If you have ever been on a diet before, you probably noticed that life often got in the way. Holidays, long weekends, summer BBQs, and travel, can wreak havoc on even the most dedicated dieter. The Calendar Diet finally gives you year round weight loss solution. Each month, we will help you navigate food and behavior challenges with real life strategies that work. The Calendar Diet also takes advantage of the fact that eating fruits and vegetables in season can not only boost nutrition, it can lower cost too.

Inside You’ll Find:

  • 52 delicious and healthful seasonal recipes to help guide you through winter, spring, summer and fall
  • A comprehensive, doctor-designed approach to weight loss that works
  • Practical diet suggestions for every major US holiday
  • Behavioral strategies and exercises to keep you on track year round
  • A calorie blasting, total body conditioning build your own workout section

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Sample recipes

Spring Breakfast – Strawberry Stuffed French Toast


1. Place strawberries in a small microwave-safe bowl. Sprinkle with sugar and toss. Microwave until slightly bubbling, about 45 seconds. Remove from microwave and set aside. In a small bowl, scramble egg and egg white together.
2. Top 1 slice bread with 1 tablespoon of strawberry mixture. Reserve remaining mixture. Press remaining slice of bread firmly on top of bottom piece to make a sandwich.
3. Heat butter in a medium skillet over medium-low heat.
4. Dip French toast into egg mixture, coating both sides thoroughly. Place in skillet and cook for 4 to 6 minutes, until golden brown, turning halfway.
5. Remove from skillet and top with remaining strawberry sauce.

Nutrition stats: 296 calories, 16g protein, 38g carbs, 6g fiber, 11g fat (4g sat)

Ingredients: Serves 1
½ cup sliced strawberries
½ teaspoon sugar
1 large egg
1 egg white
2 slices whole-wheat bread
1 teaspoon unsalted butter

Summer Salad

Seared Scallop Nectarine Salad


  1. Season scallops with salt and pepper.
  2. Heat 1 teaspoon of olive oil in a large sauté pan over medium-high heat. Add scallops and cook for 3 minutes, turning halfway. Remove from heat and set aside.
  3. In a small bowl, whisk together remaining olive oil, orange juice, mustard and honey.
  4. In a large bowl, toss lettuce and nectarine with dressing. Divide between 2 plates. Top each with 6 scallops.

Nutrition Stats: 239 calories, 14g protein, 25g carbs, 4g fiber, 11g fat (2g sat)

Ingredients: Serves 2
12 sea scallops
Pinch salt
Pinch pepper
1 tablespoon plus 1 teaspoon extra virgin olive oil, divided
2 tablespoons orange juice
1 teaspoon Dijon mustard
½ teaspoon honey
6 cups butter lettuce
2 nectarines, sliced

Fall Smoothie – Cinnamon Apple Flax

Ingredients: Serves 1
1 cup unsweetened vanilla almond milk
+ 6 ounces plain nonfat Greek yogurt
+ ½ cup unsweetened apple sauce
+ 1 tbsp. ground flaxseed (I recommend Barlean’s 100% Organic Forti-Flax
+ ½ tsp. cinnamon
+ 1 tsp. sugar
+ ice to desired thickness

Nutrition Stats: 256 cals, 4.5 g fiber, 19 g protein

Winter Lunch or Dinner

White Bean Vegetable Soup


  1. In a large stock pot, heat olive oil over medium-low heat.
  2. Add Canadian bacon, onion, carrot and fennel and season with salt and pepper. Sauté 4 minutes. Add garlic and sauté 1 additional minute. Add chicken broth, beans, tomatoes, rosemary and red pepper flakes. Bring to a low boil and lower heat to a simmer. Simmer for 20 minutes.
  3. Remove from heat. Add Parmesan cheese and mix well.

Nutrition stats: 371 calories, 22g protein, 51g carbs, 13g fiber, 10g fat (2g sat)

Ingredients: Serves 2
2 teaspoons olive oil
1-ounce slice Canadian bacon, cut into 1/4-inch dice
1 cup chopped onion
1 carrot, cut into 1/4-inch dice
¼ fennel bulb, cut into 1/4-inch dice
¼ teaspoon salt
Large pinch pepper
1 clove garlic, minced
3 cups low-sodium chicken broth
15.5-ounce can no salt added cannellini beans, rinsed and drained
1 cup chopped canned tomatoes
½ teaspoon finely chopped fresh rosemary
Pinch crushed red pepper flakes
3 tablespoons grated Parmesan cheese