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Meet Your New Menu Selections

Our chefs have been busy, and the BistroMD tasting team is happy! That means new menu selections for you! Hot jump-start breakfasts; quick, get-to-the-good-stuff lunches; intriguing, international enticements for dinner! Meet a few of the delicious new dining sensations that await you:

Broccoli and Cheddar Cheese Frittata

Roasted Vegetable Frittata — In the Neapolitan countryside, Italian farmers get their quick, hot breakfast by throwing leftovers into a hot pan with beaten eggs and then popping the lot of it under a hot broiler—ta da! Frittata! It’s like a broiled omlette, or a quiche with no crust. However you want to describe it, it’s delicious! Often traditionally made with leftover pasta, a frittata can be eaten hot or cold, and thus, they make a packable lunch for many an Italian laborer. For Bistro’s lighter frittata, we leave the leftover pasta to the farmers, and give you a medley of fresh roasted vegetables and low-fat cheese in with the eggs, with a refreshing side of fruit. Fabulous and fulfilling!

Mixed Berry Crepe

Mixed Berry Crepe — It’s the sort of gourmet indulgence we usually save for weekends, or a special occasion holiday brunches—usually when someone else is cooking! That’s probably because there’s a delicate art to making crepes, the light, thin, eggy pancakes the French are proud to call their own. Crepes originated in the Brittany region of France, in the northwest of the country, where they are traditionally served with cider, but they are so widespread throughout the country now that some consider them the national dish. While Americans typically take their crepes as lightly sweet breakfast or dessert, the French consume far more crepes with savory fillings of meats, cheeses and vegetables. It takes a bit of practice to get the knack of making the crepes thin and flexible enough to wrap around a filling, but still thick enough to actually contain them! You just need a knack for enjoying a delightful start to your day, because with the convenience of your Bistro breakfast, there’s no need to wait for the weekend or a special occasion—you can enjoy this luscious meal before you head off for work! Our mixture of tangy-sweet berries nestled in a delicate, delicious crepe is enhanced by a light, sweetened fat-free cream cheese, and rounded out by fillets of Canadian-style bacon.

You’ll love what our creative chefs have done with the humble tortilla! Who knew it had such potential? Our chefs bring out its best in these new Bistro lunches:

Sirloin Burrito Plus Vegetarian Chili

Sirloin Burrito — It’s a little more traditional treatment of a tortilla with our Sirloin Burrito. Burritos are eaten throughout the U.S., Mexico, Central and South America, but what is a quesadilla in one place may be very different from a quesadilla elsewhere. In most of Mexico, cooked fillings are traditionally put on a base of corn tortilla or masa, and then grilled on a lightly oiled griddle. But the use of flour tortillas is widespread in northeastern Mexico, where the American Tex-Mex influence is prominent. But even at that, if you described your familiar quesadilla there, you’d probably be served what they call a sincronizada, a filled flour tortilla that could have virtually anything cooke

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