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Spinach Salad from Tumerico (Photo by Jackie Tran)

Guide to Heart Healthy Restaurants in Tucson

Updated February 13, 2025

February is Healthy Heart Month, a perfect time to explore heart-healthy dining options in Tucson.

After experiencing a heart attack, bypass surgery, and heart failure, I’ve become even more mindful of what’s on my plate.

Heart disease is the number one cause of death worldwide and is largely lifestyle-related. Should you have any type of heart condition with or without surgery, hospital staff or your physician may encourage a plant-based lifestyle. Take charge by changing your palate.

Excessive fat, sugar, and salt in processed foods can hijack our taste buds. I didn’t realize how delicious an apple tasted until after a week of cleansing my palate as a consultant at the Pritikin Longevity Center.

From a young age, I recognized the importance of both my psychological and physical health. I had four brothers in a military family along with an early exposure to alcoholism and smoking. At one point, six people in my family smoked cigarettes, cigars, or cannabis. Later, many developed alcoholism — several died as a result.

I decided to run toward health. What did that look like? I consciously chose my alcohol intake, did not smoke, avoided fast food and processed food, was physically active, and ate as healthy as possible.

Despite these choices, I still experienced the shock of a heart attack. According to my doctors, my heart attack was largely due to genetic factors on both sides of my family, but also because many women, including myself, who don’t get early screenings and accurate diagnoses.

My Texan mother could surely cook a Southern meal. We ate fried chicken and plenty of red meat and potatoes. This emphasis was balanced by our frequent moves to various locations: Louisiana, Massachusetts, New York, Myanmar, and Italy. Growing up in many military families means you eat everything on your plate before asking permission to leave the table. As kids, we were forced to eat our vegetables.

Myanmar’s culture and cuisine had the biggest impact on life. In seventh grade, I watched our Burmese cook prepare plant-based dishes with curry spices, which awakened my curiosity about anti-inflammatory food. Cows were revered — and also primarily working animals — and were protected from slaughter. When I took river trips cows boarded the boat first before people. This respect for animals impressed me and remains a strong value.

The combined impact of these moves and my five years with Intel Corporation in Asia and Latin America enriched my appreciation for culture, adventurous dining, and how food connects us. It opened my eyes to the humane treatment of animals. I developed a respect for the power of nutrition in my lifestyle.

In my adult years, I gradually chose a mostly vegetarian lifestyle and later a plant-based, whole-foods lifestyle with fish. At times, I’m a flexitarian and still enjoy parts of dishes that are not 100% vegan or plant-based.

If one of your goals for the new year is to eat more protein, including animal or plant-based, you’ll find it easy to do at the following restaurants.

Learn how we create our guides here.

Mini Chimis at Charro Vida (Photo credit: Kim Johnston)

Charro Vida

Tucson Foodie had a fabulous R&D sampler dinner at Charro Vida where we could select vegan or meat dishes. Ray Flores, President of Flores Concepts, highlighted how Charro Vida appeals to all kinds of diners. I see the influence of the health benefits of Mediterranean and Mexican cuisine on the menu. I worked in Costa Rica where food por vida (food for life) was manifested in the service and food offered. This is also true at Charro Vida.

The menu includes nachos vida with vegan queso (unfortunately, high in salt), chickpea chorizo as a protein option, and a white bean cilantro hummus. Top of my list are the hola hemp tamales (made with olive oil), vida enchiladas, taco plates with mushrooms, and plenty of choices for bowls you can customize.

a picture of plates of food on a table
Seared Sea Scallops at Feast (Photo by Jackie Tran)

Feast

Feast changes its menu monthly, yet some standard dishes are always on the menu. Thus, be prepared to enjoy fresh food prepared with fresh ideas and novel approaches.

For an appetizer, I had roots — carrots,turnips, and parsnips, salt roasted and served over beet hummus, garnished with crispy roots and mustard oil. The sautéed
redfish entrée included green beans. My friend ordered celeriac and mushroom tamales with an orange-carrot sauce.

To top it all off, the Feast sommelier also learned of our entrees and beautifully paired wines with our specific choices.

(Photo courtesy of Gallery of Food)

Gallery of Food

I dined at Gallery of Food at a special event titled “Dinner and Jazz in the Garden.” The nicely lit back dining area included live jazz with guests coming and going from the kitchen area to smell and select impressive appetizers, main courses, and desserts. Appetizers included eggplant roulade, empanadas with cilantro creams (vegetarian), stuffed bacon-wrapped jalapeños, honeynut squash soup, and a healthy salad. Entrees included seasonal winter vegetables, corn pudding, beef picanha with limequat chimichurri, and shredded duck empanadas. They also prepared an assortment of desserts, including vegan options.

Gallery of Food is a well-known lunch destination for special business or personal gatherings. They prepare so much heart-healthy food with care and thought. The attached grocery store offers a variety of healthy meal ingredients, such as beans from Ramona Farms, local produce, spices, sauces, and plenty of desserts. I met Chef Kristine’s lively 89-year-old mother, Marilyn. As they say, the proof is in the pudding or how healthy your mom is!

a bowl of food on a plate
Vegan food at Govinda's Natural Foods Buffet (Photo credit: Hannah Hernandez)

Govinda’s Natural Foods Buffet

With over three decades of feeding our community, Govinda’s prioritizes creating food for the body and soul. “India Night” on Tuesdays feature a selection of curry dishes. The food and setting are colorful and comfortable. Wednesday, Thursday, and Friday are 100% vegan days.

Lovin' Spoonfuls (Photo by Hannah Hernandez)
Lovin' Spoonfuls (Photo by Hannah Hernandez)

Lovin’ Spoonfuls Vegan Restaurant

A fully vegan Restaurant with gluten-free options, Lovin’ Spoonfuls opened in 2005. I often go for lunch and enjoy the variety of salads, housemade burgers, and bowls — especially the black bean bowl. As I do with other restaurants, I ask that organic tofu is steamed rather than fried. If you have a craving for comfort food and a larger portion, the cashew nut loaf will satisfy your appetite.

The Death Free Vegan Ramen at Obon (Photo by Shane Reiser)

OBON Sushi Bar and Ramen

I couldn’t t wait to dine with Chef Anthony at OBON after meeting him at the Vegan Tucson Night Market and sampling his offerings. The fact that he is so personable and passionate about his craft stood out to me, along with his crowning as Iron Chef Tucson 2024. And lastly, I asked Andi Berlin, former food writer for the Arizona Daily Star, to steer me to the best ramen in town. Her answer: OBON.

Chef Anthony and our server Brady highlighted the heart-healthy vegan options. The edamame hummus came with a vibrant assortment of pickles, fried nori, carrot, and cabbage. I loved the deathfree veggie white mushroom base ramen with added broccolini and beech mushrooms. This dish was made in collaboration with local foodie, Hannah Hernandez, AKA Death Free Foodie. My friend ordered the street noodles vegan dish.

Sizzling Garlic Noodles at Noodleholics (Photo by Jackie Tran)
Sizzling Garlic Noodles at Noodleholics (Photo by Jackie Tran)

Noodleholics (Grant Road)

My work in Asia allowed me to sample many dishes, with noodle dishes earning a spot among my favorite. The noodle dishes and bone broths were how I survived jangled nerves and jet lag.

The Noodleholics menu includes authentic Asian-inspired family recipes and housemade noodles. I usually crave the gluten-free Guilin with a clear broth, or without broth, with pickled greens, onion, cilantro, peanuts, and bok choy. It also includes your choice of two proteins, with options such as tofu.

(Photo courtesy of Pita Jungle)

Pita Jungle

This neighborhood favorite of mine offers Mediterranean food, multiple selections of hummus, and several dishes to please most guests you bring with you. My favorites are the wood-fired vegetable salad, za’atar wood-fired salmon salad without cheese, and vegan-pesto lavash shawarma wrap. Pita Jungle’s healthy burgers are house-made and filling, but not completely vegan due to eggs in the buns.

Vegan Tamales (Photo courtesy of Cup Cafe)

Cup Cafe

The vegan breakfast tamale comes with vegan poblano cashew crema, tofu scramble, calabacitas, pico de gallo. The vegetarian Sonoran cauliflower includes roasted corn, pickled red onions, cotija cheese, cilantro lime aioli, cabbage, and local flour tortillas. Dishes like the hotel salad can be modified for vegan diners.

a bunch of different types of food on a plate
(Photo courtesy of Prep & Pastry)

Prep & Pastry

The chickpea scramble is a home run with me no matter how many times I order it. I talked with owner Nathan Ares and they plan to add more vegan dishes. For now, the bliss bowl with the quinoa, roasted veggies, arugula, and pomegranate vinaigrette is another fresh choice.

Citrus Salmon Salad (Photo courtesy of True Food Kitchen)
Citrus Salmon Salad (Photo courtesy of True Food Kitchen)

True Food Kitchen

My go-to choice of restaurants that support my heart health is True Food Kitchen. I was an early follower of Dr. Andrew Weil and his emphasis on anti-inflammatory foods, and then an avid fan when he and Sam Fox opened the first True Food Kitchen in Phoenix. Dr. Weil also has the refreshing view that food should be pleasurable, good for you with healthy portions, and prepared using local, organic seasonal provisions.

Friends who haven’t dined at True Food are reluctant to give it a try because they think it’s only for vegetarians. However, the grass-fed meatloaf is the most frequently ordered dish at the Tucson location, according to manager Chloe Harper.

The menu is diverse with meat, fish, and vegetable dishes with the option of adding proteins. Seasoning is balanced and flavorful, with limited salt or fat used in preparations. I especially like the citrus salmon salad and curry bowl, and a favorite of many fellow diners is the ancient grain bowl — miso sesame glazed sweet potato, charred onions, snap peas, portobello, avocado grains, pistachio pesto, hemp seeds, and turmeric.

Spinach Salad from Tumerico (Photo by Jackie Tran)
Spinach Salad from Tumerico (Photo by Jackie Tran)

Tumerico

The vegetarian-vegan Latin American cuisine at Tumerico rocks my taste buds. Chef-owner Wendy Garcia, a James Beard Award semi-finalist, is proud of her five-star ratings and the #1 spot on Yelp’s “Top 100 Places to Eat in 2024” list. 

The menu offers generous servings and frequently changes. The bright sauces light up the taste buds. Make sure to explore their signature jackfruit carnitas and tamales.

The ropa vieja plate with plant-based carnitas, cilantro sauce, and mushrooms is at the top of my list, but the sheer variety with quality makes it difficult to decide each time I dine there.

Spinach Pappardelle at Wildflower (Photo by Chelsey Wade)
Spinach Pappardelle at Wildflower (Photo by Chelsey Wade)

Wildflower American Cuisine

Wildflower tops my list for excellent service, menu variety, and execution. Manager and wine expert Marco encouraged me to swap out the shrimp for salmon in a bowl that comes with black rice, bok choy, onion, sna pea, carrot, and sesame ponzu. Another favorite is the Mediterranean market bowl with falafel cucumber cashew tzatziki, Brussels sprouts, raisins, sweet potato, tahini, and za’atar. The Lebanese hummus adorned with campari tomato, za’atar, olive oil, and grilled pita, comes with additional vegetables as a $4 add-on.

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