Sabrina is a Registered Dietitian with a Master’s Degree in Nutrition and Dietetics from Bastyr University, where she studied holistic approaches to nutrition with a whole foods emphasis. She completed her Dietetic Internship through Washington State University.
Career Influence and Experience
As a teenager, Sabrina frequently felt unwell, but despite seeing many doctors could not figure out why she had such huge swings in energy and was constantly starving. As an undergraduate she stumbled upon low carb eating and found for the first time in her life her symptoms cleared and she felt great. (Years later she identified the cause of the symptoms as reactive hypoglycemia as well as food sensitivities). She decided to change gears after studying philosophy and theater at UCLA and move back home to Seattle to study nutrition.
Before joining the LMM team Sabrina has worked in nutrition research at Joint-Base Lewis McChord, Corporate Wellness at an Aerospace company, consulted with multiple Seattle area gyms, and worked in an outpatient hospital clinic.
Sabrina has had a passion for low carb whole food diet therapies since 1999 and believes whole heartedly in their application for metabolic conditions. The majority of her career has been dedicated to helping people balance blood sugar and manage weight related conditions. She also has additional training in food sensitivity management. Sabrina has a special interest in women’s health and the extra challenges women face with conditions such as PCOS, pregnancy, post-partum and perimenopause/menopause.
Sabrina has three little boys who seem to be constantly hungry, so figuring out how to balance a full time job with feeding a family is something with which she has intimate experience. She also enjoys lifting weights and walking and sings in a local choir.
“There is no one diet that works for every single person. Your own carbohydrate tolerance is individual and can change over the course of your life depending on age, health conditions and lifestyle factors. I enjoy helping patients figure out how to best make a healthier diet work for them, given the realities of their own lifestyles to achieve their health goals. I often say 50% of my job is being a cheerleader, encouraging people when they are struggling and then offering guidance and suggestions when they are needed.“