Weekly Menu
Chef-cooked meals, macro-optimized. No subscription required — order what you want, when you want.
Ground beef with Spanish rice, black beans, pico de gallo, and guacamole.
Sizzled chicken fajitas with bell peppers and onions in corn tortillas. Sides of salsa and Greek yogurt.
Grilled chicken souvlaki with tzatziki, cucumber, and tomato in a whole-wheat wrap.
Herb-marinated chicken breast over roasted sweet potato and steamed broccoli.
Pan-seared pork chop with baked apple and cinnamon-sweet potato mash.
Atlantic salmon fillet with quinoa pilaf and grilled asparagus.
Wok-fired shrimp with brown rice, egg, peas, and sesame soy sauce.
Seared sirloin strips over white rice with teriyaki glaze, edamame, and sesame.
Turkey meatballs in marinara with whole-grain penne and parmesan.
Hearty Moroccan-style stew with chickpeas, spinach, and harissa. Served with couscous.
Poached eggs, smashed avocado, roasted cherry tomatoes, and sriracha on brown rice.
Crispy teriyaki tofu with jasmine rice, edamame, and pickled ginger.