AI generatedmyfood.ai — Your weekly meal plan, powered by AI
Personalized recipes based on your diet, allergies, and taste. Automatically renewed every Sunday at 22:00 — your local time. Shopping list included.
4 weeks free trial · then €1.99/month · cancel anytime
Personalized weekly meal plans
Diet type, allergies, cuisine preferences, budget — all tailored to you.
Smart shopping list
All ingredients from your weekly plan, automatically compiled. Check items off as you shop.
Time & skill aware
Recipes matched to your cooking time and skill level. From 10-minute quick meals to weekend projects.
Multi-cuisine
From Italian to Asian, from vegan to keto — whatever you're into.
How it works
Three simple steps to your weekly plan.
Tell us your preferences
Diet type, allergies, household size, budget, max cooking time, skill level.
Get your weekly plan
AI generates a personalized meal plan with recipes for every day, automatically every Sunday at 22:00.
Cook & shop
Follow the recipes, check off your shopping list, enjoy your meals.
What's included
Everything you need to stop thinking about what to cook.
Recipe language: German or English
You choose which language recipes and instructions are generated in.
Shopping list works offline
Works in the supermarket without internet — check off as you go.
Adjustable per day
Swap individual meals — the shopping list adapts automatically.
Nutritious and balanced
A healthy mix of different dishes every week.
No more "what should I cook today?"
AI handles the planning — you just cook.
A taste of your week
Here's what a typical myfood.ai week looks like — fully expanded with cooking instructions, shopping list and ingredient info.
Greek Yogurt Parfait with Berries, Honey and Walnuts
👨👩👧 1 serving
- 1Take a medium bowl or a tall glass and place it on the work surface.
- 2Take 200 g of Greek yogurt from the fridge and spoon it as the first layer onto the bottom of the glass. Smooth it out with a spoon.
- 3Wash the blueberries under cold water in a sieve and shake dry. Scatter 80 g (about a handful) over the yogurt.
- 4Add 1 teaspoon of chia seeds over the berries. The seeds swell slightly in the yogurt and add extra fiber.
- 5Roughly chop the walnuts on a cutting board with a large knife. Scatter 30 g (a handful) of chopped walnuts as the next layer.
- 6Spoon 1 teaspoon of honey over the nuts. Spread it evenly so it runs into the gaps.
- 7Wash 2–3 mint leaves, pat dry and tear into small pieces. Place them as garnish on top of the parfait.
- 8Serve immediately while the yogurt is cool and the nuts are crunchy. Stir everything from bottom to top as you eat.
Asian Glass Noodle Salad with Edamame
👨👩👧 2 servings
- 1Place the glass noodles in a large bowl and pour boiling water over them. Let them soak for 5 minutes until soft and translucent.
- 2Add the frozen edamame to a small pot of boiling water and cook for 3 minutes. Drain and rinse briefly with cold water.
- 3Cut the red bell pepper and cucumber into thin strips. Roughly chop the cilantro.
- 4In a small bowl, mix the soy sauce, sesame oil and the juice of one lime into a dressing. Stir well with a fork.
- 5Drain the glass noodles and cut them in the bowl with scissors so they are easier to eat.
- 6Add the pepper strips, cucumber strips and edamame to the noodles. Pour the dressing over and mix everything thoroughly with two spoons.
- 7Fold the chopped cilantro in last so the flavor stays fresh.
- 8Taste the salad and add more soy sauce or lime juice if needed. Serve immediately or cold.
Pan-Seared Salmon Fillet with Lemon-Herb Sauce
👨👩👧 2 servings
- 1Wash the salmon fillets under cold water and pat dry with paper towels. Check with your fingers for any remaining bones and remove them with tweezers.
- 2Squeeze the lemon and collect the juice in a small bowl. Finely chop the dill with a kitchen knife.
- 3Lightly rub the salmon fillets with salt and pepper on both sides. Heat 2 tablespoons of olive oil in a large pan over medium heat until the oil flows easily.
- 4Place the salmon fillets skin-side down in the pan. Fry for about 4 minutes until the skin is crispy and the flesh turns light from the bottom.
- 5Carefully turn the fillets with a spatula and fry the other side for another 3 minutes over medium heat, until the flesh is still slightly pink in the center.
- 6Remove the fillets from the pan and place on a plate. Add the remaining tablespoon of olive oil to the pan and press 2 garlic cloves into it. Fry the garlic over low heat for 1 minute until fragrant.
- 7Pour the lemon juice into the pan and stir with a wooden spoon to deglaze the pan. Let the sauce simmer over low heat for 2 minutes until it slightly thickens.
- 8Stir the chopped dill into the sauce. Return the salmon fillets to the pan and turn once so they are coated with the sauce.
- 9Plate the fillets and pour the remaining sauce over them. Serve with rice or a green salad.
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