Meet Your Health Coach
I was born in the United Kingdom to Lebanese origins and grew up in Paris, where I completed my schooling and university education. In 2001, I earned a Master’s Degree from the Fletcher School of Law and Diplomacy (Tufts University) in Boston, specializing in international negotiation, conflict resolution and counter-terrorism studies.
For over 12 years, I worked in the humanitarian field with organizations such as The Carter Center, International Service for Human Rights, The Office of the High Commissioner for Human Rights and the United Nations High Commissioner for Refugees. As a legal officer with UNHCr, I served in various countries, including Lebanon, Jordan, Tunisia, Syria, and Algeria, focusing on refugee status determination, resettlement, human rights training, and inter-agency coordination. It was a deeply fulfilling experience, knowing I was contributing positively to people’s lives.
In 2014, I moved to New York after getting married and soon embraced motherhood, dedicating my time to raising two children. The challenges of 2020-2021, marked by the illness and passing of my father and step-father, profoundly impacted me. This period of grief led me to reflect on the importance of health and holistic well-being.
From 2021 to 2024, I became a certified Health and Wellness Coach after training at the Institute of Integrative Nutrition in New York, specializing further in Hormonal Health, Gut Health, Adrenal Health, and Emotional Eating. My career may have shifted, but my commitment to helping others remains unchanged. Today, I am dedicated to guiding people towards better health and happiness.
Diplomas
ROASTED MUSHROOMS OVER CREAMY SQUASH PUREE
PREPARATION
Prep time: 15 minutes
Cooking time: 50 minutes
Servings: 3–4
Ingredients
• 1 butternut squash
• 4 tablespoons olive oil
• Sea salt and black pepper to taste
• 4–5 portobello mushroom caps
• 2 tablespoons dried thyme
• 1/2–1 cup pure coconut milk
Directions
1. Preheat oven to 350°F.
2. Rinse and pat dry squash. Cut in half, remove seeds, and rub outside with olive oil, salt, and pepper.
3. Place skin-side up on baking sheet and transfer to oven. Cook for 30 minutes or until tender.
4. Rinse and pat portobello caps dry.
5. Rub with olive oil, thyme, salt, and black pepper and transfer to baking dish.
6. Roast for 15 minutes until cooked through.
7. When squash is done, remove from oven and cool.
8. Peel and chop squash. Blend squash, coconut milk, sea salt, and pepper in food processor until thick and creamy. Use more coconut milk if needed.
9. Serve mushrooms over squash purée and garnish with thyme sprig.
SPICY LEEK MEATBALLS
PREPARATION
Prep time: 10 minutes
Cooking time: 10 minutes
Servings: 4
Ingredients
• 1 pound lean ground turkey or ground beef
• 1-1/2 cups minced leek
• 2 fresh chili peppers, minced
• 2 tablespoons flour
• Salt and pepper to taste
• 2 tablespoons sesame oil
Directions
1. Place all ingredients except sesame oil in large mixing bowl.
2. Knead by hand until ingredients are well combined. Do not over mix.
3. Divide mixture into 10–12 portions, about 1/4 cup each. Roll each portion into ball.
4. Heat sesame oil in large nonstick pan over medium heat.
5. Add meatballs and panfry, covered, turning occasionally. Cook through until browned on both sides, about 10 minutes.
6. Pat dry with a paper towel.
NEVER MISS A RECIPE.
