Free • Eat Smart + Save More

Saturday, November 21, 2026
11:00 AM – 12:30 PM
Peoria Woman’s Club at William L Patena
10381 N. 84th Ave., Peoria, AZ 85345

What You’ll Experience

✔️ Learn from Registered Dietitian, Rhyan Geiger
Discover practical ways to eat well while spending less, from smarter grocery shopping to choosing affordable plant-based staples.

✔️ Build healthy, budget-friendly meals
Learn how to use familiar ingredients, stretch your grocery dollars, and make simple meals that are nutritious, satisfying, and realistic for everyday life.

✔️ Shop smarter and waste less
Explore easy strategies for comparing options, making the most of fresh, frozen, canned, and dried foods, and getting more from the groceries you buy.

✔️ Enjoy a free plant-based meal
Taste a plant-based lasagna prepared by Vegan Taste Chef Jason Wyrick while seeing just how satisfying plant-based eating can be.

✔️ Leave with ideas you can actually use
Take home practical tips, affordable swaps, and meal inspiration you can put into action right away.

✨ Perfect for beginners + curious eaters
✨ Kids welcome!

  • No plant-based experience required. Whether you already eat plant-based, are simply curious, or want new ideas for your family, this class is designed to be approachable, practical, and judgment-free.

  • Rhyan will cover practical ways to eat well without overspending, including how to build balanced plant-based meals, shop smarter, compare fresh, frozen, canned, and dried options, stretch your grocery dollars, reduce food waste, and choose affordable everyday staples.

  • Enjoy a complimentary plant-based lasagna prepared by Vegan Taste Chef Jason Wyrick. It’s a hearty, comforting meal that shows just how satisfying plant-based eating can be—made with familiar flavors and no tofu.

    Then keep the other dropdowns focused on the class experience, kids, community, take-home tips, and the fact that the event is free.

  • You’ll leave with practical tips, affordable food ideas, and inspiration you can continue using after the event. Our goal is for you to walk away feeling more confident about making plant-based eating work for your household and your budget.

  • Families are welcome to attend together. Kids can participate in the experience and enjoy the meal alongside their parents or caregivers.

  • There is no cost to attend the nutrition class or enjoy the meal. Space is limited, though, so advance registration is required.

What to Expect
Event Itinerary

  • Arrive, get settled, and learn what to expect from the session.

  • Registered Dietitian Rhyan Geiger shares practical ways to eat well, shop smarter, reduce waste, and build healthy meals on a budget.

  • Ask questions and talk through realistic ways to apply the tips at home.

  • Enjoy a complimentary plant-based lasagna prepared by Vegan Taste Chef Jason Wyrick while connecting with others in the community.

  • Wrap up with practical ideas, resources, and inspiration to keep eating well for less.

Meet Your Instructors

Jayme & John Williams

Jayme Williams, Founder of Thrive & Rooted, and John Williams, Co-Founder, have been vegan for more than eight years and share a deep passion for healthy living, sustainability, and the power of food to bring people together. Their own journey inspired a desire to make plant-based living feel more approachable and realistic for everyday families. Through Thrive & Rooted, they’re creating a welcoming space where people can learn, connect, and discover healthier ways to live.

Rhyan Geiger

Rhyan Geiger, RDN, is a registered dietitian, vegan nutrition expert, author, and founder of Phoenix Vegan Dietitian. She specializes in making plant-based nutrition practical and approachable, helping people build balanced eating habits with confidence. Rhyan has been featured in outlets including Women’s Health and Business Insider and was named a Phoenix Magazine Readers’ Choice Best Dietitian in 2023 and 2024.

Jason Wyrick

Jason Wyrick is the owner and executive chef of The Vegan Taste, a Phoenix-based plant-based meal delivery service. A New York Times bestselling author and longtime vegan chef, Jason was the first vegan chef to teach in the Le Cordon Bleu program at Scottsdale Culinary Institute. His work focuses on making plant-based food flavorful, approachable, and satisfying, drawing inspiration from cuisines around the world.

  • "I loved how welcoming and practical the class was. I left with simple ideas I could actually use at home. And the food was delicious"

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  • “I learned so much without feeling overwhelmed. Everything was explained in a way that felt simple, realistic, and easy to bring into my everyday routine.”

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  • “Classes like this are so needed in the community. Diabetes runs in my family, and this gave me an opportunity to get my family more open to plant-based eating and see that healthier food can be both nutritious and genuinely delicious.”

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