Our story

We got tired of choosing between food that tasted good and food we understood.

Howzit Healthy started in a rented kitchen in Boksburg with two pots, a scale, and a spreadsheet that would not balance. The idea was not complicated. Everything on the meal-prep shelf in Joburg was one of two things: bland chicken and steamed broccoli sold as discipline, or genuinely tasty food that told you nothing about what was in it.

Both of those are a problem if you are actually trying to do something. You cannot plan a cut around a meal that will not say how many calories it holds, and you cannot stick to a plan built on food you dread eating. So the whole brief was: pick both.

"If we are going to put a number on the box, it has to be a number we would bet on. And if we are going to ask someone to eat this ten times, it has to be food we would eat ten times." — the founding brief, written on the back of a delivery slip

What took a year

Not the recipes. The reheat. Almost anything tastes good coming straight off a stove; the hard part is a meal that is still right after four days in a fridge and three minutes in a microwave at someone's office. The Alfredo split eleven times before the sauce held. The bobotie custard went rubbery until we changed the egg ratio. The Durban curry was easy — that one was right the first time, and we have not touched it since.

Along the way we set three rules, and they show up everywhere on this site.

Rule one

Numbers shown, not sold

Calories and macros are on every meal page, laid out as facts rather than as a headline. We are not going to shout "ONLY 385 CALORIES" at you. It says 385. You can do the rest.

Rule two

Allergens on everything

Every meal declares, whether or not it has anything notable in it. Including the one that says we cook peanuts in the same kitchen, which costs us customers and stays on the page anyway.

Rule three

Fresh means a short shelf life

Five days, stated plainly, rather than a vague "best before" that buys us room. Fresh and long-lasting are opposites. We picked fresh and we will keep saying so.

The Founder's Batch

We are launching with 750 meals across 15 flavours. Not because it is a clever marketing number — because it is genuinely what this kitchen can cook properly in one week. When it goes, the next batch is a waitlist, and the people on it get first refusal.

Batch progress

0% claimed

0 claimed · 750 still available

What we promise

The number on the page is the number in the tray.
Portioned by weight, not by eye. If we ever get one wrong, we will say so and refund it.
A real person answers the WhatsApp.
Usually within the hour during kitchen days, and it is one of us, not a bot.
The calculator is a starting point, not a prescription.
It is a well-validated formula that knows five things about you. It says so on the results screen, every time.

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