Hello, I’m Megan
As a therapist, I view my role is to help you reach your goals when it comes to feeling your best, however that looks. I have worked with a variety of individuals and couples around issues such as: depression, anxiety, communication issues, and major life transitions. I have a passion for working with clients who are balancing new or chronic illness and those hoping to reconnect with their bodies while seeking weight loss.
I am LGBTQIA+ affirming therapist and welcome individuals from all cultural and spiritual backgrounds.
I work from a family system’s perspective – I view my clients in their lived context. What this means for you is I’m going to want to know about you, and your family, friends, and larger community, and how you see yourself fitting in these various roles. We then work together to identify areas where you feel stuck or out of balance and collaborate on new ways to approach these areas. I view us as a team aiming to improve your health and well-being.
If this sounds like this approach may work for you, please see the “Contact me” section
Academic and Professional credentials
Ph.D. in Human Sciences with a Specialization in Couples and Family Therapy and Obesity Science from The Ohio State University
Missouri’s Division of Profession Registration License: # 2020006989
Michigan’s Bureau of Professional Licensing License: # 4101006913
- 4 avocados
- 2 tablespoons of pico de gallo
- Juice of 1/2 lime
- 2 chopped Jalapeño OR 2 tablespoons of crushed red pepper OR 1 tablespoon of cayenne pepper
- 1 teaspoon of salt
- 4 teaspoons of olive oil
- 1 1/2 teaspoon of chopped garlic
- 1/2 teaspoon of ground black pepper
- 1 minced jalapeño OR 2 minced serrano chiles OR 2 tablespoon minced of any chile pepper like (adjust for spiciness)
- Pit the avocados.
- Score avocado without cutting through the skin.
- Scoop out one avocado with a large spoon and place in mixing bowl.
- Add the lime juice and stir to evenly coat the avocados.
- Stir in the Pico de Gallo, garlic, oil, jalapeño, salt, red pepper, and black pepper, mashing and tossing the avocado pieces until thoroughly mixed.
- Then scoop out the other avocados and gently mix and toss in the larger pieces.
- The guacamole is the right consistency when more large pieces than mashed parts remain.
- Garnish with a sprig of cilantro.
This article uses material from the Wikibooks article “Cookbook:Guacamole“, which is released under the Creative Commons Attribution-Share-Alike License 3.0.
- 1 Tablespoon butter
- 1 cup onion, chopped
- 3 Tablespoons all-purpose flour
- 1/2 teaspoon curry powder
- 1/4 teaspoon cumin
- 1/4 teaspoon ground nutmeg
- 2 garlic cloves, crushed
- 1 cup peeled and cubed sweet potato
- 1/4 teaspoon salt
- 2 14-oz cans of nonfat and low-sodium chicken broth or vegetable stock
- 1 15-oz can of pumpkin
- 1 cup 1% milk
- 1 Tablespoon fresh lime juice
- Melt butter in a Dutch oven or large saucepan over medium-high heat. Saute onion for 3-4 minutes then add flour, curry, cumin and nutmeg and saute for 1 minute.
- Add sweet potato, salt, chicken broth and pumpkin and bring to a boil. Reduce heat to medium-low and simmer, partially covered for about 20-25 minutes or until sweet potatoes are cooked through and softened. Remove from heat and let stand for 10 minutes to cool.
- Place half of the pumpkin mixture in a blender and process until smooth. Using a strainer, pour soup back into pan. Repeat with rest of soup.
- Raise heat to medium then stir in milk and cook for 5 minutes or until soup is heated through.
- Remove from heat and add lime juice.
This article uses material from the Wikibooks article “Cookbook:Spiced Pumpkin Soup“, which is released under the Creative Commons Attribution-Share-Alike License 3.0.