CitrusBlue has been preparing healthy meals since 2012. We opened our doors in Katy on June 29th 2015.
INGREDIENTS WITH INTEGRITY
Although food’s original purpose is for survival and sustenance, we have evolved into a “live to eat society.” Totally understandable, right?! After all… food brings families, lovers, guests and friends together. So how do we manage a healthy waistline while enjoying food?
I’ve been a Dietitian for over 20 years and a personal trainer for 11 years. The most basic and simple strategy for a healthy waistline is portion control. It sounds so easy, but when food (especially the poor habit-forming foods) are so easily attained and in abundance, it’s easy to lose sight of healthy and moderate eating. What’s worse is when these foods are non-satiating… it’s easy to over-consume. This is by design!!!
Portion control is important but so is the quality of the food we consume. Protein, carbohydrates and healthy fats that come from natural sources are designed to properly fuel the human body. All of our meals will satiate your belly and make your taste buds happy! After all, if you’re going to eat healthy, it should also taste good.
When it comes to nutrition, not one size fits all. What works for one person may not work for the next. Age, muscle mass, exercise, genetics, gender, fat mass, food sensitivities all play a roll in determining our overall nutritional health. As a result, our menu is a combination of Carb Conscious Balanced, LowCarb, Paleo, Ketogenic, Whole30 and vegetarian portioned in three sizes, Regular, Large, and One Size.
We have over 100 menu items that are prepared fresh 6 days a week at CitrusBlue. The meals are portioned and individually packaged to take on the go, or heat and eat right at CitrusBlue. Every meal is measured to meet the FDA labeling nutrition guidelines, including allergens.
CitrusBlue would like to invite you to take our Challenge for Life. Eating wisely for a long and healthy life should take you no less than a lifetime! With a little help from CitrusBlue, exercising nutrition will become a way of LIFE.
Suzanne Takla, MEd, RD
Suzanne’s history in nutrition and exercise began at Michigan State University where she earned an undergraduate degree in Dietetics. With a passion for sports nutrition, she pursued a Masters degree in Exercise Sport Science. Her career includes Clinical Dietetics, an Adjunct Teacher at Madonna University in the Department of Nutrition, and for many years a Fitness Trainer. During her 4-year span in Chicago as a fitness trainer, she began cooking healthy Mediterranean food for a few of her clients and co-workers. Her decision to pursue healthy cooking full-time led her to Katy, Texas where