SPRING
IS ALMOST HERE.
CLICK BELOW TO GET ON THE WAITLIST.
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Enter your name and e-mail below to get on the waitlist for Cook the Seasons: SPRING ... then buckle your seat belt, because the way you shop, the way you cook, the way you think about your meals is about to change.
I can't stand spamming and will never do it to you.
( THERE'S NO COST FOR GETTING ON THE WAITLIST AND
NO OBLIGATION TO BUY ... THIS JUST LET'S ME KNOW WHERE
TO REACH YOU WHEN COOK THE SEASONS GOES ON SALE.
I'LL SEND FULL DETAILS AND PRICING THEN. )
SUMMER SUCCESS STORIES
We had green beans and marinated tomatoes (red and yellow!) on our plate tonight with chicken paillards and corn with lime butter. My youngest said, "why can't we always eat like this and not fast food?" Out of the mouths of (teenage) babes!
Melanie R.
My two year-old -- who has only wanted to eat cheese the last three days -- is inhaling sauteed wheat berries right now. Yayayayaaaa!!!
Jennifer F.
Tonight is garbage night and I don't have anything to throw out! Everything I bought this past weekend I have cooked and eaten!
Linda H.
The family is fighting over leftovers!! LOL!! The kids (5, 7 and grown up kiddo) are arguing over who gets to eat the leftover fish and lamb chops. Love that this food is so delicious. So simple, but incredibly flavorful!!
Michelle B.
First time making red pepper confit tonight and it was another hit with the family (even picky teenagers)!!
Karen W.
First day using the program and it's already saving me from having to throw stuff out. AND the recipes were delicious. It's a winner!!
Joan C.
This has definitely changed the way I shop and eat. I'm putting more veggies on our plates. The shift from Meat > Carb > Veg, to Veg > Veg > Protein is happening! Thank you for teaching me how to cook! Now when I go to the farmer's market and buy all these delicious veggies I actually know what to do with them!
Melissa M.
Lia, it's true what they say, the teacher will appear when the student is ready. Thanks for helping me see what I can do for (and with) my family!
Melanie R.
All the FB posts are so encouraging with great tips. The camaraderie is worth the price of admission itself.
Anne W.
YOU'RE ALMOST THERE ...
Enter your name and e-mail below to get on the waitlist for Cook the Seasons: SPRING ... then buckle your seat belt, because the way you shop, the way you cook, the way you think about your meals is about to change.
I can't stand spamming and will never do it to you.
How amazing would it be to open your refrigerator on Monday morning and see a week’s worth of healthy, nourishing meals?
- You’d feel like you were coming home at night to relax…not like you were starting work all over again.
- You’d know that a home-cooked meal could be on the table faster than pizza delivery.
- You’d be able to look forward to indulgent, seasonal dishes every night of the week – not just on the weekends.
You start every week with good intentions (and a crisper drawer full of kale), but in reality you just can’t fit healthy, seasonal cooking in on busy weeknights.
Because when it comes time to turn your refrigerator full of raw ingredients into full-fledged meals, you get home later than planned and you’re starving, and you just don’t have the energy to tackle all those veggies.
So you heat up a pizza, or call for takeout ... and when Saturday rolls around again, you can’t help but feel guilty as you toss the wilted kale and slimy cukes into the trash (you’re not alone … the average American throws out a third of the food they buy, which adds up to literally hundreds of dollars a month) before heading out to the farmers’ market to start the cycle all over again!
I get it. And I can help.
I'm Lia Huber, founder of the NOURISH Evolution and creator of Cook the Seasons, and I'm about to become the best thing in your kitchen since sliced whole grain bread. You can trust you'll love my recipes because you already do. I've been writing for magazines that are probably on your coffee table now--like Cooking Light, Eating Well and Health--for over 15 years. So it's like we already know each other. But here's why you really want me in your kitchen.
My new program, Cook the Seasons, is a revolutionary approach to meal planning for busy people who want a healthier, simpler and downright tastier way to eat.
YOU'RE ALMOST THERE ...
Enter your name and e-mail below to get on the waitlist for Cook the Seasons: SPRING ... then buckle your seat belt, because the way you shop, the way you cook, the way you think about your meals is about to change.
I can't stand spamming and will never do it to you.
HERE'S THE CONCEPT BEHIND COOK THE SEASONS
CORE VEG RECIPES
Choose scrumptious “core” recipes made from peak-of-the-season summer veggies and fruits.
MIX AND MATCH
Then round them out with other core whole grain, fish, poultry and meat recipes--like mix and match.
REINVENTION RECIPES
Next, re-purpose those core recipes for easy, done-for-you meals throughout the week.
I call these re-purposed dishes “reinvention” recipes because while they may use what you’ve already got in the fridge, they’re a far cry from uninspiring leftovers.
I’ve put, literally, hundreds of hours into thinking all of this through so that you don’t have to.
Unlike other menu planning services, Cook the Seasons doesn’t present you with an all-or-nothing proposition (What if you don’t like shrimp? What if you’re going out on Thursday night? What if your spouse is lactose-intolerant?). Nor does it pile unrelated recipe upon unrelated recipe, which just leads to exhaustion, burnout, and a fridge full of spoiled leftovers.
Cook the Seasons is flexible. You choose. Build the week around your schedule, and build your meals around your tastes – each recipe has icons to indicate whether it’s gluten free, vegan, paleo-friendly or dairy free. I’ve even marked the ones that’ll freeze well or make great leftovers for lunch.
How amazing would it be to eat everything you make and use everything you buy?
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Enter your name and e-mail below to get on the waitlist for Cook the Seasons: SPRING ... then buckle your seat belt, because the way you shop, the way you cook, the way you think about your meals is about to change.
I can't stand spamming and will never do it to you.
With Cook the Seasons, you'll:
- Develop an entirely new habit for meal planning that’ll solve the age-old “what’s for dinner?” panic for good
- Broaden your repertoire of veg-based recipes (you’ll never get bored with zucchini again…I promise!)
- Learn how to strategically buy what you need, and use what you buy
- Be one of those people who can literally get a fresh, tasty, wholesome meal on the table in 20 minutes flat
- Feel great about knowing everything you’re putting on your plate (and on your kids’ plates) is nourishing, unprocessed and real
Cook the Seasons is the easiest way to keep your best intentions … even on the days when life gets in the way
YOU'RE ALMOST THERE ...
Enter your name and e-mail below to get on the waitlist for Cook the Seasons: SPRING ... then buckle your seat belt, because the way you shop, the way you cook, the way you think about your meals is about to change.
I can't stand spamming and will never do it to you.
COOK THE SEASONS IS PERFECT FOR YOU IF:
You want to eat healthy, wholesome, unprocessed foods
You’re looking for an ingenious way to cut down the amount of time and energy you spend in the kitchen
You’re stuck in a bit of a food rut – Tuesday, tacos. Wednesday, pasta. Always.
You’re disturbed by the fact the pizza delivery boy now knows you by name
You lead a super-busy life and need a viable shortcut to eating healthfully that doesn’t involve convenience foods or the weekly expense of a meal delivery service
You’re tired of feeling like you’re walking in the door to another job at 5:00
You’re feeling pretty guilty about the amount of food you throw out every week
You’re committed to spending 90-minutes at the start of each week to set you and your refrigerator up for success (trust me, this is key)
Are you ready to indulge in scrumptious seasonal meals, save time and money, and feel better about what you’re eating than you ever have before?
YOU'RE ALMOST THERE ...
Enter your name and e-mail below to get on the waitlist for Cook the Seasons: SPRING ... then buckle your seat belt, because the way you shop, the way you cook, the way you think about your meals is about to change.
I can't stand spamming and will never do it to you.
PRAISE FOR LIA + NOURISH Evolution
"Lia’s cooking principles are what I always strive for when I prepare meals: maximum flavor, using a fast and versatile recipe for seasonal vegetables and fresh herbs. Lia has a very balanced approach to nutrition and gets inspiration from the best cuisines worldwide. Although I have been preparing food for more than thirty years, NOURISH Evolution has transformed the way I cook, making it more efficient and enjoyable. Thanks to her approach, I now easily incorporates more vegetables and fruits, with visible effects on my health, well-being and energy levels. Plus, I have been getting more compliments on my cooking than ever!”
Alina
“NOURISH Evolution has taught me how easy (and important) it is to eat clean and green. Recipes are uncomplicated, creative, full of flavor with high nutritional value. I love how she incorporates seasonal produce into the meal plans.”
Trisha
“I have been cooking NOURISH recipes for four years, and they work, every single time. My whole family loves NOURISH, even my four and six year olds. I love being introduced to new foods, learning how to cook seasonal foods, and learning how to plan my weeks so I'm efficient in the kitchen. I love NOURISH Evolution, the work they do is amazing, and we get the benefits of super tasty, heathy meals. And through the process I'm becoming a much better and more inspired cook!”
Kate
“Lia especially inspires me because she has fibromyalgia just like me -- and I LOVE that she has beaten it with healthy, nourishing food. I really like the way Lia introduces us to new, fresh ingredients and takes away the fear of cooking with them. The NOURISH Evolution has helped me see just how important the food we put in our bodies is, and that learning to cook and eat in a better way is a process: it's ok to fall occasionally as long as I get back up, dust myself off, and get back on the healthy horse!”
Heather
Deborah“Lia’s recipes have become many of our family favorites and they always work the first time - no tweaking or refining needed. Now, with the addition of Cook the Seasons, I eagerly anticipate trips to the farmers’ market and picking up my CSA share as I know there will always be a NOURISH recipe that matches what is in my basket.”
Saving time and money has never tasted so good.
YOU'RE ALMOST THERE ...
Enter your name and e-mail below to get on the waitlist for Cook the Seasons: SPRING ... then buckle your seat belt, because the way you shop, the way you cook, the way you think about your meals is about to change.
I can't stand spamming and will never do it to you.
ABOUT LIA AND THE NOURISH EVOLUTION
I created Cook the Seasons specifically to help you move forward on your NOURISH Evolution. So what, I can hear you asking, is a NOURISH Evolution? It’s a five-stage journey we all take as we make the shift from processed foods to real foods.
BLISSFULLY BLIND PRAIRIE
Blissfully Blind Prairie is where everyone begins, eating whatever is in the path of least resistance and having no desire to change.
PINNACLES OF SHOULD-ANGST
This is the stage where you glimpse the consequences of staying in Blissfully Blind Prairie. There is desire to change, but not much will, and not much know-how.
THE HUMP
The Hump is the "something" that moves you out of the Pinnacles of Should-Angst and towards real change. Often, though not always, it's a "life event."
PEAKS AND VALLEYS OF PRACTICE
This is the process of developing new habits through trial and error when making the shift from processed to real food.
THE LAND OF NOURISH
You know you’re there when your default is cooking—and thoroughly enjoying—real food…within the demands and challenges of real life.
While I might live in the Land of Nourish now, that hasn’t always been the case. I spent many a year in my teens and early twenties stumbling around in the Blissfully Blind Prairie eating pretty much anything I fancied. Later, as a food writer and recipe developer I probably knew more than most about what I shouldn’t have been eating, which made my time in The Pinnacles of Shouldangst all the more difficult to swallow.
But it wasn’t until I reached The Hump that I knew I needed to make a massive change.
Everyone’s Hump is different but mine came in my mid-twenties when, out of nowhere, I started experiencing unbearable aches and pains that kept me up all night and severely impacted my mobility.
After several trips to the doctor’s office and numerous blood tests I was diagnosed with Lupus and told in no uncertain terms that I would need to significantly change the way I ate. There I was, a professional food writer and recipe developer for a major “healthy” food magazine being told I needed to eat more healthfully.
The good news is, that diagnosis turned the way I ate upside down forever.
I got to work researching the healthiest possible way to eat which I knew as a life-long vegetable shirker, was almost certainly going to be hard to stomach.
And as I dug deeper into the many long-term health studies that were being published right around that time and began researching the diets of the healthiest cultures around the world, I reached a not-so-earth-shattering discovery:
I should eat more vegetables, a handful or two of whole grains and round out my meals with attentively-sourced fish, meat and poultry.
After making my discovery, I dove in headfirst and set up camp in The Peaks and Valleys of Practice. Pretty soon I was cooking and eating vegetables I’d never even heard of, and was surprised to realize vegetables I’d always disliked intensely tasted so freaking amazing when they were eaten in season (spongy tasteless tomato in January anyone? Thought not.) and given a little TLC.
Several years on and I now live in The Land of NOURISH, where cooking from scratch and eating with the seasons has truly become my default. And as a result, I'm calmer yet have more energy, I weigh 15 pounds less and never feel like I'm on a diet ... I'm healthy and get more pleasure from eating than I ever did before. I know this is a place a lot of people aspire to get to but struggle to reach, which is exactly why I created Cook the Seasons.
Whether you're in the Pinnacles of Should-Angst looking to make a shift away from processed food, or in the Peaks and Valleys of Practice craving new flavors, Cook the Seasons will make a radical difference. I hope to see you in there!
YOU'RE ALMOST THERE ...
Enter your name and e-mail below to get on the waitlist for Cook the Seasons: SPRING ... then buckle your seat belt, because the way you shop, the way you cook, the way you think about your meals is about to change.
I can't stand spamming and will never do it to you.