What We Bring to The Table
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.
Recent Blog Entries by The Kitchen Mentor
Raw Chocolate Mocha
Recipe
If you gotta have chocolate, this is the best dessert that gives you creamy smooth
with a bit of a crunch in the crust. While it is not hard to make, it does take a little time.
Ingredients
Use a 9" springform pan for 12-16 servings - line bottom of pan with parchment paper
Chocolate Crust
1 cup almonds or pecans ground to a chunky meal
10 pitted medjool dates
1/2 cup raw cacao powder
1 t vanilla
pinch of salt
Chocolate Mocha Filling
2 cups raw cashews - soaked 4 hours
3/4 cup maple syrup
1/2 c espresso*
2 t vanilla
1/2 cup coconut oil - melted
3/4 cup raw cacao powder
Chocolate Ganache Topping (note, I usually double these ingredients for a thick layer of topping)
1/2 cup maple syrup
1/2 cup coconut oil - melted
1 cup raw cacao powder
2 t vanilla
pinch of salt
Instructions
Soak cashews 4 hours or overnight
Crust - Place nuts/nut meal, dates cacao powder, salt and vanilla into food processor - pulse until combined. The mixture should stick together when you pinch it. Press mixture into the bottom of the springform pan or silicon muffin tin. Place the pan in the freezer while making the filling.
Filling - Drain and rinse cashews and place into Vitamix along with remaining filling ingredients. Start slow and then blend on high speed until creamy. Remove crust from the freezer and pour filling over the crust. Place pan back into the freezer for 1-2 hours or until set.
Topping - Blend ingredients in a Vitamix until smooth. Remove cake from the freezer and spread chocolate topping over entire surface. Place cake back into the freezer 12-20 minutes to set.
Serving - cake can remain in the freezer (covered) until time to serve. Let thaw for about 20 minutes before slicing. This is a very rich and delicious cake. Small servings may be all that is needed for this chocolatey treat.
ENJOY
*Espresso options - simmer 1 cup of regular brewed coffee until it evaporated down to 1/2 cup OR use instant coffee mixed into a strong blend
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Fountains of Life
A journal for your body, soul, and spirit.
Grow in faith, health, and joy. This Scriptural wellness journal blends Bible verses, guided prompts, and reflection pages to help you align your health journey with God’s Word. Building and nurturing habits that honor Him — one day at a time.
"Healthy Food Delights"
Word Search Puzzle Book
Have fun while learning, great for taking along on vacation, or waiting for an appointment.
