For people who want to lose the weight, hit the macros, or feed their family real food, and keep losing to the kitchen anyway.
7 questions · 2 minutes · no right answers
Last night at dinner. What actually happened?
What did you tell yourself?
Last 7 nights. How many weren't cooked, and what did that cost?
What have you tried? What killed it?
Delete one part of this forever. Which goes first?
Is food attached to a bigger goal right now?
That's the average. Real food from scratch takes 45% longer, and this skips every breakfast and lunch.
Your numbers. American Time Use Survey.
A full-time chef runs $6,000 to $10,000 a month. A nutritionist, $200 to $500. Both jobs, every meal, in your own kitchen. What would feel like a fair monthly price?