Discussion
  • I just finished ten days at H3. I learned an amazing amount from nutrition and emotional eating regarding myself. Well worth the investment in time and money for your health. Brian is right! Peanut butter hummus is amazing! Most of the recipes are spot on delicious! He is an amazing young man!

    From Sandy
    July 4, 2013

  • sounds awesome! Where can I get the recipes for the peanut butter hummus and the apple muesli?

    Great Job Brian!!!

    From Amy
    July 10, 2013

  • Type in “hummus” in the search box and it will pop up for ya :) Amy… go ahead and email me at lmartin@hhhealth.com and I can get you the muesli recipe.

    From Lindsay
    July 15, 2013

  • Share your thoughts

H3′s Meal Plan from a Guest’s Perspective

sorbet 300x199 H3s Meal Plan from a Guests Perspective

Not only does today mark our 237th year as an independent country, but today marks the 4 month anniversary of one of our beloved guests, Brian G.  This makes for a special 4th of July, especially after numerous guests (including Brian) completed and conquered the local Firecracker 5k on the island this morning.  Four months ago today, Brian weighed in at 349 pounds.  Today, he is 85 lbs. lighter!!  His commitment to the meal plan and making the most out of his stay is something I admire as well as being a great model for any guests that gets an opportunity to talk with him.  I decided to ask Brian a few questions about H3’s meal plan and how it has helped him get to 261 lbs.  Enjoy reading J

Q1:   What 3 main things about H3’s meal plan make it so special?

  1.  “The variety, flavor and portion control.  All the food is so fresh and filling.  For the calories, you get more than what you think you would get.  What they can do with the vegetables and minimal salt is amazing.  They turn something boring into flavorful masterpieces.”

Q2:  What is your favorite breakfast, lunch and dinner at H3?

  1.  “For breakfast, the apple muesli… lunch is a tough one to answer…either the turkey burger or pita pizza.  For dinner, hands down the chicken cordon bleu.”

Q3:  How have the Chef’s Tables enhanced our dining experience?

  1. “I have lost 85 lbs. and have managed to attend every Chef’s Table offered.  It is great to see first-hand how gourmet meals can be healthy.  It shows I can enjoy a little cheese, wine and the finest ingredients—all in moderation.”
  2. b.      The picture above is from our Red, White and Blue sorbet—a mix of our strawberry, coconut and blackberry sorbets featured in our America By Three’s Chef’s Table. 

Q4:  Would you rather have the fresh salad bar (Wednesday’s lunch) with the peanut butter mousse as dessert or have our short ribs for Friday’s gourmet meal?

  1. He definitely struggled answering this one, but he made his final decision with “short ribs at gourmet night…I’d have it every night if I could.”

Q5:  What one piece of advice would you tell an incoming guest?

  1.  “Keep an open mind.  If you didn’t think you liked a particular food, such as fish, then leave that at the door.  You actually don’t need all the unnecessary fat and salt to have flavorful food.”

Q6:  What are 3 recipes you would make once you go home?

“Chicken parmesan, peanut butter hummus and the apple muesli.”

pixel H3s Meal Plan from a Guests Perspective

 

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