High-Protein Organic Meal Prep in Dallas–Fort Worth
A high-protein week without a grocery run — which dishes carry the protein, how portions stack, and what to order for training days.
Protein starts at the source
A high-protein menu is only as good as the protein. We cook with grass-fed beef, pasture-raised chicken, wild caught seafood and pasture-raised eggs — the same sourcing standard that applies to everything else in the kitchen. No commodity chicken, no farmed fish, no protein powders stirred into things to hit a number.
Each entrée on the weekly menu is built around a full serving of one of those proteins, with vegetables and a slow carbohydrate alongside rather than in place of it.
What a high-protein week looks like
From the rotating menu, a protein-forward week is easy to assemble without asking for anything custom:
- Breakfast — sourdough breakfast sandwich with pasture-raised egg and grass-fed cheddar
- Wild caught salmon or grass-fed steak entrées for the dinners that need to carry you
- Lemon chicken meatball orzo and braised short rib as the mid-week mains
- Family portions of any entrée if you are feeding two athletes at once
Portions and ordering
Individual entrées run $10–$16 and family portions (roughly four servings) run $42–$72, so doubling protein for one person usually just means ordering the family size of one dish instead of two singles. Order minimum is $65, delivery is a flat $9 and free over $150.
If you have a specific macro target or a training schedule, put it in the order notes — the kitchen adjusts portions and sides wherever the recipe allows.
Delivery days for your city
Dallas, Highland Park, University Park, Plano, Frisco, Allen, McKinney, Prosper and Richardson receive Sunday and Wednesday deliveries; Fort Worth, Arlington, Irving and Southlake receive Monday and Thursday. Orders close Sunday at 8pm. Meals keep five to six days in the refrigerator and most entrées freeze well for two months.