Check out this yummy Easter Bunny Juice from Chef V! It’s so easy and the health benefits are amazing! It is blended not juiced to retain all of the beneficial fibers that boost your energy, speed up your metabolism, improve your skin and hair, and even our teeth.

One of the most popular smoothies (and one of my favorites) at our stores in New Jersey and San Diego, the Tropitaya Smoothie is so refreshing after a yoga class or to cool off on a hot day.

Thanks @msjulesfit for making us this recipe one night. It’s now on our monthly rotation because it’s so easy, tasty and healthy! Lots of healthy fats and flavor. We have it with salad, rice, or sweet potatoes and veggies. It’s so versatile and makes great leftovers.

Ambrosia salad is to die for Yum but also you might die from the ingredients! Yikes! Sugar on sugar on sugar! Oh wait, a little cream too! So, I’ve decided to remix this Easter classic and make a yummy, healthy and vegan ambrosia salad.

Check out my cute little sweet potato bunnies! They are so cute and can be seasoned sweet or savory! Recipe from Chef V for Easter celebration

Happy Easter! What’s more traditional than decorating Easter Eggs? But what is in all of those nasty dyes that we’ve been using on our food all of these years? Healthy Easter egg dye is easy to make. You can save money buying artificial dyes and get creative this year with household items you already have.

A creamy green smoothie has many important nutrients. Potassium is an important mineral that most people don’t get enough of. But instead of reaching for a banana, eat an avocado since it contains more potassium and way less sugar.

In keeping with our feature article about getting enough protein, this spring “What Do I Eat Today” menu includes chicken and salmon. We start the day with a liquid breakfast, my Skinny Shamrock Smoothie. Lunch is a mock ‘Chipotle’ Burrito Bowl with grilled chicken. Dinner is a recipe that is new to the website, Pistachio-Crusted Salmon, accompanied by my White Sweet Potato Purée. Enjoy!

Thinking of something fun to do with the kids this year for St. Patrick’s Day? I’m sure your kids love having fun green foods that aren’t normally green like green eggs or pancakes.

Shamrock Smoothies are popular around St. Patrick’s Day. However, they are typically not very healthy.

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. Stay skinny and look your best in green with this delicious recipe.

Green is good! Let me show you a variety of tasty ways you can create a sensational salad. Start with locally sourced organic greens, top your salad with a variety of colorful vegetables, fruits, legumes and a touch of lean protein. Salads are easy to prepare and are a super convenient way to get more nutrients into your diet.

Green veggies are central to this recipe, full of vitamins. Cannellini beans add fiber and richness. A lovely soup for celebrating the end of winter, the bounty of summer crops, or anytime you crave something super fresh and seasonal.

In a large saucepan, sauté the garlic in the coconut oil for 1 minute. Add the green beans and zucchini, and cook for 3 minutes. Stir in the curry paste, making sure to coat all of the vegetables.

My recipe for fire cider uses healthy organic ingredients, blended fresh. When you make it, you know what you are getting, unlike some health store versions. I use my Fire Cider all year long but especially in the winter, when I need to boost my immunity and fight colds. This is a natural anti-viral & antifungal. It is great for boosting the immunity or getting rid of a sore throat or cold. It has a nice kick to it, hence the name “Fire” Cider.

There’s a good chance you’re already using some medicinal herbs in your own kitchen. Here are some of the most popular herbs that are also used in traditional herbal medicine in China and other countries in the Orient. Start cooking with them daily and notice if you feel the difference!

A detox made with lemon and ginger will detoxify the liver and strengthen the immune system.This is a great drink to start your morning and also for an afternoon lemonade. Follow it with a low-sugar green drink for the best detoxifying results in the morning.

Warm Cinnamon Quinoa is an IBS friendly recipe. Chef V’s Tip: My fool-proof way to cook quinoa is to use a rice cooker. Place 1 cup uncooked qunioa and 2 cups liquid (either 2 cups filtered water or 1 cup filtered water and 1 cup unsweetened almond or coconut milk)

Chef V’s tip: This is my gluten-free, dairy-free version of mac and cheese. It uses butternut squash and cashews to create a creamy, slightly sweet sauce for gluten-free brown rice pasta.

Ahi tuna is a low FODMAP food. This recipe is low FODMAP, IBS friendly. Chef V tip – This is great to dip in Serves 2 as an entreé or 4 as an appetizer.

I swear to you that my 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.

This Green Goddess Hummus is amazing! It’s so full of flavor from the cilantro, chives, parsley, and lemon. It has the bright green festive coloring that kids love. Bring out the Green Goddess in you this holiday, or anytime.

My love salad with pomegranate seeds is so yummy. They are sweet and tart and add a delicious crunch to any dish. They have lots of fiber and two essential Vitamins, C and K. Sprinkle them on your favorite salads and soups or toss them into your next smoothie.

Go red! Research has shown that red fruits and vegetables such as beets and raspberries are nutritional superheroes. So drink up!

Beets, including beet greens, contain an amazing array of antioxidants, other vitamins, minerals, fiber, and protein.  – Veronica

Chia seeds are tiny superfood heroes. They come in either white or dark brown/black and have a huge nutritional profile. They contain Calcium, Manganese, and Phosphorus and are packed with fiber, protein, and healthy Omega-3 fats. They are basically tasteless so you can add them to nearly any kind of dish. Add raspberries, cocoa nibs, and coconut and you have a decadent yet healthy dessert.

This “What Do I Eat Today” gluten-free menu starts with warm lemon water, then Green Drink. For breakfast, Avocado Toast is a rich tasting treat. Lunch is my “Chipotle” style Burrito Bowl, and the day’s snack is a choice of three different hummus’s served with fresh veggies. Dinner is my Quinoa Enchiladas – you can follow the recipe online or watch me make it on my YouTube channel.

Improving your diet is the most important healthy change anyone can make. Yes, you can exercise more, you can get more sleep, you can meditate. But if you’re still filling your body with junk, none of that is really going to work the way it should. Change your diet and everything else falls into place. Start with this healthier and delicious red beet hummus dip.

How often do you eat bread and other foods that contain gluten? If you’re eating gluten everyday, is this a ticking time bomb? Are you setting yourself up for an autoimmune disease or other serious health condition later on in life if you continue on your gluttonous gluten-filled path?

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.

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.

For easy Hummus: Vitamix for 1 to 2 minutes. Add 1 tablespoon of water if needed for better blending. Serve on cucumber slices, as a dip with your favorite veggies, or spread on a wrap or gluten-free toast. Sprinkle with paprika and sesame seeds.

Too much dairy can be bad for digestion, especially for kids, which is why more people are choosing to limit their intake or eliminate it completely from their diets. Here’s a creamy and delicious mock milkshake recipe that will please your taste buds and your tummy! – Veronica

When you want a crowd pleasing appetizer that everyone will eat, my Buffalo Cauliflower recipe fits the bill. These are mega-tasty and healthy too, without guilty calories and bad-for-you animal fat. Buffalo Cauliflower bites go with summer parties, football games, and anytime you want some cauliflower that’s fun. – Veronica

Try a mocktail if you are looking to enjoy refreshing drink but hate the added alcohol calories. Take a break and try a Chef V mocktail recipe

My Macho Nachos recipe has everything a macho guy (or gal) could want in flavor and crunch, without the harmful fats and calories. Whether for Cinco de Mayo or the Super Bowl, this easy to make recipe is a hit with everyone.

Aioli, a traditional Mediterranean sauce, is just right for dipping veggies or drizzling over toasted baguette. It makes a delicious accompaniment to my Grilled Artichokes. – Veronica

This “What Do I Eat Today” menu starts with warm lemon water, then Green Drink. For breakfast, Warm Cinnamon Quinoa. For lunch, my Mediterranean Stew, and for dinner, Chicken Pot Pie, a gluten-free recipe with a vegan option, demonstrated in this month’s Chef V Cooking School video.

In this special episode, we have a virtual guest. Michael lost over 200lbs with Chef V and implemented a healthy lifestyle. His story is so inspiring. We make a vegan version of moussaka using a dairy-free Béchamel sauce and mushrooms instead of meat.

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