Living Well with Kiki

12/06/2025

Finally made it to the university , where I earned my Master’s in Clinical Nutrition! I wasn’t able to attend graduation, but I’m so grateful for this program and the professors who shaped my path. It opened my eyes to the power of holistic, whole-person care and the healing potential of food.

As a current CNS candidate, I’m often asked about the difference between an RD and what I do. The biggest distinction is that I take a more holistic approach to nutrition care — focusing on wellness and prevention rather than treating disease. I work with clients who want to be proactive with their health instead of reactive.

Want to learn more? Join my newsletter community or schedule a discovery call through the link in my bio!

07/03/2025

This was something special 💛

I had the joy of leading a cooking class at The Table / — teaching their amazing clients how to make easy, healthy burrito bowls using a crockpot!

We talked about the power of simple ingredients, stretching a budget, and nourishing our bodies with flavor and balance. The best part? Seeing everyone gain confidence with cooking ✨

Grateful for the opportunity to connect, cook, and support a mission that empowers survivors and strengthens community!

06/10/2025

Feeling puffy, low energy, or just blah as the heat rolls in?

My last blog has 5 quick nutrition hacks to help you feel lighter, more energized, and less bloated without dieting.

Click my bio link to join my Newsletter to get more!

04/11/2025

challenge!

02/15/2025

Kick off the New Year with a healthier you! We’re busting weight loss myths, exploring body composition, and sharing simple tips for eating smarter.

01/21/2025

Individuals in the Sacramento area are invited to attend a workshop this Thursday, where I will discuss strategies for preventing blood sugar and diabetes, and achieving remission. 👇🏽👇🏽👇🏽

Get ready to align your mind, body, and gut at our "Aligning Wellness" event - it's time to prioritize your well-being!

01/04/2025

5 Years ✨

It’s hard to believe it’s been 5 years since I turned my side hustle into my full-time business! I’m so grateful for my nutrition private practice and the opportunity to positively impact so many lives.

Thank you to all my clients — from California to across the country — for trusting me with your health journey 🙏🏽

It’s been incredible to watch this business grow from where it started to where it is today. I can’t wait to see what the future holds!

11/29/2024

Thankful 🤎

11/17/2024

What a soul-filling trip! 🤍

Entrepreneurship is a grind, but these amazing ladies remind me how important it is to press pause and enjoy life a little. Fun is always part of the journey! 🙃

10/26/2024

Hearty Black Bean and Sweet Potato Chili (With Healthy Thickening Hack)

Ingredients:
2 medium sweet potatoes, peeled and diced
1 can (15 oz) black beans, drained and rinsed
1 can (15 oz) kidney beans, drained and rinsed
1 can (15 oz) diced tomatoes (no salt added)
1 small onion, chopped
2 cloves garlic, minced
4 cups vegetable broth or water
1 tbsp chili powder
1 tsp cumin
1 tsp smoked paprika
1/4 cup rolled oats (for thickening)
Salt and pepper to taste
Fresh cilantro for garnish (optional)

Instructions:
1. Cook the Base: In a large pot, sauté onion and garlic in a little olive oil over medium heat until soft. Add the chili powder, cumin, and smoked paprika, and stir for 1 minute to toast the spices.
2. Add the Veggies and Beans: Stir in sweet potatoes, black beans, kidney beans, diced tomatoes, and broth. Bring to a boil, then reduce heat and let it simmer for 20-25 minutes until sweet potatoes are tender.
3. Thicken with Oats: Stir in the rolled oats and simmer for another 10 minutes. The oats will naturally absorb liquid and thicken the chili.
4. Optional Step – Mash Beans: To make the chili thicker, mash some of the beans with a fork or immersion blender.
5. Serve: Garnish with cilantro!

Enjoy!

10/26/2024

Creamy Cauliflower and Carrot Soup (Without the Cream)

Ingredients:
1 large head of cauliflower, cut into florets
4 large carrots, peeled and chopped
1 medium onion, chopped
3 cloves garlic, minced
4 cups low-sodium vegetable broth
1/2 cup coconut milk
1/2 cup non-fat Greek yogurt (optional for extra creaminess)
1 tbsp olive oil
Salt and pepper to taste
Fresh parsley for garnish (optional)

Instructions:
1. Roast the Veggies: Preheat your oven to 400°F. Toss the cauliflower, carrots, and onion in olive oil, season with salt and pepper, and spread on a baking sheet. Roast for 25-30 minutes until the veggies are golden and soft.
2. Cook the Soup Base: In a large pot, sauté the garlic in a bit of olive oil over medium heat until fragrant (about 1 minute). Add the roasted vegetables and the vegetable broth.
3. Blend the Soup: Use an immersion blender or transfer to a blender and puree until smooth.
4. Add Creaminess: Stir in coconut milk and Greek yogurt for extra creaminess. Adjust seasoning with salt and pepper as needed.
5. Serve: Garnish with fresh parsley and serve warm!

Enjoy!