If you train seriously and care about body composition, you already know what you’re supposed to eat. The problem isn’t knowledge — it’s execution.
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 — fat loss, muscle gain, 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 isn’t exciting Instagram plates — but 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 — Mediterranean, Caribbean, North African, 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 typically run from €44 per person per day, two meals (about €60 for a full day) for a full-day plan.
- Fresh delivery in a morning or evening window.
- 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. Not Instagram — adherence.
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.
Help shape the track
Fill in the form. Tell us your goal (fat loss / muscle gain / maintenance / competition prep), how many meals per day you want covered, and any constraints. If enough people raise their hands, we’ll formalise a fitness track with macro-first menus.
Coaching a client rather than yourself?
If you’re a trainer, S&C coach or nutritionist, we cook to the macros you prescribe and pay you a commission on every client you bring. How the trainer partnership works.
