Hello and welcome! My purpose for creating Alexis Luna Nutrition is quite simple: to cook delicious & nutritious meals for busy and health-conscious individuals and families, especially those that have allergies and sensitives to foods. In addition, provide nutrition education about how to eat more consciously and healthfully.
I am so happy to share my story with you. Let's begin, shall we? From a very young age, I found myself getting creative in the kitchen, helping my mother cook our family meals (I was the only child allowed to cook alongside her!). Not only was cooking fun but the act of breaking bread with my family and friends always brought such joy to me and still does as it provides a sense of community.
Fast forward to 2012 when I graduated from high school and applied to Arizona State University (ASU) as a biology major in order to become a medical doctor. My reason for wanting to become a doctor was simple: I wanted to make a difference in people's lives through health. Even still, I had my doubts as to what my future held and what my true passion was. Everything changed the spring semester of my sophomore year when I took an introductory nutrition class and instantly fell in love with the subject! I knew I had to change my major to nutrition. Going to ASU was such an incredible experience. I learned about the science of evidence-based nutrition, created lifelong friends, studied abroad in Australia, but most importantly-I learned about myself and how I'm going to make a positive influence in the world--and that is through cooking wholesome, nutritious foods for others to enjoy, and hopefully, create for themselves!
There is more to the story, you see. For most of my life I have dealt with gastrointestinal and hormonal issues. In the summer of 2014 I was diagnosed with polycystic ovarian syndrome (PCOS), a hormone imbalance in which cysts form on the ovaries. PCOS has no definite cause, although doctors point to genetics and environmental factors. There is no cure for PCOS, only management of the symptoms. If PCOS is not treated, it puts women at a higher risk for becoming overweight, developing type 2 diabetes and heart disease. Other unflattering symptoms include acne, depression, anxiety, irregular menstrual cycles, mood swings, and overgrowth of hair (especially on face). The standard of treatment is birth control pills, hormone replacement therapy and perhaps other medications to help manage more serious issues such as high blood pressure and insulin resistance. I chose to take the more natural route and reduce my symptoms through eating a nutrient-dense, mostly whole-food plant-based diet and making sure I get at least three hours of moderate to high intensity exercise a week. As I mentioned earlier, I have gastrointestinal issues as well. I am both lactose intolerant and have a sensitivity to gluten-full foods (exact diagnosis is called non-celiac disease gluten-sensitivity).
I share with you my health history because I want you to know the story behind my culinary creations and the reasons why I cook gluten-free, dairy-free, and mostly meat free ( I eat eggs and fish on occasion!).
Let's fast forward to present day. I am proud to say that I graduated from ASU on May 8th of 2017 with a bachelor's of science (BS) degree in Nutrition (Dietetics). Currently, I work full-time as a Nutrition and Dietetic Technician, Registered (NDTR or DTR) for a public health program that provides nutrition education and breastfeeding support to families in need. I really love my job in that I help people everyday within the realm of nutrition through motivational interviewing. A DTR usually works in a clinical or public health setting and assists the dietitian in assessing, evaluating, and monitoring low-risk and medium risk patients with their nutritional needs. I am working towards becoming a Registered Dietitian Nutritionist (RDN).
On my free time I like going to concerts, cooking good food, watching movies, hiking, and spending time with family and friends.