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Intuitive Eating: Ditch Dieting & Feel Empowered in Your Body

Do you feel like you're in a never ending cycle of dieting, yet always left feeling restricted and/or dissatisfied? Isn't it time you start feeling confident and free in your body, but also be given the tools to make the right food and wellness choices for YOU? If you’re ready to embark on a holistic and transformational wellness journey, and need some guidance in getting there, you won’t want to miss out on this 90 minute workshop!

Join Nia Carrillo, MS, Holistic Nutritionist, RMT, RYT for the opportunity to reconnect to your body and spirit, but also to learn about:

- An Overview of Intuitive Eating and its benefits to your physical and emotional body

- How to honor your body's needs without feeling restricted

- The basics of plant-based eating

- How to break away yo-yo dieting

- The 10 Principles of Intuitive Eating (IE)

- The Chakra System and how it can be used with IE

- How to create a wellness ritual that keeps you connected to your intuition

As a bonus, you’ll also receive:

A plant-based recipe and grocery list

A goodie bag filled with local wellness food products

Cost: $35 per person

10% Discount for Sojourn Quartz + Citrine Members 



Nia is a Women’s Holistic Nutritionist, Reiki Master, Yoga Instructor, and founder of Eclectic Wellness, her nutrition coaching practice. After struggling with her relationship to her body and food for nearly a decade, Nia set out on an journey to discover more self-love and a positive relationship to all the foods she enjoyed. Along that journey, she delved deep into the study of Intuitive (mindful) Eating and other spiritual practices to help her deepen her intuition. She went on to achieve her Master’s in Nutritional Wellness, and now helps women claim their confidence and power back through their food and wellness choices. Nia’s current offerings include one on one nutrition coaching and meal prep guidance. To learn more about Nia’s services and/or work with her, visit her website at

Earlier Event: March 10