As a CNTP and Natural Foods Chef, I provide personalized menus for my clients, thoughtfully designed to promote optimal health and wellness. My cooking style is whole-foods focused, based on bold flavors, a variety of fresh vegetables, healthy fats, and clean protein. Meals are made from scratch and inherently low-carbohydrate, low-sugar. I aim to use seasonal, local, and organic ingredients when available and affordable, referencing guidelines from the Environmental Working Group’s Clean15 | Dirty Dozen. I am very flexible and eager to get to know your palate.
What inspired you to become a Nutritionist/Chef?
o In 2007, I was diagnosed with mono and began an uphill battle with a laundry list of ongoing health complications. Several years later, I found myself face-to-face with my own personal pharmacy of daily prescription medications. Despite my dedication to the doctor’s orders, I routinely found myself in the emergency room or filling a new course of antibiotics.
o Enough was enough! I traded in my cocktail of prescriptions for what would be my “gateway drug” into holistic health; A daily green drink and probiotics.
o After graduating from CU Boulder in 2012, I jumped into a full-time career in corporate sales. Although I found success in my field, I couldn’t help but notice that my favorite part of work was teaching my coworkers about the nutritious meals I brought for lunch. “What in the heck is kwin-oh-uh? How do you make kale taste so good?!” That’s when I realized it was time to take my passion to the next level. I enrolled in my first class at NTI in 2014 and the rest is history.
What is your mission, message, or business?
o My mission is to inspire those around me to fall in love with healthy eating, one nutritious dish at a time. For about a year and a half, I have been providing nutrition therapy, tailored menus, custom meal delivery, and in-home personal chef services for a handful of goal-oriented clients. In general, my services are geared toward sustainable weight management, blood sugar regulation, detoxification, and healthy metabolism manipulation.
What upcoming news or developments can we look forward to?
o Aside from being in the kitchen, my favorite part of conducting business is teaching my clients how to navigate their own kitchens, pantries, and local grocery aisles. I have found that these three steps are essential tools as they gradually embrace holistic nutrition as a lifestyle. While continuing to cleanse the human body with nutrition, I am working to develop a step-by-step kitchen cleanse. Hopefully, you wouldn’t enter a 5k with flip-flops, so why enter a new lifestyle without the organization, understanding, and tools to succeed? This is why I believe that developing “kitchen confidence” is a great first step for anyone ready to take their health back into their own hands. After all, they say the kitchen is the heart of the home!
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