Healthy Gourmet Plant-based Meals that Promote Longevity

Made fresh by an award-winning vegan chef and approved by a Harvard professor of nutrition.

Our Meals are based on the styles of Blue Zones! As seen in Netflix's Live to 100: Secrets of the Blue Zones.

Prepared how you want it and delivered to your doorstep with contactless delivery across the entire Phoenix Valley.

Order by Thursday, we deliver on Monday.

How It Works

We deliver a selection of 6 pre-made Vegan meals ready to reheat and eat. No more shopping, prepping, cooking and cleaning. Just eating a healthy variety of great meals!

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Weekly menu

Each week Chef Jason curates a menu balanced between familiar dishes and adventurous meals from around the world. Our menus are approved by a Harvard Professor of nutrition.

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Plans and Pricing

We keep it simple for you. Sign up for either single or double servings of the meals to be delivered as a subscription or a one-time order.

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Eat Healthy. Eat Compassionately. Eat Well.

VEGAN

All of our meals are 100% vegan and prepared personally by renowned vegan chef, Jason Wyrick.

ORGANIC

Nearly all of our ingredients are organic, GMO-free, and ethically sourced whenever possible.

VARIETY

Our menus change every week, covering cuisines from around the world, from artisan to comfort food.

SIMPLICITY

We make preparation simple for you by designing nearly all of our meals to be one-pot meals that are easy to reheat.

SPECIALIZED

We use mostly whole foods and offer no oil added, gluten-free, and extra-spicy options to fit your needs.

Our Owner, Creator and Executive Chef.

Jason Wyrick’s life was changed by going Vegan and reversing his diabetes! He became the first vegan chef to teach in the world-famous Le Cordon Bleu program at the Scottsdale Culinary Institute and is a NY Times bestselling author. He believes that eating clean does not mean compromising on flavor.

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Scientist, Science Communicator, and Science Advisor

P.K. Newby, ScD, MPH, MS (aka, “The Nutrition Doctor”) is a scientist, author, and entrepreneur with decades of experience researching diet-related diseases; studying how individuals make food choices and their impact on the environment; and educating people about why what we eat matters, from farm to fork.

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