Tim Lynch
"I chose to do this work because it is what I feel I meant to do

To be able to assist in someone's healing by feeding them is the greatest gift I know. I have been able to use my passion and experience in the culinary field to develop a program that not only aids in the physical health of our clients but in their mental health as well. I have learned that love and compassion are invaluable when it comes to caring for others."



Farm-to-Table Approach

We believe in a farm-to-table approach to food preparation at Balance. Foods are sourced locally and used seasonally. This philosophy in cooking offers our clients the freshest and healthiest fare available. Foods are prepared just days from harvest and are at their peak of flavor and nutritional value. Organic dairy products, sustainable meats and seafood, non-GMO and natural products are used to prepare meals. Our approach is a fusion of healthy California cuisine combined with the comforts of home, traditional home-style cooking made lighter and healthier.

We receive weekly deliveries directly from our local farms that are incorporated in the meals for the week. There are also opportunities for our clients to visit the farms. Clients are able to learn about sustainable growing practices and harvesting food during farm tours. Clients enter the fields and pick their own fruits and vegetables which are brought back to the Balance house for a weekly family-style dinner that all clients will participate in preparing.

Learning to Sustain Healthy Eating Practices

The garden at Balance has been cultivated to offer a nutritional and educational tool for our clients. The main elevated gardens will be planted seasonally, offering clients a hands-on approach and understanding of the food they eat. There is a citrus grove with lemons, limes and oranges. The herb garden offers all of the fresh seasonings used by our chefs. There are classes in gardening and cooking, and clients may assist in the daily harvesting of food from the garden at Balance.

We want to give our clients the building blocks to make changes in their everyday lives. We will teach skills that make sense, that can be utilized after leaving our program, and that will make a difference in the health and nutrition of our clients. Our goal is to empower each and every client to make positive healthy choices themselves.

Farm-to-Table Approach


Egg White Scramble with Snap Peas and Pesto
Farm Picked Blueberries and Key Lime Yogurt
Freshly Squeezed Juice


Heirloom Gazpacho
House made Whole Grain Focaccia
Angel Food Strawberry Shortcake


Citrus Braised Turkey Breast
Garlicky Broccoli Rabe
Quinoa with Dates, Almond and Feta