About Me


Two time published author in Taste of Home Magazine, Guest Chef on Belo, News Channel 3, Arizona.  (Click to watch video) Brakebush Demonstration Chef, Ambassador to French founders to the Le Cordon Bleu Culinary school.




“I have always had a love for cooking and food. At first it became a hobby and then the culinary industry changed my life. I began to cook as a professional and less like a home cook. I gained so much knowledge at the Le Cordon Bleu school which gave me the right tools to pursue my passion.

After working for hotels and restaurants I decided to take on the greatest job in the world and became a mom.  During that time I wrote a cookbook called Wild Edibles.

In 2012 I was diagnosed with Crohns Disease which is a tough disease for a Chef to have. I kept getting sicker, in and out of hospitals. 4 surgeries and multiple infections.




By 2014 I was the sickest I had ever been. I was in the hospital most of the year, developed more chronic conditions and even more symptoms. I literally felt my immune system shutting down and could barely get out of bed. I had gotten down to 98 pounds. I could not eat, sleep…. nothing! I felt this dying in me. The same year my father died, which caused me to have a pretty grim outlook on life.

To this day, I must manage my Crohns disease, it is well controlled, due to diet and life-style. I do believe in the East meets West functional medicine approach. Treat the whole body, even the mind! I now face a new challenge and that is early onset neurological degenerative disorder and arthritis.

My relationship with food has changed vastly and it had to! Along this path I have found myself and receive so much fulfillment when I help clients to find their wellness. I am excited by the work I do, I allow myself to feel often what my clients are feeling because I can with no doubt say health is EVERYTHING! My Crohns is in remission and I am healthy because of my fight to overcome my health challenges by changing my lifestyle.

This started my quest to focus more about food and nutrition and how it relates to health, I have spent years researching and working toward my Nutrition certification and Board certification through the American Academy of Drugless Practitioners, Certified in CPR and Honor Society PHI THETA KAPPA,  in hopes that I can help others find healing through nutrition and help not only reduce symptoms but to treat the whole body. Many health conditions are  controllable or preventable through dietary and lifestyle changes. I want to help people learn that they don’t have to live sick and they can choose healthy alternatives to live longer, and  healthier lives.


AFPA Certified Nutritionist

Board Certified through the AADP (American Association of Drugless Practitioners)





For more accomplishments and experience see my linked In page.  (Click)

Quick Links

Keep a Well-Stocked Pantry

When your pantry is full of staples, you’ll find you won’t need to run to the store in the middle of cooking dinner to get a bottle of soy sauce. Plus it makes it easier to improvise a dinner on the fly when you don’t already have something planned. Ingredients like pasta, canned beans and canned fish can be the basis of spur-of-the-moment meals.

Eat What You Love

Eating well is not about deprivation—it’s about that good feeling you get when you eat something that is flavorful, wholesome and satisfying. No food should be off limits. Studies show that depriving yourself of the foods you love, especially in the name of dieting, may cause you to overeat later. Embrace a delicious and healthy way of eating that you can sustain for your whole life. When you bake, limit added sugars. (Added sugars of any kind—whether it’s corn syrup, white sugar, maple syrup or agave—all add calories and don’t offer any nutritional value.) Savor desserts so you really enjoy it without feeling guilty. Bottom line is that maintaining a healthy weight comes down to balancing the amount of calories you eat with the amount you expend during the day.
©2012 DietaryPathways.com