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hey there! I’M MICHELE.

I am the functional nutritionist and health-supportive chef behind @thedirtonvegetables. I completed my Masters in Science in Human Nutrition and received my Degree from the University of Bridgeport and became a Certified Nutritional Specialist (CNS) in 2019.

My education and experience in functional nutrition and functional medicine allows me to address areas such as gut health, digestion, IBS/IBD, autoimmunity, hormone balance, micronutrients, hydration, metabolic pathways, injury recovery and sleep patterns through nutrition with my clients.

Before starting my nutrition consulting business, I have worked as a personal chef, specializing in plant-centered cuisine for nearly a decade. I am trained in planning nutritionally balanced menus and developing menus for specific dietary needs.

I live in Westchester, New York with my husband, Sam and my two children, Talia and Philip (AKA Tali and Philly Boy). I’m an Enneagram 2w3 (that’s code for “the helpers” who love being able to make a difference in the world. They are outgoing and self-assured, sacrificing their time to focus on others. They do best in environments that encourage collaboration and set big goals for helping the community). That pretty much fits the bill.

When I am not working with clients, you can find me spending time with my family and friends, cooking, singing, in the garden, exercising, at our family weekend home in Goshen, or on the beach in Gloucester. Oh, and I am always schlepping a big LL BEAN bag filled with goods for my kids. You can never go anywhere unprepared.

WORK WITH ME
 
 
 

I ATE my last cheeseburger AT AGE 7 and have been a vegetarian ever since THAT PIVOTAL MOMENT WHEN I SAID BYE-BYE TO EATING MEAT. let's get interested in where our food comes from.

 
 
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ONE HEALTHY FORKFUL AT A TIME

The Natural Gourmet Institute trained me to prepare cuisine that is vegetarian, vegan, gluten-free, allergy-friendly, oh and let’s not forget DELICIOUS. I also hold a Certificate in Plant Based Nutrition through Cornell University.

As a child, I’d wake up to the smell of garlic and olive oil on the frying pan from my mother preparing lunches for us to take to school—to this day that is my favorite smell in the world! My love for animals has driven me to cook cuisine that is designed to be both healthy and delicious without adding meat into the equation, and that desire has motivated me to make recipes that don’t sacrifice nutrition or flavor.