Most restaurants rely on cheap seed oils like canola, soybean, and vegetable oil for cooking. They're inexpensive, widely available, and have a neutral taste. But at Greens & Proteins, we've taken a different approach since day one.

Seed oils are highly processed and contain high levels of omega-6 fatty acids, which in excess can contribute to inflammation. When heated to high temperatures — which happens constantly in commercial kitchens — these oils can oxidize and produce harmful compounds.

What We Use Instead

We cook with avocado oil, coconut oil, olive oil, and grass-fed butter. These fats are more stable at high temperatures and offer better nutritional profiles.

• Avocado oil — High smoke point, rich in monounsaturated fats
• Coconut oil — Great for high-heat cooking, contains medium-chain triglycerides
• Olive oil — Used for dressings and lower-heat applications
• Grass-fed butter — Rich flavor, contains fat-soluble vitamins

The Difference You Can Taste

Our guests consistently tell us that the food at Greens & Proteins just tastes cleaner. That's not a coincidence. When you remove heavily processed oils and replace them with whole-food fats, the natural flavors of your ingredients come through.

Every item on our menu — from our bison burgers to our protein bowls — is prepared without a single drop of seed oil. It's a commitment we've maintained across all three Las Vegas locations since 2011.