Chef Jeremy prepping breakfast, courtesy of Farm to Fit

We all know that living a healthy lifestyle has just as much — if not more — to do with properly fueling your body as it does with hitting up the gym. Yes, I’m talking about balanced meals, portion control and keeping calories in check. Simple, in theory, but many of us (me included) struggle with regularly putting it into practice.

I’m the first to admit that I’m not perfect when it comes to eating habits. For every beautiful nutrient-packed, whole-food meal I proudly make from scratch, there are a few nights each week where Ben and I find ourselves dining in a restaurant, grabbing something on the run or (gasp!) microwaving up a frozen pot pie, which was one of my early pregnancy cravings. Don’t judge. 

While we try to batch-cook on weekends as much as possible, sometimes it just doesn’t happen. But we still want to prioritize healthy, home-cooked meals — now, and especially in the first few months after Baby H comes when we know we’ll be even shorter on time, sleep and energy.

One potential solution? I’ve got to credit Ben with this one: Farm to Fit, Portland’s own locally-sourced, portion-controlled, chef-powered meal delivery service. He met the owners and was intrigued by the description (I mean, it’s gotta be good to survive in a foodie town like this, right?), so we tested it out recently to give ourselves a break from the daily shop-chop-cook-collapse grind.

Chicken fajitas, courtesy of Farm to Fit

Farm to Fit graciously sent us a week’s worth of the 1,200-calorie a day plan, knowing that there would be plenty of wiggle room in there for ample snacking in between. Disclaimer: neither of us is on a diet — especially me right now — and while we don’t count calories because of our activity levels, we do snack consistently throughout the day to maintain weight and muscle mass.

The meals — breakfasts, lunches and dinners — arrived neatly packaged in an insulated cooler and each dish was labeled with nutritional info and microwave directions, if needed. Farm to Fit also included a handy print-out with a suggested order for consuming the meals, which is probably partly to do with the balance of calories for each day and partly to do with some foods being more perishable than others

Regardless, we dug in and were pleasantly surprised with the amount of food, the taste and the variety. Some of my favorites were the breakfast crepes (eggs, ricotta, spinach, basil, mozzarella, parsnip puree…oh, that puree), beef pho lunch (timely for rainy Portland soup-slurping weather), along with a perfectly-cooked and tender balsamic-glazed steak (with horseradish creme fraiche, sugar snap peas and a yummy root vegetable gratin). Ben also loved the paella with chicken, chorizo and shrimp, plus the Grecian frittatas with sun-dried tomatoes, spinach, olive, feta and sausage.

As you can see, these aren’t your run-of-the-mill delivery meals; Farm to Fit’s team takes as much pride in meal planning, sourcing and prep as any of the restaurants around town. And the best part? You can enjoy some of Portland’s freshest seasonal produce in the comfort of your own home — without spending all of your free time in the kitchen.

Kahlua pork, courtesy of Farm to Fit

Farm to Fit offers flexible weekly meal plans that are portion controlled, with the option of 1200, 1600, or 2000 calories per day, plus gluten-intolerant, low carb and diabetic-friendly options. Customers can choose from three-, five- and seven-day meal plans that are conveniently delivered every Monday and Thursday around Portland (for a $5-15 fee) or can be picked up at a number of specified pick-up locations around the area.

Menus change with the seasons to take advantage of fresh produce, and Farm to Fit makes more than 21 different meals per week. The company is also committed to locally-sourcing other ingredients, wherever possible; here’s a list of their local farm partners.

If you’re a picky eater, don’t despair; Farm to Fit also offers a special Signature Dish plan, which allows clients to customize menus to suit their tastes. Other special requests and/or substitutions can also be made at an additional charge.

Since Ben and I do enjoy cooking when we can, we’re not likely to use Farm to Fit indefinitely. However, it’s something we’re planning on signing up for intermittently when we want an occasional break, and Ben mentioned it might be a great way to take some of the pressure off when Baby H comes, so we can stay committed to eating healthy, nutritious meals while muddling our way through the early weeks of parenthood. Yes, please. 

Grilled Oregon coast salmon, courtesy of Farm to Fit

For more information and ordering details, visit Farm to Fit’s website or call 503-688-9248.