Where is our food coming from? What are we really eating? Why is a cheeseburger cheaper than a piece of produce?
These questions spurred Julio and Kelly Torres to ditch the drive-thru in favor of clean eating habits grounded in making sure food was as nature intended and ingredients were easy to pronounce. With hospitality cred—Julio was a manager with N9NE Group; now they both work at Strip resorts—and a foodie-meets-healthy mentality, the couple unleashed the 50 Shades of Green food truck last month.
An outgrowth of home cooking favorites, the concept features organic salads and paninis. Served on organic whole grain bread and slathered with vegan garlic mayo, the classic BLT layers lettuce, tomato and either turkey or applewood smoked bacon—antibiotic free and baked, of course. The caprese salad pairs kale, spinach, Swiss chard and citrus vinaigrette with a tower of heirloom tomatoes, mozzarella, organic basil, organic basic oil and balsamic reduction. Add side salads like the organic southwestern quinoa or slices of avocado to sandwiches to gain some major life points.
New dishes and seasonal specials inspired by the couple’s travels are set to hit the menu soon. To find out why it’s really greener on the other side, follow along on Twitter @50shades_green.