Tailored Bites LC

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Registered Dietitian + Medical & Performance Chef delivering personalized meals and clinical nutrition support for individuals managing weight, metabolic health, and complex conditions.

10/06/2026

If I had a dollar for every time I’ve heard someone call a food “good” or “bad” in my decade as a dietitian, I’d be a billionaire.

Yes, some foods are more nutrient-dense than others. And those nutrients play an important role in supporting health and preventing disease.

But nutrient density isn’t the only thing that determines whether a food meets someone’s needs. And it certainly doesn’t give food a moral value.

Sometimes, the foods people love to call “bad” are exactly what someone needs.

White rice. Pasta. Couscous. Rice noodles. Corn. Grits.

For my client with advanced kidney disease, these foods help provide the calories he needs while keeping his meals within his individualized protein and potassium limits.

They’re essential nourishment.

And look at what those ingredients became: colorful, flavorful meals with vegetables, herbs, carefully portioned protein, and as much nutrition as I can work in within his restrictions.

Food isn’t inherently good or bad.

And I’m going to keep saying it: “healthy” needs context.

Who’s eating the food?
What does their body need?
What restrictions are we working with?

You’re feeding a human being. Not a food rule. 🤍

09/30/2026

You’re seeing one ingredient in one meal—not the entire week I’ve planned around it, or the person I’ve planned it for.

So before the beef gets put on trial, we need some context.

Who’s eating it? What are their nutritional needs? How much are they having? What else are they eating throughout the week?

Those details matter. And looking at those details is my profession.

“Eat more fruits and vegetables” can be useful advice. But it doesn’t tell someone how to eat through treatment, manage specific nutrient restrictions, fuel their training, support recovery, or meet their needs during a demanding workday.

That’s where individualized nutrition care comes in.

As registered dietitians, we study how the body digests, absorbs, and uses nutrients—down to the cellular level—and translate that science into practical care.

As a master’s-trained registered dietitian who’s been cooking professionally for almost a decade, I take that care into the kitchen.

The ingredients, portions, preparation, and variety across the week all serve the person I’m feeding. Their medical or performance needs matter. So do their schedule, preferences, and enjoyment of the food.

Whether we’re navigating a diagnosis or planning around strength, endurance, and recovery, the details deserve attention.

Specialized nutrition is my area of expertise. Cooking is how I bring it to the table.

Different people need different things. “Healthy” needs context.

Chef tip: Pat your beef dry before seasoning. Less surface moisture means better browning—and that beautiful sear. 🔥

09/25/2026

My mom always said, “Don’t play with your food.”

I disagree wholeheartedly-respectfully Mom 🥰

I’m a self-taught chef, driven by the urge to f**k around and find out—and the obsession to make it better every time. Different textures, different techniques, plenty of things that didn’t work on the first try. That’s how I built my skills, and it’s still how I learn.

When a client tells me, “I don’t know how to cook,” I tell them to start small. Pick one thing you’ve never made and play around with it. If you botch it, that’s information. Try again. Change one thing. See what happens.

And yes, I have cheesecloth in my bag. I just prefer my bare hands. I like to feel what I’m working with. 😉

Who needs a stress ball when you have a fistful of grated zucchini?

This batch went into a chocolate cake that was baked before I served it. Now go play with your food. 🤍

09/23/2026

“Just eat more fruits and vegetables.”

People say this to someone going through cancer treatment as if they’ve solved the problem.

But what if food smells make them nauseated? Their mouth hurts? Everything tastes like metal?

The healthiest meal in the world doesn’t help much if they can’t eat it.

This is one example of medical nutrition therapy, or MNT: the work a dietitian does to help someone meet their nutrition needs while navigating a medical condition or treatment. It looks different for someone with cancer, kidney disease, or diabetes. It can even look different from one week to the next.

During cancer treatment, I might start with one question: What sounds possible to eat today?

If cold, smooth foods are working, we start there. Then I use what I know about nutrition and cooking to find ways to make those foods more nourishing without making them harder to eat.

That’s what medically tailored meals can look like. Sometimes I’m making them myself. Sometimes I’m helping someone and their family figure out what to make.

Either way, the person comes before the perfect plate. 🤍

Nutrition hills I’ll die on 🌱After a decade of working with humans in actual clinical practice, there are a few things I...
09/17/2026

Nutrition hills I’ll die on 🌱

After a decade of working with humans in actual clinical practice, there are a few things I feel pretty damn strongly about.

Skipping meals isn’t a weight-loss strategy if it leaves you ravenous, food-focused and playing catch-up with your hunger later.

Intermittent fasting isn’t metabolic magic. It can work for some people, but extending a fasting window isn’t inherently better—and for many of the women I work with, creating more restriction is the exact opposite of what we need.

Your body isn’t a calculator. It’s an adaptive biological system. Chronic energy restriction can influence hunger, energy expenditure, spontaneous movement and how efficiently the body uses energy. Your body adapts to what you repeatedly ask it to do.

Carbohydrates aren’t the enemy. Neither are potatoes, fruit, rice, oats or bread. We can stop blaming an entire macronutrient for something as complex as human metabolism and weight regulation.

Protein matters. A lot. Especially when we’re losing weight, aging, recovering, training and trying to protect the metabolically active tissue we worked so damn hard to build.

And healthy food should taste really f**king good. Pleasure, satisfaction and enjoyment aren’t failures of nutrition—they’re part of making it sustainable.

At the end of the day, the best nutrition plan is the one designed for the human eating it.

Not the algorithm.
Not your neighbor.
Not some dude with a podcast.

The human. 🤍

Address

4225 E Windrose Drive Suite 105
Phoenix, AZ
85032

Opening Hours

Monday 9am - 1pm
Thursday 10am - 2pm
Friday 10am - 2pm
Saturday 8am - 3pm
Sunday 3pm - 6pm

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