Tell us a little about yourself. Hello! I am registered dietitian, and I currently work with individuals who no longer have kidney function at a dialysis unit in Detroit.
What led you to Cooking Matters? I became involved with Cooking Matters when I was student at Wayne State University and I had the opportunity to complete a practicum with the organization through the Dietetics program. It was a great experience that laid a solid foundation for continued involvement since.
When did you first become interested in nutrition? I became interested in nutrition during my first year of college. At this time, I gained awareness of how crucial proper nutrition is for long-term health.
What do you like to do in your spare time? I enjoy running, exploring farmers’ markets, and spending the day at Belle Isle Beach on hot summer days.
What ingredients do you always keep in your kitchen? No matter the week, I always have nut butter, apples, popcorn kernels, canned black beans and plain Greek yogurt. I like to keep meal preparation simple and easy most days.