Chipotle is offering up free burritos – if you’re willing to embrace tofu.

If you buy the spicy organic tofu topping Sofritas on Jan. 26, Chipotle will give you a free entrée of any kind. That’s right: buy one, get one free burritos. Simply save your receipt and bring it back to Chipotle to get your free meal any time before Feb. 28.


Enjoy!

Snackers soon will have an excuse to turn their fingers cinnamon brown instead of cheesy orange.

Just ahead of Easter, Frito-Lay's Cheetos brand in late February will roll out Cheetos Sweetos — a cinnamon, sugar puff snack. Sweetos is the first sweet snack that Cheetos has cranked out in the brand's 67-year history. The limited-time offering follows a successful 2013 holiday launch of a sweet snack by sister brand Lays, with Lays Wavy Potato Chips Dipped in Milk Chocolate.

Read more at USAtoday.com

You haven't quite tried Ice Cream until you try Jeni's.  Well, atleast, that's what they're saying in Ohio, Georgia, Tennessee, and all the other  markets around the country where you can find it!   The Ice Cream chain, founded by Jeni Britton Bauer, who calls herself an ice cream explorer - offers distinct flavors that is simple unforgettable after the first bite. It melts in your mouth!

Jeni's pffers ice creams, yogurts, sorbets, ice cream sandwiches, sauces—and more, all built from the ground up with superlative ingredients. It is no surprise that this chain continues to expand, as they recently opened a location in downtown Columbus, Ohio in the Arena District. 

Click here to find the closest Jeni's Splendid Ice Cream to you

89 Fish & Grill is an independently owned, chef-driven destination restaurant in a renovated warehouse in the heart of the Arena District. 

89 Fish & Grill is a high-end seafood restaurant located in a historic 100-year-old warehouse space on Nationwide Boulevard.

Noted local restaurateur Richard Stopper (55 Restaurant Group, RJ Snappers) helped to conceive and develop the Fish & Grill concept in 2012 to give Columbus a fine-dining seafood option with a casual atmosphere.

Chef John Beck, also an RJ Snappers veteran, has been heading up the kitchen since the start.

You haven't quite tried sushi until you've had Sugarfish!

SUGARFISH by sushi nozawa, with multiple locations in Los Angeles, is a different kind of sushi dining experience. Our restaurants serve only traditional sushi of the highest quality based on Chef Nozawa’s style of sushi. Our passion is to carry forward his great tradition and style of food – which many believe is the best sushi there is.

Today is National Cheeseburger Day! (I guess?)
EaT Up!

Provided by Brittany Mullins, Eatingbirdfood.com 
Prep time: 60 mins
Total time: 1 hour
Ingredients

• ½ bunch of kale, de-stemmed and chopped into bite size pieces
• 4 oz. organic spring mix
• ⅓ of a small head of red cabbage, chopped into bite size pieces
• 2 carrots, chopped or cut into thin ribbons with a vegetable peeler
• ½-1 cup cooked black beans
• 2 portobello caps, chopped and marinated in dressing for at least 1 hour, but overnight is best
• 1 large or 2 small roasted beets, chopped into bite size pieces
• ½ cup chopped red pepper
• 1 cup roasted brussels sprouts
• ¼ cup raw sunflower seeds
• ½ avocado, sliced

Balsamic Dressing

• ¼ cup balsamic vinegar
• 2 Tablespoons olive oil
• 2 Tablespoons maple syrup
• 1 teaspoon minced garlic
• 1 teaspoon dijon mustard
• juice of ½ lemon
• ½ teaspoon sea salt
• ½ teaspoon ground pepper

Instructions

1. Prep all your veggies. Start with the things that take the longest like roasting the beets and brussels sprouts as well as marinating the mushrooms.
2. To marinate the mushrooms, simply combine all ingredients for the dressing in a bowl and place mushrooms into the bowl to marinate. Stir occasionally (or shake if you’re using a tupperware container) to make sure all the pieces are getting coated in the dressing.
3. After marinating the mushrooms, add the mushrooms and remaining dressing into a large bowl with all the rest of the salad ingredients except the roasted brussels sprouts, sunflower seeds and avocado.
4. Mix everything together. A large tupperware container works great for this because you can put the lid on it and shake all the ingredients to mix them up, but if you don’t have one, stirring everything together in a big salad bowl with a spoon will work.
5. You can let the salad marinate a bit more before serving (this will help to soften the kale a bit) or you can serve immediately. To serve, place salad portion on to a plate or bowl and top with roasted brussels sprouts, avocado slices and then sprinkle on some sunflower seeds.
6. Left overs can be stored in the fridge for a day or two. You should be able to get at least 3 large salads out of it. You could combine any left over brussels sprouts, avocado and sunflower seeds with the salad for easier storage if you’d like. I usually keep them separate because the beets discolor everything and the sunflower seeds get a little soggy. If you’re not worried about how pretty your avocado and brussels sprouts look for food photos or soggy sunflower seeds, than don’t worry about keeping those items separate.

Sam Rega with Business Insider helps answer this question

Thanks Rega! (Business Insider)