Monday Munchies is supported by Botanica.
When it comes to the munchies, it’s not always about mountains of sweets or triple cheeseburgers with a side of onion rings. Sure, that’s what I often crave, but sometimes a healthier meal really hits the spot.
The power veggie grain bowl at Choice Greens is a go-to when I want to brag about all of the nutrients I’ve downed.
“Every forkful is packed with robust flavors that make eating healthy a treat.”
The Choice Greens team refers to the dish as a “nutritious powerhouse” — a medley of sautéed organic kale and spinach, roasted butternut squash, dried cranberries, and roasted onion.
Then, it’s all brought together with an orange basil pesto with pine nuts and a blend of 100% whole grain brown rice, black barley, and daikon radish seeds.
Toss some chicken in it if you’re looking for extra protein.
Choice Greens, which has been around since 2005, offers customizable salad options with over 50 high-quality ingredients and 20 different dressing choices. They also serve one of our favorite mac and cheeses in Tucson.
Each location is open 11 a.m. – 8 p.m. daily.
In addition to Choice Greens, Paolo DeFilippis and Jeff Katz operate Graze Premium Burgers and Truland Burgers and Greens.
Choice Greens is located at 2829 E. Speedway Blvd. and 1825 E. River Rd. For more information, visit choicegreens.com.
Article written by:
Matt Sterner
More about MattAt a very young age, Matt Sterner was gifted with the artistic ability to masterfully roll a burrito to the highest of standards, but the wrapped medley of delicious innards wasn’t his first love. Matt’s first true love was a combination of reading, writing, and creating. He grew up reading comics, the ingredients list of his shampoo and conditioner bottles, choose-your-own-adventure books, and the Scrabble dictionary — something he found useful when challenging his grandmother to a game.
He attended college at New Mexico State University and graduated with a degree in Digital Filmmaking. One of his favorite classes was screenwriting because he became responsible for the story’s birth before it came to life on-screen. After school, Matt took on numerous positions at a local television station in Tucson. From dealing out stories about heartbreak to producing “fluffier” content for a lifestyle broadcast, he learned what it takes to adapt to the many emotions the world of media can stir. Since 2017, Matt has dabbled in the culinary world of Tucson as well as San Diego, California from time to time.
If you’re in the mood for strange stories, head over to his pride and joy, wonkytimes.com. And in case you’re curious — yes, after all of this time, he still manages to roll a killer burrito.
