Recomp
Same weight, different shape.
Calories at maintenance, protein near one gram per pound of target bodyweight, carbohydrate placed around sessions. For people who want to look stronger, not smaller.
Meal prep
Food that matches the training. Cooked by a chef. In your fridge by Sunday.
Not a calorie app. Not a diet. A weekly menu built around your training block, cooked in our kitchen from whole ingredients, and portioned so dinner is never a decision.
How the menu works
The menu follows the block.
Your coach sets the training demand. The kitchen supplies it. Every meal is protein-forward; carbohydrate, fat, and volume shift with your goal.
Fat loss
A deficit that survives Friday.
A modest, sustainable deficit — usually 15 to 20 percent — with volume from vegetables and satiety from protein. No 1,200-calorie weeks. No rebound.
Performance
More food, timed better.
Higher carbohydrate on training days, more total food, recovery-focused dinners. For members in a strength block or training for something with a date on it.
From the kitchen
Forty dishes in rotation. None of them from a jar.
Menus rotate every two weeks. Whole cuts, seasonal produce, sauces made in-house. Each meal is weighed, labelled with protein and calories, and packed in glass — no plastic tubs under fluorescent light. Sofia Lindgren runs the kitchen; she spent nine years in Twin Cities restaurants before she started cooking for people who train.
Cadence & pricing
Five days or seven. Pickup or delivery.
Order by Thursday noon. Pickup at the kitchen in Northeast Minneapolis on Sunday (2–6 p.m.) and Wednesday (4–7 p.m.), or metro delivery on Sunday evening.
5-day · Dinners
Five dinners a week.
Monday to Friday dinner handled. The most common starting point, and what’s included in the Standard membership.
$95/ week
5 meals · $19 each
5-day · Lunch + dinner
Ten meals. Weekdays covered.
Lunch at your desk and dinner at home, Monday to Friday. Weekends are yours.
$175/ week
10 meals · $17.50 each
7-day · Lunch + dinner
Fourteen meals. Nothing to think about.
Every lunch and dinner for the week, with two swaps if the menu has something you’d rather not eat. Included in Full Caliber.
$235/ week
14 meals · under $17 each
- Breakfast add-on — $6 a meal, on any cadence.
- Delivery — $15 a week inside the I-494/694 loop. Pickup is free.
- Members — Standard includes five dinners a week; Full Caliber includes seven days of lunch and dinner with swaps. Spark members get the written plan and can add meals at 10 percent off.
- Commitment — Weekly. Skip any week by Thursday noon. No minimum.
Dietary flags
Three flags on every menu. Allergies handled by hand.
We cook for adults who train, not for every diet on the internet. But the menu is built so most people can eat most of it.
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GC Gluten-conscious
No wheat, barley, or rye in the dish. Our kitchen also handles wheat, so we don’t call it gluten-free for coeliac needs.
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DL Dairy-light
No milk, cream, or cheese in the dish. Butter may be used to finish; ask and we’ll swap to olive oil.
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HP High-protein
Forty grams or more of protein in the portion. Most of the menu; the rest is close.
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Allergies
Tree nut, peanut, shellfish, egg, soy, and sesame are flagged on your application and kept out of your meals. We are not a certified allergen-free kitchen; a severe allergy should be discussed on the call.
Dinner, decided.
Start with meals on their own, or fold them into a membership with sessions and check-ins.
Order by Thursday noon · First pickup or delivery the following Sunday