The spring season is generally known as the time of year when the world comes back to life. Animals leave their dens, flowers bloom and after months of displaying their barren branches, trees are once again clothed in a glorious display green.

As humans, we also follow this process. Shedding our cozy blankets and lifting ourselves from our winter den that is the living room couch. But after months of indulging on holiday meals and the comfort foods enjoyed during the colder months, it can be a little difficult to find put that spring back in your step — especially for those who live a life too hectic to research and follow the latest dietary trends. But Hele Bowls may have the answer to not only helping you lose the few extra pounds gained in the last few months — our “winter coats.”

Translated as “to-go” in Hawaiian, Hele Bowls’ goal is to make eating a healthy meal as simple as running through the drive-thru on your way to and from work. And, with orders ready in fewer than two minutes, ordering from this local business is often quicker than most fast food chains.

The concept was developed by Sarah Morrow while working as a sous chef at Public House 412 — the restaurant located next door. 412 owner Stephen Gannon, head chef Rico Mishimura and Morrow were brainstorming concepts for a new restaurant when Mishimura had the idea for Poke Bowls. Morrow expanded on that concept, hoping to offer a healthy alternative to the typical sugar laden dish.

“I wanted to take Rico [Mishimura’s] poke idea and roll with it. I wanted to do something other than just poke and to bring a healthier twist to good food to where it is almost like fast food,” Morrow said. “I wanted to show people that you can make an entire lifestyle change.” 

For Morrow, the idea of changing one’s lifestyle isn’t just a talking point. She speaks from experience. When Morrow was first hired at Public House 412, she said that she weighed about 375 pounds. In an effort to become more healthy, she changed her diet and began preparing meals at home that consisted largely of chicken and rice. There was still a problem, though, as someone who has dreamed of becoming a chef since her earliest memories Morrow said that she knew there had to be a way to incorporate all of the flavor and overall “deliciousness” of her favorite meals into healthier alternatives.

“I wanted to figure out a way to add more flavor without adding the calories, the sugar, or the guilt. So I started doing stuff like this [the menu items at Hele Bowls] at home to lose weight — and I’ve lost a little over 200 pounds,” Morrow said.

That is exactly what Morrow has done with the menu at Hele Bowls. In addition to being healthy, all of the menu items feature organically sourced ingredients that are free of gluten, sugar and dairy so that regardless of any dietary restrictions that a person might have they can find something to enjoy from Hele Bowls.

Drawing inspiration from her father’s Hawaiian roots, the menu features items such as the Teriyaki Steak Salad with red onions, bell peppers and pineapple topped with a house made Teriyaki Ginger dressing, and the crowd favorite Huli Huli Chicken Bowl with its fruitful array of pineapples, mangoes and strawberries covered in their signature Huli Huli Sauce.

Even the deserts have been “field tested” by some of the most ruthless culinary critics — children. Morrow said that she delivered a batch of her avocado mousse to her son’s little league baseball team, but was sure to not inform them that they were in fact not enjoying brownie batter. The desert that contains zero sugar and just over 100 calories received nothing but rave reviews.

“I have yet to get a bad review from a kid yet,” Morrow said.