Meal planning aficionado, passionate dietitian and meal-prep lover inspired by global cuisine and a balanced approach to eating healthfully and exercising. An eternal optimist and bad liar.
As the digital meal plan editor for EatingWell.com, Victoria Seaver spends her days sifting through and analyzing recipes to create delicious menus and meal plans. She has developed more than 125 meal plans for EatingWell.com, including weekly 7-day dinner plans that feature recipes made with everyday ingredients that are on the table in a quick 30 or so minutes; condition-specific meal plans (everything from diabetes to heart disease); and plans for those specifically trying to lose weight, eat a “clean” diet, follow a vegetarian or vegan lifestyle and beyond. Victoria also developed the rigorous and detailed meal plan nutrition guidelines and ensures all new meal plans meet these standards. Additionally, Victoria analyzes recipes to make sure they meet EatingWell’s recipe parameters and applies the proper health tags so users can easily see if recipes are a fit for their dietary needs and lifestyle choices.
Victoria completed her undergraduate and graduate studies at the University of Vermont where she earned a B.S. in dietetics, nutrition and food science and an M.S. in dietetics to become a registered dietitian—and she has not left Vermont since. Prior to joining EatingWell in 2015, she worked as a nutrition counselor in private practice where she taught 12-week weight-loss courses to clients in both one-on-one and group settings. She also worked as an in-store nutritionist for a local health food market. Victoria has dedicated much of her time to the Vermont Academy of Nutrition and Dietetics (VAND), the state’s professional organization for food and nutrition experts, as a volunteer and board member. She also presents a yearly seminar to the graduate dietetics program at the University of Vermont.
Originally from southern New Jersey, Victoria loves life in Vermont: skiing in the snowy winters, hiking and biking in the beautiful summer and fall seasons and exploring all things food and drink. She loves to travel, explore new cultures and discover interesting food pairings. Growing up, you could find Victoria on the soccer and lacrosse fields; nowadays, on the tennis court or in spin classes. Her secret talent: the ability to both whistle continuously and breathe at the same time.
My point of view:
What does “eating well” mean to me?
Eating well is all about striking a balance—eating for your health most of the time (which can still be delicious and exciting, as you see with all of EatingWell’s healthy and tasty recipes), but also enjoying things like crispy french fries, refreshing Vermont beer and creamy Ben & Jerry’s ice cream. (Can you tell what some of my favorite things are?) I believe eating should always be an enjoyable experience, so allowing yourself to live in the gray area and not be so black and white about what foods you can and cannot eat, helps to make that a reality.
The three ingredients I simply couldn’t live without…
• Cilantro: Put it on eggs, tacos, salads or pureed into a sauce, I’ll eat this fresh, flavorful herb however and whenever.
• Salt: It gets a bad rap, but when used appropriately, it can take a dish from “blah” to “OMG” with just a tiny pinch.
• Fresh Figs: The beautiful deep purple skin and the sweet juiciness this fruit offers is perfection.
My go-to dinner for nights when there’s no plan…
Veggie stir-fry with rice and beans. There’s sure to be a handful of veggie odds and ends in my fridge, and my pantry basket is never without onion and garlic. Pantry staples like brown rice and canned beans are perfect, shelf-stable additions for a well-rounded meal. Add some dried herbs and spices and a dash of one or more of the 50 hot sauces weighting down my fridge door, and I have a delicious, healthy and stress-free dinner. Some inspiration: The Only Stir-Fry Recipe You Need and Farmers’ Market Fried Rice.
The healthy habit I’ve committed to…
I like to get my workout done in the mornings. I start my day feeling more energized, motivated and relaxed, I get to enjoy my free time after work, and I also tend to get a better night’s sleep. Extra motivation: I sign up for prepaid morning spin classes, so you lose the money if you miss the class.
My favorite EatingWell recipe…
I am ALL about a deeply flavored broth or sauce and this Green Chicken Curry recipe always delivers. The sauce is delicious, and is made without an excessive amount of expensive spices. And it’s flexible: if I don’t have all the veggies listed, I can just swap in whatever I have on hand. It’s easy to prepare, budget-friendly, veggie-packed and super-satisfying. Not to mention, it’s perfect for lunch the next day as the flavors intensify overnight in the fridge.
What I work on:
• 14-Day Clean-Eating Meal Plan showcases the balanced, EatingWell approach to clean eating by highlighting healthy, whole foods, packed with the nutrients your body needs to naturally detox.
• 7-Day Vegan Meal Plan is veggie-packed, high in fiber and complete with healthy amounts of plant-based protein to keep you feeling full and satisfied.
• 3-Day Low-Carb Vegetarian Meal Plan aims to keep the overall daily carbohydrates lower but not so low that you miss out on important nutrients your body needs.
• Browse all EatingWell Meal Plans here.