Solutions Built for Your Success
Brenda Williams
Certified Nutritional Counselor
Most people get stuck somewhere between busy schedules, confusing nutrition advice, and years of habits.
It can feel frustrating when you know what you should be doing, but aren’t sure how to make it work in real life. That’s where I come in.
At The Kitchen Mentor, our experiences and mentoring services are built around you—your routine, your goals, and your starting point. It’s about building something sustainable.
Believing that healthy living starts in your kitchen because lasting change doesn’t come from willpower alone. It comes from knowing what to eat, how to prepare it, and why it matters.
As a nutrition counselor with 15 years of working with individuals and groups, I’ve seen the same challenge over and over: people don’t need more information—they need practical skills and guidance they can actually use.
That’s what I do.
I step into the kitchen with you—literally or virtually—and help you build confidence, simplify healthy eating, and create meals that support the life you want to live. No overwhelm. No extremes. Just real food, real skills, and a clear path forward.
When you know your way around the kitchen, everything else gets easier.
Our Services
Learn more about our services by clicking one of the options below. Our mentoring services are wonderful for those that desire more accountability and direction while our online courses are self-paced and packed full of knowledge right at your fingertips!
Recent Blog Entries by The Kitchen Mentor
Summer Succotash Salad
Recipe
This wonderful summer time salad is perfect for all those fresh veggies coming in from the garden. Completely versatile with suggestions for optional ingredients or how to make with frozen vegetables long after summer is gone.
Ingredients
2 quarts water
4 ears fresh sweet corn, husks removed
2 cups fresh or frozen shelled beans such as butterbeans, baby limas or lady cream peas (about 1-1⁄2 pounds unshelled)
3 ripe medium tomatoes, skinned, seeded and roughly chopped
1⁄2 cup coarsely chopped fresh basil
3 Tbsp lime juice
1⁄4 cup extra-virgin olive oil
1 tsp Dijon mustard
kosher salt and freshly ground black pepper to taste
Optional additions: avocado, bell pepper, green onions, red onions
Instructions
In a large stockpot over high heat, bring the water to a rolling boil. Add the corn, return to a boil, and boil vigorously for 2 minutes. Using tongs, transfer corn to a colander. Place it beneath a stream of cold water to halt the cooking. Reserve.
Add the beans to the corn cooking water, return to a boil, and boil vigorously until the beans are soft, 13 to 18 minutes. Strain the beans in a colander and place them beneath a stream of cold water for 1 minute to halt the cooking. Reserve.
Cut the corn from the cobs, making sure to scrape the cobs up and down with the edge of a spoon to remove the juicy bits still adhering to them. Place the corn kernels and corn juice in a large bowl and add the beans, tomatoes and basil. Stir gently to combine.
Whisk together the lime juice, olive oil and mustard until emulsified. Season to taste with salt and pepper. Pour dressing over salad and toss. Cover the salad with plastic wrap and refrigerate until ready to serve, up to four hours. Toss every 30 minutes to make certain the flavors meld evenly and toss once again before serving.
TO MAKE MORE CONVENIENT – Use frozen corn. Instead, boil lima beans in a pot of water for 13-18 minutes then add corn to the pot for the last 2 minutes. Strain and run under cold water. Place beans and corn into a bowl, add tomatoes and basil. Continue with the recipe for dressing.
Free Resources
Continue your journey of eating better and living well with this sampling of blog posts and recipes.
Books & Guides
Learn more about two published creations that will support your body, soul, and spirit.
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