Want to eat healthy but don't know where to start? From April 5th through May 2nd, take the 28-Day Challenge and adopt a plant-strong, whole food, nutrient dense way of eating! A change like this can be, well, challenging. Join others and our Healthy Eating Specialist Jen, as she helps you along the way to your heart-healthy, mind-healthy, body-healthy, and taste-bud-tempting, plant-strong lifestyle. Jen is registered dietician with her Master's in Nutrition Sciences from Bastyr University.
For only $40, you will receive an example four week meal plan, daily emails and a starter kit to help you stick to your healthy eating goal and achieve success. Each kit contains delicious food samples from local vendors, recipes, literature, handouts, and food journals. Each week, participants will attend weekly classes and check-ins with our Healthy Eating Specialist to help guide the way and provide an opportunity to participate in hands-on cooking and talk with others taking the challenge. To kick things off, we will meet on April 4th for an orientation class. This class is mandatory to check in as a participant of the challenge. For every other class and check-in you attend, you will be entered into a drawing for the grand prize of a Health Starts Here pantry makeover. Registration for the 28-Day Challenge is $40 and is required by April 1st. Space is limited; first come, first serve. Email Jennifer.Buchanan AT wholefoods DOT com for further questions. Please stop by or call Customer Service at (206) 985-1500 to register.
28-Day Challenge Events
April 4th 6:00-7:00pm in the Eat Well Kitchen
Orientation: Overview of the 28-Day Challenge
Introduction to the 28-Day Challenge, Health Starts Here, batch cooking 101, and ingredient alternatives
April 6th 10:00am in the Eat Well Kitchen
Week 1 check-in: Store tour and hands-on cooking without oils
April 11th 6:00-7:00pm in the Eat Well Kitchen
Plant-strong: Reconfiguring your plate
Discuss the importance of healthy eating with an emphasis on re-configuring your plate to increase your plant intake, antioxidants and phytochemicals, choosing/storing produce, and options for plant-based protein
April 18th 6:00-7:00pm in the Eat Well Kitchen
Healthy Fats: How and why to avoid dairy and cooking oils
Discuss how and why to get your fats from whole sources, healthy vs. unhealthy fats, why to minimize oils and processed fats, Jeff Novick video clip, and demonstrate quick healthy snacks
April 20th 10:00am in the Eat Well Kitchen
Week 3 check-in: Hands-on cooking
April 24th 6:00-7:00pm in the Eat Well Kitchen
Nutrient Dense: Alternatives to sugar
Review nutrient density vs. calorie density, alternatives to processed sugars, and demonstrate quick healthy desserts
April 27th 10:00am in the Eat Well Kitchen
Week 4 check-in: Activity with spices and hands-on cooking
May 2nd 6:00-8:00pm in the Eat Well Kitchen
Celebration dinner: Show off your skills!