Why Prepwell exists

Two problems, one kitchen

Prepwell started with a belief we still hold: the food you eat is either working for you or against you, and nothing supports the way you feel and perform like real, home-cooked food. Eating that way consistently is the hard part, and I learned that over years of long days in a corporate office.

A typical day was the commute, a full day at a desk, a gym session squeezed in wherever it fit, and then, usually well past dinner time, the question of what to eat. Some weeks my best attempts at planning ran out of food by midweek. Other weeks I did not plan at all, and every weekday became a scramble for lunch and dinner. Either way, the week got much more stressful, with added hanger.

The gym is where it caught up with me. I was training consistently and not seeing the progress the work deserved, and I had no real idea why, because I was not tracking anything. When I finally started logging my meals, the reason turned out to be simple: I was undereating, week after week, and coming up short on protein. Knowing that did not fix it. Whenever a deadline landed, I would overdo the coffee, skip breakfast, and work straight through lunch, and my training paid for it every time. What finally worked was boring and powerful: know exactly what to eat, have it in the house, and eat it. Once my eating matched my training, things started to move.

The bigger push came at home. My wife, Caroline, is a former fitness competitor with food allergies, so every dinner had to fit her allergies, hit her numbers, and still be something she wanted to eat. Early on, the two of us ran completely separate kitchens. Two shopping runs, a packed fridge, a lot of stepping over each other at the stove, and meals eaten apart whenever they did not line up. Planning around all of that by hand took hours every week and more mental energy than either of us wanted to give it. There had to be a better way.

Prepwell is the tool we wished we had back then. It plans the week around each person's goals and restrictions, portions every meal for everyone at the table, and turns it all into one grocery list that goes straight to the store. These days we share the same dinners without a second thought about her allergies, because the plan is built around them from the start. The planning and the shopping are off our plates, and we get to keep our favorite parts: the cooking and the eating.

We're a small team in Fort Mill, South Carolina, and we built Prepwell to take some of the stress off your plate: the planning, the shopping, the math. We hope it makes your week a little easier and gets you closer to whatever you're working toward. If you have feedback, ideas, or just want to say hi, my inbox is open.

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