Meet the Founder

Polina, founder of FitFam by Polina

Meet Polina

Hi, I'm Polina — a Nutrition Coach and trained Natural Chef, and the maker behind every jar of FitFam.

FitFam was born from my own struggle — the search for genuinely clean, honest products I could trust for myself. Once I found what actually worked, I started making it for my clients too, and it grew from there. If I couldn't find something clean enough to put my own name behind, I made it myself.

I trained as a Natural Chef at CNM (College of Naturopathic Medicine), where I learned to combine traditional culinary techniques with a deep understanding of nutrition — treating food as both nourishment and medicine. As a Nutrition Coach, I help people build healthier relationships with food day to day, and FitFam grew directly out of that work: wanting to put real, nutrient-dense food into people's hands, made the way I'd make it for my own clients and family.

My Mission

"Let food be thy medicine, and medicine be thy food." — Hippocrates

This idea sits at the heart of everything I make. My mission is simple: to turn food back into medicine — to make every jar something that genuinely nourishes you, not just fills you up. In a world of ultra-processed shortcuts, I want FitFam to be proof that real, whole-food nutrition can also be delicious, convenient, and something you look forward to.

What "Natural Chef" Means

Natural Chef training goes beyond standard culinary skills. It focuses on:

  • Whole, minimally processed ingredients — working with food as close to its natural state as possible
  • Traditional preparation methods — techniques like soaking and slow roasting that have been used for generations to make food more digestible and nutrient-available
  • Nutrition-first cooking — understanding not just how food tastes, but how it nourishes the body
  • Organic, seasonal sourcing — choosing ingredients for both quality and sustainability

How This Shows Up in FitFam

Every jar reflects this training, coaching background, and mission:

  • Organic nuts only — no shortcuts on sourcing
  • Soaking before roasting — each nut is soaked for a specific length of time, varying by nut type, to reduce naturally occurring anti-nutrients and support easier digestion
  • Low-temperature roasting — preserving natural oils, nutrients, and flavour rather than high-heat processing that can degrade them
  • Small-batch, artisan production — made in small kitchen batches, not a factory line, so natural variation in texture and colour is normal (and a good sign)

Why It Matters

Most commercial nut butters are roasted at high heat for speed and shelf life, which can reduce nutrient quality and make them harder to digest. The Natural Chef approach trades some convenience for a product that's closer to how nuts would traditionally be prepared — better for your body, and better tasting.

Thank you for supporting a small, London-based, family-run business. — Polina