• Nov

    Portland 3 Month Weight Loss Journey {Week 4}

    by G. Scott Brown
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    Can you lose 20 pounds in 12 weeks? This woman did!

    Portland  3 Month Weight Loss Journey {Week 4}

    Hey Farm to Fitters!

    I rolled into this past week feeling ‘not great’. I was fighting off a bug and I just didn’t have the energy I’ve had the last few weeks. Long story short, I didn’t make it to the gym much (just once), I took it easy and luckily fought off whatever was trying to creep on.

    This is probably where you expect me to tell you that because of all of this, I didn’t lose any weight. But you would be wrong! I lost another pound this week, which sort of surprised me since I simply didn’t do much for exercise. It was a true test of Farm to Fit working all on its own (they clearly passed).


    • Lower energy and not feeling well early in the week made me a lazy exerciser (not ideal).
    • And the other struggle?? EGGNOG!
    • Holiday Wine and Cheese party. This was a struggle and a triumph. I went, had a glass of wine and a few snacks and then I left. My body is saying “no thank you” to the red wine (crazy awesome!)


    • I lost another pound!
    • I find myself wanting to buy new clothes even though I’m not even 25% to my BIG goal yet.
    • I’m hopeful that I can make it through Thanksgiving without gaining weight (if all I do is ‘maintain’ this coming week…that would be good!)

    This week is Thanksgiving and I have my family in town. We usually eat out a lot and drink more than I usually do. I ordered almost ALL my meals from Farm to Fit this week which will make things way easier…but I’m not kidding myself, it will be difficult not to splurge a little. So I will splurge a little AND I’ll work out extra hard this week to stay on track, just in case I get a little carried away ;)

    Are you battling the bulge this holiday season? Share your tips and intentions in the comments section and we can support one another!

    Farm to Fit Plan: 7 days at 1200 calories

    Weight Lost: 3 pounds

    Weight to lose to reach goal: 17 pounds

    Weeks Left to Reach Goal: 9

    XO, Anna

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  • Nov

    Got Gluten?

    by G. Scott Brown
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    Is it a diet?  A fad?  A healthier way to eat? ‘Gluten-free’ options are everywhere these days – from restaurant menus to entire grocery store isles.  Even professional athletes and celebrities claim that “gluten free is the way to be”.  But, let’s face facts – how safe is it to trust Miley Cyrus or Kim Kardashian as our nutritional gurus?

       What are the facts?

        According to The New York Times, experts estimate that 18 million Americans suffer from some sort of gluten sensitivity.    Gluten sensitivity, (or intolerance), is a broad spectrum of symptoms including bloating, diarrhea, abdominal cramping, headaches, severe acne, bone and joint pain, and other discomforts. ‘Celiac Disease’ falls under the umbrella of ‘gluten sensitivity’ but is a more severe immune reaction to gluten, occurring in around 1% of Americans.  This reaction  damages the lining of the small intestine, preventing proper absorption of the nutrients in food, which, over time, can be dangerous, as patients may become malnourished.  Celiac Disease can only be detected through blood testing and is a lifelong condition in which individuals must avoid gluten, found in wheat, rye, barley.  Those whose blood tests come back negative for celiac’s but still suffer symptoms are considered ‘gluten sensitive’ or ‘intolerant’. 

    And, interestingly, this population of people is growing – which explains the increased presence of ‘gluten-free’ products.   Some researchers blame the wheat – as some varieties contain more gluten than they once did, and our ways of processing and eating wheat, which has changed dramatically over the past fifty years.  Others claim several possible environmental factors such as the ‘hygiene hypothesis’ – suggesting that our ultra-sanitized way of living leaves our immune system looking for a target, turning on the body.  Whatever the reason, gluten sensitivity is a very real physical hardship for many.

    Is cutting gluten out of your diet considered ‘healthier’?

    A survey conducted by Consumer Reports has revealed that over 60 percent of Americans think that by going gluten-free they can improve their physical and mental health.  For those with Celiac’s Disease, avoiding gluten is crucial.  But doctors agree – those not suffering from Celiac’s or a gluten sensitivity are doing their bodies no favors by cutting out gluten.  Peter H.R. Green, MD, director of the Celiac Disease Center at Columbia University, told WebMD. “Many people may just perceive that a gluten-free diet is healthier…[and] unless people are very careful, a gluten-free diet can lack vitamins, minerals, and fiber.”

    It’s not the gluten itself that boasts essential vitamins and minerals – it’s the whole grains containing the gluten.  B vitamins, iron, fiber, trace minerals, etc. are found in whole grains – all elements of a healthy diet. Those going gluten-free should be sure to replace whole grains containing gluten with grains like amaranth, millet, and quinoa – gluten-free alternatives that offer the same essential nutrients.  And, as with any diet, lean meats and fish, fruits and vegetables, and low-fat dairy products are recommended.

    The bottom line

    -Gluten-free is necessary for those with Celiac’s, and those with a gluten sensitivity.

    -If you suspect that you have an issue with gluten, talk with your doctor, about getting tested.

    -Either way, get creative with your grains – they’re good for you!


    Try this delicious fall Quinoa-based dish! (taken from www.marinmamacooks.com)



    recipe adapted from Whole Living
    serves 4-8 - depending on how many squashes you buy 

    • 2-4 small acorn squashes, halved and seeds removed – if you’re serving 2 people get 1 squash, 4 people then get 2 squashes, 8 people then get 4 squashes.  The quinoa makes enough to fill 8 small squash halves.  You could even use 1 large butternut squash here and fill that up with the quinoa. 
    • 3 tablespoons extra virgin olive oil, divided, plus more for brushing on the squash
    • fine sea salt and fresh ground pepper
    • 1 cup dry, quinoa, rinsed
    • 2 cups filtered water
    • 1/2 cup chopped fresh parsley
    • 1/2 cup feta, crumbled
    • 1/2 cup raw almonds with skins, coarsely chopped
    • 2 teaspoons red-wine vinegar


    -Preheat oven to 425 degrees.  Let’s begin by roasting up the acorn squash.

    -Cut your squash in half as shown below. I’m going to warn you, cutting an acorn squash in half is HARD work. I felt like I was cutting through a log or something. I really had to dig in with my knife and rotate the squash around.

    -After you cut your squash in half, scoop out all the seeds and membranes, using either a spoon or a melon baller.

    -Next, brush each squash half with a bit of olive oil, and season with some salt and pepper.

    -Roast the squash cut-side down on a baking sheet until tender when pierced with a fork, and caramelized, about 15-25 minutes.

    -While the squash is cooking, bring the 1 cup well rinsed quinoa and 2 cups water to a boil in a small sauce pan. Once the quinoa has come to a boil, give it a stir, cover it and reduce the heat to simmer. Cook the quinoa until all the water is absorbed, about 10-15 minutes. The quinoa is done when its tender and you can see the little quinoa curlicues.

    -While the quinoa and squash are cooking, was and chop your parsley and toast up the almonds.  Coarsely chop the almonds.

    -Heat 1 tablespoon olive oil in a skillet over medium-high heat.  Add the chopped almonds to the skillet and stir frequently until golden brown in spots, about 2-3 minutes.  Transfer the nuts to a paper towel lined plate to get the grease off.  Sprinkle the almonds with some fine sea salt. Set them aside.

    -In a large bowl, combine the quinoa, 1/2 cup chopped parsley, 1/2 cup feta, almonds, 2 teaspoons red-wine vinegar and 2 tablespoons olive oil.  Season with salt and pepper.

    -Fill up your squash halves with the quinoa and dig in!

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  • Nov

    Portland 3 Month Weight Loss Journey {Week 3}

    by anna long
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    Can you lose 20 pounds in 12 weeks? This woman did!

    Portland  3 Month Weight Loss Journey {Week 3}

    Hey Farm to Fitters!

    I’m just starting off week 3 of my 12 week weight loss journey and I have some very good news (at least for me), I lost another pound this week! So things officially feel “REAL”. The food is working. My workouts are paying off. I won’t be destined to a life feeling chunkier than I want to feel! My life will NEVER BE THE SAME!!

    Ok, maybe I’m being dramatic, but if you’ve been someone who has struggled with weight, you probably understand how devastating it can be to feel like you put your nose to the grindstone, “followed all the rules” and you step on the scale only to see the same numbers that you saw the week before…and the week before. You catch my drift? It’s depressing and most failed diets not only left my clothes tighter than I would like, they also left me ashamed that for whatever reason, it just wasn’t working for me.

    I guess you could say that Farm to Fit is my saviour ;)


    Sugar, candy and pumpkin lattes. We are rolling into the holiday season and god forbid I go to New Seasons without having Christmas whoppers and mint chocolate bars dangled in front of my face. Yes, I ate some whoppers and yes I had a latte!! Ok, you caught me!

    But I wouldn’t even call these struggles, they were a little sweet treats because I’ve been eating so well lately (not like Farm to Fit makes it hard). And to be honest I don’t do well with too strict of diets. I need a little fun thrown in and I feel like Farm to Fit allows for that.


    In addition to losing one pound this week, I had the most successful launch of my business to date. In my head I thanked Farm to Fit for helping me rake in $20,000 in one week. Launch weeks are a stressful time for me where I get up early, stay up late and eat or drink whatever the heck is put in front of me. This week I ate my 1200 calorie a day meal plan, maintained great energy and focused on what mattered most THIS week (my business).

    I also switched from the 1600 calorie to the 1200 calories plan on the Thursday delivery because I was always having leftovers from the 1600 calorie plan and I’d rather just have 7 days a week of food taken care of for me, with the options of adding in my own snacks or treats to supplement.

    I made it to the gym Monday, Tuesday, Wednesday and Thursday! I took more classes at Me Fitness and it is definitely holding me way more accountable than just trying to do exercise on my own. Heather Craig and Jen Smiri have been my main workout angels (i.e. group instructors) and it’s paying off! I’m getting stronger and my husband even mentioned this week that I look like I’ve lost a lot more than 2 pounds (what a sweetie, right?)

    So give me the scoop! Are you also trying to shed a few pounds? Join in the discussion and tell me about it in the comments section below!

    Farm to Fit Plan: 7 days at 1200 calories

    Weight Lost: 2 pounds

    Weight to lose to reach goal: 18 pounds

    Weeks Left to Reach Goal: 10

    XO, Anna

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  • Nov

    Meet Your Crew!

    by G. Scott Brown
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    Team Member:  Jeremy Baumgartner

    Position:  Execute Chef

    Favorite F2F dish to cook: “The sweet and sour chicken – or the kung pao.”

    Favorite f2f dish to eat:  “Chicken picatta or carnitas.”

    Favorite music to cook to: “Country”

    Favorite kitchen appliance/tool, and why: “The tilt skillet – it has huge capacity:  I can do 20 gallons of stew fast.

    Best part about working here: “Great people and the owners are great to work for.  I love the challenge of geting my favorite dishes to fit calorie requirements.”

    Best part about being a chef:  “I get to create new dishes and love when people say their food was awesome.”

    Favorite place in Portland to get a non-healthy snack: “Killer Burger.”


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  • Nov

    4 Amazingly Tasty Green Foods We Use in Our Dishes

    by G. Scott Brown
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    We strive to make every dish we serve include as many health benefits as possible. One key way we do this is to use fresh leafy greens. Ask anyone savvy about nutrition and they will tell you that green vegetables are a key to optimal health. They are packed with vitamins, minerals, and fiber, all of which benefit your body. Take a look at these five tasty green foods we use to prepare our meals:

    1. Pesto: Pesto is so tasty that it is hard to think of it as a ″green″ food. However, fresh basil is packed with Vitamin E, fiber, and vital minerals, including Magnesium. Many people are Magnesium deficient, and it is dearly needed to help protect our bones. When you then consider the Omega 3s in the olive oil and the immune-boosting properties of garlic, this tasty sauce quickly becomes a vital part of a healthy diet.

    2. Spinach and Broccoli: One of our upcoming menus includes a spinach salad at lunch and broccoli with beef for dinner. Spinach is full of vitamins, minerals, and antioxidants. It is a great source of vitamins B2, A, C, K as well as minerals such as magnesium and iron. Broccoli is another food packed with vitamins, minerals and antioxidants.

    3. Swiss Chard: Not only is this vegetable beautiful, it is also packed with nutrients. We bet you never heard of betalains. They are what give chard its beautiful red stalk. Well, now you have heard of them, we’ll have you know that these are phytonutrients that you’ll also find in beets. Betalains provide detox support and are anti-inflammatory.

    4. Salad: Our meals often come with a side salad, or you might substitute a salad for a main course in some cases. We use the freshest lettuces and greens for your salad. You’ll be happy to know that your food will be sourced from local farms right here in the Pacific Northwest!

    It may be hard for some of us to consider eating greens for breakfast, but consider if we ″hide″ your greens inside a delicious scramble! We might add chard, kale, or even broccoli to our veggie scrambles. Our gourmet meal team will make sure that your morning eggs are packed with nutritional goodness. There’s no better way to start a day than with healthy protein from local eggs and a mix of your favorite locally grown veggies.

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  • Nov

    Portland 3 Month Weight Loss Journey {Week 2}

    by anna long
    1 Comment

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    Portland 3 Month Weight Loss Journey {Week 2}

    Holy moly, what a week!

    I’m just starting off week 2 of my 12 week weight loss journey and I’m jumping for joy that it’s Monday! Monday means more Farm to Fit food and less of me obsessing about whether or not I’m eating the right types of food in the right proportions.

    My new Farm to Fit (1600 calorie) meal plan kicked off on Tuesday with a bang. I ate a delicious scramble that (I kid you not) kept me full until 2pm. I ate a late lunch (I think it was tasty cod cakes that day) and I felt amazing. I even went to the gym and suffered through a 30 minute TRX Blast class and 30 minutes of walking on the treadmill without any hunger pangs.

    I had figured since I would be eating fewer calories, that I would be eating less…and that I would be starving. But I found that the portions of food were large and that I had enough extra dinner each night to give ½ to my envious husband. The only time I felt hungry this whole week was this weekend when I was off my prepared meals and left to try to figure out my calories and food on my own.


    After feeling amazing on Tuesday and all day Wednesday, I confidently headed into a wine bar to help my good friend celebrate her 39th birthday on Wednesday evening. Did I mention I LOVE wine? I blame red wine and Spanish cheese (or any cheese really) for my extra weight. If I was shipwrecked on an island with only three foods to eat for the rest of my life, those 3 foods had better be cheese, salami and red wine.

    Anyway, back to my story. I confidently walked into the wine bar and drank water. I did SUCH A GOOD JOB…for 20 minutes. And then I decided I’d just have one glass of wine. The first glass was so good that I thought it would be best for me to have another (see where this is headed?)

    I felt like crap until about noon on Thursday. While I never made a public promise to NOT drink wine, I know that losing weight and drinking wine do not go hand in hand. My promise to myself is one glass of wine one day a week. This way I won’t feel deprived, but I will also be less tempted to OVERindulge.


    I ended up at another wine bar on Friday (not of my choosing) and drank Ice Tea and water all night. I went to the gym Tuesday, Wednesday, Thursday, and Saturday and did all types of group classes that challenged me (in a good way).

    I feel stronger, I feel  leaner and rather than “dreading another week of dieting”, I’m stoked to kick off another week eating extremely good food that fills me up AND gives me the extra energy to workout too!

    Oh, and since you’re probably wondering, I lost 1 pound! It’s not the 1.5 I would have needed to lose to average out at 20 pounds after 12 weeks, but it’s close and it’s more weight then I’ve lost in a long time!

    Are you on your own weight loss journey? Chime in on the comments box below and let me know what you’re up to and where you’re at with it!

    Farm to Fit Plan: 5 days at 1600 calories

    Weight Lost: 1 pounds

    Weight to lose to reach goal: 19 pounds

    Weeks Left to Reach Goal: 11

    Oh, and lastly, my sister took my “before” pictures at the gym on Tuesday. Eeek!! Sort of dreading showing you those, but I WILL show you the before and afters on my final week (I promise!)

    XO, Anna


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  • Nov

    Gettin’ Fit

    by G. Scott Brown
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    images (1)

    We all know that calorie consumption is only part of the equation when it comes to healthy living.  The other major player is that dreaded word…EXERCISE…

    Exercise:  Endless laps around a boring race track.  The drone of the treadmill machine.  The preconceived judgments of bulked out guys in the weight room.  With those visuals in mind it’s easy to understand how a trip to the gym just somehow didn’t fit into the day.  However, with the right attitude and approach, making regular exercise part of your lifestyle, permanently, will have direct positive effects in all areas of your life.  (Not that everyone over 12 years old doesn’t know this already..!)

    Your doctor may tell you that an average adult must participate in at least 200 minutes per week in order to maintain weight and overall health.  This breaks down to about thirty minutes per day, five days per week.  When you think about it – thirty minutes is nothing.  Most of us spend thirty minutes a day checking our Facebook accounts or watching a sports game or sitcom (which, to be fair, has it’s own health benefits:).  The point is, it’s easy to find those thirty minutes in a day to lace up and get your blood pumping.  Not only will working out help you keep your weight at a manageable level – it is preventative health care!  ”One of the key health benefits of exercise is that it helps normalize your glucose, insulin, and leptin levels by optimizing insulin and leptin receptor sensitivity. This is perhaps the most important factor for optimizing your overall health and preventing chronic disease, and may explain why exercise is such a potent preventive medicine” – Dr. Mercola (http://fitness.mercola.com/sites/fitness/archive/2014/01/10/exercise-preventive-drug.aspx)


    Tips to get you started!

    We will be returning to the topic of exercise in the coming months.  For now, consider these suggestions to get you PUMPED  about getting fit!

    1.  Use an Exercise Buddy – rally your BFF or next door neighbor and make it a team effort!  Join a class, sign up for a charity race, etc!

    2. Schedule your workouts – Routine is key when establishing and maintaining a lifestyle change.  Dedicating  thirty minutes per day ahead of time will make it easier to follow through.

    3. Don’t do too much, too fast – Build up slowly.  If you are a beginner, try two 10 minute blocks per day of walking, jogging, swimming, biking, jump roping, etc.  Allow yourself to build up to larger goals.

    4.  Change it up – Don’t get stuck behind a treadmill, it may bore you to death!  Try out other forms of exercise like Tai Chi, yoga, swimming, jump roping, dance, rock climbing – heck- go down to the Lloyd center and rent a pair of ice skates!  Keep it fun:)


    *Sad Face

    5. Watch your calorie intake – After all that burning, it’s  only natural to want to DEVOUR.  Anything.  Set aside pre-made meals/snacks (or order one of our calorie specific, delicious lunches : ) and remember that an average workout burns about 300 calories –  the amount in 3/4 of a Starbuck’s blueberry muffin !


    Get out there and feel Awesome!



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  • Nov

    Meet Your Crew!

    by G. Scott Brown
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    Team Member:  John  ”The Couv” Helkenn

    Position: Packager + Delivery Driver

    How long have you been with F2F: “I guess it’s been about 8 months now”

    Delivery Route:  “Beaverton/Hillsboro”

    Delivery Day Jams:  “I do a pop/country mix “

    What is your favorite F2F dish?:  “The Beef Curry”

    Best part about working here: “The crew.  You guys make it fun to work here!”

    If you could deliver F2F to anyone dead or alive who would it be:  “Christoper Reeve.  Cuz he’s Superman!  And he kept doing amazing things even after his accident… He’s one of my idols.”

    Favorite place in Portland to get a not-healthy snack:  “Wendy’s – I love their frosty’s”



    John the stack-master!

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  • Nov

    Portland 3 Month Weight Loss Journey {Week 1!}

    by G. Scott Brown

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    Portland  3 Month Weight Loss Journey {Week 1!}

    Somewhere between getting engaged in May of 2012, planning our wedding, starting a new business, getting married, traveling all around Asia and living in Mexico for a Winter…I gained weight.

    What started out as a pound here and there, quickly turned into outgrowing my jeggings (stretch jeans anyone?) which I didn’t think was even possible. My weight gain suspicions were confirmed a few weeks ago as I stepped onto the scale at my doctors office.

    How did I gain 19 pounds in less than 2 years?? And even more frightening, “How had I not realized this?”

    I am 5’7 and for better or worse my weight distributes itself fairly evenly throughout ALL my body, not really favoring one area over another. Lucky me, right? Not exactly. This only makes it LESS obvious that I’ve gained weight (and less obvious that I NEED to lose it!) It’s pretty much like I’m proportionately me…but BIGGER.

    A similar thing happened when I was 12. I remember weighing in at P.E. class in the beginning of 7th grade. As if the group changing rooms and showers weren’t terrible enough, I also had to get weighed in front of other students. But luckily for me and my little12 year old self-esteem, I was thin at 5’7 and 121 pounds. I’ll never forgot the shock on my teachers face when I weighed in 4 months later at 151. Puberty had struck and I appeared to be the only victim in gym that day.

    I’ve fluctuated between 150 and 168 for my entire adult life. I’ve always considered myself “curvy” and I think I wear “not skinny” very well. However there’s a fine line between “curvy” and “chunky” and when I had to place my favorite pair of stretch jeans into the BACK of my closet to make room for my new (larger) sized jeans, I knew it was time to make some changes.

    I’ve been around the diet block more than I’d like to admit and I’ve tried everything from Weight Watchers(it worked pretty well) to weird pills (later banned by the FDA). Atkins taught me to love bacon MORE than I already do and South Beach taught me that refined carbs are bad. Going vegetarian taught me that I’d kill for meat…


    But what I REALLY learned from all the dieting was that NOTHING worked in the long run better than exercise, whole foods, less junk (alcohol included), and unfortunately tracking my calorie intake. You know, all the things that require effort on my part.


    I’m not a weight-obsessed person, but I know when I feel good and when I don’t. Right now, I don’t.


    So a few weeks ago I made a commitment to find a weight loss solution that is healthy and fad-free. I wanted to find an alternative to astronaut food, soy bars and juicing (which FYI doesn’t magically make you lose weight).


    I searched around and stumbled on the Farm to Fit website. REAL food from REAL gardens prepared, delivered and calorie-counted for me? Wha!!! This seemed too good to be true. This would also help me to avoid reaching for inappropriate food or snacks when I am too busy or tired to prepare the healthy meals myself!


    So here I am, ready to give Farm to Fit a try. I just may have found the perfect solution to my weight loss woes.


    My goal is to lose 20 pounds and I am committed to do so in 3 months. My plan? Ordering and eating the food that Farm to Fit prepares (easy, eh?)


    Each week I’ll give you an update of my stats (see below) and if you’d like to join along in your own weight loss journey, just comment on this post and tell us what your stats are. We can hold each other accountable for the next 12 weeks.


    Let the weight loss journey begin!


    Farm to Fit Plan: 5 days at 1600 calories

    Weight Lost: 0 pounds

    Weight to lose to reach goal: 20 pounds

    Weeks Left to Reach Goal: 12

    XO, Anna

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  • Nov

    Happy 3rd Birthday Farm to Fit!

    by G. Scott Brown
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    Image 1

    Farm to Fit Celebrates 3 Years of Service on November 1st!

    From the humble beginnings of working out of shared kitchen in North Portland and a home office.  Owners Dre Slaman and G. Scott Brown with their one employee Chef Kevin Sandri built the foundation of Farm To Fit like most small start ups, by doing all the menu creation, calorie counting, prep, cooking, packaging, delivery, billing, marketing, design and customer relations themselves.

    Slaman and Brown have since maneuvered the company through Chef changes, a couple of kitchens and steered Farm To Fit to almost doubling its revenue for its 3rd straight year. Farm To Fit now has 13 employees and its own commercial kitchen which is in production 7 days a week. They have expanded their offering and ways customers can experience Farm To Fit’s meals . Along with the business growth the last year also brought many personal surprises and challenges to Slaman and Brown. The owners had their first child (and new CEO!)  M. Pierce in July right after Brown lost his own mother suddenly to cancer.

    And it feels to them like they are just beginning. Brown just finished an 8 month Business class called Emerging Leaders sponsored by the SBA. The class left him with a Strategic Growth Action Plan for the next 3 years. This plan has Farm To Fit looking to the future and seeing their dream and hard work coming into fruition.

    Brown and Slaman know that customers want and need choice and control with their food options so they are starting early next year to offer a Signature Dish Menu, which will allow customers to swap out meals for dishes that are not to their liking.

    And that is just the beginning of the plan…. Keep a look out for even more new and exciting things from Farm To Fit!

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