Orlando restaurant launches special menu for customers on a GLP-1

Inside the kitchen at Cuba Libre on I-Drive in Orlando, Chef Angel Roque’s dishes are made with authentic flavors from the Caribbean island. “This is one of the items that I told you; it was over 1,000 calories, you know, our pollo asado,” Roque said of one of his signature entrées.But in light of requests from customers on weight loss drugs, his restaurant launched a “GLP-Wonderful” menu last year.”Even the people that are taking those drugs, they can have fun dining out,” Roque said.He now prepares a leaner version of the popular grilled chicken dish. “You don’t have any appetite,” Roque said. “You can’t go over 500 calories per meal.”Chef Roque is doing the same with Cuba’s national dish, Ropa Vieja. It’s a slow-cooked shredded beef in a tomato-based sauce, complete with peppers and onions. “In this case, we reduce the portion of meat to make sure we got 25 to 30 grams of protein for serving,” he said. The “GLP-Wonderful” menu also features a braised and shredded brisket, sauteed shrimp with grape tomatoes and a pan-seared salmon filet. “In my opinion, that’s a great dish, not only for people with the GLP-1, for anyone that wants to eat healthy and clean,” Roque said about the salmon entrée.Priced about 25-30 percent cheaper than the full-sized entrées, all five of the dishes are listed at 460 calories or less. “Many of the customers that come looking for it, they already know that we have it,” Roque said. A survey by the health policy non-profit KFF found an estimated one in eight adult Americans are taking a GLP-1 drug like Ozempic, Wegovy or Zepbound. “GLP-1 drugs are definitely here to stay,” Dr. Charlie Seltzer said. “These are not a fad, and I don’t see them going anywhere anytime soon.” A weight loss specialist, Seltzer helped Roque curate Cuba Libre’s specialized menu for patients taking GLP-1 medications. “The drive to eat of a patient on a GLP-1 is going to be significantly diminished, and if the food doesn’t taste amazing, they’re probably just going to leave it on the plate,” Seltzer said.He explained why the dishes that may be smaller in size need to be high in protein and fiber. “Because protein helps preserve muscle mass, and muscle loss, unfortunately, is a very common side effect of these medications,” Seltzer said. “We knew there needed to be a good hit of fiber in there, because constipation is another side effect, and fiber helps combat that.”Popular national restaurant chains are also making menu changes amid the GLP-1 craze.Chipotle now offers a high-protein menu with snack-sized cups of steak or chicken. The “Good-Fit” menu at Shake Shack offers lettuce-wrapped versions of its smash burgers. Smoothie King has rolled out recipes with protein, fiber and zero grams of sugar.WESH 2 asked Roque whether more Central Florida restaurants should offer options for their customers on GLP-1 weight loss journeys. “Well, it’s up to them, you know; at least we’re doing our part,” he said. “We’re working on it. So, I think, as I said before, gluten-free is everywhere. Why not, you know, for people using GLP-1?”

ORLANDO, Fla. —

Inside the kitchen at Cuba Libre on I-Drive in Orlando, Chef Angel Roque’s dishes are made with authentic flavors from the Caribbean island.

“This is one of the items that I told you; it was over 1,000 calories, you know, our pollo asado,” Roque said of one of his signature entrées.

But in light of requests from customers on weight loss drugs, his restaurant launched a “GLP-Wonderful” menu last year.

“Even the people that are taking those drugs, they can have fun dining out,” Roque said.

He now prepares a leaner version of the popular grilled chicken dish.

“You don’t have any appetite,” Roque said. “You can’t go over 500 calories per meal.”

Chef Roque is doing the same with Cuba’s national dish, Ropa Vieja. It’s a slow-cooked shredded beef in a tomato-based sauce, complete with peppers and onions.

“In this case, we reduce the portion of meat to make sure we got 25 to 30 grams of protein for serving,” he said.

The “GLP-Wonderful” menu also features a braised and shredded brisket, sauteed shrimp with grape tomatoes and a pan-seared salmon filet.

“In my opinion, that’s a great dish, not only for people with the GLP-1, for anyone that wants to eat healthy and clean,” Roque said about the salmon entrée.

Priced about 25-30 percent cheaper than the full-sized entrées, all five of the dishes are listed at 460 calories or less.

“Many of the customers that come looking for it, they already know that we have it,” Roque said.

A survey by the health policy non-profit KFF found an estimated one in eight adult Americans are taking a GLP-1 drug like Ozempic, Wegovy or Zepbound.

“GLP-1 drugs are definitely here to stay,” Dr. Charlie Seltzer said. “These are not a fad, and I don’t see them going anywhere anytime soon.”

A weight loss specialist, Seltzer helped Roque curate Cuba Libre’s specialized menu for patients taking GLP-1 medications.

“The drive to eat of a patient on a GLP-1 is going to be significantly diminished, and if the food doesn’t taste amazing, they’re probably just going to leave it on the plate,” Seltzer said.

He explained why the dishes that may be smaller in size need to be high in protein and fiber.

“Because protein helps preserve muscle mass, and muscle loss, unfortunately, is a very common side effect of these medications,” Seltzer said. “We knew there needed to be a good hit of fiber in there, because constipation is another side effect, and fiber helps combat that.”

Popular national restaurant chains are also making menu changes amid the GLP-1 craze.

Chipotle now offers a high-protein menu with snack-sized cups of steak or chicken.

The “Good-Fit” menu at Shake Shack offers lettuce-wrapped versions of its smash burgers.

Smoothie King has rolled out recipes with protein, fiber and zero grams of sugar.

WESH 2 asked Roque whether more Central Florida restaurants should offer options for their customers on GLP-1 weight loss journeys.

“Well, it’s up to them, you know; at least we’re doing our part,” he said. “We’re working on it. So, I think, as I said before, gluten-free is everywhere. Why not, you know, for people using GLP-1?”