- Backstory: Cardinals chef/nutritionist Simon Lusky expanded the concept of the former Athlete Eats, changed the name, and moved to a larger space.
- Service: Fast-casual service, delivery, catering, and a food truck.
- Concept: Start with a base (salad, bowl, egg, handheld) and choose a style (e.g., Asian, Southern) and a protein (Amish chicken, grass-fed beef, organic house-smoked salmon), plus add-ins and sides.
- Beverages: Juices, smoothies—and even a “water bar.”
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- BackStory: While working as a trainer, Jillian Tedesco began cooking healthy meals for clients. Once her meal count hit 700 per week, she opened FitFlavors in Chesterfield, later expanding to Brentwood and Creve Coeur.
- Service: Grab-and-go items, with limited seats.
- Best sellers: Buffalo chicken and fries, beef enchiladas, peanut chicken over Asian slaw, Greek salad, turkey Sloppy Joe, lemon poppy cake…
- Tip: Fit-U is an eight-week program that fosters lifelong change.
- BackStory: Owner Ashley Nanney opened a commissary in the former The Stable/Table space at 1821 Cherokee.
- Service: Pickup, delivery, and catering.
- Best sellers: Healthy takes on lasagna, chicken pot pie, meatloaf, spaghetti, and tacos.
- Tip: Order by midnight on Monday for delivery or pickup on Wednesday and Thursday.
- Meal plans: Meals can be tailored to any diet. There are also monitored programs. And you can opt for à la carte options, as well as weekly or monthly plans.
- BackStory: Kathleen (a.k.a. Fred, a nickname) and Richard (Ricky) Waidmann sell only “plant-based” foods, with new items added weekly.
- Service: Pickup or eat-in at two locations, as well as grab-and-go items at select locations.
- Best sellers: “Plantasagna,” enchiladas, coconut curry stew, orange-glazed tofu
- Tip: Frozen family-size entrées and soups were recently added.
- Personal philosophy: Fred’s a “flexitarian” (i.e., omnivore); Ricky follows a stricter diet (no dairy, nuts, or saturated fats).
Launched in 2009 and offered nationwide, the granddaddy of local healthy food delivery services emphasizes fresh, organic, gluten- and soy-free ingredients. Pick from two plans: Chef’s Choice (a structured weekly menu) or My Choice (six to 21 meals per week from a rotating menu). There’s no prep, cooking, or cleanup.
