WE DO THIS
SO YOU CAN
HOW IT WORKS
Weekly ordering deadline
is Thursday at 6pm
Each week order only the meals you want, in the quantity you need. We never tie you down.
WE ALL NEED TO EAT OUT
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text CHEFRICKY to (844)429-0313
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Our Paleo menu is focused on clean, completely non processed gluten free, grain free and dairy free meals. Meals will have 5-7 oz of cooked meat, and 7-9 oz of carbs/veggies and a total weight of 14-16 oz. Calories in these meals range from 350-600 calories.
Our Keto menu is focused on clean, completely non processed and carbohydrate (non-added) free meals. Designed to help your body enter Ketosis naturally. Helping you to lower Glucose and Insulin production
Macro menu meals focus on offering a 40% carbohydrate, 30% protein and 30% fat macronutrient distribution. Meals are measured in grams and will contain a base of 50g carbs, 40g protein, 15g fat.
Chef Ricky uses TRAEGER smokers to produce flavors that no other cooking method can provide. As part of his commitment to being the best, all meats, veggies and potatoes will be cooked 100% on our fleet of Traeger Grills. Powered by varieties of woods, (oak, maple, alder, hickory to name a few). Chef Ricky will bring you tastes and textures unlike any meal prep service. We will bake, braise, roast, slow cook, smoke and grill over a wood fire. You will never have a dry chicken breast, and your burgers, steak and pork will be juicy. Fish will always be fork tender and veggies will have a smoky bite to them. The myth that clean eating can't taste amazing is false. I will make sure every meal is one you look foward to.
Cooking has been a part of me since I could walk. Pictures of me as a two year old covered in flour are common, making everything from Cupcakes to bread pudding and cheesecakes.
At just 5 years old I competed in my first Pillsbury Kids bake off contest and took 2nd place overall. 5 years in a row I competed, making it to the finals each year.
Then at 22 I opened my first bakery, in Tillamook, Oregon. Making crazy donut creations, cakes, croissants, and Mexican bread. I taught myself it all and made each small batch with love, fueled by the excitement of my customers enjoying pastries fresh out the oven.
I moved to Los Angeles just two years later to further grow as a baker. It was also during that time that I began competing in a variety of sports with a focus on Ironman Triathlons and MMA fighting. While participating in Farmers Markets all over Southern California. Fitting my training in to a busy schedule I learned the value of having clean prepared food on hand to be able to keep up with my nutrition goals.