Opening soon in Ramallah
Every gram counts.
Macro-calculated meals, cooked this morning in Ramallah, waiting in the fridge where you train.
≥40 g
protein in every tray
The protein block never shrinks.
0 g
added sugar
No honey, no silan, nothing hidden in a marinade.
≤600 mg
sodium per tray
Counted across the whole tray, tub included.
0.1 g
the scale every portion crosses
Weighed, not estimated.
Three lines, one skeleton
Protein hero, carb base, green block, sauce tub on the side. The line only changes the carb dial — the protein and the greens never shrink.
Mass Gainer
The full 250 g carb block. For the days you want a calculated surplus.
2 meals
Lean Build
The same skeleton on a leaner carb setting. Protein and greens never shrink.
2 meals
Keto / Low-Carb
The carb block swapped for greens, plus a weighed, declared fat — nothing hidden.
3 meals
How it works
01
Find the fridge
A GRAM fridge sits in the gym where you train. Trays are sealed, dated, and held at 2–4 °C.
02
Take your tray
Every number is printed on the label — protein, carbs, fat, calories, the prep date and the use-by date. Scan the code for the full breakdown.
03
Vent one corner. 60–90 seconds.
Never remove the lid — the trapped steam is what rehydrates the tray. The time is printed for your microwave's wattage. Then rest it, briefly.
04
Sauce goes on cold
The tub is never microwaved and never cooked in. Flavour is opt-in — it was never inside your macros.
The rest step is the one people skip. Heat equalises from the dense carb into the protein; skipping it is how a good tray gets ruined.
Why GRAM
The rules the kitchen runs on. They are not marketing — they are the reason the label is true.
Weighed, not estimated
Raw weights define the recipe and the label; cooked weights verify the portion. Tolerance is ±3 g on protein and ±10 g on carbs. Every portion crosses the scale.
No added sugar
None. No honey, no silan, no date syrup, nothing hidden in a marinade or a tub. Sweetness comes from the food.
No invisible fat
Dry-sear, roast, steam, braise. One light oil spray per batch load, logged — never per portion. Broth is only used after an overnight chill and lifting the set fat off.
Sodium on a budget
≤600 mg per tray, counted across the whole tray including the sauce tub. Salt is batch-weighed, never added to taste.
The sauce stays on the side
A sealed 30 ml tub, added cold after heating. Never cooked in, never drizzled — so the flavour is yours to choose and the macros stay the macros.
Halal, without ambiguity
Apple cider vinegar, lemon, verjuice, sumac and loomi — never wine or balsamic. Microbial rennet only. Imported poultry needs batch-level certificates matching lot numbers.
Your microwave is the last cook
GRAM meals are cook-chill. Everything leaves the kitchen deliberately under-finished, chilled below 5 °C within two hours, and held at 2–4 °C with a three-day use-by. The 60–90 seconds you run is the final cook, not a warm-up — which is why the time is printed for your wattage and why the rest step is on the label.
- Chilled below 5 °C within 2 hours of cooking.
- Three-day use-by, held at 2–4 °C.
- Cooling logged on every batch — the log is the record, not the memory.
- Probe thermometers calibrated weekly against ice and boiling point.
- Ramallah sits at about 800 m, so water boils at roughly 97.5 °C — the calibration reference here is not 100.
Where to find us
GRAM fridges live inside gyms.
The first fridge locations are being confirmed. Message us and we will tell you the moment one lands in your gym.
Be there when it opens
We are finishing validation before the first fridge goes in. Send a message and we will tell you when — and which gym gets one first.
Message us on WhatsApp