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DELICIOUS FOOD DELIVERY. I dislike shopping, cooking, cleaning and food waste. Nybll is the answer for me. I also don’t like eating the same leftovers for a week. I want different meals every day! Can’t beat the price of $99 for 10 meals, 4 salads and 2 soups all fresh and delicious.
Nybll is delivered once a week. Meals are stored in the fridge. Microwave for 2-3 minutes, eat and throw the tray away.
Great for singles, room mates, couples, college kids, seniors…. Who do you know who would like Nybll?
Sample Menu
ENTREE 1
FLEXITARIAN/ GLUTEN-FREE
Lemon Dijon Chicken + Creamy Corn Risotto + Roasted Brussels Sprouts
Dairy-Free, Egg-Free, Fish-Free, Nut-Free, Shellfish-Free, Contains Soy, Gluten-Free
VEGAN / VEGETARIAN
Dijon Vegan Sausage + Creamy Corn Risotto + Roasted Brussels Sprouts
Dairy−Free, Egg−Free, Nut−Free, Shellfish−Free, Contains Soy, Gluten−Free, Vegan
PESCATARIAN
Lemon Dijon Cod + Creamy Corn Risotto + Roasted Brussels Sprouts
Dairy−Free, Egg−Free, Contains Fish, Nut−Free, Tree Nut−Free, Shellfish−Free, Contains Soy, Gluten−Free
ENTREE 2
FLEXITARIAN / PESCATARIAN/ GLUTEN-FREE
Sriracha Shrimp + Rice + Bok Choy
Gluten-free, Dairy-Free, Egg-Free, Nut-Free, Contains Soy, Contains Shellfish
VEGAN / VEGETARIAN
Sriracha Tofu Steaks + Rice + Bok Choy
Vegan, Gluten-free, Dairy-Free, Egg-Free, Nut-Free, Contains Soy, Shellfish-Free
ENTREE 3
FLEXITARIAN / PESCATARIAN/ GLUTEN-FREE
Herb Roasted Salmon + Parsnip Puree + Vegetable Medley
Dairy-Free, Egg-Free, Nut-Free, Shellfish-Free, Contains Soy, Gluten-Free, Vegan
VEGAN / VEGETARIAN
Vegan Glazed Tempeh + Parsnip Puree + Vegetable Medley
Dairy-Free, Egg-Free, Nut-Free, Shellfish-Free, Contains Soy, Gluten-Free, Vegan
ENTREE 4
FLEXITARIAN/GLUTEN-FREE
Italian Sausage and Quinoa Stuffed Tomatoes + Garlic Sauteed Spinach
Gluten-Free, Contains Dairy, Egg-Free, Nut-Free, Soy-Free, Shellfish-Free
VEGAN / VEGETARIAN / PESCATARIAN
Beyond Quinoa Stuffed Tomato + Garlic Sauteed Spinach
Vegan, Gluten-Free, Dairy-Free, Egg-Free, Nut-Free, Tree Nut-Free, Soy-Free, Fish-Free, Shellfish-Free
ENTREE 5
FLEXITARIAN/GLUTEN-FREE
Apricot Roasted Chicken + White Bean Ragout + Greens + Mushrooms
Dairy−Free, Egg−Free, Fish−Free, Nut−Free, Tree Nut−Free, Shellfish−Free, Soy−Free, Gluten−Free
VEGAN / VEGETARIAN / PESCATARIAN
Apricot Jackfruit + White Bean Ragout + Greens + Mushrooms
Dairy-Free, Egg-Free, Nut-Free, Shellfish-Free, Soy-Free, Gluten-Free, Vegan
SALAD #1
Mixed Greens + Balsamic Dressing
Vegan, Vegetarian, Gluten-Free, Dairy-Free, Egg-Free, Nut-Free, Soy-Free, Shellfish-Free
SALAD #2
Vegan Kale Caesar Salad
Dairy−Free, Egg−Free, Nut−Free, Shellfish−Free, Contains Soy, Gluten−Free, Vegan
SOUP
Green Goddess Soup
Vegan, Gluten-Free, Dairy-Free, Egg-Free, Nut-Free, Contains Soy, Shellfish-Free
WELCOME TO NYBLL HOME
Select between 4 different healthy and delicious meal plan subscriptions that were purpose-designed, by Chef Kristen Thibeault, to meet your family’s health and wellness needs.
While shopping for a weekly meal plan option, you can also now avoid the grocery store by selecting between one of four different Nybll Grocery List bundles.
Items may be subject to change based on availability from vendors. Due to the current state of affairs, inventories may be limited and a substitution may be necessary
Orders are delivered every Tuesday between 12:00 PM and 5:00 PM PST.
Order by Sunday for a Tuesday delivery. ONLY APPLIES TO WEEKLY MEAL PLANS.
No Strings – Pause or Cancel When You Like
We are fully operational in San Francisco Bay Area and Greater Los Angeles and abide by rigorous safety precautions in maintaining strict sanitation and food safety protocols.
About Nybll
Lunch should not require a nap. We offer clean recipes using real locally sourced food. We avoid processed foods including dairy, flour, sugar, and MSG. We use healthy oils and seasonings. Menus include a hearty vegetarian entree and traditional proteins that are responsibly sourced locally.
KRISTEN THIBEAULT
Chef Kristen Thibeault is considered one of the pioneers of the modern plant-based food movement. A nationally recognized vegan chef since 2012, Kristen founded one of the first plant-based personal chef delivery companies in the country. Having served over three million meals nationally, she is a leading authority in plant-focused food.
A stage-3, double cancer survivor, Kristen credits her plant-focused diet for her speedy recovery from treatment and a second chance at living her dream of being a chef.
“I take my inspiration for the farm to fork meals I prepare from many places,” says Chef Thibeault. “My culinary idols include Chefs Thomas Keller and the divine Alice Waters. My favorite meals have been savored at Souen in New York City, L’Ami Jean in Paris, and of course The French Laundry in Yountville, CA. My time in Paris often comes through in what I have coined my vegan fusion style of cooking– I call it stealth health.”
Kristen first learned about veganism and sustainability in 1992 from the late founder of the The Body Shop, Anita Roddick, while sitting at her kitchen counter in Littlehampton, England. Years later, a magical macrobiotic dinner with Richard Gere and Professor Robert Thurman discussing Tibetan Buddhism and the principles of non-harming would open her eyes to the principles she employs today. In 1994 she co-hosted a plant-based dinner party for Sting and Trudie Styler in honor of their work helping indigenous peoples through The Rainforest Foundation Fund. That night augmented her belief in the importance of sustainability and power of local sourcing.
After launching Kombu Kitchen in 2012, Chef Kristen served as Executive Chef at The Four Seasons’ San Francisco where she opened the first plant-focused restaurant inside the esteemed 4-star hotel brand.
In 2013, Chef Kristen won the prestigious title of San Pellegrino Almost Famous Chef, having competed against 450 chefs with the first ever vegan dish. She has since been honored to judge the 2015 and 2016 competitions.
In 2015, Kristen launched Nybll, a next generation, high performance food company with kitchens in Los Angeles and San Francisco. “We focus on high performance food for extraordinary people,” noted Thibeault. Chef Kristen has redefined what healthy food looks like and turned an industry on its head. Today Nybll is the fastest growing corporate catering company in the Bay Area and Los Angeles, serving thousands of healthy meals a day to athletes and high-profile companies. Her client list includes The Dodgers, The Golden State Warriors, LA Clippers, Anaheim Ducks, NE Patriots, SF Giants, Astros, The Red Sox, Amazon, BuzzFeed, Ring, Pandora, Levi, Apple, Kayak, and Lyft to name a few. In 2018, Thibeault was honored to be the exclusive chef for The Rugby Sevens World Cup, serving 2000 international athletes, coaches and media.
Guided by a passion to end the growing food inequity in our country, Chef Thibeault founded The Patra Project in 2016, a non-profit 501c3 that gives at-risk children and their families access to healthy food in urban food deserts through a meal for a meal program. “1 in 4 children in our country goes hungry,” notes Kristen. “In a country obsessed with The Food Network, gluttonous eating habits, and obsessive eating out, it’s a travesty that so many of our children go to bed hungry.” The Patra Project pledges a meal donated to a child in need for every meal served to a corporate client with the goal of donating $10 million annually.
Chef Kristen is a certified sports nutritionist and holds her culinary degree from Le Cordon Bleu. When she is not cooking, Kristen lives between her hobby farm in the bay and a beach house in SoCal with her husband and Nybll co-founder Keven, her two sons Zander and Zacheo, and her Italian Mastiff Lola.
Eat to Win
Nybll is a health focused food service that helps top tier companies and world championship teams of the MLB, NBA and NHL to achieve peak performance. Founded in 2012, Our meals are produced in our own dedicated kitchens. Leaning on plant-forward, high protein menu themes from around the globe that satisfy cravings, increase energy and promote a culture of health. Nybll’s premium event services and office meal programs enable employers to nourish and excite the various tastes of large teams- with most every dietary need addressed in our menu themes daily. Each dish Nybll serves is accompanied by ingredients, allergens, and nutritional information readily displayed side by side next to the dish.
Seamless Convenience
Nybll manages all aspects of your employee meal service from ordering and delivery, to set-up, service and clean-up. After the meal, our Client Portal will help you manage and review real-time information about reactions, ratings, and opinions from your team. It is also there for you to preview upcoming menus along with their nutritional information.
The Patra Project
In 2016, Nybll founded The Patra Project, a 501c3 aimed at fighting food inequity in underserved communities. The project has fed 100,000 meals to kids and families in need and has the goal of donating 10 million meals annually by 2022. At the end of each meal service, Nybll’s Concierge staff brings back all unserved portions to our commercial kitchen- there is no need to schedule any extra pick ups. Once the meals are brought back to HQ, they are repackaged and chilled down overnight. These repackaged meals are delivered to agencies who are servicing our local community. We are always striving for zero food waste.
Nybll currently operates in San Francisco and Los Angeles with plans to expand to over ten national markets by 2022.
Author: Coastside Buzz
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