Nutrition
Macros first, dogma never
We build trays around protein and fiber, then honest carbs and fats for the training phase you are in—not a single aesthetic diet that assumes everyone has the same goal.
How we label
Every tray lists protein, carbohydrates, fat, and total calories using standardized recipes. Numbers are calculated from USDA-referenced ingredient databases, then rounded per FDA rules. Minor batch-to-batch variance is normal—treat the label as a consistent reference, not a lab certificate.
Allergen notes on each tray reflect intentional ingredients in that SKU. Because we operate in a shared kitchen, cross-contact with common allergens is possible. Customers with severe allergies should contact us before ordering.
Our four menu lanes
- Lean: Higher protein-to-calorie ratio, controlled fats. Built for fat-loss phases without sacrificing training performance.
- Bulk: Calorie-dense plates with higher carbs and fats. For hard training blocks and muscle-gain phases where you need a real surplus.
- Plant performance: Complete proteins from tofu, legumes, and strategic grains—no compromise on protein targets or satiety.
- Performance: Balanced macros for hybrid athletes who run, lift, and compete. Designed around fueling output, not just aesthetics.
Ingredient quality
We spec whole muscle cuts, whole fillets where possible, and whole grains unless a recipe genuinely needs a finer texture. Oils are chosen for heat stability at line temperatures. We do not deep-fry trays to compensate for dry protein.
Sauces and dressings that separate on chill ship in a separate cup so the protein stays crisp and the sauce stays bright. It takes an extra container—we think it is worth it.
What we are not
We are not a substitute for medical nutrition therapy. If you manage a clinical condition—diabetes, kidney disease, eating disorder recovery, or similar—work with a registered dietitian before relying on meal prep alone. Our tools page has calculators for educational estimates, not clinical prescriptions.