Designing a kit is not as straightforward as we thought: take a peek into how we designed/tested the kits and the issues we had to face along the way
Guiding principle #2: Kits must be Tasty but Healthy
The definition of an oxymoron if we've ever seen one. While all of us would like to believe that there is a magical garden of eden full of healthy food that taste like chocolates and char kway teow, deep down inside we know that it is impossible. Layer on the complication of our individual tastes, food preferences and required healthiness, and you'll soon realize that this task is nigh impossible.
Rather than pick one or the other, we've opted to hand the reigns back to you so that you can control how healthy or tasty you want the meal to be.
Making it Modular:
To give you the most flexibility we had to make the packs modular, especially with ingredients that could affect health. Obtaining the right amount of modularity while keeping ease of use and number of steps at a minimum was the main focus in our initial attempt. We started off by creating a no-compromise good tasty meal.
Example: Black Pepper Beef
For most meals, the largest calorie contributors are the meat, sauce and amount of oil used during cooking. Naturally we looked to tackle those first:
Meat and vegetables are hard to cut down (it would just be called fasting). Therefore we opted to keep those the same
Oil: One of the key concepts of a Prepped kit is the ability to control the amount of oil and salt. Knowing how much oil goes in already makes the meal healthier than what you can buy at the hawker center
Sauce: For our initial attempt we kept it fully modular and put all the sauce on the side
Free choice is not always good: Our testers used too little oil, resulting in burnt pans and sauces that stuck to the bottom of pans Keeping the sauce separate also reduced marination time, resulting in a sub-par meal
Oil or sauce, your choice:
The solution seemed easy: get people to use more oil. That solution however was too unpredictable. For many, adding the adequate amount of oil proved to be as scarring as our annual performance review at work (you know it is necessary but ain't no one gonna do that willingly).
Since the outcome of using too little oil is sauce burning at the bottom of the pan, we sought to fix the symptom instead:
The minimum amount of sauce needed will be packed with the meat to increase marination time. With a non-stick pan, that is all the sauce you need! Additional sauce will be included on the side if you want to go lavish or if things go south
With that change, you now have the option to reduce a meal by almost 100 calories. Now maybe you really can have a fulfilling and healthy meal everyday. For us? We add the sauce.....we always add all the sauce. Live Fat and Die Yum!