.  You may want to add more or less to taste.  Cook over low heat for at least 30 minutes.  

Ladle chili into 6 bowls and garnish with a dollop of greek yogurt, shredded cheese, chopped cilantro, a lime wedge, avocado slices/chunks, and hot sauce to taste.  

Buen Provecho!!!