Your safety is the top priority. Every meal is labeled with ingredients, allergens, and reheating instructions. Please review this page and contact us with any concerns before booking.
Have a severe allergy or complex dietary need? Contact us before booking so we can discuss your kitchen and menu in detail.
How each allergen appears in Lisa’s cooking — and what to know.
Used in sauces, mashed potatoes, soups, and baked goods. Butter is commonly used in cooking.
Used in frittatas, egg salads, baked goods, and as a binder in meatloaf and casseroles.
Salmon, tilapia, and cod appear regularly in rotating menus. Fish sauce may be used in stir-fry dishes.
Shrimp appears in several dishes (stir-fry, pasta, fried rice). No other shellfish typically used.
Occasionally used as garnish or in specialty dishes. Always noted on the meal label when present.
Not a standard ingredient — but peanut oil or satay-style sauces may be used in certain dishes. Noted when used.
Very common — present in pasta, bread, soy sauce, stews with flour, casseroles, and biscuit toppings.
Soy sauce, edamame, and tofu appear in stir-fry and Asian-inspired dishes. Tamari (GF soy sauce) available on request.
Used in sesame dressings, stir-fry dishes, and occasionally as a garnish. Always labeled.
Let us know your needs at booking — most modifications are included at no extra charge.
Gluten-free pasta, bread, and soy sauce (tamari) can be substituted. Specialty items may cost slightly more.
Butter, cream, and cheese swapped for olive oil, coconut milk, or dairy-free alternatives.
Reduced salt, low-sodium broth, and no added salt finishing — great for heart health and blood pressure management.
Lower glycemic carbs, balanced protein and fat ratios, reduced added sugars. Menu planned with blood sugar management in mind.
All proteins and vegetables prepared to a tender, easy-to-chew texture. Great for dental concerns, jaw issues, or recovery.
Meat replaced with legumes, eggs, cheese, and plant-based proteins. Full menus available from the rotation.
Available on custom tiers. Requires menu planning discussion to ensure adequate protein and variety.
Clients with severe, anaphylactic-level allergies — including severe peanut, tree nut, shellfish, or sesame allergies — require a kitchen review before service begins. Because Lisa cooks with these ingredients on a regular basis, cross-contact in a home kitchen setting cannot be fully guaranteed without a thorough safety review.
If you or a household member carry an EpiPen or have had a severe allergic reaction in the past, please contact us before booking so we can evaluate whether the service is a safe fit.
Every container gets a label. Every label gets the same information.
Full dish name exactly as on the menu card.
Complete ingredient list, in order of quantity.
All 9 FDA major allergens present are printed in bold so they stand out at a glance.
The day Lisa cooked the meal — always that same day.
Refrigerated meals: 3–4 days. Frozen meals: up to 3 months. Labeled individually.
Stovetop, oven, or microwave instructions with temperature and time for each dish.
Every client is different. Reach out before booking and we’ll make sure Nourish Weekly is the right fit.