Yes/no only — we never collect diagnoses or details. Some situations need guidance we can't provide yet, so we check rather than guess.

A count of flex meals per week — dinners out, dates, plans. Nothing is chosen for you; skip it and we start you at the low end. Snacks are always planned and never use a flex meal.

Context that helps us compose — work hours, meal timing, flavors you love. Allergies and foods you avoid belong in the questions above, not here: this box shapes taste, it cannot enforce a restriction.

Conventional — Standard grocery picks — the everyday versions of everything.
Premium — Wild-caught fish, grass-fed beef, pasture-raised chicken and eggs, organic produce.
Mix of both — Premium proteins, conventional everything else. Spend where it matters most.

Lean budget with premium picks — Mix of both is the sweet spot.

Sauces, dressings, and condiments without seed oils — think avocado-oil mayo instead of standard.

The fats we cook and dress with. Pick what you actually use — skip it and we default to olive oil.

Keep it lean — A tighter list that stretches every ingredient further.
Balanced — Smart with the total, without cutting corners.
Not a constraint — Build the best plan — don't optimize for the total.

The plan is built from foods already in your life. Most people pick 6–10; there is no cap.

These adapt to how many meals a day you chose. The questions ask about your hard days on purpose.

Pick any that apply.