top of page

Chef Ryan Hoffman

Personal Certified Chef

Based out of St. Paul, MN, Chef Ryan Hoffman is a certified personal chef with a passion for cooking healthy and nutritious meals. Currently, Ryan works with some of the top NHL players, preparing meal plans for them during their off-season. Ryan ensures  each player is prepared an individually customized meal plan to meet their specific lifestyle needs. Many players have said that Ryan's food provides them with high levels of energy and satisfaction, similar to being on the ice.

In 2012, after getting his degree in Culinary Arts, Ryan launched the first fresh / organic children's food business in Minnesota; Tickled Green Organics. After 2 years, he shifted his focus to customized meal plans for professional athletes and families.  His "Healthy Lifestyle Cooking" attracts many people including those with food allergies/sensitivities.  Ryan has an unwavering belief in using premium ingredients including organic produce and protein as well as grass fed beef and free range chickens.


If you crave healthy, high-quality, nutritious food for yourself or entire family, please contact Ryan today. He will work closely with you to create customized meal plans to meet your specific lifestyle needs at affordable prices.


Bon Appétit 

Recipe of the Month

Stuffed Acorn Squash


  • 2 medium acorn squash

  • olive oil

  • 1/2 lb Italian chicken sausage (if veg, use white beans)

  • 2 cloves garlic, minced

  • 1 large fennel bulb, sliced thin

  • 1/2 bunch of kale, chopped

  • salt and pepper to taste

  • Pinch of red pepper flakes

  • Pinch of thyme


  1. Preheat oven to 400 degrees.  

  2. Slice top and bottom off squash and cut in half top down

  3. Scoop seeds from squash, rub with oil, and lay cut side down on a parchment lined baking sheet

  4. Roast for 30-40 minutes.  Poke flesh with fork to feel for doneness

  5. While squash is roasting, cook sausage in sauté pan over medium heat until done.  Set aside in a bowl.

  6. Return pan to medium heat and add a bit of oil.  Sauté fennel until soft, then add garlic, kale, salt, pepper.

  7. If using beans, add them now and mix with fennel, garlic and kale until warm.

  8. Return sausage to the pan and mix in red pepper flakes and thyme.

  9. Remove squash from oven and flip over and let cool a little.

  10. Scoop sausage (or bean) filling into each of the squash halves.  


Bon Appétit

bottom of page