I founded Laura's Natural Kitchen, a natural foods culinary school, to help people seek healthy transformations through diet and improve their health.
I have helped hundreds of clients learn how to select healthy foods and cook them in ways that are simple and quick enough to fit into their lives. Because I am a Whole Foods Chef as well as a Nutritionist, I can personalize recipes to fit your needs as well as teach you simple cooking strategies to maximize the nutrient density of your foods.
There is new evidence every day that eating whole, unprocessed foods can make a real difference in reducing the risk of chronic illnesses like diabetes and cardiovascular disease, as well as maintaining general health and wellness. My approach combines cutting-edge science with natural approaches to food.
My years of study and teaching have shown me that a diet of real vegetables, fruits, legumes, grains, nuts and seeds are imperative to help your body heal. There is no greater gift that we can give our families and ourselves than the knowledge of how to have the best health possible.
I am a Holistic Nutritionist and Natural Foods Chef
Co-author of "Transitioning to Plant Based Diet Instructional Guide"
Featured on ABC 8 Good Morning Texas
Contributor to 360 West Magazine and Indulge Magazine
Previous owner and chef at Hattie May Inn Bed and Breakfast where I served vegetarian, unprocessed food for guests.
Nutrition/Cooking Coach for Virginia G. Piper Cancer Center in Scottsdale, AZ
Certification in Nutrition and Wellness from New Jersey State College
Graduated from Christina Pirello's School of Natural Cooking and Integrative Health Studies in Philadelphia
Studied Chinese Medicine, Macrobiotic Cooking, and Holistic Nutrition with Naturopaths at Southwest Institute of Healing Arts