Finding a burrito on the sidewalk is the sign of a lucky day, unless it's stuffed with heads-up pennies, in which case it's the universal symbol of economic progress. Stumble onto pre-prepped comestibles with this Groupon.
Choose from Three Options
$39 for a four-day meal plan with 12 healthy heat-and-eat meals (up to an $81 total value)
- Four breakfasts (up to a $5.25 value each)
- Four lunches (up to a $7.50 value each)
- Four dinners (up to a $7.50 value each)
$89 for a diet-consultation package (up to a $180 total value)
- Body-fuel consultation (a $99 value) with registered dietitian to analyze how your body metabolizes food
- Four-day meal plan detailed above (up to an $81 value)
$5 for $10 worth of healthy heat-and-eat meals to go
Breakfast selections include cinnamon french toast on multigrain bread ($4.75+), and lunch and dinner options include green-chili chicken enchiladas ($6.50+) and bison and turkey spaghetti ($7+). See the full menu here.
Simply Fit Meals
College is a place that often kindles lasting friendships, as well as lasting eating habits based on haphazard diets of chips and day-old pizza. Chris Sanchez and Patrick Ortiz, proprietors of Simply Fit Meals, have managed to buck the latter part of this trend. The friendship they forged at the University of Houston continued after graduation, even as Patrick pursued a career in hotel management and Chris entered the world of marketing, eventually serving as store marketing director for Whole Foods. Their shared passion for healthy eating brought their disparate career paths together to form Simply Fit Meals, an amalgamation of Patrick's chef skills and Chris's marketing prowess.
The challenge behind each one of Simply Fit Meals' recipes involves finding an equal balance between nutrition and flavor so that clients can stick to a regimen that's easy to maintain, unlike fad diets that involve raw foods consumed only in prime-numbered portions. The science of it, says Chris, is making it taste as if it's been freshly made, even after reheating, and to this end, Chris and Patrick are both avid consumers of their own meals. Chris claims he could eat—and has eaten—their mac 'n' cheese for breakfast, lunch, and dinner. The culinary team uses locally raised, free-range meats such as chicken and bison in virtually all of their creations, and concocts fresh-made ingredients whenever possible. The in-house dietitian guides clients toward their own fitness goals, as opposed to those dictated by fashion magazines or sentient elevators, who often lack tact.