Hi I’m Kyra,

My Story

My interest in nutrition began at a very young age, when I enjoyed making balanced, affordable lunches to bring to school. I grew up shopping the Sunday ads, adding more vegetables, and swapping white bread for wheat to increase the fiber in my meals.

From cooking in my parents’ home to dorm life, I’ve always enjoyed tweaking recipes to make them more plant-forward. I truly believe sustainable health requires affordable, realistic changes that easily fit into your lifestyle. Practicing simple lunch recipes is what sparked my passion for helping others incorporate more plants into their meals—simplifying food choices while adding affordable, nutrient-dense variety. One of the biggest wins? Increasing fiber! The variety of colors, history, and culture found in plant foods continues to amaze me, and that’s where the fun really begins.

I completed my master’s degree in nutrition and dietetics and have spent the past three years working in foodservice, creating menus and educational flyers, and preparing meals that accommodate allergies and special dietary preferences. During my dietetic internship, I also spent nine months working in hospital and community settings, completing nutrition assessments, planning meals around individual lifestyles, and staying up to date on current research. I also spent some time working on a local farm, where I learned hands-on growing techniques and gained exposure to different varieties of the everyday vegetable you see at the grocery store.

At home, for the past decade, I’ve spent my free time creating balanced, plant-forward recipes for lunches and dinners—I’ve learned a lot during this time period and am so excited to share it all with YOU!

My Credentials:

• MS in Nutrition

• SERV safe Manager

• SERV safe allergen