I wasn’t raised in a health-conscious home—just your classic American setup. As a teenager, I never really thought about what I was eating. I wasn’t into sports, and “healthy living” wasn’t part of my world.
Things started to shift during my second pregnancy.
At first, it was about looks—I wanted my body to bounce back. So I signed up at the gym near my house. I started working out while still pregnant (taking it slow, of course), and honestly, I haven’t stopped since. I felt stronger, lighter, and more energized—and that’s when everything started to change.
Nutrition was the next step.
As I added more nourishing habits into my life, the old ones slowly faded away. I was a smoker. A sugar addict. Coffee all day long. But once I started fueling my body with real food, I didn’t crave the things that drained me.
At the time, I was learning online from a well-known Rabbi in Israel who teaches Chinese medicine and holistic healing. His approach really clicked: food is healing, and the body is wise.
I was also dealing with gut issues I thought were “just genetic.” But with a few small changes in how I ate, everything shifted. I felt like a new person. That’s when I knew—I needed to help others feel this too. So I studied at Wingate and became a certified personal trainer.
I realized that through movement and fitness, I could truly help people live healthier, more empowered lives.
When Corona hit and gyms shut down, I started training women from home—helping them move, feel stronger, and stay sane.
That’s when sourdough entered the picture.
A friend of mine kept posting photos of her sourdough, and I begged her to teach me.
I kept messing up—tried to take shortcuts, thought I knew better—but those failures ended up being the best teachers. They forced me to slow down and actually learn the process. And once it clicked—I was hooked.
The more I learned about long fermentation, the more it blew my mind. All this time, we’ve been eating bread the wrong way. Real sourdough, made with care and patience, is completely different—it’s easier to digest, better for your gut, and truly tastes way better.
I started sharing my loaves online, and women began reaching out—asking if I could teach them too.
My sister-in-law used to stop by with her friends just to grab fresh sourdough and salads. She was the one who planted the seed: Why not teach workshops?
At first, the idea totally scared me. But something inside me knew—I had to try.
The workshops started small, mostly in Hebrew. Then they grew: English-speaking groups, and eventually gluten-free sourdough workshops.
(If you want to read more about that, check out my blog A Mother’s Mission to Her Celiac Daughter.)
Looking back, there were definitely phases. For a while, I got a little too strict with my health mindset—pushing it on my husband and kids. I meant well, but the kids were hiding wrappers. My husband was annoyed. It wasn’t sustainable.
Over time, I learned to let go of control and focus on being a role model instead.
Now I bring my kids into the kitchen, show them how the body works, and let them make their own choices.
Yes, we have boundaries—but it’s about balance, not perfection.
This journey didn’t start in a picture-perfect kitchen.
It started with small steps. A craving to feel better.
And a loaf of bread that changed everything.
If this speaks to you, feel free to reach out—I’d love to meet you at one of my sourdough workshops.
