Healthy Food Delivered to Your Door
In September of 2010, I was hanging out in Toronto with Phil, the CEO
of Precision Nutrition. We were in the middle of a long
meeting/brainstorming session in his apartment when I suggested we break
for lunch.
Phil walked to his kitchen, opened the fridge, and handed me an
already-cooked gourmet meal of lemon-pepper salmon, sautéed veggies, and
quinoa. I transferred the meal to a plate, re-heated it, and dug in.
Delicious.
Phil told me how he had six meals delivered to him every few days
from a small company who specializes in preparing healthy meals for busy
professionals.
That was all I needed to hear. When I got back home, I began my own hunt for a private chef.
Going Chef Shopping
It didn’t take me long to find someone who’d cook for me.
Brian, a guy I knew from my favorite café, was a chef who had worked
at a couple of top restaurants in Missoula. Due to the lagging economy,
he was in between jobs and looking for something to do.
I told him my idea and he agreed to cook for me if I could enlist another person to make it worth his time.
My friend Jason -liked the idea of not having to cook and agreed to join me.
Now all we needed was to negotiate a price with Brian and establish a few “food rules”.
How Much It Cost and “Food Rules”
Our food rules were pretty straightforward:
- Organic food when possible
- Grass-fed beef, free range poultry, and wild-caught fish
- At least one serving of high-quality protein per meal
- Vegetables or salad at every meal
- Acceptable carbs: brown rice, quinoa, and some pasta, but only in small servings
The recipes, combinations, and food pairings were left up to Brian.
We settled on $130 each per week, which would cover the cost of
groceries (Brian would do the shopping) and time spent in the kitchen.
For that $130 dollars, Jason and I were guaranteed at least 10 healthy meals each every week.
That broke down to roughly $13 per meal, about the same price you’d pay for a good sandwich or a mediocre salad with chicken.
As long as Brian made us each at least 10 meals and followed the
above food rules, he could mix and match as much as he wanted and spend
the money however he saw fit. In fact, it was in his best interest to
keep his food costs low while still maintaining high-quality
ingredients.
Jason and I would swing by Brian’s house twice per week, on Mondays
and Thursdays, to pick up our next batch of food, pay, and review the
food receipts from the previous week to make suggestions.
With the details worked out, Jason and I sat back, let Brian work, and enjoyed great meals.
A few sample meals Brian cooked for us
- Orzo salad with broccoli, carrots, cabbage, asparagus, tomatoes, red
peppers, basil, scallions, a special blend of walnut, wok, garlic and
olive oil, and tamari soy sauce. Topped with grass-fed sirloin steak.
- Stew made with cabbage, kale, Swiss chard, celery, carrots, onions,
jalapeño pepper, chicken, home made veggie stock, a little cinnamon,
salt and pepper, and a dash of cayenne pepper.
- Chicken seasoned with salt, pepper, onion powder, garlic powder,
paprika, cayenne, basil, chili powder and coriander, and quinoa salad
was cooked with onions, tomatoes, currants, dried apricots, and carrots.To know more visit our site http://allindiayellowpage.com.