FOOD

Michelle Kobernick,
founder of Gourmet
Everyday, readies meals for
delivery.

Good to Go

A healthy, satisfying diet is as easy as opening your door.

BY JULIE WEINGARDEN DUBIN

PHOTOGRAPHY BY BRETT MOUNTAIN

An entree from Gourmet Everday.

ay you want the
convenience of
take-out without
the ample portions and excess
calories and fat. Oh, and you
want the meals to be fresh,
chef-prepared and delivered to
your door. Crazy concept if
your name isn't Jennifer
Aniston, right? Think again.
Whether you are short on
time or lack the culinary
basics, you can slim down like
Hollywood A-listers. It just

takes a little help from meal
services like Seattle Sutton's
Healthy Eating, which follows
the nutritional guidelines of
the American Heart
Association, and Gourmet
Everyday, a local service based
upon the principles of the
South Beach Diet. All you
have to do is pay, reheat and
eat.
Forking over money for
cooked meals is especially
popular with empty nesters,

senior citizens and working
professionals who live alone
and don't like shopping for
groceries that often go to
waste. "Single women ages 28
to 65 are our biggest cus-
tomers," says Paul Lieberman,
56, who, with his wife, Kim,
owns Seattle Sutton's distribu-
tion centers in Clawson,
Clarkston and Waterford and
soon-to-open stores in Fenton,
Grand Blanc and Southfield.
Most of the close to 1,000

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