Our Healthy Meals Program
Our Food Philosophy
- At Food for Health, we believe nourishing food can be both healing and delicious. Our recipes are nutrient-dense and primarily plant-based, built around whole ingredients that support health, comfort, and flavor.
- We emphasize organic, sustainable, and locally sourced ingredients whenever possible. Our meals feature a vibrant variety of whole fruits and vegetables, whole grains, and legumes, thoughtfully prepared in creative and appealing ways.
- A rainbow of produce is at the heart of our cooking, providing phytochemicals—naturally occurring plant compounds with antioxidant properties that play an important role in supporting wellness and helping protect against disease.
- Our menus also include high-quality proteins such as sustainably sourced fish, organic poultry, eggs, and low-fat dairy.
- And because dessert is good for the soul, we prepare sweets with the same care—using natural sweeteners such as maple syrup and honey in place of refined white sugar, and incorporating wholesome ingredients like almond meal, whole wheat flour, oat flour, dried fruits, and nuts.
- Each week, Food for Health volunteers prepare, cook, package, and deliver these flavorful, nutrient-dense meals with care.
- We also invest in the next generation through our teen chef program, where young cooks work alongside adult mentor chefs to learn culinary skills, nutrition, healthy eating habits, and food safety.
How it Works
Our Program and Recipient Criteria
After meals are prepared and packaged, our Delivery Angels deliver them on Wednesday mornings to recipients and their families within a 15-mile radius of the Kane County Fairgrounds in St. Charles. To ensure meals are received safely and personally, we ask that a recipient or caregiver be available to accept delivery between 8:30–10:30 a.m.; meals are not left unattended.
If you or someone you care for is interested in becoming a recipient of Food for Health, please review the following criteria:
Recipient must live within 15 miles of the Kane County Fairgrounds.
The recipient or a caregiver must be present for the deliveries on Wednesday mornings between 8:30 am and 10:30 am.
The recipient is facing a serious health challenge such as a cancer diagnosis or treatment, major surgery and recovery, or another acute condition requiring support.
The recipient and household members do not have life-threatening food allergies, as our kitchen is not gluten-, peanut-, or tree-nut-free.
If this healthy style of eating is new, we simply ask recipients to be open to trying the meals and to understand the health-focused intention behind them.
Become a Healthy
Meals Recipient
Apply to become a recipient of our meals by completing the Self Recipient Form. This is the first step for individuals seeking meals from our team at Food for Health.
It’s a simple way to request access to nourishing, thoughtfully prepared meals designed to support health during a challenging time.
We encourage anyone who may benefit to complete the form—your path to receiving supportive, ready-to-enjoy meals starts here.
Be a Healthy Meals Volunteer!
Adults and teens are invited to volunteer with the Healthy Meals Program at Fox Valley Food for Health, helping prepare and deliver high-quality meals to families facing serious illness.
Volunteers learn hands-on cooking skills, food safety, and the basics of nutrition while working alongside experienced mentors—teens can also earn service hours and take on leadership roles. It’s a chance to build real skills while making a direct difference for others.
Our Food Philosophy
- At Food for Health, we believe nourishing food can be both healing and delicious. Our recipes are nutrient-dense and primarily plant-based, built around whole ingredients that support health, comfort, and flavor.
- We emphasize organic, sustainable, and locally sourced ingredients whenever possible. Our meals feature a vibrant variety of whole fruits and vegetables, whole grains, and legumes, thoughtfully prepared in creative and appealing ways.
- A rainbow of produce is at the heart of our cooking, providing phytochemicals—naturally occurring plant compounds with antioxidant properties that play an important role in supporting wellness and helping protect against disease.
- Our menus also include high-quality proteins such as sustainably sourced fish, organic poultry, eggs, and low-fat dairy.
- And because dessert is good for the soul, we prepare sweets with the same care—using natural sweeteners such as maple syrup and honey in place of refined white sugar, and incorporating wholesome ingredients like almond meal, whole wheat flour, oat flour, dried fruits, and nuts.
- Each week, Food for Health volunteers prepare, cook, package, and deliver these flavorful, nutrient-dense meals with care.
- We also invest in the next generation through our teen chef program, where young cooks work alongside adult mentor chefs to learn culinary skills, nutrition, healthy eating habits, and food safety.
Cookbooks, Menus and More
Cookbooks
Sample Menus
Nutribites
Our Healing Meals Cookbook
Explore our cookbooks for nourishing, approachable recipes that support Food For Health’s mission and help strengthen our community with every purchase.
Sample Menu Week 1
- Feta & Spinach Stuffed Chicken Breast; Mashed Sweet Potatoes with Applesauce and Cinnamon; Green Beans
- Roasted Salmon Vera Cruz; Lemon-Scented Saffron Rice; Broccoli
- Easy Vegetable Lasagna; Hearts of Romaine with Garlic Croutons
- Middle Eastern Chickpea Burgers with Greek Tzatziki and Whole Wheat Pita Bread; Carrot and Beet Slaw with Pistachios and Raisins
- Tuscan Kale Salad with Buttermilk Dressing
- Ina’s Roasted Tomato Basil Soup
- Italian White Bean Soup
- Insanely Good Brownies (garnished with raspberries)
Sample Menu Week 2
- Herby Turkey Sliders with Caramelized Onions, Blue Cheese, and Sprouted Wheat Buns; Cucumber and Tomato Salad
- Linguine with Clams, Scallops, and Shrimp
- Mushroom, Spinach, and Sun-Dried Tomato Frittata; Roasted New Red Potatoes; Broccoli
- Greek Stuffed Peppers with Arugula
- Mixed Greens with Roasted Beets and Tossed with Orange Shallot Vinaigrette
- Butternut Squash Soup
- Minestrone Soup
- Apple Cranberry Crisp with Ginger
Sample Menu Week 3
- Herby Turkey Sliders with Caramelized Onions, Blue Cheese, and Sprouted Wheat Buns; Cucumber and Tomato Salad
- Linguine with Clams, Scallops, and Shrimp
- Mushroom, Spinach, and Sun-Dried Tomato Frittata; Roasted New Red Potatoes; Broccoli
- Greek Stuffed Peppers with Arugula
- Mixed Greens with Roasted Beets and Tossed with Orange Shallot Vinaigrette
- Butternut Squash Soup
- Minestrone Soup
- Apple Cranberry Crisp with Ginger
Sample Menu Week 4
- Flat Out Good Chicken with Ancho Chili Relish; Aztec Salad
- Roasted Cod with Tomato-Peach Salsa; Mexican Rice Verde; Broccoli
- Whole Wheat Pasta Pesto Primavera
- Ratatouille over Creamy Polenta; Asparagus
- Panzanella Salad
- Carrot Soup with Ginger & Cashews
- Moroccan Chickpea and Vegetable Soup
- FVFFH Oatmeal Cookies
Sample Menu Week 5
- Roasted Cornish Hens with Apple Chutney; Roasted Squash with Fennel and Green Bean
- Roasted Salmon Escabeche; Mediterranean Black Rice; Broccoli
- Sunny Beet & Carrot Burgers with Greek Tzatziki and whole wheat pita bread; Marinated Cauliflower Salad
- Spanish Tortilla; Salsa Cruda
- Lemony Lentil and Quinoa Salad
- Red Pepper and Tomato Soup
- Sicilian Chicken Soup
- Deep Dark Chocolate Budino
Flat Out Good Chicken
This chicken entrée boasts big flavors, including that of garlic. Garlic is a great source of manganese, vitamins B6 and C, and selenium. Some research suggests that these nutrients may prevent cancer cell growth in intestines. Garlic also may help lower the risk of stomach, colon, and breast cancers.
Broccoli and Kale Frittata
As members of the cruciferous family of vegetables, broccoli and kale power this frittata with vitamins, minerals, fiber, and phytochemicals known as glucosinolates. Glucosinolates break down into several biologically active compounds that are being studied for possible cancer-protective effects
Creamy Polenta
A staple of northern Italy, polenta is a dish made from coarsely ground bits of corn. Whole grain cornmeal contains all the nutrients present in corn, including fiber, potassium, vitamin B6, magnesium, and several phytonutrients. Because cornmeal doesn’t contain gluten, it is also a good alternative to flour for people who have a gluten sensitivity or celiac disease.
Minestrone Soup
Swiss chard leaves add flavor, texture, and nutrition to this hearty warm-your-soul minestrone soup. A member of the beet family, chard boasts an impressive nutrition profile. In addition to being an excellent source of vitamins K, A, and C, chard’s antioxidants and phytonutrients may offer protection against oxidative stress and inflammation-associated diseases.
Kale Quinoa Salad
Juicy red grapes are a sweet surprise in this delicious and thoroughly nutritious salad. Red grapes contain resveratrol, a polyphenol antioxidant concentrated in the skins of the grapes. Studies show that resveratrol has the potential to stop cancer from starting in the breast, as well as in the liver, stomach and lymphatic system.
FVFFH Oatmeal Cookies
Natural peanut butter, made with 100% ground peanuts, adds richness and nutrition to these crave-worthy cookies. Developed in the late 1800s and promoted as a health food at the 1904 St. Louis World’s fair, peanut butter contains high amounts of protein, fiber, and heart-healthy fats. The monounsaturated fats found in peanut butter may help lower LDL cholesterol and reduce the risk of heart disease and stroke.
Food, Fact, and Connections
Testimonials
I give credit to FVFFH for my recovery from intense chemo 7 years ago. I weekly welcomed my sensitive Delivery angel, appreciated the benefits of well-planned nutrition, and was able to maintain valuable weight necessary for recovery. Now, serving on the giving side, I am overwhelmed by the energy and skills of so many staff and volunteers; gardeners, chefs, student, deliverers, liaisons, organizers, and fundraisers. It is a vibrant service organization that is a vital part of our community.
CHRIS
Former Client & Delivery Volunteer
Our involvement with Food for Health has been an extraordinary wonderful experience for my sons and our entire family. The teen experience at Food for Health is special because the young men and women are quickly immersed in the entire process of helping those in need and over time they can take on more engaging roles as they grow in the program… teen volunteers at Food for Health receive a unique experience that I highly recommend for any teen seeking a new and rewarding way to connect more deeply to the community around them.
VALERIE
Parent of Teen Volunteers
FVFFH has made a lasting and deep impact on Richard. He has learned to be a servant, a leader, an organizer and a chef. He has learned how to be a empathetic and he has learned time management. He has been given a great deal of perspective. And he has had loads of fun! So thank you!
JULIE
Parent of Teen Volunteer
FVFFH was one of the greatest gifts I received during my cancer treatment. The nutritious, plant-based meals supported my healing, and the convenience of having ready-made meals was a godsend. We really appreciated all the time, effort, and love you put into your meals - you truly made a difference in our lives! I am so grateful to now be a part of this wonderful organization as a FVFFH volunteer, and am eager to pay forward all the benefits I received!
SUE
Former Client & Administrative Volunteer
I love the happy spirit in the kitchen and working with so many wonderful volunteers each week! Helping and nourishing people going through a difficult medical and emotional time means a lot to us.
FRAN
Kitchen Voluntee
To me, Fox Valley Food for Health is all about feeling better, living better, being better. Through healthy food choices and working together to help others. Our organization is the best example of people helping people to make a positive impact in their daily lives. We’ve all heard the phrase “together we are stronger” but at FVFFH, we live those words.
SARAH
Kitchen Mentor Volunteer
I am satisfied with another productive day spent in the kitchen. I am excited for the clients to receive our perfectly prepared meals and beyond grateful for the opportunity to give back to the people of my community struggling with a health crisis. As I pull out of the parking lot, the sun is setting and I make an important realization. The purpose in life should be to count others more significant than myself.
ASHLEIGH
Teen Volunteer
Molly has been a teen volunteer for the past three years. FVFFH fostered her passion for cooking. The adult mentors and clients taught her to be more appreciative and aware of life and its challenges. Molly and I are able to share the FVFFH community during her high school years together. Recently, we helped to produce the first cookbook (along with many other volunteers) which was over a year in the making.
KATIE & MOLLY
Parent & Teen Volunteer
FVFFH is an amazing organization! Providing nutritious meals to our clients, with the assistance of our teen helpers is a wonderful experience. In addition, I love the friendship and fellowship I have developed along the way.
MANDY
Kitchen Volunteer
Being part of FVFFH team has enabled me to contribute in ways that allow our community to heal when they are ill and grow in their knowledge of living a healthier lifestyle by changing the way they choose, source and prepare their food.
DONNA
Kitchen Volunteer
I have loved volunteering for FVFFH. The volunteers, staff and of course the clients we serve have added so much to my life. I feel so lucky to work with such compassionate people.
MARGE BROWN
Volunteer
Connect with Us!
Have a question, idea, or want to get involved? Reach out — we’d love to connect and support you on your journey with Food For Health.
Healthy Meals Contact Form
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