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a little bit about me...

I am innately curious, have an unquenchable thirst for learning, and thrive on helping others find success.

So, when I was experiencing burn-out, exhaustion, multiple health issues and an overall feeling of yuck, my curiosity led me to study holistic nutrition. I had to discover for myself what worked for me. From food to lifestyle to mindset.

The results:

Blood sugar problems? Gone.

Those extra 30 pounds added during the blood sugar problems? Melted away.

Joint pain? Vanished.

Exhaustion? Almost a distant memory.

From striving to thriving. YES! 

I’ve spent 20 plus years managing large teams in fast-paced environments. What I love about managing people is facilitating personal and professional growth. However, my path did not lead me directly to what I’d call thriving. I pushed myself to achieve, do more, be better. I’ve had a lot of accomplishments, but my old methods took a toll.

From a burnt-out adrenal system, low thyroid, inflammation, hypoglycemia, muscle aches, joint pain, digestive issues…the "something’s wrong" list went on. I hadn’t put two and two together that I was burning myself out, taking my body for granted, and dragging it along my people-pleasing, high-powered career path.

Not anymore! I feel healthier and more vibrant than I have in years.

I can help you do the same. I offer a holistic approach to finding your unique nutritional and lifestyle balance. Together, let’s propel you to the next fabulous level in life with grace, strength and abundant energy.

My background:

I am a holistic nutrition and wellness coach, and graduate of the Institute for Integrative Nutrition’s Health Coach training program. Additionally I am a trained Hatha Yoga teacher, Reiki Master, visual artist and creative manager.

I’ve studied with the world’s top health and wellness experts, including:

  • Joshua Rosenthal, founder and director of the Institute for Integrative Nutrition

  • Walter Willet, MD, chair of nutrition at Harvard University

  • Andrew Weil, MD, director of the Arizona Center for Integrative Medicine

  • Gabrielle Bernstein, bestselling author and life coach

  • Susan Blum, MD, MPH, assistant clinical professor at Mount Sinai School of Medicine

  • Mark Hyman, MD, founder of The UltraWellness Center

  • Geneen Roth, bestselling author and expert on emotional eating

  • David Wolfe, raw food leader and nutrition expert

  • Marion Nestle, PhD, MPH, professor at New York University’s Department of Nutrition, Food Studies, and Public Health

  • Mark Bittman, food writer for The New York Times and bestselling author

  • Joel Fuhrman, MD, family physician and leading expert on nutritional healing

  • Amba and Don Stapleton, PhD, founders of Self-Awakening Yoga

Spinach Pappardelle with Caponata No pasta machine here. This was rolled and cut manually. It was nice to get back to basics and make pasta by hand. Pappardelle comes from the word pappare, which means to eat with gusto! We certainly did :) Would
Beet farfalle with yellow beet and kale sauce Pasta has become my new kitchen meditation. Mix, roll, cut, shape, repeat. I never knew how much I'd love making pasta. These little bow-ties were no exception. Paired with a light creamy sauce with yell
Fusilli with bolognese sauce The word fusilli comes from the Italian word fuso, which means spindle. These little spindles hold onto sauce well! Traditionally used with thicker meat or cream sauce, this version is a vegan bolognese. Vegan bolognese
Cavatelli with cherry tomato, parsley, and olive sauce Cavatelli means "little hollows" in Italian. They look a lot like gnocchi don't they? The shaping process is the same between the two, but gnocchi is traditionally made with potato. Ca
Moroccan-Style Couscous with cauliflower and an apricot + preserved lemon chutney. Couscous is small steamed bits of durum semolina. I can honestly say I've never considered making couscous from scratch, nor did I have any idea how it was