Teaching, mentoring, and public speaking have been central to my work throughout my career as a dietitian. I have had the opportunity to educate students, healthcare professionals, community organizations, and the public on topics related to nutrition, food, and well-being.

During my time at Bastyr University, I taught graduate courses in nutrition counseling, clinical nutrition, public health, therapeutic cooking, culinary nutrition, and behavior change. My work also included mentoring future dietitians and healthcare practitioners through clinical supervision, advising, and experiential learning.
 

As a PCC Cooks instructor, I taught cooking classes including Anti-Inflammatory Cooking, Mindful Eating, Nourishing Immune Health, Optimize Your Digestion, Eating for Energy, and customized programs for private groups. These experiences reinforced that nutrition education is most effective when it combines information with practical, everyday application while being tasty.
 

I offer presentations, workshops, retreats, cooking demonstrations, and customized educational programs for organizations, businesses, healthcare systems, schools, and community groups. My approach combines evidence-based nutrition with practical tools and a whole-person perspective that honors the connection between food, lifestyle, environment, and well-being. My goal is to make nutrition approachable, engaging, meaningful and budget-friendly —without rigid rules or one-size-fits-all solutions.
 

Popular Topics:​

• Anti-Inflammatory Nutrition

• Plant-Forward Cooking and Eating

• Mindful Eating

• Digestive Health

• Sustainable and Environmentally Conscious Eating

• Culinary Nutrition and Therapeutic Cooking

• Nutrition for Mental and Emotional Well-Being

• Eating for Energy 
   

Programs can be customized for conferences, retreats, healthcare organizations, workplaces, schools, and community groups.