About Me

My interest in nutrition was inspired by the positive health benefits I experienced in 2013 after rehabilitating my own diet focusing on whole plant-based foods. My love of making good food for myself and my family encouraged me to study plant-based cooking. Motivated by that experience and hungry for more information, I took an unexpected career turn and entered the field of nutrition.

I hold a Masters of Science in Nutrition & Integrative Health from Maryland University of Integrative Health, and am a board-certified Certified Nutrition Specialist (CNS) with the American Nutrition Association. I am also a certified as a professional plant-based chef through Rouxbe Culinary School, and have taken workshops with Fran Costigan, Carolina Molea, Hideyo Yamada, Diana Kuan, and others.

A few years ago, I became interesting in baking naturally leavened breads and studied at the San Francisco Baking Institute.

I’m a member of Les Dames d'Escoffier, the International Association of Culinary Professionals and the American Nutrition Association.

Some of my favorite veggie restaurants are Vedge and Soy Cafe in Philadelphia, Green Bar & Kitchen and Mayapapaya in Ft. Lauderdale, and Beyond Sushi and Modern Love in New York. One of the most amazing meals I ever had was at

I regularly shop at local farmer’s markets, MOM’s, and occasionally Trader Joe’s.

I’m currently obsessed with Saké, Oolong tea, homemade condiments, and things I can do with kudzu.