CLINICAL RESEARCH HEALTH & WELLNESS CLEANSE
RECIPES MENUS VIDEOS ENTREES
BBQ DRINKS SOUP & SALAD SNACKS & APPETIZERS
Chef V’s “What do I Eat Today” Monthly Menus – each one a complete day’s recipes.
Daily menus that appeal – there’s something for everyone here – As long as you like healthy, well balanced, delicious food! These menus work well for Ozempic users with little appetite. Don’t grab the chips – plan ahead and follow these nutritious menus.
At Chef V, we love Green Drink, in case you couldn’t tell.
But, as crazy as it might sound, some people are scared of the delicious green stuff. They mainly associated it with long-term juice cleanses.
However, you don’t have to be a detox juice cleanse master to enjoy fresh juice, regardless of what’s in it. There are plenty of ways to work some of that green drink into your everyday routine. You might even want to give a Chef V detox a try!
Hello, fellow new Moms and friends! I'm here to share my experience with losing 55 pounds after having my baby, a journey with some dietary surprises and a lot of learning. Trust me, it's not your typical weight loss story!
Let's dive into the world of postpartum diets. Like many, I assumed that eating lots of salads and raw foods was the way to go. However, I quickly learned that postpartum nutrition requires a different approach.
Instead of my usual diet, I shifted to eating more warming foods. This included soups, bone broths, meat with bone, raw milk, and raw cheese. It was a significant change from my previous eating habits, but it was one that I found to be beneficial.
During this time, I also delved into learning about the “fourth trimester.” This concept emphasizes the importance of healing your body postpartum through rest and proper nutrition. It was enlightening to understand how crucial this period is for new mothers. By listening to my body and adapting my diet, I was able to lose 55 pounds in less than four months.
Breastfeeding exclusively also played a role in my weight loss journey. Not only did it help me shed pounds, but it also supported my baby's nutrition. I learned that eating right and taking care of your body can positively impact your milk supply.
While I reduced my intake of salads and raw veggies, I didn't eliminate greens from my diet altogether. I continued to enjoy my daily green drink, which provided me with essential nutrients and kept my energy levels up throughout the day. This was a great way to maintain a balanced diet without relying too heavily on raw vegetables.
While you’re probably thinking that this isn’t the same diet I’ve recommended for cleansing. And that is correct.
Cleansing is a different journey than all together just losing weight. Cleansing can help you lose weight and detox your body so your gut is more able to digest certain foods and allow the rest of your body to function more properly.
Cleansing is great once in a while but it’s best to have the Green drink daily and continue on a whole food diet post cleansing.
I still recommend easing into and out of the cleansing process with my precleanse list approved foods but for moving forward in your day, an organic whole food diet is always the best thing for your body, gut and weightloss.
Through this journey, I realized that losing weight after having a baby isn't just about the number on the scale. It's about making informed choices about your diet and listening to what your body needs. This approach not only helped me lose weight but also taught me the importance of nurturing my body during such a crucial time.
For anyone embarking on their postpartum weight loss journey, remember that it's about finding a balance that works for you. Every mother's experience is unique, and it's essential to focus on what makes you feel healthy and energized. Here's to a journey of health and self-care post-baby! 🌟💪👶
Books I recommend:
First I have 16 ounces of my organic green drink. Twenty minutes later I have a Chai latte.
My postpartum chai latte is made with chai tea, wild local honey, cinnamon, and raw steamed milk.
Raw milk is often said to be high in essential nutrients like vitamins (A, B, D), minerals (calcium, magnesium, phosphorus), enzymes, and beneficial fats. Some say that raw milk has probiotics that are good for gut health.
Raw milk may be easier to digest compared to pasteurized milk, possibly due to the presence of lactase-producing bacteria, which may help lactose-intolerant individuals.Some studies suggest that drinking raw milk during childhood could be associated with a lower risk of developing allergies and asthma. However, these studies do not prove the claims as further testing is needed.
Breakfast: Breakfast Taco
I like to make a big batch of these for the week so when I’m hungry after breastfeeding and playing pickleball I have a super nutritious meal To eat.
Of course I always chug my greens post workout but about 15 minutes after that my body is ready for food.
These tacos are so good and you can actually lose weight eating tacos! Who knew?!
Lunch: Tomato-less Chili
While I generally do not use a lot of nightshade vegetables, I do think fresh or dried jalapeño peppers in small quantities add a kick to dishes and have detoxifying powers. For more protein, swap the cannellini beans with 1 pound of cooked ground turkey, if desired.
Dinner: Chicken teriyaki, brown rice and broccoli (Can also use salmon or ground turkey.)
Cleansing and alkalizing the body in the morning helps repair and balance the gut from salty meats and high starchy foods. Having liquids in the morning really helps our gut repair from any holiday destruction.
Using cold vegetables helps keep the drink fresh longer. Will keep 3-5 days refrigerated.
Blend 1-2 minutes until the juice seems pulverized and not chunky. Make sure to add ice to keep cold while blending. Shake well before drinking. Best with a straw.
This “What Do I Eat Today” menu starts with warm lemon water, then Green Drink. For breakfast, a new recipe for an Immunity Smoothie you are going to love. For dinner, my new recipe for Almond Flour Crusted chicken, served with my Mandarin Asian Salad.
I have lemon water in the morning and then I wait until I'm hungry to have my Green Drink.
For Breakfast – Chef V's Immunity Smoothie
I've created this new Immunity Smoothie to start the day. Made with ginger, turmeric, kale and coconut water, it gives me extra drive as I start a busy day.
For Lunch – Chef V's 'Chipotle' Mango Burrito Bowl
My “What do I Eat today” lunch is my Mango Avocado Burrito Bowl, a spin on Chipotle Mexican Grill’s awesome burrito bowls. Use my recipe as a starting point and add any of your favorite ingredients like grilled chicken or fish to make your own. You can also turn this into an easy wrap with gluten-free tortillas. – Veronica
Dinner – Almond Flour Crusted Chicken
A new recipe that uses crushed almond flour crackers and a honey mustard sauce. It makes a delicious main course, accompanied by my Mandarin Asian Salad.
Dinner – Mandarin Asian Salad
You can use lots of different greens to make this Asian inspired salad but I always include cabbage. If you are cleansing, just skip the mandarin oranges to keep it cleanse friendly.
First Thing in the Morning
I have lemon water in the morning and then I wait until I’m hungry to have my Green Drink.
For Breakfast – Creamy Berry Parfait
I make this recipe a lot, it feels like a splurge but it’s healthy, full of fresh berries and nut flavors. I like to make it in a mason jar, easy to grab and run on a busy morning.
Lunch – Fall Pumpkin + Carrot Stew with Quinoa
My pumpkin stew is made with mellow spices for a flavorful and healthy mid-day meal. This stew can be prepared a day ahead. It’s great to take to work or enjoy for dinner the next day, or for a warm and healthy meal for the kids to come home to and easily reheat.
Dinner – Pumpkin Lasagna & Rosemary Ricotta
Dessert – Vegan & Gluten Free Pumpkin Pie
My oh my, pumpkin pie … how I love thee,
But how you seem to hate my belly.
For each sinfully delicious bite I take,
Your sweet and milky richness makes my tummy ache.
Is there a way to make you more nutritious,
All the while keeping you equally delicious?
The good news is yes there is,
And showing you how is my biz. (Mic drop)
Bon Appétit! – Veronica
This “What Do I Eat Today” menu starts with warm lemon water, then Green Drink. For breakfast, Easy Cereal with Chef V's Almond Milk. For lunch, my Creamy Sweet Potato Soup, and for dinner, Vegan Moussaka, demonstrated in this month's Chef V Cooking School video. Dessert is a creamy Chia Seed Pudding with fruit.
I have lemon water in the morning and then I wait until I'm hungry to have my Green Drink.
For Breakfast – Easy Cereal with Chef V's raw Almond Milk
Chef V’s Tip: My Raw Almond Milk is easy to make and so versatile; I use it throughout my book. Or, an ice-cold glass of it is refreshing on a hot summer day.
This “What do I Eat today” lunch is Sweet Potato Leek Soup. Sweet potatoes are the uber tuber – packed with fiber and antioxidant, anti-inflammatory, and blood sugar regulating nutrients. The best ways to prepare them for maximum health benefits are boiling, steaming and stir frying.
Dinner – Vegan Moussaka
For dinner, you are having my Vegan Moussaka, made with healthier ingredients that will taste great and make you feel good. My vegan version of moussaka uses a dairy-free Béchamel sauce and mushrooms instead of meat.
This recipe is featured in my Cooking series on YouTube and you can watch me prepare the recipe here.
Dessert – Chia Seed Pudding
For dessert or snack we offer a recipe for Chia Seed Pudding. Chia seed pudding is great for breakfast, dessert, or anytime, and kids love this recipe.
Chia seeds are tiny superfood heroes. They come in either white or dark brown/black and have a huge nutritional profile.
This “What Do I Eat Today” menu focuses on the importance of liquids, especially at breakfast.
Liquids are alkalizing to the gut, help cleanse the colon, and have so many other benefits.
Start your day with lemon juice and water, followed by Green Drink. Enjoy my Herbal Tea recipe with ginger and cinnamon, and take a probiotic- I like Bio-K+.
Chose from two smoothies – my Tropitaya Smoothie, this month with fresh Ginger and Turmeric, or my Tropical Green Smoothie with Ginger.
For lunch we have Creamy Carrot Soup, and Raw Cucumber & Avocado Gazpacho is a cooling afternoon snack. For dinner, Creamy Broccoli Soup finishes the day.
First Thing in the Morning
I have lemon water in the morning and then I wait until I'm hungry to have my Green Drink.
For Breakfast – Tropitaya or Tropical Green Smoothie
This “What do I Eat Today” menu includes a Tropitaya or Tropical Green Smoothie. The Tropitaya Smoothie is one of the most popular smoothies (and one of my favorites) at our stores in New Jersey and San Diego. In this month's menu, I add fresh turmeric and ginger.
An alternative to my Tropitaya Smoothie in this menu, my Tropical Green Smoothie adds fruit and vegetables to Chef V's Tropical Green Drink. Optionally you can add 1 tbsp pea protein, 1 tsp fresh ginger, 1/2 tsp fresh turmeric to the smoothie.
Lunch – Creamy Carrot Soup
Creamy and delicious without dairy, this Carrot Soup recipe uses cashews to add richness and flavor. Fast and easy to make, the recipe is perfect for two, tasty and healthy. Add fresh turmeric and ginger for additional benefits.
Afternoon Snack – Chef V's Raw Cucumber Avocado Gazpacho
Cool and creamy, my Gazpacho is a great light snack. You can easily double or triple my recipe and have delicious leftovers. The beauty of my veggie-rich recipe is that its high water and fiber content slows how fast you eat and fills you up quicker.
Dinner – Creamy Broccoli Soup
My Creamy Broccoli Soup is for dinner. Made with coconut milk and coconut oil, the fiber in this soup supports gut health and has anti-inflammation and antioxidant properties. For additional gut health assistance, try my recipe variation adding fresh turmeric and ginger.
First Thing in the Morning
I have lemon water in the morning and then I wait until I'm hungry to have my Green Drink.
For Breakfast – Acai Bowl
This recipe is made in a Vitamix and can be served in a bowl or in an “on the go” cup.
The acai berry is a grape-like fruit native to the rain forests of the amazon. It has a tropical, sweet taste and a very short shelf life, so we don't often find them fresh in the store. Acai berries contain antioxidants, fiber, and heart-healthy fats.
Lunch – Carrot Ginger Salad
Green is good! Starting with fresh locally sourced organic greens, add carrot, celery, radish, red onion, cucumber, and grilled chicken (optional). Top your salad with my Carrot Ginger Salad Dressing.
Make this as a mason jar salad and take it “on the go”.
Afternoon Snack – Chef V's Goji Berry Trail Mix
Trail mix is a healthy alternative to sugary commercial candy, loaded with artificial ingredients. My recipe includes super healthy goji berries, nuts and seeds.
Try different ingredients to create some fun mixes. I generally use one or two raw nuts, one seed, and one dried fruit. Some ideas for nuts: almonds, walnuts, pistachios, cashews, pecans, or macadamia nuts. For dried fruit, always choose unsweetened and unsulfured fruits. My favorites include pineapple, apple, mango, and blueberries. And, of course, goji berries.
Dinner – Bibimbap Bowl
10 minute meal! It’s the holiday season and I’ve been cooking all day getting ready for tomorrow. I need a fast but healthy meal. This one is a crowd favorite!
Dessert – Vegan Eggnog
Spread holiday cheer with my vegan take on a traditional favorite, eggnog. This thick, wonderfully flavored beverage can be made in many ways than one. Why not try my adult version with coconut nectar and almond milk. Not too thick, this chilled iconic drink will warm the hearts of your family and friends. Homemade, delicious and beautifully presented, how can it not?!
This Pulled BBQ Jackfruit Sandwich recipe uses my tomato-less bbq sauce and is vegan. Serve with my coleslaw on a gluten-free bun.
– 2 cans Jackfruit
– 2 cups Chef V's BBQ sauce
Remove jackfruit and drain water out from the can. Heat jackfruit and BBQ sauce on the stove for 4-7 minutes until the jackfruit is warm. Shred the jackfruit like shredded “meat”.
Serve hot with your favorite gluten free bun and my coleslaw recipe.
First Thing in the Morning
I have lemon water in the morning and then I wait until I'm hungry to have my Chef V organic Green Drink.
Read related article
For Breakfast – Skinny Shamrock Smoothie
Here is my favorite version of a Shamrock Smoothie. It’s light, healthy, creamy and it tastes so good! It’s also a low sugar smoothie.
Here’s my Mango Avocado Burrito Bowl, a spin on Chipotle Mexican Grill’s awesome burrito bowls. Use my recipe as a starting point and add grilled chicken or fish to make your own. You can also turn this into an easy wrap with gluten-free tortillas. – Veronica
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Dinner – White Sweet Potato Purée
Everyone loves mashed potatoes. But regular mashed potatoes are very starchy. That means the starch quickly converts into sugar. That’s more bad news for your gut. But this healthy recipe for mashed potatoes uses the nutritiously-superior white sweet potato. Instead of regular milk, I use almond or coconut milk.
I swear to you that my white sweet potato pureé will have the same starchy mouth-feel as regular mashed potatoes. But this version contains way more minerals and is lower in calories. – Veronica
Dinner – Pistachio Crusted Salmon
This salmon dish is delicious and super easy to make. It’s also filled with lots of healthy fats and omegas. It takes less than 5 minutes to prep and less than 20 minutes to cook. It also makes great leftovers. Or you can serve 4 with this recipe.
First Thing in the Morning
I have lemon water in the morning and then I wait until I’m hungry to have my Green Drink.
For Breakfast – Avocado Toast
A special breakfast or a brunch treat, my recipe adds flavor to the avocado with a hint of vinegar’s tang and red pepper flakes.
Here’s my Mango Avocado Burrito Bowl, a spin on Chipotle Mexican Grill’s awesome burrito bowls. Use my recipe as a starting point and add any of your favorite ingredients like grilled chicken or fish to make your own. You can also turn this into an easy wrap with gluten-free tortillas. – Veronica
Snack – Choose from Three Hummus’s and Fresh Veggies
Get the recipe – Easy Hummus
Get the recipe – Green Goddess Hummus
Get the recipe – Red Beet Hummus
Dinner – Quinoa Enchilada
My famous Quinoa Enchilada – or “the whole enchilada” as my husband says. That’s so cheesy – no pun intended. This recipe is approved for the purpose of cleansing as long as you substitute vegan cheese and omit the corn. Watch my YouTube video or read the recipe on the blog.
This pulled chicken recipe uses my tomato-less bbq sauce. Serve with my creamy coleslaw and a gluten-free bun.
To make this vegan version, check out my Pulled BBQ Jackfruit Sandwiches.
– 4 organic chicken breasts
OR
– 1 organic rotisserie chicken
– Chef V's BBQ sauce
For chicken breasts: poach the chicken in boiling water. Begin to check the chicken after 7 minutes, it should be an opaque white and not pink. Remove the chicken when done and start to shred with a fork.
For rotisserie chicken, shred the chicken super fine.
Add shredded chicken and mix with my tomato-less bbq sauce over low heat and warm. Serve the chicken warm on a gluten free bun with my coleslaw recipe.
First Thing in the Morning
I have lemon water in the morning and then I wait until I'm hungry to have my Chef V organic Green Drink.
Breakfast: Peaches & Cream Smoothie
On National Smoothie Day and National Peaches and Cream day we had to make up a healthy Peaches and Cream Smoothie. Peaches, cashews, honey, and pea protein make this yummy treat.
Lunch: Garden Salad with Yummy Viniagrette
Salads are easy to prepare and are a super convenient way to get more nutrients into your diet. This mix of greens and veggies is easy to assemble and goes great with my Yummy Vinaigrette Dressing.
This Pulled BBQ Jackfruit Sandwich recipe uses my tomato-less bbq sauce and is vegan. Serve with my coleslaw on a gluten-free bun.
Dinner – Chef V's BBQ Sauce
Nightshades tend to cause inflammation in the body. Tomatoes are in lots of yummy sauces like ketchup, BBQ sauce and marinara. These sauces can cause inflammation in the body and discomfort.
Try this tomato-less bbq sauce recipe as an alternative and see how much better you feel. You can use this sauce on anything that calls for BBQ sauce.
Dinner – Creamy Raw Coleslaw
This coleslaw recipe goes well with my BBQ Jackfruit Sandwich, my Pulled Chicken Sandwich, and my Sloppy Joes Sandwich.
This “What Do I Eat Today” menu starts with warm lemon water, then Green Drink. For breakfast, Warm Cinnamon Quinoa, a hearty treat. For lunch, my Mediterranean Stew, and for dinner, Chicken Pot Pie, a gluten-free recipe with a vegan option, demonstrated in this Chef V Cooking School video.
I have lemon water in the morning and then I wait until I’m hungry to have my Green Drink.
For Breakfast – Warm Cinnamon Quinoa
For breakfast, Warm Cinnamon Quinoa fills the belly and tastes so good. I use quinoa, my own recipe for raw almond milk, raw coconut nectar, and ground cinnamon. You can top it with berries and/or nuts.
For Lunch – Mediterranean Butternut Squash + Carrot Stew with Quinoa
For lunch you have my Mediterranean stew, made with mellow spices for a flavorful and healthy mid-day meal.
This stew can be prepared a day ahead. It’s great to take to work or enjoy for dinner the next day, or for a warm and healthy meal for the kids to come home to and easily reheat.
Dinner – Chef V’s Chicken Pot Pie
For dinner, you are having my Chicken Pot Pie, made with healthier ingredients that will taste great and make you feel good. There is a vegan option as well!
This recipe is featured in my Cooking series on YouTube and you can watch me prepare the recipe here.
This “What Do I Eat Today” menu starts with warm lemon water, then Green Drink. For breakfast, a Gnger Apple Berry Smoothie you are going to love. For lunch, my Spicy Vegetable Soup, and for dinner, Turkey Risotto, demonstrated in a Chef V Cooking School video.
I have lemon water in the morning and then I wait until I’m hungry to have my Green Drink.
For Breakfast – Ginger Apple Berry Smoothie
A morning ginger apple berry smoothie not only tastes great but is loaded with antioxidants to fight free radicals and reduce inflammation.
My “What do I Eat today” lunch is Spicy Veggie Soup. This is a spicy vegetable soup with jalapeno, quinoa, zucchini, black beans, and lots of spices. Vegan and gluten free. Add or reduce spices if you like your soup milder or super hot.
Dinner – Turkey Risotto
A super simple recipe, it has only 7 ingredients and is so easy to make. It has so much flavor, is so filling and balanced, and I hope you enjoy it as much as we do! “You don’t even know do’, it’s the BEST Risotto!”
While most risottos have a lot of cream and butter, we’re not going to use those. Using arborio rice, this risotto has a nice creamy texture that we’ll make using vegan broth.
This recipe is featured in my Cooking series on YouTube and you can watch me
prepare the recipe here.
First Thing in the Morning
I have lemon water in the morning and then I wait until I'm hungry to have my Green Drink.
For Breakfast – Pumpkin Protein Smoothie
This smoothie tastes rich and decadent – but it is vegan and gluten free as well. I use raw cashews and my own Pumpkin Pie Spice Blend to make this a healthy, delicious treat that won’t make you bloated. – Veronica
Lunch – Warm Pumpkin Salad
Warm pumpkin salad: this is a delicious fall treat for those first cool days that signal the end of summer. It’s very filling and makes you feel full even though it’s a salad. It’s also very healthy and vegan.
Afternoon Snack – Spicy Golden Pumpkin Hummus
This treat is so yummy you can eat it with gluten free crackers, veggies, on a veggie sandwich. For a party or everyday, I know you’ll enjoy it. make it with my Organic Pumpkin Purée.
Dinner – Creamy Curry Pumpkin Soup
I have lemon water in the morning and then I wait until I'm hungry to have my Green Drink.
For Breakfast – Berry Parfait
My raw berry parfait is made with nuts. Here's a tip: many raw food recipes call for soaking nuts. Why? Soaking nuts (from 2 hours to overnight) improves the flavor and nutritional value of the nuts by releasing dust, residue and tannin into the water, leaving the nuts with a softer, buttery texture and increasing their digestibility. Never use the soak water – always discard it.
For Lunch – Chef V's Raw Cucumber Avocado Gazpacho
Cool and creamy, soups are a great way to start a meal, but are also awesome as a main course. You can easily double or triple my recipe and have delicious leftovers. The beauty of my veggie-rich recipe is that its high water and fiber content slows how fast you eat and fills you up quicker.
Dinner – Grilled Artichoke with Two Sauces
Grilled artichokes, precooked and finished at the picnic. They’ll love these on the barbecue. Serve with my two vegan sauces: Raw Horseradish Mayonnaise, and Vegan Herb Aioli.
Also for Dinner – Green Soup with Lemon Basil Pesto
This menu plan is from one of my retreat events. My retreats are three day wellness experiences in gorgeous locations with lots of activities and of course, great food.
At my retreats, we start with lemon water then Green Drink. For breakfast, in this menu plan I serve Smoothie Bowls with an abundance of fresh organic fruit to top the bowls.
For lunch, I serve a Green Salad with Carrot Ginger Salad Dressing. And we have a snack – my Easy Hummus with carrot slices, cucumber, celery, snap peas, and Simple Mills almond flour crackers.
For dinner, We have grilled Miso Glazed Salmon with Wasabi Sweet Potato Puree and Asparagus. And the best for last – my Chai Spiced Cakes with Ginger Icing.
I have lemon water in the morning and then I wait until I'm hungry to have my Green Drink.
For Breakfast – Smoothie Bowl
My breakfast smoothie is delicious, good for you, and easy to make. What's not to like?
For Lunch – Chef V's Green Salad with Carrot Ginger Salad Dressing
Green is good! Starting with fresh locally sourced organic greens, add carrot, celery, radish, red onion, and grilled chicken (optional). Top your salad with my Carrot Ginger Salad Dressing.
Dinner – Miso Glazed Salmon with Wasabi Sweet Potato Puree and Asparagus
This ginger glazed salmon is super easy. For the salmon I just broiled it for 5 minutes with this marinade. Let the marinade sit for 30 minutes on the fish before cooking.
Dessert – Chai Spiced Cakes with Ginger ICing
This recipe may seem long and daunting but it’s really easy and worth it! Most the ingredients are spices that you hopefully already have.
This makes a lot of cupcakes so I keep them in a bag I frosted in the fridge. Pop one out and place in microwave and then top with frosting when done. These are great to have in the house for a delightful yet healthy treat when you have a sweet tooth.
