I am a Certified Personal Trainer and Nutrition Coach through The National Academy of Sports Medicine. I have also completed Rouxbe Culinary School's Professional Plant-Based Cooking Certificate.
I am originally from Boston, Massachusetts and now live in Columbus, Ohio by way of Riyadh, Saudi Arabia. I am passionate about healthy living; sustainable, local food; and discovering new cultures through cooking.
My husband and I recently moved back to the U.S. after living in Riyadh, Saudi Arabia for two years. We met while we were both working for an international travel company. Our passion for travel and exploring new cultures brought us together and we still lead with our stomachs wherever we travel.
Follow along on Instagram @BreadandLettuce.
I have been plant-based for nearly ten years now! I do not believe in veganism or eating plant-based as a restrictive diet method, but rather as a shift in mindset about how we nourish ourselves and where that nourishment comes from. I believe food should be comforting, satisfying, nutritious, and sustainable to our bodies, communities, and the planet.
Although I am American, my cooking is highly influenced by my travels and culinary explorations. From South America to Saudi Arabia, you will see many international influences in my recipes. Whether it is an ingredient, a cooking method, or cultural food tradition, I continue to be fascinated and inspired by food from around the world.
Food has a unique ability to bring people together. I often find this in my own life, and I hope you will find that this online community feels just as welcoming as a real kitchen. For me, cooking together and sharing a meal is the best way to get to know someone and build community. Being plant-based should not impede this no matter where in the world you live.
If you have made the commitment to eat more plants, whether you identify as fully vegan or not, you've likely endured some teasing or questioning about your decision. For me, the namesake of this blog is all about embracing this questioning instead of getting put off or offended.
In the early days of my transition to veganism, I remember being teased during a dinner out about the fact that the only thing on the menu I could order was "basically bread and lettuce." These days my diet is much more diverse and so are my menu items, but I still find nothing wrong with good 'ol bread and lettuce and I welcome the conversation about why I choose to eat the way I do. Here's to shedding the stereotype of the militant vegan who can't take a joke and to diversifying vegan food options while inspiring others to eat more plants-- to having our bread and lettuce, and eating it too. Cheers!
Send me a message, ask me a question, submit a recipe to be "veganized," or request a one-on-one zoom session using this form.
Talk to you soon!