About Jamie
Jamie Truppi, MS, CNS
I grew up part-time on a guest ranch in the Frank Church Wilderness in Idaho. We foraged for berries, fished in the creek, and made everything from scratch. In our city life, we ate our fair share of convenience food, but homemade Italian food with wild game + baked goods always tasted better. On my family’s mini farm outside Seattle, my sisters and I helped our dad cultivate an organic garden and orchards, while mom helped us juice and preserve.
After wreaking havoc on my body during my twenties, I turned my attention both outward and inward, considering the effects of modern agriculture on my body and the environment, and the effects of mindset on wellbeing. I noticed how food – and beverages – affected the way I felt, functioned, and showed up in the world. I embarked on a journey to discover how real, clean food – eaten in a variety of ways – contributed to my quality of life.
During my sister’s battle with a rare and aggressive ovarian cancer, I witnessed her team of health experts inform her that food would have no beneficial effect on her body or healing process. With a 6-pound biochemistry book open on my lap, I was called to the field of Integrative Nutrition with a focus on personal choice, environmental impact, and stress resilience. Soon thereafter as a young mother, I entered grad school, became active in my local food movement, and became a freelance food writer.
I guide clients 1:1 and via group programs, workshops, and food-conscious events. As a self-proclaimed “edible educator” and “food therapist”, I work primarily with individuals suffering from the effects of long-term, chronic stress – we focus on nervous system resilience, adrenal function, neurotransmitter support, hormone balancing, and gut health. The root of this work is a dedication to helping people and families offset exposure to environmental toxicants and cultivate love for simple foods from the earth.
Currently I live in the mountain town of Hailey, Idaho with my two adventurous kids.
Education & Certification
With an undergrad degree in English from Washington State University in 2000, I’ve been writing food and nutrition articles for a baker’s dozen years. I completed my Master of Science & Nutrition and Integrative Health (MS) from Maryland University of Integrative Health in 2017 and became certified as a Certified Nutrition Specialist (CNS) by the American Nutrition Association in 2019. I wrote my first book, a food memoir called “Clean Food, Messy Life: A food lover’s conscious journey back to self” (2022). Also, I hold two yoga teacher training certifications and am certified in Permaculture & Design.