How We Know Our Numbers
Made in our kitchen. Counted in our kitchen.
We don't buy in meals and print a label on them. Every dish is cooked in our own kitchen from our own recipes — which is exactly why we can tell you what's in it.
Athletes who can't afford to guess what they're eating.
The people most careful about their food are the ones who feel the difference fastest. They don't choose us on a slogan — they choose us because we can tell them exactly what's on the plate.
“Body fat % is down and muscle mass is ALSO up, and I'm running faster than I ever have.”
Will is a self-described “serious biohacker” balancing work, family and marathon training. Three to four months in, he set out to lose body fat while still fuelling hard training — two goals that usually fight each other.
— Will V., marathon runner · ★★★★★ Google review
One customer's own account, posted publicly by him. Individual results vary, and nothing here is a substitute for medical advice.
Our kitchen. Our recipes.
Everything we deliver is cooked by our own chefs, in our own kitchen, from recipes we wrote. Nothing is outsourced, bought in, or relabelled.
That's not just a quality point. It's the reason the nutrition figures on our menu can be real — we know what goes into every pan, because we put it there.
- Cooked fresh in our own kitchen, never frozen
- Every recipe developed in house by our chefs
- Sauces, dressings and marinades made from scratch, not bought
- A new menu every week, on a six-week rotation
We weigh the ingredients. So the macros are ours, not a guess.
Most nutrition figures you see are looked up — someone finds a similar dish in a database and quotes that. Ours aren't. Every ingredient that goes into a Green Kitchen dish is weighed in our kitchen, and the calories, protein, carbohydrate and fat are calculated from our actual recipe.
Every dish is built four ways — balanced, pescatarian, vegetarian and vegan — at three portion sizes, and each of those is calculated on its own. Across a six-week menu that's 720 separate meals, each with its own numbers.
Those numbers go on the menu before you order, so you can see what you're getting.
- Ingredients weighed in the kitchen, not estimated
- Macros calculated from our own recipes
- Every diet and every portion size worked out separately
- Published on the menu before you order
We audited the entire menu, dish by dish.
Recipes change. Portions get adjusted. Left alone, nutrition figures drift away from the food actually being cooked — which is how most published numbers end up wrong.
So we check ours. Every dish, every diet, every portion size, gone through line by line against the recipe our kitchen cooks from — using AI to do a job at a scale nobody could realistically do by hand. Every recipe on our menu has been checked, and the numbers we publish are as accurate as we can make them.
- Every dish checked against its own recipe
- Recipes and figures re-checked as the menu changes
- One master record, so nothing runs on an old version
The food is ours. The targets are hers.
Our meal plans are built with Hannah, our nutritionist. She sets the calorie and macronutrient targets each plan is designed to hit, and reviews the plans against them — so the balance of every plan is a professional's call, not a marketing one.
She also competes in Hyrox Pro, the elite division — so the person setting the targets trains at the level the food is built for, and eats it herself.
And she isn't just a name on a page. Every Green Kitchen subscriber can book a free 30-minute one-to-one session with her. As Will put it in his review: “Also worth syncing up with their nutritionist Hannah to dial in the right protocol. That made a real difference.”
Hannah
MSc Sports & Exercise Science
Hyrox Pro competitor
- Sets the targets behind every plan
- Free 30-minute session for every subscriber
- Held one-to-one over video, at a time that suits you
Questions, answered
Does Green Kitchen make its own food?
Yes. Every Green Kitchen dish is cooked by our own chefs in our own kitchen in Singapore, from recipes we developed in house. Sauces, dressings and marinades are made from scratch. Nothing is outsourced or bought in and relabelled.
How does Green Kitchen know the calories and macros in its meals?
Because we cook the food ourselves. Every ingredient is weighed in our kitchen and the calories, protein, carbohydrate and fat are calculated from our own recipes, rather than looked up from a database of similar dishes. Each dish is calculated separately for every diet and every portion size — 720 individual meals across a six-week menu.
Are Green Kitchen's nutrition figures audited?
Yes. We have checked the entire menu dish by dish — every diet and every portion size, line by line against the recipe our kitchen actually cooks from, using AI to carry out a check that would be impractical by hand. Every recipe on our menu has been through it, and the figures we publish are as accurate as we can make them.
Do athletes use Green Kitchen?
Yes. We have cooked for a national swimming squad during their training camp in Singapore, we fuel Team Singapore triathlete Luke Chua when he trains here and work with his team on race build-up nutrition, and our own nutritionist competes in Hyrox Pro. Marathon runners use us through long training builds.
Who is the nutritionist behind Green Kitchen?
Hannah, a Registered Nutritionist with the Association for Nutrition (UK) and an MSc in Sports and Exercise Science, who also competes in Hyrox Pro. She sets the calorie and macronutrient targets every Green Kitchen plan is built to and reviews the plans against them.
Can I speak to a nutritionist if I sign up?
Yes. Every Green Kitchen subscriber can book a free 30-minute one-to-one session with Hannah, held over video. It covers your goals, your current eating habits and what would suit you — with no commitment required. Longer sessions and ongoing coaching are also available.
Can I see the nutrition before I order?
Yes. The calories, protein, carbohydrate and fat for each dish are published on the weekly menu, at the portion size you're choosing, before you commit to anything.
See this week's food, and its numbers.
Every dish on the menu, with what's in it, published before you order.