How many calories are in a typical meal?

We believe strongly that the quality of the inputs is far more important than the number of calories in a meal. All calories are not created equally (that’s old science) and different foods affect our biological systems (hormonal, metabolic, etc.) in different ways. In our experience, fixating on the number of calories tends to do more harm than good for the average person trying to reach their health and fitness goals. We believe that the simplest and most effective way to reach your goals is to focus on eating real (not processed) food that is prepared from clean and wholesome ingredients. Instead of focusing on the numbers, we want you to focus on how our food makes you look, feel and perform.

Are all of your meals gluten free?

Absolutely. Though not everyone has a gluten intolerance, research has shown that more and more people have gluten sensitivities (without even knowing it.). We also focus on using clean and wholesome ingredients rather than processed foods, which makes avoiding gluten far easier. In addition to a completely gluten-free menu, our menu is also dairy- and egg-free.

I live an active life. How do I know I’m getting enough protein?

Don’t worry, we also live active lives. But to be safe, we have partnered with a registered dietitian to ensure that not just each recipe is well-balanced and carefully composed, but also that each daily menu is thoughtfully structured to maximize nutrient density and diversity.

Will I lose weight on one of your meal programs?

Our programs are designed to provide you with all of the nutrients you need to live an active and healthy lifestyle. We carefully craft each recipe and structure each day’s worth of meals to ensure that you’re looking, feeling and performing your best – both mentally and physically. For some, this may mean shedding a few excess pounds. For others, this may mean providing an adequate balance of nutrient density and diversity to fuel your days. In any case, you can rest assured that by living the V+B life, you’ll be eating delicious, nutritious, well-balanced meals. But hey, if that’s not enough, you can always walk/run to our production facility to pick up your meals yourself (no charge).

Are all of your ingredients certified organic?

Depends. Do you work for the USDA? (Joke). We believe more in working with farmers and growers who utilize sustainable and organic farming practices than in working strictly with those who are certified organic. For many small, local farmers and growers, the official organic certification process is simply cost prohibitive and too time consuming a process to undertake. We partner only with those who share our high standards; those willing to work longer hours to protect the land and the plants and animals on which we all depend. Ultimately, our philosophy on this topic is simple – we strive to establish lasting relationships with good people who are doing great things.

F*Type Series: Ariane Valle, Co-Founder of Vegetable and Butcher

F*Type is a series featuring womxn in DC who are up to amazing things so we can redefine the female stereotype and build an inspiring community. We want to hear from bad*ss women who are entrepreneurs, thought leaders, change makers, mothers, and more.

This post features Ariane Valle, co-founder of Vegetable and Butcher.

About Ariane

Where are you from?
I was born in the Philippines and moved to the states when I was 7.

What is your background (education, training, life experiences)?
Because education isn't free in the Philippines (we don't have public schools, student aid programs, etc), my mother saw education as the only means to having a career. But, it turns out being a college dropout doesn't mean I'll be waiting tables ;)

How long have you been in the DMV?
I have lived in Virginia since I moved here from the Philippines. I lived in DC on and off for the last 10 years, so I am a "native-ish" Washingtonian.

How did you end up in the DMV?
Green Card :)

Work Life

What do you do or what is your organization all about?
Vegetable and Butcher deliveries ready-to-eat, freshly prepared, food as medicine meals directly to your doorstep.

What’s one leadership lesson you’ve learned in your professional life?
Surround yourself with people who are smarter than you.

If you have one, what did you learn from your biggest failure?
That asking for help isn't admitting defeat.

Advice

Tell us one piece of advice you’d give a fellow woman who wants to be in your position.
Take the job, but the boyfriend is mine.

What advice would you give 18 year old you?
Remember that your feelings are valid, but they are not facts. Confusing them as facts can lead to messy thinking, and in your case, a couple sloppy decisions.

Health + Wellness

How do you balance work + wellness?
It's tough. We make a joke that starting a health food business was the least healthiest thing we could do, but setting hard boundaries has really helped.

Do you have a favorite fitness class or way to exercise?
I remember being a terrible runner in high school, but fell in love with it in my early 20's. I enjoy long distance running -- it's a form of meditation.

What's your go-to meal on a busy day?
I'm a little bias, but I LOVE our charred broccoli and carrots dish. It's simple and really highlights the flavors of carrots and broccoli.

One food you can't live without?
CAULIFLOWER!

How do you unwind after a stressful day?
I love B for D or breakfast for dinner. Turner, my partner, and I will cook breakfast together, set our table and enjoy 20 minutes of no work talk. It's our slow down moment.

Any self-care practices you recommend?
I do not have a 10 step facial care routine, but I have a routine that I follow religiously. Having healthy, glowing skin is confident boosting for me, so I take the time to make sure this is something I do for myself.

Do you have any notable morning or evening routine?
10 minute morning guided meditations. This is another hard boundary and something I do daily.

DC Life

If you're celebrating over dinner, what DC restaurant are you at?
We rarely go out to eat, but every year on my birthday, Turner and I go to busboys to eat vegan nachos.

If you want to submit an inspiration to the F*Type series - please email emily@vegetableandbutcher.com.

more than food

more than food