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Custom Menu Planning for Bay Area Seniors — Every Meal Aimed at the Right Targets
Weekly custom menu planning included with every delivery — from $180/week plus groceries. Free in-home consultation. 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 a soft, pureed swallowing-safe diet plus a husband at the same table eating regular food. Custom menu planning is what threads those needles weekly, in my own 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 — I cook every meal fresh in my kitchen and deliver it to your door, never frozen.
What "Custom" Looks Like Each Week
Wednesday or Thursday before your delivery, 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. I cook everything fresh in my own kitchen and deliver it to your door 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 kidney-diet 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 consultation. 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 both weekly cook tiers — Foundation at $180/week and Coordinated at $200/week — 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. Foundation covers one straightforward diet for a mobile senior. Coordinated covers medical diets and the harder cases — two diets in one household (your low-sodium, his diabetic), or one diet with significant overlapping restrictions, or soft/pureed texture work for post-stroke swallowing difficulty and oral-surgery recovery — and adds a written weekly family report and a caregiver text channel. See the [pricing](/pricing) page for the full framework.
How to Start
Free consultation 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 your first delivery. 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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What clients are saying
“Well Prepped Life (WPL) has been such a blessing for my mother, who was recently diagnosed with chronic kidney disease. With her strict dietary restrictions, finding meals that are both kidney-friendly and enjoyable has been a challenge, especially because my mom is a very picky eater. The meals are thoughtfully prepared to fit her dietary needs without sacrificing flavor. Most importantly, my mom actually enjoys the food—and that means so much to us. I'm truly grateful to WPL for helping make this difficult transition a little easier and more enjoyable for my mom. I highly recommend Well Prepped Life.”
“Justine cooks amazing and nutritious meals based on my preferences and needs. She's very professional and responds in a timely manner. I lover her cooking!!!”
“I needed some extra help cooking health(ier) meals, and I found Well Prepped Life at the beginning of June. I first gave the service a try because of the empathy, business sense, and creativity shown on the website, and am sticking with it because the owner, Justine, is *also* a fabulous cook and person. Over the past several months, Justine and I have gotten a system dialed in: my family orders 8 meals a week: two sets of four meals each with protein, veggie, and carb and we develop a menu on Sundays or Mondays with Justine's help (which because I have limited ideas is basically taking her thoughtful and varied suggestions!) Meals are cooked on Tuesdays in a commercial kitchen and Justine drops them off at our house on Tuesdays in a cooler, where I also leave the washed glass containers from the previous week for exchange. I love the business model, where because food costs are directly passed through and I pay a fixed price for cooking, I can specify the kind and amount of ingredients — generally organic and large portions — so 1 meal will feed an adult with a big appetite, or 2 people with smaller appetites. I also love how open Justine is to feedback — for example, I had requested glass containers and she made them available the next week. On the rare occasion that a dish *hasn't* been a hit, Justine has really listened to my comments and says "Yep, I get it, I'll do X and Y next time" and does it — which is exactly the kind of person that I want to be working with. Well Prepped Life basically takes care of most dinners for the work week when the adults are pressed for time *and* is delicious, homemade, high-quality food that I wish I could make myself. Our family has been eating much better and has gotten a lot of time back.”
Free caregiver guide · PDF
Is a loved one quietly declining? 6 signs families miss
The warning signs that a loved one has stopped eating well — often hidden behind “I'm fine” — and one thing to do this week for each. Free, to your inbox.
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Leave your name and number and Justine calls you back to talk through your parent's diet and what a week would look like — usually the same day.
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Ready to Get Started?
Book your free consultation today. We’ll learn about your needs and show you exactly how our custom menu planning for bay area seniors — every meal aimed at the right targets service can help. Call us at (415) 971-3464 or schedule online.
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