Well Prepped Life — Service
Custom Menu Planning for Seniors in the Bay Area
The hardest case I get isn't a single restriction — it's a stack. Type 2 diabetes plus chronic kidney disease plus a Filipino palate that's eaten rice three times a day for seventy-five years. Cardiac diet plus dysphagia plus a husband at the same table eating regular food. Custom menu planning is what threads those needles weekly, in a real kitchen, without the meal turning into a beige hospital tray. It isn't a download or a template — it's a working document I rebuild every week from your feedback, your lab values when you're willing to share them, and what your doctor adjusted at the last appointment. I'm Justine Sanidad, ServSafe-certified, based in Mountain View.
What "Custom" Looks Like Each Week
Wednesday or Thursday before the cook visit, I send a draft menu by text or email — five to seven dinners, four to five lunches, breakfast options, two snacks. Each item has a one-line note: "sheet-pan salmon, lemon-dill, half-portion sweet potato to keep carbs near 30g." You reply with edits — "loved the lentil soup last week, skip the salmon, my potassium came in high so ease off bananas and tomatoes this week." I revise. Cook visit happens Friday. Sunday I check in by text on what's been eaten and what's still in the fridge. That feedback drives the next draft. By month three, the menu is threading your specific lab fluctuations, the foods you've decided you love, and the family dishes I've worked into the rotation.
A Recent Daly City Case — Three Restrictions, One Filipino Household
76-year-old client, Type 2 diabetes (A1C 7.8 trending down) and Stage 3b CKD (eGFR 38), with a stated preference for Filipino food because that's what felt like a meal to her. The standard renal handout cut most of what she'd eaten her whole life: tomatoes (high potassium), bagoong (high sodium), most processed soy sauces, banana, and ube. The plan: rice limited to half-cup cooked at lunch only; sinigang reworked with kalamansi and a sodium-reduced base instead of bouillon; chicken adobo cooked with low-sodium soy and a tighter vinegar reduction so the protein still tasted braised; sayote and pechay leaning the vegetable share; whole sweet potato (not mashed) replacing white rice on dinner plates. We track her labs every six weeks via her daughter. eGFR has held. A1C dropped to 6.9 in four months. She's eating foods her grandmother would recognize.
How I Coordinate with Your Medical Team
I'm not the dietitian — your medical team owns the targets. My job is execution in the kitchen so the targets get hit at every meal. Standard practice: I ask for your discharge sheet or RD note at the assessment. If targets are vague ("low sodium") I ask the family to ping the provider for a number. If you're seeing a Stanford or UCSF dietitian, I'll send weekly menus over for review on request. After lab changes or a medication adjustment that affects diet (new diuretic, new statin, new oral hypoglycemic), I rewrite the menu before the next cook day.
Pricing — Bundled, Not Added On
Custom menu planning is included in every weekly cook tier — $349, $549, $849 — plus groceries at cost. I don't bill it separately because it isn't a separate service; it's how the cooking gets aimed at the right targets. The $349 tier covers one diet. The $549 tier covers two diets in one household (your low-sodium, his diabetic) or one diet with significant overlapping restrictions. $849 is twice-weekly cooking, used most when textures need to stay fresh (post-stroke dysphagia, oral surgery recovery). See the [pricing](/pricing) page for the full framework.
How to Start
Free Kitchen and Nutrition Assessment in your home, 30–45 minutes. Bring whatever you have — discharge sheet, RD notes, recent lab printouts if you're comfortable, the recipe box, the foods you cannot stand. We sketch the first menu together and schedule the first cook. Call (415) 971-3464 or book at wellpreppedlife.com. Service area: San Jose, Palo Alto, Mountain View, San Francisco, Oakland, Daly City, and the Peninsula corridor.
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Book your free Kitchen & Nutrition Assessment today. We’ll learn about your needs and show you exactly how our custom menu planning for seniors in the bay area service can help. Call us at (415) 971-3464 or schedule online.
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