Are you ready to up your game on your meals? To finally set aside the crutches of takeout, pasta, and meat & carbs and get more vegetables on the plate that are so good you'll be dying to eat them?

You know that a plate full of seasonal vegetables, whole grains and well-thought proteins changes everything. You feel more alive, more connected, and like all is right with the world.

So why is it so hard to do?

Maybe it’s because veggies still fall under the “boring” column for you. Or maybe you’ve got little ones--or big ones--who make that ‘ew’ face when they see color on the plate. Probably it’s because you just don’t have time to deal with all that prep. (You tried that meal planning service once, remember? And it just made you feel more overwhelmed.)

Well let me put your mind at ease. It’s not just you. Most people tend to look at cooking as a pass/fail proposition. They’ll try a plan or a recipe and if it doesn’t work, they throw in the towel.

But that’s not how it works.

Think about if you were to learn Spanish, or violin. Would you try it once and call yourself (or the teacher or the method) a failure if you weren’t fluent or a virtuoso after the first week? No. You’d practice, and learn, and progress, until speaking Spanish or drawing a bow across your violin’s strings felt like second nature.

You just need to find the guide to get you there -- to that place where you’re effortlessly planning, cooking and enjoying simple, nourishing veg-centric meals that everyone loves.

And I've been where you are. I've even named where you are -- the Peaks and Valleys of Practice. It's when we're stuck between knowing how we want to eat and actually making it a reality.

For years, I struggled with my health and my weight, going from diet to diet. Yet even after deep research into what to eat, I still struggled with how.

I knew what I wanted on my plate, I just wasn't comfortable enough with how to cook it to make it happen without a big production. I desperately wanted someone to come along and say,

"Here's how to make veggies and whole grains taste great, while cutting down on meat and pasta, without it taking all day."

But I had to figure it out on my own. The good news is, now you don't have to. I found that when you start with a fridge full of component parts--what I call "Core" Recipes--for delicious, nourishing meals, the odds of getting through the week the way you want to go way up.

Are you tired of falling into the same rut? Are you worried about how what you're eating will affect your health? Are you fed up with programs that are too much work (or that don't work)?

Have you ever considered how much not eating the way you want is costing you?

If you're ready to have nourishing meals be your "new normal," Cook the Seasons is for you, and we've got two subscriptions to choose from. Request an invite to get started.

Imagine how good it will feel to end a week feeling deeply satiated and like you did right by yourself and your family, with no extra food to throw away. Imagine how you'll feel a month from now when you come home on a Wednesday, open the fridge, and see the makings of a nourishing dinner just minutes away.

Just take a moment and think about the food you’ve thrown away this week. According to the United States Department of Agriculture, an average family of 4 in the U.S. throws out 30% of the groceries they buy every single week and spends an average of $223 per week.  So by using Cook the Seasons you could easily recoup your investment in one (absolutely delicious) week.