Food with
a purpose
that's made for
convenience

KitchFix believes healthy choices should be easier for everyone.

Find our Grain-Free granola online and in-stores nationwide, and our prepared meals for pickup and delivery in Chicagoland.

Chicagoland Meals

The best thing you ever ate, and never had to cook.

We believe the healthy choice and the convenient choice can be one and the same. Every week our inventive chefs prepare ready-to-heat meals made with nature's most powerful, flavorful ingredients - from local, sustainable sources.

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Grain-Free Grocery

Food that fuels your day.

Our delicious, grain-free goods are a satisfying snack, a balanced start to your day, and a perfect pantry staple. Try our crowd-pleasing non-GMO, paleo-friendly waffles and granola, and see why the grain-free craze is here to stay.

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Asked to bring a side for the holidays? We're here to help! This Tuscan Curry Salad Recipe will bring out your inner chef. Find the recipe below.👩🏻‍🍳 . Tuscan Curry Salad: . For the vinaigrette- (Yields 1 pint) Ingredients: 1 1/2 T ground cumin 4 T yellow curry powder 1 C raw, unsalted cashews 1 tsp salt 1 1/2 T lime juice zest of 1 lime 1/2 C coconut water 4 1/2 T white wine vinegar 2 1/2 T honey 2 T dijon mustard 1/2 C neutral oil (sunflower oil, avocado oil, grapeseed oil, e.g.) . Method: In a high-powered blender, add all of your ingredients except the oil & blend until smooth. Once the mixture is smooth, with the blender on, gradually stream in the oil to create an emulsification. Hint: if you don't have a great blender, you can soak your cashews overnight in water. Just be sure to strain off all the water before blending. . For the Salad- (Yields 4 servings) Ingredients: 2 bunches Lacinato Kale 1 T lemon juice 1 T olive oil pinch salt pinch chili flakes 1/4 C fresh cilantro leaves, whole 1 apple 1 small Honeynut squash 1/2 red onion 1 C Kitchfix Original Granola . Method: Remove the stems from the kale and roughly chop it. Wash and spin dry the chopped kale. In a bowl, marinate the kale with the lemon juice, olive oil, salt, and chili flakes. Be sure to massage the mixture into the kale to help break down the tough leaves. Let marinate for at least 30 mins. While your kale is marinating, dice your squash. Toss the squash with a little olive oil, salt, and pepper, and roast at 350* until fork tender and beginning to caramelize. Let squash cool. Julienne your red onion. Dice your apple the same size as the squash cubes. Pick cilantro leaves and leave them whole. In a large bowl, gently toss the marinated kale with the squash, apples, onion, and cilantro. Add a few tablespoons of curry vinaigrette and toss til well coated. Plate, and top with Kitchfix Original Granola. . Tip: To make this a more substantial meal, add a protein. Use lentils if you want to keep it vegan; pulled chicken works well for meat-eaters!