Candis Hertz and Madison Castellanos at all times aspired to be their very own bosses. Veganism helped make it occur.
The founders of plant-based meal-prep service Biig Gal Vitality each grew up in rural Oregon, the place a well-rounded meal at all times included an animal product. “Quickly after leaving the dairy city I grew up in,” says Hertz, 30, “I noticed that every little thing I realized was bullshit.” She’s been vegan ever since, and vocal about how the meat and dairy industries “contribute to the issues that the majority of us don’t imagine in,” the “us” being socially savvy millennials.
The pair’s friendship started with vegan schooling, after they met by probability in a neighborhood carpool. “Each of our plans fell by,” recollects Hertz. “So we went to a pumpkin patch, smoked loads of weed, and Madison tried her first vegan burger.”
“Which was fucking scrumptious,” provides Castellanos, 23, “and I’ve by no means regarded again.”
A quick friendship gave rise, in 2019, to Biig Gal Vitality. Hertz and Castellanos guess that if they might make consuming vegan each look and style higher, their friends would see what they see. The duo preps and delivers 100 meals per week on common, with a rotating menu composed of non-public favorites and stoned innovations promoted by their vibrant Instagram page—a wild explosion of ’90s coloration schemes, memes and images of the pair in matching health club outfits.
View this put up on Instagram
Hi! Madison & Candis here to tell you a bit about @biiggalenergy, our food, and what we can do for you! We like to call ourselves ‘transitional’ vegan chefs. The ‘transitional’ part means we cater(no pun intended) to people who aren’t necessarily seasoned vets when it comes a plant-based diet…or maybe they are and they just can’t get enough:) Regardless, we make food that even the people trying ‘vegan food for the very first time’ can enjoy and probably order seconds of. We are a full-service plant-based cooking service that offers all event, wedding and studio catering. We too work as personal chefs & traveling chefs and even private dinners. Another service that our traveling clients, especially, have found useful is diet-consulting during the transition to a plant-based diet…we help by selecting restaurants and finding food items you will love and enjoy regardless of where work or life takes you. In addition, we offer cooking lessons for individuals, couples, teens and families. We know how intimidating the transition can be, we are here to help! In regards to the produce and food we purchase we do our best to make sure it’s non-GMO, organic, and local whenever possible. We believe in HEALTHY AND DELICIOUS food and quality is and will always be most important. The food you see most on our page is our WEEKLY ROTATING MEAL PREP OPTIONS. We post the menu for the coming week every Thursday and take pre-orders until typically Sundays/Mondays. Meals are available for pickup at our kitchen by appointment only Monday/Tuesday/Thursday or local delivery is available for a flat fee. Appointment Only Pick-up is at our kitchen located at 833 NW 16th Ave. We appreciate all pre-orders but often have extra meals available so always ask! We wanted to offer some insight into what we do and offer and hope this helped! We love to keep you all HEALTHY, happy, fed, and smiling! Let us know if and how we can better serve y’all up 🤟🏼☺️😘
And now, they’ve their very own branded product: Moss Sauce, a wild-crafted Irish sea moss gel you may eat, mix right into a smoothie, or use as a moisturizer at evening.
A form of tremendous plant containing “92 of the 102 minerals within the physique,” sea moss has emerged because the wellness ingredient á la mode, and Hertz and Castellanos swear by its results. After they observed nobody was making it regionally, the entrepreneurial wheels began turning. Two weeks and one bulk order of dried sea moss later, the primary doodle-laden jars of Moss Sauce had been prepared for order. They offered 150 within the first month.
“That is what BGE is about,” says Hertz. “Placing our motivation to develop our enterprise into motion in a approach that helps others and the planet.”
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