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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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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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