I’ve lived in Emmett, Idaho since 1994. My husband and I love to spend time outdoors. We like camping, growing fruits and veggies, and spending time with our ever-expanding family.

I have been interested in all things health-related since I was young. I love food. Growing it, cooking it, and for my profession—talking about it. I have been known to talk about it unprompted for long periods of time.

As a dietitian, I help people attain a better state of health through small, sensible, and joyful habit shifts. Health is all about what we do in repetition. The health you are in today is a result of both genetics and the choices you have been making. Breaking out of our patterns is not easy, but is possible, especially with help and accountability. I don’t believe in all or nothing, black and white, good and bad. People are unique, and each person has individual needs.

Some people believe eating healthy is expensive. But eating healthy means consuming whole foods such as beans, rice, vegetables, fruits, soups, and whole grains—peasant foods. It’s paying for non-nutritious foods that is expensive. Paying for processed, fast foods, and beverages reduces the money you have to purchase nutritious foods.

I believe in the 80/20 rule. What you do 80% of the time makes the difference. We don’t have to aim for perfection. Attention, intention, and follow-through ensure success. One habit at a time. The most important choice you make is the one you make now. Each meal brings a fresh moment to make a new and supportive choice.

Changing how you eat is not about deprivation. Research supports that to break a habit, you must replace pleasure with pleasure. For instance, the person who loves ice cream—but has diabetes— doesn’t have to do without; just needs to find a replacement that supports his health better—like berries and whipped cream—or eat a serving of ice cream in the right amount related to his meal. Strategy is the key.

I have experience helping people manage their health conditions. Better nutrition makes a big difference. I want that same difference for you.

I am a graduate from the University of Idaho, Bachelor of Science in Food and Nutrition, cum laude