Photo credits: LighterPro A New Year, a new decade - new things! I’m pleased to announce my partnership with LighterNutrition. I’m so excited! Now all my health coaching programs come with access to Lighter, a HIPAA-compliant, smart-meal planning, and tracking software, which creates a fully personalized and evidence-based nutrition plan. Lighter generates customized, 100% plant-based, meal plans, that can include therapeutic diets and translates broad nutritional recommendations into easy-to-use meal planning and tracking, educational content and convenient grocery list ..read more

Results matter! When we invest our time, focus, and finances into self-care, we want to see results. We want a transformation! These are the top ten results my clients report from my health coaching programs.  1. I began my plant-based dietary path on the right foot.   2. I cleared up any confusion or fears I had about being nourished on a plant-based diet.   3. I understood what to eat for my unique body, which foods give me energy, and which foods take it away.   4. I discovered whole-food, plant-based choices, so I didn't depend on processed vegan foods.   5. I managed my wellness ch ..read more

If you love chickpeas and are looking for another option besides the faithful hummus, this is another option. If you are a newly plant-based, this is a great replacement for a tuna or chicken salad sandwich, It's easy, quick, and very portable for a bring-to-work lunch options, picnics or potlucks. Prep time: 20 minutes Serves: 4 - 6 Ingredients 3 cups cooked chickpeas ​½ cup celery, ⅛" dice ⅓ cup red bell peppers, ⅛ " dice ¼ cup red onion, ⅛ " dice 2 Tbsp dill relish 1 ½ Tbsp vegan mayo 1 tsp nutritional yeast 1 tsp onion powder ¼ tsp ground black pepper ½ tsp salt Instructions 1. If y ..read more

A hearty potato leek soup is perfect for cool autumn days or evenings. I've used red potatoes in my recipe. I like to keep it chunky and see the hint red skin. Yukons and Russets are also popular for this classic soup, This recipe is oil-free and starts off with a wet sauté making a flavorful base. It's also low-sodium. The herbs give it plenty of fresh flavor! Prep time: 20 minutes Cook time: 1 hour, 10 minutes Serves: ​4 Ingredients ​3 cups water, divided   3 medium garlic cloves, pressed 1 cup celery, finely chopped 3 cup leeks, finely slivered ½ tsp salt, divided 1 tsp ground black pe ..read more

Some of the vegan clients I work with in my plant-based health coaching practice, who typically want to clean up their diets and eat less processed foods, love packaged cereal and want to keep it as a breakfast or snack choice, Who doesn't love that pop and crunch in cold milk! And it's such a convenient, quick meal or midnight snack. However, packaged cereals are some of the most processed and added-to products on the market, so let's choose wisely. Here are the top 4 questions my vegan clients ask:   1.  When purchasing a breakfast cereal, what should I look for on the label?  Loaded q ..read more

This recipe uses chickpea flour to make a vegan version of a veggie omelette. Chickpea flour is a star ingredient in the plant-based world. You can also use it for vegan fritatas, and quiches. It's great for vegan baking or as a thickener in vegan cooking. It's a fiber and protein rich, gluten-free, flour. I've used mushrooms, spinach and red onion in this recipe, but you can certainly add any of your favorite vegetables like bell peppers, tomatoes, asparagus or kale. Serve it with your favorite hot sauce or salsa.  Prep time: ​15 minutes + 15 minutes to cook each omelet Serves: ​4 (four 8 ..read more

Some of the vegan clients I work with in my plant-based health coaching practice, who typically want to clean up their diets and eat less processed foods, love packaged cereal and want to keep it as a breakfast or snack choice, Who doesn't love that pop and crunch in cold milk! And it's such a convenient, quick meal or midnight snack. However, packaged cereals are some of the most processed and added-to products on the market, so let's choose wisely. Here are the top 4 questions my vegan clients ask:   1.  When purchasing a breakfast cereal, what should I look for on the label?  Loaded q ..read more

This recipe uses chickpea flour to make a vegan version of a veggie omelette. Chickpea flour is a star ingredient in the plant-based world. You can also use it for vegan fritatas, and quiches. It's great for vegan baking or as a thickener in vegan cooking. It's a fiber and protein rich, gluten-free, flour. I've used mushrooms, spinach and red onion in this recipe, but you can certainly add any of your favorite vegetables like bell peppers, tomatoes, asparagus or kale. Serve it with your favorite hot sauce or salsa. Prep time: ​15 minutes + 15 minutes to cook each omelet Serves: ​4 (four 8" ome ..read more