I like to eat blueberries, mushrooms, microgreens, and broccoli almost every week in some way.  Long term health = long term foods for health.

THE KEY TO A HEALTHY AND WELL-BALANCED DIET IS VARIETY AND COLOR. ADD THE ORANGE. ADD THE RED. EAT THE PROTEIN.

Fiber is a superpower. It’s hard to measure but important to consume. 

Keep loving your people, your pets and doing the silly stuff, even with the eye rolling and dragging of feet.

30 minutes, twice a week is great place to start. Need a place to start?

TRY NAILING THE BASICS FIRST.  The basics work.  And have for a very long time.  Tried and true.  No need to rush it.  Just step in.

If it’s not in moderation, alcohol will mess with your sleep, your wake routine, and your energy level; most importantly, it will inhibit weight loss and belly fat.   

Remember, the key to a healthy and well-balanced diet is variety. By incorporating a rainbow of vegetables into your daily meals, you're ensuring that your body receives the full spectrum of essential nutrients it needs to thrive.

Summer time is the BEST time to EAT the rainbow! Head over to your local farmers market and see what might inspire and ignite your next rainbow salad, knowing it’s NOURISHING you!

Stay committed to your intentions, practice self-compassion, and celebrate your progress, no matter how small.

Doing your hard, fearful thing will be worth it.

Let’s set an intention, YOUR ONE NON NEGOTIABLE, for the month of June and notice and name how you feel when we stick to it. 

No matter where you go, you can take these exercises with you! MOVEMENT matters!

Though nutrition has changed quite a bit for me over the past decade, there is always room for the sweet treat to be savored.

Nutrition is a journey and a process of understanding how food works FOR YOU, not against you.

There should ALWAYS be an entry point to health that is DO-ABLE.

Three small steps to reflection and intention that you could start TODAY.

“If it’s in the house, you will eat it.” - John Berardi

​​What I wish I knew then and why I am passionate about what I do now... teaching people to eat more food.