I’ve always been drawn to health and nutrition, but while working in finance, I realized those were the topics I kept returning to—and the work I wanted to pursue more meaningfully. That curiosity led me to The Health Coach Training Program™, where concepts like bio-individuality and a return to whole, recognizable foods gave me the foundation to think about wellness in a simpler, more personal way.
Today, I’m a Certified Health Coach and co-founder of The Forward Bar, a whole-food snack brand born from a challenge my co-founder, Joe, and I experienced firsthand: finding a convenient protein bar made with ingredients we recognized and felt good about. What began as something I wanted to eat and recommend has grown into a mission to make nutritious choices easier—without compromising quality for convenience.
WHAT FIRST SPARKED YOUR INTEREST IN HEALTH AND NUTRITION, AND WHAT WAS HAPPENING IN YOUR LIFE WHEN YOU BEGAN EXPLORING THIS PATH?
A: I’ve always been interested in health and wellness. Growing up as an athlete, I was naturally conscious of how food made me feel and how it impacted my energy and performance. I was also always the person packing my own lunches and snacks and paying attention to what I was eating.
That interest became much more meaningful when I was working in finance. I had followed a very traditional career path, but I didn’t feel fulfilled by the work I was doing. Health and nutrition were the topics I kept coming back to in my personal life, and I realized I wanted to explore whether that passion could become something more. Becoming a health coach felt like an opportunity to turn something I genuinely cared about into work that could positively impact other people.
WHAT ULTIMATELY LED YOU TO PURSUE HEALTH COACHING, AND WHAT DREW YOU TO IIN?
A: I wanted an education that would give me a stronger foundation and credibility in a space I was already incredibly passionate about. What drew me to IIN was that it didn’t teach one rigid approach to nutrition. There are so many diets, philosophies, and opinions in wellness, and I loved that IIN exposed us to many different perspectives while reinforcing the importance of finding what works for the individual.
I was especially drawn to the idea of getting back to the basics. Nutrition doesn’t always need to be as complicated as we make it. I wanted to better understand how to help people build healthier lives in a way that felt realistic, sustainable, and personal to them.
WHEN YOU BEGAN YOUR IIN JOURNEY, WAS THERE ANYTHING ABOUT THE PROGRAM’S APPROACH TO HEALTH THAT IMMEDIATELY RESONATED WITH YOU?
A: Bio-individuality immediately resonated with me. The idea that there isn’t one perfect diet or lifestyle that works for everyone seems simple, but it’s incredibly powerful. What works really well for you may not work for me, and vice versa.
Especially today, when we’re constantly being told about the next “best” diet, food, supplement, or wellness routine, I think it’s important to remember that health is deeply personal. IIN reinforced the idea that instead of blindly following trends, we should learn to understand our own bodies and what makes us individually feel our best.
WHAT DID THE CONCEPT OF BIO-INDIVIDUALITY MEAN TO YOU WHEN YOU FIRST ENCOUNTERED IT, AND HOW HAS YOUR PERSPECTIVE EVOLVED SINCE THEN?
A: I love this concept so much because it takes away the idea that there is one “right” way to be healthy. When I first learned about bio-individuality, I understood it as: what works for you may not work for me. I still believe that, but I understand it on a much deeper level now.
It’s not only about what foods you eat. It’s about learning to understand yourself and your body — your lifestyle, energy, digestion, preferences, schedule, stress levels, and goals. Instead of constantly looking outward for someone else to tell you exa
WAS THERE A PARTICULAR CONCEPT OR LESSON FROM IIN THAT CONTINUES TO INFLUENCE THE WAY YOU THINK ABOUT HOLISTIC WELLNESS TODAY?
A: The kitchen is where wellness becomes tangible. We can talk about nourishment, mindfulness, creativity, and connection, but in the kitchen, we get to experience all of them.
It’s not only about what foods you eat. It’s about learning to understand yourself and your body — your lifestyle, energy, digestion, preferences, schedule, stress levels, and goals. Instead of constantly looking outward for someone else to tell you exactly what you should be doing, you learn to pay attention to how you actually feel. That has become a huge part of how I think about wellness.
LOOKING BACK, HOW DID YOUR TIME AT IIN CHANGE OR EXPAND THE WAY YOU THOUGHT ABOUT NUTRITION AND WELLNESS?
A: IIN taught me not to overcomplicate health. Wellness can become so consumed by numbers, labels, rules, and trends that we lose sight of the basics.
One of my biggest takeaways was to come back to the way food used to be: whole foods and recognizable ingredients. Instead of obsessing over following the “perfect” diet, I try to focus on foods as close to their natural source as possible and build from there. That simplicity has shaped not only the way I eat personally but also the philosophy behind The Forward Bar.
AFTER GRADUATING FROM IIN IN 2025, HOW DID YOUR JOURNEY UNFOLD FROM HEALTH COACHING STUDENT TO CO-FOUNDER OF THE FORWARD BAR?
A: The Forward Bar really came from a personal need for my co-founder, Joe, and me that eventually became impossible to ignore. We wanted a convenient, whole-food snack that we could take with us to work, while traveling, or on busy days. At the same time, as I learned more about nutrition and began working with clients, I realized I struggled to find a protein bar I genuinely felt good recommending.
So many bars were either high in protein because they relied heavily on protein powders and highly processed ingredients, or they were made with simpler ingredients but didn’t provide meaningful protein and were high in sugar. I kept wondering: why couldn’t there be something in between?
That question eventually became The Forward Bar. We set out to create a bar with meaningful protein coming directly from whole-food ingredients like seeds and almonds — no protein powder required. It started as something I personally wanted to eat and recommend, and ultimately became a product we realized many other people were searching for too.
AS YOU BUILT THE FORWARD BAR, WHERE DID YOU FIND YOURSELF DRAWING ON WHAT YOU LEARNED THROUGH IIN’S COACHING AND BUSINESS CURRICULUM?
A: The biggest connection has been the importance of whole foods and getting back to the basics. That philosophy became foundational to The Forward Bar.
We wanted people to be able to turn the package over, read the ingredient list, and recognize what they were eating. Our protein comes directly from whole seeds and almonds, so you’re getting the foods themselves along with naturally occurring nutrients like fiber and healthy fats. We use real foods like lemon zest and date-sweetened chocolate chips to create flavor and sweetness rather than trying to engineer a product around a macro number.
IIN also reinforced for me that wellness must fit into real life. People are busy. Creating a convenient product made from whole foods felt like a way to bridge that gap.
WHAT HAS BUILDING YOUR COMPANY TAUGHT YOU ABOUT TURNING A PASSION FOR HEALTH INTO SOMETHING THAT CAN GENUINELY SERVE OTHER PEOPLE?
A: It has taught me that some of the strongest ideas begin with identifying a real problem in your own life and realizing other people experience it too.
Most people want to make healthier choices, but those choices also have to be convenient and enjoyable enough to become part of their everyday lives. You can create the healthiest product in the world, but if it isn’t something people actually want to eat or can realistically incorporate into their routines, it won’t serve them.
The goal with The Forward Bar has always been to make a better choice easier — something you can throw in your bag, keep at your desk, or take while traveling without feeling like you have to compromise on ingredients for convenience.
WHAT DO YOU THINK MAKES NUTRITION FEEL UNNECESSARILY COMPLICATED TODAY?
A: There is so much noise. We’re constantly hearing that we need to hit a certain number of grams of something, follow a specific diet, avoid an entire category of food, or adopt whatever wellness trend is popular that month.
At the same time, highly processed foods have become incredibly normalized, so even products marketed as “healthy” can have ingredient lists people don’t recognize.
I think we’ve gotten so focused on labels, numbers, and rules that sometimes we forget what food actually is. Nutrition can absolutely be nuanced, but I think there is tremendous value in starting with something very simple: eat real, whole foods, pay attention to ingredients, and learn what makes your own body feel good.
FOR SOMEONE WHO WANTS TO EAT WELL BUT FEELS OVERWHELMED BY CONFLICTING NUTRITION ADVICE, WHERE WOULD YOU ENCOURAGE THEM TO START?
A: Get back to basics. Before worrying about the latest diet or trying to perfectly optimize every meal, start by eating more whole foods that come from nature, choosing ingredients you recognize, and eating food the way it was meant to be eaten.
Pay attention to how different foods make you feel. What gives you energy? What keeps you satisfied? What works with your lifestyle? You don’t need to overhaul everything overnight. Small choices made consistently are much more powerful than trying to follow a “perfect” diet that you can’t maintain.
WHAT’S ONE NUTRITION MINDSET SHIFT THAT HAS MADE THE BIGGEST DIFFERENCE IN YOUR OWN LIFE?
A: Don’t overcomplicate it.
For a long time, I think I believed being “healthy” meant constantly trying to optimize what I was eating. Now I think about health much more simply. I focus on whole foods, recognizable ingredients, balance, and how I feel rather than trying to follow every new rule or trend.
Food should support your life, not consume it.
WHEN YOU THINK ABOUT THE PERSON WHO STARTED AT IIN COMPARED WITH WHERE YOU ARE TODAY, WHAT HAS CHANGED MOST?
A: I think the biggest change is that I took a risk on something I genuinely believed in. When I started IIN, I knew I was passionate about health, but I didn’t necessarily know exactly where that passion would lead.
Today, I’ve built a company around many of the principles I was learning at that time. I also understand health differently. I think much less about “dieting” and much more about creating a lifestyle that supports how you want to feel and live. Health isn’t something you do temporarily; it’s the habits and choices you build into your everyday life.
WHAT ADVICE WOULD YOU GIVE TO AN IIN STUDENT OR GRADUATE WHO HAS AN IDEA THEY’RE PASSIONATE ABOUT BUT ISN’T SURE HOW TO TURN IT INTO SOMETHING MORE?
A: Start.
You will never have every answer before you begin. If you wait until the timing is perfect, the idea is perfect, or you feel completely ready, you may never do it.
Starting The Forward Bar required taking a risk and learning constantly along the way. There were so many things we didn’t know when we began, and there are still things we learn every single day. But I would much rather try something I believe in than look back years later and wonder what could have happened if I had tried.
You can refine an idea once it exists. The hardest part is giving yourself permission to begin.
WHAT ARE YOU MOST EXCITED ABOUT AS YOU LOOK TOWARD THE NEXT CHAPTER OF YOUR WORK?
A: We recently celebrated one year of The Forward Bar, and the growth we’ve experienced in that first year has been incredible. What excites me most is knowing that we are still so early.
I’m excited to continue growing the brand, increasing awareness, expanding into more places, and ultimately getting The Forward Bar into the hands of more people. Every new customer, retailer, event, and conversation is another opportunity to introduce someone to the idea that convenient nutrition doesn’t have to mean compromising on the quality of your ingredients.
There is still so much we want to build, and I feel like we’re just getting started.
WHAT’S ONE FOOD YOU CAN HAPPILY EAT ON REPEAT?
A: Japanese sweet potatoes. I could genuinely eat them every day! They’re simple, naturally delicious, and exactly the kind of whole food I love. Try them with almond butter, honey, and cinnamon for dessert.
WHAT’S A HOBBY OR INTEREST PEOPLE MIGHT BE SURPRISED TO LEARN YOU HAVE?
A: Shopping! Health and wellness may be my personal and professional world, but I definitely love fashion, shopping, and staying up to date with the latest trends!
WHAT’S YOUR FAVORITE SEASON TO COOK IN—AND WHAT’S ONE THING YOU LOVE MAKING DURING IT?
A: Late summer into early fall, when the garden is overflowing and everything feels abundant. I love walking outside, seeing what is ready to harvest, and building a meal around what I find.
One of my favorite things to make is a fresh herb sauce using whatever is thriving—basil, parsley, cilantro, garlic, and other herbs. It captures the garden at that particular moment and makes almost any meal feel special.
WHAT’S YOUR FAVORITE FORWARD BAR FLAVOR, AND WHAT’S THE STORY BEHIND IT?
A: Chocolate Chip. It’s the classic for a reason and probably the flavor I reach for most. I’m a huge chocolate person, so when we were developing it, I wanted it to actually satisfy that chocolate craving while still staying true to everything we believe in as a brand.
It captures what I love most about The Forward Bar: it tastes familiar and indulgent, but it’s made from real, whole-food ingredients. It’s the kind of bar I was searching for before The Forward Bar existed.