04/29/2026
Mid-May is the planned opening of EasyEats Chewelah, based in its very own (soon to be health department approved) commercial kitchen. Until then, here is Part 2 of a mini-series that tells you a little about me, the owner & food prep entrepreneur of EasyEats, and the story behind EasyEats:
Part 1 told about my collegiate degrees, certification, and assorted credentials in health and nutrition, etc. Now for a bit of the “why” behind the food business.
As a kiddo, my initial food lessons involved the navigation of insulin and carbohydrates since age 9 due to being a Type 1 Diabetic — I learned how to not die with/without certain foods.
On a ranch in Montana during adolescent summers, I was taught meat and potatoes meal prep at my grandma’s side — I learned how to cook, what we now call “comfort food,” for hungry people.
During and after college, I studied food and the body — I learned what about athletes and everyday people and what the body requires to meet its multidisciplinary (biological, physiological, physical, etc.) nutritional needs.
Then over the years I fine-tuned my own diet to combat assorted health issues. I've been vegan the majority of my life, but within the last 8 years I added bone broth to my diet to help heal a debilitating gut issue. So as a result, nowadays I no longer eat just to survive, I eat to thrive.
All in all, teaching others to clean up their diet has been terrific. But when the client need/desire shifted from education to “please just make the meals for me,” my business model shifted from educator to food and meal prep entrepreneur.
In essence I turned my mindset about food from a survival “have to do it this way” into a passionate “want to” make the nutrient-dense, good-for-you food look and taste fabulous -- as it nourishes the body -- not only for me, but now for others as well.
(as we wait for opening day, please stay tuned for more on the series...)
(pictured: Pork Tenderloin w/ Mango Salsa)
