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Eat W ell<br />
to be well<br />
BY BILL BROTHERTON<br />
that tastes good is<br />
easy to make," said Susan<br />
Bergeron, owner of the<br />
"Nothing<br />
tiny Eat Well Kitchen on<br />
Atlantic Avenue.<br />
She's talking about her takeout<br />
restaurant's popular, labor-intensive Nuts<br />
& Berry smoothie bowl, which contains<br />
açaí puree, mixed berries, banana,<br />
mango, pineapple, nut butter, almond<br />
milk topped with toasted coconut, fresh<br />
blueberries, cacao nibs, housemade<br />
granola and fresh local honey.<br />
"Kids love it. Adults love it. Some<br />
regular customers come in every day and<br />
have one. It's so tasty and good, it's evil,"<br />
said Bergeron, a longtime Swampscott<br />
resident who opened Eat Well Kitchen in<br />
June 2015.<br />
It's a Tuesday morning and the joint is<br />
jumping. The three stools near the front<br />
door are occupied, and customers shift<br />
around, trying to stay out of each other's<br />
way while their meals are being prepared.<br />
Multiple blenders whirr, creating a<br />
symphony of sound and sundry pleasant<br />
smells. Some 85 smoothies are made in<br />
these blenders each day by the staff of five<br />
full-timers and five part-timers. And the<br />
handmade-to-order smoothie bowls are<br />
assembled in them as well.<br />
"I've always enjoyed cooking, and this<br />
menu expounds my way of eating. We<br />
offer fresh, delicious food for people on<br />
the go. Fast food can be healthy food,"<br />
added Bergeron, who grew up in Millis<br />
06 | <strong>01945</strong>
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