Weeknight Plates

Dietitian-planned weeks

Sunday, 5pm:
the panic is optional.

The "what's for dinner" question, asked and answered for the whole week by a registered dietitian who has seen your labs, knows you hate salmon, and writes grocery lists in the order you walk the store. For empty nesters, couples, and anyone whose doctor said the words "let's talk about diet" in the last year.

  • ◆Written by registered dietitians, not an app
  • ◆Built around your labs, meds, and dislikes
  • ◆Grocery lists in aisle order - actually usable
  • ◆Leftovers planned on purpose, Sunday through Friday
Book the free consult View services
A week of home-cooked meals planned on a kitchen counter
North Farwell AvenueServing Milwaukee and everywhere by video

The Sunday problem

It is not a cooking problem. It is a deciding problem.

Six nights a week, the hardest part of dinner is choosing it - which is why the same three meals rotate forever and the takeout app knows your name. The deciding is what we take off your plate, professionally.

Your dietitian writes the week: dinners your doctor would approve, lunches that use Monday's leftovers on purpose, and a grocery list organized the way you actually walk the store. You just cook, which turns out to be the part people mostly enjoy once the deciding is gone.

A planned week

La pratique, en vrai

Sunday, the list in aisle order

Organized like someone who has seen your store.

The list arrives organized the way you actually walk the store - produce together, dairy together, the two things from aisle seven together. Small thing. It is the reason the system survives contact with a busy week, so we treat it like the important thing it is.

The practice

Dietitians who cook and listen

01

Karen Ostrowski Owner, RD

Registered dietitian, twenty-three years, and a Sunday-night panic specialist. Reads your labs like a novel and plans menus around them like a plot.

02

Marcus Liang RD

Registered dietitian and former restaurant cook - the reason the menus taste like food and not like a recommendation. Handles cardiac and renal protocols.

03

Bonnie Wheeler RD

Registered dietitian, diabetes focus, Medicare-adjacent patience in bulk. Her clients' A1c graphs are her proudest possession.

04

Tomasz Nowak Client care

The grocery lists in aisle order - he walks your store once, literally, so the list matches the layout. Also the printed-menu mailer for clients who prefer paper.

Services

Plain services, plain prices

ServiceIncludesCommitment
Everyone startsFree ConsultKaren or Bonnie, by phone or video: your labs if you have them, your dislikes, your real week. No sales pitch - half of consults end with "you honestly do not need us." Labs review, dislikes, real-life assessment None Free30 minutes
Most chosenMonthly MenusFour weekly menu plans with recipes, leftovers plotted, and aisle-order grocery lists. One revision round included; video check-in monthly. 4 weekly menus, recipes, aisle lists, 1 revision Monthly, cancel anytime $95per month
Doctor-referredTwelve-Week ResetFor the post-diagnosis year: labs reviewed with your written okay, weekly menus, biweekly calls, and coordination notes to your physician on request. Labs-informed menus, biweekly calls, physician notes 12 weeks $42012 weeks
Two plates, one kitchenCouples SeasonEight weeks of menus built for two - different needs, one kitchen. His sodium, her protein, one grocery list, zero negotiations. 8 weeks for two eaters, one kitchen 8 weeks $3608 weeks

We are nutrition professionals, not medical providers - we do not diagnose, treat, or prescribe, and we follow your physicians' instructions. Many clients pay with HSA/FSA funds; check your plan. Insurance billing available for Medicare B medical-nutrition-therapy cases through partner clinics - ask Bonnie.

How it works

From consult to Tuesday dinner

01

The consult

Bring your last lab panel if you have one. We listen for the real constraints - the schedules, the picky eater, the fryer you will not give up.

02

The first week

Menus by Friday, recipes attached, grocery list in your store's aisle order. Sunday you shop once; the panic is over.

03

Cook and report

You cook the week. One text thread with your dietitian handles the substitutions - the recipe meets real life, we adjust.

04

The next week

Menus roll forward with what worked and what quietly did not. By week four, the rotation is yours and mostly self-running.

Client stories

What our clients say

« "My cardiologist said Mediterranean, my husband said no fish twice a week, and Karen negotiated a peace treaty that has held for a year. The grocery list alone is worth it - it is organized like someone who has SEEN my Pick n Save." »

Diane S.
68, Wauwatosa

« "A1c from 8.1 to 6.7 in five months, and I did not eat a single thing I hated. Bonnie planned around my night-shift schedule, which three apps had failed to do. My doctor asked for the service's name." »

Robert J.
61, West Allis

« "Empty nest, cooking for two after thirty years of cooking for five, and we were eating cereal. The Couples Season fixed dinner and, honestly, the evening. The leftovers are plotted like a heist." »

Nancy & Gary P.
63 & 66, Shorewood

// Before you book //

Frequently asked questions

Medicare Part B covers medical nutrition therapy for diabetes and renal diagnoses through our partner clinics - Bonnie handles the paperwork. Otherwise private pay, and many clients use HSA/FSA funds; we provide itemized receipts.
One revision round is built into every month, and the text thread exists for real-time swaps. A menu you hate is a menu we failed to write correctly; tell us, we fix it.
Bring it. Our job is turning diet sheets into Tuesday dinner. Physician instructions win, always, and with your okay we send progress notes back.
Roughly half our clients start there. We plan restaurant weeks too - what to order, what to skip, which local menus have the kidney-friendly options. Real life includes fish fries; we are in Wisconsin.
Yes - allergies are a safety issue we plan around strictly. Tell us all of them on the consult call; Bonnie is famously thorough about this.
Kits send food; we send plans built around your labs, meds, and tastes, and we teach the rhythm so it continues without us. Also: no cardboard mountain, and the recipes work with your store brands.

Contact

Tell us what dinner looks like now

A sentence about your table - who eats, what your doctor said, what you are tired of deciding. Free consult, no pitch.

TEL (414) 555-0148
Hours Mon-Fri 9am-5pm CT

メール [email protected]