Last 3 days. Last 3 spots.
My Founder's Circle for The Vegetarian Reset Lab is closing
A quick update and last call for The Vegetarian Reset Lab presale at 50% off.
If you’ve already signed up, Welcome.💚 I’m beyond excited to do this with you! You should have received an email from firstname.lastname@example.org with next steps.
If you’ve decided that this course is not for you, for any reason, feel free to stop reading. We will be back to regular programming on Friday with a very Christmassy recipe.
If you were intrigued by the course idea and perhaps a teeny bit on the fence, read on.
I’ve got 3 spots remaining in my Founder’s Circle for The Vegetarian Reset Lab. You’ll need to sign up by Nov 30 in order to get the course for 50% off, in exchange for your feedback on course materials over the next couple of months. This is intentionally a small-group, limited-time offer. Once the offer expires on Nov 30, you will be directed to join a waitlist for the course to officially open enrollment in January for the full price of $297 (still worth it!). We launch in February, which is when everyone will access the course materials at the same time. The course will be online and self paced, with a facility for Q&A with me.
By the end of this program, you will have
A thorough understanding of how to equip your kitchen and pantry. Diverse sources of vegetarian protein, seasonal vegetables, whole grains, gluten-free swaps and cooking oils - we will go over these often confusing choices, learn how to read labels and choose ingredients that love you back.
Mastered culinary techniques that put flavor center-stage, while putting protein and vegetables at the center of your plate. Learn how to make hearty and filling soups, blood-sugar friendly smoothies, work with plant-based protein like a pro, make gluten-free breads and desserts from scratch and much more.
Set your meals up for success. No more guesswork - learn how to balance any meal by adding enough protein and vegetables, and a serving of starch that is right for you. Construct the perfect plate that leaves you satiated by incorporating the 6 tastes in Ayurveda.
Mastered meal-planning strategies that make weeknights simple and weekends special - Batch prep vegetables using my seasonal produce calendar, spend an hour on the weekend strategically building the base for meals later in the week and reinvent meals with completely different flavor profiles.
But most importantly, The Vegetarian Reset Lab will give you the confidence and clarity you need to finally stay consistent, see the results you want and build the vibrant life you’ve always aspired to, without spending all your time in the kitchen and getting frustrated by the scale.
Enroll in The Vegetarian Reset Lab today.
Not sure? Let me counter some common objections.
It’s a cool idea, but I just don’t have the time. Do you have time to watch an episode of Emily in Paris? That’s roughly how long each module will take you (there are 4 modules). Or save it all up and binge watch the whole thing in as much time as a movie. Transcripts and audio files will be available for download as well, along with PDF resources. Now, of course, you still have to apply the concepts that you learn and cook, or meal plan. But you still have to cook anyway, right? You’ll just be doing so more efficiently, with plenty of extra tricks and recipes up your sleeve.
It’s too expensive. Let me add up the value here. Taking just the bonuses:
30+ recipes and a 30-day meal plan ($150 value),
A year’s worth of Weeknight Simple (another 52 recipes - $50 value),
And an FAQ video with a nutritionist ($150 value - think of it as a generic consult, which usually costs more).
That’s $350 of value even without counting the core course materials, which I will undoubtedly enhance, based on what YOU ask for! At half the price of the course, $148.50, this is a sweet deal by most standards. That being said, I completely understand if it just wont work for you at this time. I will be offering a payment plan when the course opens for enrollment at full price and I hope it will be more accessible then.
It’s the holiday season. I’m not ready to think about eating healthy. Think ahead to January, when you’ve had a whole month of festivities. When you’re looking to take action, any action, to prove to yourself that you’re going to focus on eating healthy consistently this year. Let this be your action. And let me be your guide. Come January, you can be secure in the knowledge that you’ve already invested in a life skill. Not an unrealistic resolution, or a crash-diet. You’re going to take intentional, strategic action that will empower you for life. And the best part? You can sit back and watch a cooking show, then get a plan with all the steps laid out for you.
This newsletter is my safe space. I hate being salesy here. But I truly don’t want anyone that has been on this journey with me for a while to miss out on this offer and VIP experience. Come January, I don’t plan to offer discounts on the course because I truly believe it will be worth this value, and more. That’s why I’m taking the risk of annoying a few people by reiterating the value in this email.
If you’re even on the fence, I want to congratulate you for getting there. In my experience so far, I’ve realized that nobody wants to change the way they eat. It’s just really hard to change something that we grew up or spent most of our adult life doing. It’s hard to change the meal that nourishes our soul at the end of a tough day. I felt that way too, until I realized how good it could be on the other side. That I could still feel nourished when I made a few tweaks - take for example, this colorful Thanksgiving meal that had over 20 different plants and plenty of protein as opposed to a sea of beige.
So, my friend - if you’re even thinking about doing this, know that you’ve come a lot further than most people do. You want to not just ‘manage’, but thrive, lead your most vibrant life. And you should celebrate that.
If you’re ready to take the next step with me right there to support you, join my Founder’s Circle today.
P.S. See you on Friday with a very Christmassy recipe that got completely demolished at my Thanksgiving table! XOXO.