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Health Coaching is a unique, exciting innovation in health and nutrition. As a Health Coach, I have studied all the major dietary theories and will help you discover what approach works best for you at this point in your life.

While most dietitians dwell on calories, carbs, fats, proteins, restrictions and lists of good and bad foods, I work with my clients to create a happy, healthy life in a way that is flexible, fun and free of denial and discipline.

No one diet works for everyone. I will guide you to find the food and lifestyle choices that best support you. I will also help you to make gradual, lifelong changes that enable you to reach your current and future health goals.

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When was the last time you talked with someone about your health and received the personal attention you deserve?

It’s rare for anyone to get an hour to work on their nutrition and goals with a trained professional. As a health coach, I am here to create a supportive environment while we explore what really works for you.

Could one conversation change your life?

Find out by scheduling a consultation with me.

We will discuss your unique situation in depth and determine how I can help you reach your personal goals.


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Egg Salad Sandwich for Two

Summer is full of festivals, bike rides (NYC summer streets), picnics, BBQ’s and many other outdoor activities. Get fit and keep healthy with making your own egg salad sandwiches that taste oh-so-good.

Ingredients:

4 hard boiled eggs

1 stalk of celery chopped

1-2 tablespoons of vegenaise, mayonnaise or greek yogurt

1 tablespoon of capers (optional)

1 chopped garlic clove

sea salt

pepper

dash of paprika

a little squeeze of lemon juice

few sprigs of chopped cilantro, basil or chives (optional)

few small pieces of romaine lettuce

4 slices of whole grain bread

Directions:

1. In a pot place the eggs and pour roughly 1/2-inch of water on medium-high heat. Bring to a gentle boil and turn off the heat. Let it sit for six to seven minutes. 

2. Place the hard boiled eggs under cold water for a few minutes to stop the cooking. Crack, peel, chop and place each egg into a mixing bowl.

3. Add in the vegenaise, capers, a few shakes of sea salt, pepper, light squeeze of some lemon juice to moisten the mixture. Lightly mix it all up with a fork.

4. Add in the chopped celery, garlic, cilantro (or other herbs of your choice) and stir. Taste it and add in additional sea salt, pepper. Top it with some paprika for added flavor.

5. Place the egg salad mixture onto your bread with a few pieces of romaine lettuce. Enjoy!

Stir-Fry Veggies with Quinoa
This stir-fry veggie quinoa meal is on heavy rotation at my home because it’s quick, full of nutrients, protein (quinoa) and flavor. Great part about this dish is that you can add other veggies, tofu, tempeh or any other protein of your choice to change it up. 
Ingredients
1 cup quinoa
8 oz Trader Joe’s frozen harvest hodgepog mix 
3 chopped garlic cloves
½ chopped jalapeno (optional)
½ tsp sea salt
½ tsp black pepper
2 Tbsp safflower oil or oil of your choice
2 Tbsp lemon joice
handful of arugula or green of your choice (optional)
dulse flakes (good source of iodine) 
Directions:
1. In a small pot, combine quinoa with two cups water and place over medium heat, covered. Once it boils, turn it down to a low simmer and continue to cook over low heat until the water is completely absorbed - around 20 to 25 minutes.
2. Finely mince the garlic and chop jalapeno.  
3. Heat the oil in a medium-sized pan over medium heat and add the minced garlic, chopped jalapeno and black pepper. Stir for a minute or two and then turn the heat to medium low.
4. Pour half of the 16 oz frozen vegetable mix into the medium-sized pan and stir-fry until cooked on medium heat. Add in a little bit of water to help the cooking process.
5. After 15 minutes add the lemon juice and sea salt. Stir, taste and adjust seasoning as necessary. Sprinkle dulse on top of veggies and enjoy it over a bed of quinoa. 

Stir-Fry Veggies with Quinoa

This stir-fry veggie quinoa meal is on heavy rotation at my home because it’s quick, full of nutrients, protein (quinoa) and flavor. Great part about this dish is that you can add other veggies, tofu, tempeh or any other protein of your choice to change it up. 

Ingredients

1 cup quinoa

8 oz Trader Joe’s frozen harvest hodgepog mix

3 chopped garlic cloves

½ chopped jalapeno (optional)

½ tsp sea salt

½ tsp black pepper

2 Tbsp safflower oil or oil of your choice

2 Tbsp lemon joice

handful of arugula or green of your choice (optional)

dulse flakes (good source of iodine) 

Directions:

1. In a small pot, combine quinoa with two cups water and place over medium heat, covered. Once it boils, turn it down to a low simmer and continue to cook over low heat until the water is completely absorbed - around 20 to 25 minutes.

2. Finely mince the garlic and chop jalapeno.  

3. Heat the oil in a medium-sized pan over medium heat and add the minced garlic, chopped jalapeno and black pepper. Stir for a minute or two and then turn the heat to medium low.

4. Pour half of the 16 oz frozen vegetable mix into the medium-sized pan and stir-fry until cooked on medium heat. Add in a little bit of water to help the cooking process.

5. After 15 minutes add the lemon juice and sea salt. Stir, taste and adjust seasoning as necessary. Sprinkle dulse on top of veggies and enjoy it over a bed of quinoa. 

Blueberry Smoothie

This blueberry smoothie is a staple for me because it’s so simple and tastes so good. Loaded with antioxidants, natural fruit sugar and protein, why not? You can also use it as a base and add other fresh fruit or supplements to it, so experiment and enjoy!

Ingredients:
1 cup of frozen organic blueberries
1 banana 
1 cup almond milk 
2 tablespoons of chia seeds
Dash of cinnamon 
1/2 tsp vanilla extract (optional)
2 tangerines (optional - had some in the fridge and save a few for garnish)

Directions: Blend all ingredients into a vitamix or blender and pour in some additional water or almond milk for the consistency you prefer. Add in a few tablespoons of aloe vera (great for skin & vitamin E) if you’d like, but it will change the taste. If you’d like it a tad bit sweeter feel free to add in a few tablespoons of honey, stevia or coconut sugar. Enjoy! 

Blueberry Smoothie

This blueberry smoothie is a staple for me because it’s so simple and tastes so good. Loaded with antioxidants, natural fruit sugar and protein, why not? You can also use it as a base and add other fresh fruit or supplements to it, so experiment and enjoy!

Ingredients:

1 cup of frozen organic blueberries

1 banana 

1 cup almond milk 

2 tablespoons of chia seeds

Dash of cinnamon 

1/2 tsp vanilla extract (optional)

2 tangerines (optional - had some in the fridge and save a few for garnish)

Directions: Blend all ingredients into a vitamix or blender and pour in some additional water or almond milk for the consistency you prefer. Add in a few tablespoons of aloe vera (great for skin & vitamin E) if you’d like, but it will change the taste. If you’d like it a tad bit sweeter feel free to add in a few tablespoons of honey, stevia or coconut sugar. Enjoy!