I’ve worked for a decade conducting public health advocacy and supporting patients and clients to improve metabolic, endocrinological, HIV nutrition, cardiovascular health. My mission is to empower you to find food freedom, ditch chronic dieting, and heal your relationship with your body. Through the practices of mindful nutrition and intuitive eating, I’m dedicated to supporting you in the management of prediabetes, diabetes, heart disease, hypertension, high cholesterol, and gastrointestinal disorders.  

My passion is to promote universal access to nutrition support, healthcare, and wholesome foods for all segments of society. I am particularly committed to bringing culturally-rich and culturally-humble nutrition support to BIPOC women healing from disordered eating and eating disorders. 

As a health journalist, I serve as a nutrition expert and columnist in leading publications including Time, The New York Times, Health, EatingWell, Shape, Real Simple, and EveryDay Health among others. I also write a nutrition blog at www.AliceInFoodieland.com, a place where the community can explore science-based nutrition articles and delicious, health-supportive recipes.

My cookbooks, “The Prediabetes Diet Plan and Reversal Guide: Control Your Blood Sugar and Reclaim Your Health” and “The Renal Diet Cookbook for Caregivers” will be published in the spring of 2021. 

As the Duke Center for International Development Malnutrition Research Fellow with the Academy of Nutrition and Dietetics Foundation, I conducted research to address malnutrition and stunting in underserved indigenous populations in Central America. I also created the first national mapping of malnutrition services in Guatemala in partnership with national and international stakeholders.

Throughout my career, I’ve conducted health research and developed bilingual nutrition education programs for underserved communities in Guatemala, South Africa, Brooklyn, Harlem, and the Bronx.

I am also an award-winning Natural Foods Chef recognized with a James Beard Foundation National Scholar Award and The Italian Culinary Institute for Foreigners Tony May Award. 

To nurture my love for food, I participated in an NYU Food and Nutrition Studies Program in Italy.  While in Italy, I visited artisan vineyards, olive oil and balsamic vinegar producers, pasta artists, and delicious organic farms.