Sealantro Opens New Location Offering Healthy Grab-and-Go Meals and European-Style Café

Jayne and Michael Clifford, co-owner of Sealantro and holistic health practitioner

Jayne and Michael Clifford, co-owner of Sealantro and holistic health practitioner

Sealantro has built a solid following, offering up a variety of healthy grab-and-go meals for those who may not have the time to put into shopping, chopping, and cooking. Now, the owners are happy to announce that they have opened a new independent location where patrons can get those same ready-to-eat take-home meals until 6:30 pm, or they can dine in at their café. The new location at 2606 6th Avenue in Vero Beach, Fla. in the Miracle Mile area also offers a separate menu for the European style café.

“We are excited that we are now in our own independent location and can offer our customers more convenient pickup times, as well as the ability to dine in,” explains Jayne Clifford, co-owner of Sealantro and holistic health practitioner. “We are building upon our efforts and look forward to serving more people.”

Sealantro was founded four years ago as a prepared meal service, offering healthy food for those who wanted a time-saving option. It offered already portioned and prepared meals that people could pick up, take home, and just heat and eat.

Each day, people can stop in for ready-made grab-and-go meals, or they can dine in and order off of the separate café menu. The menu focuses on options that are vegan, keto, and paleo. Sealantro places an emphasis on obtaining locally grown produce whenever possible, and any meats served are organic and come from grass-fed animals raised on Florida farms whenever possible.

October is World Vegetarian Awareness Month, making it the perfect time for Sealantro to make picking up its variety of vegan grab-and-go meals even easier. Hours are Tuesday through Friday from 11 a.m. to 6:30 p.m. and Saturday from 10 a.m. to 4 p.m. Lunch in the café is offered from 11 a.m. to 3 p.m., and a bar menu is offered from 3 p.m. to 6:30 p.m.

Vegan prepared meals have no animal products and are made with organic vegetables. Options include chickpea meatballs marinara over spaghetti squash, jackfruit enchiladas, and sweet potato lasagna. There are also vegan baked goods available, including blueberry cake, cinnamon rolls, and gluten-free strawberry cheesecake.

Keto and paleo-style grab-and-go meals include Cajun garlic shrimp with shirataki noodles, chicken enchilada bowl with Mexican cauliflower rice, Key West shrimp scampi with zucchini noodles, and organic chicken piccata with zucchini noodles.

There is a separate menu for those who would like to dine in, featuring soups and salads, savory pies and curries, and desserts. Afternoon teas are held from 11 a.m. to 4 p.m., for parties up to 20 people. Pots of loose tea are served with house-made scones and clotted cream, strawberry jam, and a variety of finger sandwiches. They are also adding monthly traditional British Sunday lunch, featuring roasted prime rib, Yorkshire pudding, potatoes roasted in duck fat, and all the trimmings. They also have a vegan roast as a meatless option.  A bar menu offers such popular options as sausage rolls, artichoke olive tapenade, and charcuterie and cheese platters.

“We believe in healthy food being convenient for everyone, but we also believe it should be filled with flavor,” says co-owner and chef, Michael Clifford. “The dishes we offer will save people time, as well as give them delicious meals that will help them feel great. We are happy to offer this new dedicated location that gives people time to stop in when it’s convenient for them.”

The company was started by husband and wife team Michael and Jayne Clifford. Jayne graduated from the University of Cambridge and has also received holistic nutrition and coaching education at the Institute of Integrative Nutrition. She is a functional diagnostic nutrition practitioner in training, is author of the book “Mile High & Healthy: The Frequent Traveler’s Roadmap to Eating, Exercise, Energy and a Balanced Life” (Story Farm, November 2015). She has been featured on Fox News, ABC and CBS, and has been cited on and in the New York Post.

Michael is a locally trained chef who began working in restaurants at age 15 as a dishwasher. He has previously worked at such places as Riverside Café, Black Pearl Brasserie, and several restaurants in Fort Pierce, Fla. He enjoys making healthy food that has bold flavors and is made from clean ingredients.

To learn more about Sealantro, visit the site at:

Michael Clifford, co-owner and chef of Sealantro

Michael Clifford, co-owner and chef of Sealantro

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