About Vicki

Meet Vicki...

Vicki helps people regain control of their health by using food as medicine to lower cholesterol, blood pressure, A1C, reduce or eliminate inflammation throughout their body and stop or reduce dependence on prescription medications.  She knows firsthand that through leaning into a whole food, plant-based lifestyle, many chronic diseases can be reduced or eliminated. 

Vicki resolved her high cholesterol, being overweight, pre-diabetes, and many of the aches and pains due to inflammation after transitioning to a whole food, plant-based lifestyle. 

Vicki has a plant-based nutrition certification from the T. Colin Campbell Center for Nutrition Studies and eCornell.   Dr. Campbell is one of the pioneers of WFPB nutrition and the lead scientist of The China Study.  Her second certification is from the Food Revolution Network’s Plant-Based Coaching Certification program.  Another certificate she has earned is from Claire Zammit’s Institute for Women-Centered Coaching, Foundations of Woman-Centered Coaching Program.

She graduated from the Rouxbe (Forks Over Knives), Plant-based Cooking course.  She is currently enrolled in the McDougall Starch-Based certification program and the Married to Health, Good Gut SIBO/IBS program with Dalia Marin, RDN, LD, CGN, and James Marin, RD, EN.  Vicki also completed the Plant Fed Gut program by Dr. Will Bulsiewicz, a board-certified gastroenterologist and author of the New York Times bestseller Fiber Fueled.

Vicki holds a bachelor’s degree in Economics from the University of Washington.  Outside of her passion for coaching, she enjoys cooking, developing healthy, whole-food, plant-based recipes, growing her own vegetables, and taking long walks.  She loves parenting her identical twin sons and caring for the family’s cat.  She enjoys traveling and spending time with family and friends.