The Performance & Wellness Master Menu
Chef’s Note: All meals are scratch-made using 100% avocado and olive oils (zero seed oils), premium grass-fed beef, wild-caught seafood, and organic produce. Meals are portioned and optimized for perfect reheating.
Pricing is going to be $100 an hour within minimum of four hours plus the cost of groceries. Total cook time is different for each. Client and will be discussed upon the free consultation. Travel fee fees may apply to areas outside of Scottsdale/Phoenix
Our Service Model: Family-Style Meal Prep
To give you maximum flexibility and control over your nutrition, all meals are prepared and packaged family-style rather than in single-serving containers. Proteins, complex carbohydrates, and artisanal vegetables are prepared in bulk, allowing you to easily mix, match, and portion your plates according to your specific daily macros and appetite. To ensure the highest standards of food safety, freshness, and sustainability, clients are responsible for providing their own high-quality, airtight, and dishwasher-safe containers. Prior to each cook day, simply ensure your preferred glassware or containers are cleaned, sanitized, and ready for the chef to fill and label.
Package Examples & Service Time
Package Examples
4 Meals | 4 Servings Each (16 Total Portions) Includes 4 meals and 4 servings plus appropriate side dishes. Prepped family-style. Best for couples or small families covering most of the workweek.
5 Meals | 4 Servings Each (20 Total Portions) Includes 5 meals and 4 servings plus appropriate side dishes. Prepped family-style. Best for full Monday-through-Friday meal coverage.
Please note that serving sizes can always be adjusted and will vary depending upon your specific request or needs and service time will adjust accordingly.
Service Time
A typical in-home cooking session takes between 3 to 5 hours. Because multiple items are cooked at the same time, adding more meals only slightly increases the prep work, not the total time spent in your home.
The standard schedule breaks down as follows:
Grocery Shopping: Roughly 1 hour, completed before arrival (No charge to the client)
Setup: 15 minutes
Prep Work: 45 minutes to 1 hour
Cooking: 2 to 3 hours
Packaging & Kitchen Cleanup: 45 minutes to 1 hour
Chef Recommendations for Freshness
3 to 4 Day Limit: It is highly recommended to schedule meal coverage for only 3 to 4 days at a time. This ensures your food remains at peak freshness and stays within optimal food safety guidelines.
Chef Prefers No Freezing: It is recommended not to freeze these meals. Frozen meals frequently get forgotten, clutter your freezer space, and ultimately end up discarded. Eating the food fresh yields the best taste and quality.
Menu Selections
1. Performance Breakfasts
Sonoran Garden Frittata: Organic egg whites, roasted green chiles, heirloom tomatoes, baby spinach, and goat cheese, served with a side of microgreens.
Steak & Egg Power Scramble: Seared grass-fed flank steak strips, scrambled pastured eggs, and roasted sweet potato hash.
Protein-Infused Berry Vanilla Oats: Gluten-free rolled oats whipped with clean vanilla isolate protein, topped with fresh local berries, chia seeds, and a drizzle of Arizona mesquite honey.
Green Chile Turkey Sausage Hash: Scratch-made lean turkey sausage crumbles, diced butternut squash, caramelized onions, and fire-roasted poblano peppers.
Smoked Salmon & Avocado Scramble: Soft pastured eggs scrambled with wild-caught smoked salmon, capers, red onion, and fresh dill, served with sliced avocado.
Chilled Espresso Protein Parfait: Layers of dairy-free coconut yogurt infused with organic espresso and collagen peptides, house-made grain-free granola, and dark chocolate shavings.
Southwest Sweet Potato Waffles: Grain-free sweet potato and cassava flour waffles served with a side of pasture-raised chicken apple sausage and pure maple syrup.
Egg White & Turkey Bacon Breakfast Wraps: Lean egg whites, crispy turkey bacon, wilted spinach, and house-made salsa roja wrapped in a high-fiber, low-carb tortilla.
2. Signature Land & Sea Proteins
Sonoran Herb-Crusted Chicken Cutlet: Sautéed lean breast with a bright lemon, caper, and white wine pan sauce.
Ancho-Chili Rubbed Flank Steak: Char-seared medium-rare, served with a vibrant house-made chimichurri.
Citrus & Dill Roasted Wild Salmon: Slow-baked with local Arizona citrus zest and served with a creamy cucumber-tzatziki sauce.
Lean Turkey & Portobello Meatballs: Baked with fresh basil and oregano, served over a rich, low-sodium house Pomodoro sauce.
Pan-Seared Halibut with Mango Salsa: Flaky wild halibut topped with a crisp mango, jicama, and cilantro salsa.
Slow-Braised Beef Ragu: Tender grass-fed beef slow-simmered with red wine and root vegetables.
Garlic Butter Tiger Prawns: Wild-caught jumbo prawns sautéed with minced garlic, shallots, white wine, and fresh parsley.
Peppercorn Crusted Beef Tenderloin Medallions: Premium grass-fed tenderloin pan-seared and served with a light, dairy-free cognac reduction sauce.
Macadamia Nut Crusted Mahi Mahi: Oven-baked mahi mahi fillets with a toasted macadamia nut crust, served with a squeeze of fresh lime juice.
Smoky BBQ Pulled Chicken: Slow-roasted chicken breast shredded and tossed in a low-glycemic, house-made hickory barbecue sauce.
3. Nutrient-Dense Sides & Carbs
Complex Carbohydrates
Cilantro-Lime Forbidden Rice: Antioxidant-rich black rice tossed with fresh lime juice and micro-cilantro.
Roasted Garlic Sweet Potato Wedges: Lightly tossed in avocado oil and sea salt.
Toasted Mediterranean Couscous: Mixed with sun-dried tomatoes, kalamata olives, and chopped parsley.
Smoky Chipotle Grits: Creamy, stone-ground corn infused with mild roasted green chiles.
Tricolor Quinoa with Fine Herbs: Fluffy red, white, and black quinoa tossed with chives, tarragon, parsley, and extra virgin olive oil.
Herbed Wild Rice Pilaf: Long grain wild rice simmered in bone broth with mirepoix and fresh thyme.
Roasted Kabocha Squash: Slices of Japanese pumpkin roasted with a touch of cinnamon and sea salt.
Yukon Gold Potato Mash: Steamed potatoes whipped with roasted garlic cloves and a touch of extra virgin olive oil.
Artisanal Greens & Veggies
Charred Broccolini: Tossed with flaked sea salt, chili flakes, and a squeeze of fresh lemon.
Sonoran Roasted Squash: Zucchini, yellow squash, and red onion tossed in a light cumin-coriander spice blend.
Spiced Moroccan Cauliflower: Roasted with turmeric, cumin, and crispy chickpeas.
Blistered French Green Beans: Sautéed with shallots and toasted sliced almonds.
Balsamic Glazed Brussels Sprouts: Halved sprouts roasted until crispy and tossed with an aged white balsamic reduction.
Garlic Sautéed Baby Spinach: Tender spinach wilted rapidly with sliced garlic and a touch of sea salt.
Roasted Asparagus Spears: Hand-snapped asparagus stalks grilled with lemon zest and cracked black pepper.
Shaved Fennel & Celery Slaw: Crisp, refreshing matchsticks of fennel and celery tossed in a light white wine vinaigrette.
4. One-Box Signature Bowls & Entrées
The Kierland Protein Bowl: Chopped Sonoran chicken, organic quinoa, roasted sweet corn, black beans, heirloom tomatoes, and cotija cheese with a jalapeño-lime vinaigrette.
Mediterranean Power Box: Turkey and spinach meatballs, cucumber-tomato salad, house-made hummus, pickled red onions, and a lemon-dill yogurt drizzle over a bed of baby spinach.
Spicy Salmon Taco Bowl: Shredded cabbage slaw, cubed chili-spiced salmon, avocado mash, and brown rice with a smoky chipotle-lime aioli.
Sweet Potato & Black Bean Enchiladas: Corn tortillas stuffed with roasted sweet potato and black beans, smothered in a scratch-made green enchilada sauce, served over a bed of herbed rice.
The Paradise Valley Macro Bowl: Seared flank steak, roasted broccoli florets, sweet potato mash, and a side of ginger-tamari glaze.
Sesame Ginger Chicken Stir-Fry: Lean sliced chicken breast stir-fried with sugar snap peas, bell peppers, and carrots over a bed of cauliflower rice.
Paleo Spaghetti & Meatballs: Lean beef meatballs served over roasted spaghetti squash strands with a house-made marinara sauce.
Vegan Buddha Bowl: Crispy organic tofu cubes, roasted edamame, shredded purple cabbage, shredded carrots, and quinoa with a creamy tahini-ginger dressing.
5. Artisanal House-Made Sauces & Dressings
House Chimichurri: Fresh parsley, cilantro, garlic, red wine vinegar, and extra virgin olive oil.
Jalapeño-Lime Vinaigrette: Mild, tangy dressing with a bright pop of local citrus.
Chipotle-Lime Aioli: Avocado-oil based with a smoky, rich kick.
Lemon-Dill Tzatziki: Greek yogurt-based, packed with fresh dill, cucumber, and garlic.
Avocado Herb Crema: Blended ripe avocados, lime juice, cilantro, and sea salt.
Roasted Red Pepper Romesco: Roasted red bell peppers, almonds, garlic, sherry vinegar, and olive oil.
Creamy Cashew Caesar: Dairy-free dressing made from soaked cashews, lemon, capers, and nutritional yeast.
Ginger-Tamari Glaze: Low-sodium tamari reduced with fresh ginger, garlic, and a touch of pure maple syrup.
6. High-Protein, Healthy Snacks
Collagen-Infused Fudge Bites: No-bake energy bites made with raw cacao, almond butter, grass-fed collagen peptides, and a touch of Arizona mesquite honey.
Lemon Blueberry Protein Loaf: Grain-free, almond-flour-based mini loaves baked with pasture-raised eggs, organic blueberries, and clean vanilla isolate protein.
Spiced Bison Jerky Strips: House-cured grass-fed bison strips marinated in chipotle, garlic, and coconut aminos, then dehydrated to perfection.
Buffalo Chicken Salad Dip: Shredded free-range chicken breast tossed with a light avocado-oil mayo and primal buffalo sauce, served alongside crisp celery and cucumber wheels.
Crispy Chili-Lime Chickpeas: Organic garbanzo beans roasted in avocado oil until crunchy, tossed with Tajín and fresh lime zest.
Everything Bagel Deviled Eggs: Pasture-raised hard-boiled eggs stuffed with a whipped avocado and yolk cream, topped with everything bagel seasoning and micro-chives.
Mocha Almond Protein Fudge: High-protein fudge squares crafted from almond butter, New Zealand grass-fed chocolate whey, espresso powder, and dark chocolate chips.
Greek Yogurt Spinach Dip: Thick, protein-rich strained Greek yogurt blended with fresh spinach, water chestnuts, garlic, and dill, paired with house-baked cassava flour tortilla chips.