Clinical Nutritionist
Rachel earned her Master of Science at the Maryland University of Integrative Health. She sought to train in the field of nutrition from a functional medicine perspective, choosing a program that prioritized a holistic, food-first approach to health. As a long-time believer in holistic healthcare, Rachel has witnessed how many factors, including diet, stress, genetics, environment, and movement, directly influence health and wellness. Driven by a deep passion for food, a lifetime of being a “science nerd,” and years of attempting to muddle through food fads and diet culture, Rachel found her career calling as a CNS in Integrative Nutrition.
Rachel says, “My mission is to empower others to take control of their own health and learn what feels best for their mind and body. Optimal health is not just focused on avoiding illness and disease (although that’s a great place to start!) but on attaining the best possible health outcomes by balancing physical, emotional, social, spiritual, and intellectual health. I strive to advocate for my clients, help them separate fact from fiction, address the root cause of their health conditions and symptoms, and become a trusted member of their wellness team. Everyone deserves to feel good in their body.”
Outside of the office, Rachel enjoys cooking and experimenting with new recipes. Her kitchen adventures involve many successes and failures, as she has both mastered the French macaron and once baked the worst pumpkin pie in history. Now that her young son is her sous chef, cooking is always a slow-paced but joyful adventure.