Behind The Kitchen

With over 20 years of culinary and nutrition experience, I wanted to create a meal program that was more of a lifestyle change than a diet. I also wanted to have a system that implemented portion control done the right way with the right ingredients. But most importantly I want to offer all of this with high quality natural ingredients free of preservatives, GMO’s, additives, high fructose corn syrup, hydrogenated oils and anything that didn’t make sense on a food label. I wanted to be proud of our meals and know that anyone could eat them, from children to adults to even cancer patients or anyone suffering from dietary related issues. My belief is that food is medicine. But not just any food. Anyone can meal prep. But it’s the ingredients that are used that is the most important thing to look at. You are what you eat. There is a reason for this saying ... because it’s true.

 Besides the ingredients that we carefully choose , we go one step forward. We have scales in our kitchen that are used to weigh each ingredient in thier beginning raw form to thier finished cooked form. Resulting in complete macro micro ratios and dependability on calorie control.

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Our cooking staples: pink himalayan salt, FREE RANGE meats, wild caught fish, organic oils (avocado, coconut and grapeseed) and locally sourced organic farm fresh seasonal vegetables.