About Kelly

 

My beginning

I was born in Portland, Maine and grew up 45 minutes north of Portand in the small town of Randolph.  In 2004 I  moved to Germany to be an Au Pair and was in awe of the difference in food culture and lifestyle. It was this pivotal point in my life that guided me towards a career path in health, wellness and well-being. Upon my return to the states, I pursued and earned a Bachelor’s Degree in Exercise Physiology from the University of Southern Maine.


My move to The City

In 2009 I made the move to “The City” where I earned a Master’s Degree in Clinical Nutrition & Dietetics from New York University and completed my dietetic internship at Beth Israel Medical Center, which is now transitioned to the Mount Sinai Hospital System. While the classroom instruction was profoundly beneficial it was the experience in the hospital, food service kitchen, and community that expanded my knowledge in nutrition and dietetics to new heights not found in atextbook. Working alongside a mentor who is a leader in the “nutripreneur” movement I was provided with a glimpse of the different avenues in which I could take my skills and knowledge beyond its traditional hospital grounds.


My work so far

I have worked in various neighborhoods in NYC in areas such as employee wellness, HIV/AIDS nutrition care, gestational diabetes, and perinatal nutrition. I was introduced to telehealth in 2014, and I am currently working as an independent contractor focusing on women’s health, reproductive nutrition, and general well-being with a focus on cultural foods and traditional cuisine. 

In 2016 I was recruited to the United Arab Emirates for work and moved there in January 2017. After
completing 3 years between Abu Dhabi and Dubai as a manager, consultant, researcher and Pilates Teacher I returned back to NYC in January 2020. I began teaching Pilates at Equinox on Greenwich Avenue in February, and stopped teaching on March 16th 2020 due to the COVID pandemic. During the 6 months that Equinox was closed I took a short-term urgent position as a Clinical Dietitian at a hospital on Roosevelt Island and later as a Long-Term Care dietitian in the Bronx. In the beginning of 2021 I taught a Health and Wellness class at an independent prep school in Manhattan to students with learning disabilities. After a whirlwind arrival back to America and working through the pandemic in various settings, I made the decision to focus more on my own brand and Pilates education and teaching.

I enjoy volunteer work and have volunteered in various settings such as local soup kitchens, working with the Hill Tribes in Mindanao, Philippines, refugee support in Paris, and teaching Pilates to women at Dubai Foundation for Women and Children.


My approach

My approach to working with clients includes evidence-based research outcomes combined with common sense and a sense of humor. Research has shown a recent rise in anxiety and depression, which may overlap with one’s food choices and general confusion about what to eat. I built Indigenous Nutritionist® & Contrology with this in mind and utilize technology to enable me to reach people around the globe with my message.


My Journey Forward

I completed my full apparatus Pilates training, which involved bridging to Classical Pilates, while based in Dubai. I haveover 20 years of Pilates experience.  I am continuing to build my brand from the ground up, taking the “Slow Food,” approach of allowing the time for it to be grown organically in order to feed you the best content I can create. Recently, I  got married to a man of French decent and have relocated to Paris, France part time. Currently, I am focusing on building up my blog and vlog, and you can expect to hear more about the French food culture now that I am a “Parisian-in-training.”

 

“In order to write about life first you must live it.” – Ernest Hemingway

I am interested in how literature and writers of the past can provide insights into the nutrition, health, movement, wellness and well-being lifestyles of today and how indigenous (native to a particular place) foods and traditional cuisine can surivive and thrive in a modern day society.