I’ve been involved, and infatuated, with food since I was a child. My Southern grandmothers were my first culinary and nutrition instructors; I learned to cook in their sunny kitchens, and they taught me to value and respect food and the land. Almost everything we ate came from the ground, the chicken pen, the cows or the trees. We gathered eggs, searched for buckets of wild blackberries, collected bushels of pecans and greens.
I became a vegetarian at the age of 11, and started reading and learning more about different healing diets. At some point over the last 35 years, I’ve studied vegetarian, vegan, raw, macrobiotic, low-carb, high-protein, local, seasonal, low-fat, fasting and many other diets. I’ve tried out most of them myself, and watched clients and students experiment with others. And I’ve found that the diet that seems to work best for most people is one that’s made up of whole, unprocessed plant foods, with small, occasional additions of fish and organic, grass-fed or pastured animal products. It’s a flexible diet, non-dogmatic in its approach, in which every meal becomes a choice.
Over the years, I have synthesized my education in the food and nutrition arena with two dozen years of spiritual practices, embodiment trainings and body-mind therapies. These include studies with Geneen Roth (author of Women, Food and God), Evelyn Tribole’s Intuitive Eating programs, and Marc David’s Food Psychology training.
My background also includes more than 20 years of studies and degree programs in natural medicine, Macrobiotics, Shiatsu, and Asian food and nutrition systems. I have also studied and am certified in a number of energy healing systems, including Chakra Healing, Reiki and Magnified Healing. My embodiment and mindful movement studies include martial arts, tai chi, qi gong, dance, and more than two decades of professional training in yoga, meditation and pranayama (breathwork) practices. I use all of these in my consulting practice, my teaching and my writing, to help people explore what to eat–which foods and dietary practices work best for them–as well as how they eat: the emotional or spiritual drives behind eating patterns, addictions and behaviors.
It’s an approach that combines the facts about nutrition with the art of mindful eating, the cultivation of a deep, intuitive body awareness, and a curiosity about the underlying, emotional messages that drive cravings and eating patterns.
Lisa is a certified Food Psychology Coach, holistic nutritionist, intuitive eating consultant and author. She has written five books on food and nutrition, and hundreds of magazine articles, and her work has appeared in Self, Natural Solutions, Natural Health, Delicious Living, Vegetarian Times, Yoga Journal, Body and Soul, and many other magazines.
Lisa is also the developer of the InspiredEats iPhone app, and was a former co-founder and recipe creator at Boulder Organic Foods (dba Boulder Soup Works); she is also a co-founder and recipe creator at WhollyBites organic Paleo snack company.
In the field of food psychology and emotional eating, Lisa has studied the work of and trained with Marc David, Geneen Roth and Evelyn Tribole. She has also received extensive training in a number of body-mind modalities, meditation practices and embodiment therapies, and is certified in Sivananda Yoga, Shiatsu, Reiki and other energy systems.
As a chef and expert on food and nutrition, Lisa is a faculty instructor at Bauman College of Holistic Nutrition, a member of the Culinary Council for the Sterling-Rice Group and a founder of WhollyBites organic nutrient-rich snacks. She teaches workshops and private classes, and consults with individuals, groups and businesses on food, health and healing.
WHAT TO EAT: