Chef V Moms on Instagram

Jan 24

9 years ago I ventured out of shared kitchens, took the leap and leased my own facility in San Marcos. This article was published in 2014. Hard to believe it’s almost been a decade since I moved my business to San Marcos to pursue my dream. That same year I moved to NYC and started my successful East Coast location which is now in New Jersey. It’s been quite the ride and I wouldn’t trade it for anything in the world. Helping people has always been my passion along with food and when you love what you do, you’ll never work a day in your life. Cheers to your health! 💚 ...

Jan 15

Guess who’s in New Jersey!? Cheersing to your health! Stop in and say hi. Be here til Wednesday💚

This smoothie is my favorite personal creation: Majikal Greens 💚 Made with my tropical Green drink, a splash of coconut water, mango, pineapple, kale, blue majik algae, ginger, turmeric and my vegan pea protein. All organic, vegan and gluten free! Cheers 💚💚💚 ...

Jan 11

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.

1lb salmon
1 1/2 tbsp lemon juice
1 1/4 tbsp olive oil
1 tbsp Dijon mustard
3 + cloves minced garlic
1 tbsp honey or maple syrup
1/4 cup crushed pistachios
Salt and pepper to taste

Rinse and pat dry your salmon fillet. Cut slits on top to soak in the flavor. Line on parchment paper and heat oven to 375.

Mix the marinade ingredients together. Oil, lemon, Dijon, honey, and garlic. Pour over the salmon and add crushed pistachios on top.

Bake for 17 minutes, remove and let rest for 5 minutes. Serve with your favorite sides. Enjoy! The best part is this is it’s pre-cleanse approved! 💚

#pistachiosalmon #salmon #salmonrecipes #dinner #dinnerrecipes #chefv #chefvcleanse ...

Dec 20