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The Educated Plate in a Nutshell


Food and nutrition knowledge is the power to make strategic decisions about the food you eat. As a sports dietitian, my goal is to empower people who want to bring their health or sports performance to the next level. Here, you will learn about the latest evidence-based research and current trends. You may become inspired by recipes, meal photos or menu selections when dining out. Just as important, I hope to motivate you to tackle your goals, head on.


The variety of services offer customized education for both individuals and groups of people. Individual counseling through the Clean Plate and Athlete's Plate, dives into an exploration of a new, healthier you. Pantry Makeovers and Grocery Store Tours give you the power and tools to implement the change you work hard for. On a group or community level, high school sport team presentations and corporate wellness presentations offer real life advice on topics they struggle most. In the end, The Educated Plate is here to guide you through your relationship with food. 




Registered Dietitian, Coordinated Program in Dietetics at Framingham State University, 2012 graduate

Academy of Nutrition and Dietetics, member since 2007

Massachusetts & Florida Dietetic Association Member

Collegiate & Professional Sports Dietitians Association

Food and Nutrition Magazine | Stone Soup Blogger 

Dietetic Practice Group of Sports, Cardiovascular and Wellness Nutrition

Dietetic Practice Group of Management in Food and Nutrition Systems

Dietetic Practice Group of Food and Culinary Professionals

Dietetic Practice Group of Vegetarian Nutrition



Work Experience


Sports Dietitian | Minnesota Twins Academy, Fort Myers, FL | August 2015- Present

Registered Dietitian & Marketing Manager | Bryant University Dining Services, Smithfield, RI | August 2014- July 2015

Resident Registered Dietitian | Brandeis University Dining Services, Waltham, MA| December 2012 - July 2014


Clinical Dietetic Intern | Good Samaritan Medical Center, Brockton, MA | January - May 2012

Community Dietetic Intern | Cooking Matters, Share Our Strength, Fitchburg, MA | October - December 2011

Foodservice Dietetic Intern | Community Servings, Jamaica Plain, MA | August - October 2011


Coffee House Opening Manager | The Coffee Perch, Walpole, MA | July - September 2012

Bakery Manager | Blue Moon Bagel Café, Medfield, MA | May 2008 - May 2012

Patient Dietary Liaison | Milford Regional Medical Center, Milford, MA | May 2008 - September 2011

Teen Girl Counselor, Culinary and Nutrition Instructor | Wellspring Camp La Jolla, San Diego, CA | June - August 2010


In 2008, I started working in the foodservice management industry, managing one of Boston's best bakeries and opening a small coffee shop on the owners behalf. Throughout college and during my dietetic internship I trained in hospitals, hunger relief programs and kitchens across Greater Boston. 2012 marked the start of my professional career in higher education dining services, opening two new accounts for two worldwide foodservice companies.


In 2015, I signed on as the Minnesota Twins Sports Dietitian working at the organizations' Academy in Fort Myers, Florida. I educate and support professional athletes throughout the seven minor leagues, including injured players in rehab and the MLB during spring training. I work closely with organizations chefs and culinary teams to develop super delicious nutrient-dense menus and recipes for athletes, coaches and staff. 



Born + Raised: Boston, Mass

Current City: Naples, Florida 

Hobbies: hot yoga, cycling, cooking, traveling, thrifting, gardening, relaxing at the beach and spending quality time with family and friends (who doesn't though?) Oh, and did I mention I LOVE to cook and eat amazing food?!


I've been a pescetarian since 2009 after I caught a 53' yellow fin tuna and savored sushi for dinner. Before that I was a vegetarian for about two years, occasionally going through periods of eating vegan foods. Fruits and vegetables are the majority of my diet. I really enjoy whole grains, especially farro and quinoa. Main sources of lean proteins are also super important in every meal. My favorites are eggs, legumes, ocean fresh seafood, low-fat cheese and Greek yogurt. I'm obsessed with healthy fats like avocado, olives and coconut oil. Natural seasonings, spices and garden fresh herbs are my flavor weapons of choice. My go-to weeknight meal is an Asian veggie stir fry with tofu. 


Food Philosophy

Whole, plant-based, nutrient dense foods provide the highest level of power to our bodies and allow our taste buds to experience an explosion of natural flavor. Eating whole foods while limiting highly processed foods with additives and preservatives simply provides the body with optimal energy to perform, to think clearly, to sleep well and feel good. 



Thrive Market Affiliate

Thrive Market offers the best-selling natural and organic products at wholesale prices through a $60/year membership. Think Costco meets Whole Foods online, and for every paid membership Thrive donates one membership to a low-income American family. For less than $5 a month ($59.95 annually), members can shop 4,000 of the highest quality food, supplements, home, personal care, and beauty products from more than 400 of the best brands on the market, all delivered straight to their doors at 25-50% below retail prices. | | #LetsThrive | @THRIVEmkt















Disclosure: The viewpoints and information shared on The Educated Plate are my own and not associated with or related to Sodexo, SodexoMAGIC,  Minnesota Twins organization or any other party. As an affiliate for Thrive Market, I receive a percentage of the annual fee of every person that signs up through this website. Their products, prices and availability are one of a kind and much appreciated. If you do not feel comfortable with these partnerships please feel free to visit the company websites for more information or to purchase goods directly. Any paid promotions or blog posts will be noted. 


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