50 Shades of Green Food Truck Joins the Healthy-Options Movement

Unless you’re the Toxic Avenger, you’ve probably never said, “I’m really craving some propylene glycol with a side of xanthan gum and a refreshing glass of sorbitol.” Quality, real ingredients are a priority in the lives of husband-and-wife culinary team Julio and Kelly Torres, and the inspiration for their food truck, 50 Shades of Green—the latest health-food establishment to crop up in the Valley in what seems to be a growing trend. Rose.Rabbit.Lie. general manager Julio and MGM Grand cocktail server Kelly share a passion for cooking, and with two kids at home, they are conscious about reading food labels and staying away from fast food.

Launched about a month ago, 50 Shades of Green’s menu focuses on simple and organic foods—salads such as the Strawberry Fields with strawberries, pecans, goat cheese and apple cider vinaigrette; panini such as the Turkey Pesto on organic bread with Havarti cheese; and in the winter, soup. All proteins are organic, including grass-fed beef, but vegan and vegetarian options are available as well. “By ‘healthy’ we mean natural ingredients,” Julio says. “We are not worried too much about calorie counting.” And the old “organic-is-too-expensive” excuse will not work here—everything on the menu is about $7. To find the 50 Shades of Green truck, follow @50Shades_Green on Twitter.



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