From what I've noticed, "healthy" fast food appears to be the new trend, and it seems to me that it's got Michelle Obama written all over it. With McDonald's now offering a "Favorites under 400" menu and fast food restaurants putting all different kinds of salads on the menu in hopes of satisfying the health freaks among us, there really is no escape from the haunting sight of our calorie intake, especially when they're plastered on every page of every menu, poster and advert. I love meat as much as the next person does, but with a 14-year-old sister whose new found passion are veganism, Whole Foods, and gluten-free diets, satisfying my lust for meat, fat and sugary drinks is becoming more difficult as the hunger grows and the opportunity lessens. Living with a health nut is difficult, let alone share a room with one. It's come to the point where I can no longer enjoy the company of my chocolate chip Pop Tarts without the constant condescension. It seems she's made it her resolution to fix my unimpaired eating habits and have me follow in her footsteps to living a better, healthier life. The obsession grows. Ever since LYFE Kitchen launched it's opening at the Valencia Town Center, it is all anyone whose health conscious enough to care can talk about; and of course, my sister had to have her fair share of the deliberation. LYFE Kitchen is a new innovative franchise that's goal is to serve affordable, healthy, and what one can also consider fast-ish food, with its motto "love your food every day . With many more California locations in progress, Palo Alto being the first, LYFE has set its goal to open up to 250 locations within 5 years. Behind the curtain, the LYFE team seems rather excellent. With former executive of Faux-meat company Gardein and several high-ranking past and present McDonald's executives, the team runs a tight ship alongside executive chef Art Smith; who made his fame through being Oprah Winfrey's personal chef for 10 years, and recently won his recognition for losing 100 pounds through a balanced diet and exercise. To no surprise at all, I finally gave in to my sister's undying efforts of getting me to try out the restaurant with her. Truth be told, I was slightly skeptical when walking into the place for the first time. I was stuck between wondering how a dish can be appetizing without all the fun and flavor of delicious, greasy meat, and whether or not the place would reek of overcooked vegetables and slabs of soy trying to pass off as chicken (chick'n as they call it), or whether I would lose consciousness due to the overload of herbs and spices. Upon walking through the double wo