Hi! I'm Kristine, the gal behind these recipes and wellness posts. I care a whole bunch about agriculture, sustainability, and mastering the art of gluten free sourdough. 

I'm on my way to becoming a nutritional practitioner in Denver, Colorado, but I know a thing or two about achieving optimal health through experience. Healing my own health challenges got me in the kitchen and in-touch with my surroundings and I'll never look back. I'm really passionate about functional foods. I want to know where my food comes from, how to prepare it most nutritiously, and how to source it sustainably. We are what we eat eats, after all. With experience on my side, below is how this whole wellness thing seems to work and I'm here to help you achieve it. 

Keys to wellness in short: 

  • Food is preventive healthcare. 
  • Your whole history is your health story, everything is connected. 
  • Heal the cause, don't just treat the symptoms. 
  • Learn to do more with less effort. 

No one diet or lifestyle is a panacea for everyone and everything, and it's vital in achieving wellness to experiment with what makes you feel good. I firmly believe that we are beings whose wellness is based on bioindividuality. On this site you'll find functional food recipes that I've developed to foster optimal health. They're generally free of dairy, gluten, and refined sugar. But as always, roll with how ya feel. 

Beyond nutrition and advocating for a non-toxic, minimalist lifestyle, I also dabble with the world of stråla yoga. Stråla brought me back to myself, and now there’s no greater feeling than to inspire the process of feeling in others. Everything starts from within and I’m beyond thankful to have the privilege now to inspire others in my community to try the same process. The modalities of movement do more for our bodies than just a practice of exercise, it’s an approach to life with ease. If you're interested in having me guide events or private lessons, reach out via the contact tab! 



What I'm Reading

on the bedside table now:

  • Biochemical Individuality - Roger Williams PhD
  • The Vegetarian Myth - Lierre Keith 

noteworthy past reads:

  • Statin Nation - Justin Smith 
  • Grass-Fed Nation - Graham Harvey 
  • Grass, Soil, Hope - Courtney White 
  • Four Fish - Paul Greenberg 
  • Prescription for Nutritional Healing - Phyllis A. Balch CNC

February Podcast Picks 

  • Revolution Health Radio
  • Balanced Bites 
  • FX Medicine 
  • Mastering Nutrition by Chris Masterjohn 
  • Bulletproof Radio 



What do you eat? The foods I include or avoid in my diet are always in flux as products of following how I feel. I like my animal products pasture-raised and my plants local and organically grown. Whatever my food choice, I do my best to ensure it's coming from somewhere responsible for the sake of the environment, animal, farmer, and my own nutrition. In general, I roll with locality and the seasons. 

How do you have time to cook? Meal prep and prioritizing. I prioritize cooking my own food as an act of self-care, to save money, and cooking is like an art form for me. I'll be publishing an ebook on how to meal prep in early 2018!  

Where do you shop? Farmer's markets or directly from one whenever possible, and anywhere else that sells organic or responsibly-grown produce. I tend to buy ingredients like sprouted flour and nuts in bulk online. 

What's in your kitchen? I'm a minimalist of almost all entities when it comes to things. If I don't need it to function, I don't own it. Have a check of my Sustainable + Non-Toxic Kitchen Guide.