When it comes to healthy eating, Lorena Garcia has cooked up a number of creative ideas—from founding Big Chef, Little Chef, a program that teaches children and their parents how to prepare well-balanced meals, to bringing good-for-you, gourmet grub to hungry travelers at her Miami, Atlanta, and (opening next year) Dallas airport restaurants. But in a more wide-reaching move, this summer the Venezuelan-born chef, TV host, and author helped Taco Bell raise its nutritional game by creating the Cantina Bowl menu, which features simpliﬁed recipes loaded with fresh produce. Its signature item, the Cantina Bowl, includes cilantro rice, black beans, guacamole, pico de gallo, ﬁre-roasted-corn salsa, and a choice of protein.
“It has 560 calories and 9 grams of ﬁber, and it costs less than $5 for a full
meal,” says the 40-something Garcia. “It’s a start.” Her next goal: persuading the chain to switch to brown rice. Olé!
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