I’m a mom, a wife, a natural foods chef, a holistic health coach, and a yoga teacher…and I’m so utterly passionate about every single one of those roles.
I wasn’t always all of these things. In fact, I was opposite.
In the late 90’s – fresh out of university – I lived in New York City and worked as a junior investment banker for one of the largest British banks. I wore suits and high heels and ate fast food. Several years later, I graduated with an MBA from Yale University and was well on my way to a successful and lucrative long-term career back in the world of Wall Street. I didn’t sleep a lot, I went out drinking a few times a week with clients and friends, ate dessert after every meal, and religiously went to the hottest place in town – Bikram Yoga class – to sweat so I would feel like I was detoxing and losing weight.
It didn’t feel like it at the time – but the reality was that I was hurting myself from the inside. I would get heart burn while eating, suffered from allergies that I blamed on pollen, and generally felt pissed off most of the time.
I started running long distances to help with stress. I loved running – and am proud of the three marathons I have under my belt – but I was definitely one of those “unhealthy healthy” people, running around NYC thinking I was in such great shape, but in reality was sick on the inside.
One of the most important lessons that I learned from my distance running was how food could affect my body. What I ate the night before dictated how my early morning training runs would go. How I ate for 2+ weeks before a marathon most certainly played a key role in how the race felt. This realisation was the beginning of my life shift.
In 2006, I enrolled as a student at the Institute for Integrative Nutrition to learn more about how food affects the body. Over the course of a year, I walked into the auditorium in Lincoln Center and sat in front of today’s most famous health & nutrition legends – like Dr. Andrew Weil & Deepak Chopra – and soaked up their knowledge. I was in pure heaven.
I started making frequent visits to the organic food store & cooked all my meals at home – made smoothies every morning, ate more broccoli, wild-caught fish, and lived on avocados. I started doing yoga in a non-heated room (I realised that heated rooms aggravated my already Type-A personality) and was a student of many amazing teachers. Not only did I have more energy and hardly became sick anymore, I started to feel a very deep transformation toward happiness and inner calm.
Then, the world financial crisis hit and I took a package from my Wall Street job – what many would deem unfortunate – but I saw it as an opportunity.
I spent the next year as a culinary student at the Natural Gourmet Institute for Health and Culinary Arts in New York and flew across the country to San Diego to train in the kitchen of the world’s original luxury spa – the Golden Door. There I learned all about garden-to-table cooking and about how clean food equals a clean body.
Soon after, my husband and I relocated to Australia, his native country.
It was in 2008 that I started Kitchen Vitality – dedicated to teaching people about cooking with natural, traditional whole foods in order to heal your body. Food truly is our medicine, our key to health. Kitchen Vitality allows me to teach from my heart and spread the knowledge of nutrition, food & life that I’ve gained throughout the years.
So now, I am thankful every single day for how my life has ended up. I never would have imagined this 10 years ago. I live in beautiful Brisbane and am mom to three little boys ages 3 to 7 years. I have a healthy, active lifestyle filled with yoga, Crossfit and continue to run. I’m a passionate yoga teacher with a decade of teaching experience, and I have a dream business where I have the most fortunate opportunity to meet the most curious, receptive, food-loving people. Change does happen. Come join me.