Registered Dietitian Nutritionist, Academy of Nutrition and Dietetics
New York University Master's in Clinical Nutrition
Certified Dietitian Nutritionist, New York State License
Academy of Nutrition & Dietetics Health Coach Training
Like so many other young women, I struggled with restrictive and disordered eating in college and my early 20s. I learned firsthand that being obsessed with healthy food isn’t actually healthy at all and have since replaced this limiting approach with something much better: balance.
I know what it’s like to feel like food is controlling your life. My mission is to help clients ditch the food guilt and get to a place where choosing nourishing meals feels second nature.
Drinking great coffee. Spending time with loved ones (I was born & raised in NYC, so I’m lucky to have my family a subway ride away). Walking along the waterfront in Brooklyn Bridge Park. Eating yummy food. The usual suspects.
Supportive, positive, and realistic. Sustainability sits at the core of my work. That said, sustainable doesn’t always mean easy. Real change takes real work and I might (gently) remind you of it.
Let’s work to undo the all-or-nothing thinking! It’s not only kale salads and fruit or only cheeseburgers and ice cream. Trust me, neither of those approaches is going to feel good for you long term. We absolutely need to eat vegetables and we also need to genuinely enjoy our food. That’s why I work with my clients to build meal plans — and habits — that are both nourishing and enjoyable for them.
Top 3 favorite foods - go!
Sustainable weight loss, gain, and management, cholesterol reduction, prediabetes management, functional nutrition, improving their relationship with food, restrictive eating, general healthy eating & disease prevention
Anything nutty - peanut butter, almond butter, roasted walnuts, Trader Joe’s rosemary marcona almonds
Greek food: branzino, lemon potatoes, dandelion greens, tzatziki, the works
Levain cookies. Don’t ask me to choose a favorite flavor. (But it’s definitely not the oatmeal raisin…)
CLient Question: I’m really struggling with how I think about and label foods. Any tips?
education & Training