I am so happy to have Mark Fachler, CEO and founder of the whole foods, plant-based meal delivery program, Veestro; and his sister Monica Klausner, Veestro Co-Founder and CMO, on my blog today! Mark and Monica were born and raised in Costa Rica, and after moving to the United States in their teenage years, found that with their busy schedules eating healthy food on the go was much more difficult than they imagined. They discovered that so-called “healthy” frozen meals were laden with preservatives and un-wanted calories, which might lead to potential health consequences. So, Mark created Veestro as a way to deliver nutritious, delicious, plant-based meals in as part of a healthy lifestyle program delivered straight to your door. You can order the meals through A la Carte, Meal Packs, and Weight Loss Programs. I tried the foods and found them amazingly delicious—they were really delicious (home-made tasting!), satisfying, and modest in calories. You can follow Veestro on Facebook, Instagram, Pinterest, and Twitter for the latest information on their food products!
After sampling the foods, I was really excited to learn more about Veestro, so I couldn’t wait to talk to Mark and Monica about their company. Check out my interview.
What inspired you to start your company?
Mark: Working long hours in my previous jobs made it difficult for me to follow a healthy diet. By the time I got home at night, most restaurants were closed and I was too tired to cook so I ended up eating bad frozen food loaded with preservatives and ingredients I couldn’t even pronounce. After doing some research, I realized I wasn’t alone. Many people all over the country struggle to follow a healthy lifestyle due to their busy schedules. There was a big void in the health food market and very few alternatives to fill it. My sister Monica was dealing with a similar problem. As a mother of three, she had a hard time finding the time to cook a healthy meal for herself after tending her children’s needs so I asked her to join me and together we’ve been helping mindful eaters from all over the country access delicious plant-based cuisine.
What is the goal of Veestro?
Mark: Our goal is to educate people about the benefits of a plant-based diet by providing healthy, convenient and tasty ready-made meals. We strive to solve some of this country’s most pressing health problems, one meal at a time, by promoting the consumption of fruits and vegetables while steering away from meats, dairy and processed foods. How has a plant-based diet impacted your own life? MARK: A plant-based diet has impacted many aspects of my life. Not only do I feel more energized, I feel better both physically and emotionally and I’m in the best shape of my life, but most importantly, it has solved many health issues which I struggled with for many years such as skin and digestive problems.
Can you share your top tips for eating a whole foods, plant-based diet?
Monica: One of the easiest things to do (and it might sound silly) is to have lots of fruits, nuts, seeds and cut-up veggies handy. I’m a snacker, and I was finding it hardest to stick to eating a whole foods, plant-based diet at snack time. The day I cleaned out my pantry of all processed snacks was terrifying and liberating at the same time. Because I only have healthy snacks on hand, that’s all I eat! The next tip will sound like a sales pitch, but the reality of it is that now that I have a freezer full of Veestro meals, I don’t ‘slip-up’ anymore! I still prepare fresh plant-based meals at home, but on the days when I get home exhausted… I have a great back-up plan! Staying on a whole foods, plant-based diet is not difficult, as long as you have a plan for your ‘weak’ moments!
What are your favorite ingredients that you like to include in your meals—and in your own daily diets?
Monica: I’m currently obsessed with watercress. I love adding it to all my salads (no matter what’s in them), I put it in my sandwiches and I have even started adding it to my morning green smoothie. Cooked Lentils are a staple in my house because they can be added to everything from veggie burgers –and in the form of chili, salads, casseroles, stir fries, etc. They’re a great source of clean protein and the kids love them! I always keep fresh fruit on hand. Growing up in Costa Rica, I always had fresh fruit after every meal –that was our dessert. So l keep a nice variety of fruit at home and switch it up with every season, that way, we all eat at least 3-5 servings of fruit every day.
1 cup natural kosher low-fat barbecue sauce (or more, if needed)
4 large cucumbers peeled and julienned into “spaghetti”
Juice from 3 medium lemons
1-2 Tbs Extra Virgin Olive Oil
Salt & pepper to taste
Instructions
Preheat the oven to 425 degrees.
Cut the tofu into 1/2-inch thick strips and blot well between clean tea-towels or several layers of paper towels. Cut the slices into dice.
Stir together gently with the barbecue sauce in a mixing bowl. Let marinate for 15 minutes in the fridge. Transfer to a foil-lined baking sheet or roasting pan and bake for 15 minutes, then stir and bake for another 10 minutes. Let cool.
Place cucumber “spaghetti” in a bowl and drizzle with olive oil, lemon juice and salt and pepper. Mix gently and let sit for 10-15 minutes.
Arrange cucumber “spaghetti” in the bottom of a salad plate and top with the tofu. Garnish with slaw and/or sesame seeds. Serve.
