Issuu

HEALTHY LIVING

Healthy Harvest

3 RECIPES TO TRY THIS FALL

COMMUNITY FITNESS ACTIVITIES

COPING WITH SEASONAL MOOD CHANGES THE YOGA LOFT’S RACHEL ABOTT

Registered dietitian Shanon Safi shares her tips for a high-protein diet, pg. 48

MISTER LEE'S NOODLES RISES FROM THE ASHES OCTOBER 2026

More birthdays. More memories. More reasons to get a mammogram. Once you turn 40, you’re ready for an annual mammogram. Choose Lehigh Valley Health Network, part of Jefferson Health, for your screenings, clinical expertise, and unwavering support close to home. Same Day/Next Day Care virtual appointments available. 888-402-LVHN | LVHN.org/mammo

WIND CREEK CASINO RESORT BETHLEHEM

MOUTH

ATERING

Go for the W. A new take on your Chop House favorites? W. Fresh flavors at Urban Table? W. A dining experience at the next level? W. Come discover the all-new menus at our restaurants. WindCreekBethlehem.com

GAMBLING PROBLEM? CALL 1-800-GAMBLER.

View new menus

Tuesday hosted by

presesnted by

in support of

DAY $20 ADVANCE DONATION OF$25EVENT

Advance reservations recommended.

For tickets and information, visit:

Subdividable New Hope Estate

37 Acres in Upper Bucks

58 Acre Equine Estate

Encompassing 56 acres of rolling terrain, the estate presents an unparalleled opportunity for the discerning investor, equestrian enthusiast, or those seeking a grand country retreat. Offered for $5,000,000

This stunning farm is the perfect family compound, weekend getaway or full-time estate. Houses, outbuildings & a converted barn present an unparalleled opportunity. Additional acreage available. Offered for $3,995,000

This luxe rural property on 58 acres features a restored stone farmhouse and state of the art equine facilities including a 5-stall barn, indoor arena and fenced pastures. Offered for $3,900,000

Prestigious Solebury Manor

Build to Suit

Weyhill Acreage

Custom built with top of the line finishes. High ceilings, abundant windows, elevator access to all floors, and two primary suites make this an ideal multigenerational home. Offered for $3,250,000

Reimagined in Saucon

This restored barn in Saucon is the embodiment of luxury. A 1st floor primary suite, finished lower level and backyard with creek & waterfall are among the distinctive features. Offered for $1,145,000

Like a blank canvas which begs for an artist’s dreams, these premier lots provide the setting for your ideal estate, custom crafted by builder Myron Haydt. Packages start at $3,495,000

Privacy & Elegance

This exceptional custom oasis is nestled on 1.25 acres. Outside, charming pathways lead to a patio, pergola-covered hot tub, firepit, and an enchanting English garden. Offered for $799,000

This dramatic 3.15 acre estate overlooks the Saucon Valley Country Club and is only a short walk or golf cart ride to the Weyhill Golf Course Clubhouse and amenities. Offered for $2,500,000

Parkland Farmhouse

This 1890’s farmhouse feels like a quiet step into another time, with the updated home opening to an inground pool surrounded by a paved deck, with a nearby wood pavilion. Offered for $725,000

CONTENTS ALISON CONKLIN PHOTOGRAPHY

OCTOBER

12 STYLE SCENE

Events | Benefits Galas | Parties

24 THIS MONTH’S PICKS What We’re Loving Right Now

27 TRENDING NOW

News, Notes & Quotes

33 ASK THE EXPERT

Seasonal Mood Changes

37 LIVING WELL WITH Rachel Abott

41 INSIGHT

Emmylou Diaz

44 5 THINGS

Community Fitness

48 BUILD A BETTER PLATE What to Eat in a Day

56 BEYOND THE MENU

Let’s Go Coffee Co.’s Gluten-Free Peanut Butter Chocolate Chip Cookies

58 INSIDE DISH

Mister Lee’s Noodles

64 EAT THIS

Pineapple Express Bowl

ON THE COVER

Registered dietitian Shanon Safi, photographed by Alison Conklin Mister Lee’s Noodles returns to Southside Bethlehem, pg. 58

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Thrive on your own terms.

You see and interact with the world differently. You may need support. At Good Shepherd’s new Autism and Neurodevelopmental Wellness Center, we get you. Traditional therapies blend with music, art, movement and more in a setting for all ages, designed just for you. Socializing is encouraged. Individuality is championed. Parents, caregivers and siblings have support and help navigating resources, too. Here, you can find a welcoming, inclusive space to be different together.

250 Cetronia Road, Suite 110, Allentown goodshepherdrehab.org/center

COMING FA L L 2 0 2 6

EDITOR’S LETTER

3 THINGS

BTS of our dietitian feature

P R O S T O C K-S T U D I O / A D O B E S T O C K

our publisher, Pam Deller, is looking forward to this month! pdeller@lehighvalleystyle.com

Carrying on with our healthy living theme, we talk to Dr. Adila Cosgrove about how to deal with seasonal mood changes on pg. 33, and we catch up with Rachel Abott of The Yoga Loft and Oasis to learn about her wellness habits on pg. 37. Looking for community-based fitness activities that won’t break the bank? Whip yourself into shape with our suggestions on pg. 44. And treat yourself to a gluten-free dessert with a delicious recipe for a peanut butter chocolate chip cookie from Let’s Go Coffee Co. on pg. 56. All this and so much more in our October edition of Lehigh Valley Style.

Healthfully yours,

ANGELA VENNEMANN editor@lehighvalleystyle.com lvstyleangela

6 O C T O B E R 2 0 2 6 : L E H I G H VA L L E Y S T Y L E . C O M

Exploring new healthy recipes.

Ramen at Mister Lee’s!

ALISON CONKLIN PHOTOGRAPHY

Color me clueless when it comes to nutrition. I know what I like (spoiler alert: it’s carbs), but I know my diet’s not balanced. And with so many diet buzzwords out there—high-protein this, plant-based that—I’m hopelessly lost when it comes to what I should be putting in my body. Thank goodness for registered dietitians—we’re speaking to three of them for this month’s feature about what to eat in a day. Whether you’re looking for a diet full of protein, loaded with fiber or veggie-friendly, these pros have the answers about what to eat and why. Check out pg. 48 for more info, sample meal plans and delicious recipes.

ALISON CONKLIN PHOTOGRAPHY

Fix Me a Plate

Finding a new spot for fitness.

STAFF SPEAKS

What’s your favorite healthy snack?

V O LU M E 2 6 , I S S U E 1 0

President/CEO Paul Prass

My go-to is always whole-grain crackers with hummus or plain Greek yogurt! A piece of whole-wheat toast topped with avocado and a little kosher salt.

Vice President/COO Lisa Prass Publisher Pamela Deller Managing Editor Angela Vennemann Digital Strategy Director Brianna Berner Production Coordinator Eleanor Anderson

I love deli-sliced, cold-smoked salmon!

Graphic Designers Eleanor Anderson, Thomas Körp, Elaine Wyborski Marketing & Events Coordinator Jaiden Vazquez Marketing Advisors Denise Lichty, Emily Markovich, Pam Taylor

Air-popped popcorn.

My favorite healthy snack is Greek yogurt with berries and a handful of mixed nuts.

Contributing Writers Alison Conklin, Susan Gottshall, Heather Mayer Irvine, Amy Unger, Daisy Willis Contributing Photographers Marco Calderon, Alison Conklin

I’m obsessed with vanilla Greek yogurt, cottage cheese, chia seeds… and whatever else I decide to throw in. It’s so good and fixes my mom brain immediately!

I love eating chicken salad with crackers!

I recently rediscovered sunflower seeds: 3 g. of fiber, 6 g. of protein and 70 percent of a day’s worth of vitamin E in one serving! Plus a little salt… crunch away and smile.

Proofreader Lori McLaughlin Accounting Jobelle Aleño, Leza Ovten

In partnership with:

8 O C T O B E R 2 0 2 6 : L E H I G H VA L L E Y S T Y L E . C O M

Lehigh Valley Style (ISSN 1540-0867) is published monthly by IDP Publications, 3245 Freemansburg Ave., Palmer, PA 18045-7118. Annual subscriptions are $19.95 (Canadian and foreign one year rate is $40, U.S. funds only). Single copy price $3.95. Postage paid at Easton, PA 18045 and additional mailing offices. POSTMASTER: send address changes to Lehigh Valley Style, P.O. Box 293142, Kettering, OH, 45429. For subscription services, call 1.800.896.1392 All contents copyright © 2026 Lehigh Valley Style. Nothing contained herein may be reproduced in whole or in part without the expressed written consent of the publisher. The publisher disclaims all responsibility for omissions or errors. Lehigh Valley Style and its owners are not liable for claims made by any advertisers or any inaccuracies or intentional copyright infringements. All rights reserved. This magazine welcomes, but cannot be responsible for, unsolicited manuscripts, contributions or photographs. Unsolicited materials cannot be returned unless accompanied by a self-addressed, stamped envelope. Printed in USA.

MAKING THE MAGAZINE

FALL INTO

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✓ Faster connections for work, ALISON CONKLIN PHOTOGRAPHY

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Keep Your Money Out of Danger SUSAN GOTTSHALL Contributing Writer

I counted myself lucky to have the opportunity to experience the flavors so vibrant in all of Mister Lee’s Noodles’ dishes. And then to sit across a table from Chef Lee Chizmar and talk about his perspectives on food and hospitality… well, a job doesn’t get much better than that.

Jeffrey J. Febbo, CFP ® Paul J. Febbo, CFP ®

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L E H I G H VA L L E Y S T Y L E . C O M : O C T O B E R 2 0 2 6

November 12, 2026 5:30 - 9:00 p.m. Vault 634 | Allentown, Pennsylvania Join us for an elegant evening of intrigue and help unlock a future without cancer.

Mystery-Themed | Cocktail Attire 300 Community Leaders Expected

One Vision: End cancer as we know it, for everyone.

Scan to secure your spot and help Unlock Hope! Questions? Contact taylor.kosak@cancer.org | Info and Tickets: lehighvalley.ascgala.org

STYLE SCENE 1

PHOTOGRAPHY BY VLAD IMAGE STUDIO

Best of the Lehigh Valley Party Located at Centennial Catering & Conference Center

Lehigh Valley Style hosted its 2026 Best of the Lehigh Valley Party on Thursday, July 16 at Centennial Catering & Conference Center. Guests enjoyed sampling winning bites and sips from 19 Best of the Lehigh Valley winning restaurants, dancing to live entertainment from DJ Brad Scott and The Weekenders, and posing for a variety of photo ops made possible by Blueprint Creations and La Fleur Photobooth.

12 O C T O B E R 2 0 2 6 : L E H I G H VA L L E Y S T Y L E . C O M

CHECK OUT THE

2026 BEST OF THE LEHIGH VALLEY PARTY

VIDEO RECAP

by Countess Communications

L E H I G H VA L L E Y S T Y L E . C O M : O C T O B E R 2 0 2 6

STYLE SCENE PHOTOGRAPHY BY VLAD IMAGE STUDIO

Best of the Lehigh Valley Party Located at Centennial Catering & Conference Center

1 | Yendira Rosario and Edgar Mendez 2 | Traci Jones and Michelle Jones 3 | Taylor and Ricoh Couvertier 4 | Tara and Tony Markovich 5 | Maddie Falcone, Abby Silfies, Kristine Ortiz, Elaine Zelker and Lauryn Graves 6 | Coleman Nichelson, Tara Nichelson and Rachel Sledjeski 7 | Jessica Leckrone, Amanda Ciocci, Katie Iacocca and Chelsea Evans 8 | Fernando and Angela Torres, Ava Janny and Steve Sankari 9 | Sumer Moreau and Alex Smith 10 | Rob Pauloski and Kelli Hertzog 11 | Rebekah Doyle and Andrew DiBiaso 12 | Marcie and Shann Reeder 13 | Makenzy Carter, Ava Bender, Kyla George, Katrina Rosario and Chelsea Odom 14 | Miriam Frey, Gabby Edwards and Hailey Jaramillo

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EXCEPTIONALLY PRESENTED. ExceptionallySold ExceptionallySold.. SPECIALIZING IN THE TOP 20% OF THE LEHIGH VALLEY AND UPPER BUCKS COUNTY HOME MARKETS LOT FOR SALE

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Privacy, Refinedment & Resort Style Living Bethlehem Twp

Prestigious Weyhill Woods Upper Saucon Twp

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1970 CARRIAGE KNOLL DRIVE • $799,000

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THINKING ABOUT A MOVE? CALL THE REBECCA FRANCIS TEAM TODAY. WHERE PRESENTATION IS ART, PRICING IS PRECISE, AND REACH IS GLOBAL.

direct 484.280.6212 office 610.282.4444

REBECCAFRANCISREALTORS.com ©BHH Affiliates, LLC. An independently operated subsidiary of HomeServices of America, Inc., a Berkshire Hathaway affiliate, and a franchisee of BHH Affiliates, LLC. Berkshire Hathaway HomeServices and the Berkshire Hathaway HomeServices symbol are registered service marks of HomeServices of America, Inc.® Equal Housing Opportunity. Information not verified or guaranteed. If your home is currently listed with a Broker, this is not intended as a solicitation.

STYLE SCENE PHOTOGRAPHY BY VLAD IMAGE STUDIO

Best of the Lehigh Valley Party Located at Centennial Catering & Conference Center

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GIG WiFi

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1.800.4.ASTOUND | astound.com *Internet speeds vary, not guaranteed. Certain equipment may be req’d. See astound.com for details. Modem req’d. No contracts. Subject to availability. Ltd-time offer; subj. to change. Price for life on Gig+ internet service. Excludes taxes, surcharges, & fees. Offer subj. to change. For details visit astound.com/fees. Monthly price reflects autopay & e-bill discount: $10/mo w/ bank acct autopay or $5/mo w/ credit/debit card autopay. Valid email & enrollment required. Discount applied within 3 bill cycles & ends if autopay or e‑bill is canceled, svcs change, or account isn’t in good standing. Std. WiFi included. Whole Home WiFi included w/ 2 Gig+ svc; $10/mo for lower speeds or add’l devices. Regular rates apply after promotion ends. Offer valid for new res. customers or former customers in good standing w/out Astound svc in past 60 days. Add’l svcs, equip, premiums & tiers extra & subject to add’l charge & reg. increases. $14.99 one‑time activation fee (plus install) applies & may change. Taxes & surcharges extra & subj. to change. Cust. responsible for any accrued charges. Subj. to credit check. Not all svcs/speeds avail. in all areas. All svcs are governed by Astound Customer Terms & Conditions found at astound.com/policies‑disclaimers. © 2026 Radiate HoldCo, LLC d/b/a Astound Broadband. All rights reserved. AST308

STYLE SCENE PHOTOGRAPHY BY VLAD IMAGE STUDIO

Best of the Lehigh Valley Party Located at Centennial Catering & Conference Center

18 O C T O B E R 2 0 2 6 : L E H I G H VA L L E Y S T Y L E . C O M

STYLE SCENE PHOTOGRAPHY BY VLAD IMAGE STUDIO

Best of the Lehigh Valley Party Located at Centennial Catering & Conference Center

20 O C T O B E R 2 0 2 6 : L E H I G H VA L L E Y S T Y L E . C O M

WELCOME TO THE FUTURE OF YOUR HOME

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L E H I G H VA L L E Y S T Y L E . C O M : O C T O B E R 2 0 2 6

THIS MONTH’S PICKS

COURTESY OF SIP + DIP

P H O T O G R A P H Y B Y G R A C E S AY L O R

PHOTOGRAPHY BY KEN DUH

FASHION FINDS Prost!

Sip + Dip

Support your sweet tooth and a woman-owned business at Sip + Dip, featuring customizable acai bowls, specialty drinks, coffee, ice cream, waffles, crepes and creative desserts, all in one place. sipndipwhitehallpa.com

For Y2K, ’90s, Euro and J-fashion looks that won’t break the bank, make a beeline for Bittersweet Vintage on Easton’s Ferry Street. They offer carefully curated vintage pieces that are retro and sizeinclusive for every fashionista.

bittersweetvntg COURTESY OF HOME TOWN SPARK

Strike up the oompah band— it’s time for Oktoberfest at SteelStacks. Two weekends (Oct. 2–4 and Oct. 9–11) will be packed with fun featuring beer, music, games and, yes, wiener dog races.

artsquest.org/oktoberfest

Make It Spark-le

Beloved permanent jewelry vendor Hometown Spark is known for their Slatington location and pop-ups around the Valley, but they’re now putting down roots at the Lehigh Valley Mall. Check out their newest location on Saturdays and Sundays for chains, charms and more.

COURTESY OF SUNNY MOON SCONERY

hometownspark.com

PAMPERED PETS

New Location

Once a staple at the Slatington Farmers Market, Sunny Moon Sconery is now settling into a larger space with their new Fountain Hill location. Pick up a sweet or savory scone and pair it with a house blend created by Monocacy Coffee or herbal tea from Katydid Hill Farm. sunny.moon.sconery

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Paws & Claws Boutique has you covered when it comes to pet care. Shop their boutique for premium food, toys, treats and accessories, and bring your furry friend along—they offer professional dog and cat grooming.

pawsclawsboutique.com

C O U R T E S Y O F P AW S & C L AW S B O U T I Q U E

The Lehigh Valley’s Premier Estate Collection

We’re Deliberately Picky, So You Don’t Have to Be 53 E. LEHIGH ST., BETHLEHEM | (610) 866-4557 westgatejewelerspa.com

Take care of you, too. Between busy schedules, school routines, work demands, and the upcoming holiday season, it’s easy to put yourself last.

This fall, make your mental health a priority. At Evans Counseling Services, we offer therapy and somatic practices for: Anxiety • Depression • Stress & Burnout Couples & Families • Trauma • Life Transitions Take the first step towards a healthier you. Call today to schedule an appointment:

Evans Counseling Services 124 S. Main St., Coopersburg 610.282.5735 evanscounselingservices.com

BEAUTY the BEGINS atsurface

MSI CALACATTA CASTANA® QUARTZ

Timeless counterops for inspired spaces. Your kitchen is the heart of your home. Make it a place you love to be with help from the area’s leading fabricator of natural stone, quartz, porcelain and solid surface countertops for residential and commercial use. SHOWROOM BY APPOINTMENT

26 O C T O B E R 2 0 2 6 : L E H I G H VA L L E Y S T Y L E . C O M

610.266.3121 easternsurfaces.com

TRENDING NOW C O U R T E S Y O F S O O K A I R WAY S

THE GULLY KITCHEN

INDIAN STREET FOOD IN BETHLEHEM

A unique twist on Indian food has landed on Bethlehem’s Southside. The Gully Kitchen, specializing in Indian street food, offers a vibrant take on the cuisine with broad appeal. “The Gully Kitchen was born from a passion for Indian street food and a desire to make those bold, authentic flavors accessible to everyone,” says owner Tushar Paul. “We wanted to create a modern, welcoming space where people could experience the energy and taste of the streets of India in a fresh way.” The Gully Kitchen (gully is the Hindi word for street) steers clear of traditional sitdown dishes and takes a more casual approach. “Our menu features items like kathi rolls, bowls, Bombay sandwiches and other street-inspired favorites, all made with authentic flavors and presented in a modern, fast-casual format,” Paul says. The concept has been a hit from the start. “From day one, the Southside Bethlehem community has welcomed us with incredible support and enthusiasm,” Paul says. “We've received so much love from our guests, and it's been amazing to see the excitement and positive response to what we're bringing. We're grateful to be part of such a vibrant and welcoming neighborhood.”

203 E. 3rd St., Bethlehem | 718.747.4239 | thegullykitchen.com the.gully.kitchen

SOOK AIRWAYS

AROI MANGO TAKES FLIGHT

If anyone loves a journey, it’s George Awad. After a backpacking trip that took him through Thailand and Laos, he fell in love with mango sticky rice and brought that experience back home to the Lehigh Valley. With the support of Jay’s Local in Allentown, Awad launched Aroi Mango, which has been a popular mainstay as a pop-up at markets and events. Now the journey continues, with a food truck—er, plane. A repurposed airplane fuselage, fabricated with all the fittings of a food truck, is the new home for Awad’s business, now rebranded as Sook Airways. “Sook is a bridge between two cultures that are important to me,” Awad says. “I’m Arab, and souk means market or bazaar in Arabic, while suk means happiness in Thai, which connects directly to our Thaiinspired food.” Customers can still get their favorite sticky rice and milk teas at Sook Airways, and a new addition to the menu is smoothies, powered by you—hop on a stationary bicycle outside the plane to blend your smoothie to perfection. Awad notes that this latest step in his journey represents growth: “Sook Airways is a broader brand inspired by travel, adventure and trying something outside your comfort zone.”

610.314.7144 | sookairways.com |

sookairways

THE RAIL YARD

TRIPLE SUN SPIRITS’ REFRESHED TASTING ROOM

Ten years ago, Kris Kwant founded Triple Sun Spirits in Emmaus as a boutique distillery focused on small-batch spirits, available to sample in a modest tasting room. As demand grew and the distillery’s product lines expanded, Kwant, along with co-owners Robert Johnson and Dave McAdoo, noticed an opportunity. “We saw a clear opening for an event- and entertainment-driven destination in Emmaus,” the trio says. “Rather than offering a strictly spirit-forward sales experience, we wanted to build something centered entirely around atmosphere and an immersive experience.” Their answer to this is The Rail Yard, a reimagining of their Emmaus space. Guests can enjoy a dining room, featuring Texas-Asian fusion comfort food; a game room with multiple TVs, pool tables, pinball machines and arcade games; an outdoor beer garden; and a speakeasy-inspired tasting lounge that showcases Triple Sun Spirits and their newest premium spirit, Reilly’s Rebellion. The owners are committed to keeping things local, offering beer from Lost Tavern Brewing, cider from Five Maidens Cider Company and other Pennsylvania-made beers and spirits. Check The Rail Yard’s calendar for special events including live music and Brain Freeze Trivia every Thursday night, or host your own private event in a space that’s perfect for intimate gatherings.

518 Bank St., Emmaus | 610.984.2735 | thebankstrailyard.com L E H I G H VA L L E Y S T Y L E . C O M : O C T O B E R 2 0 2 6

TRENDING NOW C O U R T E S Y O F R A R E F I N D R E N TA L S

RARE FIND RENTALS

PARTY PROS SPECIALIZING IN MEMORIES

You’re hosting an event—a wedding, a graduation, any type of celebration—and you need something that is really going to wow your guests. Who do you call? Rare Find Rentals, of course. Co-owners Leah Tierney and Ray Baldwin knew they wanted to build a creative concept in the event industry, marrying Baldwin’s fix-it talents with Tierney’s media and customer service skills. Launched in June of this year, Rare Find Rentals livens up any party with The Flash Wagon, a restored 1978 Serro Scotty Hilander camper that serves as both a photo booth and a unique piece of party decor. “Guests step inside, pose and leave with printed photo strips,” Tierney says. “Each rental can be personalized with custom photo-strip designs, props, backdrops, digital galleries, keepsake guest books and other details.” For spaces that can’t accommodate the trailer, a standalone photo booth is available as well. Hosts can also opt for The Little Watercolor Studio, offering hand-painted portraits done during the event that serve as a one-of-a-kind keepsake. “We want to create something memorable that brings people together, gives guests permission to let loose and have fun and leaves them with a keepsake and a story to take home,” Tierney says.

PHOTO COURTESY DON JUAN MEX GRILL

rare_find_rentals

PHOTO COURTESY McCOOLE’S

VISIT THESE LEHIGH VALLEY BUSINESSES TO EAT & DRINK LOCAL

201.736.9982 | rare-find-rentals.com |

McCOOLE’S ATREDTHELIONHISTORIC INN

DON JUAN MEX GRILL

Join us Wednesday through Sunday for a delicious meal and time with family and friends. With the holidays approaching, now is the perfect time to start planning your holiday parties and gatherings with us! Reservations can be made online or by calling 215.538.1776.

Don Juan pulls inspiration from Latin kitchens across many countries, with everything made fresh to order. With four locations throughout the Lehigh Valley, plus a food truck, Don Juan is locally owned and proudly staffed by members of the community.

4 S. Main St., Quakertown | 215.538.1776 | mccoolesredlioninn.com

1328 Chesnut St., Emmaus | 610.421.8114 | donjuanmexgrill.com

MCCOOLESREDLIONINN

28 O C T O B E R 2 0 2 6 : L E H I G H VA L L E Y S T Y L E . C O M

DONJUANMEXGRILL

TRENDING NOW C O U R T E S Y O F R E P E AT E R C O F F E E

REPEATER COFFEE

VINTAGE AND CAFFEINE IN ONE STOP

Unique combinations are what Repeater Coffee is all about. As customers approach the counter to order a specialty coffee or inventive matcha, they’ll notice shelves and racks of carefully curated vintage and antique items, from clothing to decor. The new Easton shop, launched this summer by Casey Leo Yoon and Joe Duane, is unlike anything in the Valley, making it a must-go for lovers of caffeine and vintage finds. “We both come from the food and beverage industry and are deeply inspired by the cafe culture of Asia,” Yoon and Duane say. Their menu features the standard coffees and lattes, brewed with Rival Bros coffee from Philadelphia, but it also has unique Asian teas—matchas, hojicha, jasmine and chai— showcased in their seasonal specialty drinks. “Our Matcha Colada has been a crowd favorite since day one, made up of coconut water, house-made pineapple syrup and a matcha coconut cream cloud,” the pair says. Vintage offerings are sourced with care and inventory changes weekly, meaning there’s always something new to find. Yoon and Duane say they stock “anything that has a good fade, repairs, mends, patches or signs that it was well-loved and meant to last.”

13 S. 2nd St., Easton |

repeatercoffee

A Historic Setting for Inspired Meetings

Our 5,000-square-foot Executive Conference Center offers state-of-the-art meeting space, breakout rooms, catering, and hotel amenities just steps away. Perfect for corporate retreats, conferences, and workshops. 5,000 square feet of meeting space Six meeting rooms State of the art AV equipment Dedicated complimentary fiber optic Wi-Fi Confidential and private settings Day and overnight meeting packages

531 Main Street, Historic Bethlehem, PA 18018 610-625-5000 HotelBethlehem.com Executive Conference Center

America’s #1 Best Historic Hotel & #1 Best Main Street L E H I G H VA L L E Y S T Y L E . C O M : O C T O B E R 2 0 2 6

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Let’s Get Social!

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SEASONAL MOOD CHANGES BY DAISY WILLIS | PHOTOGRAPHY BY MARCO CALDERON

ASK THE EXPERT Dr. Adila Cosgrove FOUNDER, ANWARI COUNSELING SERVICES

As summer turns to fall, some folks see the proliferation of pumpkin spice as a heartbreaking sign of the slide toward short days and long, cold nights. If you’re wondering how you can stand another wet, dark Pennsylvania winter, read on. Dr. Adila Cosgrove, founder of Anwari Counseling Services, advises on noticing, planning for and thriving through seasonal mood changes.

FUN’S OVER “At my practice,” Cosgrove says, “it’s slower in the summertime, and then starts to get so booked in September.” Clients cancel their summer appointments in favor of having fun in good weather. With all that light and warmth to motivate us, we spend a lot more time active outside and frolicking from picnic to barbecue to ball game with friends—lots of healthy activities that boost our moods! “Then as the days get shorter,” Cosgrove commiserates, “it feels like we’re being robbed. All these positives are shrinking away.” Outdoor events and activities that kept us afloat in the summer are shuttered. The sun abandons us to a brutal commute by 4 p.m. and we feel instinctively that the day is over. “I want people to think of sunlight as a way of the brain’s natural reset,” Cosgrove says. Even though we still technically have that time to socialize, the world feels less welcoming and we can slip into hibernating habits, reaching out less and becoming isolated. L E H I G H VA L L E Y S T Y L E . C O M : O C T O B E R 2 0 2 6

ASK THE EXPERT While many can not love winter but still adjust, looking forward to baking cookies on a snowy day, others find themselves overtaken by dread and dreariness. But is it seasonal affective disorder? “When it’s starting to show up as depression,” Cosgrove says, “feeling hopeless, helpless, losing concentration, it can be diagnosed as SAD.”

SANCTUARY IN STRUCTURE Anticipating a change in mood before it’s fully autumn is her best defense. “If you know that you struggle with the changing season,” Cosgrove says, “continue with the patterns, the structure and the routine you have in summer. Whenever you usually go to the gym, keep going.” Defy the shortening of the day! Keep attending book club even though it’s no longer cute outside when you do. Set yourself up with a hot fitness class that will get you out of the house and blast you with endorphins in a tropical atmosphere. As fall starts to kick in, it’s a great time to build habits into your days to protect your mood. Make plans with friends and make sure that you have something to look forward to regularly throughout the darker months. Lay yourself a lifeline to carry you through.

SUMMER BUMMER More rarely, it’s also possible to experience SAD when summer’s coming. “It’s not fully understood,” Cosgrove says, “but longer daylight, heat and humidity can make it harder to sleep and affect mood.” Insane heat waves, anyone? For introverts especially, summer is a time to be savagely invited to a thousand sweaty gatherings. And anyone can suffer an elevated overwhelm of expectations in summer when social media is swarmed with imagery of glamorous fun. The pressure to do more, spend more and see more people on top of the change in environment can be hard.

THINK AGAIN Whether it’s the summer or winter that affects you, Cosgrove’s tried-and-true cognitive behavioral therapy (CBT) approach can be beneficial. As she points out, “Thoughts convert to feelings, which

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TALK IT OUT Talk therapy is a great way to address SAD symptoms, whether they’re debilitating or just a drag. “There’s still so much stigma in 2026 about mental health,” Cosgrove laments. “People think it needs to be really bad to start seeing a therapist.” You don’t need to be crashing out to benefit from some maintenance. Why not make life easier and more enjoyable? Start shopping around in September before counselors get slammed for winter; you can even make an appointment a few months in advance so it’s there in January when you might need it. Cost can be a real concern, and Cosgrove stresses that there are pro bono and sliding-scale options out there. If talk therapy isn’t enough, sun lamps can complement, giving your brain the sunshine signal to boost your mood, or medication might be part of the plan. It’s important to think of exploring mental health care as an investment in yourself, and not a sign of failure.

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convert to actions.” Catching your thoughts and the narratives that you spin to yourself is crucial to reframing your circumstances and rerouting your day. “If you wake up to snow outside your window and think, This day is ruined,” she says, that thought can deflate motivation and lead to canceling plans with a friend. To rationalize cognitive distortions, Cosgrove often advises clients to write down negative thoughts and take them to court: What evidence do you have that your day will be ruined?

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LIVING WELL WITH

Rachel Abott

OWNER & DIRECTOR, THE YOGA LOFT; FOUNDER, OASIS PHOTOGRAPHY BY MARCO CALDERON

If anyone has her finger on the pulse of wellness practices, it’s Rachel Abott. She’s been practicing yoga for fifteen years and is now the owner of Bethlehem’s The Yoga Loft, which is celebrating its twentieth anniversary this year. Abott, a certified holistic wellness coach, has also launched Oasis, a community wellness space that focuses on all aspects of well-being. She shares with Lehigh Valley Style her journey and what wellness means to her.

Tell us about your background in yoga and wellness! I started practicing yoga consistently in 2011 out of pure curiosity, and what kept me coming back was how I felt afterward—mentally as much as physically. I did my teacher training at The Yoga Loft and have been teaching for over a decade now. I also spent nine months in Bali, where I became certified as a holistic wellness coach and studied nutrition, stress relief practices and how to help people move toward the life they want. That time really reshaped how I think about well-being: not as separate practices, but one integrated whole. About two years ago, I started strength training, which has been the cherry on top of it all in helping me feel strong, confident and energetic,

transforming my yoga practice as well. That integrated view is the vision behind Oasis: a space where movement, rest and community live under one roof. What types of classes do you teach? I teach yoga flow classes, where we sync breath with movement and find some mental quiet by getting out of our heads and into our bodies. I love building creative sequences that surprise people with how much they’re actually capable of, and using breath as the tool for letting go of stress and anxiety. I also teach Build classes at Oasis, which use yoga shapes and movements with added weight, repetition or tension to develop functional strength and stability. Build came directly out of my own strength training—I wanted a class that

bridged the two things that have changed the most for me. The Yoga Loft just celebrated its twentieth anniversary. What does it mean to be part of the Valley’s wellness community for so long? I'm honored to carry the Yoga Loft legacy forward. Twenty years is a long time for any small business, and I don't take lightly what it means to be stewarding it now. I have an incredible team behind me, and it's our students who give the space its life. So many wellness trends have come and gone over the past twenty years. The fact that we're still here—and still growing— tells you how much the practice itself holds up. You don't need anything fancy or flashy. Just consistent practice with good guidance. L E H I G H VA L L E Y S T Y L E . C O M : O C T O B E R 2 0 2 6

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LIVING WELL WITH Tell us about Oasis—what do you offer there? Oasis is our space to expand beyond yoga and explore what it means to live a holistic lifestyle. We offer yoga classes alongside strength training, mobility, meditation, tai chi and nutritional guidance. We're also actively looking to bring practitioners into the space—mental health counseling, functional medicine, bodywork—so if you're doing that kind of work in the Valley, I'd love to hear from you. But Oasis is also meant to be a place you can simply be. With the tea bar, healthy bites and lounge area, it works as a third space—somewhere to relax, connect and pause. That's rarer than it should be. Why do you think community is so important when it comes to personal wellness? To be truly well, community isn't optional. We aren't meant to grow in seclusion. Two of my most consistent students in my Friday Build class show up on the hard days because they know the other one would ask where they were. When you're surrounded by people working toward a similar kind of life, you show up on the days you'd otherwise talk yourself out of it. We laugh together, we work together, we get stronger together. Plus, it's so much more fun. Tell us about your morning routine—is there something you simply cannot start your day without? My smoothie! I am historically not a morning person, but a few years ago I started working with a nutritionist (who is now seeing clients at Oasis) and I start every day with a smoothie built around protein, healthy fats and fiber. It carries me to lunch without the mid-morning crash, which for someone who used to call a slice of bread “breakfast” still feels like a small win. What about your evening routine? As a mom of two young girls, my evenings are less predictable, but I try to take time to decompress, even if it’s just five minutes. Nothing elaborate: sitting on the couch, reading, catching up with my husband. Going straight from work to mom duties to bed leaves me stressed and depleted the next day, so that small pause makes a big difference. I also try to be in

bed before 10 p.m.—sleep is one of the most underrated parts of anyone’s wellness routine. What’s something you love to indulge in? We all have our indulgences, and any “wellness expert” who claims otherwise is lying. Mine is a little treat before bed, usually something salty and crunchy. Is it the most nutritious choice? No. But joy matters too, and if you try to be perfect with food and cut out everything that isn't healthy, you're very likely to fail. What’s your favorite meal to make at home? I'm constantly trying new recipes, but a current favorite is stovetop tilapia with a sauce of garlic, fresh lemon juice and coconut milk. It's close to a dish we ate all the time in Bali. I serve it over rice with broccoli on the side—it's nutritious, but it feels like comfort food, and the kids actually ask for it. Do you have a personal mantra you’d like to share? “My well-being is a priority.” A lot of women—especially moms—put everyone else first and then wonder why they're run down, sleeping badly and stressed to the gills. I've been there. Taking care of myself makes me a better mom, a better wife and a better business owner.

theyogaloftofbethlehem.com | jointheoasis.com L E H I G H VA L L E Y S T Y L E . C O M : O C T O B E R 2 0 2 6

PHOTO COURTESY MODERN DESIGN SALON

PHOTO COURTESY GROSS McGINLEY

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JC AGENTIS PHOTOGRAPHY

PHOTO COURTESY GROSS McGINLEY

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INSIGHT

Emmylou Diaz FILMMAKER, PRODUCER AND WRITER BY AMY UNGER | PHOTOGRAPHY BY ALISON CONKLIN

Emmylou Diaz is a writer, producer and director who lives in Los Angeles. She’s steadily building a career in the entertainment industry, with more than a decade of experience working on wellknown network television and streaming shows like Jane the Virgin, Station 19 and the Charmed reboot. But ’90s theater kids of the Lehigh Valley may remember her not as someone toiling away behind the scenes or behind the camera, but rather as someone who could be found most frequently in the spotlight. School plays, community theater, dance, music; she did it all. “I was just always a performer,” Diaz says. She didn’t need to be coaxed out on the stage; rather, it was a natural fit for a spirited little girl. Or so the story goes. She’s too young to remember, but her family has helped her fill in the blanks. “I was a really rambunctious child and had a lot of energy, and so my nursery school teacher told my parents, ‘You need to get her into a drama class because she’s got a lot of energy and we want to channel that.’” Luckily, the region had a number of performance programs and venues for a young, budding thespian, like MunOpCo Music Theatre, the Civic Theatre of Allentown, The Pennsylvania Playhouse, Touchstone Theatre and a summer program at Muhlenberg College. Diaz was involved with all of them. “I have so many wonderful memories,” she says.

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But growing up in the Lehigh Valley of the 1980s and ’90s was not without its challenges for a Latinx child. Diaz’s parents, Arinda and Alvaro, were natives of Colombia who met there and later married in New York City, where Emmylou and her sister, Maribel, were born. The family moved to Pennsylvania when Emmylou was three years old and eventually settled outside Allentown in South Whitehall Township. Diaz says while hers wasn’t the only minority family in her neighborhood or schools, they were few and far between. “There was a lot of bullying. When you’re different, and people use that difference to bully you, it’s just heartbreaking for a kid.” She can recall feeling at times that she didn’t belong. As she got older, performance became an invaluable creative outlet. So, too, did writing—something else that came easily to her. “English was always my favorite subject,” Diaz says. “I was the editor-in-chief of the school newspaper in high school. I just didn’t put it together that my love for the arts and performing and my talent for writing and my love of writing could actually be a career. When I saw movies and TV, and I saw the actors, I just assumed, Oh, those are the people who do the thing.” It’s not surprising, then, that she would decide to study acting in college. Following her graduation from Parkland High School in 1997, she moved on to Williams College in Massachusetts, earning a BA in English and theater, and then to Harvard University’s American Repertory Theater (A.R.T.) Institute, where she secured an MFA in acting. After that, it was off to the West Coast and to that place that has beckoned legions of acting hopefuls for more than a century: Los Angeles, California. But it didn’t take Diaz long to figure out that Hollywood wasn’t a good fit for her skill set. “At that time, I was an East Coasttrained, classical, regional theater actor,” she says. “That’s a very different life than an aspiring film and TV actor in LA. It’s just different, and it just wasn’t for me.” Correction: Hollywood wasn’t a good fit for one of her skill sets. She was still, at her core, a writer. “I thought, I know I’m a storyteller,” Diaz says. “I have this passion for drama, performance, all of that. Let me teach myself how to write screenplays and see if I’m good at it.”

Spoiler alert: She was. But writers looking for their big break in LA are probably just as common as actors hoping to be discovered by a big-name director while strolling down Hollywood Boulevard. With no experience yet to her credit, how would she stand out from the rest of the pack? While working as an assistant in development and talent management (and also waitressing a lot, she adds), a friend put in a good word for Diaz to a showrunner who needed an assistant on a pilot. Diaz got the job, but in the end, the pilot wasn’t picked up. “However, one of the writers on that pilot had another pilot that same year called Jane the Virgin, and she hired me as the writer’s assistant,” Diaz says. She ended up co-writing two scripts for the premiere season, which bowed in 2014 on the CW, and then was promoted to staff writer for season two. That’s when, Diaz says, her TV career officially took off. “When I look back and connect the dots, it all sort of makes sense. This theater kid who loves to be in the rehearsal room telling stories. That’s what the writers’ room is—just hanging out with cool people, telling stories all day.” She would be a presence in many writers’ rooms in the years that followed, crafting scripts for shows like Girlfriends’ Guide to Divorce, the 2018 reboot of Charmed, Station 19 and Monarch. All the while, she was learning how to produce and direct, the latter of which Diaz described as a joy to learn, as well as a work in progress. “I know I’m on the right track because there’s so much I don’t know. But I’m excited to learn, and I’m not daunted by what I don’t know. I just want to know more and more and more, and meet more people and work on more projects.” It was directing that brought Diaz back to the Lehigh Valley earlier this year. She was named Best Director for her short A Peculiar Morning at the 2026 Allentown Film Festival. “It was very meaningful to attend that festival and meet local cinephiles and filmmakers from the area,” Diaz says. Of course, Diaz doesn’t need a work incentive to be wooed back to her old stomping grounds. She still has family members who live in the area, and she visits whenever she can. She says she’s surprised and gladdened by the region’s

I know I’m on the right track because there’s so much I don’t know. But I’m excited to learn...

evolution since her childhood: “It’s just amazing. It really warms my heart to see that it’s become a very diverse place, which I think is beautiful.” Perhaps bicoastal living will be a reality for Diaz down the road, but for now, her life is firmly cemented in LA. She’s raising a young daughter there with her husband, actor and writer Steve Mize. She continues to develop and pitch her own television projects and hopes to direct a full-length feature film in the future. And, as of this fall, she’s going by Professor Diaz; she’s joined the screenwriting faculty at Loyola Marymount University. She hopes to have the opportunity to mentor young creators who are hungry for their first big break, just as she once was. “There are not a lot of Latinas at my level, like co-executive, executive producer level, in television,” she says. “When you don’t have people who look like you to look up to as role models, it’s really, really hard. I did not have that, so I want to be that for other girls and young women who are underrepresented and have a dream to write or direct or produce. That’s really what keeps me going.”

emmyloudiaz L E H I G H VA L L E Y S T Y L E . C O M : O C T O B E R 2 0 2 6

5 THINGS

Community Fitness

BY D A I S Y W IL L I S | PHO T OGR A PH Y BY PRO S T OC K-S T UDIO / A DOBE S T OC K

There are so many ways to get moving beyond joining a gym or buying a kettlebell. From free venues to group activities, this list shows just some of the Valley’s opportunities to get motivated, meet people and move!

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1.YOGA AT THE LIBRARY

2.RUNNING CLUB

One more reason to heave a sigh of serenity as you pass through the doors of your local library. Certified yoga instructors facilitate a meditative practice every Wednesday at noon in the Bethlehem Area Public Library’s Laros Room. Registration is required for this free event, to which participants should bring their own mat and a towel.

Whether you love to run as part of a flock or need accountability to muster yourself onto the trail, the nonprofit Lehigh Valley Road Runners fosters new runners, seasoned racers and everything in between. Check out regular group runs with a negligibly priced membership fee or one of the many 5Ks LVRR holds throughout the year.

bapl.org

lvrr.org

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The “parcourse,” or running trail with exercise equipment for circuit training along the way, is having a little comeback since its heyday and can still be found at parks around the Lehigh Valley. For more concentrated outdoor equipment, check out Jordan Park’s exercise spot by the basketball courts, equipped with an elliptical machine, cardio stepper and squat press.

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The Delaware & Lehigh National Heritage Corridor and St. Luke’s University Health Network have cooked up a program of free events, challenges and prizes to gamify outdoor activity. For example, the 30/30 D&L Winter Challenge, in which participants have 30 days to log 30 miles, begins in mid-winter. Unlock badges, meet new people and get motivated to move!

GROUP BIKE RIDES

Refined Outdoor Living

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Become someone who gets where you’re going on two wheels with these inclusive group bike rides offered by the Coalition for Appropriate Transportation. The Valley has a great system of trails and streets that these rides navigate to destinations like parks, bakeries and other small businesses on sociable, beginner-friendly jaunts.

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The Bethlehem office is conveniently located near St. Luke’s Anderson Campus, and right off of Routes 22 and 33. About 90 percent of patients have initial consultations covered by insurance, and 70 percent receive coverage for testing and treatment. Schedule at shadygrovefertility.com.

MARCO CALDERON PHOTOGRAPHY ; ADDITIONAL PHOTOS COURTESY SHADY GROVE FERTILITY

Shady Grove Fertility’s Bethlehem office brings advanced reproductive care to families across the Lehigh Valley, backed by decades of clinical excellence and a team that provides personalized fertility care. Reproductive endocrinologists Tara Budinetz, DO, and Caleb Kallen, MD, PhD, lead a collaborative care model built around individualized, evidence-based treatment plans. Dr. Budinetz, a Lehigh Valley native, is double board certified in Obstetrics and Gynecology and Reproductive Endocrinology and Infertility. She serves as REI Section Chief at St. Luke’s University Health Network and has been named a Castle Connolly Top Doctor for 2025 and 2026. Her clinical interests include in vitro fertilization (IVF), fertility preservation, donor egg, endometriosis and polyendocrine metabolic ovarian syndrome (PMOS, formerly known as PCOS). Dr. Kallen brings more than a decade of academic and clinical leadership to his patients, having previously directed the Division of Reproductive Endocrinology and Infertility at Thomas Jefferson University. He has been recognized as a Philadelphia magazine Top Doctor and a Castle Connolly Top Doctor for his work in reproductive medicine. Rounding out the Bethlehem team, physician assistant Molly Prince, PA-C, supports patients through every stage of treatment, from monitoring and ultrasounds to intrauterine insemination (IUI) and beyond. Together, this team offers IVF, IUI, egg freezing, donor egg, gestational carrier support and care for male factor infertility and LGBTQIA+ family building. Shady Grove Fertility is proud to be recognized among Newsweek’s America’s Best Fertility Clinics 2026. Patients in Bethlehem can expect the same expertise and compassion found across SGF’s national network.

2901 Emrick Blvd. Suite 102, Bethlehem 484.640.5367 | shadygrovefertility.com L E H I G H VA L L E Y S T Y L E . C O M : O C T O B E R 2 0 2 6

PROFILES: MEDICAL, DENTAL & WELLNESS PROFESSIONALS

SHADY GROVE FERTILITY

build a better plate What to Eat in a Day By Heather Mayer IrvinE | Photography by Alison Conklin

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It’s so easy to feel overloaded with information when it comes to choosing a diet. Between social media, the news and conversations with friends, you might feel adrift in a sea of choices—high-protein? High-fiber? Plant-based? Lucky for you, we have this handy quiz to help you narrow things down!

1. What's your idea of The perfect snack?

A. A hard-boiled egg or handful of jerky B. A pear with a handful of almonds C. Roasted chickpeas or a veggie-packed hummus plate

2. Pick a breakfast:

A. Eggs and bacon B. Oatmeal loaded with berries and flaxseed C. A smoothie with spinach, banana and plant-based milk

3. What's your main health goal right now? A. Building or maintaining muscle B. Keeping digestion running smoothly C. Eating more plants, less meat

4. Choose a dinner protein: A. Grilled chicken breast or steak B. Lentil soup C. A hearty veggie and black bean chili

5. What's a health habit you're trying to build?

A. Eating enough protein at every meal B. Getting more whole grains and fiber into my day C. Cutting back on meat without feeling like I'm missing out

6. Your ideal lunch is:

A. A big salad topped with grilled salmon B. Beans and veggies in a hearty grain bowl C. A loaded veggie bowl with quinoa, roasted vegetables and tahini

7. What's missing most from your current diet? A. Enough protein to feel satisfied B. Enough fiber to feel regular C. More meat-free meals

8. Pick a dessert:

A. Greek yogurt with a drizzle of honey B. A handful of dried fruit and nuts C. Baked cinnamon apples or dark chocolate-dipped fruit

9. What's your go-to when you're truly starving?

A. A protein shake B. High-fiber cereal C. A big bowl of veggie stir-fry with rice

10. If you could fix one thing about how you eat, What would it be?

A. Stop reaching for quick carbs and get more protein in B. Eat less processed food and more fiber-rich whole foods C. Cook more plant-based meals during the week If you answered mostly A, you may be interested in a high-protein diet. If you answered mostly B, a high-fiber diet may be the one for you. And if you answered mostly C, plant-based could be the way to go. Read on to get advice from local registered dietitians for each diet type, including sample meal plans and recipes, and be sure to talk to your healthcare provider to discuss which diet is right for you.

How Much Protein Do You Need?

Shanon Safi

Be Smart with Protein

If it feels like your social media feeds are inundated with the newest ways to pack in protein, you’re not imagining it. Protein is hot right now. Well, again. “One thing with nutrition is it’s like fashion. Fads come back with a new name,” says Fuel the Fire founder and CEO Shanon Safi, RD, LDN, CSSD. “Things just get cycled through.” Protein, trendy or not, is an incredibly important nutrient: It’s responsible for building and repairing tissue, including muscle, supporting the immune system and regulating hormones and enzymes. Women of a certain age are especially tuned in to the importance of protein to help stave off muscle loss. Safi points out that the proliferation of GLP-1 medications for weight loss has emphasized the importance of protein intake, but most people taking the medication are not working with registered dietitians. “The general advice is to eat more protein, but what does that look like?” she says. “There are Starbucks protein drinks. Chipotle has a bowl with 75 grams of protein… Companies capitalize on the advice of consuming more protein even though it doesn’t really equate to how your body optimizes it.” Safi cautions against people falling victim to these “high-protein” marketing cries. For most people, following the recommended dietary allowance (RDA) for this macronutrient will support health and muscles. “Excessively high protein does not equal better for you,” she says.

Sample Meal Plan

Daily total

1,785 cal., 186 g. carbs, 68 g. fat, 112 g. protein, 27 g. fiber

Breakfast

Sandwich with 1 Ezekiel 4:9 English muffin, 1 slice smoked Gouda cheese, 1 whole egg, 3 slices Canadian bacon, spinach 390 cal., 33 g. carbs, 15 g. fat, 30 g. protein, 5 g. fiber

Lunch

Pasta salad with 1 c. cooked whole-wheat pasta, 2 tbsp. Italian dressing, 1 oz. feta cheese, 3 oz. grilled chicken, 1 c. vegetables (cucumber, tomato, onion, olives) 494 cal., 49 g. carbs, 18 g. fat, 32 g. protein 8 g. fiber

The RDA is 0.8 grams of protein per kilogram of body weight. For an athlete who works out vigorously five times a week and is trying to build muscle, the recommendations increase to 1.7 grams per kilogram of body weight. A simpler rule of thumb, Safi says, is to take your body weight in pounds, divide it in half and consume that many grams of protein. For example, if you weigh 150 pounds, aim for 75 grams of protein per day.

Shanon Safi’s 3 Tips to Boost Your Protein • Women should aim for 20 to 30 grams of protein per meal. Men might need 30 to 50 grams per meal. Snacks should have 10 to 20 grams. • Animal proteins contain all nine essential amino acids needed to make a complete protein. If you’re a vegetarian or vegan, eat a varied diet of plant-based proteins (beans and rice, beans and quinoa, ancient grains) for those complete proteins. • Get creative with your protein. Having beans and rice? Add cheese or Greek yogurt on top. Mixing up a salad? Toss in some beans or quinoa for a boost of protein and fiber.

Snack

½ c. dried fruit and nut trail mix 213 cal., 19 g. carbs, 13 g. fat, 7 g. protein 6 g. fiber

Dinner

Shrimp poke bowl (see recipe) 469 cal., 52 g. carbs, 14 g. fat, 37 g. protein 6 g. fiber

Snack

½ c. chocolate frozen yogurt, 5 strawberries, 1 tbsp. chocolate hazelnut butter 219 cal., 33 g. carbs, 8 g. fat, 6 g. protein 2 g. fiber

Shrimp Poke Bowl 5 servings

Ingredients 2 c. water 1 c. jasmine rice 5 eggs ½ c. vegetable stock 1 tbsp. white sugar 1 tsp. fish sauce 1 tsp. wine 1 tsp. soy sauce Olive oil spray 1 lb. cooked shrimp 1 c. shelled edamame 5 radishes, sliced ½ c. pickled cabbage 1 c. matchstick carrots 1 c. pineapple, chopped ¼ c. teriyaki sauce ¼ c. sriracha mayo 1 tbsp. sesame seeds

instructions In a medium pot, add water to rice. Bring to a boil uncovered. Then, cover and place on low for 15 minutes. Set aside. Beat eggs thoroughly in a bowl. Add in stock, sugar, fish sauce, wine and soy sauce. Whisk until all dissolved; this mixture will be used to make a Japanese-style omelet called tamago. To make the tamago, heat a pan and lightly spray with olive oil. Pour a thin layer of egg mixture onto the pan. When egg is almost cooked, roll up and leave on the edge of the pan. Spray pan and pour another thin layer in. Roll the already rolled egg up with the new layer. Repeat 3–4 times until all egg is used. Cut into pieces once complete. Evenly distribute rice for the base of the bowl. Then, distribute the shrimp, edamame, vegetables, pineapple and tamago. Top with teriyaki sauce, sriracha mayo and sesame seeds.

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Do I Need a Fiber Supplement? If you’re reading this, thinking, I definitely don’t eat enough fiber, your first move shouldn’t be to the supplement aisle. In general, healthy people are able to get the recommended fiber intake through food alone. Supplements can actually make constipation (a sign of low fiber intake) worse, Doane says. That’s because fiber needs water to work properly.

jennifer doane

fortify your gut with

Fiber

Fiber might not be the most glamorous of nutrients. (Beans, beans the musical fruit… as the jingle goes.) But the carbohydrate contributes to heart health, keeping our bodies regular and improving gut health. There are two types of fiber: soluble and insoluble, explains Jennifer Doane, RDN, LDN, CSSD, principal partner for Advantage Nutrition & Wellness. Soluble fiber is responsible for keeping our cholesterol in check, and insoluble fiber operates as “tiny brooms” to clean up the digestive system, Doane says. Most people in the United States are not getting nearly enough fiber, which is found in fruits and vegetables, whole grains (including popcorn) and beans. The recommended guideline from the American Heart Association for fiber is between 25 and 30 grams per day. Doane recommends the upper end to her clients, knowing people often fall short. Unlike the high-protein craze, it’s a little harder to overdo it on fiber; companies aren’t pumping products full of the belly-friendly nutrient in the way they are with protein. But if you are going overboard with fiber, your digestive system will let you know. “You’ll be gassy and feel bloated,” Doane says.

Sample Meal Plan Daily total

1,800 cal., 190 g. carbs, 68 g. fat, 106 g. protein, 39 g. fiber

Top 3 High-Fiber Foods, According to a Registered Dietitian When reading food labels, Doane recommends looking for foods with 3 to 5 grams of fiber per serving. • Fruit with skin: Apples, peaches and other fruits with skin give you more bang for your buck. The skin contains insoluble fiber, and the flesh contains high amounts of soluble fiber. If you suffer from constipation, reach for prunes or kiwis. • Beans, peas and legumes: A serving of these musical fruits packs about 7 grams of fiber, nearly a quarter of your recommended daily intake. • Whole grain foods, including quinoa, and butternut squash and sweet potatoes: A cup of quinoa contains about 5 grams of fiber. Butternut squash and sweet potatoes, like fruit, contain insoluble and soluble fiber.

Breakfast

High-Fiber Overnight Oats (see recipe) 280 cal., 37 g. carbs, 9 g. fat, 12 g. protein, 10 g. fiber

Lunch

Grain bowl with 1 c. cooked quinoa, ½ c. chickpeas (rinsed), ½ c. cucumber slices, ½ c. halved cherry tomatoes, ¼ avocado (diced), 3 tbsp. roasted red pepper hummus, parsley, salt and pepper 503 cal., 75 g. carbs, 17 g. fat, 18 g. protein, 16 g. fiber

Snack

2 large hard-boiled eggs, 1 small apple, 1 tbsp. natural almond butter 340 cal., 23 g. carbs, 21 g. fat, 16 g. protein, 5 g. fiber

Dinner

6 oz. skinless chicken breast, 1 medium sweet potato with skin, 1 ½ c. steamed green beans tossed with 1 tsp. olive oil 500 cal., 42 g. carbs, 14 g. fat, 50 g. protein, 6 g. fiber

Snack

¾ c. low-fat cottage cheese, 1 medium fresh kiwi (peeled and sliced) 177 cal., 13 g. carbs, 7 g. fat, 10 g. protein, 2.5–3 g. fiber

High-Fiber Overnight Oats 1 serving

Ingredients ½ c. old-fashioned oats 4 oz. milk (any variety) ¼ c. yogurt, Greek or regular (any flavor) 1 tbsp. chia seeds ¼ tsp. vanilla extract

instructions Combine all ingredients in a 16-oz., wide-mouth mason jar. If including any add-ins (see below) you can add them now or use them as toppings later. Mix the contents of the jar with a spoon and cover with a lid. Refrigerate 4–8 hours or overnight. Enjoy cold or warm up in the microwave for 30 seconds to 1 minute. Add-ins 1 tsp. nut butter (for flavor) 1 tbsp. protein powder (may require extra liquid) 1–2 tsp. maple syrup or honey (for sweetness) ½ c. sliced or diced fruit 1–2 tsp. nuts and seeds 1–2 tbsp. coconut

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Don’t Miss Out on These Nutrients jacqui jarrett

power up with Plants

There is a marked shift in the United States and around the world toward a more plant-based or “plant-forward” diet that isn’t specifically vegetarian or vegan, explains Jacqui Jarrett, RD, LDN, CDCES, co-owner and vice president of Advantage Nutrition & Wellness. Jarrett says the biggest reasons for this “flexitarian” approach are availability (plant-based proteins at grocery stores, restaurants and college and hospital campuses), the health benefits (evidence-based research shows that plant-based diets reduce risks of chronic illness) and reducing our carbon footprint (plant-based diets take a lesser toll on the environment). There is no question that eating more plants is a good thing, but Jarrett worries that strict vegetarians and vegans may not consume adequate nutrients, or rely more heavily on processed foods like frozen vegetarian meals and other inherently vegetarian options. “Many processed, less healthy foods like pasta, pizza, potato chips, soda and candy are all vegetarian food sources,” she says. Jarrett says everyone should be eating a diet rich in plant-based foods, particularly if they struggle with chronic illness, inflammation or autoimmune conditions (think: arthritis, lupus, asthma, inflammatory bowel disease, metabolic syndrome, heart disease and diabetes). “I encourage a plant-based, unprocessed diet for most of my clients because it promotes a high level of consistency and positive health outcomes… I try not to put labels on their diets unless they want to,” Jarrett says.

Sample Meal Plan Daily total

1,785 cal., 227 g. carbs, 66 g. fat, 78 g. protein, 40 g. fiber

Breakfast

½ c. dry steel-cut oats cooked in 1 c. water or soy milk, topped with 1 tbsp. chia seeds, ½ c. blueberries, 1 oz. chopped walnuts; 1 poached egg 430 cal., 56 g. carbs, 18 g. fat, 16 g. protein, 11 g. fiber

Lunch

Bowl with 1 c. cooked quinoa, ½ c. black beans (rinsed), 1 c. roasted sweet potato cubes and bell peppers, 1 c. fresh spinach, dressed with 1 tbsp. olive oil and fresh lemon juice 520 cal., 74 g. carbs, 17 g. fat, 18 g. protein, 14 g. fiber

People who exclusively follow vegetarian and vegan diets are at a higher risk of not getting enough of certain nutrients, which are found primarily (or solely) in animal products. Vitamin B12: We need this vitamin to make red blood cells, which transport oxygen throughout our bodies. Vitamin B12 also helps with brain function and creates DNA for our cells. It’s not found naturally in plants. Jarrett recommends fortified nutritional yeast as a whole-food source, which also provides a complete protein. Vitamin B12 is also available as a supplement and in fortified breads and cereals. Iron: The best source of iron, which helps carry oxygen, make energy and support healthy growth, is from meat, particularly red meat. But there are plenty of plant sources, including lentils, sesame seeds and spinach. They’re not as available to the human body as animal sources, Jarrett says, so pairing them with vitamin C boosts absorption. Calcium: People who don’t eat dairy might struggle with getting enough calcium because its plant sources (spinach and other leafy greens) aren’t as available to the human body. Jarrett recommends less-processed sources like tofu, dried figs, chia seeds and navy beans, although fortified foods (plant-based milks and yogurt) are also good sources.

Snack

¾ c. plain low-fat Greek yogurt, 1 small sliced apple, 1 tbsp. raw pumpkin seeds 260 cal., 32 carbs, 8 g. fat, 16 g. protein, 5 g. fiber

Dinner

Crispy Tofu and Broccoli Rice Bowl (see recipe) 490 cal., 62 g. carbs, 16 g. fat, 25 g. protein, 8 g. fiber

Snack

½ oz. (about 12) raw almonds 85 cal., 3 g. carbs, 7 g. fat, 3 g. protein, 2 g. fiber

Crispy Tofu and Broccoli Rice Bowl 4 servings

Ingredients 1 c. dry brown rice 1 tbsp. plus 4 tsp. sesame oil, divided 1 (8-oz.) block extra-firm tofu, pressed and cut into cubes 2 c. broccoli florets ½ medium onion, thinly sliced ¼ c. low-sodium soy sauce 2 tbsp. rice vinegar 2 tsp. minced ginger 1 tsp. minced garlic 1 medium carrot, shredded or cut into strips 2 green onions, thinly sliced (whites and greens) 1 tsp. sesame seeds

instructions Cook rice according to package instructions. Heat a large pan over medium-high heat, then add 2 tsp. sesame oil. Add tofu cubes and cook until brown and crispy, about 20 minutes. In another pan, add 2 tsp. sesame oil over medium-high heat. Add broccoli florets and onion, stirring to coat in oil. Cover with a lid and cook until the vegetables are soft and begin to brown, about 15 minutes. If the vegetables are beginning to get too brown, add a small amount of water to the pan to help soften the vegetables. In a small bowl, add soy sauce, rice vinegar, 1 tbsp. sesame oil, minced ginger and minced garlic. Whisk to combine, then set aside. Build a bowl by adding the cooked rice, cooked vegetables, carrot and crispy tofu. Sprinkle with green onions and sesame seeds, then drizzle with the sesame ginger soy sauce.

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BEYOND THE MENU

GLUTEN-FREE PEANUT BUTTER CHOCOLATE CHIP COOKIES WITH

MACKENZIE

Mackenzie Wilson & Lauren Nixon

TEXT & PHOTOGRAPHY BY ALISON CONKLIN

LAUREN

This fall, the bakery case will fill with pumpkin rolls, pumpkin cheesecake, pumpkin pies, coffee cake and cupcakes. Customers can also look for Thanksgiving ordering, with past offerings including pies, dinner rolls, noodles, cupcakes and pumpkin rolls. Holiday menus will be shared on social media, with ordering available at letsgocoffeeco.com/bakery.

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In the quaint triangle in Downtown Emmaus, the scent of fresh-brewed coffee mingles with something sweet: the promise that everyone can have a treat. At Let’s Go Coffee Co., bakers Mackenzie Wilson and Lauren Nixon create cupcakes, brownies, cinnamon rolls, cookies and seasonal favorites inside a certified gluten-free facility. The small-town feeling is part of its charm. Customers settle in with coffee creations while neighbors and regulars stop by. It is warm and inviting, and it’s clear that the team puts care into everything, in the kitchen and behind the counter. The bakery’s gluten-free distinction is about more than ingredients. Nothing containing gluten enters the facility, allowing people with celiac disease or gluten intolerance to walk through the door, look at the entire bakery case and know it is safe for them. “People who have celiac disease or gluten intolerance can come here and not have to worry,” the bakers explain. It is difficult to understand how meaningful that freedom is until you hear customers’ reactions. A patron became emotional after discovering a favorite: “I haven't had a cinnamon roll in fifteen years.” Others stand before the case unsure what to choose because they are not accustomed to having so many options. "The baked goods are not just for people with dietary restrictions,” shares Nixon. “You would never know our treats are gluten-free— they are just that good.” Both Nixon and Wilson grew up baking beside their mothers. “I was baking ever since I was a child,” Wilson says. “I always helped my mom in the kitchen and eventually took over for her.” Nixon remembers watching baking shows on the Food Network and experimenting with an Easy-Bake Oven. They met when Let’s Go Coffee opened and have worked together since then. Neither attended culinary school, but both found their way back to something they had always loved. “We worked together so well right from the start,” they say. “We just work really well as a team.” For Lehigh Valley Style readers, Wilson and Nixon are sharing their gluten-free peanut butter chocolate chip cookie recipe. Made with rolled oats, it has a wonderful texture. “And who doesn’t love peanut butter and chocolate together?” Wilson says. At Let’s Go Coffee, every detail, from the coffee in your cup to the treats in the case, is crafted with care, so that everyone who walks through the doors can feel welcome.

GLUTEN-FREE PEANUT BUTTER CHOCOLATE CHIP COOKIES INGREDIENTS ¼ c. butter, softened 1 c. peanut butter ¾ c. brown sugar ½ c. white sugar 3 eggs 1 tsp. vanilla extract 3 c. rolled oats 1 ½ tsp. baking soda 1 tsp. salt 1 c. chocolate chips

INSTRUCTIONS Preheat the oven to 350°F. Add butter, peanut butter, brown sugar and white sugar to a bowl and mix until well combined. Add remaining ingredients to the bowl and mix until combined. Scoop 2-inch mounds onto a baking sheet and bake for 10 minutes.

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INSIDE DISH

Mister Lee’s Noodles RISES FROM THE ASHES BY SUSAN GOTTSHALL | PHOTOGRAPHY BY ALISON CONKLIN

Birria Ramen

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If a bowl of ramen were a painting, chef Lee Chizmar would be the painter, playing with flavor as an artist might play with color. And just as a painting, vibrant with color, is a feast for the eyes, so is that bowl of ramen, in Chizmar’s hands, a vibrant feast for the palate. That’s why when Chizmar’s Mister Lee’s Noodles reopened on Bethlehem’s Southside in July, it was such good news. More than a year without the restaurant as a dining option in the arts district was just way too long. Originally opened in 2021, Mister Lee’s was shuttered in May 2025 by damage from a fire on the roof of the five-story building it calls home. On that spring day, Chizmar says, someone put out a cigarette in a rooftop planter: it was hot; the planter was dry; there was a breeze. Flames spread. The fire was contained at the roof, so inside the restaurant there was no smoke damage, no flame-scorched walls, no melted equipment. Instead, there was water damage, and lots of it: water hosed onto the roof by fire trucks from several municipalities flowed like Niagara Falls through ductwork into the street-level restaurant. Walls had to be replaced. The floor had to be redone, along with electrical, plumbing and HVAC systems. Today, if you look closely, you might notice a few spots of gold in the wallpaper, covering bare areas that were a vestige of the fire’s consequences. It’s Mister Lee’s homage to kintsugi, a Japanese ceramic art that mends flaws with lacquerinfused gold dust, lifting up imperfections as indispensable parts of a life journey. Otherwise, the restaurant has been restored to its original decor, and you’d never guess it was damaged so extensively.

Chef Lee Chizmar, center, and the team at Mister Lee's Noodles The large, contemporary space, with its poured concrete f loor, sets an industrial, unpretentious vibe, underscored by the brightly lit stainless steel open kitchen, a gleaming focal point. Airy, white Japanese lanterns hang in sharp contrast to the black ceiling with its exposed construction beams and ductwork; wallpaper in an Asian-influenced pattern complements the cuisine. It’s a hip, edgy place that invites you to come as you are and enjoy the food and the company you’re keeping. Just as the interior hasn’t changed, so it goes with the food. Noodles and broths are still made in-house, and the menu still offers the constancy of a few standard selections,

along with a number that change seasonally. There’s still the farm-to-table ethos, a norm that runs through Bethlehem’s Bolete, established nineteen years ago, and the first Mister Lee’s Noodles at the Easton Public Market, launched in 2016. These restaurants, along with Bethlehem’s Mister Lee’s Noodles, are co-owned by Chizmar and his wife, Erin Shea. Showcasing local ingredients is immutable in Chizmar’s kitchens. “I love our farmers and their farms,” he says. The chef—a graduate of Hyde Park, New York’s Culinary Institute of America who has worked in restaurant kitchens in San Francisco and Boston—says the ingredients he procures locally are some of the best he’s found anywhere.

INSIDE DISH

Birria Ramen

Considering the success of Bolete, an American cuisine restaurant nominated for an “Outstanding Restaurant” award by the James Beard Foundation in 2019, Mister Lee’s Noodles may seem a departure for Chizmar, named a semifinalist by the James Beard Foundation for “Best Chef—Mid-Atlantic” in 2015. But it’s really just another expression of a core belief that “food is hospitality.” Ramen is “warmth,” Chizmar says, a way of showing hospitality to neighbors and family. Inspired by Asian cuisine, Mister Lee’s is based on traditional Japanese noodles, says Chizmar, but there’s a “playful” interpretation of that tradition in the restaurant’s seasonal dishes. For example, the dishes Mister Lee’s Noodles and Organic Fried Chicken Ramen (one of the most popular selections) are always on the menu. Seasonal specials have included Tomato Ramen, Turkey Ramen, Snapping Turtle Ramen and Moroccan Curried Lamb Ramen. No matter the varying interpretations, though, Chizmar makes good on his modus operandi: “I want to play with the flavors” of foods. What a brilliant example is Bone Marrow Ramen. A bowl of noodles with pickled wood ear mushrooms, truffle tare sauce, furikake (a dry Japanese condiment), crisp onions, and 60-minute egg arrives at the table accompanied by bone marrow, glistening with umami punch, promising mouth-melting “beef butter” when it’s scraped atop the noodles. The play of this dish is realized in the crunchy onions, the silky, mysterious black mushrooms and the decadent marrow, all bound together by rich, runny egg yolk dripping throughout the bowl. This

is satisfaction that goes way beyond sustenance. Mexican-influenced Birria Ramen mixes south-of-theborder flavors with the depth of braised beef short rib and shoulder, so tender it melts into the noodles. Tomatillo, red salsa, chipotle and pickled onion bring sharp color and contrast to the bowl. The broth creates the rich, rich foundation, and sour cream tames the heat, which leaves a tingling zip on the lips. From the cold noodle selections, Green Machine proves that temperature has nothing to do with ramen flavor. Featuring mushroomsoy-marinated tofu, wakame (edible seaweed) and noodles with local mushrooms and sesame soy vinaigrette, this bowl makes its presence known with texture galore. The wakame, a species of kelp, is vibrant, satiny and translucent in its emerald greenness, providing succulent counterpoint to the noodles. The vinaigrette adds deep nutty notes and the salty, savory flavors of soy. From a handful of appetizers, plated Mushroom Sourdough Steamed Buns are a work of art. Two round buns rest on a black rectangular tray with graduated drops of sauces—porcini soy puree and miso aioli—that up the ante of flavor. The pickled mushroom filling is bright and dense, balancing the light, doughy buns. A touch of greens with bright red pickled onions completes the composition. Pan Fried Pork Dumplings trip taste buds like fireworks. The sticky-sweet Scholl Orchards apple soy glaze is so deeply brown it’s almost black, its flavor layered and thick, touched by ginger, scallion and sesame. The depth of the glaze frames the crisped dumplings with complex, intense, caramellike pleasure.

Pan Fried Pork Dumplings

Green Machine Ramen Bone Marrow Ramen

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Much more than the sum of its parts, Banana Rice Pudding is a sophisticated take on an often overlooked, pedestrian sweet. This creamy concoction—topped by coconut crumble, toffee crunch and miso caramel sauce—is, in a word, splendid. It’s subtle, yet loaded with nutty texture, perfect for capping off a meal that takes taste buds on a journey firing on all cylinders, from bitter to sweet. The bar features a selection of craft draft beer, four local wines, and several sake selections. Seasonal Asianinspired craft cocktails include the likes of Twilight Hour (Ketel One Botanical Grapefruit & Rose, Campari, Scholl Orchards plums, strawberries and grapefruit) and Return of the Mothra (lemongrass tequila, Meyer lemon, Lillet, pineapple syrup and lime). A blush of a drink, Lychee Light Club with mezcal, sake, aperitif, plum wine, lychee and lemon refreshes with fruity overtones playing against tight tartness. Clearly, the kitchen at Mister Lee’s Noodles takes a lot of care. There’s attention to detail in every from-scratch dish created—from the artful presentation to the interplay of tastes and textures. Just one spoonful of Mister Lee’s broths tells the tale of hours of layering ingredients, simmering and reducing them to their essence. Simmer that extraordinary flavor into a bowl of housemade Japanese noodles, and the tradition of another culture combines with contemporary tastes to create comfort food for the present— yet still connected to centuries of the common human need for nourishment and pleasure. “When you eat something, you want it to warm your soul,” Chizmar says. Mister Lee’s ramen certainly fills that bill.

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And that completes the circle, hearkening back to Chizmar’s emphasis on hospitality. When you cook, he says, “you’re taking care of people… you’re actively taking care of someone.” It’s how he defines community: Food makes you feel “embraced”; it brings “happiness and joy.” “Food is magic,” says Chizmar. And, in this chef’s capable hands, that’s what you’ll find in every bowl of ramen at Mister Lee’s Noodles—the magic of a masterpiece of flavor. Thank heaven this restaurant recovered and rose again.

Mister Lee’s Noodles

Lychee Light Club Banana Rice Pudding

512 E. 3rd Street, Bethlehem 484.626.1480 | misterleesnoodles.com

HOURS Mon., Wed. & Thurs.: 4–9 p.m. Fri.: 4–10 p.m.; Sat.: 12–10 p.m. Sun.: 12–8 p.m. Cost: Starters: $14–$28 Sandwiches: $18–$22 Hot & cold ramen: $16–$26 Parking: Metered on-street parking along E. 3rd Street. Parking garage at Fillmore and E. 3rd streets. Municipal lot across E. 3rd Street opposite parking garage. Reservations: Available but not necessary.

WHAT TO ORDER Pan Fried Pork Dumplings, crisped and slicked with savory glaze, wake up your palate with intense depth. Don’t miss Birria Ramen— close your eyes and savor its braised beef slowly so the flavor’s memory can fully imprint on your gray matter. And Banana Rice Pudding is a must, but keep the whole bowl for yourself, no sharing; it will make you glad you’re alive. L E H I G H VA L L E Y S T Y L E . C O M : O C T O B E R 2 0 2 6

EAT THIS

PINEAPPLE EXPRESS BOWL BY ANGELA VENNEMANN | PHOTOGRAPHY BY ALISON CONKLIN

CHOPFIN

POKE + TAQUERIA 64 O C T O B E R 2 0 2 6 : L E H I G H VA L L E Y S T Y L E . C O M

It’s easy to indulge in a healthy meal when it looks this good. With its rainbow of colors and mix of grains, fish, veggies and fruit, the Pineapple Express bowl from ChopFin Poke + Taqueria is undeniably the perfect source of mindful sustenance. And that’s just how it looks, never mind the dynamic flavors it brings to your taste buds. Grab a fork (or a pair of chopsticks, if that’s your thing) and let’s dig in. “The Pineapple Express was inspired by our goal of bringing together fresh, clean flavors of traditional Hawaiian poke with a tropical twist,” says ChopFin owner Steve Kilroy. His goal was to create a bowl that was both approachable for someone who’s never tried poke and worthy of becoming a favorite of longtime fans. Packed with texture, the Pineapple Express offers bright and refreshing bites that balance sweet and savory, with a fresh crunchiness that makes it so satisfying. To start, Kilroy allows customers to choose a base—sushi rice, black rice, spring mix or cold noodles—and then comes the color. Premium sushi-grade tuna and salmon are added, followed by a tangy seaweed salad, shelled edamame, chunks of pineapple and tempura flakes, all topped with ChopFin’s signature unagi sauce. “Every bowl is assembled to order so the ingredients stay fresh and the texture remains crisp,” Kilroy notes. The great thing about the Pineapple Express is that it’s not a one-size-fits-all sort of meal. Customizations are welcome and encouraged, with diners often adding avocado or spicing things up with one of ChopFin’s house-made sauces. Kilroy also advises customers to look out for fun variations: “While the original recipe has remained largely unchanged because customers love it, we’re always experimenting with seasonal ingredients and limited-time specials that capture the same tropical feel.” With an all-around solid bowl like the Pineapple Express, you might be tempted to see what else on the menu tickles your fancy. Kilroy suggests adding on the Truffled Edamame or Cucumber Salad as a starter, and he notes that more than a few guests finish their meal with one of ChopFin’s handcrafted boba teas. Going with a group? Tack on an order of quesadillas or sushi tacos, both popular options with customers who like to order shareables. Whatever you order, you can be sure you’re enjoying a meal that’s bold, fresh and creative.

1403 N. Cedar Crest Blvd. Suite 104, Allentown 610.351.9230 | chopfin.com

THE KRUPA FAMILY | SECOND GENERATION

The hardest conversation for a family business? It isn’t with your customers. It’s with your family.

Successful Businesses. Aligned Ownership. Stronger Families. 306 S NEW STREET #110 | BETHLEHEM, PA 18015 | 610.336.0514 | COMPASSPT.COM

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