About Me

Becca in a dark green turtle neck sweater with a coffee in a kitchen

​Hi, I’m Becca!

I’m a Criminologist with a tech background. About a three years ago I decided to switch gears and do something that I have always been passionate about – nutrition. I am a graduate of the BASc Nutrition & Food program at Ryerson University, and will be starting the MHSc Nutrition Communication program in Fall 2020. I have the intention of becoming a Registered Dietitian once I finish things up. 

I have never been the type to limit the foods that I eat. I grew up with the mindset that whole foods are good foods, and I maintain that perception today. I’m not a dieter, and I rarely say no to tasting anything (hot sauce, scorpions and dog treats included). I’ve come to know that a nutritious diet and healthy lifestyle are things that are learned. Wellness is not simply doing the healthy acts but learning to enjoy them.

The body has this incredible ability to let you know what it needs and to adapt to its surroundings. So my best advice is to listen to it.

A few years ago I discovered that I am gluten intolerant. Although it was a difficult thing to navigate at the time, I began recreating recipes so that I could continue to have the foods that I love. I focus on gastrointestinal (GI) health and recipes that cater to those with GI issues or allergies. My goal is to create recipes that can be enjoyed by those affected and their families. I hope to help you in your health journey.

I’m a yogi, plant lover, cider connoisseur, puppy mom and foodie. I’m here to share my (mostly) healthy recipes and any knowledge I pick up on my way to a life in dietetics.

I hope you enjoy 🙂


Qualifications: BASc in Nutrition & Food from Ryerson University, Food Security Certification from Ryerson University, BA in Social Sciences from Western University, Smart Serve Certification, ADVANCED.fst Food Safety Certification, Nutrigenomics: Genetic Testing for Personalized Nutrition Certificate from Dietitians of Canada.

Commencing the MHSc Nutrition Communication program Fall 2020.

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The Nutrition Junky