CALORIE SMART

Our Calorie Smart recipes incorporate a variety of whole foods and essential nutrients without sacrificing flavor.

Calorie Smart recipes are always 650 calories per serving or less.

These recipes typically contain at least 50% DV of protein to keep you satiated.

Each recipe contains about one third or less of the daily calories for those following a 2,000 calorie diet.

HUNGRY FOR MORE?

Schedule a FREE nutrition consultation today!

HUNGRY FOR MORE?

Schedule a FREE nutrition consultation today!

FIBER SMART

Our Fiber Smart recipes contain 6g or more of fiber. That means these recipes typically provide at least 20% of your daily value of fiber to keep you feeling full longer.

Fiber is a type of carbohydrate found in plant-based foods. Unlike other carbohydrates, it’s not broken down and absorbed by the body. Fiber supports healthy digestion, cholesterol levels, blood sugar levels, and even satiety.⁴

Fiber is also a prebiotic—a compound that provides nourishment for beneficial gut microbes. A balanced and diverse gut microbiome supports a healthy immune system and may reduce the risk of inflammatory conditions.^{4 5}

Adequate intake of dietary fiber is associated with digestive health and reduced risk for heart disease, stroke, hypertension, certain gastrointestinal disorders, obesity, type 2 diabetes, and certain cancers.⁴

CARB SMART

We developed our Carb Smart recipes with you in mind, ensuring you’re getting the proper nutrition and delicious flavors you always expect with Green Chef.

Our Carb Smart recipes contain
45 grams or less of total carbohydrates.

These recipes typically contain at least 50% DV of protein to keep you satiated.

Low carbohydrate diets may help control blood sugar levels and assist with weight loss.¹

LEARN HOW CARBS IMPACT YOUR BODY

Sign up for a FREE 20-minute nutrition consultation today!

LEARN HOW CARBS IMPACT YOUR BODY

Sign up for a FREE 20-minute nutrition consultation today!

KETO

A ketogenic (keto) diet is a low-carb, high-fat approach to eating, signaling your body to burn fat for energy instead of the typical glucose fuel sources.

All Keto recipes are verified gluten-free and don’t contain soy or legumes.

Our Keto dinner recipes never exceed 20 grams of net carbs per serving.

Low carbohydrate diets may help control blood sugar levels and assist with weight loss.¹

WHAT ARE NET CARBS?

Net carbs = total carbohydrates - grams of fiber

When following a keto diet, it’s important to calculate your daily net carb intake.

PROTEIN PACKED

Our Protein Packed recipes are developed to provide at least 30 grams of protein—that’s 60% DV per serving!

Higher protein consumption can help decrease muscle breakdown, preserve lean body mass, and help repair body tissue.² That means supporting your fitness goals and healthy aging.

Protein also plays a role in satiety, or the feeling of fullness, which may be beneficial for individuals interested in weight loss.³

*These nutrition tags and their content are geared towards supporting the general population, and are not intended for the prevention, cure, treatment, and/or management of any disease or medical condition.

REFERENCES

¹ Low Carbohydrate Dietary Approaches for People With Type 2 Diabetes—A Narrative Review https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8319397/.

² Carbone, C.W., Pasiakos S.M. (2019). Dietary Protein and Muscle Mass: Translating Science to Application and Health Benefit. Nutrients, 11(5), 1136. https://doi.org/10.3390/nu11051136. 

³ Stokes, T., Hector, A.J., Morton, R.W., McGlory, C., Phillips, S.M. (2018). Recent Perspectives Regarding the Role of Dietary Protein for the Promotion of Muscle Hypertrophy with Resistance Exercise Training. Nutrients, 10(2), 180. https://doi.org/10.3390/nu10020180. 

⁴ Quagliania, D., Felt-Gunderson, P. (2017). Closing America’s Fiber Intake Gap. American Journal of Lifestyle Medicine, 11(1), 80-85. https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6124841/. 

⁵ Peregrin, T. (2013). The Inside Tract: What RDs Need to Know about the Gut Microbiome. Journal of Academy of Nutrition and Dietetics, 113(8), 1021-1023. https://www.jandonline.org/article/S2212-2672(13)00643-6/.