Kelly has always had an interest in health, wellness and fitness from a young age. She participated in team sports such as volley ball and track as well as individual pursuits such as horseback riding, running and self-defense. She believes in the importance of the mind-body connection and focuses on helping her clients understand how to read and feed their bodies to get the best results for their health.
She is a certified Health Coach from the Institute for Integrative Nutrition where she trained in over 100 dietary theories. She also learned and advocates biodiversity, which means that every person is unique and different in how they react and respond to food. Kelly provides her clients with a customized approach to health, while simultaneously holding them accountable to their health and wellness goals.
Having graduated from Le Cordon Bleu College of Culinary Arts in San Francisco, she uses her extensive knowledge of food and training to help simplify meal planning and cooking for her clients.
“It's about having fun in the kitchen and enjoying hearty, healthy, simple meals. That is just one of the areas in my life that I am passionate about and love sharing with clients. My love for good, clean food will help you get back on track to feeling balanced, amazing and strong.”
In addition to helping people with their wellness goals, Kelly enjoys numerous activities such as yoga, running, hiking, cooking, and spending time with her family.
In working with Kelly you will:
- set and execute clear realistic health goals in simple manageable ways
- understand why it’s not just about what you eat
- understand why you crave certain foods and how to overcome unhealthy eating patterns
- learn how to make simple easy to prepare meals
- regain confidence in order to connect with your authentic self and live the version of your best self that you envision
- and a great deal more!
B.A., Lewis and Clark College
A.A., Le Cordon Bleu College of Culinary Arts in San Francisco
Pre - Certification Institute for Integrative Nutrition (completion in August 2015)