Prepared Healthy Meals

Delivered in Boston

Fuel Your Life with Clean Food and Enjoy Healthy Prepared Meals

Delivered to Your Home or Office

Paleo Gluten-Free and Plant-Based Options
Imagine having your own personal chef.
Nybll provides healthy prepared meals delivered each Saturday.
Enjoy nutritionally balanced meals.  Clean, Light with Bold Satisfying Flavors.  
New Seasonal Menus Weekly
NOT a Meal Kit
Just Open, Heat, and Serve
Fresh Local Ingredients
No Dairy, Flour, or added Sugar
If you like the service, enjoy convenient automatic deliveries every week.
Order by Wednesday 7pm for FREE Delivery on Saturday

Choose Your Plan Today

No contracts.  No Minimums. Just Convenient Food Deliveries to Fuel Your Busy Life.



Sample Menu

Standard Flexitarian
Lemon Chicken + Mashed Garlic Sweet Potatoes + Grilled Zucchini + Peppers + Red Onion
Honey Orange Salmon + Confetti Quinoa + Asparagus + Brussels
Beef Bulgogi + Coconut Green Onion Cauliflower Rice + Honey Baked Carrots
Vegan Bolognese + Penne + Brocoli + Sun Dried Tomatoes
Chettinad Chicken + Cauliflower & Pumpkin Dal + Okra
Dry Fried Green Beans + Tempeh + Rice
Confetti Quinoa + Sriracha Tofu + Asparagus + Brussels
Crispy Faux Chicken + Butternut Squash Puree
Vegan Bolognese + Penne + Brocoli + Sun Dried Tomatoes
Lentil Dal + Potato Masala + Okra
Paleo Gluten-Free
Lemon Chicken + Mashed Garlic Sweet Potatoes + Grilled Zucchini + Pappers + Red Onion
Honey Orange Salmon + Confetti Quinoa + Asparagus + Brussels
Beef Bulgogi + Coconut Green Onion Cauliflower Rice + Honey Baked Carrots
Beef Brasciole + Penne + Broccoli + Sun Dried Tomatoes
Chettinad Chicken + Cauliflower & Pumpkin Dal + Okra
Corn Chowder
Spinach Salad + Honey Mustard Dressing
Espresso Brownies

See This Week’s Menu!

1. Choose your plan size

  • 5 meals: 1 of each entree
  • 10 meals: 2 of each entree
  • 15 meals: 3 of each entree

2. Choose your menu style

  • Paleo Gluten-Free : Plant and animal proteins + vegetables
  • Standard Flexitarian :  Plant and animal proteins + vegetables + starches
  • Plant-Based :  Plant protein + vegetables + starches

3. Start your service

Our service is provided with weekly deliveries on Saturday for Boston and Tuesday for San Francisco.

Try a single week – NO long term commitments.

If you wish to continue, your package of fresh meals will arrive each week.  Easily cancel, pause, or restart your service at any time.

Ultimate convenience: you control EVERY part of your service with your personal Nybll service dashboard.

Your dashboard allows you to:

  • Skip one or more weeks up to 6 months in advance
  • Change or add products
  • Change your billing and credit card information
  • Change your delivery address
  • Cancel or reactivate service
Please make sure to make new orders changes by Wednesday 6pm.  You will receive a confirmation email on Thursday and Friday with your delivery ETA and menu details.  As we are delivering fresh food, please provide your mobile number to be used by our delivery staff.
If you are not home when we deliver, we will send you a text message when we drop your food. Your package will come in a chilled cooler bag with ice packs, that is reusable and should be returned to your driver the next week we deliver. Standard delivery for the Boston area are between 10 am – 1 pm on Saturday.  Special delivery is between 10:30 am – 11:30 am on Monday.





Chef Kristen Thibeault Bio


Chef Kristen Thibeault is considered one of the pioneers of the modern plant-based movement. A nationally recognized vegan chef, Kristen founded Kombu Kitchen, one of the first plant-based meal delivery companies in the country in 2011. Having delivered over 1 million healthy meals nationwide, she is an authority in making healthy food delicious and delicious food healthy.

“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, EnglandSS. 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 2011, Chef Kristen served as Executive Chef at The Four Seasons’ San Francisco where she opened the first healthy, plant-focused restaurant inside the esteemed 4-star hotel brand. Having cooked for countless celebrities, athletes and high-profile corporate executives, her client list includes Amazon, Oracle, Levi, Apple, The Giants, Red Soxes, Patriots, to name a few.

In 2013, Chef Kristen won the prestigious title of S. 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, healthy corporate catering company with kitchens in Boston and San Francisco. Today Nybll is the fastest growing corporate catering company in the Bay Area, serving 1200+ meals a day to high-profile tech companies, including Glassdoor, Gusto, Doordash, and Pandora.

Guided by a passion to end the growing food inequity in our country, Chef Thibeault founded The Patra Project in 2016, a non-profit 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 rampant dining 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.  To date The Patra Project has donated over 100,000 meals to children in Oakland.

As a 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.  Chef Kristen holds her degree from Le Cordon Bleu, having graduated valedictorian. When she is not cooking, Kristen lives between her hobby farm in northern California and a beach house north of Boston with her husband, two adopted sons, 4 dogs, a cat named Pig, and 2 Nigerian pygmy goats–Greta Garbo and Coco Chanel.


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