For two years I batch-cooked every Sunday — 3 hours, a sink full of dishes, and by Wednesday half the meals tasted like cardboard. Sound familiar?

Here's what actually changed things for me: the problem was never "cooking healthy," it was the system. Grocery runs, prep time, storage, and the mental overhead of planning macros for 5 days straight — that's the real tax busy people pay.

So I built PrepCrate around removing that tax entirely:

• Chef-made meals, macro-balanced, portioned per serving

• Delivered weekly, ready in under 3 minutes

• Menu rotates so you're not eating the same chicken-and-rice every week

If you've got a job that eats your time and you're tired of choosing between takeout and a sad desk salad, this is built for you. Happy to answer questions on how the delivery/menu system works below.