You deserve nutrition guidance that actually fits your life.
How I Got Here
My journey to dietetics wasn't traditional—and that's exactly what makes my approach different.
I spent over 15 years in research before discovering my true calling. The turning point came when I watched a colleague struggle to care for her seriously ill husband. He had multiple conditions—cardiac issues, kidney disease, GI problems—and she was drowning in conflicting dietary advice from different specialists. Here was this incredibly capable person, reduced to confusion and fear because no one could give her clear, practical nutrition guidance that addressed all of his needs.
That moment changed everything for me. I realized that nutrition sits at the intersection of everything I care about: science, problem-solving, creativity, and helping people navigate complexity with confidence.
I went back to school, earned my nutrition credentials from Virginia State University, completed my Master's degree at the University of Rhode Island, and became a Registered Dietitian. But I didn't stop there. I also trained in culinary arts at Frederick Community College because I believe deeply that nutrition science means nothing if the food doesn't taste good or honor the traditions that make eating meaningful.
Why Work With Me?
Research-Informed Practice
With 15+ years in research and a Master's degree in Nutrition and Dietetics, I bring a scientist's rigor to every recommendation. Every strategy I suggest is grounded in current evidence—but translated into language that makes sense for your real life.
Culinary Expertise
I'm not just telling you what to eat—I'm showing you how to cook it. My culinary arts training means I understand flavor, technique, and how to adapt traditional recipes without sacrificing what makes them special. Your grandmother's recipes can absolutely be part of your healing journey.
Cultural Respect
I believe food should be nourishing, joyful, and culturally meaningful. I specialize in helping clients honor their food traditions while managing chronic conditions. You shouldn't have to choose between your heritage and your health.
My Areas of Focus
I work primarily with adults who are managing or at risk for:
Metabolic conditions: MASLD (fatty liver disease), MetALD, pre-diabetes, Type 2 diabetes
Cardiovascular disease: high blood pressure, high cholesterol, heart disease prevention
Weight management: especially for those using GLP-1 medications like Wegovy or Zepbound
Cancer care: nutritional support during and after treatment
General wellness: healthy aging, disease prevention, sustainable lifestyle changes
What I Believe About Food and Health
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The recipes you grew up with, the flavors that connect you to family and community—these can be adapted to support your health without losing their soul.
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Every person's needs, preferences, schedule, and cultural background are different. Cookie-cutter meal plans don't work because they ignore the reality of your life.
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I'm not interested in helping you stick to a restrictive plan for 30 days. I want to help you build eating patterns you can maintain for 30 years.
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There are no "good" or "bad" foods in my practice. There are only choices—and I'm here to help you make informed ones that support both your health and your happiness.
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The research is clear about what supports metabolic health. But research means nothing if it ignores the cultural context of how and why people eat. My job is to bridge that gap.
A Few Things You Should Know About Me
I live in Richmond with my husband who also happens to be my second-grade sweetheart. (Yes, really. We've been together that long.)
When I'm not working with clients, you'll find me in my urban garden, hunting for the perfect concert t-shirt to add to my collection, or preserving family recipes—both my own and others'. There's something deeply satisfying about documenting the food knowledge that gets passed down through generations, and I take that responsibility seriously.
I also teach as an adjunct professor at Virginia State University because I'm committed to diversifying the field of dietetics. The next generation of dietitians should reflect the communities they serve, and I'm honored to play a small part in making that happen.
