Meet our founder

welcome to my kitchen

I’m Amy; a nutritionist, an intergenerational kitchen witch + a lifelong feeder of people.

Some of my favorite memories were made around a kitchen table, watching recipes, stories + traditions pass from one pair of hands to the next. In my family, food was never just food. Every meal came with a story. Every herb had a purpose. Every recipe carried the memory of the people who handed it down.

Even today, my dad will set a meal on the table + tell us whose recipe it was, what was growing in the garden that season, or why a particular herb was always included. That’s how I learned to cook. Food was nourishment, tradition + medicine, all shared around the same table.

Somewhere along the way, I became the person people called when food suddenly got complicated.

• “My mom’s having surgery. What should I make?”
• “I’m breastfeeding + my baby’s so gassy. Is there anything I should leave out?”
• “My doctor wants me eating more protein, but everything upsets my stomach.”

During the pandemic, those conversations stretched around the world.

“I have lentils, carrots + a few pantry staples. What can I make?”

My response? “Do you happen to have a bottle of blood orange olive oil?”

It was never about following a recipe. It was about helping people create something nourishing within the realities of their lives—their pantry, their budget, their season of life + their body’s changing needs.

Then my own body changed. Perimenopause, insulin resistance + a handful of complex health conditions [on top of the regular chaos of life] meant the meals that used to come easy suddenly took more thought + more energy than I had most days.

I went looking for help + found plenty of meal delivery companies. Most were built for highly active people needing bigger portions + lots of starches. Others leaned on long ingredient lists loaded with garlic, onion + things a lot of people can’t tolerate well. None of it fit.

So I started talking to other women, + it turned out I wasn’t the only one looking for something different: simple ingredients, generous protein, food that tastes bright + satisfying—one less thing to think about at the end of a long day.

So I built the kitchen I wished already existed.

What guides every recipe:

• Protein with a purpose
• We make every ingredient count
• Bright, layered flavor
• Made to make life easier

These aren’t rules. They’re just what’s true about how I cook.

Today, I’m grateful that people know they can call me when food gets complicated. Helping people find their way back to the table, one meal at a time, is my medicine.

I’m excited to cook for you!

Amy

Founder, Nutritionist + Lifelong Feeder of People