Main Squeeze on Airline Drive in Bossier City has been a popular and healthy spot for many of us in the Shreveport/Bossier area for years now. Everything they offer is vegan and gluten-free.

Jon and Taylor Shellhaas officially took ownership of the Bossier Main Squeeze store in January of 2023. Their beautiful store has a great, big moss wall when you walk into the lobby on the right. Just below the wall is a little seating area to hang out in. There are plenty of plants and greenery covering the lobby area, as well.

Very cool atmosphere at Main Squeeze. And if you have ever tried any of their healthy, tasty juices and smoothies, you already know they match the aura.

That’s because their drinks are made without the added junk some other places use.

“We don’t use any added sweeteners in our smoothies,” says Jon Shellhaas. “All other places use turbinado.”

At Main Squeeze, your smoothie is never watered down either because they don’t use ice, ensuring you get all the nutrients and taste with no filler. Instead, they take the fruit, freeze it, and that emulates the ice in a smoothie. They also offer acai bowls with imported acai from the Amazon rainforest in Brazil.

Main Squeeze has expanded their food options lately. They have a great kitchen, and they have been putting it to use. Some quick and healthy food options are their new grab-and-go wraps. The chipotle wrap has black beans, corn, pico de gallo and comes with a side of their homemade chipotle sauce. The hearty wrap includes black beans, pico de gallo, sweet potatoes, cashew cream and spinach.

Of course, Main Squeeze has always been known for their cold-pressed juices.

“Cold-pressed means it’s going to be free of high-pressure pasteurization,” says Shellhaas. “It also means we don’t use any chemical preservatives, as well.”

It’s basically using a grinder to grind all the fruits and vegetables between two metal plates.

They can make anywhere from 20 to 100 bottles of juice in each batch.

The juices at Main Squeeze are split up into three categories: Refreshers, Greens and Roots.

Their Refreshers are going to be nutritious and packed with the most flavor, while the Greens are going to be your spinach and kale-based juices. The Roots are made with turmeric, ginger and beets.

Main Squeeze even has a juice that tastes like apple pie. It’s called Awaken, and it’s made with apple, lemon, ginger and cinnamon.

The cool thing about getting juice from Jon and Taylor is the ingredients are always right there on the bottle. And there’s always only a few. Like their Vision juice, made with apple, carrot, pineapple, lemon and beets. It’s like a healthy fruit punch.

Mushrooms have been all the rave lately, and new shroom shots are available for purchase in their window, as well.

If you’re on a budget, you can check out their $5 Happy Hour every weekday from 4-6PM. You’ll probably see Jon or Taylor.

“We open the store together every morning,” says Jon Shellhaas. “I’m up there almost every day.”

Swing by Monday through Saturday from 8AM to 7PM or Sunday between 11AM and 6PM. Also, check out their Facebook page for all the latest concoctions.

Here’s the main thing though: the juice is always worth the squeeze.

The post THE JUICE IS WORTH THE MAIN SQUEEZE appeared first on SB Magazine.

Abby Singer’s Bistro, located at the heart of the Robinson Film Center on Texas Street, revealed its stunning new look during a ribbon-cutting event yesterday evening. The renovations, which commenced on January 2nd, encompass a fresh design and color scheme, a revamped bar, lighting, and furnishings, as well as newly polished floors and signage. This transformation has turned the venue into a versatile space suitable for various occasions, from intimate gatherings to casual hangouts and special events. The bistro will introduce an updated menu featuring revamped signature dishes and an expanded drink selection to elevate the dining experience. Additionally, an enhanced happy hour menu aims to enrich the overall visitor experience. This revitalization not only modernizes the bistro but also positions it as a trendy spot for those seeking a lively social atmosphere.

Robinson Film Center’s Abby Singer’s Bistro invites diners and movie enthusiasts to enjoy a charming and rejuvenated dining experience filled with fresh energy.

New Hours:

Tues-Thurs: 11am to 2pm Lunch & 5-8pm Dinner

Fri: 11am to 2pm Lunch & 5-9pm Dinner

Sat: 5-9pm Dinner

Happy Hour: 4-6pm weekdays

 

www.robinsonfilmcenter.org/abby-singers-bistro/

617 Texas Street, Shreveport, LA 71101 | (318) 459-4122

The post Abby Singer’s Bistro Re-Opening February 22 appeared first on SB Magazine.

Disembarking from the elevator on the 15th floor of Mid South Towers in downtown Shreveport, guests step into the Petroleum Club’s bronze history of businesses that shaped the city’s oil and gas economy — energy companies, drillers, geologists and the financiers, insurance companies and others that played pivotal roles in the local economy since the club was chartered in 1950. It’s a timeline of Shreveport’s rise, fall and rebirth.

Leaving that antechamber of history, guests are introduced to the view that captured General Manager Jennifer Terrell’s imagination the first time she saw it.

“I grew up in New England,” she said. “I worked up and down the East Coast when I got out of culinary school and had the opportunity to go and see and do a lot. After having moved here, I didn’t see this part of it. When I got up here, I thought, ‘Oh, my gosh, it’s beautiful.’ It was very urban-looking to me, and I liked that.”

Some of the businesses on those bronze plaques have come and gone. And Shreveport’s economy and skyline both have changed through the years. But the Petroleum Club remains Shreveport’s preeminent private social club.

“The Petroleum Club is a staple of Shreveport,” Terrell said. “It’s been here forever.”

Terrell started as the director of catering for The Petroleum Club in April 1992. She served in that role for 21 years before being promoted to general manager in June 2013.

In her time, she has seen a lot change in Shreveport and at the club. And there is a lot she enjoys about the club in addition to the view, including seeing old friends gather for lunch, to play cards, maybe tell an off-color joke or two and talk about the weather, the kids, and the weekend plans.

In some instances, the third generation of a family is enjoying membership while preparing the fourth generation to join one day. One of those members is board president Marty Wooldridge.

“I know I have been going to events there since I was 10,” he said. “I liken it unto going to your own home. Thanksgiving. Christmas. It’s been a part of your life.”

The club struggled to retain membership during the oil bust of the 1980s. So, the club began expanding its membership to other sectors of the economy. Terrell said she has seen other factors impact the club’s membership through the years. 

For example, the club once hosted a monthly Ladies Day Bridge event with about 100 women spending the day at the club. Terrell said that as more women entered the workforce, those traditional social events have fallen away.

“You’ve seen this whole switch,” she said. “When I started here, it was pre-casinos and pre-Youree Drive. People were loyal to the hilt to their clubs. Coming downtown was the thing to do. Through the course of time, you see that change.”

While membership to a private club once was a marker for social status, Terrell said she thinks younger generations do not share the “old-school, private club pride” their grandfathers did. 

“There is a perception of this is where he came and drank martinis and played cards all afternoon,” she said. “It’s been really hard to break out of that. 

“I don’t think the younger generation has the same appreciation, because they are looking for something different. As each generation comes, they have a different idea of what they think home and family and work should be. One of the things they are looking for is experiences.”

The Petroleum Club hosts a variety of experiences throughout the year for member families. From a New Year’s Eve party to Valentine’s Day dinners and graduation celebrations. 

Through the years, Terrell has grown fond of a few particular events on the club’s calendar, including Easter and Mother’s Day brunches.

“You get grandmas and their grandkids with the photo op or the caricature artist,” she said. “They’re just creating all these spectacular memories.”

The club also created Crash the Wedding, its take on a bridal show.

“It’s basically a big, fake wedding reception,” Terrell explained. “We have a band, cash bar and all the food vendors. It looks like an event, so they get to come and feel what it’s like to have an event here.”

But one of her favorites is the Junior Chef Cooking Camp, when she combines her love for cooking with her love for children. Children spend three days in the Petroleum Club’s kitchen learning to cook and preparing a meal for their parents.

“I love the kids,” she said. “I love talking to the kids. The parents are happy because they get to enjoy a meal because we’ve occupied their kids.”

Terrell said the children of members are always welcome, and the club embraces a special role in their lives. “It gives your kids a really neat opportunity to have this experience learning to be social, network, have manners, how to conduct yourself when you’re out,” she said. “At the same time, you’re getting to make all these great memories with your family. There’s not a dollar value you can put on that.”

The Wooldridge family is seeing a fourth generation grow up at the Petroleum Club. “We provide an environment where you can bring your child and have a great place to practice being in that kind of environment. There are some restaurants where you might not want to teach a child how to use a knife and fork.

“Where we really see it pay off is as you start having high schoolers. Parents set up pre-homecoming and pre-prom dinners. knowing their kids are in a safe environment being catered to like they can’t get anywhere else.”
The staff at the Petroleum Club takes the opportunity to get to know the members and shares Terrell’s mission to serve those members.

“The staff understands the mission of why we are here,” she said. “We’re truly at our best when we are serving others. We are really at our best when we are serving our members, because them being here is special to us. They are why we are here.”

Terrell credits COVID with helping the Petroleum Club redefine itself to a younger generation of members. “It was a time when we really pivoted,” Terrell said. “We recognize downtown is getting a little more vacant. You don’t see as much for lunch. You’re trying to stay relative, so you’re looking for ways that work for them.”

Trey Giglio was the board president during that transition.

“It’s no secret that businesses are moving away from downtown, from work at home to offices in suburbs,” he said. “To be successful, we had to evolve from being a lunchtime business destination. That’s not enough.”

What has worked is becoming more inclusive, creating events for men, women, families and even kids, Terrell said.

“We’re focusing more on social,” she said. “Being available for dining and happy hour and those kinds of things when we know they will use it.”

She said adaptability has been the key, like the successful experiment with an a la carte breakfast Tuesday and Wednesday mornings.

“It’s funny all the things you try,” Terrell said. “You just keep batting and hoping something sticks against the wall. And then finally it does. And you’re like, ‘OK, we’re going to keep that.’ It’s trying to figure out where you can plug yourself into their lives.”

The club’s willingness to adapt has been the key, member George Whittington said.

“If you’re not thinking outside the box constantly, coming up with new ideas, you’re not going to make it,” he said. “That’s true for a private club or being in business in general.”

Terrell said the club also connects members with a sense of community they can’t find everywhere in today’s technology-driven society.

“We are in this time when people are so connected and yet so disconnected. We’re more connected than ever, but we’re lonelier than ever. I think people are always looking for a place to belong. It’s the same reason people go to church. That’s a lot of the purpose we have here, creating that for them.”

The post Petroleum Club – Generations of history appeared first on SB Magazine.

1. Lewis Gifts

Enjoy the festive fragrance of the NEST New York Holiday candle with notes of pomegranate, mandarin orange, pine, cloves, and cinnamon!

2. Tubbs Hardware

The Big Green Egg Mini or MiniMax are the perfect solutions for taking
the ultimate cooking experience with you, without the hassle of propane!

3. McCary’s Jewelers

Give the gift of elegance with a remarkable piece from the renowned ALWAND VAHAN collection.

4. Simply Polished Cleaning

Give the gift of cleaning! 15% off for recurring clients for six consecutive months.

5. GEMCO

Give your favorite “green thumb” a garden shed, the perfect location for storing an assortment of gardening supplies like garden tools, pots, potting soil, and seedlings.

6. Spa Concepts

The Aveda Botanical Repair Strengthening Essentials Gift Set is perfect for the person who wants to instantly improve the look and feel of damaged hair, with its bond-building plant molecules and botanical oils. 

7. Sanctuary Glass

Discover unique and unusual blown glass gifts, like glass art and ornaments…or give the experience of making a glass item!

8. Cuban Liqour

For your favorite whiskey lover, this kit is designed to create a smoother, cleaner liquor flavor in a matter of days, and includes two charred oak sticks and a stopper/pourer.

9. Pretenses

A classic black lace dress is perfect for a festive holiday party or to celebrate the New Year!

10. Moppett Shoppe

The Banwood Trike has a soft padded oak seat, oak wood pedals, and Banwood’s iconic wicker basket in front for packing the essentials for a day’s adventure!

11. Learning Express

Squishmallows are super soft stuffed animals that come in a variety of sizes and designs. The Junior Boxing Set is free-standing, adjustable, and comes with a pair of boxing gloves.

12. Jolie Blonde

Perfectly pretty platters add a special touch to any holiday gathering with friends and family.

13. Enchanted Garden

You will love these interchangeable pillows and pillow swaps, perfect for changing seasons in an easy and affordable way!

14. Sloans

Step out in style with a new fringe top and jeans this holiday season!

15. High Gravity Glassworks

Impress your guests at your next dinner party with wine glasses made of handblown glass with bright swirls of color!

16. Village Cuisine

Catering trays and desserts are available for the holidays! Choose from charcuterie trays for any size party, decadent desserts, cookies for Santa, or gift certificates to fill the stockings. Let Village Cuisine make the holidays a bit easier.

17. Ramirez Mexican Restaurant

Treat your friends, family, or colleagues to an authentic Mexican dish made with fresh ingredients!

18. Yeero Yeero

Enjoy a delicious apple tart with whip cream and icing on top, drizzled with caramel.

The post SB Holiday Gift Guide appeared first on SB Magazine.

Mafia

BY ELIZABETH DEAL

Old Bossier, the city’s historic downtown neighborhood, had struggled for decades. Like most communities in the US, the city had looked for ways to revitalize its downtown area but had always been faced with the challenge of how to go about the process and how to finance the project. Since knowing that a re-energized downtown would aid in the success of the new high technical jobs that were coming to the area, Bossier City took action.

The Role of Rebranding and Infrastructure Improvements

Recognizing that Old Bossier lacked the charm and polish of newer developments, the Bossier City Council began the process in 2014 with public input forums with young professionals in the area and asked what they would like to see in a downtown area. These forums led the city to the design of a downtown area to be built with a modern, clean, and contemporary feel and style about it. The city did not want to simply copy the styles of typical architecture of a Southern community but wanted a unique look and vibe to the area.

The goal was to create a vibrant arts and entertainment district, rebranding Old Bossier’s identity to attract new visitors, shoppers, and businesses. The city council believed that upgrading the public infrastructure would spur private investment, attract businesses to the area, and ultimately help create the desired arts and entertainment district.

THE The East Bank District

The area had been struggling for an identity for many years and the newly renovated area is now bringing a new synergy to the area. Along with that new synergy, the area needed a new name different from “Old Bossier,” so the area was branded as the East Bank District.

The district has been designed to create a unifying thread that ties the East Bank District together with the adjacent River Front Development area, which hosts our local casinos. Visitors can easily enjoy its entertainment plaza, bike paths, revamped sidewalks, and landscaping, as well as numerous local restaurants, bars, and sporting establishments. Located less than half a mile of nearly two thousand hotel rooms, five casinos, the Louisiana Boardwalk, and I-20—East Bank has quickly become the entertainment jewel of Northwest Louisiana. The East Bank District already had some favorite fixtures in the area like The Original L’Italiano Restaurant, Flying Heart Brew and Pub, and the Bossier Arts Council.

The district has seen a new growth of small businesses that are proud to be a part of the synergy that is taking place in this newly renovated area. Beau Hays, Aaron “Chef Peanut” Hanning, and Brian Reeve opened the first new restaurant in the new district: BeauxJax Crafthouse, a creole and cajun restaurant with plenty of craft beer and cocktails. Peanut and Hays operated the BeauxJax food truck which preceded the restaurant.

“I think the city had a real focused plan at one point for there to be some synergy there. And then I think everyone was like, ‘I don’t know if it’s really gonna work.’ But they had already presented the opportunity for us to just kind of step in. We got in at the beginning and we were able to run with it. I think we ran as hard as we could as fast as we could to get as much done as possible while it was cheaper. And now that we take a breath we look up and now the property values are all up,” says Hays.

On a trip to Dallas, a friend took Doug Rodgers to “throw axes and drink some beer.” They went to place in Fort Worth similar to a storage unit with a roll up door. “They had a water jug and a boom box. That’s all there was in this place and there was a line around the corner,” says Rodgers. He decided to open up an axe-throwing joint in this area and was set on an East Bank location. “I said ‘It’s gotta be right here.’ I just knew it had to be by these guys. It’s hard for the pioneers. The new East Bank District didn’t kick off until these guys did what they did,” says Rodgers. He opened Bayou Axe Company, North Louisiana’s first indoor axe throwing range. Bayou Axe has a full bar and is located next door to BeauxJax. The four soon went in together to open a third business, The Frozen Pirogue, a seafood restaurant and bar offering Gulf Coast cajun food, oysters, and specialty daiquiris.

The East Bank Mafia

Soon after they opened the Frozen Pirogue, they decided they should put a brand together representing their group of businesses. “We’ve always called it ‘the 500 block.’ We’ve just always wanted to kind of make that our home base,” says Rodgers. That’s when they came up with the idea to call themselves the “East Bank Mafia.” “The mafia name really started as a joke, but then it took off,” says Hays. “I’d call it a hospitality group.” Building the district—not just individual businesses—became priority.

“The one thing that’s different about what we do and what everybody else does is that most restaurants are very competitive. But we figured out that if we work together, our businesses grow together. It’s a rising tide kind of mentality,” says Hays. As the saying goes, a rising tide lifts all boats.

When Covid hit, they didn’t stop. It was just another hurdle and they were used to jumping hurdles. “We were already in that adapt-as-quick-as-you-can mindset,” says Hays. “We’ll figure out how to do because we’ve always had to figure out how to get the doors open or get past this or that. So really it was just ‘give us the new rules and let’s figure out what we can and can’t do and let’s roll with it,’” says Rodgers. “They said everybody had to eat outside. We’re like, ‘alright,’ and we got 60 picnic tables,” says Chef Peanut. They now had an outdoor area in the back.

They kept moving toward the goal of a true, vibrant arts and entertainment district which didn’t exist before. “On Bourbon Street, people can bounce in one place and then to the next and there’s never been anything like that here. And that’s what we have now—just cleaner and safer.” says Hays. And the “mafia” takes care of business: they hire the Bossier City Police Department, the City Marshall’s office and the Sheriff’s department to patrol the area. “The one thing that would prevent the area from turning around, is it not being safe,” says Hays. “We keep it safe and keep it friendly.” Rodgers notes that the East Bank is Louisiana’s only open container district outside of New Orleans. These business owners encourage people to walk up and down the street and go to any number of places. “Yes, go check it all out. It’s what it’s about,” says Rodgers.

With the success of the 500-block outdoor dining area, they realized they might be onto something, and the idea for Hurricane Alley was born. The four purchased the land behind the restaurants to build Hurricane Alley, a space like no other in the Shreveport-Bossier area. “I think the property owners always had a vision of bringing Bossier back. They saw our effort of going in and redoing some things and I think they trusted us enough to fulfill their vision,” says Hays.

Hurricane Alley

Hurricane Alley is a block-wide outdoor entertainment space featuring a large patio, green space, and performance stage one the back side of the 500 block businesses. The division between the businesses and Hurricane Alley is almost seamless, with picnic tables on the patio and walkup windows to purchase beverages. There’s a giant television screen, outdoor lighting, outdoor heaters, and even restrooms. Hundreds of people of all ages show up to eat, drink, and be merry, to listen to music or just hang out. Two thousand showed up for a recent concert and more talent is lined up. The four all grew up in the party scene around the same time. “That’s why it’s so atmosphere driven, because we’re doing things that we think are fun,” says Hays.

The atmosphere of the East Bank District attracts all ages— from families with small children and young couples to retirees.

It’s the perfect spot for both locals and tourists alike. “I think it’s the first time in the city that you could do everything right there in the same area. You don’t have to eat dinner one place and drive someplace else for entertainment,” says Rodgers.

“And it’s the first time ever that you really see traffic coming out of the casino, getting out of town traffic start to support local culture. The casinos have been really good partners. We’re building an area that is a destination not only centered around gambling,” says Hays. “I thought we might be the first step for the business that’s coming from the casinos outward. And, I think as time goes by, you’ll see more and more of all the businesses working together.

Peanut and Hays have since expanded to open Chef’s Table by BeauxJax a few doors down. This small private event space and catering kitchen has on-site dining and beverage service for birthdays, anniversary parties, rehearsal dinners, corporate meetings, private cocktail hours, networking events, and small weddings. According to Hays, “we’ve spent the last several years listening to what our guests want, and a private space seems to be high on their list.”

“I don’t think we ever could imagine what it has turned out to be today. So many other things are coming in now—breweries and restaurants and more that we encourage. When we started there was nothing down there. For those coming in now there’s built in traffic already,” says Rodgers.

“In true “mafia” form, we do get a lot of the new businesses that are coming in wanting to meet with us and ask us for advice,” says Hays. “When they come in, we say ‘here’s the playbook.’”

Cheers to the East Bank Mafia — they’re good guys. 

The post THE EAST BANK: MAFIA appeared first on SB Magazine.

“This sent me back to the drawing board to re-evaluate my business plan & re-apply with only smaller, local banks. My last meeting was with Ouachita Independent Bank, who had previously declined my business loan. We discussed putting together a smaller loan package and having the build-out done by myself to save additional money.” After three years of sourcing capital to open his restaurant, O’Byrne finally funded his dream & began build-out of his Bossier City location in 2005, but not everything went as planned.

“We started as a fast-casual, authentic Taqueria style restaurant & nearly filed bankruptcy within the first 12 months.

People did not want “street style” tacos. They wanted shredded cheese, ground-beef, lettuce, tomatoes & sour cream on their tacos & not Prime Grade ahi tuna. We didn’t even offer shredded cheese & sour cream on our first menu. In fact, a lot of our loss was merely through the educational process of a seared ahi tuna fish taco. People would listen & try it. After the fish taco was served, they’d walk up to the cashier & ask for an exchange for a ground beef with shredded cheese & sour cream on it”, said O’Byrne. “We eventually changed our entire menu to accommodate the market & have stuck with it for 15 years. It works”.

During this difficult stage of his business, Don was also a competitive youth football team coach for his son’s team for six years. “The Don Juanz Redbullz was a select, competitive Youth Football Association team that only suffered losses from one or two area teams. At the end of each season, we’d always have our awards banquet at Don Juanz & celebrate the season. Whenever we had a championship loss, which was not often, I’d always quote Michael Jordan’s words for encouragement- “I’ve missed more than 9,000 shots in my career. I’ve lost almost 300 games. Twenty-six times I’ve been trusted to take the game-winning shot and missed. I’ve failed over and over again in my life – Michael Jordan”, said O’Byrne.

It was these words of encouragement that O’Byrne re- calls were also instrumental in his drive to succeed. “I’ve learned to never give up & to always look for a solution. Sometimes, it just takes me a few times to get it right”, said O’Byrne. Certainly by his business growth, we see he knows how to get on his feet whenever he’s been knocked down!

The post DON JUANZ BAJA BEACH TACOS appeared first on SB Magazine.

Not a pair afraid of a little hard work, Don and Amy could be found at any given time serving their customers personally. Don Juanz Baja Beach Tacos is a locally owned, truly family operated restaurant committed to serving fresh, locally sourced food that is healthy and delicious. The menu is made up of recipes Don has created over the past 20 years and those from his younger days while enjoying the Baja beaches and cantinas from Rosarito to Cabo. Healthy, clean, wonderful personal service –Don Juanz is the perfect place for lunch, family events and company parties.

It came at no surprise when Don and Amy were approached by Ochsner’s Eat Fit Program to be included in their search for local restaurants that met the qualifications be Eat Fit certified. Eat Fit. What exactly is Eat Fit?

Eat Fit is a program that began when registered dietitian and nutrition journalist, Molly Kimball, embarked on her journey of helping people live their healthiest, strongest lives. You can bet that she had her work cut out for her. Living in Louisiana, where the good food and good times go hand in hand, she set a goal that may have seemed daunting let alone, impossible to attain. To give you an idea of what Molly was up against, let’s look at some terrifying statistics.

Most of these people –43.2% -earn between $50 thousand and $75 thousand dollars a year. Those with an income of less than $25 thousand a year rank 39.6%. With the percentages being this close on the socioeconomic scale, it’s difficult to blame the inability to maintain a healthy weight on income levels. At least not in Louisiana.

Even more interesting than income levels but perhaps an explanation for the high percentage of obesity within the lower income scale:

“Obese persons, particularly women, are socially stigmatized, which adversely affects their educational, socioeconomic and marital status. Obese individuals are excluded from certain occupations, and are discriminated against in others. Various surveys have found lower educational and socioeconomic achievement in obese and overweight populations. The inverse relationship between obesity and social class is more evident in women. Obese women were found to complete fewer years of school, be less likely to marry, and have lower household incomes compared with women of normal weight. They were also less likely to improve their social status on marriage. Although differences in socioeconomic status between obese and non-obese persons might be accounted for to some extent by differences in social, economic and educational background, obesity is frequently associated with health problems or reduced physical performance, which can restrict socioeconomic achievement. Furthermore, society’s poor perception of obese persons, particularly women, is a major handicap to socioeconomic progress.”

While this is an older study (1994), it still holds true to a large extent in 2021. Obese people are in for a challenge whether its social stigmatism or health concerns.

Even more reason to team up with Ochsner’s Hospital to develop the Ochsner’s Eat Fit program, a nonprofit initiative that collaborates with local restaurants and chefs to develop and feature menu items that are nutritious and delicious.

Eat Fit had its start in New Orleans but soon, by partner- ing with Blue Cross Blue Shield, found its way into six regions throughout the state. With the Eat Fit app, we can find Eat Fit restaurants complete with full nutrition facts of the Eat Fit menu items. We can also find recipes, community wellness resources and even connect to a health professional.

Molly’s philosophy is, “Instead of obsessing over what not to eat, my preference is to put the focus on the good stuff that I’m adding into my diet. The more healthful stuff we squeeze in, the more we edge out any space for the not-so- good-for-you stuff. Nutrition isn’t one-size-fits-all. Keep things simple without over complicating. My goal is to help clients erase those “rules” we all create for ourselves and take the pressure away from being perfect.”

As we circle back to Don Juanz Baja Beach Tacos,Don O’Byrne had already helped a couple of patrons shed the pounds just by counseling them on good nutrition and healthy eating habits. He and Amy have worked diligently to offer menu items that are not only delicious but healthy. So, when Eat Fit found that their restaurant fit the criteria

for the program and was selected for the Eat Fit “stamp of approval,” they were thrilled that they had been validated for the years they have spent perfecting recipes and keep- ing the menu full of healthy choices. 14 items that were al- ready on Don Juanz Baja Beach Tacos menu are certified Eat Fit approved. Don Juanz also holds the north Louisiana record for having the most menu options endorsed by the program. Everything on their menu is gluten-free except for these five items; chicken mole’, any steak menu item (soy-base marinade), El Dorado Tacos (mahi-mahi has soy-ginger glaze), flour & wheat tortillas.

The take-away here is that you CAN dine out and make healthy food choices. You CAN lose weight, feel better and look better. You CAN manage health issues such as diabetes, high cholesterol and high blood pressure. You CAN start right now. Download the Eat Fit app and check out the Don Juanz Baja Beach Tacos menu. You’ll find the orange colored Eat Fit seal next to each menu item that has met the Eat Fit nutritional criteria. There is no better restaurant to begin your journey with than Amy and Don O’Byrne’s Don Juanz Baja Beach Tacos. Getting healthy is a beautiful thing.

Two locations:

2333 Airline Drive in Bossier City and 1409 E. 70th Street in Shreveport

www.donjuanz.com

www.ochsner.org/eat-fit

Sources: Trust for America’s Health; U.S. Health and Human Services; U.S. Census Bureau, Annual Estimates of the Resident Population, 2018-20191

Enzi G. Socioeconomic consequences of obesity: the effect of obesity on the individual. Pharmacoeconomics. 1994;5(Suppl 1):54-7. doi: 10.2165/00019053-400051-00011. PMID: 10147251.

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