Bachelor of Nutritional Science, University of Vienna
Master of Nutritional Science, University of Vienna
Certified Health-, Fitness-, and Personal Trainer
I grew up in a household where everything was made from scratch. The kitchen was and still is the liveliest place in my parent’s home. I still cringe when I see someone using a microwave. In my early childhood, I didn't build sandcastles but I made dumplings and cakes…my mother encouraged me to experiment in the kitchen with real food and soon I became a confident creator of delicious things. I never liked sticking to a recipe, I still prefer not to follow one by its measurements. I always add my own extra tiny pinch of cardamom, double the amount of garlic, or slip in a little sip of Cointreau. That's my style.
While being free to create wild culinary concoctions and make messes in the kitchen, my sister and I yearned for convenience food and McDonalds. We thought homemade jam and bread and stews and baked goods were the most boring things on earth…we told ourselves that once we grew up we would live off the food in the colourful wrappers and drink all of the flavours from the soda stream.
Things changed when I turned 16 and started suffering from acne like most teenagers. My mom took me to an applied kinesiologist who put me on a candida diet. For those who don't know what candida is.. it's a pathogen that lives in most peoples’ system and is harmless unless there is an overgrowth of it which can cause skin problems, brain fog, headaches and much more. Candida nourishes itself from sugars.. so on a candida diet you have to cut as many sources of sugar as possible. That's what I did for a period of 3 months. It improved my skin and most importantly it awakened my interest in nutrition and health.
Throughout the years the butter-overloaded cinnamon buns and triple caramel peanut butter cheesecake brownies were slowly replaced by homemade granola bars, raw energy balls, quinoa cookies or dark chocolate chilli fudge. As every teenage girl becoming a woman, body transformations and decreased metabolism activity were pretty scary and I soon realized that healthy eating and being physically active not only aided my physique but also my mental wellbeing.
I graduated with a bachelor in nutritional sciences from the University of Vienna and a couple years later with a Masters degree in Nutritional science focused on public health nutrition. Throughout my studies I thought I wanted to work for a UN organization (I interned at the International Atomic Energy Agency IAEA and World Health Organization). After these internships I realized that working with policy in an a office took me too far away from the lived day to day realities of the people I wanted to help and from the flour coated counter tops that I wanted to feel with my own hands.
I don't eat processed foods, unless hungover. I eat everything really. I am not vegan, vegetarian, fruitarian, pescetarian, meat lover or whatever.. .I mostly eat whole foods. My diet consists mostly of veggies and nuts (seriously, a lot of nuts), chickpeas, legumes, fish, meat, tofu.. Hummus is my favourite! I could eat it every day and night. Mainly I think that cooking shouldn't be complicated, I am a fan of one pot/bowl dishes. I love taking indulgent recipes and altering them to increase the nutritional value without sacrificing the flavor.
MY APPROACH WITH CLIENTS
I don't like calorie counting. I believe that healthy food should not only make you feel awesome but taste delicious too!
In my eyes healthy nutrition and healthy eating can only be achieved if your stress and work environment is balanced. I believe in an holistic approach where healthy eating and cooking shouldn't be a burden or an extra stress factor in your life. It should be sustainable and suitable for everyone on an individual level. I teach my clients how easy it is to nourish their body, achieve optimal health and enjoy healthy and delicious food without guilt, suitable for everyone.
De Onis M, Zeitlhuber J, Martinez-Costa C, (2016) Nutritional disorders in the proposed 11th revision of the International Classification of Diseases: feedback from a survey of stakeholders, Journal of Public Health Nutriton. Jun 12: 1-7. (online: https://www.cambridge.org/core/journals/public-health-nutrition/article/nutritional-disorders-in-the-proposed-11th-revision-of-the-international-classification-of-diseases-feedback-from-a-survey-of-stakeholders/C9105D3D8C33FC1BEA86A923C4209C40)