Well Prepped Life — Service
Wheelchair-Accessible Cooking and Meal Prep in the Bay Area
What I cook for a wheelchair user is rarely the question. Whether they want food handled entirely, or want to keep cooking themselves with help on the parts that aren't safe from a chair, is the real question. Many of the kitchens my clients live in were built for a standing cook — counters at 36 inches, controls at the back of a hot cooktop, upper cabinets that no one in a chair will ever access without a grabber. For clients who want to keep cooking, those constraints matter and we work around them in their own kitchen. For clients who just want the food handled, none of that matters — I cook fresh at my own kitchen and deliver. The [working guide on wheelchair-accessible cooking](/guides/wheelchair-accessible-cooking) covers the kitchen-spec details — counter heights, knee clearance, side-opening ovens, induction vs. gas. This page is for the service work that follows: weekly meals delivered as-is, plus the in-between of "I want to cook some, and I want help with the rest." I'm Justine Sanidad, ServSafe-certified, based in Mountain View.
The Two-Track Service Model
Most clients want both, in different ratios. Track one is weekly cooking and delivery — I shop, I cook eight fresh, portioned meals fresh at my own kitchen, and deliver them to your door, labeled and fridge-ready. No cooking asked of you, no kitchen constraints to design around. Track two is hands-on cooking together, in your own kitchen — you stay in the kitchen, we cook a meal you want to make yourself, I come to you and do the steps that aren't safe or possible from a chair (lifting the Dutch oven, transferring the hot sheet pan), you do everything else. Some clients are 100% track-one because the chair plus their underlying condition (advanced ALS, severe spasticity) means cooking isn't realistic. Some are 50/50 — they cook three nights with me hands-off, I deliver the other five. We adjust quarterly.
A Recent Fremont Client — ALS
59-year-old man, ALS diagnosis 14 months ago, in a power chair full-time, hand strength fading on the dominant side. Wife was working full-time and cooking every night, and he was watching his independence narrow week over week. The plan we built: I cook the dinners twice a week fresh at my own kitchen and deliver them, and once a week I come to their home for what he calls his "head chef" hour — he tastes, seasons, calls the menu, watches me cook in his own kitchen for that one session. The wife sometimes sits at the island with us. He's not cooking in the doing-it-with-his-hands sense, but he's still the person making the decisions about what his family eats, and the food still tastes the way he wants it to. He told me on month four that he hadn't expected to keep that part of himself this long. Diet-wise: high-calorie, soft-textured (early dysphagia developing), favoring foods that don't require complex chewing — braises, stews, slow-roasted proteins, well-cooked grain bowls.
Kitchen Accessibility Assessment
Many wheelchair users come to me with a kitchen they're already living in that wasn't built for them. The accessibility assessment is a separate one-time visit (60–90 minutes) that produces a written report: same-day fixes (clearing approach paths, moving daily-use items into reach zones), $200-or-less changes (induction hot plate, long-handled tongs, suction-base cutting boards), and contractor-priced changes (drop-down counter section at 32 inches with knee clearance, side-opening wall oven, lever faucet, pull-out drawer hardware in the lower cabinets). I tell you which to do, which to skip, and what order to spend in.
Pricing Reference
Weekly cooking and delivery fits the Foundation plan ($180/week, one delivery). ALS/MS households where energy and texture both fluctuate usually want the Coordinated plan ($200/week), which adds a written weekly family report and a caregiver text channel. Hands-on cooking sessions in your kitchen are billed by the visit at the rough Foundation-week equivalent. The accessibility assessment is a flat-fee project. See [pricing](/pricing) for the framework. Groceries at cost on top — about $22 to $25 a meal all in.
How to Book
Free consultation in your home — covers both the cooking-service question and a first read of accessibility. 30–45 minutes. Call (415) 971-3464 or book at wellpreppedlife.com. Service area: San Jose, Palo Alto, Mountain View, Fremont, San Francisco, Oakland, Sunnyvale, San Mateo, and the Peninsula and East Bay neighborhoods between.
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Frequently Asked Questions
Medicare does not cover general in-home meal prep or personal chef services. Some Medicare Advantage plans cover short-term medically tailored meals after a hospital discharge. Most families spend less per month on Well Prepped Life than a single day in a skilled nursing facility.
Pricing depends on the service, schedule, and level of customization. Every client situation is different. Call (415) 971-3464 for a free 15-minute consultation — we'll give you direct pricing for your situation, no obligation.
We typically have availability within the week. Book a free 15-minute consultation and the first meal prep session is usually scheduled within 7–10 days.
Yes. Well Prepped Life carries full liability insurance and holds a current ServSafe Food Handler certification. Documentation is available on request.
The San Francisco Bay Area — Mountain View (home base), Palo Alto, Los Altos, Menlo Park, Atherton, Cupertino, Sunnyvale, Santa Clara, Saratoga, Los Gatos, Campbell, San Jose, Redwood City, San Mateo, Burlingame, Milpitas, San Francisco, Oakland, Berkeley, Fremont, Walnut Creek, and Marin County.
Ready to Get Started?
Book your free consultation today. We’ll learn about your needs and show you exactly how our wheelchair-accessible cooking and meal prep in the bay area service can help. Call us at (415) 971-3464 or schedule online.
Book a free call15 min · no card · no pressureLove your first week or we re-cook it free.
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