Executive Chef Lauren Romanoff, fitness expert Dave Panozzo and entrepreneur Todd Chmelka, have turned their mutual love for incredibly tasty and healthy eating into a new meal delivery service called Clean Bellys. Clean Bellys currently delivers in East Valley cities, Scottsdale and Phoenix with plans to expand into the West Valley cities in 2016.
Clean Bellys online ordering system (www.cleanbellys.com) allows users to order a specific meal plan that works with their budget and needs. They offer a variety of different five day weekly packages, including breakfast, lunch, dinner and snacks that people can choose from in order to accommodate different and busy lifestyles. Each Clean Bellys’ meal is served in a disposable plastic serving dish and delivered fresh to customers’ doorsteps.
Additionally, Clean Bellys offers weekday family entrée meal plans for busy families on the go who want to ensure they have nutritious options in the refrigerator ready to heat and serve.
Chef Romanoff has created all of the menus that include a variety of different farm fresh vegetables, fruits, lean proteins and whole grains.
Her flavorful menus change weekly with no repeated meals for eight weeks straight. Seasonal entrees currently include, for breakfast: pumpkin leek crustless quiche, for lunch: tuna stuffed piquillo peppers with corn salad and for dinner: shredded curry chicken with coconut cilantro rice and creamy cucumber salad.
Breakfast entrees have around 300 calories, lunch around 400 calories and dinner around 500 calories or less. Vegetarian options are also available upon request.
“The last thing I want is for anyone to be bored with our menus,” said Romanoff. “I know that healthy eating can be hard but we’ve worked to develop recipes that are super flavorful and low calorie at the same time.”
Romanoff has over a decade of experience as a chef and has worked with some highly respected chefs around the country.
Romanoff is a graduate of Chicago’s prestigious Kendall College Culinary School in Chicago where her career as a chef began. Romanoff learned some of her technique in Barcelona, Spain and it was there that she developed a passion for Mediterranean cuisine. Additionally Romanoff had an externship with renowned chef Alice Waters at Chez Panisse in Berkeley, California.
