South Presa Street
House-call dietitians
The year 2005 called: it wants its short-order cooking back. When the table holds a diabetic abuela, a protein-short teenager, and a grandfather on a renal diet, we make one dinner that works for all of them - in your kitchen, with your recipes, on a house call. Bilingual, multigenerational, and firmly against cooking three dinners.
The three-dinner trap
Somewhere between the diagnosis and the grandkids, dinner became three separate productions - the salt-free plate, the protein plate, the whatever-the-teenager-will-eat plate - and the household cook became a short-order line with no break and no meal of their own. It is exhausting, and it is fixable.
The fix is one-dinner engineering: a single meal, built in layers - the base everyone eats, the additions each plate needs, the sodium and potassium adjusted at the end, not the beginning. Your recipes stay; we teach them the layer method. It is how kitchens have fed divergent tables for centuries, and how yours will again.
The practice
Founder, RD
Yvette Cadena
Registered and licensed dietitian, grew up in a West Side kitchen that fed thirty people on Sundays. Invented the layer method getting her own abuela's caldo to fit a cardiac diet without a single tear - abuela approved the final version.
RD
Marcus Renner
Registered dietitian, teen-nutrition specialist and the household diplomat. Runs the picky-eater negotiations with the patience of a man who once taught middle school science.
RD
Sofia Rivas
Registered dietitian, renal and diabetic protocols, bilingual. The end-of-meal adjustments - sodium, potassium, fluid - are her department and her quiet mastery.
Client care
Tomas Herrera
Books the house calls around family schedules, coordinates with physicians on request, and has heard every "my mother will not listen to me, maybe she will listen to you" story and honored every one.
One-dinner engineering
Programs
Everyone starts
Yvette or Sofia in your kitchen: the fridge, the routine, the recipes, the diagnoses. The one-dinner plan starts taking shape before we leave.
Free 90 minutes
$180one visit + plan
Start deep
A full house call plus the written one-dinner playbook: your recipes, layered and adapted, plus the grocery template. Most families start here.
$3908 weeks
Most chosen
Four house calls across eight weeks, weekly phone check-ins, and the whole household covered - recipes adapted, picky-eater treaty negotiated, doctor coordination with your okay.
$52012 months
The long table
Seasonal visits for a year - holidays included, because holidays are the final exam - plus unlimited check-in calls. For households managing multiple diagnoses for the long run.
All prices USD. We are nutrition education and coaching, not medical treatment; your physicians' instructions govern, and with written okay we coordinate directly. HSA/FSA receipts provided. Travel: Bexar and adjacent counties included, Hill Country at mileage.
How it works
01
01
We come to you: the kitchen, the fridge, the recipes, and everyone who eats. We listen in English and Spanish, and we write nothing down about the tamales except how to layer them.
02
02
Your recipes, re-engineered: the base everyone eats, the additions by plate, the end-of-meal adjustments. Written, printed, and left on your counter.
03
03
On the next visit we cook the layered dinner with you - everyone in the kitchen, the abuela supervising, which is the correct order of the universe.
04
04
Holidays, quinceañeras, Lent - the calendar gets a house call too. One dinner for every generation, all year, is the entire promise.
Client stories
« "My mother's diabetes, my husband's kidneys, my son's football protein - I was cooking three dinners and eating none. Yvette layered ONE caldo and everybody ate. My mother told her it tasted right, which in my family is a Nobel Prize." »
Daniela M.
49, cooking for five
« "The teenager would eat four foods. Marcus negotiated him to eleven, and the treaty has held for six months. I witnessed the whole thing; it was diplomacy." »
Ron & Denise W.
grandparents, 68 & 66
« "Sofia adapted my mother's recipes for her renal diet without changing what they taste like. I do not know how this is possible. My mother does not ask questions, she just eats, and her labs improved - her nephrologist asked what changed." »
Laura G.
daughter, 52
// Before you book //
Contact
A sentence about the household - the diagnoses, the generations, the one recipe nobody may touch. The first house call is free, and we come to you.
TEL (210) 555-0158
Hours Mon-Sat 9am-6pm CT