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Model Context Protocol (MCP) Tools for Groceries

We are entering an era where AI agents (Claude, OpenAI, local LLMs) do the legwork for us. Veloop is not just an app for end-users; it is the infrastructure of the future, built for LLMs (Large Language Models) through an open standard and the Model Context Protocol. Welcome to the ultimate AI shopping list, built for bots.

The Open Ecosystem

We believe you should own your own tools and data. As a zero-tracking meal planner, Veloop offers an MCP tool that allows your private AI agent to connect directly to your server. This allows your chosen language model to fetch your existing shopping list and write new ingredients from a weekly menu discussion – completely frictionlessly.

Connecting the MCP Server (For Developers and Power-Users)

Technical enthusiasts and B2B integrators can now utilize Veloop's API and MCP client architecture. Do you need "MCP tools for groceries" in your company, or for your home automation (Home Assistant)? Veloop MCP lets the AI build your next smart shopping list automatically from the fridge's smart home cameras, or your office Slack channel. Everything is end-to-end integrable.

Security and Zero-knowledge

How do you handle security when AI agents get access? By leaning heavily on "Privacy-first AI". API keys are stored locally or securely encrypted, and Veloop never sells, harvests, or leases out list context to underlying LLM providers for training. When Claude or GPT-4 makes calls via our Model Context Protocol connection, the transaction is isolated, anonymous, and 100% your own business.

Weekly Recommendation

Gochujang Honey Glazed Salmon with Coconut Rice

Make Week 20 unforgettable with an explosion of flavor! This Gochujang Honey Glazed Salmon perfectly balances sweet, spicy, and savory notes, served over fragrant coconut-lime rice. It is an exciting, restaurant-quality dinner that brings a vibrant twist to your everyday weeknight routine.

Cook
35 min
Servings
4

Ingredients

  • Salmon fillets4 pcs
  • Gochujang paste2 tbsp
  • Honey2 tbsp
  • Soy sauce1 tbsp
  • Sesame oil1 tbsp
  • Garlic cloves3 pcs
  • Jasmine rice2 cups
  • Coconut milk400 ml
  • Lime1 pc
  • Baby Bok Choy4 pcs

Instructions

1

Rinse the jasmine rice until the water runs clear. In a medium pot, combine the rice, coconut milk, a pinch of salt, and 1/2 cup of water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes.

2

In a small bowl, whisk together the gochujang paste, honey, soy sauce, sesame oil, and minced garlic until perfectly smooth and well combined.

3

Place the salmon fillets on a baking sheet lined with parchment paper. Brush the gochujang-honey glaze generously over each fillet, ensuring they are fully coated on top.

4

Bake in a preheated oven at 200°C (400°F) for 12-15 minutes, or until the salmon is cooked through and the glaze is bubbly and beautifully caramelized.

5

While the salmon bakes, cut the baby bok choy in half lengthwise. Sear them face down in a hot skillet with a little oil for 3-4 minutes until beautifully charred and tender-crisp.

6

Fluff the coconut rice with a fork and stir in fresh lime zest and the juice of half the lime. Serve the glazed salmon over the rice alongside the charred bok choy.

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