Photo Credit: Anna Primavera
BEHAVIORAL FOOD THERAPY
Offering private sessions and group support virtually and in-person in the SF Bay Area and Marin County.
As a Behavioral Food Therapist I’m interested in how your past experiences, current beliefs and behaviors, and relationship with your body and emotions shape your relationship to food.
I can help with emotional, binge, or restrictive eating, disconnection from the body, body image struggles, emotional resilience, conscious nourishment and living with intention.
I’m into farmer’s markets, memoirs, conscious living, fashion as a wellness tool, dog life, grounding exercises and the wisdom that our bodies hold.
Support to help you cultivate awareness, nurture with kindness, and live with intention.
Recent Posts
Videos
There’s more influencing our food choices than we may realize. Often, when we serve ourselves another helping or reach for a snack we know our body isn’t craving, we blame our lack of discipline and willpower. In reality, the reactive, compulsive, and automatic ways we engage with food are, in part, a downstream effect of living with unprocessed body grief, shame, and neglect, or feelings of unworthiness and disappointment in our bodies and ourselves. learn about the five mindsets and practices I turn to in order to help my clients gently process the emotional discomfort often tied to food, so they can begin to feel more at home in their body as it is and move forward in a healthier and more complete way.
I lead a six-week group program called Make Peace with Food. The first group of 2022 begins this Friday, January 14th,, and I hope you’ll join! In the video below I explain why I'm so passionate about offering this group.
This has been my go-to salad dressing all summer long. I make a big batch for the week and drizzle it over my favorite summer salad (shown in the video below) or a quick lunch of a poached egg over grilled asparagus, or toss it with grains, Fattoush, pasta, beans or grilled shrimp.
I'm sharing a short clip from the workshop I gave a few weeks ago, Nurturing the Wise Mind for Conscious Nourishment. In the clip I talk about a psychological concept called window of tolerance to explain how and why we use food to soothe, escape, numb, or create a sense of control.
Why is it important to address tricky food habits? Because they keep us stuck and make us feel bad on many levels. And there are techniques and mindsets we can adopt to free up mental and emotional bandwidth, find ease in our food life, and have more energy for what really matters.
Intuitive Eating is a powerful evidence-based and weight-inclusive approach to health I use to help my clients cultivate a healthy relationship to food and body. The framework supports those wanting to make more mindful, intentional food and self-care choices as well as those looking to address emotional eating, bingeing, restriction, yo-yo dieting and other forms of disordered eating.
The health of our gut influences our whole health. Everything from cravings, mood swings, low immunity, brain fog, and chronic aches and pains can be tied to poor digestive functioning.
But HOW we eat and interact with food throughout the day impacts our digestion just as much as WHAT we eat.
Do you struggle with cravings? Maybe you crave something specific like salty or sweet foods, or perhaps you crave food at a certain time of day, like mid-afternoon or after dinner?
Weeknight Dinner Inspiration
As the weather warms up, so does my appetite for smoothies and shakes. This shake is rich, creamy, and a fun combination of tahini, frozen banana, dried fig, cinnamon, and vanilla.
You might have heard of green rice? Well, when you swap out the rice for quinoa you get this green quinoa that is bright and verdant with fresh, citrusy Mexican flavors.
This apple dressing is simple and unusual. A whole apple is blended with apple cider vinegar, olive oil, water and preserved lemon. The preserved lemon acts in two ways; it adds briny acidity to balance the sweetness from the apple and it gives the right amount of saltiness so that actual salt is not needed.
This chop salad is straight forward. It doesn't require a formal recipe but it deserves to be presented in recipe form to celebrate winter's abundance.
The origins of this soup date back two years when I made it for friends over for lunch one Autumn Sunday. I'm not a pumpkin fan, but for reasons I cannot explain now, I was uncharacteristically inspired to make a pumpkin-centric soup. I knew - for my sake - that this soup would need bold flavors to offset the pumpkin. So I used a Mexican flavor profile, confident that smokey chili powder and chipotles in adobo and perky lime would lift the pumpkin out of its one-dimensional life.