Meet The Team


Growing up I was overweight and ate a diet made up of convenient, processed foods. Then, when I was 16 years old, I had a tonsillectomy that resulted in weight loss. Seeing that I actually had muscle beneath my fat was enough to inspire me to abandon the unhealthy habits I had learned — I started exercising regularly, preparing nutritious meals and moving toward a holistic way of living.

As happy as I was about my new way of life, I was even more ecstatic when I learned I could make a career out of helping others do the same.


My specific interests are how dietary choices and fiber consumption influence the microbiome. Our microbiome doesn’t only have a say in gut health, it’s correlated with so many other health conditions! This is the hottest and latest study in health and nutrition. We’re learning so much every day, and I can’t wait to join the field with this area of study in mind.


Behind every passion, there’s a story. My wellness story started with significant digestive issues as a child that landed me at the doctor’s office countless times with no clear answers. Later as a young adult I struggled with mood and hormone issues that disrupted my life, every single month. As I started to notice the impact that exercise, food, and mindset had on my own health, I decided to pursue a career that allowed me to connect these dots for my clients as well.

gayatri saldivar,  Functional dietitian

Gayatri has studied the latest research in genomics, functional medicine, and gastrointestinal health. She is an IFNCP credentialed functional medicine dietitian through the Integrative and Functional Nutrition Academy. Registered in the state of California, Gayatri holds a BS and MS in Dietetics and 1200 hours of supervised practice through Eastern Michigan University. When she is not helping clients succeed, she is enjoying deep breaths in the sun or off on a nature hike in the San Francisco Bay Area.


Growing up, I watched my father struggle with being overweight and battle with diabetes. I lost him way too soon from complications of a disease that is preventable and reversible. At the same time, I was raised on a “hobby farm”, where my mother grew our vegetables, which she canned and preserved, and most everything we ate was prepared from scratch. Gardening, cooking, and activity was a part of daily life, and I learned to value healthy lifestyle and nutrition.

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