When her husband received his diagnosis, she was near graduating from college in business management and prepping a business plan to open a clinic with friends. The demands of trying to figure out how to “save” her husband were immense. She had to (heartbreakingly) go to the group and tell them she was out. She felt she needed to put 100% of her time into solving the CKD puzzle.

They struggled with his diet, and he despised being told he could not have foods he treasured. This sparked a determination in her to figure out how to allow him to have them once again. She truly believed there had to be a way to work with any food. (She was right)

So, within a week of graduating, she turned around and went to culinary school, then followed that with nutrition. The entire time, she was devoted to finding the answers and applying all she was learning to how it fits with CKD.

It took her five years, but thankfully she had been blessed with the ability to focus solely on it and to be in the right place, at the right time, with the right education, opportunities, and the right circumstances to find every vital answer.

In 2020, CKD Culinary Consulting was born and with it, brought forth The How to Eat for CKD Method™ program! The then-budding entrepreneur knew there was a need for a clear, reliable method to free kidney patients from their confusion, show them how to have their favorite foods, more variety, give them a simplified process, and show them how to successfully build their personalized kidney diet and lifestyle.

After years of painstakingly assembling the program, she brought it forward to help others.

Her husband’s lab numbers have remained stable all these years, although, his pants size did go up from all the amazingly tasty foods.