Two of our three meal lines either follow or are inspired by Paleo.  And hard as it may be to bend the old mind around, even our vegetarian line shares a lot of common ground with Paleo in its affinity for lots of veggies, healthy fats and aversion to gluten and dairy.  So worth a refresher on the core ideas, particularly since the definition is evolving all the time (which is good).  For our decidedly practical-leaning brains, Paleo is first and foremost a healthy and tasty way to eat that’s helped lots of active folks like us look, feel and move better.  With a pretty simple formula:


  • Plenty of lean protein (meat and fish), veggies (particularly the really green ones) and fruit
  • Healthy fats in things like nuts, seeds, avocados, olive oil, fish oil and from those lean proteins
  • Ixnay (a.k.a. no) on grains, dairy, sugar, preservatives
  • With emphasis on high quality, nutrient dense, whole foods over anything processed or packaged

Get a closer look at this formula in practice in our menus or place an order to try the real thing.

For a more detailed take, there’s tons of great info (details, more sciency stuff, how to cook this way) out on the web. Here’s a shortcut list to some of them.

What you’ll see in many of these resources is the reality that there is no definitive Paleo diet. Instead, as Chris Kresser puts it in his Beyond Paleo post, there is (or should be) more of a template approach where you take some core ideas and then tailor them to your situation.

That’s really what we’re inspired to help you do:

  • Enjoy fresh, locally made, responsibly sourced, nutritious meals (see the template our meals follow), without the time commitment of doing it all on your own.
  • While taking away ideas and inspiration for your own cooking so you can build your own custom-tailored eating mix.