An Integrative Nutrition Health & Wellness Coach, Culinary Herbalist, and Transitional Food & Pastry Chef. I have been in the Culinary Arts field for over 12 years. The kitchen is my first love and has been since the young age of eight. I was originally fascinated with dessert and pastries. Then, over the years discovered and explored many different cuisines.

As I began my personal transformation journey, my cooking technique evolved. The most pivotal moment in my journey was when I birthed my second child in 2016, this led me to dive deeper into learning about holistic practices and incorporating them into my daily life. My first childbirth was filled with prescription medicine, bed rest, and a induced labor. I knew I didn’t want that experience again. I understood the mental and physical harm it would cause me and the stress it would put on my unborn child.

I went down the rabbit hole of ancient holistic practices to guide me through pregnancy, delivery, and postpartum all with self-taught studies. I was able to co-create a natural pregnancy, produce a successful water birth, exclusively breastfeed for two complete years, and build a completely new lifestyle for myself. I never imagined that would be the starting point of a completely new way of being. This would later lead me to the road of assisting other women to navigate their way through mind, body, and spirit transitions.

Afterward, I continued studies holistic practices and deepened my holistic healing studies of ancient herbs to assist myself and my family. I began to infuse my love for herbs and gardening into my culinary world.

My journey took another pivot after creating an in-home bakery called MoonLyte Treats, LLC. During my experience selling baked goods at farmer’s markets each week I found the real demand was for healthy food education over actual baked goods. I wanted to teach what I had implemented in my personal life. Shortly after covid I was gifted an opportunity to teach my style of transitional healthy foods at my oldest daughter’s middle school. It was well received from students, parents, and faculty.

From there my heart was pushed to create and build a company that could bridge the gap between food desert areas and minority communities. As a minority single mother of two children society had already counted me out. So, I keep in mind our daily challenges and adversities when looking for effective ways to bridge the gap.

I invite you to journey with us as we continue to change, inspire, and bring lyte into the way our community views food.

-Chef CrysHimes