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.

How to Avoid Food Waste: An Intro to Pickling

This post was written by Kate Davis, a V+B customer and avid cook and fan of all things fermented.

If you’re like me and fresh vegetables and fruits from the farmers market are so tempting that you end up with more radishes or cabbage than you can actually consume, or you bought them for a specific recipe and then felt too tired to cook, well pickles to the rescue! I love both a lacto-fermented sauerkraut or, if you have less time, a quick pickle with good quality vinegar.

Lacto-fermentation isn’t as bizarre as it sounds: it’s a simple fermentation process that involves just salt, vegetables, and water. If you’ve ever enjoyed a juicy, crunchy dill pickle, you can thank lacto-fermentation. It’s a process whereby the naturally occurring lactobacillus bacteria (the good guys that make your stomach happy) in vegetables help create fermented foods. Salt helps out by wiping out the bad bacteria first (they don’t like salt) so that lactobacillus can get to work giving kimchi, sauerkraut, or that dill pickle a deliciously funky flavor. It’s a simple process that I recommend going down the research rabbit hole on. Here are a few places to get started: (1) fermentation basics, (2) jams and preserved foods, (3) how to ferment vegetables. I like adding sauerkraut or kimchi to vegetable bibimbap, salads, or vegetables and rice.

Another option is a quick pickle—think Salvadoran curtido or pickled carrots and cauliflower—where the vegetable is processed with vinegar and not fermented (note: this is not shelf stable so definitely keep it in the fridge!). My go-to is quick-pickled radishes or turnips. I add these to V+B cauliflower tacos, chickpea chilaquiles, and salads. See my recipe below.

- ¾ pound of radishes (since radishes vary in size, weight is easier; this was about 30 small radishes)
- ¼ cup halved and sliced white or yellow onion
- 1 cup apple cider vinegar
- 1 cup water
- 1.5 tsp. sea salt
- ¾ tsp. coconut or granulated sugar
- spices like coriander, dill, pepper, caraway, etc.- 1-2 tsp as you want.

1. Slice radishes thinly, and put them in a 1 quart heat safe jar (or a few smaller jars), along with
onion and flavoring spices.
2. Add water, vinegar, salt, and sugar in a saucepan over low heat, stirring occasionally to combine,
until just simmering.
3. Carefully pour hot brine liquid over radish jar, and stir with a spoon to mix spices around.
4. Let cool on counter for 1 hour, before sealing with lid and storing in the fridge.
5. Give it at least a day for best flavor. Store in fridge for up to 2 months.

When you’re done eating the pickles, you can use the brine to start a new batch or for cooking. For example, I love adding leftover brine when I’m cooking mushrooms to add flavor. You could also use the leftover brine as mixers in micheladas, martinis, or bloody marys. (Be sure to strain out ingredients like peppercorns or herbs.) The brine could also be used as a marinade for chicken, fish (for a ceviche), or even as the base of a salad dressing. For more thoughts on how to reuse brine, look here.