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Freshology: Putting the Magic into Healthy Meals and Delivering Them Right to Your Door Daily



Let’s face it, most of us don’t have the time to invest in preparing three healthy meals a day, so we often wind up taking short cuts when it comes to getting meals onthe table that may not always be the healthiest or figure friendly. Even if you love to cook, like I do, the process of deciding what to make, grocery shopping, and then preparing a meal can feel daunting, when you have a million other things to get done.

If like many busy people, you’d love the ability to enjoy well-prepared, healthy meals each day, without having to invest a lot of time and thought into their preparation, Freshology may offer you a solution with their meal service that delivers freshly prepared, healthy meals right to your doorstep. While food can be shipped twice per week anywhere nationally with a 3 to 4 day supply, if you are a Southern California resident, you will have your have food delivered daily to your doorstep by 6:00 each morning, where it is left in a special safety sealed, energy efficient cooler bag. When you’re done loading the contents of the cooler into your refrigerator, you simply leave it on your doorstep where it is picked up by one of their “food ninjas” when the next day’s meals are delivered.

Boasting many celebrity clients, Freshology emphasizes fresh, healthy seasonal ingredients and seeks to create a little “magic” within each meal by creating visually appealing, flavorful, innovative dishes. Culinary Director, Chef Raffi Asadourian, a graduate of the Cordon Bleu in Scottsdale, AZ and former Executive Chef with the Patina Restaurant Group, puts a great deal of thought into how to amp up the flavor using herbs, spices, varying textures, and creative techniques so that he does not have to incorporate butter or over rely on salt to make his dishes taste wonderful.

His innovative style and approach in creating unique dishes help him overcome some of the obstacles inherent in a business which caters to consumers with varying food preferences and requirements. You can imagine for example, the challenge of creating a substitute for a food such as guacamole, that oxidizes quickly and therefore cannot be shipped, or creating a ‘cheese’ substitute for vegans and people who are lactose intolerant. Chef Asadourian has accomplished both transforming poached broccoli into “guacamole” and celery root into slices of “cheese”.

Since customers do have varying needs and food preferences, there are a number of healthy programs you are able to choose from. Looking to loose weight in a healthy manner? Try the Fresh Dining program. Are you a new mom? The Fresh Mommy program addresses your post-natal nutritional requirements. Looking to jump start your metabolism? The Edge program, offers high-protein, low- carb meals; prefer Gluten-Free? Freshology has you covered. Looking for more flexibility to select meals of the day a-la-carte? Lifestyle program where meals can be selected a-la-carte for a few days a week versus the entire week.

Additionally, you are able to request specific foods be left out and there are plenty of menu options for vegetarians and vegans. Freshology does not however, recommend their program for anyone with severe food allergies. It’s also worth noting that due to the limitations shipping food poses, some of their programs are available locally only.

During my visit to Freshology with several other food writers, we were able to try sample sizes of several items that were representative of a full day’s menu. Each meal was plated beautifully and could be easily replicated at home, though the portions were scaled back for the tasting.


Breakfast: Vanilla scented sweet grits, with apricots, toasted almonds, low sodium Canadian bacon strips, raspberries, blackberries, and white mulberries.



Lunch: Spinach salad, shaved sunchokes, kumquats, goat cheese, toasted hazelnuts, and watermelon radish.



 Dinner: Black olive crusted sea bass, couscous, saffron-lemon sauce



Dinner: Slow roasted pork loin, rosemary-apple glaze, creamy cauliflower, roasted beets, golden raisins, and ground hazelnuts



Snack: Humboldt fog cheese with a champagne jelly, oven dried grapes caramelized with agave and black pepper, and cherries



Dessert: A trio of deconstructed s’mores. The crusts were made with a delicious whole wheat and coconut oil crust. The marshmallows were made with agave. And the toppings included a white chocolate lime that mimicked key-lime pie, a bittersweet chocolate classic s’more, and rocky road s’more with bittersweet chocolate and chopped almonds.



We were also given an entire day’s worth of meals in a soft cooler pack as it would arrive at our doors so that we could experience first hand what a customer receives.



Breakfast: Rhubarb & lemon poppy seed muffin with vanilla ricotta spread, fresh berries, and a tangerine



Lunch: Curried Kabocha squash soup with green apple and grilled Maitake mushrooms and a bread crouton. The soup was delicious with the Maitake lending a wonderful smoky flavor.



Snack: Hummus with chili oil and pita chips



Dinner: Provencal chicken breast, creamy polenta, with green olive emulsion, baby zucchini, and roasted cherry tomatoes. I took the time to plate this and there was actually so much food, I ended up saving some for the next day.



Dessert: Sour cherry cobbler

The meals came with easy to follow instructions for heating, tasted fresh, was satisfying without making me feel too full and best of all I knew I wasn’t over doing it with calories or fat for the day. It was almost like having my own personal chef. Also, the portion sizes were more than enough for me. One point worth noting is the portions are larger for men, whose caloric needs are higher.

Interested in seeing what Freshology has to offer for yourself? Visit Freshology’s website at:

Bon appetite!

Dana Wilde grew up playing “sous chef” for her father as he churned out one amazing meal after the next for family and friends. She inherited her father’s life long passion for cooking and has spent the past two decades studying, reading, practicing, experimenting, and creating in the kitchen. Together, she and her sister, Shan are Simply Wilde, a small boutique catering business focusing on in-home entertaining.
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