Whether you're looking to revamp your diet or are already on the clean-eating bandwagon, HG Sply Co. is making it a lot easier with their always-delicious, yet more macronutrient-conscious menu.
The movement was put in place after HG’s co-CEO, Sameer Patel, was diagnosed with lymphoma in 2024 and needed to eat as cleanly as possible.
“That inspired us to reimagine our menu so every dish could be a confident choice for anyone striving to fuel their body and soul,” Patel said. “HG now fully embodies our belief that food should fuel your life, not just fill you up.”
Patel and his culinary team partnered with nutrition students from Texas Women’s University, as well as vendors and ranchers to eventually update over 97% of the menu with “sustainably sourced, thoughtfully selected ingredients,” he said.
Slight changes in each menu item’s macronutrients were key to the overall upgrade, Patel said. For example, the Evolved Kale Caesar Salad now comes with house-made Yogurt Caesar (134 calories) instead of Caesar Dressing (378 calories), and uses coconut and avocado oil instead of canola oil.
“The original Kale Salad had 15 grams of protein, 53 grams of fat, 23 grams of carbs and was 609 calories,” Patel said. “The Evolved Kale Salad has 17 grams of protein, 24 grams of fat, 23 grams of carbs and is 366 calories.”
Other menu items retain their deliciousness while remaining low-calorie and high-taste. The Salmon Poke Tacos are only 96 calories per serving, yet come with sushi rice, chile mayo, carrots, green onion and cilantro. The Ahi Tuna Poke, an HG favorite, is 567 calories and is loaded with vegetables like cucumbers, green onions and kale. The Farmhouse Grilled Chicken Sandwich is made with hormone and antibiotic-free chicken and comes with tomatoes and mustard slaw.
The popular cocktail menu has evolved as well, as drinks now feature hand-squeezed juices, turbinado, raw honey and organic agave. There’s an Under 120 Calories section that includes two tequila drinks – the Purple Fizz and the Hibiscus Sunset – and an alcohol-free section with beet juice, a watermelon-coconut dink and the Pina Colorita, made up of coconut water, orange juice, pineapple, line and turbinado.
All of these steps, Patel said, showcases HG’s steadfast commitment to “intentional, nourishing and flavorful” dining experiences – not to mention a slew of choices that one could safely indulge in even while fighting a disease.
“My diagnosis was a complete shock," Patel said. “I was young, healthy, and thought I was doing everything right. HG Sply Co. has always had a health-conscious focus, and during treatment, it became my lifeline.”