From a very early age, I have appreciated and have been fascinated with the profound impact food has on us from a cellular level to a global scale. With climate change forcing us all to make small and big changes, my inspiration and focus has deepened, and I know I want to help individuals reduce environmental impacts associated with food and to help create more freedom and joy around mealtime to enable health and balance. I know these goals are interconnected and possible on any budget and for us all.    

Climate change is forcing us all to make small and big changes.

Growing up with just my mom and two little sisters, I had to learn how to cook on my own and use what we had. I knew the stigma of not having enough money for food, and because of that I was acutely aware of food in our life from all angles. I grew up learning how to make smart choices at the grocery store as a kid, and while this was challenging, it gave me skills as I grew up. Fortunately, I always had health-minded people in my life who showed me a different way of eating than what was the norm around me.

After graduating from high school when I was 16, I completed a one-year Permaculture course. During this course, I began to understand sustainable food systems and the connection of a healthy body and a healthy earth in practical ways. I am so thankful for that experience. It led me to earn my B.S. in Ethnobotany, through which I taught wild edible plant and health classes and studied in Oaxaca. After graduating, I continued in the field of environmental conservation for over 10 years, having my own consulting business and working locally to help landowners conserve soil and water resources to protect food systems and the environment. Following the birth of my daughter and son, I went back to school for an A.S. in Nutrition Science and to become a certified nutritionist and health educator. I knew I wanted to help people feel healthier and empowered in the kitchen while helping the planet and connecting my passion for nutrition and the environment.  

The inspiration for this business is knowing that our health is absolutely everything.

Throughout my life, I have had to manage food sensitivities and health issues. I know what it’s like to feel sick and to not know why. In my early thirties, after the birth of my two children, I finally was able to figure out what my body really needed nutritionally and holistically. I put the pieces together on why I was feeling so awful, between my gluten and sugar sensitivity, hypoglycemia and metabolism issues, a sluggish gallbladder and my nervous system connection with stress, food, and alcohol. I learned how to manage sugar and my blood sugar, stress and fatigue. I learned how to cook gluten free, to have a healthy gallbladder diet, and many other tools to regain my health.   

It took time, commitment, and awareness but ten years later, I am now in my forties, and I feel better than I ever have because I figured out my health triggers and how to manage them. I know that for anyone struggling to feel healthier, there is always a path that is specific to what your body needs. The more we slow down and bring awareness to eating and prioritizing our health, so much can change.

The inspiration for this business is knowing that our health is absolutely everything. By becoming empowered to cook more at home, we can nourish ourselves and help reduce the global impact food consumption, packaging, and production has on our planet. I am here to create a non-judgmental, safe space to help determine what the barriers are to feeling better and how to remove them. This is a personalized process and requires a personalized plan. I embrace the complexities of the body’s ecosystem and our journey toward health both for ourselves and for the planet.