For several years I taught nutrition classes as an Adjunct Professor at William Paterson University in New Jersey. I also counseled women at an OB/GYN office on issues such as weight control, pregnancy, and high cholesterol.
In After moving to Virginia in 2011 I helped initiate and design a certificate program in food and nutrition at the University of Richmond’s Center for Culinary Arts, which included classes on topics such as Preventative Nutrition, the Healing Properties of Herbs, and Phytochemicals and Functional Foods. As I researched some of these topics, I was blown away by the power that food has on a person’s health, and decided to write a book called Superfoods for Women: 25 Amazing Foods that Help Women Live Healthier and Longer (order here) that was published in 2016. I then began giving book presentations to various women’s groups in the community, explaining how they could become healthier by eating more of these and other nutrient-dense foods.
In 2020 I completed a year-long training in integrative and functional medicine with the Integrative and Functional Nutrition Academy. Functional nutrition offers a unique approach to health issues by identifying and addressing the underlying causes of a person’s symptoms. It looks at each person as unique and considers how nutrition, exercise, stress, sleep, and relationships may be affecting a person’s mental and physical health. In 2021 I completed training with Oxford Biomedical Technologies to become a Certified Leap Therapist (CLT), which enables me to test patients for food sensitivities using the patented Mediator Release Test (MRT) and to counsel them regarding an initial "safe" and healing food plan and a systematic food reintroduction plan.
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