What drew you to this type of work?

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As a previous food editor in health publishing, I saw the power of food as preventive medicine, both in the success stories we printed and the experts that we interviewed. Rather than hire recipe developers and edit the recipes, I wanted to start creating them myself! So I left my full-time job as an editor and pursued a Master's in Clinical Nutrition. 

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What do you value most in the therapeutic relationship?

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I value connecting with every client. Without connection--from our friendships to our children, partners and extended family--we can't make progress. I strive to meet a client at whatever stage they are at in their journey. That's the sweet spot where small changes can add up to big ones.

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What do you want clients to know before their first session?

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I want clients to know that I am not the "food police." It couldn't be further from who I am! Instead, I am typically adding to the choices that clients are already making and modifying their current routines, rather than deleting anything. We work together to build a solid foundation, adding nutrition "bonuses" along the way. It is a judgment-free zone and there are no "good" and "bad" foods in my office!

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How does your training shape the way you approach nutrition therapy?

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I am clinically trained, including a year long clinical internship as part of my Master's program, followed by years of experience in major hospitals in the tristate area. So, I aim to do everything we can through food as preventive medicine. A "food first" philosophy means that I can help you reduce a clinical symptom, such as lowering your cholesterol, blood pressure, or blood sugar, for example, with specific food choices.