Philosophy
What does EIM stand for? Everything In Moderation. To me, these three words can be applied not only to diet, but every aspect of an individual’s life. Often times, too much or too little of something results in a breakdown, whether related to nutrition, or to your health, relationships, occupation, stress levels etc. Unlike many existing fad diets out there, which tend to eliminate x, y, or z, I am a “whole plate” proponent, believing that all foods can fit within the moderation mentality. Adding vegetables and fruit to your plate is not synonymous with eliminating those foods you love. My hope is to redefine your relationship with food in a positive way and bring back the joy in eating.
Additionally, I am aware that nutrition is far more than simply what an individual eats. Lifestyle, family, culture, personal preferences and many other factors must all be taken into account. You are unique and must be treated as so!
Additionally, I am aware that nutrition is far more than simply what an individual eats. Lifestyle, family, culture, personal preferences and many other factors must all be taken into account. You are unique and must be treated as so!
My Story
Registered Dietitian. Lover of food. Resident of my kitchen. Wife to an incredible husband. Mother of a chunky slice of heaven. Many a wonderful hat I have donned over the years. My intense passion for nutrition, cooking and helping others has been long in the making. As a little girl, I suffered from severe allergies and asthma, resulting in frequent hospitalizations. Two parents, who surely qualify for sainthood, tirelessly investigated every possible angle to improve my health. After discovering a laundry list of allergies and then overhauling my diet, immense progress was made. My asthma improved, impressive rebound growth occurred and, finally, after many years, I experience a healthy childhood.
Fast forward to high school and college. Several big allergies fell away and my asthma was well-controlled, opening a culinary door like none other. With greater independence in food choices, no plate was left unturned. Half pizzas, Big Macs, entire bags of Cheetos, chocolate bars, pop tarts and pints of ice cream in one sitting became frequent occurrences. Wholesome plates that my parents worked tirelessly to prepare suddenly seemed bland and uninteresting. Although these reckless binges appeared innocent and well-deserved after the many years of leafy greens, 30+ pounds sneakily accumulated and my asthma was never worse. A trip to the asthma doctor promoted a necessary shift in behavior. "Something needs to change", he said, "or you will end up back in the hospital".
With new found determination, I transformed my diet and slowly incorporated an exercise routine. Although future plates heavily focused on fruits, vegetables, whole grains, lean proteins and all things heart healthy, never did I deprive myself of those loved foods, such as ice cream. Yes, I truly adore ice cream. (Cue gasp from readers). In fact, during this long journey, the Cold Stone Creamery man and I became fond acquaintances, as ever Friday night, a trip to this delightful establishment was made. Although an XL chocolate brownie sundae with extra Oreos was not ordered, as may have happened in earlier years, I always savored a small, heavenly portion of something truly satisfying. An astonishing realization occurred that, the more I told myself "No", the more I inevitably wanted whatever had been labeled taboo. It was then I developed a stance that everything CAN fit in moderation.
Over the course of a year, I lost those sneaky 30 pounds, regained control of my asthma, and developed a vastly different appreciation for food. My college major was changed from nursing to nutrition and I pushed on to become a Registered Dietitian. While working tirelessly towards this goal, I developed a passion for the culinary arts and also met my handsome, loving and allergy-laden husband. A match truly made in heaven, I came to learn. Who needs milk and eggs when you have a wildly determined Dietitian wife waiting to prepare every alternative possible? Moving forward, I worked for several years as the food service Dietitian at Nationwide Children's Hospital in Columbus, Ohio, collaborating with the chefs to create healthy, exciting and diverse menus. Although seemingly the perfect career, a tiny, amazing human name Adeline Faith entered stage left. A choice was made to abandon the corporate desk, stay home with our daughter (and later addition to the family, Daxton Lee), and work as a private practice RD, something never thought possible.
At the end of the day, I have God to thank for drawing this path so beautifully. It was Him, not me, that took a childhood of sickness and used it for good, transforming ashes into light. My desire is to use these experiences and pay it forward, helping others discover the freedom in making peace with their food choices; the joy in meeting goals and sticking to them; the relief in simply feeling better. Let's raise a fork, knife, spoon or glass and cheers to a new found mindset of moderation.
Fast forward to high school and college. Several big allergies fell away and my asthma was well-controlled, opening a culinary door like none other. With greater independence in food choices, no plate was left unturned. Half pizzas, Big Macs, entire bags of Cheetos, chocolate bars, pop tarts and pints of ice cream in one sitting became frequent occurrences. Wholesome plates that my parents worked tirelessly to prepare suddenly seemed bland and uninteresting. Although these reckless binges appeared innocent and well-deserved after the many years of leafy greens, 30+ pounds sneakily accumulated and my asthma was never worse. A trip to the asthma doctor promoted a necessary shift in behavior. "Something needs to change", he said, "or you will end up back in the hospital".
With new found determination, I transformed my diet and slowly incorporated an exercise routine. Although future plates heavily focused on fruits, vegetables, whole grains, lean proteins and all things heart healthy, never did I deprive myself of those loved foods, such as ice cream. Yes, I truly adore ice cream. (Cue gasp from readers). In fact, during this long journey, the Cold Stone Creamery man and I became fond acquaintances, as ever Friday night, a trip to this delightful establishment was made. Although an XL chocolate brownie sundae with extra Oreos was not ordered, as may have happened in earlier years, I always savored a small, heavenly portion of something truly satisfying. An astonishing realization occurred that, the more I told myself "No", the more I inevitably wanted whatever had been labeled taboo. It was then I developed a stance that everything CAN fit in moderation.
Over the course of a year, I lost those sneaky 30 pounds, regained control of my asthma, and developed a vastly different appreciation for food. My college major was changed from nursing to nutrition and I pushed on to become a Registered Dietitian. While working tirelessly towards this goal, I developed a passion for the culinary arts and also met my handsome, loving and allergy-laden husband. A match truly made in heaven, I came to learn. Who needs milk and eggs when you have a wildly determined Dietitian wife waiting to prepare every alternative possible? Moving forward, I worked for several years as the food service Dietitian at Nationwide Children's Hospital in Columbus, Ohio, collaborating with the chefs to create healthy, exciting and diverse menus. Although seemingly the perfect career, a tiny, amazing human name Adeline Faith entered stage left. A choice was made to abandon the corporate desk, stay home with our daughter (and later addition to the family, Daxton Lee), and work as a private practice RD, something never thought possible.
At the end of the day, I have God to thank for drawing this path so beautifully. It was Him, not me, that took a childhood of sickness and used it for good, transforming ashes into light. My desire is to use these experiences and pay it forward, helping others discover the freedom in making peace with their food choices; the joy in meeting goals and sticking to them; the relief in simply feeling better. Let's raise a fork, knife, spoon or glass and cheers to a new found mindset of moderation.
Education & Credentials |
Registration Examination for Dietitian Nutritionist: May 31st, 2016
The Ohio State University, College of Education and Human Ecology
Human Nutrition Dietetic Internship | Graduation Date: May 2016
Syracuse University, David B. Falk College of Sport and Human Dynamics
Major: Nutrition | Graduation Date: May 2015
The Ohio State University, College of Education and Human Ecology
Human Nutrition Dietetic Internship | Graduation Date: May 2016
Syracuse University, David B. Falk College of Sport and Human Dynamics
Major: Nutrition | Graduation Date: May 2015
