Wanna hang out at the intersection of health and happiness, watching life unfold perfectly as it should? That’s where you will find me.
Here’s my little secret: Reaching your health goals may have more to do with your habits than what’s on your plate. Beyond carbohydrates, proteins, and fats, your success is about making consistent and persistent changes in your eating patterns. And enjoying life as it happens, in the present moment. How are you doing in those areas?
As a registered dietitian nutritionist (RDN) and health coach, I specialize in eating-related behavior change. In addition to evidence-based nutrition information, I provide my clients with coping and implementation strategies. For most people, eating healthy is not just a knowledge gap, it’s a behavior gap. Through self-awareness and steady habits, personal change is created. In addition to providing customized food plans, I teach self-management skills, like how to build willpower, handle temptation, and learn from failure. I am here to guide, support, and teach. In each of our sessions, you will explore your readiness for change and find concrete ways to improve your eating, whether it’s through planning, expanding willpower, or overcoming setbacks. Expect to leave each coaching session with action steps to support achievement of your health goals.
I am upbeat and encouraging, yet non-nonsense in my approach. I will ask a lot of questions, listen intently, and manage the coaching process. It is up to you to set the agenda and decide on the outcomes. I want nothing more than to help you to explore and create your own healthy relationship with food. Remember: I may be an expert in nutrition, but you are the expert of your body. As Napoleon Hill, the famous American self-help author once said, “Patience, persistence, and perspiration make an unbeatable combination for success.” Here’s to being your partner in creating your unbeatable success!
I was recently interviewed by a local wellness magazine…
What is your diet philosophy? What I know for sure is that understanding carbohydrates, proteins and fats is not quite enough to achieve optimal health. An understanding of willpower and motivation is necessary, too, along with a desire to cultivate self-awareness. I also like to think that Vitamin L (love) and other esoteric forces are at play here. What you put in your head, and how you nurture your soul, are just as important as what you put in your mouth. With that said, I like how Michael Pollan, an American author and thought-leader, defines a healthy diet: Eat food. Not too much. Mostly plants. It’s brilliantly simple, not that I am saying it is easy in today’s time and space…
What led you to become a registered dietitian? I was stirring my oatmeal one wintry morning in Cleveland, OH and realized I wanted to change careers. I loved everything about food and pondered becoming a chef or a nutritionist. The nutritionist pathway won. So I went back to school and got my Masters in Nutrition Science, completed a 900 hour internship, and passed a national exam to be credentialed as a registered dietitian nutritionist. I had the opportunity to work in the greater Los Angeles area immediately upon graduation and started my coaching business five years ago. In addition to coaching, I teach nutrition classes at two local universities. I love working with students in the Nutritional Sciences department. It brings me great joy to learn alongside with these young change agents. On the weekends, you can find me on biking along the Pacific Ocean with my husband, shopping at local farmers’ markets, or cooking healthy meals for my family and friends. I think we should connect on Facebook and share encouraging words of wisdom and food comics.
What types of clients have you worked with? My specialty is working with clients who want to lose weight and/or maintain weight loss. In addition, I work with clients who need to manage nutrition-related chronic diseases, such as Type II diabetes, heart disease, or hypertension. I also support clients who experience allergies and sensitivities to food components such as gluten and lactose.
What do you like most about your job? My work with my clients is very rewarding. I love encouraging and supporting change. I have helped people improve the quality of their lives, whether by losing weight, improving their A1c and lipid profiles, diminishing GI issues, or simply by feeling more energized and engaged. I work with clients from all over the United States and enjoy learning about their lives, goals, and challenges. I am honored to be a part of so many wonderful peoples’ journeys to wellness. I love watching people become empowered through their choices and their voices. We all play a role in making our world a little healthier and happier. That’s where I like to hang out- at that intersection where we are all able to be healthy and happy.
How do you typically work with clients? What I find works best is scheduling two, 50-minute appointments for your first and second sessions. At your first appointment, we will take an inventory of your current eating patterns and discuss your goals. In between your first and second sessions, I will analyze your diet to identify where you can make the most profound changes. At your second appointment, we will discuss the analysis and talk through your customized diet plan. Many clients continue with twenty-five minute sessions, at their own pace, to work through questions, overcome challenges and maintain accountability.
I have a “virtual office”, so meetings will happen over the phone and through email. It helps to keep appointment costs lower and saves lots of unnecessary travel time.
Any thing else you would like to add? In addition to my workshops here, I am a professor and teach five university-level courses. One of them is Introduction to Food Science- From Farm to Fork. You can’t really understand nutrition, until you understand the food industry and our food landscape. It’s like putting two and two together. Supply and demand are important forces in making healthy foods available for everyone. I like helping my clients to use their food dollars wisely, as well as to use them to make a statement about what is important to them: buying affordable food that is local, organic, non-GMO, free of added sugars and other unnecessary ingredients.
Please call me at 310-489-5031 or send me an email if you have any questions or would like to schedule a presentation or a media interview. I am here to help!
I look forward to hearing from you. Let’s do this!