FLASH SALE!!! 2/14

Published February 14th, 2017 by Kitchen Verde Team

We are having a sale today in me unitems from last week, that were delivered Sunday!


items are $4, $5, and $6


Minestrone Soup

Breakfast Burrito

Mexican Fritatta 

Superfood Pizza

Fajita Quinoa

Chili Baked Potato 

Raw Veggie Pad Thai

Applespice Cake 


KV Stuffed Pepper

Published January 10th, 2017 by Kitchen Verde Team

Vegan Stuffed Peppers

4 servings



  • 2 1/2 cups rice
  • 2 1/2 cup vegetable broth
  • 2 1/2 cup tomato sauce
  • 2 heaping teaspoon of Italian seasoning
  • 2 onion diced
  • 1 15 oz can kidney beans
  • 30 oz can of corn
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon cumin
  • 4 bell peppers, any color
  • 30 oz tomato sauce



In a pot, add rice, vegetable broth, 1 1/2 cups tomato sauce, herbs, and onion. Bring to a boil. Turn heat down to low, cover pot and simmer for 20 minutes or until rice is done cooking and liquid is absorbed.

While rice mixture is cooking, prepare peppers. Cut tops off of peppers and hollow out, discarding inner seeds.

Place peppers into a large pot of salted water and boil for 10 minutes, turning half way though. Remove from water and set aside.

Preheat oven to 350*

Once rice mixture is cooked, add kidney beans and corn. Mix well.

Add garlic powder, onion powder & cumin. Mix well.

In the bottom of an 8x8 casserole dish pour 1/2 can of tomato sauce and spread around.

Place peppers on top of tomato sauce. Salt inside of peppers well.

Fill peppers with rice mixture.

Pour remaining 1/2 can of tomato sauce over the top of each pepper.

Bake for 25 minutes.

Serve with side of left over rice mixture 

UofR Nutrition in Medicine Jumpstart Number 2

Published December 20th, 2016 by Kitchen Verde Team


We recently just finished up yet another, successful, 2-week jumpstart with UR Program for Nutrition in Medicine. The results were even better this time around! CONGRATS to all of the participants!

In 14 days these were the averages per person:

Down 6 lbs

Total Cholesterol down by more than 31mg/dL

LDL cholesterol down by more than 20 mg/dL

Systolic blood pressure (the top number) down by over 6 mmHg

Diastolic blood pressure (bottom number) down by over 1 mmHg. 

Amazing, inspiring improvements achieved by eating delicious food when they were hungry, without counting calories, carbs, or portion sizes! Congratulations to all of you!!

FLASH SALE Wednesday 11/16 and Thursday 11/17

Published November 16th, 2016 by Kitchen Verde Team

4 of Our Favorite Salad Dressings

Published August 9th, 2016 by Kitchen Verde Team

Balsamic Reduction Dressing:

This dressing is great because it has the great flavor of balsamic vinegar but with a thick richness and a hint of sweet.

1 c balsamic vinegar

3 TBSP real maple syrup


Simply cook the vinegar and syrup over medium high heat until it begins to boil. When it begins to boil turn the heat to medium and cook down for about 30-40 minutes until it cooks down about half and has a thick, rich consistency.

This dressing is great on EVERYTHING!


Orange Ginger Dressing:

2/3 cup 100% pure orange juice (or use freshly squeezed)

1/3 cup 100% pure apple juice

1 tbsp apple cider vinegar

1 tbsp fresh minced ginger

1 tbsp fresh lime juice

1 tbsp ground flax


Throw all ingredients into a blender and blend until smooth. This dressing is great with everything but especially good on a savory salad, with some nutritional yeast or toasted nuts.


Walnut Vinaigrette (adapted from Dr. McDougal):

-1/4 c raisins

- ¼ c balsamic vinegar

- ½ c water

- 1 tsp Dijon mustard

- 1 garlic clove

- ¼ tsp Italian seasoning

- ¼ c walnuts

Put all ingredients in blender and blend for several minutes until very smooth.

We use this dressing with field greens, blueberries and walnuts.



Chipotle vinaigrette:

This is one of our FAVORITES!

Serves: 6


1/2 cup plain unsweetened almond milk

4 teaspoons ground flaxseed

2 tablespoons lemon juice

1 tablespoon apple cider vinegar

1/4 of 1 medjool date, pitted

1 small clove garlic

1 teaspoon white miso

2 teaspoons tomato paste

1/2 teaspoon chipotle chiles in adobo

1/2 teaspoon ground cumin

additional milk or water as needed


Place all ingredients in a blender and blend on high speed until smooth. Let it sit for a minute and then check the thickness. Pour into a bottle or jar and refrigerate to thicken and allow flavors to develop.

This is the dressing we use on our burrito bowl. It’s great on ANY salad or rice bowl!