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Run Oregon Test Kitchen: Farm to Fit meal delivery – 1 month later

Last month, I made a commitment to trying out Farm to Fit for 30 days as a way to get my diet a little bit better under control. As I mentioned initially, as a former collegiate athlete who has a larger frame, I have always had difficulty with finding the right spot with that between refueling and overfueling. I also knew myself, and the fact that busy work and family schedules (in addition to blogging) makes free time that could be spent meal-prepping dwindle away. I wanted to find out how valuable this local meal delivery service could be.

Ease of Use:

In a nutshell, Farm to Fit delivers fresh food from local vendors, on a weekly basis to your door. On day 1, a sweet-looking F2F car pulled up and dropped off my first 1/2 week of meals in a temperature controlled bag on my doorstop. There were ice packs inside and a list of the meals in the tag on the outside (which can be returned utilizing their rating system to give feedback as to what you liked and didn’t from the week prior). All I had to do from there was toss them in my fridge and get to eating.

Honestly, the most difficult part of the whole process is remembering to put out the bag on the next delivery bag. As a part-time scatterbrain, I wrote myself reminders and never ended up forgetting to exchange. They also send out a reminder email the day prior as well, which is fantastic. But seriously, if that’s the most difficult part of the process – then clearly this operates like a well-oiled machine.

When I was coming up on my last week, I was reminded that this would be the final delivery and given simple instructions as to how to renew and continue forward. No hard pressure tactics or guilt-trips – just straight to the point and helpful.


I tried out the 1600 calorie meal plan, which allowed me some more opportunity to add in a beer or a snack here or there and still stay in a nice range. I was surprised with just how much food came with this package. While the portions don’t look huge in the containers (and really the US portion-sizing we have been accustomed to is crazy ridiculous), when you move them onto a plate or a bowl, it’s evident that there is easily enough food to fill someone up.

The taste was also surprisingly great. One of the reasons my wife and I stopped doing national meal delivery services is that everything ended up tasting sort of the same. Withe local foods, you could really tell the difference in the freshness of these compared to national chain delivery. There was also a really solid mixture of options – it wasn’t just chicken and broccoli every day – there were spices and sauces to enhance the profile, as well as options like sandwiches, salads, and other unique specialties to keep things interesting.


Honestly, I would recommend Farm to Fit to anyone and everyone looking to create a manageable diet, free up a little of their time, and still not sacrifice taste in the process. Farm to Fit is such a simple idea with an ease to get things up and running, yet the meals are absolutely crafted with thought and passion. I plan on continuing this, perhaps not with 3 meals daily, but it has made such a difference in my lunch and dinner habits, that we feel like this will be a staple in our family’s arsenal.

As a reminder, here are the specifics of Farm to Fit:


Farm to Fit is a true local endeavor that delivers to the following locations.

  • Portland
  • Beaverton
  • Vancouver
  • Forest Heights
  • Happy Valley
  • Tigard
  • Salem
  • Hillsboro
  • Lake Oswego
  • West Linn
  • Tualatin

Their delivery schedules are on Monday and Thursday afternoons between 2pm and 6pm.

On Mondays, they deliver three days of meals and on Thursdays they deliver up to four days of meals. That way, you are getting the freshest food options and not having to find room for potentially a ton of food on one day. And since all of the meals are fresh (not frozen), they are meant to be transferred into a fridge within 4 hours of receiving them. The meals are delivered in an insulated and reusable cooler bag with ice packs and will be left at your doorstep if you select that option.

  • 3 Day Plan you will receive all your meals on Monday only
  • 5 Day plan you will receive 3 days of meals on Monday and 2 days on Thursday
  • 7 Day plan you will receive 3 days on Monday and 4 days on Thursday


Like I mentioned earlier, there are all kinds of food and diet options available (gluten-free, low-carb, diabetic). Not everyone has to go in with a full 21 meal week – you can dip your toes in the water and get only a few days a week to try them out. Additionally, if you aren’t really a breakfast eater, or just love your morning smoothie, you can easily forego that meal and just do lunch and dinner. I’m truly surprised that there are such diverse plans available.

Additionally, as the meals are made and delivered fresh, they have the opportunity to be a little more diverse than some other meal delivery boxes out there. You can check out their recipes ahead of time as well.

Here is the next week of meals that I will be receiving (September 4-10, 2018):

Tuesday 10/02/18

  • Denver Omelet: ham, onion, roasted red peppers, Tillamook cheddar (D, P, BP)
  • Beef Chili: 3 beans, carrots, red pepper, Tillamook white cheddar (D, B, BP)
  • Salmon Yassa: Senegalese braised yellow potatoes & quinoa, chef’s vegetables (F, NS)

Wednesday 10/03/18

  • Banana-Oat Pancakes: vanilla caramel maple syrup, Applewood bacon (P)
  • Barbacoa Arepas: re-fried beans, queso fresco, corn, fire-roasted enchilada sauce, Mexican rice (D, BP, B)
  • Spanish Style Chicken Fricassee: grill-roasted Chefs vegetable, baked Yukon gold potatoes

Thursday 10/04/18

  • Prime Rib & Sweet Potato Hash: folded Egg, house-made hot sauce (B, NS)
  • Butternut Squash Risotto: kale, hazelnuts, celery, parmesan, sage (D, Nut)
  • American Turkey Meatloaf: roasted garlic mashed potatoes, carrots & broccoli (D)

Friday 10/05/18

  • Chilaquiles: shredded chicken, queso fresco, eggs, cilantro, scallion (D, C, BP)
  • Farm to Fit Kitchen Salad: roasted chickpeas, edamame, cucumber, red bell pepper, rainbow carrots, grilled chicken, blue cheese & baby spinach—with roast Walla Walla onion dressing (D, Nut, BP, Soy)
  • Tuscan Lasagna: Italian sausage, Tuscan kale, roasted red pepper, ricotta, Mozzarella (BP, D, P)

Saturday 10/06/18

  • Hennies in a Basket: herb pan pardue, Canadian bacon (D, P)
  • Smoked Salmon Wrap: house smoked salmon, lemon-chive Neufchatel spread, whole wheat tortilla, wild arugula, English cucumber, fresh fruit salad (F, D)
  • Chicken Karahi: chicken braised with tomatoes & ginger; with roasted vegetables & brown rice (NS, Soy)

Sunday 10/07/18

  • Celeriac & Fennel Frittata: mozzarella, Canadian Bacon (D, P)
  • Chicken Spiedini: risi e bisi, pesto, roasted kabocha squash (D)
  • Sauerbraten: braised beef, red wine cabbage, roasted parsnip-apple mash (B, D)

Monday 10/07/18

  • Green Eggs & Ham (D, P, Nut)
  • Himalayan Potato Curry: mushrooms, potatoes, black rice (M, NS)
  • Pork Tenderloin Chasseur: wild mushroom gravy, red potatoes, roasted cauliflower (P, M)

Farm to Fit is also committed to locally sourcing, finding the best ingredients and using only the most responsible and eco-friendly packaging possible. They have used such local produce providers as Sauvie Island Organics, Gathering Together Farm, Zenger Farm, and Stargazer Farms, among others.

Follow them on Instagram.

Subscription: Farm to Fit
Cost: (each dependent on how many days/week and how many meals/day)

  • 1200 Calorie Plan ($42-$215)
  • 1600 Calorie Plan ($48-$242)
  • 2000 Calorie Plan ($53-$258)
  • Paleo ($42-$220)
  • Vegan ($37-$153)
  • Diabetic ($48-$242)

More about Farm to Fit:

Farm to Fit was born in 2011 by G. Scott Brown and Dré Slaman, who were looking for a service just like ours and couldn’t find one – so in true entrepreneurial spirit, they decided to create it!  In the beginning, G. Scott and Dré ran all facets of the operation with one chef, out of a shared commercial kitchen in North Portland.  As pioneers of the meal delivery concept in Portland, the duo realized they hit on something and were ready to expand to a larger kitchen in Downtown Portland, then quickly in another on NE Sandy Blvd.

The business continued to grow and so did their family with the birth of their daughter, Pierce, in July of 2014.  In July of 2015, already busting at the seams in their new kitchen, G. Scott and Dré, bought a Used Volvo Parts warehouse in NE Portland.

Over the next year, they built a customized commercial kitchen in Northeast Portland, doubled their kitchen space, and created a kitchen for Farm to Fit to call home. Farm to Fit has regular customers throughout the Portland region, including Happy Valley, Lake Oswego, Tigard, Hillsboro, Beaverton, Vancouver, and Salem and is proud to employ over 20 team members who are committed to making the Farm to Fit experience stellar.

Thank you to Farm to Fit or providing us with a month of meals. Please read our transparency page for info on how we do our reviews.


About Matt Rasmussen (1493 Articles)
Matt Rasmussen lives in Keizer, Ore. with his wife and three daughters. He enjoys watching the Olympics, sampling craft beers, and all things Canada (he was born there). Matt was raised as a baseball player and officially transitioned over to running in 2010. Matt joined the Run Oregon team in October 2011, and since then he has spearheaded the blog’s efforts to cover product reviews, news about businesses related to running, and running events in the Willamette Valley.

1 Comment on Run Oregon Test Kitchen: Farm to Fit meal delivery – 1 month later

  1. Is the price you listed per week or per month?

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