What if clean eating didn’t mean bland food, complicated meal prep, or $15 drive‑thru compromises? We sit down with Stu of Stu's Clean Cooking, a veteran who shed 100 pounds and turned his personal transformation into a fast‑growing meal company that serves up real food at real‑world prices. He breaks down the simple framework that actually sticks: whole ingredients, smart portions, and options you’ll want to eat again tomorrow.
We get candid about the science and the traps. Stu explains why insulin control matters, how ketones help mobilize fat, and where “keto” goes wrong when it becomes candy with a label. Then we walk through the menu—from brisket mac and pork carnitas to quinoa bowls—showing how “healthy” and “kind of healthy” lanes keep adherence high without sacrificing flavor. The kicker: most meals land in the 500–700 calorie range, with protein front and center, and prices starting at $6.99 when you buy in bulk.
Behind the scenes, Stu's mechanical mind fuels consistency. He builds custom smokers, sizes veggies to reheat evenly, and runs separate protein smokers to protect celiac and alpha‑gal customers. We talk storefront strategy, delivery options, workplace freezer stocking, and why a central kitchen keeps costs down. He also opens up about the limits of scaling without USDA certification, the frustration of being ineligible for SNAP despite offering nutrient‑dense meals, and how community support and transparent labeling win trust.
If you want practical nutrition that fits a busy life—keto without the gimmicks, macros without the math headache, and frozen meals that actually taste fresh—this conversation is your playbook. Try the app, grab a dozen, and make better your default choice. If you enjoyed this, follow the show, leave a rating, and share it with a friend who’s ready to trade fast food for real fuel.