A Dietitian’s 2,000 Calorie Meal Plan for Healthy Living

Planning your meals doesn’t have to be a headache, even when life gets busy and you don’t want to think about what to eat. 

Whether you’re focused on maintaining a healthy weight, gaining strength, or just eating more balanced meals, having a straightforward meal plan to follow can be a game-changer. 

If you’re aiming for around 2,000 calories a day, this meal plan gives you simple, satisfying recipes complete with calorie and macro breakdowns, so you know exactly what you’re getting. Plus, we added ways to lighten up some of the higher-calorie meals if your goals are a little lower. 

And if you want extra support, read on to the end to see how a Registered Dietitian can help you reach your goals even faster with a personalized approach.

How to Use This 2,000 Calorie Meal Plan

This is a flexible 2,000-calorie guideline, so you can swap meals or adjust portions depending on your needs. While each day can be different, a good guideline to go by for a 2,000-calorie diet might be:

• Breakfast: 400-550 calories
• Morning snack: 200 calories
• Lunch: 500-600 calories
• Afternoon snack: 200 calories
• Dinner: 600-650 calories 

Remember that while 2,000-calorie diets are considered the average, it’s important to tailor your intake to your needs. 

Many people don’t require 2,000 calories, while others require much more.

Day 1

Breakfast: Baked Avocado Egg Cups

Servings: 1

Ingredients:

• 1 large avocado (ripe but still firm) 
• 2 eggs (small or medium is best)
• Salt and pepper 
• Optional: Red pepper flakes, chopped fresh parsley, or chopped fresh chives.

Directions: 

1. Preheat the oven to 450 degrees F. 
2. Line a baking dish with foil or parchment paper. (Tip: A smaller baking dish is easier, as the avocado halves can rest against the sides.) 
3. Cut the avocado in half lengthwise, remove the pit, and scoop out a little bit of flesh. 
4. Sprinkle each avocado half with salt and pepper. (Optional: Add red pepper flakes.)
5. Carefully crack an egg into a small bowl. 
6. Gently slide the egg yolk and as much of the egg white that fits into the avocado hole. 
7. Repeat with the second egg and avocado half. 
8. Bake until the egg whites are fully set, about 15 minutes. 
9. Optional: Top with red pepper flakes, fresh parsley, or fresh chives. 

Per serving: 

Calories: 480

Fat: 40g

Carbs: 6g

Protein: 16g

Morning Snack: Greek Yogurt, Fruit, and Nuts 

• 3/4 cup plain 2% Greek yogurt
• 1/4 cup blueberries
• 1 tbsp chopped walnuts or almonds
• 1 tsp honey 

Calories: 205

Fat: 9g

Carbs: 17g

Protein: 11g

Lunch: Chicken Cobb Salad

Servings: 1 

Ingredients:

• 2 cups fresh butter lettuce, roughly chopped or torn
• 1 cup cherry tomatoes, sliced in half
• ¼ cup red onion, sliced
• 4-6 oz cooked chicken, diced (pre-grilled or cook your own)
• 1 hard-boiled egg, sliced and sprinkled with salt and pepper 
• 2 slices cooked bacon, crumbled
• ½ of an avocado, sliced 
• 2 Tbsp avocado oil-based ranch dressing (like Primal Kitchen or Chosen Foods)

Directions: 

1. Mix all ingredients in a large bowl. 

Per Serving: (depending on the amount of chicken and bacon used)

Calories: 600-625

Total Carbs: 14-20g

Protein: 40-55g

Fat: 42-50g

Want to lighten this meal? Swap bacon for turkey bacon or just use 1 slice. 

Afternoon Snack: Banana and Nut Butter

• 1 small banana
• 1 Tbsp peanut butter or almond butter

Calories: 185

Fat: 8g

Carbs: 26g

Protein: 5g

Dinner: Zucchini Noodles and Meat Sauce 

Servings: 4

Ingredients:

• 1 lb grass-fed ground beef (15% fat)
• 3 medium zucchinis
• ½ Tbsp olive or avocado oil 
• 1 jar (24 oz) of low-sugar marinara sauce 
• 1 small yellow onion, finely diced 
• 1 red bell pepper, diced 
• 1 tsp salt
• ½ tsp black pepper
• 1 tsp garlic powder 
• ½ cup parmesan cheese, grated, for topping

Directions: 

1. In a large pan, heat olive oil over medium-high heat. 
2. Add the ground beef, cook it, and break it apart until it is mostly browned. 
3. Add the onion and bell pepper, cooking until softened and the meat is fully browned.
4. Turn the heat to low, add the marinara sauce and seasonings, and simmer for about 20 minutes.
5. Meanwhile, make the zucchini noodles using a spiralizer. 
6. Divide the zoodles between 4 plates. (Optional: heat them up first in the microwave for 45 seconds or in a lightly oiled pan on medium for 2-3 minutes.)
7. Top each zoodle plate with the meat sauce and grated Parmesan cheese. 

Per serving: 

Calories: 550

Fat: 35g

Carbs: 16g

Protein: 34g

Day 1 Total: 2,020-2,045 calories

Day 2

Breakfast: Butternut Squash Hash and Eggs 

Servings: 1

Ingredients:

• 1 Tbsp olive oil
• 2 cups butternut squash, cut into small cubes
• 1 yellow onion, diced
• 3 eggs 
• ¼ tsp salt
• ¼ tsp black pepper
• 1 Tbsp chopped thyme

Directions: 

1. Heat oil in a skillet over medium heat. 
2. Add the butternut squash and cook for 5-7 minutes.
3. Add the onion and cook until translucent, about 5 minutes. 
4. Add the salt, pepper, and thyme.
5. Turn the heat down to low and create 4 small wells in the hash for the eggs.
6. Carefully crack one egg into each well, cover the pan, and cook until egg whites are fully set (may take up to 10-15 minutes).

Per Serving:

Calories: 460

Carbs: 34g

Protein: 21g

Fat: 29g

Morning Snack

• 1 hard-boiled egg
• 1 healthy meat stick (like CHOMPS) 
• 1 clementine orange 

Calories: 205

Fat: 12g
Carbs: 9g

Protein: 17g

Lunch: Open-Faced Tuna Melt 

Servings: 1

Ingredients:

• 2 slices of sourdough bread 
• 2 slices of cheese (like provolone, cheddar, or white cheddar)
• 1, 5-oz can of tuna 
• 1 Tbsp avocado oil-based mayonnaise (Primal Kitchen or Chosen Foods)
• 2 tsp Dijon mustard
• 2 Tbsp pickles, chopped
• 2 Tbsp red onion, diced
• Pinch of salt and pepper, to taste

Directions: 

1. Toast the bread, stopping a couple of minutes before it reaches your desired toastiness. Remove from the toaster. 
2. In a small bowl, mix the tuna, mayonnaise, mustard, pickles, red onion, salt, and pepper. Taste for seasonings and add more if desired.
3. Split the tuna mixture onto each slice of bread, topping with a slice of cheese. 
4. Add the tuna sandwiches back into the toaster oven, toasting until the cheese is melted. 

Per serving: 

Calories: 760

Fat: 34g

Carbs: 56g

Protein: 48g

Want to lighten this meal? Use one slice of bread instead of two, use more mustard and less mayo, swap sourdough for a whole-grain thin bread, or use thin-sliced cheese to reduce fat and calories. 

Afternoon Snack

• 2 brown rice cakes
• ½ of an avocado (mashed)
• Sprinkle of chili flakes
• 1 tsp hot honey

Calories: 215

Fat: 11g
Carbs: 27g

Protein: 3g

Dinner: Veggie-Loaded Chickpea Spaghetti 

Servings: 4

Ingredients:

• 1 box chickpea spaghetti (like Banza)
• 2 zucchinis, sliced into thin coins
• 1 medium yellow onion, diced
• 1 red bell pepper, diced
• 1 Tbsp olive oil
• 1, 24-oz jar of marinara sauce 
• 1 cup of Parmesan cheese, grated
• 1 tsp salt
• ½ tsp black pepper 
• 1 tsp dried oregano
• ¼ tsp crushed red pepper flakes (Optional)

Directions:

1. Boil a large pot of water for pasta.
2. Heat the olive oil over medium-high heat in a large skillet and add the vegetables, stirring occasionally, cooking for about 10 minutes. 
3. Meanwhile, cook the pasta according to the package instructions. 
4. Once pasta is cooked, drain it and add it to the pan with cooked veggies. 
5. Add the pasta sauce and spices and mix well.
6. Add most of the Parmesan cheese, reserving some to top each bowl with.

Per serving: 

Calories: 400

Fat: 15g

Carbs: 36g

Protein: 26g

Day 2 total: 2,010 calories

Day 3

Breakfast: Coconut Greens Smoothie 

Servings: 1

Ingredients:

• ½ of a can of coconut milk (about 7 oz)
• 2 cups fresh baby spinach or kale 
• ½ cup diced raw zucchini or cucumber
• 1 serving vanilla protein powder (like Primal Kitchen, Garden of Life, or Ancient Nutrition)
• 2 Tbsp shredded coconut 
• ¼ cup strawberries
• ½ cup of ice 

Directions: 

1. Blend all ingredients well in a high-powered blender until smooth.

Calories: 540

Carbs: 20g

Protein: 23g

Fat: 36g

Morning Snack

• 2 hard-boiled eggs (with salt and pepper if desired)
• 2 small tangerines or clementines

Calories: 210

Carbs: 19g

Protein: 13g

Fat: 10g

Lunch: Easy Turkey Cheese Roll-Ups 

Servings: 1

Ingredients:

• 6 slices organic nitrite-free deli turkey (like Applegate)
• 6 slices of thinly sliced cheese of your choice 
• Optional: Mustard or pickles 

Directions: 

1. Layer one slice of cheese with one slice of turkey and gently roll them together.
2. Optional: dip in mustard or add pickle slices inside. 

Calories: 420

Carbs: 1g

Protein: 51g

Fat: 23g 

Afternoon Snack

• About 1 cup of assorted cut-up veggies (carrot sticks, bell peppers, cucumbers, etc.) 
• 4 tbsp hummus

Calories: ~200

Carbs: 18-20g

Protein: 5-6g

Fat: 10-12g 

Dinner: Asian-Inspired Steak Salad 

Servings: 2

Ingredients:

• 1 bag (6 oz) of prewashed salad greens, like spring mix, arugula, or mixed baby greens
• ½ lb of flank steak, cooked and cut into strips 
• 1 red bell pepper, sliced into thin strips
• ¼ cup of red onion, thinly sliced
• 1 small cucumber, thinly sliced into coins 
• 1 large carrot, grated or chopped into matchsticks
• 1 avocado, diced 
• 1 Tbsp sesame seeds 
• Dressing:
• ⅛ cup soy sauce
• 2 tsp sesame oil
• 1 Tbsp rice vinegar
• 1 Tbsp olive oil
• 1 tsp fresh ginger, minced
• 1 tsp fresh garlic, minced or pressed 
• 1 Tbsp honey

Directions: 

1. To make dressing, add all ingredients to a blender or food processor and blend until smooth. You can also add it to a mason jar and shake vigorously.
2. For salad, assemble all ingredients and top with dressing and sesame seeds. 

Per Serving:

Calories: 630

Carbs: 39g

Protein: 38g

Fat: 37g

Day 3 Total: 2,000 calories

Day 4

Breakfast: Avocado Toast with Dill and Feta

Servings: 1

Ingredients:

• 1 large slice of sourdough bread 
• 1 small avocado or ½ of a large avocado
• 4-6 cherry tomatoes, halved
• 2 thin slices of red onion
• 2 Tbsp feta cheese 
• 1 Tbsp fresh dill, chopped 

Directions: 

1. Toast the bread and mash avocado into it (or add sliced avocado). 
2. Add halved cherry tomatoes, red onion, and feta.
3. Garnish with chopped dill and serve.  

Nutrition Facts: (Per serving)

Calories: 375

Fat: 25g

Carbs: 31g

Protein: 9g

Morning Snack

• ⅛ cup mixed nuts
• 1 small apple

Calories: 185

Fat: 7g

Carbs: 21g

Protein: 4g

Lunch: Easy Rotisserie Chicken and Greens

Servings: 1

Ingredients:

• Rotisserie chicken 
• 2 cups mixed greens (spring mix, baby spinach, or arugula)
• 1 small avocado, sliced or diced
• ¼ cup goat cheese 
• 2 Tbsp balsamic vinaigrette 

Directions: 

1. Remove rotisserie chicken from bones, approximately 5 oz. 
2. Mix remaining ingredients in a large salad bowl; add chicken or eat separately. 

(Per 5 oz of rotisserie chicken): 

Calories: 715

Carbs: 16g

Protein: 47g

Fat: 45g

Want to lighten this meal? Swap goat cheese for a sprinkle of feta, choose white meat chicken, or use a bit less vinaigrette to reduce the fat.

Afternoon Snack

• 1 cup of cooked edamame (about ⅔ cup when shelled) with salt or a dash of soy sauce 

Calories: 130-150

Carbs: 12g

Protein: 11g

Fat: 6g

Dinner: Curried Lentil and Sweet Potato Bowl (Recipe #21)

Servings: 4

Ingredients:

• 1 Tbsp olive oil
• 1 large (or 2 small) sweet potatoes, diced into cubes
• 1 large yellow onion, diced
• 2 cloves of garlic, minced 
• 1 Tbsp curry powder
• 4 cups vegetable broth 
• 1 can of cooked lentils (or ½ cup of dried lentils, rinsed)
• 1 tsp kosher salt
• 1/4 tsp black pepper
• 2 cups of kale 
• 1 piece of naan or pita per person 

Directions:

1. Heat a large pot on medium-high heat and add olive oil.
2. Add onions and cook until translucent, about 5 minutes. 
3. Add garlic, sweet potatoes, kale, and veggie broth. (*If your lentils are dried, add them in here.) 
4. Bring to a boil, then reduce heat and simmer for about 20 minutes. 
5. Stir in cooked lentils and simmer for an additional 5 minutes. 
6. Optional: Top with fresh cilantro or a dollop of yogurt. 

Per Serving:

Calories: 525

Carbs: 85g

Protein: 18g
Fat: 15g

Want to lower the carbs in this meal? Use half a piece of naan or pita (or skip it altogether). 

Day 4 Total: 1,950 calories

Day 5

Breakfast: Nutty Oatmeal Bowl

Servings: 4

Ingredients:

• 1 cup of steel-cut oats 
• 2 cups of water
• 1 ½ cups of nut milk of your choice 
• ¼ tsp salt 
• 4 figs, sliced 
• 2 apricots, sliced or diced
• ¼ cup walnuts, roughly chopped 
• ¼ cup pecans, roughly chopped
• Optional: Honey, maple syrup, or maple monk fruit sweetener 

Directions: 

1. Add the water and nut milk to a large saucepan or pot and bring to a low boil. 
2. Once boiling, add the oats and salt, mix well, and bring to a boil before reducing the heat to low. 
3. Gently simmer for about 20 minutes, stirring often, until the liquid is absorbed.   
4. If you want softer oats, cook for 10 more minutes; otherwise, remove from the heat.
5. Top with sliced figs, apricots, chopped nuts, and optional sweeteners; serve immediately. 

Nutrition Facts: (Per serving)

Calories: 400

Fat: 21g

Carbs: 44g

Protein: 10g

Morning Snack

• ½ cup low-fat cottage cheese 
• ¼ cup mixed berries
• 7 almonds or another nut you prefer

Calories: 185

Carbs: 12g

Protein: 14g
Fat: 12g

Lunch: Pesto Turkey Caprese Panini

Servings: 1

Ingredients:

• 1 tsp butter
• 2 slices of sourdough bread
• 3 slices of nitrite-free turkey (like Applegate) 
• 2 thin slices of mozzarella cheese
• 2 Tbsp pesto 
• 2 slices of beefsteak or Roma tomato 
• ¼ cup fresh basil leaves

Directions:

1. Heat a panini press, griddle pan, or medium skillet over medium-high heat.
2. Spread the pesto on the inside of the bread slices and layer turkey, cheese, basil, and tomato slices.
3. Add the butter to the pan and cook the panini on each side until golden brown. 

Calories: 590

Carbs: 45g

Protein: 37g
Fat: 27g

Want to lighten this meal? Make it an open-faced sandwich with one slice of bread and toast it in the toaster instead of cooking it in butter.

Afternoon Snack

• 2oz of cheddar cheese
• 1 cup of grapes

Calories: 285

Carbs: 17g

Protein: 15g
Fat: 18g

Dinner: Easy Broccoli Cheddar Soup 

Servings: 4

Ingredients:

• 4 cups broccoli, chopped into florets
• 4 cups chicken broth
• 1 cup half-and-half
• 3 cups shredded cheddar cheese
• 2 tsp garlic powder
• 1 tsp salt 
• ½ tsp black pepper
• 1 small piece of sourdough bread for dipping per person

Directions: 

1. Heat a large soup pot over medium heat.
2. Add the broccoli, chicken broth, and half-and-half into the pot and bring to a boil, then reduce to a simmer and cook until the broccoli is tender, about 15-20 minutes. 
3. Remove 1-2 large spoonfuls of broccoli with a slotted spoon and set aside for now.
4. Puree the remaining broccoli, broth, and half-and-half using an immersion blender (or transfer to a food processor). 
5. On low heat, add the cheese, salt, and pepper to the blended broccoli mix and stir until melted. 
6. Add the remaining broccoli back into the pot.

Per serving: 

Calories: 540

Carbs: 25g

Protein: 30g

Fat: 28g

Want to lighten this meal? Swap the half-and-half for whole milk, use less cheese, or skip the sourdough dipper. 

Day 5 Total: 2,000 calories

Day 6

Breakfast: Cheddar Chive Omelet 

Servings: 1

Ingredients:

• 2 eggs
• ½ Tbsp butter or olive oil 
• 1 Tbsp half-and-half
• 2 Tbsp fresh chopped chives
• ¼ cup shredded cheddar cheese
• Salt and pepper to taste
• 1 piece of whole wheat toast with 1 tsp butter

Directions:

1. In a small bowl, whisk together the eggs, half-and-half, salt, and pepper. 
2. Heat the butter or olive oil in a nonstick skillet over medium-high heat and pour in the egg mixture, reducing the heat to low.  
3. As eggs begin to set around the edges, gently push the cooked portions toward the middle, allowing the uncooked liquid egg to flow under. Continue around all of the sides.
4. Once the omelet is sliding around the pan easily, flip it over and sprinkle the cheese and chives (reserving some for topping).
5. Fold the omelet in half and serve with chives on top. 

Per Serving:

Calories: 435

Carbs: 5g

Protein: 22g
Fat: 34g

Morning Snack: 

• 1 banana
• 2 Tbsp peanut butter 

Calories: 295

Carbs: 35g

Protein: 8g

Fat: 15g

Lunch: BLAT Salad 

Servings: 1

Ingredients:

• 2 cups butter lettuce
• 4 slices cooked bacon, crumbled
• ½ of an avocado, diced
• 1 cup of halved cherry tomatoes (or 1 large Roma or beefsteak tomato, diced)
• 2 Tbsp healthy ranch dressing (like Primal Kitchen or Chosen Foods)

Directions: 

1. Assemble all ingredients in a salad bowl and top with dressing. 

Per Serving:

Calories: 435

Total Carbs: 12g

Fiber: 8g

Protein: 18g

Fat: 38g

Afternoon Snack

Turkey + cheese roll-ups 

• 4 slices of turkey breast
• 1 slice cheese of choice
• 2 Tbsp mustard for dipping 

Calories: 225

Carbs: 1g

Protein: 23g

Fat: 11g

Dinner: Pesto Salmon and Potatoes 

Servings: 1

Ingredients:

• 5oz wild-caught salmon fillet
• 1 cup baby potatoes, halved 
• 1 Tbsp olive oil 
• 2 Tbsp pesto (store-bought or homemade)
• 6-8 spears of asparagus
• Salt and pepper, to taste
• Lemon wedge (optional)

Directions: 

1. Preheat oven to 400°F. 
2. Season salmon liberally with salt and pepper and toss asparagus lightly with a bit of oil, salt, and pepper
3. Toss halved baby potatoes with olive oil, salt, and pepper. Spread on a baking sheet and roast for about 20 minutes, until they are starting to get golden and tender.
4. After the potatoes have been roasted for 20 minutes, place the salmon fillet and asparagus on the baking sheet and continue roasting all together for another 10-12 minutes, or until the salmon flakes easily with a fork and the asparagus is tender.
5. Once cooked, spread 2 Tbsp pesto over the salmon.
6. Serve with asparagus on the side, and an optional lemon wedge for squeezing over the salmon.

Calories: 600

Carbs: 25g

Protein: 40g

Fat: 35g

Day 6 Total: 1,990 calories

Day 7

Breakfast: Low-Carb Breakfast Bowl

(Note: This recipe is customizable, and nutritional information can vary.)

Servings: 1

Ingredients:

• 3 eggs (scrambled, fried, or poached)
• Bacon or sausage (approximately 3 slices of bacon or ¼ cup cooked ground sausage) 
• Cooked veggies: ½ cup of sauteed spinach, bell peppers, and/or onion 
• 1 tsp olive or avocado oil 
• ¼ cup cheese (cheddar, mozzarella, jack, feta, or goat) 
• Salsa or hot sauce 
• Avocado (½ of an avocado per serving) 

Directions: 

1. Cook bacon or sausage according to package directions.
2. Cook eggs as desired. 
3. Cook veggies in a skillet over medium heat with a splash of olive oil. 
4. Mix all ingredients in a bowl and top with cheese, salsa or hot sauce, and diced or sliced avocado. 

Per serving: (Approximate)

Calories: 610-700

Fat: 50-60g

Carbs: 8-12g

Protein: 45-50g

Want to lighten this meal? Make it vegetarian and skip the bacon/sausage. 

Morning Snack

• 5 ounces of chia pudding
• 5 strawberries, sliced or diced 

Calories: 220

Fat: 9g

Carbs: 27g

Protein: 7g

Lunch: Greek Salmon Salad Bowls 

Servings: 1

Ingredients:

• 2 cups butter lettuce 
• 1, 5-oz can wild-caught salmon (like Safe Catch)
• 1 cup cherry tomatoes, sliced 
• ¼ cup red onion, sliced
• 1 small cucumber, diced
• Optional: 2-3 Tbsp olives
• Dressing: 
• 1 Tbsp extra-virgin olive oil
• 1 Tbsp red wine vinegar
• ⅛ tsp dried oregano
• Pinch of salt and pepper 

Directions: 

1. Add all salad ingredients to a large bowl.
2. Whisk or shake dressing ingredients in a mason jar and add to salad. 

Per Serving:

Calories: 464

Total Carbs: 24g

Fiber: 5g

Protein: 38g

Fat: 25g

Afternoon Snack

• 2 squares of dark chocolate
• 15 almonds

Calories: 260

Fat: 21g

Carbs: 15g

Protein: 7g

Dinner: Arugula, Berry, and Chicken Salad

Servings: 2

Ingredients:

• 1 bag of prewashed baby arugula
• 1 cup of strawberries, sliced
• 1 lb of chicken breast (or rotisserie chicken), cooked 
• ¼ cup of red onion, sliced or diced
• ¼ cup walnuts or pecans, chopped
• 2 oz feta cheese
• Dressing:
• 2 Tbsp olive oil
• 1 Tbsp red wine vinegar or balsamic vinegar
• 1 tsp honey
• ¼ tsp salt
• ½ of a lemon, juiced 

Directions:

1. Whisk all salad dressing ingredients or shake in a jar.
2. Add all salad ingredients to a large bowl and toss with dressing. 

Per Serving:

Calories: 430

Carbs: 13g

Protein: 30g
Fat: 30g

Day 7 Total: 1,994-2,074 calories

Tips and Daily Guidelines

• Build balanced meals: Include protein, fiber, and healthy fats at every meal to stay satisfied and support blood sugar balance.
• Stay hydrated: Drink plenty of water throughout the day. A common goal is to aim for about half of your body weight in ounces, but listen to your body and adjust based on your activity level, climate, age, and environment (i.e., drink more if you’re hot and sweating!). 
• Enjoy your coffee or tea within reason: Moderate amounts are fine, but watch out for sugary creamers, which can add up fast.
• Move your body daily: Even 20 minutes of walking or light activity counts.
• Avoid “naked carbs”: Avoid naked carbs—like eating bread or fruit alone—by pairing with protein, fat, or fiber to stay full longer. For example, have peanut butter with your banana.
• Moderate alcohol consumption: If you drink alcohol, try to keep it moderate—up to one drink per day for women and two for men. Be mindful of how it affects your calorie intake, as each drink adds approximately 100-200 calories (or much more, if sugary mixers are added).

How an RD Can Help

While general meal plans on the Internet can be helpful to get ideas and recipe inspiration, it’s important to know that they don’t apply to everyone. Your calorie and macronutrient needs are not the same as your friend, spouse, or neighbor’s, so you shouldn’t all use the same meal plan, either. 

That’s where a Registered Dietitian (RD) comes in. RDs are nutrition experts who can craft personalized meal plans that are tailored to your calorie needs, preferences, time constraints, and dietary habits. If you want a meal plan that is 100% customized to you, book an appointment with one of our RDs today!