If you train seriously and care about body composition, you already know what you’re supposed to eat. Knowing is the easy part. Execution is where it falls apart.
The choices most people are left with:
- Spend half of Sunday batch-cooking twenty boxes of chicken, rice, and broccoli.
- Pay restaurant prices for food that doesn’t match your macros.
- Eat roughly, miss your targets, tell yourself next week will be different.
Neither of the first two is a real life for someone with a job, a family, and a training schedule. The third one is how plateaus get started.
Precise, not fancy
Once you move past “eating healthier” and start targeting specific outcomes like fat loss, muscle gain or competition, the requirements sharpen:
- High and consistent protein intake.
- Controlled calories, not rough portions.
- Sensible carb and fat distribution across the day.
- Repeatability. Week to week. Without heroics.
This is why people meal prep in the first place. It’s the only way to maintain this without spending a fortune on prepared meals from boutique gyms.
The trade-off is time. And most people lose to it eventually.
A chef doing the boring part
For over ten years we’ve been running a custom-chef arrangement in Barcelona. Small group. My own plan is built around my training: I play padel, lift, and try to hold onto my body composition as I get older.
The food won’t make exciting Instagram plates, and it’s not bland chicken and rice either. Harissa chicken with herbed couscous. Jerk chicken with black beans and rice. High-protein bowls built around your macros. Cooked well, hit the targets, delivered fresh. On a schedule that doesn’t wreck a Sunday.
Lean proteins (chicken, turkey, fish, eggs, legumes). Smart carbs (rice, potatoes, quinoa, sweet potato). Plenty of vegetables. The flavour profile rotates through Mediterranean, Caribbean, North African and Asian, so eating the same macros five days a week doesn’t feel like punishment.
How a fitness plan works
- You give us the target: calories and macros, e.g. 2,400 kcal / 200g protein / 250g carbs.
- The chef builds meals to hit it, as closely as a real kitchen can, across the week.
- Choose the scope: full-day (breakfast, snacks, lunch, dinner) or just the two or three meals you want handled.
- Weekly plans run €20–28 per person per day for one meal, €35–43 for two and €49–57 for a full day. VAT is included. Delivery from €12, depending on the area.
- Fresh delivery twice a week, Monday morning and Wednesday afternoon, with weekends on request.
- Nutritionist on tap: if you want macros designed by a nutritionist who’ll coordinate with the chef, we’ll connect you.
Key principles: high protein by default, simple flavours you can eat five days in a row, consistency that compounds. Adherence over Instagram.
I hit my macros without thinking about it. 2,400 kcal and 180g of protein, delivered. No Sunday prep.
Alex M., Triathlete · 6 months
Who this is for
- You train several times a week (gym, padel, running, CrossFit, triathlon, combat sports).
- You want fat loss, muscle gain, or tight maintenance with more precision.
- You’re tired of Sunday prep or relying on takeaways.
- You’re fine with fairly repetitive meals if they’re tasty and they work.
Start your plan
Fill in the form. Tell us your goal (fat loss / muscle gain / maintenance / competition prep), your calories and protein if you have them, how many meals per day you want covered, and any constraints. The chef comes back with a proposed plan within 24 hours.
