Blog

The day my life really began

Published August 10th, 2017 by Kitchen Verde Team

This is my first post in almost 1 year! I wrote a post on oil-free eating, and the facts as well as my personal take on it. Then I was inspired in another direction, so that will have to wait. Maybe it was serendipity, or fate, but today, Facebook reminded me of a time in my journey, where I was really struggling, and I felt I needed to share this with whomever may be listening. I shared this post in the first year of my journey to regain my health. I actually remember the day. I hit a big rock in my journey. I was going through a rough time in my personal life. I was stressed, tired, and up until this point, my only coping mechanisms were turning to food, and not the healthy, plant-based kind. I had lost a good amount of weight, but I had succumb to the excuses of stress, and exhaustion, and fallen off my healthy, plant-based wagon. I wasn’t losing weight anymore, and I felt so disappointed in myself. I felt I had lost all control and failed.

 

I came across this quote while I was camping with some friends. I read it a few times, and realized; I hadn’t failed. This was not the be all and end all of my weight-loss journey. At any point, I could regain control, and start again. Much in the same way that I started at 300 lbs! I have control over my thoughts, and my actions. I have control of my hands, and what they pick up, and feed my mouth. If I wanted to break old habits, I needed to change the way I was thinking. I took it one meal at a time. Being mindful of the control that I had over what I was feeding my body. I needed to stop making excuses for poor eating habits, “It was a bad day.”, “I’m stressed.” The biggest problem with turning to food for comfort, is that it’s usually not just 1 meal. It becomes 2 meals, then a full day, then a week, and the next thing you know, you wake up, pounds heavier, feeling like crap, and talking about that time in your life when you were “thinner”, “healthier”, and you really got it right for a little while.

 

At some point, you have to take full responsibility for your health, weight, happiness and quality of life. No one is perfect, and it’s not about being perfect. There will be times when you decide to indulge. Let those times happen, but don’t unpack, and live there. Don’t allow your excuses to be stronger than your will-power. After you have your indulgence, do something that makes you feel physically good. Take a walk, read some motivational quotes, or stories (I did this daily for a long time). When you get to the next opportunity to eat, remember what you want out of life, whether its weight-loss, reducing medications, or aging gracefully with your family. Remember why you started, then control what food you put in your hands. It takes hard work, dedication and consistency. There’s no easy way around it, but I promise you, it gets easier.

 

Everything in life is a process. When you take full responsibility for the quality of your life, and the decisions you make, just as this quote says,

 

“This is the day your life really begins.”

 

 

 

BIG CHANGES!!

Published July 10th, 2017 by Kitchen Verde Team

 

Hello!

I just want to begin by thanking you from the bottom of my heart, for all of the support and enthusiasm for Kitchen Verde, you have all shown in the past year. I am amazed, and grateful, everyday for how quickly we have grown, and we couldn't have done it without you. With quick growth, it has been exciting and challenging. We are going to take a little step back, to work on our production, and a few other things, to ultimately  bring you the best experience yet! With that being said...

 We Have Exciting News!

Kitchen Verde Is Under Construction!

 

 
 

For the next couple of months, we will be offering a limited menu. This means that we will have less items, so that we can spend the time to trial new recipes, hire and train new staff, and work hard to create the best experience for all of you! We will rely on your feedback as well as our taste testing team, to decide what your favorite new recipes are!

 We will also be spending this time improving our products, ordering system, packaging and delivery processes.

We want to ensure that you have the best tasting, quality food made with fresh, seasonal, locally grown ingredients. 

 

A peak into what you can expect in the coming months!

  • New and improved flavors and meals!
  • Easier system for ordering
  • Meal packages and plans
  • Best, quality ingredients. Always local when available
  • Environmentally friendly packaging
  • And much more!

Take a gander at our menu for this week! We look forward to working with all of you during this exciting process, leading up to our re-launch!

Thank you all so much! 
Best Regards,

Sarah M. Goodenough
CEO Kitchen Verde, LLC

 

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

Ingredients

 

  • 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

 

Instructions:

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

RESULTS ARE IN!

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!!