Photos Courtesy Of Carrot Express
It’s tough to associate gas station dining with healthy eating, but that is exactly where Mario Laufer, owner of 30 locations of the healthy food eatery Carrot Express, began his culinary dynasty. Arriving in Miami in 1961 from Cuba, a high blood pressure diagnosis at age 18 led to a shift in his eating habits, eventually taking him on a different trajectory. He went from consuming high-fat, meat-rich dishes to becoming a pescatarian with a strong focus on whole grains, fruits and vegetables.
The idea to open a restaurant dedicated to healthy eating took root early on, but Laufer, 68, followed other entrepreneurial pursuits before committing to it. For more than 10 years he had his own women’s clothing manufacturing company, but struggled in the heavily competitive industry. And while many might have crumbled under the weight of a challenging moment, Laufer took it as a sign to pursue his dream of opening a restaurant. Without any experience in the food industry, nor enough funds to open a proper space, he ended up renting a small area inside a gas station that a cousin owned in Miami Beach. The year was 1993, and while Carrot Express would not officially launch until 2012, Laufer was instantly bitten by the restaurateur bug.
“The menu at Carrot Express is simple and clean, which is exactly how I eat at home. When you eat at Carrot Express, it’s about eating good to feel good. It’s been like that since day one and the menu is still growing and evolving every day. I’ve personally created every recipe behind the menu at Carrot Express,” he explains.
The expansive menu provides multiple healthy options, dispelling the misconception that healthy eating can be tasteless or dull.
“Healthy food doesn’t have to be boring. We like to have fun with flavors and make all of our dressings from scratch. Our operations team is incredibly hands-on and I am always running from location to location to check on quality control,” Laufer says.
Whether indulging in All Day Breakfast options like the Paradise Bowl (Brazilian açai topped with Mario’s own granola, strawberries, blueberries, banana, pineapple and raw coconut flakes, drizzled with honey), salads like Green Goddess (baby arugula, baby spinach, kale, alfalfa, avocado, cucumber and toasted pumpkin seeds with the option of cilantro lime, soy ginger or miso ginger dressing) or the restaurant’s legendary Power Bowls, Healthy Burgers or Tropical Smoothies, one taste makes it easy to understand why those yearning for flavor and good habits become regulars.
“Our customers and fans are incredibly dedicated to the brand. Many of them have been dining with us or ordering from us for years. We also listen to them. We recently added vegan and gluten-free menu items and all-day breakfast and a new coffee and matcha program. We want to accommodate them any way we can,” he says.
In Boca Raton, two locations have proven to be a big hit. “I think the neighborhood really wanted and needed more nutritious options. The community has been amazing — we love seeing families bringing in their children as well to teach healthier habits.”
Carrot Express’s reach goes beyond South Florida, with a fourth New York location recently opening.
Laufer’s family plays an integral role in Carrot Express’s success. His son manages the Miami Shores location, and diners can enjoy his mother’s lentil soup with spinach and carrots, a cherished recipe that has been on the menu since day one. Yet his definition of family extends far beyond blood ties. For him, the customers who have supported Carrot Express over the years feel just as close.
“We truly care about what we’re serving to the public. We all truly love what we do. I love being in the kitchen, testing new recipes and watching our loyal customers enjoy our dishes. During the Sunset Harbour opening, it was surreal to see so many faces I knew from the days at the gas station … I’ve watched their families grow and it’s amazing to see them keep coming back to Carrot Express. Their support means the world.”
Mario’s Favorite
“Mario’s Favorite is a favorite for a reason! During the old days at the gas station location, I would cook for myself and use ingredients I had on hand. I would sauté whichever ingredients we had in the kitchen (kind of like a kitchen sink recipe) that I enjoyed eating. One day I made it for my employees, and they loved it. Whenever I would eat it at the restaurant, customers would say they wanted what I was having, so after much demand — I started offering it on the menu.”
Ingredients:
• 1 tablespoon olive oil
• 5 oz. cubed chicken
• 4 oz. pre-cooked brown rice
• 4 oz. pre-cooked quinoa
• 1 handful spinach
• 1 teaspoon chopped scallions
• 1 tablespoon chopped almonds
• salt and pepper to taste
• 4 oz. Citrus Sauce*
• 1 oz. sesame seeds (for garnish)
(Note: The chicken can be substituted with 1 portion of tofu or ahi tuna poke.)
Instructions:
Heat olive oil in a skillet at medium heat. Add scallions and sauté. Add the chicken and sauté until cooked through, about 5-7 minutes. Add spinach. Add 1 ounce of citrus sauce, stirring until the greens are slightly wilted. Add brown rice, quinoa, 2 ounces of citrus sauce, salt and pepper and mix until everything is evenly coated. Cook for 5 minutes. Serve in a bowl and top with 1 ounce of citrus sauce and chopped almonds. Garnish with sesame seeds (optional).
*Citrus Sauce
Ingredients:
• 1½ oz. orange juice
• 1 teaspoon lemon juice
• 1 teaspoon lime juice
• 1⁄3 teaspoon honey
• 2 teaspoons Dijon mustard
• 3 tablespoons olive oil
• salt and pepper, to taste
Instructions:
Whisk all ingredients together until fully combined. Use immediately or store in the refrigerator.