I grew up in an all-female, single-parent household with two sisters. Like many siblings, we teased each other—but in our case, it could be cruel. Names like “fatso” and “fatty-boom-sticks” were thrown around regularly, and with a mum who worked tirelessly and couldn’t always intervene, the verbal jabs left a lasting mark. None of us were ever actually overweight (looking back at photos makes that clear), but constantly hearing those words created a powerful body dysmorphic belief that stayed with me for most of my life.
To cope, I threw myself into exercise. Even as a national triathlete with a six-pack, I could always find faults in my body. It wasn’t until I began studying mindfulness and health coaching that I realised I had been missing something crucial: self-empathy.
Growing up financially strapped also shaped my relationship with food. Fresh fruits and vegetables had to last the entire month—and often didn’t. By the age of ten, I already understood the power of quality ingredients. I noticed how they reduced bloating, kept me full, and even improved my running. I would save my pocket money to buy fresh produce when our supplies ran out. That early connection with food eventually allowed me to identify my sensitivity to wheat and finally say goodbye to chronic rhinitis I’d lived with for years.
This love of nourishing, intentional food grew into a career. I became a natural chef, trained to make food truly digestible, amplify its nutrients, and create meals with intuition and creativity. Today, I combine my experience in exercise training, nutrition, and mindful coaching to help others build a healthy, balanced relationship with food and their bodies, supporting sustainable wellness from the inside out.
I loved sport from an early age and often used it as a way to cope, which naturally led me into physical education. While studying, I was introduced to sports massage therapy by one of my lecturers and went on to qualify. As I applied what I was learning, something amazing happened—I became a national triathlete. Please delete while studying I became a massage therapist because it has nothing to do with being a triathlete. Needs to be something like: I've loved sport from an early age and often used it as a way to cope, which naturally led me to study physical education. During my studies, I applied my newly acquired knowledge to my triathlon training, ultimately becoming a national-level triathlete.
I work as an integrated health and wellness coach, supporting lasting health, wellbeing, and vitality through intuitive eating, mindful awareness, stress management and joyful movement. My approach is grounded in lifestyle medicine, having been trained by Rangan Chatterjee, and focuses on creating sustainable behaviour change that supports long-term health.
I also work alongside GPs to support preventive medicine and the management of chronic diseases, helping to address symptoms and, where appropriate, support the improvement or reversal of lifestyle-related chronic diseases through evidence-based, holistic interventions.
In addition, I enhance existing clinical hospital diets by developing bespoke, plant-forward, probiotic-rich menus that support patient recovery, strengthen the microbiome, and reduce the risk of future infections, while also contributing to preventive care for outpatients.
Alongside this, I teach natural cookery, helping individuals build practical skills to prepare nourishing, wholefood meals that support everyday health and wellbeing.
