Last Bite
SWEGS Kitchen
SWEGS Owner Michael Maenza, Head Dietitian Amy Davis and CEO Brent Jouandot. 114
WHEN YOU THINK COMFORT FOOD, what comes to mind? More than likely something hearty (and maybe not healthy) that reminds you of home. SWEGS is changing the unhealthy part. An acronym for Small Wins Equal Great Success, SWEGS takes a healthier approach to classic New Orleans dishes and comfort foods. Instead of changing food preferences, SWEGS conformed to them. Built by a team of talented chefs, restaurateurs and licensed nutrition professionals, SWEGS designed the perfect balance of taste and nutrition in every meal. SWEGS creates dishes that replicate the comfort food experience—taste, texture, appearance and aroma—while reducing or eliminating salt, saturated fats and sugars, and also many added chemicals present. Wherever possible, the ingredients are organic, which reduces the possible incidental ingestion of pesticides and other potentially harmful
Inside New Orleans
photos courtesy: SWEGS KITCHEN
by Leah Draffen
chemicals. Even better? Many dishes meet or improve on the American Heart Association guidelines. From breakfast to dinner to snacks in between, SWEGS provides healthier options, such as Lemon Salmon with Zoodles, BBQ Shrimp and Cauliflower Grits, Red Beans and Turkey Sausage, and an array of gluten-free pizzas. The menu also includes pressed paninis, salads, soups, wraps and sandwiches. SWEGS New Orleans flagship store is located at 231 N. Carrollton Ave., Ste. B. Other locations include: Benson Tower Downtown, Mandeville and soon-to-be Veterans Ave. in Metairie. Catering is also available. swegskitchen.com.