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You'll receive 4 sessions with one instructor for $200.

Terms & Conditions

The Eat Smart Program agrees to:

  • Provide weekly meetings for the duration of 10 weeks to explain the habits and principles as well as answer questions as they arise. In the event that a class must be canceled, The Eat Smart Program will do its best to reschedule as close to that date as possible.
  • Provide twice daily texting for the purposes of reminding the client of their current habit and for holding the client accountable to the habits.
  • Provide daily emails with educational content focused on the topic of nutrition and physique change.
  • Provide weekly contact with the registered dietitian or Eat Smart practitioner.
  • Keep the client's cell phone number, credit or debit card number and email address as well as any other information regarding the client confidential.

The client agrees to:

  • Pay three payments of $127.00 or pay in full at the start of the program ($361). The three payments will be taken once upon signup, once 4 weeks into the program and then again 4 weeks later. The client shall pay this fee whether or not he/she completes the program.
  • Provide a cell number that is text capable to receive the daily reminders and accountability texts.
  • Provide a working email address to receive daily emails.
  • Keep in contact with the instructor. Your success means a lot to us and we want to help you succeed!
**If the client wishes to have a hard copy of the weekly lessons, he/she will be responsible for printing.

Terms & Conditions

The Eat Smart Program agrees to:

  • Provide weekly meetings for the duration of 10 weeks to explain the habits and principles as well as answer questions as they arise. In the event that a class must be canceled, The Eat Smart Program will do its best to reschedule as close to that date as possible.
  • Provide twice daily texting for the purposes of reminding the client of their current habit and for holding the client accountable to the habits.
  • Provide daily emails with educational content focused on the topic of nutrition and physique change.
  • Provide weekly contact with the registered dietitian or Eat Smart practitioner.
  • Keep the client's cell phone number, credit or debit card number and email address as well as any other information regarding the client confidential.

The client agrees to:

  • Pay three payments of $97.00 or pay in full at the start of the program ($271). The three payments will be taken once upon signup, once 4 weeks into the program and then again 4 weeks later. The client shall pay this fee whether or not he/she completes the program.
  • Provide a cell number that is text capable to receive the daily reminders and accountability texts.
  • Provide a working email address to receive daily emails.
  • Keep in contact with the instructor. Your success means a lot to us and we want to help you succeed!
**If the client wishes to have a hard copy of the weekly lessons, he/she will be responsible for printing.

Meal planning tips

Apr 05 2015

Does this sound familiar? You rush in the door at the end of your busy day, someone asks what’s for dinner and you open the refrigerator door. You stare into it hoping that an idea for a meal will pop out at you. Inevitably, though, you pick up the phone and order takeout, cringing when the person on the phone recognizes your voice and knows exactly what you are going to order.

This scenario happens to many people and is exactly the reason why takeout is so popular in this country. We are so rushed with everything else going on in our lives that we don’t think about eating until it’s too late.

If you wish to get out of this rut and start making healthy meals at home take heed in knowing that it is possible. It just takes some planning. Here are a few ideas to help you get started:

  • Turn a List into a Plan: Make a list of recipes you like. Look through your favorite cookbooks and create a list of the ones you and your family love, are healthy and are not too time-consuming. Post this list on your refrigerator. From this list, create a dinner schedule for the next Monday-Thursday. Shop at the store from this schedule and make sure you are stocked by Sunday.
  • Pre-Prep: On Sunday night look at the schedule and see what’s on the agenda for Monday. Pre-prep as much of the food as possible. Trim meats, chop vegetables, gather spices. The next night when you fly through the door you will be very close to a cooked meal with the prep already done. Then, after dinner either before you clean up or maybe later right before bedtime, prep Tuesday’s meal. Pre-prep may sound like a pain, but the payoff is huge. Once you get into the routine of pre-prepping it will be well worth it.
  • Pre-Cook: Another option is to pre-cook part of the meal the day before. Meats usually take the longest to cook in most meals. If you cook the meat beforehand, meal prep becomes a matter of cooking vegetables or whatever else goes with the meal. Some of our clients pre-cook large quantities of meat and store in small containers in the freezer. Other clients cook entire meals and freeze them. This is the best way to eliminate cooking hassles each night. However, it does require reserving large amounts of time before hand to cook the food. Different strategies work for different clients.

Hopefully these ideas give you a good ‘meal planning’ start. As with everything we teach, start small. Perhaps next week you will just plan Monday’s meal and wing the rest of the week. The next week add in Tuesday, and so on.