ANEU Kitchens, with a Bryn Mawr location, has launched a new GLP-1 meal plan aimed at meeting the nutritional needs of people using the weight-loss medication, writes Anne E. Hill for the Main Line Today.
Although the treatment has helped many improve both their appearance and overall health, users say they often struggle to reach recommended daily protein and fiber intake levels.
To address that need, ANEU Kitchens founder and CEO Meridith Coyle created a collection of resources and a flavorful menu plan that continues the company’s commitment to intentional, nutritionally driven cuisine.
“The world is moving in the direction of GLP-1 lifestyles and, being a company [that] has always put nutrition first, this was an obvious next step for our culinary team,” said Coyle, a certified integrative nutritionist, certified vegan chef, macrobiotic chef, and cookbook author.
The menu follows a three-day program, with each day including breakfast, lunch, and dinner, as well as fresh-pressed juice and a healthy sweet treat. Dishes featured in the $165 high-protein plan include blackened chicken and kale quiche, deconstructed turkey egg roll, and cedar plank salmon.
Read more about ANEU Kitchens in the Main Line Today.
