In this episode of The Dietitian Success Podcast, I chat with Registered Dietitian, Trista Chan from The Good Life Dietitian. Trista and I talk about her journey building a private practice, how she started building her brand during her Masters, the major benefits she has found to honing in on a niche, her success in creating and launching an online course, and how she’s gotten featured in major platforms, like Healthline.
Links:
Check out our website here: https://www.dietitiansuccesscenter.com/
Check out Online Course Blueprint here: https://www.onlinecourseblueprint.info/
Follow Trista on Instagram: https://www.instagram.com/thegoodlifedietitian/
Check out Trista’s website here: https://www.thegoodlifedietitian.com/
Episode Transcript:
Through her practice, The Good Life Dietitian Trista helps women gain confidence, overcoming PCLs and digestive woes while bettering their relationships with food. Trista works with clients. One-on-one both virtually and as part of an in-person clinic, she also has an online course related to PCs management.
And she’s been featured in major nutrition, news outlets, like Healthline, Washington, post shape magazine, fashion magazine, and more so today, Trista and I talk about her journey in building her practice. The huge benefits she has found to niching down and building out income streams in her business including freelancing corporate wellness and an online course let’s jump in
Trita, welcome to the podcast. Feel free to say hey.
Hello everyone. Thanks for having me over, Krista, happy to be here. You’re welcome. No problem. I’m just so excited to chat with you. We’ve chatted in so many different capacities over the course of our careers. We, going back to like you being a student that worked with us many years ago and then us working together on your business and then just like keeping in touch and staying friends.
Yeah. I feel like I’ve known each other for so many years actually, in this capacity. I’m a preceptor business coach, colleagues and friends. It’s just, life is a journey, yeah. And time fly. Yeah. Totally. Okay. Let’s start the podcast episode with a, I wanna hear what is something that went really well for you over the last week?
What’s been your high point? And it can just be something silly, small. I don’t really care. I just want the audience to get to know you a little bit. Yeah, so super high points starting this year is I started doing, if anyone here is a follower of yoga with Adrian, I am a super fan, but she did release a 30 day January yoga challenge.
So I’ve been doing her videos daily and they’re just 15, 20 minute videos. But that little spurt of like me time in the morning, afternoon, evening, whenever can fit it in, has. Such a small and consistent win for this week. So I love that. Check her out. It’s free on YouTube, . Just give her awesome . Good.
Okay. That’s actually really good to know because I, full transparency. , I, I don’t, I wanna, I don’t wanna say hate, but I am not a fan of yoga, purely because I am just, I don’t know, like I just love high intensity activity. I guess that’s more and not that yoga can’t be, but I like, I love an orange theory, that’s my jam. Yes. And however, I also recognize the benefit of yoga and how amazing it makes me feel like from just a physical, mental. Perspective. And so my, one of my goals, one of my personal goals from this year was to do 52 yoga classes. I e one yoga class a week, and I did my first Peloton yoga class yesterday.
So that actually is also my win from this week two.
Twins . I know. And okay, I need to check out yoga with Adrian as well. Yes, okay, let’s dive in. Let’s get into your, I wanna start with your dietitian story, and then we’re gonna pivot a little bit to talk more about your business. So can you just give us the Cole’s notes of how you got to where you are today? . Yeah, for sure. So I’m sure this isn’t, I’m not alone in saying this and that.
I’ve wanted to be dietitian for quite some time since high school. Really? So did all the nutrition courses as extra electives. Did my undergrad in Guelph, had a little bit of a pivot. , which ended up being a blessing in disguise in terms of my career, my maturity, my competencies. So after my undergraduate degree, I enrolled in a graduate certificate program called Workplace Wellness and Health Promotion, very programming focused at centennial college, if anyone here from the Toronto area.
and then that landed me a very cool job actually. It was a lot of learning in a health tech company where I did sales for companies. So I sold employee wellness software to companies. , lots of learning on the business marketing side. I traveled to San Fran for work. It was just so much fun.
And when you’re in your early twenties there’s such a hustle in the startup world. But I realized I really wanted to go back towards that dietitian path and take those skills that I’ve learned with me. So I ended up going through the Master’s of Health Science Nutrition Communication program at T M U.
And that got me my license. My first job was interestingly in food security doing programming. Very different from the startup world, but I found a lot of the programming skills were applicable there. And that’s where launched My Little Side Hustle project, private practice, which has grown into the Good Life dietitian, which is where I’m at today.
So the Good Life dietitian, in terms of my virtual programs, my one-on-one counseling, my freelance writing kinda all started when I got my license. And it all started with just one day a week, and that’s where I at today and there’s a lot of, good stuff coming our way.
And I love that whole process of being an entrepreneur. So looking back, it’s. Somewhat of a veering off into different paths, but I truly believe that I’ve been able to take different transferable skills in all my different settings to bring me to where I’m at today, and I’m so excited to see where it takes me moving forward.
Awesome. And so with the Good Life dietitian, you obviously started small. You mentioned you started. One day a week. And so are you full-time in your practice now? No, so I actually do it half, half the time. Ok, cool. So 20 hours a week, I’m running the Good Life dietitian. And then I actually work 18 hours a week at a health clinic, based in Toronto and.
that is a position that I do hold near and dear to my heart. And I used to go into entrepreneurship thinking that, my measure of success, so to speak, would be, this is full-time six figure business, right? It has to be this one path or I’m a failure. But throughout the past few years, I’ve found that I liked the routine and the built in community.
of having that 18 hour a week salaried position. There’s a great team of dietitians, there’s peer supervision and I find it makes me appreciate my private practice, the good life dietitian more, and it actually helps prevent burnouts. So right now I’m doing both. And that’s that perfect balance for me.
Yeah, and I think that comfort and stability too, right? There’s that piece around hey, I just know that this is like a consistent thing that I have coming in terms of revenues every single month. And maybe that gives you a little bit more room to have that freedom and be able to play with your business a little bit and do fun things and try things out without that feeling of.
This needs to work from a financial perspective, right? . Totally. It allows me to approach things with a bit more intention, but also allow for more plain experimentation within my private practice and removes a lot of that pressure as well. . Yeah, for sure. And I really appreciate that and I was actually having this conversation with a group of business friends this week is just making that decision about what is the role?
Actually it was a podcast. I was recording with somebody and she said the same thing. She’s in her practice part-time and she was like, you go into private practice thinking that the ultimate goal should be X, which for a lot of people it’s oh, I’m doing this full-time.
I make a certain amount of money every year. Which oftentimes is that six figure benchmark or whatever. When in reality we can all have our own definitions of what success means, , when it comes to a business. And so I really appreciate that perspective. I think it’ll resonate with a lot of people.
Yeah. Thank you. And that’s not to say that it won’t change with time as well, right? Yeah. Much so who knows where it’ll take me, right? Yeah. But for me, definitely, like this is what is that perfect balance for me as well. Cool. And so do you remember, what were some of the first steps that you took when you were starting your practice?
Yeah, great question. So technically the Good Life dietitian in terms of getting that business license, starting that website started when I was working my four day a week job at that Food Secure nonprofit. . But when I really reflect back, I think in terms of building my brand, building some of those core business skills, it really started when I was in grad school doing my master’s and I started my first Instagram account.
I created that handle, I started posting, I started building up an audience, and that was for fun for me and a great hobby for me to pass my time and stay in the know as a student. But in retrospect, I think I was unintentionally building my brand essentially, and really fine tuning what dietetics looks like to me.
Fine tuning those communication skills and speaking to. my audience member. And fine tuning what that looks like. And it’s so funny cuz I feel like there’s such a narrative around there’s a very clear start and end with a business and very clear measures of success. But when we look back, so much of what we’ve done in the past has inadvertently led to our success now.
So Kathleen could’ve. before even finishing my masters. And by the time that I was actually ready to do the more kind of quote unquote, formal admin stuff, right? I’ve already built up so much confidence in terms of talking about myself, in terms of promoting myself. I had no fears around that, right?
I had no qualms around that cause I was just so used to doing as a student already. And do you remember how, or rather where your first client came from? Like your first paying client? Oh, my first paying, yeah.
Health profs. Oh, interesting. Oh, interesting. And interestingly, this was a P C O S client before I had niche down to eat it. Oh, working And that, I’m pretty sure that was, I still remember. everything about that consult. Cause I was so nervous. Yeah. But interestingly enough, after that consult, it had been like a large gap of time between before I’d even seen another patient with P C O S.
. But I definitely recall that. And it was def it was health profs. Funny enough, very random. on that note, just outta curiosity, do you find you still get people from health profs or do you find that you’ve, like you get people consistently or not so much? Hit and Miss hit and miss at least once a month.
Yeah. Which, Now that I’m saying it out loud, it means it’s time to pack it up. , hey, it’s an interesting one. Like I, yeah, it’s an interesting one cuz I find it’s like very much dependent on your location too and how many dietitians there are in that area and you’re in Toronto. That’s not an easy that’s probably the most out of across Canada, the most dietitians would be concentrated in Toronto.
So I’m just curious because I find for some areas, like some locations it works really well. Others cricket. Crickets . Very random, very sporadic. Yes. Okay, so let’s dive then into, that’s a great segue into the niche. Aspect of your business. So you made the decision then to niche down in this area of P C O S slash Women’s Health.
So what did that journey look like for you? Obviously you had that first client, and then when was that moment where you’re like, oh, okay. I feel like I need to dive deeper into this topic. Yeah, so I would say that would be. anywhere between, interestingly, six months to one year of my practice for, to look in retrospect and estimate from there.
And actually it felt like a very natural and like intuitive decision that made sense. I wouldn’t say, I just woke up one day and I was like, okay, I must down, let me see where the gaps are it just, I did start off as a general. Like most dietitians. However, always deep down I had an inkling that I wanted to work with women, and this was just validated through client care and connection, right?
And I, and that speaks to, and I believe we’ve talked about this so many times in the past that. I truly, believe that whether it’s professional or personal, if you’re really internally clear about what you value, who you are as a person, what you stand for, that energy attracts that like energy.
So it’s like a magnet. so after a while I started realizing the majority of my patients were women who were struggling with hormonal disorders, which then leads to common challenges like disordered eating, low energy, fatigue, shame rates, all areas that I focus on and I find so much. So much satisfaction and so much contentment supporting, and I just felt like such a natural fluid progression in that after a while, most of my clients were struggling with these issues.
And that’s when I realized, okay, it’s time to do a little bit of extra continuing education. And a huge. And there’s a huge gap in terms of knowledge when it comes to P C O S, when it comes to, endometriosis, right? Any kind of endocrine disorder. I never even learned about it in school, right?
I think I had one preceptor at a family health team, lightly bring up insulin resistance and P C O S one time. But I had never even seen that client around that. And it just wasn’t an area of practice that I was exposed to educationally or profess. . So I decided, okay, it’s time to, if I’m supporting these patients right, it’s time to do.
Actual coursework and really dive deep into this knowledge around that. So I ended up doing a P C O S training course, specifically designed for registered dietitians. And that’s where I started to feel really extra competent beyond the soft skills that I had with that counseling and the value in terms of that clinical piece to really niche down and that.
I find like completely blown up my business. And that’s where I find it helps improve my confidence, my ability to connect with patients, but also ultimately improve the goal, which is to provide really effective and client centered care. And I feel very lucky that it is very early on in my private practice and who’s to say that may not change to expand in other areas of women’s health, right?
. But right now I feel very confident. I feel very good momentum with P C O S in women’s. , so Awesome. It also I feel like the, one of the huge benefits there too is that it just gives you this permission to really dive deep on a specific topic and like you’re saying, truly feel like you’re becoming the subject matter expert on this one thing versus trying to know a little bit about everything.
Yeah, exactly. I truly believe that in dietetics, , specialized care. Cuz we all know all the listeners here in the world, dietitians and no bodies are the same.
Different diseases require different types of nutrition interventions. And especially when it comes to, I find there’s so much talk around, advocacy for RD work and dietitians and I’m all on board for that. And I really believe one of the best ways is we can really.
level up our quality of care by having dietitians niche down so we can be competitive with other healthcare providers as well actually provide very effective high quality expert care. So true. I need to pull that out as like a, as a quote from this episode. I couldn’t agree more. And just as a side note too, so you helped us create our content for P C O S within D S C, and I remember when I first watched it and I was like, oh my God, this is so fascinating.
Like P C O S is so fascinating and it’s just mind boggling that we don’t ever learn about it. in school. . . And I feel like it’s coming up more and more for rds, like just in terms of seeing people who have P C O S. So that’s just a sidebar. Super fascinating topic. Thank you. Love it.
And that was fun creating that course, and I’m glad that it’s a great course platform where dietitians can go and learn more about this topic because Yeah. Honestly, I’m a believer even if you’re at A C H C or a family health team in this day and age, you will likely see someone diagnosed with p c s.
Yeah, totally. A hundred percent. . Okay, cool. So great to hear about your journey in terms of nicheing and how that’s been beneficial to you, because there’s a lot of hesitation for people when it comes to making that decision, so it’s really helpful to hear some of the positives there. I get the hesitation, yeah.
As someone has gone through the process, you feel like you’re missing out on all these other clients. Yeah. You gotta trust the process. Yeah. And a big core philosophy of mine is like we’re approaching food with abundance. Same with our career, right? There’s always, yeah, always gonna be your ideal client.
There’s always gonna be opportunities that align with you and nicheing down. is awesome. Business move and clinician move. Yeah, totally. . Okay. So when you first started your business presumably you started with one-on-one sort of exclusively for a while. . Now, when did you start adding some of those other income streams to your business?
Like the freelancing work? You obviously have your online course, which we’ll talk about a little bit. So what, when did you start adding those pieces? At what point in your business? Yeah, I’ll start with the freelancing first because I added that significantly sooner than my P C O S management course.
But I’ll say, and I don’t think I’ve actually ever told you this, that I did technically start that freelancing like pretty much right away, but I didn’t really ramp it up until, about a year and a half after my private practice had started. But I remember my.
Paid freelancing gig was actually when I was in my master’s and it was for a website. I don’t know if it still exists. It’s called like plant protein.io. . And I remember I just finished that media marketing bootcamp that, that Summa had run and she had given us like a quote on the rates and I was so excited cause I quoted him a dietitian rate and he was like, sure, I’ll pay it.
And I was like, is this happening? So that really lit a fire up under my ass to, to explore this more. Cause I’ve always loved writing. And I had done here and there very inconsistent though freelance writing projects while building up my one-on-one private practice through things like Upwork Networks, previous preceptors.
But it wasn’t until I think I had a good momentum with my private practice that I really honed in on pursuing freelance clients. So I am a freelance writer. I am hoping to focus on that more. As so Currently I do am a regular contributor for Healthline and their nutrition and health articles.
Otherwise I pick up projects on a very ad hoc basis through things like referrals or Upwork as well, which has led to some pretty cool opportu. . And in terms of the course, so the complete guide to P C O S management course was built very naturally over time after working with P C O S patients after P C O S patients.
And I’m a huge believer that each body is unique and individual. But after some time I started to notice some patterns in terms of challenges, symptoms. behaviors, what type of interventions people most respond to and in what order. Questions that people had around P C O S. And I’ve always had an ear open to those questions, those challenges, because as I learned from you, a big piece of marketing is speaking to those challenges, right?
And those transformations. . But I started realizing after some time that I felt like I was repeating myself in certain areas and it was starting to feel a little bit like, repetitive and I started to feel like I could reach more patients with P C O S and essentially help more people without feeling that burnout like.
Working myself to the ground with back to back patients by consolidating all of the information that I teach my patients, the interventions, the best practices, into a self-paced course. And actually, I think that was around the time that you would also launch online course blueprints. . So I was like, perfect opportunity.
Accountability. Guidance. I was mulling around with a course, but there’s also. . There’s like the who, when, where, why, the tech stuff. But I’m just like, I dunno. Top for this. I’m top for this. See? Patience . Yeah. So that 12 week course, I actually followed that step by step in terms of designing the course skeleton, right?
Pulling from learnings that I was still learning cuz I’m still was and still am seeing patients with P C L S. And consolidating that, I pilot, tested that with a few audience members and I finally took me to the whole launch process. , which was very happy. I had the goal. Can I be full transparent here with like numbers?
Absolutely. Go for it. Please do. Yeah so my goal was to sell, three courses and I was like, I’ll be very models with my goal. I think three, I’m happy, this is a course that I’ll have for life. Three. And then I ended up selling six people had enrolled and I was so excited. That’s so exciting.
So a good old doubling of the goal, like that’s gotta feel good. You love it. Yeah, you love it. Great. And that was last May and since then I’ve done two relaunches as well. Done some course updates and has reached more people, which is very exciting. So right now I’d see my three core areas, right?
I still have the one-on-one counseling. I’ve scaled it down a bit to focus more on marketing and promoting that course and also doing more freelance, whether it’s writing and I don’t think I even mentioned, workshop and development. So I do facilitate corporate wellness workshops as well and just allow for more variety Yeah.
Than my day. Thanks for walking us through that. . So I would, I just wanna go back for a second to the freelance piece. I’m just curious, how did the opportunity for Healthline come up? Yeah. Oh my goodness. It’s so funny because I literally just threw LinkedIn and I think I just got very lucky.
All I did was update my headline to include health writer and a editor from Healthline had reached, Wow. And was like, Hey, do you wanna submit a few samples? Do these assignments? We’re hiring freelance writers. Went through the whole, assignment process. And then I got hired on as well. Wow. So I think the key learning for me there was just don’t be afraid to promote yourself.
Yeah, absolutely. They didn’t absolutely don’t like a professional health writer, but I was like, I’m just gonna say I’m, totally. You know what? That’s really interesting. That’s, it’s not Locke, right? It is you intentionally putting that energy out there into the world and having that goal for yourself.
I actually had a similar experience with my LinkedIn once I put that in my header and I was approached by a pretty big company. Had to sign an nda, so I don’t think I’m even allowed to say the company. I know it’s not interesting, but anyways, had to sign an nda.
But it was, yeah, a big comp food company, so I had the same experience. So there you go. This is your message to people who are listening. Throw that in your LinkedIn, right? Is it called the header or the bio or something like that? I don’t even know. Head. Maybe, yes. I think it was headline. Yeah.
Actually. . Yeah. . Okay, let’s talk about your course for a second too. What were some of the biggest challenges that you faced when you were creating your course? Because I tell you like there are so many blocks for people when it comes to creating a course. It’s there’s fear around what if this doesn’t sell?
There’s, there’s so many different pieces that come with it. So what were some of those challenges that you had to. . so I think the first piece was one, wanting to teach it all. Which, of course, was very helpful in terms of helping me consolidate some of the ideas. But I find that when I was first doing the brainstorming, it was so hard for me to consolidate everything into a package that I felt was helpful and marketable and not just like overloading the audience with information.
Cause I find as dietitians we’re so prone to this is all the knowledge we know, which is great and helpful, but sometimes even we stuck in like analysis paralysis, right? With decision making fatigue. And I would say another key blocking area was actually going through the launch, which was really scary.
I love love, clean. In fact, I think I plan too much that it’s hard for me to do sometimes. , I’m such a planner with my business and I loved the prep process, the highlighting, when it came time to actually, if I put myself out there and tell people, Hey, I have a course. Hey, talk about it every day.
Remind people, write that it exists. Bring it to their attention. Talk about the value, the transformations. It was like it felt at certain points like pulling teeth. And I remember during the launch process, , we’ve had that schedule where every single day I’d be talking about a different launch, and literally there were some days where I took everything in me not to just skip the day because it’s so easy to go.
Like I already talked about it yesterday on social media. I’ll have to talk about it today. Oh, I can do it in a few days. Oh, people already know. Oh, I don’t wanna annoy them. But people don’t know what they don’t know, right? So if you don’t talk about your offerings and your services and your courses, no one’s gonna, no one’s gonna bother.
You’re not gonna reach those people. So I think the biggest piece, and it’s funny because I think I literally just said I’m okay with self-promotion, but in some areas I’m not as well. I’m still a work in pros progress. It’s so easy to put in all your love and effort and work to build it, but then just not bring that same energy until the end of launch.
So true, and I feel like that’s half of it. Truly . It’s like the sales and the marketing process, which I’m so glad you just spoke to the whole fact of so yeah. In online course blueprint, one of the lessons is around like you promote every day, like during your launch period because you’re so right.
It’s like you can’t, somebody doesn’t buy something, especially an online course after hearing about it once. They just don’t, they. They don’t. Yeah. And so if you think you can talk about your course one time and sell some, you can’t. just doesn’t work that way. So thanks for speaking to that and thanks for speaking to some of those challenges because those are pretty, pretty consistent with my experience too.
And with a lot of other folks who have created courses. . Now I wanna know with regards to your business, what do you feel like has worked for you in terms of getting paying clients? And then on the flip side, I always like to ask, what do you feel has not worked for you? So these can be things like just marketing tactics that you’ve tried.
So maybe whatever X works really well, but then you. Instagram and you’re like, eh, I haven’t really seen any return on investment from that one. What are those things for you? Yeah, so I think a big thing that works for me is actually my email list. Because I find I, I’m very active on Instagram and that does reach a lot of patients as well, or potential clients.
But I find after they convert to the email list, and I only send a newsletter once a month. I write straight from the heart. I give them a ton of value. I promote my free blog posts. I promote my Instagram, my services. I link podcasts, books, things that I know, just really speak to my audience, and it’s all in a consolidated, consistent format, the email list.
So good. And I notice that I really have to be consistent with the call to action to actually convert a patient within there. , and it’s funny because it’s almost like there’s there is a direct correlation. I notice whether it’s Instagram, my email list, if I’m continuing just doing nutrition education, which is great, I’d say that’s 80, 90% of my content.
That’s great for a building up the followers, but I’m not getting these discovery calls that converts to paid clients until I specifically say, Hey, I am looking for three clients, or Hey, this is what we can work together to achieve. Sign up for nutrition coaching. Like you have to tell people, just do it.
Yeah, absolutely. That removes the barrier and it actually reminds them, Hey, I love this content. I can actually get more of it and get personalized contents. So I would say email list. Being consistent with that call to action works so well. And as soon as I have that call to action, then I’m like, oh, there’s more discoveries now.
Who would’ve thought ? Such a good tip. Such an easy to implement tip. Very cool. Not worked well. I have tried the TikTok thing and I just, I Krista I cannot like I wish it came naturally to me. Reels I’m fine with, I’m learning anymore, but it’s just, I can’t catch up with the trends. I feel old.
I’m like, you gonna, I’m just gonna let that platform be. Some dietitians are so good on it and it is their bread and butter and it’s so natural that it’s so engaging and I’m like, , it doesn’t vibe with me, so I’m just gonna accept it. I feel the exact same. I feel the exact same. I’ve just made the decision that you’re exactly right.
I’m just gonna let it be. It’s a good platform for a lot of people. It’s just not for me. . And so what is one piece of advice that you would give to brand new business owners or those people who are looking to start a private. . Yeah, so I would say just do it.
If you have the inkling or the idea for something, the best time to start is now I feel like myself included and somebody, my colleagues can get stuck in, like analysis paralysis, perfectionism, just. Set up those systems as you go. So it’s funny cuz I’m talking to some colleagues sometimes and they’re like, oh, but what about practice better?
I need to take some time to standardize some forms. And I’m like you can just standardize form when you got your first client as well, and just do it as you go. And I can definitely be stuck. Like I said, I’m a huge planner. So I got, my ideas in place, but I’m like, I just gotta live through it and just do it like Nike says.
Yeah. Good for you. Good for you. That’s awesome. And what’s next for your business? . In terms of what’s next, I am hoping to continue to grow the freelance and the course areas of my business. And I’m actually while recording this in January, so hopefully by the time it’s published, I’ll have someone on my team.
I’m actually going through the process of hiring a subcontractor dietitian to take on more of the one-on-one client caseload so I can. CLE e the goal there is to grow a virtual clinic team of registered dietitians who work in the women’s health space. We’re gonna have to have you back on once you’ve made that higher and have that team of dietitians because that’s so exciting. Oh, I know. I’m very nervous. Yeah. And this is where a little, but like the imposter syndrome comes in where I’ve honestly, I don’t think I mentioned this.
I’ve toyed around with the idea where it like, actually, even before I even built the P C O S management course, I was like, okay, I’m gonna start with the course. I’m gonna start with what I know, which is P C O S, and reaching more people and reaching more patients and helping more people. And then there was still that gnawing feeling.
And I always told myself, oh no, I don’t wanna manage another dietitian. No, I have no idea how to. And I’m like, you know what? 2023 is the year. Let’s see how it goes. If I don’t do it now, I’m never gonna do it. So it’s I put a lot of intentional thought around it planning around it. But I will say it’s my first time, so it’s still technically very experimental.
So I’m excited to see how the process goes. Yeah, absolutely. And it’s such a good reminder and good lesson that if you want to level up, nothing changes. If nothing changes, right? It’s if you want to level up, you need to set yourself up to be able to level up. If you know that you want to really dive deeper into the freelance you need more time in your week to be able to pitch those clients and get those clients and do those projects and whatever.
And so then what are the shifts? What are the changes that need to happen in order to make that happen? So you are just making all the moves, and I’m thrilled for. , thank you. And that was such an inspirational little, . He’s I’m like, oh, I’m gonna go good . Yeah, totally. It’s true. I’ve been having these conversations with myself too and I always do at different stages of business.
It’s okay, what needs to happen now? What are some of those scary decisions that need to happen now? in order to get to that next level because it’s like you gotta put the cart before the horse a little bit, right? You gotta make the investment in order to get to that next piece versus waiting till you get to that next level in order to make that investment.
So anyways, where can the audience find out more about you and the work that you do?
So I am very active mainly on Instagram, is my preferred social media. So you can find me at the goodlife dietitian or you can find me on my website. I do have a blog that I update regularly. You can find links to my freelance work there. And that’s www.vgoodlifedietitian.com.
Perfect, and I will link to all of those below in the episode description. But thanks so much for your time. Thanks so much for sharing and being so open with us. Yeah, my pleasure. Thanks Krista, for having me on.
Okay. So clearly that episode was awesome. And I just wanted to come on quickly before I officially wrap up and just mentioned that we have officially launched our brand new. Website, our brand new website that has been in the works since mid 20, 22. We are so excited about it and we’re so proud of it.
Head on over to dietitian success center.com. You can now use the search bar on that main page to search for any nutrition-related topics or business topics. And you can see the content that we have available so you can decide whether DSE is the right fit for you and your needs. And then lastly, if you’re enjoying this podcast episode, if you can share it with your friends and your colleagues, that would be so helpful.
Sharing is really the best way to be able to spread this podcast far and wide and ultimately help more dietitians. So I so appreciate it. I so appreciate all of you. Those of you who tune in every single week or those of you who just tuned in once in awhile. I’m grateful for you. So thank you so much for your time. Have an awesome rest of your week. And I will see you next Thursday.
