When you're not a foodie, your life probably doesn't revolve around sustenance. As busy human beings, we tend to overlook the fact that proper fuel is what makes our engines purr.

As a result, we often find ourselves hurriedly stuffing our faces with processed foods for nourishment, watching our waistlines grow outward, and wondering when it became so difficult to fill your belly with anything but junk.

Gourmet Prep Meals co-founder Gur Tsabar felt your pain, and answered your syrupy cries for help.

"As parents, we had no time to do any cooking," Tsabar says. "But we were dying to cook and put good food on the table."

We see some of you nodding your heads.

That's exactly why Tsabar and his wife, Stefanie, founded Gourmet Prep. Inspired by stir-fry kits from the Tsabars' New York City days, Gourmet Prep provides "on-demand delivery of fresh, ready-to-cook meal kits that can be prepared in 30 minutes or less."

You read that right. "Ready-to-cook" means everything is parceled out for you, with instructions. All you have to know how to do is read. If you've made it this far in the article, we have faith in your abilities.

The Internet-based endeavor kicked off sans storefront. Or, as Tsabar likes to call it, "convenience-based." And he's right. You place the order, wait for it to be delivered, and voila! You're ready to cook.

So, while their goods end up on your kitchen counter in pre-packaged boxes, that's where the similarity to SmartMeals and the like comes to an end.

With Gourmet Prep, you get to take the pizza cutter into your own paws, liberating your appetite from the microwave, and rekindling your relationship with the stovetop.

Chef Justin Turner, the culinary face of Gourmet Prep, is the architect behind the recipe of each neatly packaged masterpiece.

"I shop with my eyes, and let the market determine the menu," Turner says.

As the personal chef to Houston Rocket (for at least now) Shane Battier for the last seven years, Turner has corralled his cordon-bleu creations into healthy, unique feasting experiences. He buys locally and freshens up the menu seasonally, so the very tastiest finds its way to your table.

But food is only the icing on the cake when it comes to the main ingredient in Gourmet Prep.

According the organization's site, over 60 percent of foster youth find themselves chronically unemployed shortly after aging-out of the foster care system.

"As adoptive parents, we have an affinity for foster children," Tsabar said. "We also know that foster youth don't do well after leaving foster care. The system hasn't improved, and these kids need a change."

That's where the idea of the entrepreneurship program was born. Loosely fueled by Jamie Oliver's do-good restaurant, Fifteen, Tsabar explains it in a press release like this, "We thought this would be a great way to serve a very vulnerable and neglected segment of our population. In short, we intend to solve a real social problem by solving a real consumer problem first."

Tsabar created a structure at Gourmet Prep premised upon empowering foster children with the knowledge and know-how to be self-sufficient. A one-year paid program teaches the youth the nuts and bolts of starting and running an entrepreneurial venture. Via quarterly rotations through different departments, the tycoons-in-training acquire a multitude of hands-on experience in each of Gourmet Prep's business functions.

"These kids know how to face adversity," Tsabar says. "They're shrewd. They've been through the system that puts them through hell."

And this must-do attitude, coupled with the guidance they receive at Gourmet Prep, propels these adolescents out of abandonment and into independence.

Did we mention that 100 percent of the proceeds of those DIY meals fund this remarkable social venture? Indeed.

Eating well and teaching a kid to fish? Why, there's only one question left!

"How easy was it?"

We must admit, Chef Turner cooked the grub for the CultureMap team while the Gourmet Prep crew was in our kitchen. He knocked out four meals in less than 40 minutes, which almost seems paranormal. In his defense, we chatted him up the entire time, and he paused on numerous occasions to answer inquiries that would've broken the amateur chef's concentration in the swish of a whisk.

Kitchenphobes, we're here to inform you to take those nails out of your mouth. There's nothing to fear here but a little countertop mess.

In observing the authentic ease of pradium preparation, we truly felt empowered enough to take the box by the flaps and start the stirring, flipping, and seasoning ourselves. And vittle virtuosos, we are not.

So we suppose it begs one final question: Now who wants to bite into the Gourmet Prep challenge with us? Never has "it's for a good cause" sounded so appetizing.