Why We Keep Seed Oils Out of Every Maple Meal Prep Meal
If you’ve ever looked at our ingredient list and wondered why you don’t see canola, soybean, sunflower, or vegetable oil, you’re asking the right question.
At Maple Meal Prep, we made a very intentional decision from day one: we do not use seed oils. Not in our cooking, not in our dressings, not in anything we send to your door. It’s one of the clearest ways we show how serious we are about real, clean food.
But why? What’s actually wrong with seed oils, and what do we use instead? Here’s the full story.
What Are Seed Oils?
“Seed oils” refers to oils extracted from the seeds of plants — most commonly canola (rapeseed), soybean, corn, sunflower, safflower, grapeseed, and cottonseed.
These oils became extremely popular in the second half of the 20th century because they’re cheap to produce and have a neutral flavor. Today, they’re found in the vast majority of processed and restaurant foods.
How Most Seed Oils Are Made
This is where things get interesting!
Most seed oils go through a highly industrialized process:
The seeds are crushed and heated
They’re soaked in a chemical solvent (usually hexane, a petroleum byproduct) to pull out every last drop of oil
The oil is then refined, bleached, and deodorized at very high temperatures
This process allows manufacturers to get maximum yield, but it also strips away nutrients and creates oxidized fats and other compounds that wouldn’t exist in a minimally processed oil.
In contrast, the fats we use — extra virgin olive oil, avocado oil, coconut oil, and butter — are either cold-pressed or minimally processed. They don’t require chemical solvents or extreme refining to become usable.
Why We Refuse to Cook With Seed Oils
We made this choice for a few important reasons:
1. We believe in cooking with real food Seed oils are highly processed industrial products. We prefer fats that come from simple, recognizable sources — olives, avocados, coconuts, and grass-fed dairy.
2. Stability when cooking Many seed oils are high in polyunsaturated fats, which are unstable when heated. When they break down, they can form harmful compounds. The fats we use are much more stable at cooking temperatures.
3. We want our food to support how you feel A lot of our customers come to us because they’re trying to eat cleaner, reduce inflammation, or simply feel better after meals. Using better fats is one of the most straightforward ways we can support that goal.
4. Flavor actually matters Extra virgin olive oil and avocado oil bring real flavor to food. Once you get used to cooking without heavily refined seed oils, you start to notice the difference.
What We Use Instead
We cook with four fats, and only these four:
Extra Virgin Olive Oil — Our go-to for most cooking and finishing. Rich in polyphenols and monounsaturated fats.
Avocado Oil — Excellent for higher-heat cooking with a clean, neutral taste and high smoke point.
Coconut Oil — Used in some of our dishes for its subtle flavor and stability.
Butter — Real butter (never margarine or “vegetable oil spreads”) for richness and that classic homemade taste.
These are the same fats you’d likely use in your own kitchen if you were cooking from scratch with high-quality ingredients.
How This Shows Up in Your Weekly Meals
When you open a Maple Meal Prep meal, you’re getting food that was cooked the same way a thoughtful home cook would make it — just scaled up by our chefs.
That means:
Roasted vegetables tossed in olive oil and herbs
Proteins seared or roasted in avocado oil or butter
Dressings and sauces made with real olive oil instead of cheap vegetable oil
No hidden seed oils in any component of your meal
It’s a small detail that makes a big difference in both taste and how the food sits with you.
Want to Start Avoiding Seed Oils at Home? Here’s How
If you’re inspired to clean up the oils in your own kitchen, here are a few simple swaps:
Check labels on salad dressings, mayo, and sauces — seed oils are often the first or second ingredient.
Cook with olive oil, avocado oil, or butter instead of “vegetable oil.”
When eating out, ask what oil they cook with (many restaurants will happily use olive oil or butter if you ask).
Focus on whole foods. The more processed food you eat, the more seed oils you’re likely consuming without realizing it.
Ready for Meals Made the Right Way?
We created Maple Meal Prep because we believe you shouldn’t have to choose between convenient, chef-made meals and food that actually supports your health.
By keeping seed oils out of everything we make, we’re able to deliver meals that taste like real home cooking — only better, because someone else did the work.
Ready to try a week of meals cooked without seed oils? ORDER HERE