1 of 3
Persian Breakfast Frittata with shaved asparagus, dried cherries, and chickpea smash ($12); Calories: 359
2 of 3
Blackberry peach pie crepes with skim milk ricotta and pistachio granola; Calories: 160 per serving
3 of 3
Mandarin Smash cocktail ($12); Calories: 152Low Cal Swiss Chard and Oyster Mushroom Tacos ($12); Calories: 462
This summer, the Loews Vanderbilt Hotel introduced Balance with Erin Oprea, a health and fitness program directed by a local fitness expert and trainer to celebrities like Carrie Underwood and Jennifer Nettles. The program gives hotel guests access to workouts designed by Oprea to be done in their rooms (complete with delivery of all the right gear), as well as a range of healthful dishes at the hotel's restaurant, Mason's, that stay in line with the dietary guidelines Oprea encourages her clients to follow. While Nashvillians can only access the full Balance program by staying at the hotel (need a staycation?), the menu items are up for grabs to anyone, all day long.
To create the four healthy dishes (there's also a cocktail) that now pepper the restaurant's menus, Oprea worked closely with the Mason's staff, offering guidanceand a couple of strict rulesto ensure the dishes would be low in salt and sugar but still delicious. Curious how a fitness guru and a chef came to terms throughout the creative process, we sat down with them to hear more about their collaboration, what they learned, and what sacrifices had to be made along the way.
NL: Erin, talk a little bit about the dietary guidelines you ask your clients to follow.
Erin Oprea: I have a certification in nutrition but I have also tried everythingnot the crazy fad diets, but every way of cutting things out. So I don't harp on calories, but I'm really big on watching sugar and sodium. And what I've found that has the most success with my clients is to cut out starches at night. You cut out starches and you'll see someone lose weight so fast. And it's a way you can actually live.
NL: How did you begin the brainstorming process for these dishes?
EO: I sent root vegetable tacos to the chef, and we went from there. He tweaked the recipe to blend with Mason's style and came up with an oyster mushroom taco, and oh my gosh, they're so good. I would have never come up with that.
NL: Why does sodium matter so much in your program?
EO: When eating out, you consume tons of sodium, which leaves you feeling puffy and bloated, not to mention can lead to an unhealthy heart long term. Having these dishes lower in sodium really gives people a tasty option they can't find elsewhere.