PRESENTER

Are you looking for an engaging and educational presenter for your next convention or company wellness day?  Kari caters her presentations to fit your goals and audience.  Participants in her classes enjoy laughter, practical eating tips, and insightful information about healthful foods that inspire even the least optimistic to make new food choices.

Topics Include

  • Nutrition Basics
  • Foods and Inflammation
  • Role of Micronutrients in Health Optimization
  • Balanced Nutrition
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“Great presentation!  I learned so much from you.”  Another from a company wellness day, “I really enjoyed learning from you.  Your passion is incredible.” 
Comment from the MN School Nutrition Association convention

 

Understanding Adverse Food Reactions

Many recognize that they have negative responses to foods but have difficulty understanding why they have the reactions or identifying the specific foods that cause the reactions.  In an attempt to find answers, people will seek out various tests to confirm or disconfirm their suspicions so that they can create a plan to start feeling better.  Before spending a lot

Can Intermittent Fasting Help You?

Fasting, the exercise of going prolonged periods of time without food, has been practiced in many cultures for centuries as a way to restore clear thinking and optimal body function, as well as connect with one’s spirituality. Lately, it’s been touted as the newest and best method for weight loss. The longest fast on record is 382 days long, and

Health Matters: What is Diabetes?

Big news! I have recently agreed to collaborate with WJON’s Health Matters Program were I will be talking about all things wellness. As part of my collaboration on WJON’s Health Matters Program, I have been doing a few podcasts. This week the topic is Diabetes. I’ll be talking about the three types of diabetes and which one is most common

Kari’s Gone Crackers

Actually, I haven’t totally gone crackers, but I did make home baked crackers from scratch the other day.  It makes me realize how convenient our food supply has become and how the amount of food we consume might change if we were forced to make everything from scratch.  I’d also like to think that my crackers were a bit healthier