Chef V’s articles on women’s health and wellness include issues related to physical, mental, and emotional well-being. Women have health care needs different than mens’. They have a feminine microbiome to nurture as well as a gut microbiome. Reproductive health, hormonal balance, fertility, menstrual health, pregnancy, and childbirth are all parts of women’s wellness covered in this section.
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!
This article was written in September 2023.
Two short months after giving birth to almost 10-pound Kaden Samuel Kress, Veronica — the “V” in Chef V” — has lost 45 pounds of the 55 she gained. Just 10 more extra pregnancy pounds to shed and V will return to her pre-pregnancy shape. What’s her secret and tips for postpartum weight loss?
I’m stoked! I just got clearance from my OBGYN to resume my pickleball obsession, hit the gym and practice yoga. I’m soooo ready to get back to my active lifestyle. It’s not like I was a total sedentary sloth after giving birth to baby Kaden. I made sure to move around a little here and there. But giving birth is not only a miracle, it’s exhausting! Rest and recovery are just what the doctor ordered.
But going two months without engaging in my favorite physical activities was starting to drive me crazy. Being super active and then having to stop for weeks is like telling a tiger to ditch its stripes.
Despite feeling shackled and prohibited from doing high-impact exercise, the post-partum speed bump in my belly has almost completely flattened. And most importantly, I feel amazing. I’ve lost 45 of the 55 pounds I gained during my pregnancy. How did I do it without spending hours on the pickleball court or running on the beach and completely abstaining from serious exercise?
Well, I’m not just the founder of ChefV.com, I’m also a client. And no B.S. here, I attribute my quick post-partum recovery to the foods I eat.
If you’re planning on giving birth soon or down the road and you want to know the secret to quick post-partum weight loss, I realize my answer might be disappointing.
Maybe you were hoping I’d reveal a few tricks. But completely getting rid of the pregnancy pounds is not magic. It’s actually very simple. It always comes down to diet. Pure and simple.
NOTE: 12/23 – Veronica lost all 55 pounds and tells you how she did it, what she learned about postpartum and gives you a meal plan for safely losing the baby bump. READ IT HERE
Is it okay to take your time losing pregnancy weight? Nobody would blame you if you did. But you might not want to take too much time. That’s because according to a 2019 study published in the journal Nutrition, postpartum weight retention is both a short- and long-term risk factor for being overweight and obese. The researchers write, “Postpartum obesity has remained a clinical and public health challenge. The greater gestational weight gain is a strong predictor of higher postpartum weight retention.” In other words, the more weight you put on during pregnancy, the more weight you’ll have to lose after you give birth.
Again, it’s not rocket science.
But it’s not just how much you weigh after you give birth that’s at stake. It’s also your overall health. “The physiological and biological changes coupled with high-calorie intake and restricted physical activity may further augment the risk of higher postpartum weight retention, weight gain and related metabolic comorbidities later in life,” suggests a research study in an Indian OBGYN journal.
So what’s a decent goal for losing pregnancy weight? That same journal suggests that postpartum women with normal body weight but substantial postpartum weight retention — at least 10 pounds — as compared to pre-pregnancy body weight “should be motivated to attain pre-pregnancy body weight over a period of 12 months after delivery.”
That study from India I mentioned? It says that postpartum women with uncomplicated delivery should be encouraged to gradually resume physical activity within four to six weeks post-delivery or as soon as they feel comfortable.
Women with cesarean or complicated deliveries should gradually resume physical activity after their first postpartum check-up (i.e. six to eight weeks post-delivery).
No matter what, postpartum women “must be encouraged to engage in low impact exercises such as walking and gradually include core muscle group strengthening exercises,” the researchers suggest.
Shoot for building up to 5 days a week of 30 minutes of moderate-intensity exercise, including some muscle-strengthening activity.
I love giving back. It’s a research-backed way to feel awesome. And one way I want to pass it on is to offer a free download of my e-cookbook, Making Cleansing Easier. If you follow the recipes, diet resources and instructions to a “V” then you should have no trouble losing the pregnancy pounds.
The appetizers, snacks, drinks, entrees and even desserts include powerful anti-inflammatory, nutrient-dense ingredients.
But look, everybody and post-partum body is different. Take it easy. Be kind to yourself. If it takes you 6-12 months to lose the baby weight, then so be it. In fact, it’s common for it to take that long. But your baby is a precious lifetime miracle, so focus more on that bundle of joy than the meaningless number on the scale. If you eat real food the overwhelming majority of the time, you’ll feel great and that’s what counts.
To your health—and baby’s!
Love,
Veronica “V” Wheat
Founder, ChefV.com
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.)
Instead of my usual diet, after giving birth 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. This teryaki chicken recipe became a favorite.
Teriyaki sauce
1 cup coconut aminos or tamari sauce
3/4 cup coconut sugar
1 clove minced garlic
1 tsp red chili flakes (optional)
Boil sauce ingredients, stir and reduce heat to low and simmer for 10 minutes. Remove from heat and let cool. Use as a glaze for chicken, fish, any meat or veggies for teriyaki style.
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 green drink 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?!
Makes 6-8 tacos
Chef V’s Tips: 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.
Heat oil in a large soup pot over medium heat.
Add the onion and garlic, and sauté for about 3 minutes.
Stir in chili powder, cumin, and oregano and cook for another 2 minutes.
Reduce the heat to low, and add the vegetable broth, kidney beans, cannellini, black beans, and chili sauce.
Cover and simmer for about 35 minutes.
To serve, ladle into bowls and garnish with sliced jalapeños or cheddar shreds, if desired.
Order a 21 Day Detox Challenge – followup with a Green Drink subscription.
Over a 28-day period, the Chef V 21 Day Detox + Green Drink Program resulted in positive health improvements:
weight loss – an average of eight pounds.
– ‘bad’ cholesterol decreased – (LDL cholesterol) and the ratio of total cholesterol to LDL cholesterol improved. This is really promising for overall cardiovascular wellness.
– inflammation – went down 33% (based on c-reactive protein levels).
– A1C levels improved, crucial for maintaining healthy blood sugar levels and avoiding diabetes.
– bloating decreased – relieving the traffic jam inside your stomach.
It’s truly rewarding to see these positive changes happening in just under a month, making a difference in people’s lives.
You can carry out your own Chef V program and experience the proven results! Order your 21 day detox today!
Veronica (the “V” in Chef V) is now a mommy to one big beautiful baby. Kaden Samuel Kress was born weighing almost 10 pounds! Baby, momma and daddy (Brandon) are all doing great. Now that Baby Kaden is here, can V get back to her pre-pregnancy weight by doing a brief cleanse? V reveals whether it’s safe, and provides pregnant and breastfeeding moms with other practical nutrition facts.
As I write this right after the July 4th holiday, I feel grateful to live in the USA. But after having just given birth, I’m dreaming of being a Scandinavian. You see, in Denmark, moms get 4 weeks of leave directly before the due date and then 14 weeks of leave after birth.
But when you’re running a mini Organic Green Drink delivery empire, ain’t nobody got time for that much maternity leave.
Speaking of Green Drinks, they are the cornerstone of ChefV.com cleanses (4 of them per day, available in 1-DAY, 3-DAY, and 5-DAY options), and now that my Baby Kaden is here, I thought I’d write about whether it’s safe for new moms to do a brief cleanse to get back to the weight they were before they had a watermelon in their belly.
To answer whether it’s safe to cleanse while breastfeeding or pregnant, I’m not gonna leave you with a cliffhanger. I’ll cut right to the chase. I don’t recommend cleansing while breastfeeding or pregnant. That’s because when you’re doing a cleanse, it accelerates the liver’s detoxification pathways.
Totally a good thing when you’ve been eating lots of bacon double cheeseburgers and don’t have a tiny human in your belly. But when the liver’s detoxification pathways are accelerated, trapped toxins get released into the bloodstream. Not good for a fetus or a nursing baby!
Does that mean that pregnant and nursing moms shouldn’t have Organic Green Drink? Actually, having a Green Drink every day as a supplement to your diet is safe. I had one every day during my pregnancy. But don’t take that as medical advice. You should consult with your doctor or OBGYN.
So why is it safe to have a Green Drink while pregnant or nursing if it’s the cornerstone of the Chef V cleanse? Because the 7 green leafy veggies are nutrient dense. And you’re not doing a cleanse, you’re just having one daily green drink and eating a normal diet.
Another reason it’s not a good idea to do a cleanse, even a 1-DAY cleanse is because you’re consuming fewer calories. Although the Chef V cleanse is one of the only detox programs that supplies all the essential macronutrients (protein, fat and low-sugar carbs), it does not provide enough calories and nutrients for a developing baby.
Better For Mom & Baby’s Gut
ChefV.com prides itself on being the only company that delivers low-sugar, unpasteurized (raw) cold-blended Green Drinks made fresh. The advantage of raw and cold-blended is it’s better for your gut microbiome.
Less Harmful Bacteria Than Store Produce
Another advantage of drinking your greens from ChefV.com is that all our produce comes direct from farms. That means hardly any hands have touched the 7 certified organic green leafy veggies. In comparison, think about how many people handle or touch the produce sold at grocery stores: distributors, employees and customers. Supermarket-bought produce carries far more bacteria!
No Bugs, Literally!
Another reason Chef V Green Drinks are safe is that after we receive the produce directly from our farm suppliers, we wash it with a certified organic solution. The produce soaks in this solution and is then power-washed with cold water and inspected for bugs. This process reduces bacteria that could potentially harm your baby.
Finally, just a quick word of caution about consuming raw drinks and foods: make sure it’s from a brand or local farm that you know and trust!
Obviously, eating a diet high in fruits and veggies is not only great for mom’s health, but for developing baby’s as well. But a 2020 study in Public Health Nutrition posed an interesting question: Does a mom’s diet while breastfeeding affect what the baby will eat later in life? In other words, if mom eats lots of fresh fruits and veggies, will it “train” baby’s taste buds to like them too?
According to the study authors, children breastfed during infancy consume more fruits and vegetables than formula-fed children. “This pattern is likely due, in part, to infants learning from flavors of the mother's diet transmitted through breast milk.”
And out of nearly 1400 b mom-baby combinations, the study authors concluded that longer breastfeeding duration was associated with a higher rate of fruit and vegetable consumption when the child reached one year.
Even better, the study conclusion was the same when the children reached 6 years of age. Exposure to vegetable flavors through breast milk promotes later child vegetable consumption, the authors concluded.
Garlic and onions are great for stir-fry dishes but alliums, the family that garlic and onions are in, are not good for babies. In fact, alliums can make a colicky baby cry like a banshee even more.
A randomized clinical trial (the gold standard of research) from 2018 (published here) was conducted because “therapeutic diets for infantile colic lack evidence.”
So the study authors examined the effects of a low-FODMAP diet. FODMAPS stands for “Fermentable, Oligosaccharides, Disaccharides, Monosaccharides, And Polyols,” which are types of sugars. Alliums like garlic and onions are fructans, which are oligosaccharides.
The study examined breastfed infants at least 9 weeks old with colic. One group of moms went on a 10-day low-FODMAP diet while the other group ate a typical Western diet. The low-FODMAP diet was associated with a 32% reduction in “crying-fussing durations of infants with colic.”
You know how garlic and onions can make you burp? Remember that those alliums travel through the breast milk and make babies cranky!
The University of California San Francisco recommends that breastfeeding mothers take a daily multivitamin that contains 100 percent of the recommended dietary allowance (RDA). If taking a prenatal vitamin, you can continue to take it, but you’ll likely be consuming too much iron, which may cause constipation or indigestion.
A research article from a Spanish pediatric journal suggests that moms should pay special attention to getting enough thiamine (vitamin B1) and vitamins A and D, because these 3 nutrients are the ones most likely to be the most deficient in breastmilk if mom isn’t getting enough of it through the diet. The researchers also say that moms should consume at least 1800 calories a day.
All this writing about postnatal nutrition is making me hungry. I’m off to go eat and feed baby Kaden. I hope this article is useful if you’re expecting or nursing.
To your health — and baby’s too!
Love,
Veronica
Founder, ChefV.com
If you know me, you know I love to exercise. After recently giving birth, I was frustrated to not be able to do any of the active sports I enjoy, and now that I've been cleared by my doctor, I'm so ready.
I'm sort of obsessed with pickleball. And it's a sweaty game in sunny San Diego. I'm breastfeeding and I want to be sure I'm getting the electrolytes Kaden and I need to thrive.
Electrolytes are not something we usually think about. But when you’re playing pickleball like it’s an Olympic sport in hot weather, electrolytes matter. Lactating mothers need increased levels of electrolytes, starting with with sodium. And we also need more potassium, magnesium, calcium, and phosphorus.
If you don’t have enough electrolytes—or an imbalance of them—it can lead to serious problems: dizziness, fainting, nausea, muscle cramps, headaches, vomiting, tremors and even death.
Some people only know about electrolytes because of high-sugar, artificially-colored and artificially-flavored sports drinks. Obviously, that’s not healthy to drink, ever. But electrolytes aren’t just for serious athletes engaged in sweat-fueled competition.
Check out my healthy Electrolyte Orange Drink Recipe at the end of this article.
What Are Electrolytes?
Many people can name some of the most important electrolytes like sodium, potassium, magnesium and calcium. But do you know what electrolytes are and what they do?
Don’t feel bad if you don’t. I needed a refresher on what they do at a deeper level. So I geeked out a bit and read this research on it so you don’t have to. OK, so here’s what they do in simple English.
Electrolytes are essential for basic life functioning. You wouldn’t be able to contract a muscle, or think clearly, or have your heart beat effectively without electrolytes. These minerals are like mini electricians hard at work in your body. You see, we all have trillions of cells in our body. And each cell requires the perfect amount of electricity. Electrolytes send electrical signals that generate and conduct electricity that flows through our nerves and into our muscles. Without enough electrolytes, your heart, brain, muscles and nerves wouldn’t be able to properly function.
In addition, electrolytes regulate fluid balance in our cells. This helps keep us hydrated.
Which Minerals Are Electrolytes And Where Do They Come From?
All electrolytes are important. But the 3 main ones are sodium, potassium and chloride.
Phosphate, calcium, bicarbonate and magnesium are also important electrolytes. Other minerals like iron, copper and selenium are also considered electrolytes.
Besides taking a sea salt bath, pretty much the only way to get electrolytes is through food and drinks. Yet another reason why diet matters.
Any time you eat or drink something, the electrolytes dissolve in your blood and water. After the minerals dissolve, electrical impulses called ions are created. These ions are to your nerves and muscles what spark plugs are to a car. In other words, they serve as a catalyst. So in essence, electrolytes are the internal body’s spark of life.
Best Food Sources Of Electrolytes
One of the best selling points of a plant-based diet is that it’s rich in electrolytes. Fruits and veggies are hands down the best sources. Green leafy veggies, like the 7 certified-organic ones in the Chef V Green Drink delivery plan are especially high in calcium and potassium.
When you sweat, you mainly lose sodium and potassium. Even though there’s a tiny bit of sodium in Green Drink, I know I need extra if I’m sweating my butt off on the pickleball court or hot yoga.
So what I do BEFORE exercising is I add a teaspoon of Himalayan Sea Salt to my Green Drink. That way, I know that I won’t deplete my sodium and potassium levels. And to make sure they are fully replenished, I’ll have another serving of Green Drink.
Or, if I’m running low on Green Drink or am just in the mood for something else, I’ll make my own healthy, homemade Electrolyte drink.
Chef V’s Electrolyte Orange Drink Recipe
Here’s how I make a healthy alternative to Gatorade and other sugar-filled, artificial sports drinks.
Ingredients:
Method:
Blend in a blender. Serve cold. Keep for up to 2 days in the fridge.
(V wrote this article before she gave birth.)
Whew! What an amazing 8-month-long journey this has been. I can hardly believe that my due date is just around the corner! In just a few short weeks, my little bundle of joy will make his grand entrance into the world.
Make that a huge bundle of joy because right now—I’m 34 weeks as I’m writing this—HE is already huge: over 7 pounds! (Sorry to spoil the gender reveal.)
And he’s only going to get bigger. Starting in week 36, babies gain about half a pound and grow half an inch a week. That means he (naming reveal to be announced later) is on track to be 10 pounds by week 38. I wasn’t all that surprised, considering that on both sides of the family, we’ve got some long, tall genes.
Despite lugging a bowling bowl around with me everywhere I go, I’m not one of those pregnant moms with swollen feet propped up on pillows. That’s because I’m been staying super active and eating healthy.
Look, I know how tempting it is when you’re pregnant to give in to cravings. “I’m carrying around this 10-pound baby and deserve a pint of ice cream!”
But when you give into temptation during the later part of your pregnancy, you run the risk of…
You can have perfectly normal blood sugar levels but if you get your Ben & Jerry’s on every night, you can develop a type of diabetes that occurs during pregnancy: Gestational diabetes.
As if our hormones weren’t challenged enough being ladies without gestating babies. But during pregnancy, shifts in hormone levels can change how our body processes glucose (sugar). With pregnancy, hormones focus on the task at hand, keeping baby healthy—at the expense, however, of making it more difficult for the hormone, insulin, to escort sugar out of the bloodstream and into the cells.
With all the built-up sugar in the blood, gestational diabetes can occur. And it usually happens around the 24th to 28th week of pregnancy.
Only someone who has given birth, or is about to, can understand the intense desire to eat whatever you want. But the problem with giving in to temptation is that gestational diabetes doesn’t just affect the mama, but also the baby.
Preeclampsia (high blood pressure), premature birth, macrosomia (a condition in which the baby grows larger than normal), and neonatal hypoglycemia (low blood sugar in the baby after birth) are just a few conditions that are tied to gestational diabetes.
So even though pre-natal babies and bon bons go hand in hand, I’m not willing to jeopardize my health or that of my baby for a quick sugar fix. If I need something sweet, I’ll go for some fresh organic fruit or make one of my popular smoothies or low-sugar desserts.
I’ve been studying nutrition pretty much my adult life. But when it comes to eating healthy during pregnancy, I wanted to turn to the experts. And one of the best resources I came across was a book called, “Real Food For Pregnancy,” written by the author of Real Food For Diabetes, Lily Nichols, a registered dietitian, and certified diabetes educator.
On one hand, the importance of consuming nutrient-dense, real foods should apply to everybody, no matter which stage of life you’re in, baby bump or none. But what I found the most valuable from the book is the common misconceptions about prenatal nutrition. For instance, many pregnant women are told to avoid eggs or seafood, due to their cholesterol or mercury content.
Would you call child protective services on me if I told you I’ve been eating sushi while pregnant? It’s true! As Nichols implies, there’s no reason to be hysterical about eating sushi occasionally. Would I get to-go sushi from a gas station? No. But I’ll go to a high-end sushi joint I’ve been going to for years, and has never made me sick. Why risk it, you might ask? It’s because the cold-water fish used in sushi rolls are one of the best sources of Docosahexaenoic acid (DHA).
DHA is an omega-3 fatty acid and one of the best nutrients for your heart and brain. And for a growing baby, too!
However, you definitely want to keep your intake of high-mercury fish like swordfish and canned tuna to a minimum. High-mercury fish tend to be lower in DHA anyway. Try to limit your intake of canned tuna and mahi to 6 oz once a week.
below, my recipe for Pistachio Coated Salmon.
I’ve never been a huge meat eater. But I have gotten in touch with my inner caveman because in reading Real Food For Pregnancy, I learned that eating a little meat-on-bone provides essential nutrients such as collagen that you can’t get from a typical burger patty. Still, it’s weird gnawing on chicken bones like I’m a frat boy putting down 20 pieces on wing night at the bar.
Of course, the quality of meat is super important. I know how insane food prices have shot up. But I’m willing to spend the extra money to support my developing baby.
below, Chef V's baby shower
Of course, certain nutrients are vital for a growing baby such as folic acid. Personally, I think prenatal vitamins are just fine, but the one mistake some expecting mothers make is that they take the vitamins in lieu of getting the nutrients from real food.
That’s why I’ve been eating more eggs during pregnancy than combined over my whole life. Remember DHA I was just talking about? I eat 3 eggs a day sometimes to make sure I’m getting it straight from the source. But I admit, I’m gonna be so sick of eggs by the time this is over.
Some expecting mothers are told to avoid green leafy veggies because they may be more susceptible to bacterial contamination.
But if you’re avoiding dark green leafy veggies because you’re scared of bacteria, well, that’s just crazy. No offense.
Green leafy veggies are some of the most nutrient-dense foods on the planet. Why deprive yourself and your growing baby of the vitamins and minerals on the rare chance you’ll become sickened by tainted produce?
In my opinion, the reward of eating plenty of dark, leafy greens is much greater than the risk.
I’m also not giving into the warning not to drink unpasteurized juices. At least not when it comes to having Organic Green Drink, which my body is so used to after drinking it for over 10 years.
Again, the health benefits of raw Green Drink outweigh the risks. The living microorganisms from the 7-certified organic leafy greens in Green Drink nourish my gut microbiome. And, in turn, it will help colonize my baby’s beneficial gut bacteria.
Now, I don’t want you to think that even while pregnant I don’t eat any junk. But pretty much, my biggest indulgences have been pancakes or waffles. Obviously, with almond flour, not regular white flour, haha.
The impulse to sit on the couch when you’re sweating with a watermelon-sized belly is strong. But not only do you have to get a little movement, the more movement you get, the easier your pregnancy may be.
That’s why I’m still doing yoga almost every day, going to the gym, playing pickleball 5-6 days a week—yup, even at 34 weeks!—and last, but not least, I’m playing golf 2-3 times a week. All the while still working full-time! I work every day but I also make sure to squeeze in time for fun every day.
And here’s the crazy thing. Now that I’m just about 6 weeks shy of the due date, my golf game is better than ever. I’m crushing the ball. My drives are 240 yards. That’s 40 yards longer than before I became pregnant! I’m catching up with Brandon’s long game. Still, I have to admit some defeat. I can’t do a whole 18 holes. I’m cutting down to 9.
You know how in traditional cultures, the moms carry their babies on their backs? Well, I’ll probably be on the links and pickleball court with one of those back slings, haha!
Stay tuned. I can’t wait to introduce you to…him.
A smoothie recommended for the nursing mom!
This is our most popular smoothie and the smoothie my husband has every day: Banana Blue. I don’t typically share banana based smoothies since bananas are excluded from the Chef V cleanse because of their high starch and sugar content.
However, for nursing moms, banana and blueberries are great for healing the uterus and producing breast milk. I’ve added some nutritional super boosts too like chia seeds and almond butter.
And of course remember to use all organic!
Blend in high for 1-2 minutes until smooth. Enjoy! Serves 1.
When it comes to soy, I’m not talking about the lab-grown kind that’s in Impossible Burgers. Been there, covered that. I’m also not talking about soy protein powder (here). Now that I’ve got a baby belly for real, I’m curious how regular soy, the kind that’s used to make blocks of tofu, for instance, impacts prenatal health.
Spoiler alert: it’s not something I’ll be feeding my developing baby. For some people, this news might be surprising because soy is supposed to be a healthy plant-based source of protein. And for women going through menopause, soy is supposed to help balance estrogen levels.
The thing is that soy, despite its seemingly innocuous squishy nature, has a dark side…
Almost all the soy that’s grown in the U.S. is genetically modified. But don’t just take my word for it. According to the U.S. Department of Agriculture’s own stats, over 90 percent of soybeans are produced using genetically-engineered varieties. I’ll be stoked if my kid becomes an engineer but there’s no way I want my baby eating GMO foods.
Think I’m just being paranoid about GMO soy? Then check out the conclusion of this study from Environmental Sciences Europe:
“Serious adverse events of GM consumption include mortality, tumor or cancer, significant low fertility, decreased learning and reaction abilities, and some organ abnormalities.”
Case closed.
Is the simple answer to buy organic, non-GMO soy? (FYI: Organic foods are not genetically engineered, so saying organic non-GMO is redundant.)
This is a bit of a tricky question. On one hand, soy is one of the most heavily-sprayed crops. I previously talked about the potential dangers of the world’s most widely used weedkiller: glyphosate (used in the Monsanto brand, Roundup).
Organic soy is not sprayed with glyphosate. But that doesn’t mean it won’t contain traces of it. If an organic farm is located close to a non-organic farm that uses glyphosate, the spray can drift to the organic farm.
Again, it may sound like I’m being a bit kooky worrying about glyphosate drift. But studies have shown that people who live near large farms where herbicides and pesticides are used are at risk.
And that’s not a risk I’m willing to expose my kid to. In fact, according to a study in Diabetes Care, exposure to glyphosate in the first trimester is linked to a higher risk of gestational diabetes, says pregnancy nutrition expert, Lily Nichols, RDN.
The next problem with soy is how it affects the environment that my child will walk on, in just a few short months!
It turns out that soy has a huge negative impact on the Earth. According to the World Wide Fund for Nature, soy production has more than doubled over the last two decades. While we need more crop yields to feed a growing population, the production of soy is mostly unsustainable and contributes to rising levels of greenhouse gas emissions. Forests and grasslands are cleared to cultivate soy. The result is that not only are natural habitats destroyed, so are the traditional cultures that rely on them.
What’s more is that soy isn’t just grown for human consumption. In fact, approximately 80% is used as feed for livestock. And even if you think the environmental impact of cow farts are greatly exaggerated, there’s no denying that soy usurps a huge amount of resources. It requires immense amounts of water and chemicals to cultivate soy. In addition, the clear-cutting of forests to make room for soy changes the natural composition of the soil.
When soy is cultivated in unhealthy/unnatural soil, the soil becomes eroded and often contains heavy metals like aluminum. If you have an excess amount of aluminum in your body, it creates oxidative stress in the brain, liver and kidney, says a 2022 study in Emerging Medicine International.
Conventional soy is often processed in aluminum containers or boxes instead of the traditional Japanese wooden boxes. The aluminum can leach out of the box into the tofu. And if that’s not bad enough, conventional soy can interfere with the absorption of the good minerals you want in your gut like calcium, zinc and magnesium.
The ultimate reason I’m not going to avoid soy over the next several months? I’ll let the aforementioned Lily Nichols explain. Nichols quotes a study on her website from Pharmacology Biochemistry and Behavior which concludes:
“Aluminum exposure during pregnancy has potential neurotoxic hazards to the in utero developing fetus brain.”
There’s no way I’m chugging gallons of soy milk while I’m pregnant or while I’ll be breastfeeding. However, I’m not suggesting that all soy is bad all of the time. I think with soy, the key is moderation and the type. I’m in favor of fermented soy that’s produced via traditional methods.
Miso soup, tempeh and natto are examples of fermented soy that are healthy sources of plant-based protein. Whole organic soybeans can also be your best friend if you’re looking to manage hot flashes and other menopausal symptoms, not something I’m not looking forward to.
For now, I’ll enjoy being a new mom, soy-free.
If you want to avoid yeast infections, minimize PMS symptoms and maintain great gynecological health, ChefV.com founder and nutritional therapist Veronica Wheat has some sage advice.
Weight. Gut health. Digestion. Elimination.
These are the things we most often think about when it comes to our food choices. But ladies, when it comes to our overall diet, we should also keep our vaginal microbiome and menstrual cycle in mind.
You see, we not only have an invisible world of trillions of bacteria in our large intestine, comprising most of the Gut microbiome. Women also have a vaginal microbiome. In fact, a study of 110 women of reproductive age revealed that the vagina contains anywhere from 10 billion to 100 billion bacteria.
And just like the gut microbiome, the vaginal microbiome is home to mostly friendly bacteria. But poor food choices and other factors I’ll highlight below can throw off the balance quickly, leading to yeast infections and irregular or painful cycles.
Similar to the relationship in the gut microbiome, in the vaginal microbiome, there’s a symbiotic relationship between the host (you) and the bacteria. Us ladies provide a humid, nutritious and warm environment for the microbes. And in return, what do we get?
In exchange for being able to live rent-free in our warm and cozy ‘ginas, the microbes provide “a first line of defense against nonindigenous microorganisms.” In other words, the friendly vaginal bacteria act like an army and immune system, protecting us from pathogenic invaders that don’t belong down there.
But just as a neglected house attracts nasty critters, the internal environment of the vagina can result in vaginal dysbiosis; the unfriendly bacteria take over and wreak havoc.
Out of all the factors that can cause vaginal dysbiosis, I’ll focus mostly on diet. But before I do, I just want to mention other internal and external factors that can disrupt the vaginal microbiome.
It’s important to maintain a healthy ecosystem in the vagina because dysbiosis can lead to, among other things:
In addition to hygiene, regular exercise, managing stress, and eating a healthy diet are key to maintaining an optimal vaginal pH and microbiome. And for this article, I’m going to focus on nutrition.
People assume I’m the equivalent of a Catholic nun when it comes to nutrition. But I’m not always strict. Sometimes, I “take the habit off” and indulge in my favorite junk food habit: french fries. But the most important lesson I can impart is to eat super healthy like 85% of the time. If you do this, you’ll most likely provide your vaginal microbiome with a healthy environment to thrive in, and you’ll be less likely to experience yeast infections or a difficult menstrual cycle.
Am I just saying this because I’m in the business of delivering Organic Green Drinks to people’s homes across the country (the Green Drink Plan)? Well, yeah!
But low-sugar green leafy veggies (7 of them in Green Drink, all certified USDA Organic!) are clinically proven to support health in many ways.
In fact, Chef V’s 21-Day Detox and Green Drink was the focus of an independent research study. However, one health metric that wasn’t analyzed by Citrus Labs, the Santa Monica research company that conducted the analysis was vaginal health.
So I dug up some research of my own and here’s a couple of examples of how consuming green veggies can support a healthy vaginal microbiome.
A study published in BMC Women’s Health says dysmenorrhea (painful menstruation with abdominal cramps) is one of the most prevalent gynecological disorders, experienced by approximately 60%-70% of young women during menstruation.
The biological reason why painful periods occur is the increased release of something called prostaglandins into the uterine tissue once menstruation begins. Your body makes prostaglandins (which are hormone-like lipids) at sites of tissue damage or infection.
When high levels of prostaglandins respond to tissue damage, the blood vessels constrict. In addition, you also get more contractions of the muscular layer of the uterus (the myometrium). But the fun is only just beginning. What also ends up happening is blood flow to the uterus is choked off, causing pain.
HEALTHY EATING RESOURCES
CHEF V’s COOKING SCHOOL (Free videos)
What Do I Eat Today? (Free recipes)
Making Cleansing Easier (Free e-cookbook)
Is this simply a physiological curse of being female?
Well, yes, if you indulge in “sugars, salty snacks, sweets and desserts, tea and coffee, salt, fruit juices and added fat (labeled as “snacks” pattern),” according to the research study in BMC Women’s Health.
So how protective are green leafy veggies for gynecological health? Well, a 2017 observational study in the British Journal of Cancer said that “a higher intake of green leafy vegetables was inversely associated with mortality from ovarian cancer.” Because it was an observational study, we can’t conclude that there is direct causation, but the correlation is very strong.
“Just finished my 3 day cleanse & I’m about to start my post cleanse. It was so much easier than I expected. I wasn’t hungry until the end of day 3 & the cleanse was actually very tasty. I lost 5.1 pounds & I feel great. I’m expecting to gain some of that weight back when I start eating solid foods again today but it’s a great kick start & great motivator to continue to eat healthy. Thanks Chef V!” – Sally
Green leafies like kale, collard greens, lettuce, parsley, and chard (all of which are in Organic Green Drink) contain antioxidants that protect cells from oxidative stress, which prevents cellular damage. These nutrient-dense veggies also keep inflammation in check, which plays a big role in hormone balance.
In addition, green, leafy vegetables contain phytoestrogens. These plant compounds mimic the action of estrogen in the body. If your estrogen levels are low because of perimenopause or menopause, consuming more green leafy veggies may help balance your hormones, which leads to a healthier vaginal microbiome.
And let’s not forget how important it is to eat healthy while pregnant! As a new mom, I’m living proof! No gestational diabetes for me, thank you. You see, green leafies are abundant in essential vitamins and minerals for healthy fetal development. And after your baby is born and you’re back to having periods, the vitamin K in green leafies helps prevent excessive bleeding and encourages healthy blood clotting.
Look, I could go on and on about the benefits of green leafies, but I think by now you get the idea. They’re not just important for maintaining a healthy weight and managing blood sugar. Green leafies are absolutely necessary for an optimal vaginal microbiome!
So here’s how you can incorporate more of them into your diet:
Check out my entree recipes from my cookbook here.
And don’t forget to minimize your intake of added sugars. Your vaginal microbiome will thank you for it.
To your (vaginal) health!
Love,
Veronica “V” Wheat
Founder, ChefV.com
Scientists say that the state of our gut is vital to good health and influences our ability to lose weight. Each of us have a “microbiome” in our belly – our own set of bacteria. Staying mindful of the impact of what we eat on our gut and following a healthy diet has a huge impact on how we feel. The good news is that most of the bugs in your gut are friendly. But when the bad ones start multiplying, that's when your skin and digestion can suffer. Here's 3 things you need to know about your microbiome.
It's kind of creepy when you think about the fact that there are about 100 trillion bugs (bacteria) in the human gut.
Imagine looking under a microscope and seeing all those critters swimming around in your belly, enjoying a buffet of the food that's in your gastrointestinal tract.
If you think you're human, think again. We're actually more bacteria than we are human. In fact, your body has at least 10 times more living organisms in your gut alone than your whole body has human cells.
Think about that. All the cells that make you, well, you, including skin cells, bone cells, and muscle cells, all over your body is tiny in comparison to the number of bacteria that's living inside of you. Scientists consider your gut so important that they call it your “second brain”.
The good news is that the majority of the bacteria in your gut is friendly. Friendly microbes play an important part of your immune system.
But because of several factors including genetics, antibiotic use and lifestyle choices (poor diet), you may have too many unfriendly bacteria.
Researchers just a relative blink of an eye ago have discovered that the bugs in your gut more than anything else including diet and exercise determine your health.
For example, we now know that obesity isn't just linked to eating too many calories and junk food. It's also a consequence of lacking certain beneficial bacteria. (Want to read more on this topic? Here's a good article.)
image courtesy Custom Probiotics Inc
In addition to the examples of the overall connection between bacteria in the gut and overall health, here's another one: joint pain.
It used to be assumed that joint pain was a result of simple wear and tear. But now, researchers believe that the bacteria in your gut can determine whether or not you develop osteoporosis and other joint disorders.
The bugs in your gut can also determine how healthy your blood vessels are and whether or not you'll develop hardening in your arteries.
Moreover, all kinds of inflammatory disorders such as autoimmune disease and cancers of the GI tract may be caused by poor gut health.
Your mood can also be directly related to your gut bacteria. Anxiety and depression may not only be the result of circumstantial, external factors, but also because of your internal environment.
As you can see, having a diverse amount of good bacteria is perhaps the biggest influencer of overall health. Gut health can even determine skin health.
If you spend a lot of time and money on skin care products, perhaps you need to rethink your skin care regimen entirely. That's because poor skin, from excessive dryness to acne and other skin conditions can be traced to what's inside your gut.
But if genetics is a major determining factor in your bacteria portfolio, is there anything that can be done to change what's inside your gut?
The good news is there are a few simple things you can do to boost the number of beneficial bacteria.
For starters, if you're not taking a probiotic supplement, buy one today and start taking it every day. It should contain at least 10 billion colony forming units (CFUs) per serving (usually one or two capsules).
Like any other supplement, not all probiotics are created equal. If you buy a cheap one from Rite Aid it might not be effective. Do some research before you buy.
Another easy thing you can do to improve your gut health is having 16 oz of my Green Drink every morning. Good bacteria love to feast on the seven certified organic green leafy veggies in my Green Drink. The veggies contain prebiotic fibers. You can think of prebiotics as food for probiotics (good bacteria).
You can take the most expensive probiotic supplement in the world, but if you're not feeding the good bacteria with prebiotics, they're not going to flourish and multiply and colonize your gut.
Which is why if you haven't been eating healthy lately, I also recommend doing a Chef V Cleanse. With a Chef V Cleanse, you get four Green Drinks per day plus a detox soup for dinner and two vegan protein shakes in between. The soup and shakes also are loaded with prebiotic fuel to stimulate beneficial bacteria in your gut.
Diet is crucial for gut health. Even if you eat a large salad with organic veggies every day, if you're also drinking beer and eating bread and other foods that are rich in either white or wheat flour, your good bacteria won't flourish.
That's because drinking beer and eating baked goods causes yeast overgrowth in the gut. Too much yeast results in the good bacteria not being able to do its job effective of protecting your immune system and fighting inflammation.
Bloated belly, foggy brain, chronic congestion and indigestion … all these are symptoms of poor gut health. And yeast overgrowth (especially from the species, candida albicans) is often the culprit.
If you need a longer digestive system overhaul that will keep the yeast at bay, I recommend trying my 21 day detox challenge. It's easy to follow. I provide all the coaching and instruction you'll need to easily finish it through, and give your gut the fuel it needs to populate good bacteria.
After your 21 day detox is over, you won't be tempted by eating yeasty, sugary foods again. And I'll teach you what to eat after the detox is over to ensure that your success will carry over and your good gut bacteria will thrive.
In the meantime, to boost the friendly bacteria in the gut, you can also eat foods that are rich in probiotics. Drinking kombucha is an easy way to get some probiotics. So, too, is eating fermented foods like kimchi (Korean cabbage), tempeh and sauerkraut. If you happen to live in a town with good farmers markets, look for stands that sell fermented foods and drinks.
Here's to your (gut) health….
Love,
Chef V
We all lead super busy lives. So when we go food shopping, who has time to scrutinize every single ingredient listed on every single nutrition facts label printed on every single item that we’re considering throwing in the shopping cart? Well, if you want to eat as clean as possible so that you can be as healthy as possible, learning how to read the nutrition facts label is critical. Thankfully, as a certified nutritional therapist, I'm here to break it down for you.
Food manufacturers are trying to pull a fast one on you. If you purchase any item that’s in a jar, can or box—with the exception of fresh produce—there’s a decent chance it contains the following:
Now, I realize that we don’t live in a perfect world. And so if you’re buying one processed snacky thing like gluten-free pretzels and enjoying it in moderation, I’m not here to judge.
But, have you ever heard the expression, “Death by a thousand paper cuts”? The idea is that one little nick won’t hurt you. But 1000 painful paper cuts could lead to a nasty, fatal infection. This same principle applies to the world of nutrition. When you go food shopping, your goal should be to limit the number of nutritional paper cuts that you put in your shopping cart.
Added Sugars
The first place my eyes immediately go to when I’m purchasing an unfamiliar product is the nutrition facts label. Thankfully, a handful of years ago, our federal government (the FDA) finally did something about the over-consumption of added sugars in the Standard American Diet (SAD).
Let’s ignore the fact that the government itself is largely to blame for that because … well, remember those food pyramids? So what do you think will happen if you eat 6-11 servings per day of bread and other grains? But that’s for another topic…I digress.
Anyhoo, in 2016, the FDA issued rules that updated the nutrition facts label. The biggest update was added sugars. This was such a profound update because it’s shocking how many unsuspecting foods contain added sugars. We expect soda to contain added sugar but not salad dressing, bread, peanut butter and I could go on and on…
According to Harvard T.H. Chan School of Public Health, adult women should have no more than 24 grams of sugar per day and 36 grams for most men. That translates to 6 and 9 teaspoons of sugar, respectively. That’s still too much in my book. But again, that’s for another topic…
Now if you’re someone who doesn’t make a lot of meals from scratch and instead rely on packaged foods, the amount of added sugars in your diet can add up real fast. So that’s why I highly encourage you to read the nutrition facts and check out the number of grams of added sugars. If the label says 1 gram of added sugars, well, I can live with that.
But for metabolic health and weight loss, the goal should be close to zero grams of added sugars. Eventually, you’ll become familiar with the healthiest packaged foods at the markets where you shop. So you won’t need to spend as much time scanning the nutrition facts.
Watch out for added sugars in so-called “healthy” juice drinks. You might be surprised, and not pleasantly.
Net Carbs
“Net Carbs” is NOT something you’ll see listed on the nutrition facts label. To put it simply, net carbs is the number of grams of total carbohydrates minus the number of grams of fiber (as well as sugar alcohol; but try to avoid sugar alcohol if you have gut issues).
Here’s an example:
Total Carbohydrates: 15 grams
Dietary Fiber: 5 grams
Net carbs = 10 grams
Both total carbohydrates and dietary fiber are listed on the nutrition facts label. If even doing some simple math sounds like a chore, then no worries, you don’t have to whip out your calculator. The important thing is to notice how many grams of total carbohydrates a particular food has. If it’s a very high amount, say, like 40 grams or higher, there should be a significant amount of fiber to offset the total carbs.
If there’s very little fiber, then the high amount of carbohydrates can quickly spike your blood sugar levels. Healthy grains like quinoa may have a high amount of carbohydrates but they also have a decent amount of fiber as well as protein.
Fat
When it comes to dietary fat, I’m actually not particularly concerned with the amount of fat unless it’s insanely high, like 50 grams.
What matters more is the type of fat. The Mediterranean Diet continues to have a reputation of being perhaps the single healthiest type of diet on the planet not only because it calls for lots of fresh veggies. Another key component is heart-healthy monounsaturated fats that come from foods like olives, olive oil, avocado (and avo oil) and cold-water oily fish.
I’m also not too concerned about saturated fat although there are some people who need to be careful about their intake of it because their genetics puts them at greater risk for atherosclerosis (hardening of the arteries).
The biggest issue with fat is where it comes from. The unhealthiest sources of fat come from vegetable oil and seed oils. Now I know that may sound counterintuitive because vegetables and seeds sound healthy. But the problem with these oils is that they are heavily refined and they spoil very easily. And how consuming these oils in large amounts may affect your health is that they may cause high inflammation in various parts of your body.
Heavily-processed, packaged foods are typically made with these poor oils that food manufacturers love to use because they are cheap. So if you see corn oil, soybean oil, canola oil or cottonseed oil, try to avoid it. When cooking at home, use avocado oil, walnut oil, ghee (clarified butter) or coconut oil. (Just be careful of the high amount of saturated fat in coconut oil if you have a family history of heart disease.)
Everything Else
Sodium
As for sodium, unless you’re on a sodium-restricted diet or have edema, I wouldn’t pay too much attention. If you buy bone broth or soup stock, it will likely have a lot of sodium. The problem with most high-sodium, packaged foods is that they lack vitamins and minerals. And when you consume too much sodium and not enough beneficial nutrients, it can throw off your electrolyte balance.
Cholesterol
Cholesterol used to be demonized by the mainstream medical establishment. Eating a diet high in cholesterol—mainly anything that’s made from an animal—was thought to be a sure ticket to developing heart disease.
But just in the last handful of years, many (but not all) health experts have changed their stance and no longer regard cholesterol as a nutrient of concern. Why after so many decades did the so-called experts change their mind? Well, the latest research studies cast big doubts about the link between cholesterol consumption and cardiovascular disease. So unless your doctor has advised you to curb your cholesterol consumption, don’t pay too much attention. Just make sure you’re eating clean, organic/wild humanely-raised animal products.
Vitamin D/Iron/Calcium/Potassium
These 4 nutrients are required on nutrition facts labels. Vitamin D is hard to get from food alone so you may want to consider getting it in supplement form, especially in the winter. Many people who eat a high-processed food diet are lacking in iron, calcium and potassium.
So the moral of the story is, if you’re eating lots of fresh produce or drinking low-sugar leafy greens, you don’t have to worry about diligently scrutinizing food labels. At the end of the day, you should be eating real food 90% of the time. The ingredients should be easy to pronounce (salad, fish, Green Drink, brown rice), mostly consisting of plants.
Chef V cooking at her Joshua Tree retreat in 2021
I’m not bragging, but I jumped on to the kale bandwagon long before the wagon rolled out of hipster neighborhoods and restaurants, serving kale chips and kale smoothies along the way. I may have jumped off other superfood bandwagons–mangosteen: that was fun while it lasted in the early 2000’s but açai berries won over my heart and tummy–but I plan on never abandoning you, kale, even if you do eventually lose hipster cred status.
Kale Nutrition: A Vitamin, Mineral & Antioxidant Powerhouse
If you’re wondering about what’s in kale that makes it so healthy, I’ll get to that in a second. First, though, if you’ve never visited my website, allow me to briefly introduce myself and tell you why my husband, Brandon, calls me the “Queen of Kale.” You see, years ago, I earned a certified nutritional therapist credential. I also became a private chef. Soon after launching my career as a chef, I created a recipe for an Organic Green Drink, featuring seven leafy green veggies with not one, but two varieties of kale.
My Green Drink became so popular that I created a business delivering organic green drinks with kale all over the country. This business–CHEF V–has evolved into a nationwide leader of shipped veggie juice and cleanse products. Sure, it took hard work to build what was once a small clientele into a customer list of thousands. But this success story isn’t about me; it’s all about kale playing a huge part in the amazing health transformations of thousands of CHEF V customers.
Here’s why I decided to use two varieties of kale in Green Drink:
Kale: The Leafy Green That’s So Nice, I Added It Twice
As I mentioned above, my certified-organic Green Drink has two types of kale: black and green.
Black and green aren’t the only types of kale. In fact, there are three main types and within each type there’s different varieties. For instance, the green kale I use is commonly known as curly kale. As for the black kale, its leaves actually have more of a bluish-green tint. You may hear black kale referred to as either Tuscan, dinosaur, or Lacinato.
Green kale is the one you’ll most likely find at the supermarket. For CHEF V Green Drinks, I source all the kale for 100% organic certified local farms.
In addition to curly/green and black kale, there’s also some interesting heirloom varieties that you might come across at a farmer’s market:
But wait! There’s more kale to try. There’s also Gulag Stars, Dwarf Blue Vates, Red Nagoya, Chinese Kale, and Sea Kale. If variety is the spice of life, then go get your kale on and try different types.
Why Is Kale So Good For You?
The reason why kale isn’t likely to fade away as a health trend anytime soon is because it’s not only super healthy, but it’s extremely versatile. That’s why you can make baked chips with it, along with soups, salads, smoothies and so much more. Sure, there’s tons of other superfoods and leafy green plants that deserve equal hipster cred pedestal status. (Cauliflower now seems to be enjoying its 15 minutes of fame.)
But let’s get back to focusing on the health benefits of kale. Why do so many medical experts consider it an important part of a healthy diet?
According to Dr. Drew Ramsey, someone whom I really admire for his work on treating depression, anxiety and emotional disorders through nutrition, kale offers some very impressive benefits:
I love what Dr. Ramsey says about kale: “It talks to your DNA and tells it to sing the sweet, slow song of health and happiness.”
You won’t find that conclusion in the New England Journal of Medicine, but lots of other health experts agree that kale is worth including in your diet pretty much every day. (With one major exception: don’t eat too much of it if you take blood-thinning medication; the vitamin K in kale can interfere with the medication and cause blood clotting.)
According to Harvard’s T.H. Chan School of Public Health, green leafy veggies like kale have natural chemicals that act as a first-line defense for plants. These chemicals protect them from bugs and fungus. And it’s these same substances that may help protect us against certain types of cancer and heart disease. [SOURCE]
What Can Kale Do For You?
Researchers are still learning more about the natural compounds in kale and other leafy greenies.
But what we already know is that a diet rich in plants, especially leafy greens is beneficial for health in many ways:
I’ll admit though that eating raw kale everyday would be a drag. That’s why my mission of improving the health of thousands of people in the easiest way possible was born. My Green Drinks are cold-blended to preserve the fiber and nutrients. There’s no easier way of consuming leafy greens than by getting on a Green Drink subscription and having a serving each morning.
Don’t take my word for it though….
Kale Yeah! Green Drink Success Stories
“Thank you so much. I work about 13-14 hrs a day in the wardrobe department of a television show. It is so easy to eat junk all day. Me and the driver of my wardrobe trailer committed to the 3 day cleanse and we feel amazing. Day 1, was the toughest day. Day 2, I saw the difference in my everything. And Day 3, was an introduction to my New Self. We Thank you Chef V!” — Pashelle
Heartwarming Success Story: K.I. Lynn
From bestselling author K. I. Lynn on Facebook:
LONG post ahead. I hope you’ll read.
I haven’t updated any of my weight loss because I wasn’t really seeing it, but today, I did. Plus, I hate people seeing me like this.
When I left my job it was not because my books had done so well I was going to write full time. In fact, I was just beginning to edit Breach. I left as just a pause, one that ended up being needed, because within a few weeks I hurt my knee and my beloved grandmother passed away. The next year, I released Breach and my hubs said “Ok, you don’t have to go back to work.” BTW, in that time I’d had to have surgery on the injured knee.
Between the surgery and writing full time something happened that I did not expect.
I gained weight.
It wasn’t a lot at first, but it did scare me when I passed the highest I’d ever been. Then I cried when I passed the number I said I never would.
Each year, I gained more weight. All the travel and stress and another surgery and needing something quick and easy started to add up, and in 4 short years, I’d put on around 100 lbs. That’s a lot of weight!!
I felt terrible about myself. I hated going to signings because I hated how I looked and felt. I didn’t FEEL good.
The biggest thing about weight loss that people don’t understand is that it’s not about WANTING to lose weight, it’s about having the MOTIVATION to lose weight. Wanting can lead to depression as you stare in the mirror, and you lose any desire to eat healthy.
Earlier this year I’d finally had enough. I didn’t have the motivation, but I was sick of it all. Olivia Kelley-Santos had told me about her green drink that she drank that made her feel good, so I went on and saw they had a 21 day detox and I said “That’s what I need. That’s the push.”
I needed to purge all the bad stuff from my body and start fresh. I already knew I want to do low carb. Low carb, not Keto. The box full of everything I needed came in mid-March, right in the middle of working on Welcome to the Cameo Hotel.
The detox did exactly what I needed it to do, and I lost about 20lbs in a few short week. It gave me my motivation, so when it was over, I continued on eating healthier.
I try and stick to a max of 40 net carbs a day. As many of you know, I am a cheese fanatic, and cheese is life and in about every meal. It’s what keeps me going and on a healthier way of living.
For weeks, I watched the scale go down, little by little. I saw a stall, but moved past it. I avoided temptation, and if I did fall, I had only a very small portion.
Then, in July, it happened – I hit my first milestone.
50lbs gone
Elena M. Reyes came to visit and there were some signings, but I managed not to gain any weight. For my birthday I splurged for almost a week eating anything I wanted, because for my birthday, that was all I wanted.
However, that splurge came with consequences. I had the taste for carbs and sugar again. I got back on my diet, but I found I was caving to cravings with little arm bending.
So here I am, doing a small 3 day cleanse with the green drink to get me back on track. I’m down 54lbs in total, and hope to be down quite a bit more by Wild and Windy.
I have goals, and one of them is to get this 100lbs off by the end of the year. I think I can do it. There are more goals after that, but for now, my eye is on the prize.
Just going to keep swimming.
