CAROLYN SCOTT
HOLISTIC NUTRITIONIST
ABOUT CAROLYN
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Carolyn utilizes functional nutrition to create personalized health plans for her clients, considering not only their diet and lifestyle but also factors such as medications, exposure to toxins, and other influences on health. By addressing these root causes of health issues, Carolyn helps her clients to achieve optimal wellness and healing from the inside out. With a commitment to individualized care and a focus on restoring physiological functioning, Carolyn Scott empowers her clients to take control of their health and well-being. With her expertise in functional nutrition, Carolyn provides a holistic approach to health that considers every aspect of her clients' unique situations, supporting them on their journey to improved health and vitality.
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Additionally, Carolyn is the creator and host of The Healthy Voyager web series, site, and overall brand. An award winning healthy, special diet and green living and travel expert, holistic nutritionist, plant based vegan chef, best-selling cookbook author, media spokesperson, sought after speaker, consultant and television personality aiming to help people people live well, one veggie at a time!
EDUCATION
Carolyn began her college experience preparing for med school. However, life had other plans for her. She ended up double majoring in Motion Pictures and Theatre at the University of Miami, graduating with a BS in Communications and a BFA in fine arts. Months after graduating, she packed up her car and moved across the country to Los Angeles, California. Shortly after arriving, she adopted a plant based lifestyle and the health sciences bug bit her again, prompting her to go back to school and receive her masters degree in holistic nutrition and her PhD in Naturopathic medicine from Clayton College of Natural Health. Since plant based food was not quite a trend yet, Carolyn wanted to expand her cooking skills to make healthy yet tasty home cooked meals so she enrolled at the Natural Gourmet Institute as they offered the only plant-based culinary arts program at the time.