Thank you very much for visiting Ann Arbor Vegan Kitchen! I’m so happy you’re here!
I completed training in Nutrition for a Healthy Heart and earned a Certificate in Plant-Based Nutrition through the T. Colin Campbell Center for Nutrition Studies. I am also Forks Over Knives Plant-Based Certified, and a graduate of the Starch Solution Certification program.
I teach a variety of heart-healthy whole-foods plant-based cooking classes and workshops, and I’m a chef with the Plant Based Nutrition Support Group (PBNSG.org) team.
I began writing about vegan recipes in my column in The Ann Arbor News several years ago. Now I am a regular contributor to Barefoot Vegan Magazine, the official publication of the Barefoot Vegan Farm and Sanctuary in southwestern France. My plant-based recipes have also been featured in both the The McDougall Newsletter and Center for Nutrition Studies Newsletter, and included in Vegan Magazine and Honest Cooking.
I contributed original recipes to the collaborative The Vegan Friends Cookbook (created by 19 vegan chefs around the world), and created text for the chapter on nourishing mind and body in To Save A Starfish: A Compassion-Fatigue Workbook For The Animal-Welfare Warrier.
I have had the honor of writing articles and recipes for the T. Colin Campbell Center for Nutrition Studies website, and have served as a course reviewer, course contributor, and special project author (“Plant Based On A Budget: Food Guide to Eating Well and Loving It”) for the updated Certificate in Plant-Based Nutrition program (offered through the T. Colin Campbell Center for Nutrition Studies).
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Even though there are such compelling reasons to consider a vegan lifestyle – for personal health, for the animals, for the environment – so many people struggle with the food.
As a Certified Vegan Lifestyle Coach and Educator, I work closely with clients looking for a better way to make healthy food choices, and this is where the fun begins! I specialize in creating, testing, and refining recipes for fabulous, wholesome food, with an emphasis on fresh fruits and vegetables, legumes, whole grains, and nutritious low-fat starch-based principles.
However, I wasn’t always plant-based, and I understand very well the challenges that a new vegan can face.
As your personal vegan coach, I want to help make this adventure the best decision you’ve ever made.
During our sessions, we’ll explore best-fit strategies and transitional tools, plus create wonderful food you’ll really love – with customized recipes designed to establish and support your new healthy habits, one delicious meal at a time. Learn more about my personal coaching program here.
Education and Training
Certified Vegan Lifestyle Coach and Educator, Main Street Vegan Academy
Certified Personal Chef, Wellness Forum Health
Certificate in Plant-Based Nutrition, T. Colin Campbell Center for Nutrition Studies
Nutrition for a Healthy Heart, T. Colin Campbell Center for Nutrition Studies
Starch Solution Certification, Dr. McDougall’s Health and Medical Center
Forks Over Knives Plant-Based Certified, Rouxbe Cooking School
Master of Arts degree, Wayne State University
Bachelor of Fine Arts degree, Wayne State University