Bio

  • In 2020, I began Positive Intelligence Coach Training with New York Times bestselling author and Stanford University lecturer Shirzad Chamine.  This training enables me to provide, as part of my coaching practice, the flagship six week Positive Intelligence Program. 
  • In 2020, I became Board Certified in Holistic Nutrition (BCHN) from the National Association of Nutritional Professionals (NANP).
  • In 2020 I became a credentialed coach with the ICF (International Coaching Federation). Associate Certified Coach (ACC) Credential-holders are trained (60+ hours) and experienced (100+ hours) coaches. They have demonstrated knowledge and emerging proficiency in the application of the ICF Core Competencies, Code of Ethics, and definition of coaching. Earners show a commitment to high ethical standards and have demonstrated, through rigorous assessment, professional competence in their work with clients. The ACC must be renewed every three years.

  • In 2019-2020, I completed CTI’s Co-Active Coach Training and certification.  A Certified Professional Co-Active Coach (CPCC) can skillfully coach any person on any topic, navigate conflict, design responses and recover from triggered states. They understand their impact on others and create conversations that deepen intimacy and trust. They are adept at framing powerful questions that evoke conversations that cultivate trust, catalyze self-discovery, enhance insight, and inspire movement into bold action.
  • In 2019, I became a Finally Free Instructor with Good Decisions.  This training enables me to provide, as part of my coaching practice, the 7 week Finally Free from Emotional Eating Workshop.
  • In 2016, I created Powerhouse Spice company as a way of encouraging people to have fun with food while boosting flavonoids, antioxidants and flavor in what’s already in their cooking repertoire.  All Powerhouse Spice blends are delicious, support digestion, boost nutritional value and assist in rock star cook status.  Check us out at powerhousespice.com
  • In 2011, I completed the Vegan Fusion Culinary Training Level I and II with Mark Reinfeld, kitchen ninja, Platinum Carrot award winning, best selling author and founding chef of the Blossoming Lotus Restaurant in Kauai, Hawaii.
  • During 2010-2013, I co-created Possibilitea, an award winning tea company with wellness blends for tranquility, sensuality, immunity and flexibility.  I’ve continued my love of culinary herbalism with brilliant teachers, some of my favorites being, KP Khalsa, Rosemary Gladstar and Cascade Anderson-Geller.
  • In 2010, I returned to the Portland Oregon Nutritional Therapy Association classroom. There I created a pilot program weaving together what to eat with the science of anatomy and physiology, inspiring students to express themselves more fully in the kitchen with humor and confidence.
  • In 2008, I became a Nutritional Therapy Practitioner graduating with honors from the Nutritional Therapy Association in Olympia, Washington (FNTP).
  • In 2005, I had the good fortune of taking classes on the history of spices and spice blending with none other than Julie Sahni, chef, cookbook author and director of Julie Sahni’s Indian Cooking School in New York.