A few years ago I had a healthy mid-life crisis and decided to return to school to get a degree as a Nutrition Counselor and Educator from Bauman College, a holistic nutrition and culinary arts college. I decided that I wanted to embrace “the second half of my life” healthy and fit because the goal

“I didn’t have any preconceived notions about how it should be done. I wanted to do it right,” she says. It also takes flexibility and the willingness to tweak recipes as the company scales up. She kept her eyes on the prize, sticking with organic ingredients, locally sourced when possible, staying gluten free and in some cases vegan, but she made minor recipe changes as necessary. For example, the company changed the recipe for the green pea with dill soup, sourcing quarter split peas instead of half splits for a smoother texture.