Hello, I’m Audrey!  I’m a Monash Trained FODMAP Dietitian.  I’ve been a dietitian for over 16 years.  When I discovered the low FODMAP diet about 4 years ago, I was hooked.  It is astonishing to see how quickly this diet can change the lives of people who have suffered for so long, often decades.  Since 2015, I have worked exclusively with people who have IBS because I love learning everything there is to know about gut health.   My knowledge about IBS skyrocketed after completing the Monash Low FODMAP Diet Course for Dietitians.

Counselling Experience

In addition to the past few years working with IBS, I have experience with celiac disease, inflammatory bowel diseases, high cholesterol, diabetes, high blood pressure and weight management.  Through my training as a Certified Craving Change Facilitator, I help people become more mindful of what and why they eat.  I love helping people finally get a grasp on their food cravings.   However, I will admit that IBS is still my first love.

Registered Dietitian Credentials

It is a long road to become a dietitian.  Unlike being a nutritionist, dietitians are required to complete a four year university degree followed by a one year internship and then pass a national licensing exam.  Being a dietitian means that I am accountable to the College of Dietians of Alberta and must use the most up to date research in my practice.

Here are some of my credentials:

  • Registered Dietitian, Dietitian, Registered Nutritionist
  • Monash FODMAP Trained Dietitian
  • Certified Craving Change facilitator
  • Member with the College of Dietitians of Alberta
  • Member of Dietitians of Canada
  • B.Sc. Biology, University of Guelph, 1998
  • B.Sc. Nutrition, Univeristy of Guelph, 2000


We love to travel!  Yala National Park, Sri Lanka, 2015

I live in Edmonton, Alberta with my husband and three boys.   We love to snowboard in the Rockies or travel to exotic places.  For fun I like to entertain, listen to audio books (mostly about gut health which is way to geaky), run, or do yoga.   Lately, I’ve been experiment in the kitchen live active cultures by making my own yogurt, kefir, sour cream and kim chi.

If you are wondering if working with me is right for you, why not book a free call?