Hello! I’m Ella
Welcome to Ellavated Kitchen! I’m a sourdough micro-bakery owner with a Bachelor of Science in Nutrition and Wellness and additional training through the Institute for Integrative Nutrition. My passion is sharing traditional health principles and nourishing recipes to help you elevate your well-being naturally.
My approach to wellness is rooted in real, nutrient-dense foods, time-honored nutrition practices, and a balanced lifestyle. I believe that true health starts in the kitchen, with whole foods that support vitality, energy, and overall well-being.
My Story
I wasn’t always passionate about health. In fact, my diet used to consist almost entirely of processed foods—seed oils, high sugar, refined carbs, and conventional dairy. I honestly can’t remember buying whole foods back then. I was fueling my body with “foods” that left me depleted, nutrient-deficient, and struggling with poor gut health.
About three years ago, I began a journey to discover what true nutrition really meant. I slowly shifted my diet to include nutrient-dense, whole foods, and the positive changes were undeniable.
Other key factors I prioritized included quality sleep, daily movement, stress management, and removing toxic products from my life.
What started as a personal health transformation has become my life’s passion. I’m here to help guide you on your wellness journey, sharing the knowledge and tools I’ve discovered along the way so you can thrive, too.
Thank you for being here. I’m so excited to support you on your path to vibrant health!
My Food Philosophy
I do not believe any food group should be fully eliminated and I’m not a fan of the recent surge in dietary trends of either end of the spectrum. While I acknowledge the potential utility of elimination for temporary healing purposes and special cases, my primary focus lies in fostering a balanced lifestyle (of real food groups, not talking about ultra-processed here). Shown here is a typical grocery haul of mine, showcasing the eclectic range of items I embrace, from nourishing organ meats to sourdough bread and vibrant broccoli sprouts
Social media has contributed to a culture of fearing specific food groups, neglecting the essential education on how to prepare these foods effectively to ensure optimal digestion and nutritional benefit (e.g. wheat, rice, oats: fermenting, soaking, sprouting)
I’d like to emphasize that I adhere to this eating approach about 90% of the time, reserving the remaining 10% for flexibility. This balance helps me avoid unnecessary anxiety, especially when dining out that may only serve seed-oiled up options. My aim is to cultivate resilience in my body, allowing me to enjoy life without being overly impacted by occasional deviations from my usual eating habits